Old Tianjin Wei San Fresh Braised Noodles

Ingredients

• Pork belly 300g
• Fresh shrimp 200g
• Sea cucumber 100g
• Dried fragrant 4 pieces
• Gluten 4 pieces
• Fungus 10g
• Shiitake mushrooms 10g
• Dried day lily 15g
• Eggs 2
• Cucumber Appropriate amount
• Carrot Appropriate amount
• Mung bean sprouts Appropriate amount
• Green and soybeans Appropriate amount
• Onions, ginger and garlic Appropriate amount
• Eight anise 2 pcs
• Dried chili 1 piece
• White pepper Appropriate amount
• Light soy sauce 3 spoons
• Dark soy sauce 2 spoons
• Frying oil Appropriate amount
• Panthoxylum bungeanum oil (sesame oil) Appropriate amount
• Starch 50g
• Noodles Appropriate amount
• Water A large amount

Steps

1. Main ingredients: pork belly, fresh shrimp, sea cucumber

2. Ingredients: Fungus, shiitake mushrooms, dried day lily

3. Ingredients: dried spices, gluten

4. When soaking dry food, please use cold water. Fungus and mushrooms should be soaked at least 1 hour in advance. I usually soak them in the morning before going to work and use them when I come back from get off work in the afternoon. , the same goes for soaking soybeans and green beans, just soak dried day lilies for half an hour. If you want to quickly soak dry hair, you can use 30-degree warm water. It can be used in half an hour. It will definitely not be as full as the former. The most important point is that the water used to soak the mushrooms must be reserved and filtered for impurities before use.

5. Vegetable code: cucumber, carrot, mung bean sprouts, soybeans, green beans. The vegetable code is used to mix the three fresh braised noodles. With it, the nutrition is more balanced and healthy. The vegetable code can be combined with seasonal vegetables according to your own taste, so you can be rich and frugal.

6. For the dish code, shred the cucumber, blanch the carrots, blanch the mung bean sprouts, and cook the soybeans and green beans.

7. Cut the green onion into flowers, cut the ginger into rice, slice the garlic, and cut the dry chili sauce into small pieces.

8. Tear the fungus into small florets, cut the day lily into inch-long sections, slice the mushrooms, cut the sea cucumber into thin slices, slice the dried fragrant seeds, and cut the gluten into walnut-sized pieces.

9. Wash and peel the fresh shrimps, remove the shrimp lines, use kitchen paper to absorb the water, add a little cooking wine, a pinch of salt, and 1 teaspoon of starch, mix well, and marinate 2 minutes.

10. Turn on high heat and set the pot. Put about 50g of oil in the pot. When the oil is 30% hot, add the shrimp. When the pot is shaken, the shrimp can slide in the pot and stir-fry a few times. When the shrimp turn pink in color, remove immediately and set aside.

11. Cut the pork belly into thin slices, add 1 tsp of light soy sauce, a little cooking wine, and a little white pepper and stir evenly to taste.

12. Add 2 tsp of starch and stir until evenly sizing, then add 1 tsp of cooking oil and seal the oil evenly.

13. Turn on the high heat and set the pot, leave the base oil for frying the shrimps in the pot, then add the cooking oil (the total amount of oil is twice that when frying the meat), change the heat to medium to small, add the star anise, when When the star anise becomes fragrant, add ginger, garlic slices, chopped green onion, and chili peppers and sauté until fragrant.

14. Change to medium heat and add marinated meat slices (do not stir-fry immediately).

15. When the meat pieces change color slightly and take shape, add 1 teaspoon of white pepper and stir-fry to allow the meat to heat evenly. Then pour 2 tablespoons of cooking wine along the edge of the pot and stir-fry a few times.

16. Pour in light soy sauce and dark soy sauce

17. Change to high heat, add dried fragrant seeds, gluten, fungus, and cauliflower, stir-fry evenly.

18. Pour in the mushroom water and water (stock), the amount of water will cover the ingredients in the pot by about 2 to 3 cm. Bring to a boil over high heat, cover the pot and simmer over low heat for about 10 minutes.

19. Add sea cucumbers and fried shrimps (you can also add some seafood you like, I added a fanclams and conch slices), simmer over medium-low heat for another 3 or 5 minutes.

20. After simmering for a total of 15 minutes, change to medium heat, add 2 tablespoons of salt to taste, a large amount of starch (I used about 50g), mix well with water, and pour it into the pot in batches. Use a spatula to gently push evenly at a time until the marinade is moderately thick.

21. The thickness should be such that the marinade can hang on the noodles. This is what it looks like after thickening. At this time, reduce the heat to low, leave a little water starch in the bowl, and beat the eggs. Use chopsticks to block the edge of the bowl where the egg liquid is flowing down, and let the egg liquid flow down along the gap between the chopsticks and the edge of the bowl. Sprinkle the egg liquid in circles to make the egg liquid evenly dispersed in the pot. At this time, you need to be a little patient and wait for the egg liquid to set. oh. However, this step can be skipped. You can also fry the eggs in advance and sprinkle them on the brine in the basin. This method is called Gaimao.

22. Pour 2 tablespoons of pepper oil (sesame oil) before serving

23. Put the prepared three delicacies in a beautiful soup basin. This recipe is suitable for about 5 people.

24. Cooking noodles: I bought round cut noodles. Before cooking, shake the cut noodles to prevent them from sticking to the bottom. Put half a pot of water in the pot, bring to a boil over high heat, cut the noodles, stir them up with chopsticks, cover the pot, stir again with chopsticks after boiling, check whether the noodles are sticking, turn off the heat, and cover the pot Cover and simmer for about 5 minutes until the noodles are cooked. If you buy flat noodles or hand-rolled noodles, the simmering time should be appropriately reduced.

25. First, fill up half a bowl of steaming noodles, pour a small bowl of three fresh braised noodles, then sprinkle some vegetable code, mix it, and eat it with garlic cloves. It is really delicious. .

26. Finished product picture

27. Finished product picture

28. Picture of the finished product of three fresh braised vegetables, topped with scrambled eggs.

29. The picture of the finished three delicacies braised food, the top is fried shrimps. The most common three fresh braised dishes are scrambled eggs and fried shrimps. Other seafood can be fried and covered as you like.

30. If you make too much braised pork and you can’t eat it, it doesn’t matter. You can scoop it out and package it before thickening it, freeze it in the refrigerator, and then defrost and heat it when you eat it. , thicken it.