There are many kinds of Japanese oolong noodles, such as Akita's ultimate oolong noodles, Gunma's Shui Ze oolong noodles and Saitama's Xiao Xia oolong noodles.
Basic Introduction Chinese Name: English Name of Oolong Noodles: Udon Ingredients: Flour, Egg Taste: Clear Flavor Japanese Name: ぅどん Cooking Method: Basic Introduction of Cooking Accessories: Beef, cauliflower, Chinese cabbage, historical origin, name origin, industry regulations, origin of Oolong Noodles, gourmet, gourmet history, soup characteristics, others and eating methods. English: Udon noodles, written as "stubborn" in Japanese, are also called Oolong noodles in Chinese mainland, Hong Kong and Macao. Oolong noodle Oolong noodle is one of the most Japanese noodles. With Japanese buckwheat noodles and green tea noodles, it is also called Japan's three major noodles and is an indispensable protagonist in Japanese restaurants. Its taste is between Daoxiao Noodles and rice flour, and it is soft and soft. Together with the carefully prepared soup, it becomes a delicious pasta. It is a thick white noodle (4 mm ~ 6 mm in diameter) made of flour mixed with salt and water. Heat soup in winter and cool it in summer. Cold oolong noodles can be eaten with a thick sauce called "noodle sauce". The most classic Japanese oolong noodle method is inseparable from beef and broth. Noodles are smooth and soft, and sauce soup is rich. So when you go to Japan, you must try a bowl of beef oolong noodles in Kagawa Prefecture. Oolong noodles have zero trans fatty acids and contain a variety of high-quality carbohydrates. You can taste different flavors by mixing different condiments, soups and seasonings. Sometimes Undaria pinnatifida, tempura and shallots are added to the noodles to eat together. In Xian Yi, oolong noodles are a very common food, whether at home or out. Historically, Japan has always lacked wheat cultivation and pasta culture. Today's Japanese pasta culture is influenced by China and the West, and Oolong noodle was produced when Tang Dynasty pasta was introduced to Japan. According to the oral legend in Xiangchuan County, Konghai (a master of spreading Buddhism, 774-835 AD) was brought back from the Tang Dynasty to make noodles, which saved the local poor population. Because there is little rain in Seto Inland Sea, it is difficult to grow rice and teach it to Zanqi people. It is generally believed that this is the prototype of Zanqi Oolong noodles. Originated from the fruits of the Tang Dynasty (that is, cakes from the Tang Dynasty) that once flourished in Nara era-Zuo Jiubei, Bai Jule (Chinese Pinyin) and konton. Sakubei)-a long, thin, crossed fried cake made of flour and rice flour. On the seventh day of the seventh lunar month, it will be eaten at a ceremony to drive away malaria. The system of begging cakes has developed to Su Mian, Wudao Oolong Noodle and Ultimate Oolong Noodle. Hakutaku)- a pastry kneaded with flour and cut into rope or dough. Evolved into the monkey head today. Konton)- Flour filled with meat, or cooked or steamed cakes. Into today's jiaozi or wonton. The name comes from oolong noodles. The pronunciation of Undonn is changed from unn-donn. "Udon" is often written as "ぅどん" in Japanese, but it is often written as two other Chinese characters in famous time-honored brands: (Wen) tun. According to industry regulations, in the current JAS, the cross-sectional diameter of circular surface should be above 1.7mm, the width of corner surface should be above 1.7mm, and the following is "Japanese cold noodles" (width 1.2 ~ 1.7mm). In addition, there are obvious differences between "fine oolong noodles" and "Japanese cold noodles" in the general concept of society. The Origin of Oolong Noodles Folk researchers in Youxi, Fujian spent 25 years trying to solve the mystery of Japanese Oolong Noodles. Our reporter Pan Xiang called oolong noodles, buckwheat noodles and green tea noodles the three major Japanese noodles, and oolong noodles were even called "national noodles" in Japan. If someone said that Oolong noodles originated in China and Youxi, Fujian, how would the Japanese feel? Are Youxi people bragging? Or is it true? "Oolong noodles really originated in Youxi, where we are called Daoxiao Noodles, commonly known as' big noodles'." Fu Shuhua, a folk