300g of flour
Pork (skinned) 250g
Accessories
30g of dried mushrooms
10g of dried fungus
10g of dried cauliflower
Soy sauce
1 tomato
wine
3 eggs
Water starch 60g
2 spices
2 eggs
3 eggs
20g onion and ginger
2 spices
3 eggs
60g of water starch
5g of salt
20g of matsutake mushrooms (dried)
130g of fresh water
How to prepare noodles for brine
1. The first night before going to bed will be the mushrooms. Matsutake mushrooms. The yellow flowers. Soak the fungus in water
2. Early the next morning, remove the top of the yellow flowers and cut off, cut off the root of the fungus and cut into strips. Mushrooms remove the mushroom tip slices, matsutake mushrooms cut strips
3. skin pork with onion and ginger, seasonings, cooking wine cooked
4. adjust the water starch and beat the egg standby
5. skin pork cooked after taking out the cool cut large pieces of onion and ginger slices (ginger slices easy to eat when picking out)
6. take a tomato cut pieces
7. frying pan Stir fry hot add corn oil
8. into the onion ginger stir fry
9. stir fry after the aroma into the cut materials
10. stir fry add meat
11. add soy sauce
12. stir fry for a while to add the soup just cooked meat
13. pour a little bit of soaked mushrooms into the water (this water is very fresh do not pour out)
13.
14. and then add the cut tomatoes
15. add the right amount of salt (to add more salt than fried vegetables, because later you have to eat it on the noodles)
16. add salt and then open the lid and cook on a low flame for 20 minutes (this time, full of fragrance ah)
17. cook 20 minutes later to add the water starch to see the soup thicken
18. add the beaten egg, and then add the water to make the soup thick
18. add the water to make the soup thicker and more flavorful. 18. Add the beaten egg
19. Cook for a minute you can turn off the fire (plus finished liquid, do not stir again, so as not to halogen diarrhea)
20. This time the dough and good and over the pasta machine a few times, until the crust is thin and thick appropriate
21. and then loaded on the knife to cut noodles will be sliced to make noodles
22. into the pot of boiling water and cook, fish out of the noodle Put it in a bowl and pour the marinade on top and eat it!
Question 2: how to do brine brine noodles to be delicious to do blanch brine must be more than the general soup to the mouth focus, otherwise the addition of the noodles, it will feel out of taste. Since it is called halogen, thick to match the name, so the thickening of the halogen is considered authentic, thickening of the mixed halogen, do procedures than blanch halogen complex, do material and blanch halogen roughly the same, just cancel the antlers, changed to fungus yellow flowers, the egg should be beaten to shake in the halogen, and if the ham on the chicken and sea cucumber is called triple halogen, all ingredients are changed to slices, before starting the pot, with a ladle to fry a little pepper oil, hot to the Halogen on a pour, hissing a sound, pepper overflowing, even if the great work is done
Question 3: how to do the halo halo Scottish halo noodles - practice "not bad money" stills Main ingredients: Scottish flour; Accessories: Scottish pork or lamb, Scottish mushrooms, Scottish fungus, Scottish flowers, Scottish starch, Scottish eggs, Scottish tomatoes; face: the Scottish flour into a noodle (hand rolled, stretched, pulled or knife cut) , stretching, pulling or knife cutting).
Method: 1, Scotch eggs (no domestic eggs) 3, beat into the container and stir the egg; 2, put a little oil in the pan, oil is hot, pour into the egg stir fry, stir fry until bright yellow sheng out; 3, add a little oil, put Scotch pork or lamb (cut into pieces), Scotch mushrooms, Scotch fungus, Scotch flower yellow, Scotch tomatoes (not all with domestic), stir fry! a few times, add water, the amount should be slightly more, because to do the marinade; 4, add the eggs have been scrambled, continue to cook, until the tomatoes are rotten, basically into the juice, add salt, MSG and a little bit of soy sauce; 5, thickening out of the pot, so far Scotland marinade has been done; 6, boiled water will be boiled noodles (preferably wet), and then cooled with cool water to cool down, or else the noodles are prone to agglomeration; 7, the noodles were served in bowls, the top topped with a brine. The top of the water on the brine, like cilantro sprinkled with a little parsley, pour a layer of pepper oil to increase the flavor. Eat evenly stirred on it.
