Toast leftover, 2-3 eggs.

Side Ingredients

2-3 slices of ham, cooking oil to taste, a little cheese (butter, salad dressing).

Preparation steps

1. It is very simple, it is a ham slice sandwiched between two slices of toast, you can add cheese (if not you can replace it with butter and salad dressing), and then it is evenly coated with egg wash, deep fried in oil until golden brown, cut diagonally. Above squeeze a little ketchup (according to their own taste like what to add what.

2. The remaining toast cut strips coated with egg wash, fried to golden brown, not waste, but also as a snack.

9, mung bean cake practice

main ingredients

oil skin glutenous flour 200g, sugar 40g, 120g of water.

auxiliary

lard 80g, shortening glutenous 150g of flour, 200g of mung beans.

Steps

1, to make mung bean traps, first soak the mung beans for one night, clean them.

2, add water into the rice cooker, the ratio of water and green beans is one to one, if you like granular moderately reduce the amount of water.

3, do a good job of mung bean paste, while hot, mixed into the sugar, stir, cool and wait for use.

4, and then rolled into 16 portions, 25 grams of mung bean balls, into the dish.

5, the oil skin surface and good, relax for half an hour.

6, the shortening is also good and relax for half an hour.

7. Loosen the oil skin and shortening.

8. Knead the crust and shortening into a ball, divide it into 16 small portions, and let the divided dough rest for 15 minutes.

9: Flatten the dough and wrap it around the shortcrust pastry.

10: Wrap the doughnut.

11, close the mouth face down and relax for 15 minutes.

12: Roll out the dough into a cow tongue shape.

13: Then roll it up from top to bottom.

14: All the rolled up dough is loosened for 15 minutes.

15: Take one dough and press it flat.

16: Use a rolling pin to roll out the dough into a long strip, and then roll it from bottom to top.

17: Roll out the dough and let it rest for 15 minutes.

18: Roll out the relaxed dough, wrap the dough around the inner part and pinch it tightly to flatten it.

19, wrapped mung bean cake.

20, close the mouth face down.

21, press flat with your hands. (Do not roll with a rolling pin).

22, in order to yard into the baking dish.

23, preheat the oven at 190 degrees Celsius, upper and lower heat for 20 minutes in the middle layer, and then turn over for 10 minutes.

24, baked green bean cake.

10, egg fried noodles

1. 500 grams of wet noodles, standby.

2. Bean sprouts, round onions, carrots and eggs are ready.

3. Cut the carrots into diamond-shaped pieces and the round onion into julienne strips.

4. Put the appropriate amount of vegetable oil in the pan, when the oil is 7% hot, put the eggs, fry until both sides of the golden brown, served in a dish.

5. Fry the eggs.

6. pot into the appropriate amount of cool water, water boiled, put the noodles, cook to a open fish out (do not cook too long, too bad noodles in the frying love sticky pan).

7. Fish out the cooked noodles and cool them.

8. Stir fry the pan with the appropriate amount of vegetable oil, and when the oil boils, add the round onion and carrot slices and stir fry.

9. Put in the bean sprouts and stir fry, put in the appropriate amount of soy sauce, soy sauce, five spice powder, oyster sauce and stir fry.

10. Put the noodles into the pot and stir-fry quickly, add the right amount of salt, vinegar, and chicken essence before leaving the pot.

11, Yangchun noodles

1. cabbage net, cut section in a bowl standby;

2. noodles into the boiling water to cook;

3. cabbage into the cooking water scalding;

4. pot of fresh broth, heating boil, into a deeper bowl;

5. put salt to taste;

5. p> 5. Season with salt, serve with noodles and cabbage, sprinkle with chopped green onion.

12, Wuhan hot dry noodles

1, first prepare lye noodles.

2. Dice the spicy radish.

3, slowly mix sesame sauce with sesame oil into a hanging paste, and then add appropriate amount of soy sauce, salt and mix well.

4, the noodles shaking loose into a pot of boiling water, cooked to eight mature when the fish out to drain.

5: Spread the noodles on a large flat plate, drizzle with sesame oil and cool with an electric fan to prevent the noodles from sticking to each other.

6: Before serving, give the cooled noodles a quick blanch in boiling water, drain and place in a bowl. Pour the sesame sauce and diced radish over the noodles and sprinkle with the diced cilantro and mix well.

13. Old Beijing Fried Noodles

1. Beat the egg and add a little cornstarch and cooking wine.

2. When the oil is hot, pour in the eggs and stir them quickly with chopsticks in the pot, and when the eggs are yellow and cooked, put them out and wait for them to be used.