researcher in Youxi, Fujian, said that he was not a "Smecta" and everything he said was well-founded. In order to explore the relationship between Japanese oolong noodles and Youxi noodles, Fu Shuhua spent 25 years. In Japan, the "Chinese dream" of Youxi noodles sprouting for 25 years is 1988 1 1. In Shinjuku japanese language school, Fu Shuhua, who has just arrived in Japan, is studying here. In a Japanese class, when the teacher introduced the local cultural customs, Fu Shuhua put forward the view that oolong noodles originated from Youxi. "I remember very clearly that the teacher asked us to write. She said that if we were hungry, what would the Japanese eat? Some students said they could eat sushi, while others said they could eat glutinous rice balls. I said that we can eat oolong noodles and told the teacher that my hometown, Youxi, Fujian, China also has oolong noodles. " The next scene is still fresh in Fu Shuhua's memory. "Japanese teachers and classmates from other countries didn't say anything, but China compatriots said with a smile that I was bragging. Where can I find Japanese noodles in China? " This made Fu Shuhua very depressed. "This is obviously the same thing. The Japanese didn't say anything, but China people themselves are always not confident. " After returning to China, Fu Shuhua founded Dongfang Ichiro Food Model Company. The first food model he made was a big bowl of Youxi noodles. "I want China people to understand the overall situation, and don't forget everything about their ancestors after going out." Every important exhibition, Fu Shuhua will take this bowl of models to the exhibition. "As soon as many people see that this thing is very realistic and imaginative, they will come and take pictures with this bowl of noodles. I also took pictures nearby. There have been thousands of them over the years. " In Fu Shuhua's mind, the Japanese can make a bowl of noodles a household name. Why can't such a good traditional skill in China be carried forward? "Now many people in the society are thinking about how to innovate, which is very impetuous. I just want to find those lost traditions and restore their previous glory. " Fu Shuhua said that this is his "Chinese dream." Japanese TV stations specially sent people to Kaiyuan Temple in Fuzhou to "find a face". If in Shinjuku, Japan, Fu Shuhua only vaguely felt that there were many similarities in taste and production technology between Japanese oolong noodles and Youxi noodles, then the arrival of Japanese Kawahara Hiroshi and Imai Keio deepened Fu Shuhua's judgment on this matter. "The two of them are technical consultants hired by Dongfang Ichiro Food Model Company from Japan. Once I took them to visit Youxi, my hometown. At noon, my hometown entertained them with noodles. I didn't say anything, but they exclaimed,' How can you eat oolong noodles in rural China?' "Fu Shuhua invited two technical consultants to observe the whole process of noodle making in detail. Both Japanese said that noodles are almost identical to Japanese oolong noodles." Kawahara Hiroshi told me that the Japanese all know that Kagawa Prefecture is the hometown of Oolong noodles. According to legend, it was brought back to Japan from China by Japanese sea and air masters in the Tang Dynasty, but the source has not been found so far. "This makes the" Youxi Section "complex that has been lingering in Fu Shuhua's mind for more than 20 years surface again. Fu Shuhua, who is predestined friends with Buddhism, is no stranger to hearing the name Konghai, because he knows that there is a bronze statue of Konghai in Kaiyuan Temple in Fuzhou. Japanese monk Konghai was born in 774 AD and died in 835 AD. In 804 AD, he was sent by Japan to study Buddhism in the Tang Dynasty. After he returned to Japan, he brought back a lot of Buddhist classics. Inspired by the spelling principle of Sanskrit letters, he invented the Japanese alphabet Hiragana, created Japanese characters and became the greatest Buddhist master in heian period, Japan. Another thing that Master Kong Hai brought back to Japan was flour. Fu Shuhua and Kawahara Hiroshi came to Kaiyuan Temple in Fuzhou. A mage named Lingyuan told them that Master Kong Hai came to China with the Japanese envoy to Tang Dynasty and met a typhoon in the East