Special dry noodles
Ingredients
- Noodles 50g
- Kalan 70g
- Green pepper 30g
- Lean pork 50g
- Onion 5g
- ginger 4g
- Garlic 4g
- Chaotian pepper 4g
- Olive oil 4g
- Salt 2g
- Cooking wine 4g
- Light soy sauce 4g
- Chicken Essence 2g
- Zanthoxylum bungeanum powder 2g
- Pepper 2g
Steps
1. Cut the kale into shreds, add cold water to a pot and boil the kale for 2 minutes, then remove and set aside;
2. Cut the green pepper into shreds, add cold water to the pot and blanch for 1.5 minutes, remove and set aside;
3. Add cold water to the pot, shred the lean meat and fry for 3 minutes, remove and set aside;
4. Heat the pot and add cold water;
5. Boil the water, add noodles and cook for about 3 minutes;
6. Take out the cooked noodles, run cold water through the faucet, and drain;
7. Chop green onion, ginger, garlic, and pepper into pieces;
8. Heat the pot, add olive oil to heat, add onion, ginger, garlic, and chili pepper and stir-fry until fragrant;
9. Add the blanched lean pork and stir-fry continuously;
10. Add light soy sauce and cooking wine and continue stir-frying;
11. Add cold water, mince the lean pork, and cook over low heat for 5 minutes;
12. Add boiled kale into the pot;
13. Add the blanched green peppers to the pot;
14. Add another spoonful of bean paste;
15. Stir-fry constantly;
16. Add cold water to boil, then add pepper, Sichuan pepper powder and chicken essence, stir evenly;
17. Pour the stir-fried sesame seeds over the cooked noodles. A delicious and nutritious noodle dish is ready!
Tips
- Pay attention to blanching, stir-frying, and low-temperature cooking to reduce the loss of food nutrients; keep it light, less oily, and less salty, with no more than 6g of salt per day and no oil. More than 25g; eat the noodles immediately to prevent them from sticking together.