3. Put a little oil in the frying pan, the oil is hot under the pork diced, to be out of oil, add a little cooking wine stir fry on medium heat, and then the diced meat sheng out.

4. Use a bowl to mix the yellow sauce and pasta sauce evenly.

5. Keep the oil in the pan for stir-frying the meat, and stir-fry the sauce on medium heat for a little while so that the sauce is fragrant.

6. When the sauce is fragrant, pour in the diced eggs.

7. Then pour in the diced meat.

8. Pour in the ginger (cut especially fine), turn the heat down, slowly simmer, sauce and diced meat water melt, about 10 minutes, stirring constantly, if you feel dry, you can add some water.

9. Fried sauce into a bowl.

10. Zi Ganlan, carrots, cucumber, yellow pepper, mung bean sprouts shredded, blanched in the pot, put into a plate and spare.

11. soybean mouth, green beans blanched in a pot, parsnip sprouts, carrot savory chopped, put in a plate and spare.

12. Add water to the pot, water below, put some salt, so that when the noodles are cooked will not stick together, the noodles do not cook too bad, there is a bite of the most delicious.

13. Noodles cooked, open cold water, rinse off the batter, smooth and delicious.

14, tomato and egg noodles

1. Ingredients: egg noodles, tomatoes, eggs, green onions.

2. Wash the tomatoes with a knife and cut small pieces, eggs beaten and poured into a bowl, add wine and a little water, scallions cut scallions standby.

3. Add water and a little salt to the pot, add the noodles and cook until there is no hard center.

4. Fish out the cooked noodles and run them under cold water a few times.

5. In a separate pan, heat the pan first and then add cooking oil, when the oil is hot to 7% of the heat when the mixing of the egg mixture into the pan, scrambled until 7 minutes cooked out.

6. Add the tomatoes with the bottom oil and slowly stir fry the juice over medium heat (add a little water and a little oyster sauce).

7. After the juice, add the scrambled eggs and let the eggs blend into the juice.

8. Add a little salt and stir-fry a few times off the heat, the noodles drained water points, into the bowl, the fried tomatoes poured on top of the noodles, sprinkle green onions can be.

15, beef ramen

1. Prepare fresh noodles.

2. Cook the noodles in a hot pot of hot water.

3. Fish out the noodles into a bowl of cold water, I used mineral water.

4. Hot oil in a hot pan, sautéed scallions, tomatoes and salt, and then add beef slices and water and simmer for 30 minutes.

5. Cook until the soup is thick.

6. Bowl out the noodles, add tomatoes and beef and mix well.

16, Sichuan dan dan noodles

1. Soy sauce, cooking wine, chili oil, pepper oil, old soy sauce, pepper, vinegar, sesame oil, salt, chicken essence each appropriate amount.

2. Pan into the oil, small fire slowly peanuts fried standby.

3. Onion, ginger, garlic, chili pepper crushed all ready, chopped meat.

4. Sautéed peanuts into a plastic bag, with a rolling pin rolled into small fine particles standby.

5. Frying pan hot oil, put ginger, garlic fried incense, pour into the pork minced, add wine, soy sauce fried to taste.

6. Pour in the sprouts, dried red pepper crushed together stir-fry to taste, (if more than once to save the amount of salt can be added to the appropriate amount).

7. Old soy sauce, pepper oil, chili oil, salt, chicken broth, sesame oil, vinegar, pepper, green onions into the sauce.

8. Boil water in a large pot, add the noodles and cook to 9 minutes, add the green vegetables, and put them into the bowl with the sauce.

9. Spoon on a spoonful of stir-fried minced pork and sprouts, peanuts and mix well.

17, shrimp pasta

1. shrimp blanched and cut into small sections, green and red peppers cut into small sections standby;

2. pot of water boiled with a bit of salt, after the opening of the next spaghetti after the opening of the pot to add a little cool water to open and then change to a small fire to cook for 8 minutes can be fished out;

3. Fish out of the pasta pot with a little olive oil and mix well;

4. pot of oil hot shrimp sautéed;

5. Pour into the mix of pasta with stir-frying, during the addition of two spoons of spaghetti sauce;

6. Pour into the green and red peppers together and sautéed, before the pan, add a pinch of salt, black pepper can be.

18, Korean cold noodles

1. 200 grams of buckwheat noodles soaked in cold water for 20-30 minutes.

2. Soak the noodles time, pour the soup pot into the beef bone or beef broth, pour the 'soup packet that comes with the bread into the broth, add a large spoonful of Korean hot sauce, two large spoonfuls of kimchi broth, stir well, bring to a boil over high heat and then turn to low heat and cook for 5 minutes, turn off the heat, sit the pot in cold or iced water and let it cool, and if you like a more ice-cold taste, you can put it in the fridge to cool it down.

3. Take another saucepan, pour in half a pot of water, add the soaked noodles in cold water, and cook over high heat until just boiling.

4. While the noodles are cooking, shred the corned beef, carrots, seaweed, and cucumber.

5. Rinse the cooked noodles in cold water, until they are not sticky to the touch.

6. Put the rinsed cold noodles on the bottom of the bowl, and arrange several kinds of shredded evenly on the surface, and finally pour the cooled soup can be.

19, Shiitake Mushroom and Vegetable Stir-Fry Noodles

1.

2. Wash the greens, wash the shiitake mushrooms and cut into small pieces.

3. Put oil in the pot, add chopped green onion and stir fry to get the flavor.

4. Pour in the mushrooms and greens and stir fry, add soy sauce.

5. When the mushrooms are cooked, add the chow mein.

6. Stir fry evenly and add salt.

7. Plate and serve.

20, Xiamen sand tea noodles

1. Prepare noodles, pork washed and sliced, pig liver washed, rinsed with clean water, green vegetables washed, shrimp to shrimp line, washed.

2. Pork liver slices with cooking wine, starch and stir well.

3. Sliced meat with cooking wine, starch and mix well.

4. Shrimp with cooking wine, salt, starch and mix well.

5. Take a pot, put the right amount of water, boil, put the noodles, cook the noodles, fish out, and mix well with vegetable oil.

6. Put a proper amount of water in the pot and boil, put some oil, ginger, green onion knots, cooking wine, put down the meat slices blanched, fish out.

7. Put down the pig liver blanched, fish out.

8. Put down the shrimp blanched, fish out.

9. Peanut butter with warm water.

10. Another pot, put the soup (I use bone broth), put cooking wine, ginger, boil, put the oil tofu, cook for 5 minutes.

11. Put 1 point of tomato sauce, put peanut butter, put 3 spoons of salsa.

12. Put some minced garlic, salt, sugar, fresh pump, put pepper, cook for 10 minutes on low heat. Put down the small green vegetables to boil, add chicken essence, that is off the fire.

13. Put the noodles into a large bowl, put the meat, shrimp, liver, oil tofu, green vegetables; ladle into the soup, sprinkle some chopped green onion can be.

21, longevity noodles

1. Flour with the right amount of water, and into a smooth dough, rest for half an hour.

2. Wash the greens, blanch in water for two minutes and fish out.

3. Tomatoes cut into small pieces, fungus torn into pieces.

4. Oil vegetables clutch dry water, cut small sections, green onions cut into scallions.

5. Roll out the dough into a large sheet, sprinkle it with thin noodles, roll it up and cut it into shreds.

6. Add water to the pot and add the vegetables.

7. After the water is slightly flipped and beaten eggs, turn off the heat and smother for two minutes.

8. Then put the noodles.

9. Cook for five minutes, the noodles can be cooked.

22, Japanese curry udon Noodles

1. Hongxi mushrooms root excision, slightly scratched with salt water, and then gently peeled by hand, leeks cut into segments spare.

2. Boil a pot of water and boil the cabbage slices, mushrooms, and leeks until cooked.

3. Heat a wok, add 1 tbsp of oil, stir fry the cabbage slices, mushrooms and leeks, then add the curry powder and shrimp and stir fry, then add the stock and bring to a boil, then add the curry pieces, then add the soy sauce, and mix well for the curry broth.

4. udon noodle hot cooked, with cold water rinse off the surface viscous slippery liquid, into the curry soup sauce in the method 3 to cook for 1 minute, poured into a bowl, beat 1 egg, sprinkled with a little seven-flavored chili powder that is complete, while hot, mix well can be eaten. Want to know how their life's fortune, add the master of WeChat: di various pasta practices nmings, free to you fortune-telling!

23, Sichuan cold noodles

1, green onions and ginger were minced, garlic pounded into mud, mung bean sprouts blanched and cooled drained.

2, the sauce is mixed well, the proportion of ingredients according to personal taste.

3. Cook the noodles, drain and add mung bean sprouts, chopped green onion and ginger, and mashed garlic.

4. Pour on the sauce and mix well.

24, three fresh noodles

1. Sliced into pairs of mushrooms and put into the pot, add the right amount of water to simmer.

2. Add the appropriate amount of cooking oil and continue to simmer, add a shelled egg and rice noodles to simmer.

3. When the noodles are cooked and the egg is cooked, add an appropriate amount of salt, shrimp and boil the pot, then add monosodium glutamate (MSG) and garlic and continue to boil and mix well.

Tips on how to make various kinds of pasta

When cooking water, if you add a tablespoon of oil inside the water, the noodles will not be stained, but also to prevent the noodle soup from foaming and overflowing out of the pot. When cooking hanging noodles, don't wait for the water to boil below. When there are small bubbles rising up from the bottom of the pot, boil the noodles, stir a few times, cover the pot, add cold water, cover the pot and boil again. This way, the noodles are soft and the soup is clear.

25, fried sweet potato

Main ingredients:

Sweet potato, salt, vegetable oil.

Practice:

1. Wash the sweet potatoes, peeled, sliced; add salt, mix well, and let it sit for a few minutes, waiting for the salt to soak in.

2. Sweet potato slices into the frying pan on high heat, both sides of the golden brown can be out of the pan.

26, fried toast ball

Ingredients:

Potatoes, ham sausage, toast, mushrooms, tofu, salt, monosodium glutamate (MSG), a little sesame oil, pepper.

Methods:

1. First of all, wash the potatoes, peeled, sliced; then toast cut into cubes, tofu cut into cubes; mushrooms, ham sausage chopped.

2. Steam the potato slices; then add the cooked potatoes with ham sausage, chopped mushrooms, and seasonings, and mix well.

3. Shape the potatoes into croquettes, dip the surface in toast, and deep-fry them until golden brown.

27, potato and tomato soup noodles

1. tomatoes peeled and cut into pieces.

2. Peel and cut potatoes into wide strips.

3. Chop the scallions.

4. Beat the eggs.

5. Heat the oil, under the chopped scallions burst incense.

6. Tomatoes into the pan and stir fry.

7. Potato strips into the pot, add a spoonful of raw pumping fresh, moderate salt frying a minute into the flavor.

8. Add enough water.

9. Water boiling under the noodles to cook, eggs into the pot, dripping sesame oil off the fire.

10. Sprinkle scallions, soup noodles are good.

28, braised beef noodles

1. Beef cleaned and cut into pieces, into the cold water pot, heating blanch bleed water, skim the end of the floating fish out.

2. Hot pan cold oil, sautéed ginger and garlic (and then add peel, anise and cumin and other spices better), under the beef, a spoonful of bean paste, a spoonful of salsa, a little chili sauce and a chunk of rock sugar stir-fried well.

3. Add the water that does not exceed the beef, boil over high heat and then turn to medium heat and cook for 1.5 hours (or 20 minutes in a pressure cooker).

4. Boil another pot of water to cook the noodles, serve and spread on the bottom of the bowl.

5. Pour the beef and soup over the noodles.

6. Boil two green vegetables and sprinkle some shredded green onions to finish.

29, bashful noodles

1. To make this bashful lo mein, no matter what the practice is, is that all kinds of ingredients are chopped small dices. Flowers used carrots, potatoes, green peppers, fungus and dried shiitake mushrooms.

2. Use dried shiitake mushrooms to make it more flavorful, soaked and chopped. Wood ear soaked and washed and chopped into pieces.

3. Potatoes cut into small dices and more than a few times through the water, wash off the starch

4. Prepare about 200 grams of meat, cut the appropriate amount of minced green onions and ginger.

5. Sit in a hot frying pan, put cooking oil, oil burned to 50 percent hot, put the meat mixture, quickly stir-fried, and then poured into the appropriate amount of cooking wine, stir-fried to the color on the fish out.

6. Another sit in a hot frying pan, put a moderate amount of cooking oil, first burst incense onion and ginger, then add the carrot diced stir-fry.

7. Then add the diced mushrooms, sauté the flavor, then add the diced potatoes and fungus, stir-fry quickly.

8. Pour in the fried meat, add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, moderate salt, and finally add the diced green peppers, half a minute or so out of the pot.

