Henan Steamed Noodles

Method6 steps

1. 1

   First Steaming

   第一次蒸面

   Bring a pot to a boil with 70% water. Once boiling, place the steamer insert inside. Spread the Dried wheat noodles evenly, drizzle with 5ml of Cooking oil and coat them. Steam for 15 minutes, then remove the noodles and the insert, and pour out the water from the pot.

   起锅加7成水，水开后放上蒸篦子。将挂面均匀铺开，淋上5ml油抹匀，蒸15分钟后取出面条和篦子，倒掉锅中的水。

   ⏱17 min

   • 💡 Drizzling oil prevents the noodles from sticking together淋油可以防止面条粘连
   • 💡 Spread the Dried wheat noodles evenly挂面要铺得均匀
   
2. 2

   Prep the Ingredients

   食材改刀

   Cut the Pork Belly into 2mm-thick slices; cut garlic scapes into 3cm pieces; slice the Scallion into 0.2cm-thin slices; julienne the Ginger; crush the Garlic and mince it.

   五花肉切2mm厚片；蒜薹切3cm段；葱切0.2cm薄片；姜切细丝；蒜拍碎切粒。

   ⏱5 min

   • 💡 Don't make the meat slices too thick so they absorb flavor easily肉片不宜太厚，方便入味
   • 💡 You can mince the Garlic a bit finer蒜粒可以稍微切细一点
   
3. 3

   Stir-fry the Base

   炒制底料

   Heat a dry pot with 3ml of Cooking oil to coat it. Over medium heat, add the meat slices and stir-fry for 1 minute. Add Scallion, Ginger, Garlic, and Cooking wine (Shaoxing) and stir-fry for 1 minute. Add garlic scapes and stir-fry for 1 minute. Add Dark soy sauce, Light soy sauce, Oyster sauce, Salt, Chicken bouillon powder, and Thirteen-spice blend, and stir-fry until evenly combined.

   干锅加3ml油润锅。中火下肉片翻炒1分钟，加入葱姜蒜、料酒炒1分钟，再入蒜薹翻炒1分钟。加入老抽、生抽、蚝油、盐、鸡精、十三香翻炒均匀。

   ⏱4 min

   • 💡 Coating the pot prevents the meat slices from sticking润锅可以防止肉片粘锅
   • 💡 Stir-fry the seasonings evenly before adding water调料翻炒均匀后再加水
   
4. 4

   Simmer and Toss the Noodles

   焖煮拌面

   Add 500ML of water to the pot to cover the vegetables and simmer for 1 minute. Add the steamed Dried wheat noodles and stir continuously for 3 minutes until evenly coated with color. Turn off the heat and pour into an Extra basin.

   锅中加入500ML水没过蔬菜，炖煮1分钟。将蒸好的挂面放入，不断搅拌3分钟直至均匀上色，然后关火倒入额外的盆中。

   ⏱4 min

   • 💡 The amount of water determines the final softness of the noodles水量的多少决定了面条最后的软硬
   • 💡 Make sure every strand of noodle is coated with the sauce确保每一根面条都沾上汤汁
   
5. 5

   Second Steaming

   第二次蒸制

   Bring a pot of cold water to a boil. Place the steamer insert inside and spread the tossed noodles and vegetables evenly on top. Once boiling, steam over high heat for 15 minutes.

   起锅加冷水，放上蒸篦子，将拌好的面和菜均匀铺在上面。水开后大火蒸15分钟。

   ⏱17 min

   • 💡 The second steaming lets the noodles fully absorb the sauce and cook through第二次蒸是为了让面条充分吸收汤汁并熟透
   
6. 6

   Serve and Season

   出锅调味

   Once steamed, remove from the pot, drizzle with sesame oil, and serve.

   蒸好出锅，淋上麻油即可食用。

   ⏱1 min

   • 💡 Adding sesame oil at the end preserves its aroma麻油最后放能保留香味