Lo Mein Delivery In
Chinese Restaurant Burnaby Hastings
What is Lo Mein? James On Hastings Chinese Restaurant
Lo Mein is an ancient Chinese traditional noodle variety with a history of more than 1,000 years and is popular in most parts of China. There are some different names in different places. Some are called He Lao noodles, some are called bedzi noodles.
Lo Mein is also the local language name for noodles in Cantonese (“Lao” Cantonese pronunciation lou1, which is a self-made word, and has nothing to do with the pronunciation and meaning of “Lao” in “Salvage”). It refers to the noodles that are drained and then added with sauce Foods that are mixed together are sometimes eaten with some ingredients.
Dishes: Chinese Dishes Delivery Burnaby
Lo Mein is an ancient and characteristic traditional pasta with a history of more than 1,000 years and is popular in most parts of China. There are some different names in different places. Some are called He Lao noodles, some are called bedzi noodles, and some are called Yahe Lao or Yahe Lao. When making river fishing, there is a special tool for pressing the river, which is called "he fishing bed".
Lo Mein is also the local language name of the Cantonese people for noodles (“Lao” Cantonese pronunciation lou1, which is a self-made word, and has nothing to do with the sound and meaning of “Lao” in “Salvage”), which refers to draining the noodles and adding sauce. Foods that are mixed together with ingredients are sometimes eaten with some ingredients.
In China, lo mein is the traditional staple food in most parts of Henan , especially for lunch. After the fresh noodles are cooked, they should be "scooped" into a bowl at any time, and then mixed with the pre-fried toppings and eaten; in summer, the cooked noodles should be "scooped" into a large container with cold water (pot). After the water has passed, "dish" it into a bowl, and eat it with fried toppings. The toppings have different tastes according to each family and season, both meat and vegetable. Classic toppings include scrambled eggs with tomatoes , scrambled meat with celery, shredded cucumber salad, scrambled eggs with shredded pumpkin, fried beans with garlic, potatoes and eggs, cabbage and tofu, etc. In addition, pure garlic mixed with sesame oil, vinegar and other seasonings is used as a topping, which is called "garlic noodles"
Cooking Time: Chinese Dinner Special Vancouver
Oyster Sauce Lo Mein: Burnaby Hastings Chinese Restaurants - James
1. Boil the water, blanch the fresh shrimp until cooked, remove the head and peel the shell for later use; then put in the kale and blanch until cooked; vegetable vegetable
2. Boil water in another pot, boil it and add egg noodles to cook; remove and put in cold water to cool down; drain the water after cooling down, put it on a plate, add a little scallion oil and mix well; noodle noodle
3. Put an appropriate amount of mixed noodles into a bowl, add kale, add oyster sauce , and garnish with shrimp and red peppers.
Pork Lo Mein with Lettuce Sauce:
Lo Mein Cooking Method: Chinese Dishes Delivery Burnaby Hastings
Mix a cup of water, half a tablespoon of cornstarch, soy sauce, oyster sauce, sugar, and salt to form a sauce. Cook the noodles. Wash lettuce, cut into small pieces, and blanch until cooked. Fry the beef with oil, minced garlic and onion until fragrant, finally add in the gravy and bring to a boil. Put the noodles on a plate, spread the lettuce, and finally pour the beef gravy sauce , and mix well when eating.
Yellow millet is a coarse grain, rich in B vitamins, and has a nutritional complementary effect with the thickness of rice. The combination of rice and noodles has sufficient energy. Beef and salted eggs are rich in protein and easy to absorb. Salted eggs are rich in calcium, iron and other inorganic salts, and their calcium and iron qualities are higher than those of eggs and fresh duck eggs.
Mushroom Lo Mein:
Main ingredients: 4 taels of fish paste noodles (about 160 grams), 3 taels of golden mushrooms (about 120 grams), 6 taels of canned abalone (about 240 grams), 2 taels of carrots (about 80 grams), 1 leek 2 (about 40 grams), 2 dried shallots, a little shredded ginger.
Ingredients: Gorgon juice: 1/2 teaspoon sugar, 1 teaspoon cornstarch, 1/2 tablespoon oyster sauce , 3 tablespoons water, a little pepper and sesame oil.
1. Peel the carrots, cut into strips, cut the ends of the golden mushrooms, soak them in light salt water for a while, and drain them; cut the chives into sections, remove the dry onions, and slice them.
2. Heat 1 tablespoon of oil, add in the carrots and enoki mushrooms and fry until cooked.
3. Open the can and take out the abalone, mix well with shredded ginger and a little pepper.
4. Put the fish paste noodles into the boiling water and blanch them. After the cold water is over, blanch them in the boiling water, pick them up, add a little cooked oil, mix well, and serve on a plate.
5. Heat a tablespoon of oil, saute the shallots until fragrant, add abalone, carrots and enoki mushrooms and stir well, add the gorge sauce and cook, finally add the chives and fry quickly, pour all the clinker on the fish paste noodles. Remarks: If the abalone cannot be eaten at one time after opening the can, you can soak the abalone with the juice in the original can, seal it with plastic wrap, and store it in the refrigerator.
Our Lo Mein Menu: