Gravy is the best. Ah, I'm hungry just thinking about it.

Chop the oil residue, stir-fry the bean paste and add some chopped green onion, not too delicious ~!

Heroes ~ Who knows what handmade noodles go with? 30 minutes is delicious.

The most common tomato and egg gravy is nutritious and suitable for lunch.

How to cook stewed handmade noodles?

Laobeijing road

material

Salt, soy sauce, a few peppers, two aniseed, a section of onion, a small piece of ginger and a little starch.

working methods

1) A small piece of pork belly is cooked with water, salt, onion, ginger, pepper and aniseed until it is 89% mature.

2) At this time, soak the yellow flowers and fungus in warm water and wash them.

3) Take out the cooked meat and slice it for later use, and clean the contents of the cooked broth.

4) Boil the soup over high fire, and put the meat slices, washed yellow flowers and fungus into the pot together. Be sure to use the original soup without adding water. At this time, just put soy sauce and find a salty color.

5) After opening two, fly a machine egg flower, and finally thicken the juice with starch.

6) Cook the noodles, rinse them with cold water, and pour hot salt water on the watered cold noodles to serve.

Moreover, there is not a drop of oil in this noodles, so some people think that it is not good to have no oil, so they just pour a wok at the end, put a little oil in another wok, and then put this pepper oil on the prepared brine, which will look much brighter, but I don't like it, because I think the less oil, the better.

Jinwei Sam sun road

material

Raw materials: pork, shrimp, fungus, mushrooms, gluten, spiced dried bean curd, eggs.

Ingredients: star anise (fennel), onion and ginger.

Seasoning: soy sauce, salt, starch, chicken essence

working methods

1. Soak fungus and dried mushrooms in advance (fungus is best soaked for 48 hours), and don't throw away the water soaked in mushrooms;

2. Black fungus picks small flowers, mushrooms are cut into strips, pork is sliced, and shrimp is sanded; Cut the dried bean curd into wide pieces; Cut the onion with an oblique blade and cut the ginger into large pieces;

3. Cut the oil gluten into small pieces, scald it with hot water, and remove some oil from it;

4. Break the eggs and fry until cooked;

5. Marinate the meat slices with a little cooking wine and soy sauce (soy sauce) for a while;

6. Add a little oil to the pot, add the sliced meat and shrimp and stir-fry until the color changes, then add an octagonal and onion ginger and continue to stir-fry for a while;

7. Add soy sauce and cooking wine, add mushrooms, fungus, dried bean curd and gluten and fry together;

8. Add an appropriate amount of water or broth (the water for soaking mushrooms is precipitated at this time and poured together), and add salt to taste after boiling;

9. thicken with water and starch, add scrambled eggs, and pour some bright oil before cooking;

Authentic Shandong road

Ingredients: Auricularia auricula, day lily, eggs, mushrooms (preferably mushrooms, I don't have them, so I use ordinary white mushrooms instead, which tastes good! ), bacon (if not, you can also use ordinary pork belly instead), chopped green onion, shredded ginger.

Step 1: soak Auricularia auricula and day lily in hot water, then chop Auricularia auricula, cut day lily into sections, slice Lentinus edodes, and dice pork belly for later use;

Step 2: break the eggs, scramble the eggs and set them aside for later use;

Step 3: add diced meat into the wok and stir fry;

Step 4: Add auricularia auricula and daylily, and add mushrooms for about 5 minutes.

Step 5: finally, add the eggs that were fried before, thicken them and take them out of the pot.

Pickled tomatoes and eggs

material

3 eggs, 2 tomatoes, 4g dried starch, 5g salt, 3g sugar and onion 1 root.

working methods

1. Peel four red persimmons (it is very easy to scrape the peels with chopsticks and then tear them off), cut them into mahjong-sized pieces, and cut the shallots into sections;

2. After the eggs are broken up, add cooking wine and water to the egg liquid and stir evenly;

3. Add oil to the wok, heat the oil to 60% heat over medium heat, gently pour in the egg mixture and stir with a shovel. After the egg liquid is basically solidified, it is taken out for use;

4. Heat the base oil in the pot. When it is 50% hot, pour in the tomato pieces. After stir-frying for a while, you can see the tomato juice overflowing. At this time, pour in scrambled eggs, stir fry evenly and add a little water 1 min;

5. After the water is boiled, add salt and sugar and cook on low heat until the tomatoes become soft and the soup turns red. At this time, thicken and stir clockwise until the soup thickens, and you can feel the resistance by gently pushing the shovel;

6. finally sprinkle with chopped green onion.

What's delicious about cornmeal?

Before cooking, soak the noodles in warm water to separate the bonded parts, and then put them in a pot to cook. No special feeling, no taste of corn, similar to ordinary flour. Yellow is heavier when it is raw and lighter when it is cooked. Halogen seeds should be diverse so as not to get tired!

