Raw materials: auricularia auricula, carrot, mung bean sprouts, mustard tuber, onion, shredded pork; Seasoning: salt, white pepper and salad oil.

Practice:

1. First cut the meat into shredded pork, add a small amount of raw flour and cooking wine, stir and marinate 10 minute;

2. Cut onions, carrots and soaked black fungus into shreds for later use;

3. The pickled mustard tuber is very salty, and there are many additives in it that can be cleaned first;

4. Put the cold oil in the hot pot into the onion section and stir-fry it first; Stir-fry shredded pork and black fungus for a while; Stir-fry shredded carrots;

5. Add boiling water, and the amount of water is based on how many bowls of noodles are cooked; After boiling, add bean sprouts and mustard tuber;

6. Finally, add white pepper and salt to taste. Pour the soup on the cooked noodles and eat.

Dan Dan Noodles

Ingredients: noodles, pork, bean sprouts; Seasoning: sesame sauce, spicy oil, soy sauce, grape seed oil, pepper powder, salt, cooking wine, sugar, onion, ginger and chopped peanuts.

Practice:

1. After the white sesame seeds are fried, use a blender to make sesame powder, add grape seed oil and water to stir, and pour this sauce into a bowl of noodles for later use. My sesame sauce here can make three bowls of noodles, so add more water to stir;

2. Add spicy oil, a little salt, white sugar, pepper powder and a little vinegar and mix well for later use; Chop onion and ginger, and cut pork into dices;

3. Stir-fry the diced meat in a hot pot with cold oil, add soy sauce and cooking wine, add spicy oil and add onion and ginger, and continue to stir-fry for a while.

4. Boil the bean sprouts and soak them in cold water for a while;

5. Put the bean sprouts and cooked noodles in the sesame sauce prepared in front, take the fried diced meat as the noodle code, and sprinkle some chopped green onion and peanuts, and you're done.

My improved sesame flavor is very rich, because I put a lot of white sesame sauce, and I made it myself. In addition to pork stuffing, there are bean sprouts covered under the noodles, and finally sprinkled with peanuts. The noodles with enough ingredients are really delicious, and the Chili oil I used is not particularly spicy, so the spicy taste is appropriate, and the vinegar is not enough, so it is slightly sour and still appropriate. Family members especially like to eat, which is good.

Beef udon noodles

Ingredients: beef, udon noodles, eggs, Chinese cabbage, ginger, green onions, beer, dried tangerine peel, soybean sauce, dried Chili, star anise, fragrant leaves, pepper, cinnamon, soy sauce, cooking wine, salt and other seasonings.

Cooking:

1. Cut beef tendon into large pieces and soak in cold water for more than three hours;

2. Boil the soaked beef in cold water and add a few slices of ginger; After boiling, skim off the floating impurities and continue to cook for a few minutes until the surface of beef no longer appears red blood;

3. Heat the pan, cool the oil, put it in the pan, and add spices such as pepper, star anise, fragrant leaves, dried tangerine peel, pepper, cinnamon, green onion and ginger slices to stir fry;

4. Stir-fry the seasoning and add a proper amount of soybean sauce; Stir-fry with a small fire;

5. Stir-fry the aroma and put the fried seasoning into a pressure cooker; Add the beef that has just been boiled, and then add a proper amount of beer; Add proper amount of cooking wine, soy sauce, sugar and salt;

6. Cover the lid, boil the fire and turn it into a small fire for a quarter of an hour; After the lid is lifted, chopsticks can be easily inserted, indicating that the beef is cooked; Soak in seasoning for three hours, then take out and let it cool for later use;

7. Take a proper amount of marinade and add the sliced beef and eggs; Take them out after boiling; Add a few washed Chinese cabbage; Remove it after boiling;

8. Put udon noodles into the pot again; Break them up and cook them; Add a small amount of seasoning such as salt and pepper; After cooking, put it in a bowl and put the beef, eggs and cabbage on it.

Oil wave pulled noodles

Raw materials: flour (preferably gluten flour), water, salt and peanut oil; Seasoning: Chili made from fermented soybean oil, peanut butter and onion.

Practice:

1. Add a little salt, cold water and flour, and the ratio of flour to water is10: 6. For example, if you put 200 grams of flour, then put 120 grams of water and flour;

2. Knead the dough until it is smooth, that is, "three lights", the dough is smooth, the hand is smooth, and the container is smooth, which takes about 15 minutes;

3. Put the dough into a container, cover it with plastic wrap or wake up for 30 minutes; After 30 minutes, knead the dough into long strips and divide them into small doses; Take a small dose and rub it into long strips;

4. Treat other agents in the same way, brush the dough with edible oil, cover it with plastic wrap and wake up for 20 minutes; Take a long strip, put it horizontally on the chopping board and roll it out with a rolling pin; Press three marks on it with a rolling pin, and press two marks if your face is not wide;

5. Pull both ends with both hands, slowly pull and gently shake up and down, and lengthen; When you pull at the place where the imprint is made, the noodles are pulled off one by one; Immediately put it into the hot water in the pot to cook, and put some salt in the water to prevent the noodles from sticking;

6. Treat other strips in the same way, and put the torn noodles in the pot to cook; Because the noodles are very thin, you can take out supercooled water from the pot without cooking for a long time and put it in a bowl for later use;

7. Put the Chili sauce with lobster sauce on the noodles, dilute the peanut butter, sprinkle with chopped green onion, heat the oil, pour it on the noodles and make a sizzling sound, then stir and eat.

Noodles with eggplant and tomato

Raw materials: soy sauce, fragrant leaves, star anise, pepper, ginger, garlic, sugar, sesame oil, onion, cornmeal and edible oil.

