Braised Bean Noodles

Overview

How to cook Braised Bean Noodles at home

Tags

• staple food
• pasta
• home cooking
• pregnant women
• maternity
• old man
• summer recipes
• lunch
• dinner
• students
• aniseed
• beans
• cooking wine
• onions
• pork
• straw mushroom dark soy sauce
• wet noodles
• carrot
• ginger
• tomatoes

Ingredients

Steps

1. 1 Photos of ingredients. Pick the beans, wash them and break them into small pieces. Cut the tomatoes into cubes, cut the carrots into strips, and slice the meat.

   

2. 2 Heat the oil in a pan, using a little more oil than usual for cooking. Add the aniseed ingredients and fry briefly.

   

3. 3 Add onion and ginger

   

4. 4 Stir-fry the meat (I don’t eat fatty meat, so I put all lean meat)

   

5. 5 Add cooking wine to remove the fishy smell and add dark soy sauce to enhance the color. Stir fry.

   

6. 6 Add appropriate amount of purified water. Bring to a boil, reduce to a simmer and simmer for 10 minutes.

   

7. 7 Add the beans and tomatoes, bring to a boil over high heat, then turn to medium heat and continue to simmer for about ten minutes. Add appropriate amount of salt to taste.

   

8. 8 Cut the noodles into sections, or leave them uncut.

   

9. 9 Before adding the noodles, pour out half a small bowl of stew soup and set aside.

   

10. 10 Place carrots

    

11. 11 Spread the noodles evenly on the dish. Cover and simmer over medium-high heat for about 10 minutes.

    

12. 12 Lift the lid and pour the soup evenly over the noodles. (This step is to prevent the stewed noodles from becoming hard, and the noodles will be more delicious when coated with soup.) Cover and simmer for a few more minutes. At this time, the noodles are already cooked. You can open the lid to see how the soup is soaked. When it is almost dry, you can turn off the heat.

    

13. 13 Remove from the pan. Start eating, drizzle with chili oil, sugar and garlic and you won’t be able to stop.