Comprehensive recipe for braised noodles

my country has a long history of pasta and has many types. There are dozens of familiar noodles for daily consumption. Below, the editor has compiled a list of recipes for braised noodles. Let’s learn a few different flavors of braised noodles and enjoy different delicious noodles!

1. Jinwei Braised Noodles

Ingredients:

2 pieces of dried fragrant seeds, 20 grams of fungus, 5 mushrooms, 5 pieces of gluten, fresh shrimps, if Use larger dried shrimps for a stronger flavor, 50 grams of lean meat, 3-4 eggs, 2 star anise, a little starch and cornstarch, salt, sugar, cooking wine, and soy sauce.

Method:

1. Soak the mushrooms and fungus in boiling water. Use salt, cooking wine, soy sauce, and starch to marinate the meat slices for 20 minutes;

2. Add star anise to hot oil, fry the meat, and set aside. Fry 1-2 eggs and dried shrimps, set aside for later use;

3. Heat oil and simmer the pan with green onion and ginger. Stir-fry the dried fungus, fungus, mushrooms, (day lily, if you like it, I don't) add soy sauce, sugar and salt. Then add boiling water and cook. After the pot boils, add the scrambled eggs;

4. When the pot is cooked and fragrant, add the meat and shrimp;

5. After the pot boils again , add the starch water, little by little, slowly reduce the juice and make the soup thicker;

6. After boiling the pot, pour two eggs on top, add sesame oil and it's done.

7. One more thing to remember is to add a little Tianjin unique old vinegar, then it will be called authentic

2. Braised noodles with shredded chicken

1. After fermenting the shiitake mushrooms, goldenrod, fungus, and hazelnut mushrooms in boiling water, drain the water and cut them into suitable lengths. But don’t forget to save the soup used to make them.

2. Cook two chicken legs and tear them into shreds by hand. Don't cut it with a knife~~

3. After the oil is hot, add the green onions, add the shredded chicken and stir-fry for one minute. Add the mushrooms, yellow flowers, fungus, and hazelnut mushrooms, and stir-fry for another 2 minutes. The soup in which these things are soaked is added to the pot first. If it is not enough, add more water to cover these things.

4. Add dark soy sauce, salt, a little sugar (must not be too much), and salt.

5. When these things are estimated to be cooked, pour the water starch in one direction (it takes about a bowl). After marinating, throw in the 2 beaten eggs. Turn off the heat after half a minute. Lift away from the stove.

6. Use a small container (a frying spoon will do), pour some cooking oil, put the Sichuan peppercorns in, put it on the fire and heat it. When the oil is hot and the Sichuan peppercorns smell comes out, turn off the heat. , just pour it evenly onto the prepared marinade immediately, but remember to pick out the peppercorns before eating.

How to make braised noodles

3. Beat braised noodles with eggs

1. Put 3 eggs in a container and mix well. Cut tomatoes into cubes.

2. Put a little oil in the pot. When the oil is hot, add the eggs and stir-fry. (Bright yellow is sufficient)

3. Add tomatoes, stir-fry for a few times, then add water (two bowls)

4. Add salt and MSG after ten minutes.

5. Get out of the pot after settling the debt. (Starch and water)

6. 1 pound of dried noodles (hand-rolled noodles), rinse with cold water after cooking.

7. Put the noodles in a bowl and pour tomato and egg marinade on top.

Complete recipe of braised noodles

4. Shandong braised noodles

Ingredients: 2 slices of fungus, 75 grams of lean meat, 1 cabbage, 1 egg Each, a small amount of noodles, a little chopped green onion.

Seasoning: 1 teaspoon of cooking wine, half a tablespoon of soy sauce, half a teaspoon of starch, 1 tablespoon of soy sauce, 1 teaspoon of sugar, a little pepper, an appropriate amount of stock, and a little wet starch.

Preparation: Shred the fungus and lean meat, mix the shredded meat with 1 teaspoon of cooking wine, half a tablespoon of soy sauce, and half a teaspoon of starch and lightly marinate. Wash the cabbage, cut into small pieces, beat the eggs and set aside. Boil the water and cook the noodles. When the noodles are cooked, take them out and put them in a bowl. Stir-fry the shredded pork with two tablespoons of oil. When the shredded meat turns white, add shredded fungus and stir-fry. Then add 1 tablespoon of soy sauce, 1 teaspoon of sugar, a little pepper, and an appropriate amount of stock. After boiling, thicken with a little wet starch and let the soup simmer. When it becomes sticky, pour in egg juice, add cabbage and bring to a boil, pour into a noodle bowl, and sprinkle with chopped green onion. Serve.

