The practice of the noodle noodles


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\”There is a food, noodles, vegetables, meat , But there is no extra soup, as if the fragrance of the meat and vegetables is emitted from the noodles. Lingling potatoes, bean horns with strong flavor, delicious noodles, and playing between your lips and teeth are played. After ringing a harmonious delicious enjoyment, he is the authentic Pakistani noodle. \”

ingredients details

The main ingredients



  • Tudou
  • Bean Jiao 250 grams
  • [ 123]

  • Noodles 750 grams
  • Auxiliary material


A moderate amount


    A moderate amount

  • Dry pepper A moderate amount
  • Big material A moderate amount
  • Onion A moderate amount
  • Ginger Affairs
  • garlic

  • A moderate amount Soy sauce
  • A moderate amount

  • Vinegar
  • A moderate amount

  • Soup
  • A moderate amount

  • salt
  • [123 ]
  • Salted fresh flavor Swing crafts
  • Half an hour consumption

  • Ordinary difficulty


Step of the noodles

  • 1
  • chop the green onion, ginger, garlic.


  • Cut the potato cut short strips as possible as possible, otherwise the small pieces of potatoes in the cooking process will be Turn off.

  • 3

  • After washing the beans, cut into thicker wires. The area of \u200b\u200bthe oblique cut surface is large, which can be better in taste. You can also use scissors to cut the beans from the middle.

  • 4

  • Meat slices, I like to cut fat and thin, so that I can make me hold the fat that I don’t eat to my husband. In fact, it is best to use pork belly.

  • 5

  • The preparatory work can be put on the pot.
    Add a small amount of edible oil to the pot (because there will be oil in the flesh), stir -fry the meat until it changes until there is no sound of water. 焖面的家常做法的做法步骤:4

  • 6
    Add dried peppers, green onion ginger garlic, peppercorns, large ingredients, and fried fragrance. 焖面的家常做法的做法步骤:5

  • 7

  • Put the potatoes and beans, stir fry slightly, add cooking wine, soy sauce, and a small amount of vinegar, continue to turn over saute. Soy sauce is more dosage than usual, which is about 1.5-2 times. Because the color of the noodles is all here.

  • 8

  • After seeing the flesh and vegetables even color, you can add the broth or soup to the pot at this time Water. The amount of water adding water is very important. It is the degree on the picture.

  • 9

  • After the soup is boiled, cook the potatoes with medium heat until biting Just point hard. Add salt at this time, how much add? My personal experience is that after adding salt and stirring, the taste of the soup feels salty.

  • 10

  • Then adjust the fire to the smallest and spread the face to the top. Cover the lid, and start the noodles when it turns the fire. My noodle time is generally in 7-8 minutes.

  • 11

  • Out of the pot ~~~~ Look, what changes are there? By the way, the color is different. Sprinkle with chicken essence, mix the noodles and vegetables, and put out the pan.

  • 12

  • Out of the pot ~~~ Look, the fragrant noodles are on the table! Intersection

    1. Do not unveil the lid in the process of making noodles. When you run away, your face is likely to be unfamiliar.

  • 2. When the face is cleaned out of the pan, first pick the face, and then mix well with the vegetables, so that it is more energy -efficient and the effect of half the effortfruit.

  • 3. Don’t forget to add a soup and side dishes to match, more nutritious and delicious.


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