Shandong Noodles Served with Thick Gravy

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Shandong Noodles Served with Thick Gravy

Shandong thick sauce noodles are the most popular, with perfect taste and texture.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Appetizer

Cuisine: Chinese

Keyword: shandong noodles

Servings:

Calories: 1222kcal

Author: Vivian He

Cost: 10

Equipment

1 pot
1 bowl

Ingredients

100 g mushroom
50 g black fungus
500 g noodles
75 g pork
50 g daylily

Accessories

30 ml peanut oil
1 teaspoon salt
10 ml soy sauce
20 g onion
10 g ginger
20 ml water starch
3 g five spice powder
1 egg

Instructions

First of all, we have to wash daylily. But how to wash daylily? Hot or cold water? I realized that I had made a mistake in the previous step in preparing the daylily, which explains why it didn’t taste good. Daylily is a traditional vegetable in China that we like to eat. It has thick petals, a golden color, is fragrant, fresh, and tender, and has high nutritional value. However, cleaning daylily can be challenging. For convenience, place the yellow cauliflower in a basin and pour in cold water. Soak for half an hour until the petals are soft.
Daylily can health brain, beauty, skin, liver and dirty. It is of great use to our human health. So now we’re going to cut off the daylily. We will soak the water to pour the daylily, put the daylily on the cutting board, cut into sections. And then put the daylily into the bowl, set aside.
We take out the mushrooms and soak them in rice water. Rice water is the water after we washed the rice. It is often overlooked at home, actually holds great value in this process. After soaking the mushrooms in rice water for a while, stir them gently in one direction to let the sediment fall to the bottom. Lastly, allow the mushrooms to soak in lightly salted water for a brief.
We’re going to take the fresh mushrooms and lay them out. Firstly, we will arrange them evenly on the tray. Secondly, we will ensure they are spread out in a thinner layer. Finally, we will let them air dry. By following these steps, we can process the mushrooms effectively while preserving their quality.
Let’s prepare the black fungus. By the way, do you know how to pick black fungus? I had difficulty picking it, and sometimes it got infested with bugs.
Anyway, let me tell you how to choose. Firstly, high-quality black fungus is black in color, shiny, and has a uniform color. The ears of black fungus should be larger, slightly spread at the back, and intact. Additionally, black fungus should have good elasticity and extensibility, as well as a faint woody smell. If you choose based on the above criteria, you will be able to pick high-quality black fungus. During the summer solstice, we wash the black fungus, soak it in water for an hour. Then cut off the root, coat it with flour to remove impurities, and rinse it several times.
Finally, slice the black fungus with a knife and set it aside on a plate.
Pork is the easiest to buy badly, so we also have to carefully pick, how to pick? You can see the color of pork, mostly light red or light pink; smell the pork. Fresh, healthy pork smells fresh and slightly fishy. In this way, you can choose healthy and fresh pork. Now we also use rice soup to wash the pork, because this will wash out the blood of the pork, and then pour the water away, do not rush to rinse, add an appropriate amount of flour and a little salt, and then rub, and finally rinse with water. Put the pork on a cutting board and slice. Then set it aside on a plate.
First, place the pot on the stove, then pour water into it. Next, place the pot on heat and add ginger and oil before continuing to cook.
Cut the meat into thin strips and saute it in a wok. Stir-fry with ginger and oil until the shredded meat turns brown.
Add the washed daylily, wood fungus and shiitake mushrooms to the shredded pork and fry, stirring with a spatula, for about a minute.
After adding soy sauce, stir-fry the onions until they are translucent, and then bring the mixture to a boil.
Take the gluten out, add water to the gluten. Don’t add too much water, if you add too much water, the gluten will thin out and you won’t be able to make noodles. After adding the appropriate amount of water, stir the gluten powder with chopsticks. Then add the flour to the pan and mix well with the shredded meat.
After mixing well, put the lid on the pan. Turn down the heat and cook the pork over a low heat for about ten minutes, which should be almost done.
And then we’re going to get some female eggs, preferably the kind that comes from native chickens which is better. Break the eggs and beat them with a whisk until they are liquid.
Then slowly pour the liquid eggs into the pan and mix them together.
When you put the egg in the pan, it will come together in pieces. We will divide it, break it into small pieces, then boil it on high heat for ten seconds, and then fire.
We fill a bowl of water, add salt to the water. This way, we have a bowl of salt water!
Let’s get the flour, add an egg and some water to the flour, and stir. Then it is shaped into a dough, and then cut into a wide side with a knife.
Let’s get another bowl and fill it with water. It must be cold water. Put the cut noodles in the pot with the water. There is no need to fire, we just wash them.
We take the noodles out, and then we bring a bowl of clean cold water. Put the noodles into the water and wash them again.
We took the washed noodles out and put them in a clean bowl. Then we poured the shredded meat soup into the noodles. Our thick sauce Shandong noodles are ready to go!

Nutrition