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150g ground beef
50g salted pressed mustard greens
1 portion fine La noodles
1 tablespoon white sesame seeds
Seasonings A:
1 tablespoon cooking wine
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon cornstarch water
Seasonings B:
2 tablespoons fructose
1 tablespoon sesame oil
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Method:
Heat wok and stir-fry ground beef until
separate with 2 tablespoons of cooking oil, then add seasoning A to
taste. Stirring ground beef releases liquid easily, make sure to
stir until there is no blood or water left before adding other
ingredients. Mix well and remove. Rinse mustard green
well, chop finely, then dry-fry in wok until the liquid is absorbed
and removed. Use the wok to dry the white sesame seeds until
fragrant and remove. Combine both ingredients in seasonings B
well and let sit until completely cooled, then mix well with ground
beef. Bring a pot of water to boil. Cook noodles until
done, remove and rinse until cold. Mix well with a little sesame
oil and remove to a bowl, then spread the mustard green and beef over
top. Serve. Pressed salted mustard green is already quite
salty, so do not add any seasonings. Use fructose because it
will not make clumps in the dish. It is absorbed by the
ingredients quickly and also helps blend the flavors of the dish.
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