Braised noodles with preserved radish

Braised noodles with preserved radish

Introduction:

"I like the bacon skin from the sliced bacon. It used to be steamed, diced and fried with dried beans or Douchi. It's also delicious to stew radish with preserved skin. Radish powder drips. Preserved skin Q flicks teeth. When I go to work, I solve one's lunch in the small kitchen. It's delicious

Production steps:

Step 1: prepare white radish, waxed skin and rolled wet noodles.

Step 2: wash and cut radish and wax skin; slice ginger and smash garlic.

Step 3: pour oil into the rice cooker and saute ginger and garlic.

Step 4: stir fry the skin.

Step 5: add appropriate amount of cold water to boil.

Step 6: pour in the white radish and bring to a boil.

Step 7: add Laoganma Douchi sauce, cover and simmer.

Step 8: reduce the water in the pot, the radish eight mature, add noodles, code evenly, cover and simmer.

Step 9: mix the stewed noodles well.

Materials required:

White radish: 180g

Rolled wet noodles: 150g

Bacon skin: 100g

Chives: right amount

Garlic: right amount

Ginger: moderate

Cooking oil: right amount

Laoganma Douchi sauce: right amount

Note: 1, the skin is salty, I did not add salt. 2. Don't use too much water in the stewed noodles. The flavor of the cooked noodles is quite different from that of the steam stewed noodles.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: slightly spicy