Practice:
1, Lentinus edodes, auricularia auricula, and yellow flower.
2. Pour oil into the pot, add the minced meat and stir-fry until cooked, then add chopped green onion, mushrooms, fungus and yellow flowers and stir-fry for a while, then add soy sauce, cooking wine, sugar, salt and chicken essence, and then add a proper amount of water to boil.
3. Pour in the beaten egg mixture, thicken and sprinkle with chopped green onion and minced garlic.
4. After the water is boiled, put it in the noodles, cook it, take it out, put it in a bowl, and then pour the brine on the noodles to eat.
pot noodles
Pot cover noodles are commonly known as "big pot and small pot cover", one of the three eccentrics in Zhenjiang (the noodle pot is big and the pot cover is small). When the noodles are put into the boiling water pot, cover the noodle soup with a small pot cover. Its characteristics are as follows: First, raw noodles are put in part by part, and they are not sticky and scattered after cooking, and the weight is accurate; Second, when the noodle soup is boiling, it is easy to remove floating foam and keep the noodle soup from turbidity; Third, noodles are easy to ripen, not raw or rotten.
Formula of raw materials (made in 100 bowl): noodles 10 kg, soy sauce 2.5 kg, soft sugar 65 g, monosodium glutamate 50 g, shrimp seeds 5 g, green head 1 kg cooked lard (or sesame oil)/kloc-0.5 kg.
Production method:
1.Put the pot on medium fire, add 250g of clear water, bring the shrimp seeds to a boil in the pot, after 3min, add the soft white sugar, after dissolving, pour the soy sauce, bring it to a boil, let it cool and put it into a container for later use.
2. Put clean water into the pot and bring to a boil. Add noodles according to the quantity required by customers (but each pot should not exceed 15 bowls at most, and each bowl of raw noodles weighs about130g), and cover it with a small pot cover. Put the empty bowl on the cooktop, pour 25g soy sauce, cooked lard or sesame oil10g, and add 0.5g of Qingtou and monosodium glutamate. After the noodle pot is boiled, add appropriate amount of water to make the noodles cooked thoroughly. When it is boiled, remove the cover and remove the floating foam, scoop the noodles into the bowl one by one, and pour in appropriate amount of noodle soup.
3. Qingtou method: Qingtou is a noodle sauce made of various vegetables, which is divided into raw and cooked. Raw garlic paste, garlic flowers, and pickled vegetables (pickled vegetables in spring); Cooked vegetables include small green vegetables, Ligusticum chuanxiong and green peppers. After washing these vegetables, they are cooked with boiling water and cut into shreds or segments.
Product features: the soup is soft, non-sticky, fresh and tender, and economical.
Dan Dan Noodles
Ingredients: noodles, pork stuffing, bean sprouts, green onions, Jiang Mo, garlic, peppers, sesame paste, cabbage, coriander, soy sauce, cooking wine, rice vinegar, broth, pepper noodles and lard.
Practice: 1. Pour oil into the pot, add pork stuffing and stir-fry for later use; Blanch the cabbage heart for later use.
2. Stir-fry onion, ginger and garlic with lard, stir-fry pepper, bean sprouts and meat stuffing, then add cooking wine, soy sauce, soy sauce, rice vinegar and broth, and stir-fry sesame sauce and pepper noodles when taking out.
3. Boil the water, put it in the noodles, cook it, take it out, put it in a bowl, then pour the brine on the noodles, and add the cooked Chinese cabbage and coriander to serve.
Intestinal flourishing surface
Ingredients: 90g of egg noodles, 50g of pig intestine, 250g of pork belly, 25g of blood curd, 5g of mung bean sprouts15g, and 250g of white iron tofu.
Three-in-one oil, Zanba pepper, fermented bean curd, monosodium glutamate, sweet wine, pepper, garlic paste, Jiang Mo, chopped green onion, broth and other appropriate amounts.
Practice: 1. Cook. Wash pig intestines to remove odor, cook until half cooked, take out and cut into pieces and cook with spices.
2. Pork belly is cooked and cut into small dices. After adding salt to the pot and frying the oil, decant the oil and put it in sweet wine, cook some vinegar and fry it into a crisp whistle.
3. Cut the tofu into cubes, soak it in salt water, drain it, and fry it into a bubble whistle.
4. Add Crispy Whistle Oil, Intestinal Oil and Ciba Pepper into the oil pan, stir-fry until fragrant, add Jiang Mo, garlic paste and bean curd, add water to boil, and pour out red oil for later use.
5. Boil the egg noodles and bean sprouts in a boiling water pot for about 1 minute, scoop them into a noodle bowl, put intestines, crispy whistle and bean curd whistle, put them in a colander, blanch them in the pot, put them on noodles, and scoop in broth, red oil, monosodium glutamate and chopped green onion.
Lanzhou beef noodles