China Sea. The ship that Konghai and the special envoy Fujiwara took drifted at sea for 34 days and finally landed in Chian Village, Xiapu County. /kloc-more than 0/30 people were rescued by local villagers. Because all the customs seals were lost, people had to wait in Fuzhou Kaiyuan. "He lived in Kaiyuan Temple for more than two months." Master Lingyuan told Fu Shuhua that Japanese friends often sent delegations to visit Kaiyuan Temple. There was a group of more than 500 people last week. Many Japanese tourists also learned about the life and eating habits of the Tang Dynasty, including noodles. Japanese! Find a face! What the hell is going on here? In order to find out all this, Fu Shuhua decided to go to Kagawa Prefecture in Japan in person. Japanese academic circles have been exploring the mystery of Oolong's life for 30 years. "In Japan, whenever Kagawa Prefecture is mentioned, everyone's first reaction is oolong noodles, just like when Shaxian County is mentioned in China, it is associated with Shaxian snacks. "In July of 20 13, Fu Shuhua flew to the hometown of Oolong noodles and lived there for a month. The administrative division of Japan is one capital, one government, two houses and forty-three counties. "County" corresponds to the domestic administrative level of "province", and Zanqi is the ancient name of Xiangchuan County and a city within its jurisdiction. Visiting Huisheng is the vice president of Zanqi Wulong Noodle Research Association in Xiangchuan County. Since the president, Mr. Makoto, is over 70 years old, most of the affairs of the seminar are handled by a visit from an oolong noodle company. Fu Shuhua went to Xiangchuan to pay a special visit to Huisheng. " He told me that the oolong noodles are definitely from China! But they haven't found the same noodles yet. "An interview with Fu Shuhua said that Nagano Sakaguchi, an assistant professor at Osaka Yiyun University, once took the China route again. He was an air master and landed from Chian Town, Xiapu, Fujian Province, passing through Fuzhou, Hangzhou, Suzhou, Yangzhou, Kaifeng, Luoyang, Xi 'an and Hanguguan. Zanqi Oolong Noodles Research Association has sent people to China several times in the past 30 years to find Oolong Noodles, including a special trip to Fuzhou Kaiyuan. " The Japanese have always believed that the source of oolong noodles is most likely from the north of China. They searched in the north for many years and found cold noodles similar to oolong noodles, but the cold noodles were too thin. The round surface diameter of oolong noodles should be above 1.7 mm, and the angular surface width should be above 1.7 mm, so the cold noodles in China may be' fine oolong noodles' and' Japanese cold noodles'. Fu Shuhua said that he was very excited when he visited Youxi Daoxiao Noodles, because the original name of Oolong Noodles in Japan was "Daoxiao Noodles", and the way of eating soup in winter and cold salad in summer was exactly the same as that of Youxi Daoxiao Noodles, and the appearance was very similar. Fu Shuhua's trip to Japan also made new discoveries. The current abbot of Shan Tong Temple in Xiangchuan County, founded by Master Kong Hai, once wrote that the source of Oolong noodle is likely to appear in the south of China. Oolong noodle, called Oolong noodle in Japanese, may have originated from Youxi Paihan in Wulong River, so why did Youxi spread to Japan? Fu Shuhua made a special trip to visit Zhang Qixing, researcher of Youxi County Archives Bureau. Zhang Lao said that Youxi County was founded in the 29th year of Kaiyuan in Tang Dynasty (AD 74 1) and belongs to Fuzhou. At that time, many people in Youxi cut down trees and released them by the Minjiang River, and fished wood ashore in Fuzhou for trading, which was probably related to the owner of the sea and air. "I've been thinking, why is the island next to the Wulong River in Fuzhou called Youxizhou? Is it named after Youxi people fishing for wood here? In Japanese, oolong noodle just means oolong. Could it have something to do with Wulong River? Could it be that Master Kong Hai ate this kind of noodles on the Wulong River, so he went back to Japan and named it Oolong Noodles? " Fu Shuhua remembers that when she was a child, her family often washed their faces in the