Stewed noodles with double mushrooms and sweet clover

Stewed noodles with double mushrooms and sweet clover

Introduction:

"The severe winter in the north is coming. Two days ago, the heating company began to supply heating, which made the indoor cold subside. Unlike those cold days, the study always feels a little chilly. After sitting in front of the computer desk for a long time, I still feel a little timid. Now, the whole room is warm and comfortable. The dog is also very happy. When he is full, he always sleeps in his warm nest, ha ha! Today, on a whim, we made stewed noodles. After a business trip, I brought back a bag of Agrocybe aegerita. I ate it several times in the south. I like the taste of Agrocybe aegerita, which is matched with some mushrooms and fungus. According to the northern practice of stewed noodles, it's called "double mushroom and sweet clover stewed noodles". It's very delicious. When mixing noodles with eggs, the taste is very strong, coupled with fragrant brine, not to mention how beautiful it is! The dog and I each ate a bowl. The dog wagged his tail while eating. I think what I made is very suitable for it, ha ha! It likes everything I like. Every time I cook, I have to share some meat or vegetables without salt with my dog. At this time, the wonderful scene in my small restaurant is displayed in front of me. I eat it on the table, and it's under my feet. When my dog is beautiful, he always wags his tail, grunts and licks my feet to show that he is very satisfied with it, ha! The main methods of this delicious noodle with strong northern characteristics are as follows:

Production steps:

Step 1: Stewed noodles; first, boil the pork in a cold water pan for 5 minutes.

Step 2: then take out another pot, add hot water, put in scallion, ginger, star anise, cinnamon and fragrant leaves, and simmer for 20 minutes.

Step 3: when the meat is ripe, take it out and let it cool.

Step 4: remove the spices from the broth and do not skim off the slick oil.

Step 5: slice the dried pork into thin slices.

Step 6: bring the soup pot to a boil again and add the mushroom water into the soup.

Step 7: seasoning the broth for the first time, pour proper amount of yellow rice wine and fresh soy sauce into the broth to mix well.

Step 8: add the sliced meat, yellow flower, agaric, Agrocybe aegerita and shredded Lentinus edodes to boil.

Step 9: turn the soup to low heat, boil the raw materials for 10 minutes, and then use salt, pepper and MSG for secondary seasoning.

Step 10: adjust the flavor, thicken with proper amount of starch, thicken the sauce a little.

Step 11: after the sauce is gelatinized, sprinkle in the egg.

Step 12: turn off the heat and mix well.

Step 13: Fry pepper oil with a spoon or frying pan.

Step 14: after frying the pepper, take out the pepper. Don't pour the pure pepper oil into the stew while it's hot.

Step 15: pour the stewed noodles into a bowl to keep warm.

Step 16: make noodles; put a little salt into the flour, and then add 1 egg to mix well.

Step 17: then use proper amount of water and flour.

Step 18: mix the flour into a hard dough and let stand for 10 minutes.

Step 19: then roll twice or three times with the surface pressing machine, press the surface to be fine, and then start to strip.

Step 20: the thickness of the noodles can be determined according to your preference. After pressing the noodles, shake the dry powder and spread it out.

Step 21: Boil the water in the pot, sprinkle a little salt into the water, and cook the noodles.

Step 22: then put it into a deep dish or bowl and pour the bittern on it. When eating, mix it with a little shredded cucumber and coriander. This surface is finished.

Materials required:

High gluten flour: right amount

Agrocybe aegerita: 80g

Mushroom: 80g

Auricularia auricula: 150g

Daylily: 60g

Mushroom soup: one bowl, 300ml

Eggs: 2

Shredded cucumber: 40g

Coriander: 2

Ginger slices: 2 pieces

Scallion: 40g

Fragrant leaf: 1 piece

Star anise: 3 G

Cinnamon: 2G

Zanthoxylum bungeanum: 2G

Salt: 3 G

Pepper: 1g

MSG: 2G

Fresh soy sauce: 25g

Shaojiu: 20g

Water: moderate

Raw powder: appropriate amount

Note: the characteristics of marinated noodles; the strong flavor of marinated sauce, noodles texture, salty and delicious, smooth and delicious, various ingredients, rich nutrition. Warm tips: 1. To make this kind of stewed noodle broth or bone soup, you don't need to fry it in the pan, because it already has the fragrance of spices, onion, ginger and meat. On the contrary, the frying pan will feel oily and destroy the original delicious taste. If there is no broth or bone soup, it can be made by frying the pot first, so as to increase the aroma of brine soup. 2. Don't waste the water to soak mushrooms and yellow flowers. It will taste delicious after decanting the sediment and blending it into the broth. 3. When making noodles, if there is no dough pressing machine, you can roll the dough by hand. After kneading the dough, you can roll the leather strip with a rolling pin. This kind of "double mushroom and sweet clover stewed noodles" is ready. A bowl of hot noodles in winter is delicious and nutritious, not to mention how beautiful it is! For your reference!

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh