Ingredients: noodles, meat filling, yellow flowers, fungus, mushrooms, green onions, eggs, soy sauce, cooking wine, sugar, salt, chicken essence, garlic.
Method: 1. Soak mushrooms, fungus, and yellow flowers.
2. Pour oil into the pot, stir-fry the minced meat, add chopped green onion, shiitake mushrooms, black fungus, and yellow flowers, stir-fry for a while, then add soy sauce, cooking wine, sugar, salt, and chicken essence, and then Add appropriate amount of water to boil.
3. Pour in the beaten egg liquid, thicken it and sprinkle with chopped green onion and minced garlic.
4. Boil the water, cook the noodles, take them out, put them in a bowl, then pour the marinade on the noodles and eat.
Ingredients formula (make 100 bowls): 10 kilograms of noodles, 2.5 kilograms of soy sauce, 65 grams of sugar, 50 grams of MSG, 5 grams of shrimp, 1 kilogram of cooked lard (or sesame oil), and 1.5 kilograms of steamed buns.
[Manufacturing method]:
1. Put the pot on medium heat, add 250g of water, put the shrimp seeds into the pot and boil, add the soft white sugar after 3 minutes, and dissolve Pour in the soy sauce, turn off the heat, let cool and place in a container for later use.
2. Boil water in the pot, put as much noodles as the customer needs (but no more than 15 bowls per pot, each bowl of noodles weighs about 130g), and cover the pot with a small lid.
Put an empty bowl on the counter, and pour 25g soy sauce, 10g cooked lard or sesame oil, 0.5g green head and MSG into each bowl.
After the noodles are boiled, add an appropriate amount of water to cook them. When boiling, uncover the lid, skim off the foam, scoop the noodles one by one into a bowl, and pour in an appropriate amount of noodle soup.
3. How to make steamed buns: Steamed buns are noodles made of various vegetables, which are divided into raw and cooked. Some are minced garlic, garlic flakes, and pickled vegetables (spring pickles); some are green vegetables, Ligusticum chuanxiong, and green peppers. Wash these vegetables, blanch them in boiling water, and then cut them into shreds or segments.
Ingredients: noodles, pork filling, bean sprouts, green onions, minced ginger, garlic, chili, sesame paste, cabbage sum, coriander, dark soy sauce, light soy sauce, cooking wine, rice vinegar, stock, pepper noodles, lard.
Method: 1. Pour oil into the pot, add pork stuffing and stir-fry until set aside; blanch cabbage and set aside.
2. Saute onion, ginger and garlic with lard, stir-fry with chili, bean sprouts and minced meat, then add cooking wine, light soy sauce, light soy sauce, rice vinegar and stock, and use sesame paste and Stir fry pepper noodles.
3. Boil water, cook the noodles, take them out, put them into a bowl, then pour the marinade on the noodles, add the cooked cabbage and coriander, and serve.
90 grams of noodles, 50 grams of sausage, 250 grams of pork belly, 25 grams of xuewang, 15 grams of mung bean sprouts, and 250 grams of white iron tofu.
Sanhe oil, Bazan pepper, fermented bean curd, monosodium glutamate, liqueur, pepper, minced garlic, minced ginger, chopped green onion, stock, etc.
1. Cook. Wash the pig intestines to remove the odor, cook until half-cooked, remove, cut into pieces, add spices and cook together.
2. Cook the pork belly and cut into small cubes. After frying the oil in the pot with salt, decant the oil and add it to the sweet wine. Boil some vinegar and fry until crispy.
3. Cut the tofu into pieces, soak in salt water, take it out, drain it, and use a deep-fried bubble whistle to take it out.
4. Add crispy whistle oil, intestinal oil, and Bazhan peppercorns to the oil pan, stir-fry until fragrant, add minced ginger, minced garlic, and tofu brain, add water and bring to a boil, pour out the red oil and set aside.
5. Put the egg noodles and bean sprouts into the boiling water pot and cook for about 1 minute. Put the intestines, crispy noodles, and tofu bubble noodles into the noodle bowl, use a slotted spoon to put the Wang Xue slices into the pot, place them on the noodles, ladle in the broth, red oil, MSG, and chopped green onion.
Ingredients: cooked beef, ramen, beef soup, butter, white radish slices, oil chili, coriander, garlic sprouts. Aged vinegar
1. Skim the foam from the cooked beef soup, add white radish slices and butter, bring to a boil and set aside.
2. Chop the parsley and garlic sprouts, cut the cooked beef into cubes and set aside.
3. Knead the flour evenly with alkali, pull it into noodles by hand (if you have difficulty, you can also press it with a dough press), take it out after cooking.
4. Ladle the clear soup into the noodles (submerge the noodles), grab the coriander, minced garlic sprouts, and beef cubes, pour oil on them, and serve.
(How to make oil chili pepper: Put red chili powder, white sesame seeds, Sichuan pepper powder, and salt into a porcelain bowl and mix. Heat the clear oil to 7-80%, pour it into the porcelain bowl, and stir evenly. Oil The amount of chili powder must exceed the amount of chili powder.
5. Pour a little vinegar to neutralize the alkali.