river, and then picked them up and ate them with chopped green onion and soy sauce. This eating habit is very suitable for businessmen who cut trees along the river in Tang Dynasty. Zhang Qixing also revealed to Fu Shuhua that the original "Youxi County Records" during the Chongzhen period is now in the Library of Congress of Japan, while China has only one copy, which shows that Youxi and Japan had an unusual origin in that year. "The Japanese official statement is that Oolong noodles have a history of at least 300 years. Could it be that Master Kong Hai spread the concept of Youxi noodles to Japan, and then the Japanese brought back the whole technology during Chongzhen? " Faced with this series of conjectures, Fu Shuhua can only explain it through further investigation and study. "I'm collecting tools for Daoxiao Noodles now. The more I collect, the more I find that they are exactly the same as traditional Japanese oolong noodles. " To Fu Shuhua's relief, more and more cultural celebrities began to pay attention to his research. You Jiarui, Dean of Li Xue College, also wrote an inscription for him: "Japanese oolong noodles originated in Youxi, China." 20 13 On August 25th, Kagawa Zanqi Oolong Noodle Research Association sent him a letter: "The weather was hot a few days ago, so you came to visit Oolong Noodle, and the pictures you provided aroused the great interest of the minister. Please provide us with more information if possible. " The history of gourmet food is generally believed to have spread from China to Japan in the Middle Ages. There is a saying that it was not a quilt cover at first, but a dessert wrapped in honey. "Tun Tun" is a Japanese word, originally written as "Chaos". It first appeared in the book "Two Places in Edo" at the end of Heian, but in the18th century, Yi Shi Zhang zhen of Edo period thought that it should be a jiaozi-like food made of flour at that time, and its volume was six clouds: "Wonton is cloudy, wheat flour is jiaozi, and the stuffing is cooked." What's wrong with the cloud? The words turn round and round for no reason. Because the circle is endless, it is also named after the word chaos. Because it is food, it is changed to the word next to Sanshui. Eating because of hot cooking, talking hot and clouds are also ... the clouds in this world are also cut, not ancient wonton. "The Edo era was separated from the end of heian period in those days, and there was also a barrier of more than 600 years. His inference may be well-founded, or it may just be a family statement. According to Zhang zhen of Yi Shi, village officials are "cutting wheat", that is, "cutting noodles", which originated from "water-induced cakes" in the Southern and Northern Dynasties (or the early Han Dynasty). Stubbornness was probably formed in the16th century at the end of Muromachi era. At the beginning, two basic forms of Japanese noodles were formed together with Suomian (or Su Mian): "stubborn", which is now translated as "Oolong Noodles". It is a thick noodle, usually used as hot soup noodles, unlike Suomian (Su Mian) which is mainly used as cold food. According to the oral legend in Xiangchuan County, the Oolong noodle was returned by Kongkelp, a Buddhist master in Tang Dynasty. Because it seldom rains in Seto Inland Sea, it is difficult to grow rice and pass it on to the people. The popularity of oolong noodles in Japan was probably after the mid-Edo period. There are two reasons: one is the development of urban catering industry, and the other is the popularity of soy sauce. The prosperity of various food stalls in the Edo era greatly promoted the popularization of oolong noodles, which later expanded from cities to rural areas and became one of the daily diets of Japanese people. Oolong noodle soup is only soy sauce soup in China. In fact, there is so-called "juice" in it, which is soup made of seafood, but generally there is no oil and water. Its form is mostly "foxy", that is, a large piece of oily tofu is put on the noodles (the shape and taste are somewhat different from those in China). It is named because its color is like that of a fox. The oily tofu on noodles is also different from that in China. After the tofu is fried, put it in boiling water to boil the oil and gas, then drain it and cook it slowly