Practice:

1. Put about half a bowl of soy sauce (soy sauce) in the bowl; Add star anise, pepper and fragrant leaves; After the water is boiled, put it in a steamer and steam for 20 minutes on medium heat.

2. Soak the tomatoes in boiling water for about 5 minutes; Peel the eggplant and cut it into cubes; Tomatoes are peeled and diced.

3. Add olive oil after the hot pot (add more appropriately, because eggplant absorbs oil), add onion and ginger and stir fry; Take out the spices of the steamed soy sauce, stir-fry it in a pot, and then stir-fry it in diced eggplant;

4. Put a part of the steamed soy sauce into stir-fry and color the eggplant, then pour it all in; Add tomatoes, stir fry, add half a spoonful of sugar, and start to cover with low heat 10 minute;

5. Add the remaining diced tomatoes after10 minutes, and thicken them with water starch (raw flour) after boiling; Finally, add chopped green onion or coriander and pour sesame oil on the cooked noodles.

Noodles with soybean paste

Ingredients: pork belly, soybean sauce, sweet noodle sauce, cooking wine, ginger, chopped green onion, soy sauce and noodles.

Practice:

1. Wash the bought pork belly thoroughly,

Cut the fat and lean meat. First, cut the fat into slices, and then cut the meat into dices the size of soybeans. Slice the lean meat into strips. Cut the lean meat into cubes, too.

2. Cut ginger into Jiang Mo. Put the oil in the pan and add the diced fat meat just cut. Stir-fry Add the diced lean meat when the water is dry and slightly oily.

3. Add cooking wine. Add Jiang Mo to stir-fry the fragrance. Add a small amount of soy sauce. Put it in a bowl for later use.

4. Clean the pot and put some oil again. Add two spoonfuls of yellow sauce and two spoonfuls of sweet noodle sauce, stir-fry until it feels a little brushed, but don't fry it.

5. Add the diced meat just made. Add water to dilute, stir and simmer for about 15 minutes. Finally, add chopped green onion and stir.

6. The fried sauce is done like this. When the water is in the meeting, add the noodles, add a bowl of cold water when boiling, and then boil the noodles with water.

Dried noodles with black fish and pickles and edamame

Ingredients: noodles, black fish fillets, edamame, pickles, shredded ginger, dried Chili, salad oil, salt and chicken essence.

Practice:

1. Rinse the black fish fillets and marinate them with some cooking wine, egg white, salt and a little starch 10 minute.

2. Cut ginger into silk; Cut a small amount of dried Chili (we are not very good at eating spicy food, just a little spicy); Cut the washed pickles; Soybeans should be steamed in advance.

3. Heat the pan first and add the salad oil. Add shredded ginger and stir-fry dried peppers to give a fragrance. Add the black fish fillets and stir them gently. Add pickles right away. Then immediately add the steamed edamame. Add some cooking wine to better remove fishy smell.

4. release water according to the number of people in the family. When the water boils, add salt and chicken essence to taste, and turn off the heat. When cooking the soup, boil the water in the pot. Add noodles, add some salt, so that noodles are not easy to boil and tumble. Add a bowl of cold water after boiling, and it will be almost the same when boiling for the second time.

5. Put the noodles in the bowl. Just pour the soup cooked above! How about it, haha! Isn't it simple, and you can eat delicious food quickly!

Noodles in Scallion, Oil and Soy Sauce

Ingredients: rapeseed oil: 1 cup (as long as there is no oil with too strong flavor), light soy sauce: 1 cup, white sugar: 3 tablespoons (or sweet soy sauce 1 cup instead of light soy sauce and white sugar), chives: appropriate amount (the more, the better, if it is thin onion).

Practice:

1. Wash the shallots and cut them into pieces. You don't need to drain the water specially, just use kitchen paper to roughly dry them. When cooking the scallion oil, all the water will be forced out. The thinner onion used here should taste more fragrant, and the final appearance is more delicate. I can't buy shallots here, so I'll use this thick one. I'm too lazy to cut them. I can cut them a little thinner if I don't bother.

2. Add rapeseed oil to the pot and heat it to a slightly warm feeling, then add shallots. It takes about 20-30 minutes to cook onion oil on medium and small fire until the onion turns yellow.

3. Add soy sauce, white sugar (or sweet soy sauce as I do), turn to high heat, keep stirring until it boils, and keep it for one minute before turning off the heat.

4. Boil hot water and boil the noodles. Take the cooked noodles out of the enlarged basin, add the appropriate amount of onion oil sauce and mix well. Because soy sauce and oil will be layered, mix them slightly when scooping the sauce.

5. After the boiled onion oil is cooled, it can be stored in a sealed jar. Oil may solidify in the refrigerator. When you want to eat it, just dig out a spoonful and mix it with hot noodles without heating the scallion sauce.

6. Of course, if you feel that the simple noodles with scallion oil are too monotonous, you can also fry an egg or any dish you like to go with it, but I personally think that the simple noodles with scallion oil are very delicious and delicious.

tomato and egg noodles

Ingredients: tomato, fried egg pieces, mustard tuber, meatballs, noodles, salt, chicken essence and chopped green onion.

Practice:

1. Heat a wok, add a proper amount of salad oil, and stir-fry tomatoes and mustard tuber for one minute.

2. According to the number of people in the family, add water, boil the fire, add meatballs and continue the fire, then add salt and chicken essence, and turn off the fire.

3. Boil water in another pot, add noodles and appropriate amount of salt to boil, and add half a bowl of cold water twice to boil the back strips. You can cook the rotten noodles for a while.

4. After putting the noodles in the bowl, first pour the cooked tomato soup on the noodles, then put a few fried eggs on it and sprinkle with chopped green onion. The noodles are ready so quickly. Simple!