Steamed noodles

2024-06-21 15:40:38  Views 2 Comments 0

Health benefits

Beans: low in protein
Soybean sprouts: low in protein
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes

Ingredients

Vermicelli ( 400g )
Chicken breast ( 200g )
Bean sprouts ( 150g )
Soybean sprouts ( 150g )
Salt ( appropriate amount )
Onion, ginger and garlic ( a little )
Dried chili pepper ( a little )
Panthoxylum bungeanum ( More than 10 grains )
Star anise ( 2 pieces )
Dark soy sauce ( appropriate amount )
MSG ( a little )

How to steam noodles

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    1. Heat the steamer and place the noodles on the steaming grid.

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    2. Bring to a boil over high heat and steam for 15 to 20 minutes while ensuring that the steam is on.

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    3. While steaming the noodles, tear off the fascia from the beans and break them into small pieces.

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    4. Wash the soybean sprouts and drain them.

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    5. Cut the chicken breast into shreds and prepare onion, ginger, garlic and dried chili.

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    6. Heat oil in a wok, add star anise and peppercorns and fry until fragrant.

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    7. Add shredded pork, dried chili segments, and stir-fry to dry out the moisture.

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    8. Add soy sauce and stir-fry until it changes color.Add onion, ginger and garlic and stir-fry until fragrant.

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    9.Put in the beans.

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    10. Add the soybean sprouts.

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    11. Stir-fry for a while, add appropriate amount of salt and a little MSG.

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    12.Add boiling water to level with the dish, bring to a boil and then turn off the heat.

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    13.Open the steamer and put the noodles in the vegetable pot.

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    14. Stir quickly and evenly, and cover with a lid so that the noodles can fully absorb the soup in the dish.

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    15.When the soup is basically dry, put the noodles in the steamer.

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    16. Cover and steam for 15 to 20 minutes.

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    17. Finished product picture.

Tips

Steaming noodles with dried noodles is more challenging and expands the range of ingredients available.However, dried noodles are dry and lack water, and are easy to break after steaming.You need to be quick, mix well with vegetables and simmer for a while to fully absorb the soup, and then steam them twice.

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