Key points: thicken the gravy first and then pour the egg liquid, so that the floating egg blossoms can form into flakes and the eggs will be relatively tender. Since the soup is thick, be sure to cook the noodles before pouring the soup over them and eat them as soon as possible to prevent the noodles from swelling and absorbing the soup.

5. Seafood Braised Noodles

Ingredients: One dried cuttlefish, a pinch of shrimp skin, a small handful of dried fungus, oyster mushroom, and one tomato.

Seasoning: two cloves of garlic, ginger, fresh garlic, salt, dark soy sauce, cornstarch.

Method:

1. Soak the cuttlefish for one night and keep the soaking water.

2. Cut cuttlefish into strips, slice tomatoes, and tear oyster mushrooms into small pieces.

3. Soak the dried fungus in advance.

4. Chop garlic and ginger.

5. Put oil in the pot, add minced ginger and garlic, sauté until fragrant, add cuttlefish strips, dried shrimps, fungus, and oyster mushrooms and stir-fry. Pour the original juice for soaking the cuttlefish into the pot, add the tomatoes, season with fresh soy sauce, soy sauce, salt and a little sugar, simmer over low heat until the flavor is absorbed, then pour in cornstarch juice to thicken, add tail oil to thicken and remove from the pot.

6. Put the noodles in a bowl, add marinade and eat.

6. Braised noodles with diced winter bamboo shoots and chicken

Ingredients: 200 grams of chicken breast, 100 grams of winter bamboo shoots, 100 grams of celery, two cloves of garlic, a spoonful of light soy sauce, a spoonful of oyster sauce, One spoonful of cooking wine, one spoonful of cornstarch, appropriate amount of sugar, and appropriate amount of salt.

Method:

1. Cut the winter bamboo shoots into cubes, boil water, add diced winter bamboo shoots and half a spoonful of sugar after the water boils, blanch for 10-15 minutes, take out and soak in cold water for a while , remove, drain and set aside;

2. Cut the chicken breast into cubes, marinate with a spoonful of cooking wine and a spoonful of starch for ten minutes;

3. Remove the leaves from the celery and wash Clean, cut into sections of about 1 cm, and slice the garlic;

4. Add oil to the wok, heat until 30% hot, add the garlic slices and sauté until fragrant, add the chicken breast and fry until it changes color;

5. Stir-fry the diced winter bamboo shoots for a while, add light soy sauce, oyster sauce and a little sugar and stir-fry until color changes, add water until it is even with the ingredients, turn to medium heat and simmer for about 5-10 minutes;

6 .When the soup becomes thicker, add celery, stir-fry quickly and turn off the heat.

7. Three fresh braised noodles

Ingredients: noodles (hand-made noodles are best, any thickness is acceptable), tomatoes, potatoes, mushrooms, dried shrimps, coriander, peanut oil, Sesame oil, minced ginger, pepper, chicken essence, corn starch

Method:

1. Wash the tomatoes, potatoes and mushrooms and cut them into small cubes;

2. Soak the sea rice in warm water until soft. If it is sea rice, cut it into small cubes. Be careful not to pour out the sea rice water;

3. Put the sea rice in a pot, heat it and add an appropriate amount of peanut oil. First add potatoes, mushrooms, and dried shrimps and stir-fry, then add tomatoes and stir-fry, and finally add an appropriate amount of water and the water for soaking the dried shrimps, or only the water for soaking the dried shrimps;

4. Open the pot Add appropriate amount of salt, chicken essence, pepper, thicken the soup, then beat in the eggs, sprinkle with minced coriander, and drizzle with sesame oil.

8. Stewed Noodles with Tomato and Onion

Ingredients

Appropriate amount of noodles, 2 eggs, half an onion, one green pepper, one tomato, 2 grams of sugar, A little chicken essence, 1.5 grams of pepper, appropriate amount of sesame oil, and appropriate amount of salt.

Method

1. Wash and dice tomatoes, onions, and green peppers, and chop onions, ginger, and garlic.

2. Beat the eggs, add a little salt, stir-fry until cooked and set aside.

3. Add a little oil to the pot and sauté the onion, ginger and garlic until fragrant, add the onion and stir-fry until fragrant.