9. Fried bashful, fragrant and fragrant.

10. With Xiangxue noodles mixed with shame, it is perfect.

11. Cooked and cooled, very strong.

12. Pass the water over the bashful noodles, it is very addictive to eat.

30. Spinach Hand Rolled Noodles

Ingredients:

All purpose flour 2CUP, 1/4 teaspoon of salt, 1 egg+spinach juice=2/3CUP, and a little flour. ( 1CUP=240ml|, 1 teaspoon=5ml)

Methods:

1: medium gluten flour (All purpose flour) into the salad bowl, the egg is well beaten, spinach and salt kneaded and then strained and squeezed out spinach juice;

2: the egg mixture and spinach juice is well blended while mixing. The rolling pin was rolled out with even, large force, and kept opening, rolling up, and changing directions, trying to make the sheet of dough everywhere the same force, even thickness;

5: The round sheet of dough was rolled out until it was about less than 1mm thick, then opened the sheet, sprinkled it with a little flour and swept it away, and stacked the sheet of dough into a stack;

6: Using a knife, cut the stacked sheets of dough into the preferred width, and using your hands, shake the cut noodles, and so on through all of the dough, and then rolled it out. Then roll out all the dough;

7: Boil a large amount of water in a pot, stir in the noodles and cook for about 4 minutes until the noodles are broken, then pull out and serve.

31, oil spin

Ingredients:

500g of flour, 300g of water, green onion, lard, salt, pepper.

Methods:

1, the ratio of water and flour and up, with the figure plus kneading techniques, until the surface is smooth, covered with a damp cloth molasses 15 minutes.

2, lard, scallions, salt, pepper, stirred standby.

3, molten noodles cut one or two a dosage, cross-section in the palm of the hand, rolled into 8 centimeters thick strip, the second molten.

4, the molasses thick strip rolled into a long square, wipe lard paste, folded up and down once, wipe again, from one end of the tightly rolled, the bottom edge of the flush, the other end of the natural straw hat shape, and then molasses.

5, put the oil in the pot, when the oil is hot, put the oil spin, fry until the bottom edge of the golden brown, with the front of the palm of the hand to press into a round cake, pay attention to the center of the circle position to be positive.

6, turn repeatedly until both sides are evenly golden brown out of the pan, while hot to pull out into a swirl, can be.

32, purple kale dumplings

Ingredients:

400 grams of pork stuffing, 400 grams of purple kale, green onions, sesame oil, soy sauce, dumpling filling seasoning, salt, ginger, 500 grams of flour, 260 grams of water

1, the flour and water stirred into snowflakes, and then and into a smooth dough, covered with a damp cloth resting wake up for a while.

2, the use of dough to wake up when the filling, pork filling in one direction, stirring on the tendons, while stirring while adding some water, to the meat filling full of tendons can be.

3, ginger cut grain, scallion cut scallion.

4, purple kale clean, cut into small grains.

5, the ginger, green onions, purple kale grains into the meat, and then add dumpling filling seasoning and soy sauce, salt, mix well, and finally add sesame oil and mix well to make dumpling filling.

6. Roll the dough into long strips, cut it into small doses, roll it out into a skin, wrap the skin with the appropriate amount of filling, pinch it into a dumpling, put it into boiling water and cook it until it floats, and then point it into cool water a few times in between, and then fish it out when it is cooked.

33, oil splash bean sprouts

Ingredients:

Pulled noodle cake, soybean sprouts, spinach leaves, chopped celery, green onions and garlic, salt, soy sauce, vinegar, sesame oil, vegetable monosodium glutamate (MSG), pepper, paprika, chili powder, and oil in appropriate amounts.

Methods:

1, ramen cake cut into thick strips, rolled into slightly thicker than chopsticks ramen, green onion and garlic chopped.

2, take an empty bowl, put some base ingredients in the bottom of the bowl: salt, soy sauce, vinegar, vegetable monosodium glutamate, sesame oil, pepper, the flavor is not too heavy.

3, sit in a pot of boiling water, the following, in the noodle is almost cooked when the bean sprouts and spinach leaves are scalded in the noodle soup, standby.

4, thick noodles must be water boiling three rolled noodles floating up, and over the water spinach leaves together into the base bowl.

5, covered with chopped green onion, garlic and celery on the surface, the water over the bean sprouts are also spread on the surface, and finally sprinkled with a little chili powder, splashed with a spoonful of hot oil, when eating, mix well can be.

The above is about the practice of specialty noodle snacks which are related to the introduction. These three special noodle snacks introduced above, I believe that many friends have eaten, in fact, these three special noodle snacks are quite simple, love to eat these special noodle snacks friends can refer to the above introduction of the relevant practices to try to do it Oh!