Materials:
Pork belly slices
Onion segments (shredded)
Pork bone spicy noodles 1 package (sogoB2, 5 packages)
Red ginger (available in Breeze B2)
Exercise:
1. Put a proper amount of oil in the pan, add pork slices and shallots when the oil is hot, and fry until it is rotten.
Season with peeling
3. At the same time, boil the water, put it into Lamian Noodles after boiling, and then put it into the dolphin bone seasoning bag attached inside.
4. Put the noodle soup in the bowl, and then put the fried pork and onion on it.
5. Add red ginger (red ginger).
Delicious sprinkle: Add some shredded raw shallots, and shallots are more appetizing.
Bean knowledge:
1. If you don't feel full, you can make curry with unfinished soup. Just add curry powder and cook the fried onion and meat. It can be said that the essence of soup head is not wasted at all.
2. Buy red ginger and put it in a sealed box. Excess ginger juice can be put in another sealed box. Cut the fresh ginger into it, and put both of them next time, it will be fresher and more choking. 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.
Bone soup shrimp udon noodles
Ingredients: udon noodles, fresh shrimp, bone soup (simmered for 3 hours), cucumber and shredded carrot.
Practice: First, cook shrimp, cucumber and carrot with bone soup until they are 80% mature, then add udon noodles and cook for another 3 minutes.
/user 1/ 10 17 1/Archives/2004/72 105。 Oolong noodles with Shtmlxo sauce (illustrated, this is the first time I heard of it, and I have an appetite when I look at it).
Lamian Noodles Big Kit (the precious formula of Hyatt Hotel)
Soup:
Materials:
Water 24 liters
Onion 2 kg
300 grams of carrots
200 grams of onion
Garlic100g
Jiang 100gm
30 grams of black pepper powder
Star anise 10gm
50 grams of dried fish
Chai Yu 1 Bao
Xiqin 100gm
Pig bone 3 kg
Chicken bone 2 kg
50 grams of dried fish
2 fresh apples
30 grams of dried kelp
Exercise:
1. Chicken bones and pig bones are boiled in hot water once, and then washed with clear water.
2. Boil the washed chicken bones, pig bones and all the materials for broth in 24 liters of water, and then simmer for 3-5 hours.
3. Calculate all the materials and filter out the residue.
Cold noodle sauce
Materials:
Chai fish soup 2.5 liters
Wanzi soy sauce 500 ml
Lin Wei 500 ml
Exercise:
1. After the chaiyu soup is cooled,
2. Add essence and soy sauce directly in proportion and mix well.
Curry soup
Materials:
Chai fish soup 7lt
Curry sauce 1 set meal
Wanzi soy sauce 350ml
Lin Wei 350 ml
Exercise:
1. Add curry sauce to Chai Fish Soup.
2. Stir slowly with low fire to dissolve curry sauce.
3. After the curry sauce is dissolved, add soy sauce and Lin Wei and stir well.
Ganden
Materials:
Strong 10lt
Water 15lt
4 kg of sugar
50 grams of salt
Exercise:
1. Put all the ingredients into the pot.
2. Dissolve sugar and salt with low fire.
3. Turn off the fire after boiling.
Malic acid juice (cold China)
Materials:
Ganqiang 3lt
Sesame oil 200ml.
White sesame 50 grams
Wanzi soy sauce 100ml
Exercise:
Add sesame oil, white sesame seeds and soy sauce into the cooled vinegar and stir well.
Ps, it would be better if you add a little yellow mustard.
Salted Lamian Noodles decoction
Materials:
Tang 8lt
Salt120g
50 grams of garlic
50 grams of ginger
50 grams of onion
Sesame oil 70 ml
Cut 50 grams of sesame.
Chai Yu 1 Bao
Exercise:
1. Add the stock to the firewood and boil.
2. take out the firewood at once
3. Put other materials into the broth and boil it again, then turn off the fire immediately.
Miso spicy noodle soup
Materials:
Tang 9lt
He Jia Wei Xuan 500gm.
Sub-miso100g
50 grams of butter
50 grams of ginger
50 grams of onion
Sugar100g
50 grams of garlic
Shichimi 1- small spoon
Black pepper 1- tablespoon
Sesame oil 50 ml
Japanese Chili sauce 100cc
Wanzi soy sauce 100cc
Lin Wei 100cc
Exercise:
1. First, the miso sauce is dissolved in the broth.
2. Put all other ingredients into the broth and bring to a boil.
Sula noodles
Material: ginger slices ... several pieces.
Mushrooms ... five or six.
Big tomato (red) ... one (about 200 grams)
Spicy noodles ... two people.
Qingjiang cuisine ... moderate.
A tablespoon of oil .......... (frying spatula)
Water .......... Liangwan Palace
Soy sauce ... three tablespoons (spoon for noodles)
Black vinegar ... half a tablespoon.
Salt ... three teaspoons (teaspoons for measuring salt)
Practice: 1. Wash mushrooms with water ~ put oil in the pot ... turn on medium heat ... when the oil is hot, stir-fry ginger and mushrooms together.
2. When the fragrance appears, add the tomatoes cut into small pieces and fry until soft. ...
3. add water ... until it boils ... add soy sauce and vinegar.
4. put Qingjiang cuisine in the soup ~ turn off the heat when it is cooked.
5. Boil the spicy noodles in another pot and throw them into the soup ~
6. Season with salt ~ ~
Attachment: If you like light taste, you can fry ginger, and then add water, Chinese cabbage and tomatoes directly to make soup! ! The soup will be very sweet ~ ~