4. Add the tomatoes and stir-fry for a while, then add salt and sugar.

5. Add a little pepper to taste.

6. Pour in the eggs and green pepper and stir-fry evenly. Add chicken essence and pour in sesame oil and turn off the heat.

7. Boil the water in the soup pot, add the noodles and cook.

8. Cool the noodles, put them into a bowl and add tomato marinade.

9. Braised matsutake noodles

Ingredients

360g fresh egg noodles, 350g matsutake, 80g water-cooked daylily, 150g water-cooked fungus grams, 150 grams of pork belly, 20 grams of green onions, 15 grams of ginger slices, 1 star anise, 2 grams of pepper, 1 bay leaf, 5 grams of salt, 3 grams of chicken powder, 20 grams of soy sauce, 5 grams of dark soy sauce, and a little pepper , 15 grams of rice wine, appropriate amount of water starch, appropriate amount of cooking oil.

Method

1. Pour water into the soup pot, add green onion slices, ginger slices, star anise and bay leaves, then add the washed pork belly and bring to a boil. Boil the water for 15 minutes. .

2. Slice the matsutake mushrooms and set aside. Cut the water-cured yellow flowers into sections and set aside. Cut the water-cured fungus into small pieces and set aside.

3. Boil the meat for 15 minutes, take it out and let it cool, remove the seasoning from the soup pot, and keep the original soup for later use.

4. Let the pork belly cool and then cut into thin slices.

5. Pour soy sauce, dark soy sauce, and pepper into the original soup, then add yellow flowers, fungus, meat slices and matsutake mushrooms. Bring the soup to a boil and cook for 5 minutes.

6. Then season with salt and chicken powder, and finally thicken the gravy with water starch. Turn off the heat after the gravy has gelatinized.

7. Fry the Sichuan peppercorn oil with a hand spoon, fry the Sichuan peppercorns until fragrant, remove them, and then pour the hot oil on the marinade.

8. After pouring the hot oil, pour the brine into the sea bowl and set aside.

9. Put the fresh egg noodles into a pot of boiling water and cook.

10. Boil the noodles, pour them into a bowl and pour the matsutake marinade over them before eating.

Complete recipe of braised noodles

10. Shanxi braised noodles

Ingredients:

Three bowls of flour, one small potato, A small handful of fungus, a small handful of dried day lily, two pieces of dried tofu, a small handful of enoki mushrooms, two shiitake mushrooms, a small handful of kelp, green onions, one egg, appropriate amount of ginger, appropriate amount of garlic, two spoons of salt, and one oyster sauce spoon, one spoon of light soy sauce, one tablespoon of dark soy sauce, one spoon of chicken essence, one small spoon of sesame oil, and moderate amount of wet starch.

Method:

1. Add cold water slowly and little by little. Be careful not to use cold water, as this will make you feel strong when you wake up after finishing the noodles.

2. Slowly form a dough. Here I will tell you a Shanxi man’s recipe for making noodles~~Three non-sticks: the noodles do not stick to your hands, do not stick to the pot, and do not take up any space on your hands. This kind of noodles It has the right balance of softness and hardness. This kind of noodles tastes the best.

3. Cover the cooked noodles with a basket cloth, close the lid, and start to rise. It will take about 20 minutes in warm weather.

4. When waking up the noodles, I prepared the required vegetable ingredients, diced mushrooms, kelp segments, day lily segments, dried tofu dices, chopped fungus, enoki mushroom segments, and potato pieces.

5. Chop the onion, ginger and garlic

6. Add a little oil to the pot, stir-fry the onion, ginger and garlic. First add the potatoes and fry until mature.

7. Pour in the rest of the vegetables together, add salt, chicken essence, oil, light soy sauce, dark soy sauce, pepper water, turn on low heat and start simmering.

8. Finally, beat an egg, pour it fully into the stewed dish, beat it into egg droplets, and then thicken it with wet starch, and the dish is ready.

9. Knead the awakened dough back and forth into a smooth dough. Because the awakened dough will be softer, it is easy to knead it smooth.

10. Roll out the dough, roll it up, and roll it out. There is also a formula for this, roll it forward three times, roll it backwards three times, roll it up and roll it back into a thin sheet.

11. Fold it back and forth like this, adding dry flour in the middle so that it won’t stick easily when cut.

12. Cut the noodles and synthesize them in one go so that the noodles are of the same thickness and the noodles are ready.

13. Add some salt to the pot before putting it in, so that the noodles will taste very strong.

14. When the noodles are ready, marinate them and sprinkle with chopped green onion. It’s ready.