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91 lines
4.0 KiB
Markdown
91 lines
4.0 KiB
Markdown
# How to Make Braised Noodles with Green Beans
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Braised noodles with green beans is a simple dish for those who love convenience, easy to prepare, and delicious.
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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* Fresh noodles (wide flat noodles or thin round noodles <see explanation below regarding the difference in noodle thickness>
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* Meat (pork belly is recommended)
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* Salt
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* Green beans
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* Chicken bouillon powder
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* Oyster sauce
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* MSG
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* 13-spice seasoning
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* Light soy sauce
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* Dark soy sauce
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* Green onions
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* Garlic cloves
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* Ginger
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* Hot water
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* Chef's knife
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## Quantities
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The amounts below are sufficient for one person for one meal! Please adjust the quantities according to your actual needs!
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* Fresh noodles: 300g
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* Meat: 100g
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* Green beans: 150g
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* Salt: 2g
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* Cooking oil: 10 - 18 ml
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* Chicken bouillon powder: 2g
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* Light soy sauce: 10ml
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* Oyster sauce: 5g
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* 13-spice seasoning: 1g
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* Dark soy sauce: 5ml
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* MSG: 1g
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* Hot water: 150ml
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* Green onions: 10g
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* Ginger: 5g
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* Garlic: 10g
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Using the above quantities, calculate the ratio of raw materials to be used.
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## Instructions
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### Preparation Steps
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* Cut the green beans into 5cm - 6cm segments.
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* Cut the green onions into 1cm - 2cm segments.
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* Cut the ginger into strips measuring 1mm x 1mm x 3cm.
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* Smash the garlic cloves on a cutting board and mince them to a 1mm granularity.
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* Slice the pork belly into pieces with a thickness of 2mm.
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* First, heat the pan until all moisture inside evaporates. Hold your hand about 10cm above the bottom of the pan; you should feel a slight heat.
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* Add the measured amount of cooking oil. Hold the pan handle and tilt it about 5cm away from the stove burner, swirling the pan to coat two-thirds of the pan's interior (from bottom to top) evenly with oil.
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> Note: If using a non-stick pan, ignore the above step; simply wait 3-5 seconds for the oil to heat up.
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* Add all the ginger and scallion segments, stir-fry for 5 seconds until fragrant (Note! There is a risk of oil splattering at this stage; it is recommended to wear gloves or take other protective measures).
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* Add all the meat slices. After adding them, do not stir immediately. Let them sit for 5 seconds, then stir-fry to ensure all the meat is coated with oil.
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* Continuously stir-fry the meat slices. Once all the meat has changed color, evenly drizzle the prepared light soy sauce along the edge of the wok, and stir-fry until well combined.
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* Add the prepared salt, dark soy sauce, oyster sauce, thirteen-spice powder, and chicken bouillon in sequence, followed by all the prepared green beans. Stir-fry for 2 minutes.
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* Add the prepared hot water.
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* Once the water boils, use a ladle to remove half of the soup from the pot (Note! Do not scoop out the vegetables).
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* Lay all the noodles flat on top of the vegetables.
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* Cover the pot and simmer over medium heat for 5 minutes.
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* Uncover the pot. Use a ladle to evenly sprinkle the reserved soup back onto the noodles, one ladleful at a time.
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* Cover the pot again and simmer over medium heat for 3 minutes.
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* Uncover the pot and evenly sprinkle all the minced garlic and MSG over the dish.
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> ps: There may still be some water in the pot at this stage. If you prefer a wetter dish, turn off the heat; otherwise, leave it on.
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* Continuously stir-fry with chopsticks to evenly mix the vegetables and meat.
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* Turn off the heat
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## Additional Content
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### Differences in Noodle Thickness
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* Fine (As the name suggests, as thin as hair, similar to thin vermicelli)
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* Thin (Slightly thicker than fine, similar in thickness to incense sticks)
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* Medium-Thin (Similar in thickness to typical stir-fried noodles)
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* Medium (Slightly thicker than medium-thin, feels like eating thick vermicelli; however, if the noodles are pulled to be chewy, they offer a great texture)
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* Leek-Leaf (As wide as leek leaves)
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* Wide (Similar in width to the wide noodles used in Malatang)
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If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request.
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