Seasoning: salt, carved wine and spicy soy sauce prepared in advance: 1. Shred chicken breast, add a little salt and carved wine, grab well and marinate for a while. 2. Shred cabbage and carrots. Production process: 1. Cook udon noodles in boiling water (please refer to the instructions on the package for specific time). 2. After cooking, remove and drain the water (it can also be drained after cold water, which is smoother). 3. Heat a little oil in the pot, add shredded chicken and stir-fry until it changes color, and then go out of the pot. 4. Heat a little oil in the pot, add carrots and stir fry for a while. 5. Add cabbage and stir-fry until soft.
6. Add udon noodles and shredded chicken and turn well. 7. Add the right amount of salt. 8. Pour in the right amount of spicy soy sauce and mix well. Wordy:
Although it is called fried noodles, in fact, the noodles are cooked and then fried into flavor, which does not take long to fry and tastes even.
All kinds of vegetarian dishes you like can be put in, as you like.
If you like spicy soy sauce very much, you might as well pour a little more after loading it to make it more delicious. Fried noodles with tomatoes and eggs (fried udon noodles with tomatoes and eggs) Ingredients: two tomatoes, three eggs, udon noodles for one person, salt.
Steps:
1. When the oil is hot, pour the beaten eggs into the pot and fry until cooked. 2. Then add the diced tomatoes and add salt. 3. Stir fry and add udon noodles. 4. Add half a bowl of water, cover the pot and simmer for 2 minutes. Beef udon noodles Udon noodles, buckwheat noodles and green tea noodles are the three most representative noodles in Japan. In Japan, udon noodles are a must-have item at home and an indispensable protagonist in Japanese restaurants. The most classic Japanese udon noodle method is inseparable from beef and broth, but it is very common. We have seen many places, and the difference in taste lies in udon noodles. So when you go to Japan, you must try a bowl of beef udon noodles in Jinchuan County. There's no harm in not going. I went to the supermarket and bought udon noodles made in Jinchuan. I can cook the same delicious noodles at home.
Raw materials:
200 grams of udon noodles, 50 grams of fat beef slices, 2 rapeseed hearts, and mushrooms 1. Seasoning: 20g of Japanese soy sauce, 20ml of Japanese soy sauce, cuttlefish 1g, 5ml of sake, linwei 10ml, 20ml of stock.
Exercise:
1. Add stock, Japanese miso, Japanese soy sauce, cuttlefish essence, sake and Lin Wei to the pot, cook for about 5 minutes, then add udon noodles, and put them in a bowl after 3 minutes.
2. Cook the cabbage and mushrooms and put them in the noodles.
3. Sprinkle a little soy sauce on the fat beef slices, fry for about 10 second, and put them in a bowl.
Flavor characteristics:
Noodles are smooth and soft, and sauce soup is rich.
Chef's tip: Lin Wei is a Japanese monosodium glutamate, which is available in supermarkets, but it doesn't have to be perfect. If you can't buy it, you can use monosodium glutamate or chicken essence 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 refrigerator, and fried if they are not thawed, otherwise they will be easily scattered and not shaped. Oolong noodle is a coarse noodle made of wheat flour, which can be used as noodle soup or fried noodles. In addition, because oolong noodles will not be soft and rotten when cooked in water, it tastes good and can also be used as hot pot noodles.