A simple way to make a very loose stewed noodles -- bean sprout stewed noodles

A simple way to make a very loose stewed noodles -- bean sprout stewed noodles

Introduction:

"I remember a friend asked me why her stewed noodles were not loose at all, they were all lumps? It's very simple. Let me teach you a little trick. Pour a little oil on the noodles and steam them for five minutes to make sure the noodles won't lump up again. In fact, directly separate the raw noodles and vegetables layer by layer, and then cover them and simmer them. If you master them well, it won't be a lump, but after all, it's a process of experience accumulation. It's easy for anyone I teach. My love for stewed noodles began in junior high school. At that time, I lived in my aunt's home near the middle school. She liked to make stewed noodles. Almost all the vegetables in different seasons were tried by my aunt. She just spread out the raw noodles and vegetables layer by layer, and then covered them with low heat to stew. Otherwise, it was the real stewed noodles! However, the stewed noodles made by my aunt are always loose and lovely. So, how can I eat enough! After they get married, they cook by themselves. Sometimes they do it very well, and sometimes they get confused. It's very depressing. Fortunately, I'm a person who tries while studying. I finally found such a good way. Also taught a lot of friends who are always not good at making stewed noodles, everyone responded - good! It's easy to use! I hope it's useful for you, too! "

Production steps:

Materials required:

Flour: right amount

Soybean sprouts: right amount

Auricularia auricula: right amount

Onion: right amount

Scallion: right amount

Ginger: moderate

Zanthoxylum bungeanum: right amount

Star anise: right amount

Thirteen spices: appropriate amount

Old style: moderate

Salt: right amount

matters needing attention:

Production difficulty: Advanced

Technology: stewing

Production time: half an hour

Taste: spiced