cold noodles with Sichuan flavor

Practice:

1. Put fresh noodles in boiling water, cook them on medium heat until they are 8% ripe, then cool them with cold water after taking them out, and then drain the water.

2. Add a proper amount of oil to the wok, fry the peanuts until crisp, cool them and pat them lightly with a knife or a rolling pin.

3. Leave a spoonful of oil in the wok. When the wok is heated to 51%, add the bud, add the bean sprouts and a little chives, and stir-fry slowly over medium heat.

4. Add 2 tablespoons of soy sauce, 1 tablespoons of vinegar and 1 tablespoons of sugar to the cooked noodles, and mix well with proper amount of chicken essence and red oil.

Noodles with scallion oil

Ingredients: fresh noodles, cucumbers and shallots.

practice: the noodles are cooked and boiled in cold water for later use. Heat oil in the pan, add chopped onion, fry on low heat until the onion turns yellow, and remove it before it becomes paste. Pour onion oil into noodles, add shredded cucumber, soy sauce, vinegar, salt, sesame oil and sesame seeds and mix well.

Braised noodles with beans

Practice:

1. Add oil to the pot and cook onion and garlic until fragrant, then add beans and stir well.

2. After stir-frying for half a minute, add soy sauce, white sugar and salt, mix well, pour clear water over the surface of the beans, cover and simmer over medium heat until the soup boils, then pour it into a bowl for later use.

3. Adjust the firepower to the minimum, spread the beans evenly on the bottom of the pot with a shovel, add fresh noodles twice and spread them evenly on the beans. Each layer of noodles is covered with a layer of freshly poured soup.

4. Cover with medium and small fire and simmer slowly until the water is almost dry. Finally, mix the noodles and beans with chopsticks, sprinkle the remaining minced garlic and pour in sesame oil and mix well.

Hot noodle soup with chicken breast

Practice:

1. Cut chicken breast into strips, wash garlic and coriander and chop them.

2. Mix the chicken with salt, cooking wine, starch, and white pepper.

3. Pour the oil in a hot pan. When the oil is 31% to 41%, add the chicken breast, stir-fry it, add a little soy sauce, and turn off the heat after it changes color.

4, boil water, boil the pot.

5. After the noodles are boiled for three times, take them out, add a little salt, scoop in the hot noodle soup, put the fried chicken on the noodles, sprinkle with coriander and garlic sprouts, and sprinkle with sesame oil.

appetizing cold noodles with hot and sour sauce

Practice:

1. Marinate the fresh shrimps with salt for 11 minutes, and remove the roots with soybean sprouts.

2. Boil water in the pot and cook the raw noodles.

3. After the cooked noodles are washed with cold water, they are immersed in iced boiled water for 5 minutes and then drained.

4. Blanch the shrimps and soybean sprouts until cooked, and then soak them in ice-cold boiled water for cooling, and drain them.

5. Mix light soy sauce, aged vinegar, sugar, tomato sauce, lemon juice, cold boiled water, chili red oil, sesame oil, raw garlic, red pepper rings and coriander in a bowl, and make into cold fabric juice.

6. Put the noodles into a bowl, code the cooked shrimps, shredded cucumbers, etc. on the surface, and then pour the cold noodle sauce.

18. Practice in Zhajiang Noodles, Old Beijing:

1. Pour the soy sauce and yellow sauce into a large bowl, then add 1.51 ml of water and mix well slowly.

2. Heat the wok with more oil than cooking, then add the chopped green onion and stir-fry for half a minute, then add the minced meat and stir-fry until it becomes discolored and uncooked, and then add the mixed yellow sauce and stir-fry slowly for 7 or 8 minutes with minimum fire.

3. blanch the washed mung bean sprouts, boil the scalded water, add the noodles to cook, then soak them in cold boiled water before putting them into a bowl.

4. Put mung bean sprouts and shredded cucumber on the noodles, then add 1 spoon of fried garlic powder, and then pour a little vinegar and mix well.

eggplant noodles

materials: eggplant, onion, Jiang Mo and garlic slices. Yellow wine, salt, soy sauce.

Practice:

1. Cut the eggplant into filaments and the meat into pieces.

2. Heat the oil in the pan, pour in the sliced meat and onion, and stir-fry with Jiang Mo until the meat turns white.

3. Pour in soy sauce.

4. Continue to fry for a while and add shredded eggplant.

5. Stir-fry the eggplant until it is soft, add yellow wine, and add some salt if it tastes heavier.

6. Add garlic slices. If the pot is dry, add a little water, stir-fry until the water boils, and then serve.

7. Boil the noodles in cold water before serving them out, and then pour the prepared noodles.