Sautéed Noodles

Overview

Saozi noodles are a common pasta in daily life in the north, and it is also a home-cooked delicacy that has been throughout my childhood. With just a few simple ingredients, you can make a bowl of fragrant, nutritious, tasty and tasty noodles. Eating noodles and drinking soup will give you a strong sense of satisfaction... When I was a child, I stayed in the countryside with my grandma and sister. Simple and limited ingredients would turn into long-flavored delicacies under my grandma's magic hands. Every time grandma makes steamed noodles, my cousin, my cousin, my cousin and us sisters always compete to see how much we can eat and how fast we can eat it. Everyone's face was filled with happy and contented smiles, and the air was filled with the aroma of rice and the sound of eating noodles. From eating at the small table to queuing up to the pot with empty bowls, waiting for grandma to fish and pour the noodles. There are also ridiculous scenes after meals where the clothes are lifted up to be larger than the size of the belly... These scenes will always appear inadvertently as an adult, and these memories become the motivation for me to strive to pursue the taste of delicious food in my memory.

Tags

• noodles
• chives
• coriander
• diced beans
• dried kelp
• egg skin
• fried tofu cubes
• pork belly cubes
• pumpkin dices
• white tofu cubes
• diced carrots
• diced potatoes

Ingredients

Steps

1. 1 Dice the pork belly, pumpkin, carrots, potatoes, beans, and tofu. Use equal amounts of each ingredient, and slice onions, ginger, and garlic. Put some oil in the wok, fry half of the diced tofu and leave half unfried.

   

2. 2 After the tofu is fried, take it out and start frying the pork belly. First stir-fry the fat meat to get the oil, then stir-fry the lean meat. Add cooking wine and dark soy sauce in the middle to make the sauce color.

   

3. 3 Put oil in the wok, when the oil is hot, add a few Sichuan peppercorns and lightly fry it, be sure not to burn it! Then add onions, ginger and garlic and stir-fry for a few times. Add pumpkin, carrots, potatoes and diced beans and stir-fry until it feels a bit hot. Pour in the fried diced pork belly and stir-fry for one minute. Add 1000g of hot water and simmer.

   

4. 4 After the pot boils, add diced fried tofu, diced white tofu and kelp. Add appropriate amount of five-spice powder and salt to taste. Cover and simmer over high heat until the pumpkin and potatoes are soft, then serve.

   

5. 5 During the stewing process, you can take another pot and spread out an egg skin. Cut leeks and coriander into 1cm pieces. Cut the egg skin into cubes or squares.

   

6. 6 Start making soup. Pour an appropriate amount of water into the wok, add salt and five-spice powder. After the pot boils, add the egg skin, coriander, and chives and turn off the heat immediately. If you are stewing a dish with a lot of soup, you don’t need to use the soup (but the noodles without soup will be mushy and unclear). Egg skin and leeks must be indispensable. People who don’t like coriander can leave it out.

   

7. 7 After the noodles are cooked, pour a spoonful of soy sauce and a spoonful of soup. A bowl of five-color noodles with delicious flavor and color is ready.

   

8. 8 I stewed this amount in a small pot, which is enough for three to four people. All relatives and friends who have eaten it say it is delicious. The combination of these ingredients has a very generous taste.