A bowl of vegetarian noodles for mom—vegetarian braised noodles
Overview
Today is another day for my mother to eat fast, so I specially made a vegetarian braised noodles for my mother. Since the kidney beans and potatoes are grown in my own garden, they are completely organic vegetables, so they taste very good. In addition, the potatoes grown this time are of good variety, and the potatoes are special noodles. After the noodles are cooked, the potatoes melt and stick to each noodle. The noodles taste very special, and my mother likes it very much.
Tags
Ingredients
Steps
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Roll out the noodles with your hands and add cooking oil and mix well in advance to prevent the noodles from sticking after simmering.
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Cut the ginger, garlic, and chives into cubes; cut the tomatoes into cubes.
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Remove the tendons from the kidney beans and cut into sections; peel the potatoes and cut into sections.
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Heat oil in a pan, add a spoonful of peppercorns and ginger until fragrant, then add kidney beans and potatoes.
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Add a spoonful of salt and stir-fry the kidney beans and potatoes evenly.
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Then add half a spoonful of thirteen spices, a spoonful of salt, and half a spoonful of dark soy sauce and stir-fry evenly.
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Use your hands to roll out the dough and spread it evenly on the freshly fried vegetables.
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Then add a bowl of water along the edge of the pot, covering the edge of the noodles.
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Cover the pot and simmer over low heat for about 10 minutes until the water dries up. When simmering the noodles, turn the edge of the pot from time to time to allow even heating around the pot.
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Wait until the potatoes and kidney beans in the pot are simmering until fragrant and have a slightly golden layer, then uncover the pot and add minced garlic and diced tomatoes.
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Add another spoonful of vinegar, a spoonful of sesame oil, and chopped green onion, and mix well with chopsticks in both hands.
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Finally, turn off the heat and add to a plate.