Question 4: How to do the old Beijing brine how to do delicious A small piece of meat, put water, salt, onions, ginger, pepper, cooking to eight, nine mature
This time to the yellow flowers, fungus soaked in warm water, washed
Cooked meat out of slices quasi-purpose, the cooking broth of the things to be fished out of the soup
Open the fire to do the soup, the slices of meat cut up, cleaned yellow flowers, fungus together into the pot, must use the original soup do not add another water, this time to put soy sauce to find the color salinity can be
open two open, fly a machine egg flower, and finally hooked with cornstarch juice can be
cook the noodles, with cool water, pour the hot brine on the cool surface of the water, eaten
Question 5: Halibut noodle homemade practices, authentic How to make brine noodles How to make brine noodles Steps
1
Dried beans cut into small grains.
2
Long bean curd washed and chopped.
3
Wash and chop the tomatoes.
4
Dry fungus soaked and cleaned.
5
Chop the soaked fungus.
6
Cut the pork into small pieces.
7
Heat the pan with oil, add a little onion and ginger to stir-fry the pan.
8
Add pork and sauté until browned.
9
Add long bean curd, dried beans and fungus and saute until broken.
10
Add tomatoes and stir fry until soupy.
11
Add soy sauce, five-spice powder, oyster sauce and stir-fry well.
12
Add water, salt and saute well.
13
Pour in water starch.
14
Cover and cook on low heat for 10 minutes.
15
Beat the eggs.
16
Pour into the pan in a circle.
17
Scramble well with a frying spoon.
18
And sprinkle a little chopped scallions, a bowl of aromatic marinade is ready.
19
Pour the marinade over the cooked noodles and you have a delicious bowl of noodles with marinade.
Question 6: How to make bruschetta, home cooking of bruschetta Potato bruschetta
Ingredients
A small piece of tenderloin 2 potatoes
1 green pepper 1 tomato
1 carrot
Side dishes
1 tsp. salt 1 tsp. sugar 1 tsp. Half a bag of sweet noodle sauce
Steps to make potato and diced meat marinated noodles
1. All ingredients
2. Dice the meat and marinate it in wine and soy sauce for half an hour
3. Dice the potatoes and carrots and set aside
4. Dice the tomatoes
5. Dice the peppers and set aside
6. Add sweet noodle sauce to the water and set aside
7. Heat 70% of the oil and add it to the water. p> 7. 70% of the oil heat to add a little starch diced meat stir fry, and then prevented into the garlic foam burst incense
8. put potatoes and carrots diced
9. in turn into the diced tomatoes, sweet noodle sauce
10. Finally add green pepper, salt, sugar, tomato salsa, and then cut a little cucumber julienne with
Question 7: Beijing marinated noodles halibut, Beijing marinated noodles halibut how to
The first thing you need to know is how to get the best out of your car, and how to get the best out of your car, and how to get the best out of your car. The most important thing is that you can't get a good deal on the price of the product, but you can get a good deal on the price of the product if you want!
Everyone remember the noodles used in the fried sauce are stretched noodles, also known as knife noodles, the noodles used in the marinade is hand-rolled
Question 8: how to make marinade delicious, mushroom noodles marinade home cooking Main Ingredients
1 egg, 5 dried mushrooms
Black fungus, 5 yellow labia 20G
Supplementary Ingredients
Cutting the noodles in moderation, soy sauce 3 tablespoons
Water starch, water starch and water, thickening, the last is to pour pepper oil and finished. p>
Small bowl of water starch 1/4 teaspoon of salt
Chicken broth moderate amount of chopped scallions moderate amount
1 big seasoning
Home cooking steps
1. Prepare the ingredients
2. yellow flowers, black fungus, dried shiitake mushrooms are all soaked in water; soaked wood fungus and shiitake mushrooms cut into thick julienne and set aside.