with sugar, soy sauce and seafood soup, so that there are almost no oil stars on the noodle soup. Other ways of eating are from the staple food alone. When you enter Xia Zhishi, you can make several kinds of Japanese cold noodles by "cutting and cooking with clear water" according to the season. Oolong noodles are the most popular food for diners. Every noodle on the ice of the bamboo box is as crystal clear as Jingdezhen porcelain, and the bones and muscles are just right after eating it. This seemingly simple noodle is actually the result of several complicated and strict technological processes. Made of traditional Japanese sake, soy sauce, Japanese miso and fish skin, it tastes salty and delicious. Diners can also add the spicy taste of mustard according to their personal tastes. This noodle is cool, refreshing and delicious. Fried shrimp, vegetables, tempura and fried chicken are also the best dishes for oolong noodles. Eating together can not only relieve the greasy dishes, but also add delicacy to the cold noodles. The main types are simply used as substitute food for civilian staple food and rice staple food, and as "hot food" during festivals, which are very popular in ancient Japan. In terms of consumption, Qiqi oolong noodles ranked first in Xiangchuan county of Shikoku and second in Gunma county, the origin of oolong noodles. Cooking methods and ingredients strongly reflect regional differences, so there are many kinds. The ultimate oolong-faced horse in Akita, Japan, the oolong-faced horse in Shui Ze, Saitama, Japan, and the chess face in Nagoya, Japan. Today, people eat more at the end of beef hotpot or other hotpot. At that time, the soup in the pot was quite delicious. Add the cooked oolong noodles, boil them, scoop them up and put them in a small bowl, and sprinkle a little chopped green onion (in Japan, it is often chopped green onion). The Oolong noodle restaurant or food stall that first appeared on the streets of the city was not in Edo, but in Osaka, and Shikoku Island (now Kagawa Prefecture) further west is more famous. There is a noodle machine company with a history of 65,438+003, which specializes in making all kinds of oolong noodles (Lamian Noodles, buckwheat noodles and spaghetti). The company name is Qiqi flour machine co., ltd. They have China Branch (Shanghai Fuduowei Trading Co., Ltd.), Wanhua Oolong Noodles, Maruko Oolong Noodles and Seto Oolong Noodles (Quansheng Catering) in Jing 'an District, Shanghai. The preparation method comprises the following ingredients: 400g of noodles (standard flour), 222g of beef (lean meat), 50g of cauliflower, 30g of Chinese cabbage, 70g of vegetable oil as seasoning, 30g of chicken powder 16g, 30g of soy sauce, 5g of cooking wine, starch (corn) 10g, and salt/kloc-0. Add oil 10g, chicken powder 3g, soy sauce 10g, cooking wine 5g, raw flour 10g, mix well and marinate15min; 2. Wash the cauliflower and Chinese flowering cabbage, add 15g salt to the water in the pot, put the cauliflower and Chinese flowering cabbage in blanching water 1 ~ 2 minutes, and drain the water; 3. Heat 60 grams of oil in the pot, pour in the beef slices and stir fry 1 ~ 2 minutes, sprinkle 60 grams of water and stir fry until the blood disappears, pick up the beef slices and put the beef juice in the pot for later use; 4. Pour clear soup and chicken soup into the pot, add 20g soy sauce and 10g chicken powder, stir well, add oolong noodles after boiling, cover the pot and cook for 2 minutes, and turn off the heat; 5. Put the cooked oolong noodles into a bowl, add the rape heart, cauliflower and beef slices, and pour the soup. Usually it is made of low-viscosity powder and medium-viscosity powder with a certain amount of salt. When eating, it is often made of soy sauce. " Oolong noodle is actually the cut surface of China. Its basic method is to stir noodles with salt water to promote the rapid formation of gluten in dough, then roll them into big cakes, then stack them and cut them into noodles with a knife. Later, in the production process, people often add rice flour to the flour, so that the noodles made are between the sliced noodles and rice flour, and the taste is soft, which can be regarded as a delicious pasta with carefully boiled soup. Of course, oolong noodles are basically processed by machines, and sometimes condiments such as vegetable juice are added to the noodles to make various varieties. Oolong noodles are made by mixing the dough with salt water (salt can promote the rapid formation of gluten in dough), rolling it into big pancakes, then folding the pancakes and cutting them into noodles with a knife. Later, in the production process, people often add rice flour to the flour, so that the noodles made are between Daoxiao Noodles and rice flour, and the taste is soft. In terms of consumption, oolong noodles ranked first in Xiangchuan County of Shikoku, and the origin of dried oolong noodles ranked second in Gunma County. Oolong noodle soup in different regions is also obviously different. Generally, black soy sauce with seafood sauce is used in eastern Japan, and light soy sauce with seafood sauce is used in the west. Even the oolong instant noodle seasoning sold in the east and west has such differences. Curry oolong noodles (-カレーぅどん) originated from Indian curry. Through the Japanese mind, it has commercialized the complex ingredients and practices of instant noodles, and our cooking has also become simplified, whether it is a small chef who just entered the kitchen or a man who is not good at cooking, a piece of curry. Even when my appetite is poor, I can't help eating a big bowl of rice when I smell the aroma that stirs up my stomach. Curry oolong noodles can be eaten in some Japanese restaurants. This is a brand-new way of eating. Japanese curry blocks and Japanese smooth oolong noodles actually complement each other. Ingredients: (4 people) cooked oolong noodles, 4 slices of onion (small) 1 slice of Japanese curry 100G of water, 4 measuring cups of pork (shredded pork and chicken can be used instead. ) Add appropriate seasoning to cooked green beans: 2 teaspoons of soy sauce (add or subtract according to your own taste) 1 sea tea. It is refined from kelp, and it is still delicious. ) Water-soluble sliced chestnut powder water and sliced chestnut powder each have 1 tablespoon oil 1 tablespoon. Practice: 1, onion cut into 2-3MM wide, curry pieces chopped, easy to melt. 2. Add oil to the pot, heat it up, and add onion and stir fry. If it's shredded pork, add it and stir fry. 3. Stir-fry the onion until it is soft. After the meat changes color, put it in water. While waiting for the water to boil, take a net spoon and skim off the white foam. 4. Add curry powder, turn down the heat and stir with a spoon. 5. After the curry melts, add kelp tea, soy sauce and water-soluble chestnut powder and stir until it boils. 6. Drain the cooked oolong noodles, put them in a bowl, and drizzle with 5 kinds of curry juice and green beans. You can also add some shredded onion if you like. Intimate reminder: Step 3, please don't neglect to skim the foam, because if it is raw meat, foam is blood foam, which is not good for your health and tastes bad. Beef oolong noodles, buckwheat noodles and green tea noodles are the three most representative noodles in Japan. In Japan, oolong noodles are a must-have item at home and an indispensable protagonist in Japanese restaurants. The most classic Japanese oolong noodle method is inseparable from beef and broth, but it is very common. We have seen many places before, and the difference in taste lies in oolong noodles. So when you go to Japan, you must try a bowl of beef oolong noodles in Jinchuan County. There's no harm in not going. I went to the supermarket and bought oolong noodles made in Jinchuan. I can cook the same delicious noodles at home. Ingredients: 200 grams of oolong noodles, 50 grams of beef slices, 2 rape hearts, mushrooms 1 piece. Seasoning: 20g of Japanese soy sauce, 20ml of Japanese soy sauce, cuttlefish 1g, 5ml of sake, linwei 10ml, 20ml of stock. Practice: 1. Add stock, Japanese miso, Japanese soy sauce, cuttlefish essence, sake and Lin Wei to the pot, cook for about 5 minutes on low heat, then add oolong noodles, and put them in a bowl after 3 minutes. Japanese oolong beef noodles. 1. Cook the rape heart and mushrooms and put them in noodles. 