3. While soaking, boil the noodles in a pot of water and set aside.
4. pot of boiling oil, add chopped green onions and seasonings to the pot of incense, seasonings out, under the cut fungus, mushrooms and cauliflower fried.
5. Put enough water in the pot, then season with soy sauce and salt.
6. Simmer on low heat for 20 minutes, thicken with water starch, beat the eggs well and pour them in to present the egg flower, and finally use a spatula to stir the marinade evenly.
Question 9: There are several ways to do the pulling of the noodles to beat the brine Pulling the noodles to beat the brine:
1. 200 grams of water add 4 grams of salt and mix, then add 400 grams of flour,
2. Knead into a ball, molasses for 10 minutes,
3. Then knead once again, the dough is very easy to knead to the smooth and delicate, and continue to molasses for 30 minutes,
4.
5. Cut the dough into 16 pieces,
6. Roll each piece of dough into a long strip, brush the surface with oil, cover with plastic wrap, and let it rise for more than 1 hour,
7. Take a piece of dough that has matured, press it flat,
8. Press it in the center with a rolling pin,
9. Stretch it,
10. The first thing you need to do is to make sure that you have a good understanding of what you are doing.
11. Soak the mushrooms in advance and cut them into strips.
12. Soak the black fungus in advance and pick it clean.
13. Cut the pork into shreds and the scallions into chopped scallions.
14. Pour the oil into a frying pan and heat it up over medium heat, then add the shredded pork and sautee it until it turns brown.
15. Stir-fry the shredded mushrooms,
16. Stir-fry the black fungus,
17. Add a little soy sauce,
18. Add 1 tablespoon of oyster sauce, stir-fry evenly,
19. Heat water, no more than the ingredients, and cook on high heat for 10 minutes,
20. Add 1 tsp of salt,
21. Then pour in the egg mixture and cook for 1 minute more,
22. Cook the noodles in a pot,
23.
Question 10: How do you make the brine for lo mein? The practice of lo mein and the brine is as follows:
I. Ingredients
500g of noodles, 500g of eggplant, 10 grams of oil, 5 grams of salt, 2 tablespoons of soy sauce, 3 grams of monosodium glutamate (MSG), 2 sections of green onion, 1 piece of ginger, 20 grams of peanut rice, 10 grams of fungus, 10 grams of goji berries.
Second, practice
1. Soak the fungus in advance.
2. Wash the peanut rice in advance and soak it in cold water for 2 hours.
3. Soaked peanut rice into the microwave oven processing until 6, 7 minutes cooked.
4. Chop the pork.
5. Carrots cleaned and cut into julienne.
6. Blanch the carrots in the cooking pot.
7. Wooden fungus into the cooking pot blanching.
8. Eggplant cleaned and cut into slices.
9. frying pan heating oil, eggplant into the pan frying. Frying well after the sheng out.
10. frying pan oil heating, onion and ginger into the pan sautéed fragrant pork into the pan stir fry.
11. Add soy sauce and stir fry.
12. Eggplant into the pan and stir fry.
13. Peanut rice into the pot stir fry. Add the right amount of water, cover the pot and simmer for a while.
14. fungus into the pot stir fry.
15. Add salt, monosodium glutamate and stir fry.
16. Add wolfberry stir fry.
17. Drizzle gravy, eggplant brine is ready.
18. Cucumber washed and cut into julienne.
19. Cook the noodles.
20. Serve the noodles with eggplant marinade, cucumber and carrots as vegetable yards and enjoy the eggplant marinade noodles.