3. Sprinkle a little soy sauce on the fat beef slices, fry for about 10 second, and put them in a bowl. Features: the noodles are smooth and soft, and the sauce soup is rich. Intimate reminder: Lin Wei is Japanese cooking wine, which is sold in online stores, but it doesn't have to be perfect. If you can't buy it, you can use rice wine or cooking wine instead. Japanese miso is salty, so don't put too much. Pay attention to small fire when cooking miso soup, otherwise it will easily paste the bottom. Fat beef slices should be put in the freezer, and fried without thawing, otherwise they will be easily scattered and not shaped. Oolong noodles are coarse noodles made of wheat flour, which can be used as noodle soup or fried noodles. In addition, because it won't be soft and rotten when boiled in water, it tastes excellent and can also be used as hot pot noodles. Sauté ed black pepper beef tenderloin with oolong noodles Ingredients: tender beef, oolong noodles, vegetables and onions. Seasoning: black pepper juice, cooking oil, soy sauce, chicken essence. Practice: 1. Boil boiling water in a cauldron, add vegetables and cook, and take them out for later use; 3. Put the oolong noodles into a raw water pot, boil them, then pick them up and drain them for later use; 3. Shred beef, knead with a little salt, yellow wine, starch and water, and let stand for 15 minutes; 4. Heat a little oil in the pot, add shredded beef and stir-fry until it is broken; 5. Add the right amount of black pepper juice and stir fry for a while. 6. Add a proper amount of oil to the original pot and saute the chives; (7) Stir-fry oolong noodles, add light soy sauce and stir-fry until the color is even; ⒏ Add a little chicken essence, season with salt and stir fry; (9) Add the fried shredded pork and vegetables, stir well and serve. Delicious ingredients: 2 packets of oolong noodles weigh about 500g, chicken 250g, 6 mushrooms, silver buds 1 80g, eggs1each, and a little leek. Ingredients: bacon: ginger juice 1/2 teaspoons, soy sauce, oil, salt, sugar, raw flour 1 teaspoon, and proper amount of liquor. Seasoning: 1 teaspoon minced garlic and ground soy sauce, 1/2 teaspoons salt and 2 teaspoons soy sauce. Methods: 1. Shred chicken, mix well with marinade, stir-fry until fragrant, soak mushrooms and shred, add a little oil, soy sauce, corn flour and sugar and mix well. Beat the eggs evenly into egg liquid, fry them into egg skins, shred them, wash and drain the silver buds. 13. Heat two tablespoons of oil, add garlic and ground soy sauce (that is, some seasonings) and stir-fry, add mushrooms, stir-fry over low heat for a while, change to medium heat, stir-fry oolong noodles and silver buds together, stir-fry the silver buds until they are 70% ripe, then add shredded chicken and shallots and stir-fry for a while. Finally, add shredded eggs, season with salt and soy sauce, and stir well. Note: When the silver buds are ready for use, they should be soaked in clear water for preservation, and drained after being cooked. When frying silver buds, it is not advisable to add salt before they are ripe, otherwise the water will become soft and not refreshing. Ingredients: Oolong noodles (2 packets, 400g), Japanese cucumbers (2), sweet beans (2 pairs), carrots (1/3) and garlic (3 petals). Seasoning: oil (5 tablespoons). Wash cucumber and cut into pieces; Tear off the old tendons of sweet beans, wash them and cut them into cubes; Flatten garlic, peel it and chop it into paste. 2. Heat a wok, add 5 tablespoons of oil, saute garlic, add carrots and sweet beans and stir fry 1 min. 13. Pour cucumber slices into the pot, add 1 tbsp sesame oil, stir-fry with carrots and sweet beans for 30 seconds. 4. Pour in the oolong noodles, sprinkle with 5 tablespoons of water, and stir-fry the ingredients in the pot for 1 min until the oolong noodles and ingredients are evenly mixed. 5. Add 3 tablespoons of soy sauce, 1/5 tablespoons of salt and 1/6 tablespoons of sugar to the pot, stir-fry for a few times, and serve. Korean style fried oolong noodles with Korean flavor elements Raw materials: oolong noodles, mung bean sprouts, leeks, Korean sauerkraut, Korean hot sauce and soy sauce. Practice 1. Boil water in a pot, add noodles, spread them out with chopsticks, and cook for 1 min; 4. Pick up cold water and drain it. 4. Shred large pieces of spicy cabbage. 4. Add a little oil to the pot and stir-fry the mung bean sprouts for half a minute. 5. Pour in the oolong noodles and stir fry for half a minute;