First of all, the simplest noodles.

Boil water, more water,

Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives into a bowl.

Then the water boiled and became harder.

Stir in a bowl. If it is alkaline water, add a little good vinegar.

Remember the order, or the taste will be different.

If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now).

Second, tomato and egg soup noodles:

Scramble eggs first, add water, add tomato slices, add salt, add water to open noodles until cooked, and add pepper monosodium glutamate.

Third, fried noodles:

Chinese cabbage, shredded pork, shredded mushrooms.

Below, a little harder.

Take out, rinse with cold water and drain.

Stir-fry shredded pork with high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles a few times, mix well, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula with one hand, and shake the noodles with a pair of chopsticks with the other hand. Try to mix the noodles and seasonings well, so as not to make the Chinese cabbage yellow.

Remarks: 1 Add some vinegar when eating fried noodles.

Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.

Fourth, home-cooked noodles.

First, put shrimp (good quality) in water for a short time, then add oil and noodles. When it's almost cooked, add Chinese cabbage, cook it, add salt, pepper and a little monosodium glutamate.

Five, cold (mixed) surface.

Boil water, more water,

Stainless steel shallow pot, add sesame oil, set aside.

Put Haitian brand soy sauce, pepper, monosodium glutamate and chives into a bowl.

Then the water boiled and became harder.

Put it in a pot with sesame oil, mix well, and blow 1-2 minutes before air conditioning, stirring while blowing, so as to cool it evenly.

Then, put it in a bowl and stir it. If it is alkaline water, add a little good vinegar.

Remember the order, or the taste will be different.

If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now).

Six, tomato and egg noodles with gravy

The method of tomato and egg marinade is very simple: cut the cleaned tomato into pieces, break the eggs and mix well for later use. Heat the oil pan (add more oil), first fry the eggs, take them out after molding, leave the remaining oil in the pan, add chopped green onion and stir fry, add tomatoes and stir fry for a while, add eggs and mix well, add water and cook for a while, and add salt and monosodium glutamate to the pan when the red soup boils and bubbles. Is this how tomatoes scramble eggs? That's great. But adding a little more water and salt is the key to making noodles. )

There seems to be nothing to say about cooking noodles. Noodles or handmade noodles can be cooked. Just remember to put a little salt in the cooking process, take it out and soak it in cold water, and then stir it with the prepared tomato and egg marinade, and you're done.

Seven, the practice of braised noodles

You first heat the oil, add pepper and aniseed and cook, then skim the pepper and aniseed;

Stir-fry a small amount of meat (you can use sliced meat if you like, but you can leave it if you like vegetarian food), onion, ginger, garlic, a small amount of salt and soy sauce, then add washed lentils and cut potatoes (not too thick), and then add a proper amount of salt and soy sauce to stir-fry for a while;

Add one or two tomatoes and stir fry;

Then add water (the amount of water is very important), put the noodles on it after the water boils, cover the pot, and simmer for about 15 minutes (see the water regularly, but don't paste the pot, and add some if the water is not enough);

Turn off the fire when the water is basically gone, and then turn the noodles and vegetables evenly.

share

How to make the brine of handmade noodles delicious?

1, just stir-fry tomatoes with eggs to make halogen. 2. Stir-fry the bile, add some soy sauce and diced eggplant (preferably long eggplant, which is easy to soften) to make the brine. . . . There's a lot to know before asking.

How to make the marinade of handmade noodles?

Making method of brine handmade noodles;

material

Ingredients: mushrooms, fungus, etc.

Prepare dried mushrooms, fungus, dried daylily, cucumber, coriander, raw eggs and raw meat, and launch three kinds of dry goods with clear water.

Slice raw meat ~ ~ ~ pork and beef, see if you like it.

Cut the cucumber into filaments for later use.

1. First, fry the meat slices in oil, add some sugar, soy sauce and aniseed (star anise).

2. After the meat is cooked, add three kinds of dry goods, control the moisture content and stir evenly.

3. Add water, cook the halogen seeds on high fire, and continue to cook on low fire for more than 20 minutes.

4. Add salt and water starch until it smells delicious.

5. Break the eggs and pour them into the pot to form egg blossoms ~ ~ ~

Turning off the fire seems simple, but it is a taste to do it alone. The key is patience, slow down, and don't take it lightly.

Just pour the cooked noodles with halogen seeds. I also poured some Chili sauce made by my aunt on it. It is really delicious.

What's delicious in noodles?

1, Zhajiang Noodles with Beijing flavor Ingredients: pork belly, mushrooms, yellow flowers, auricularia, and Tricholoma. Accessories: eggs, handmade noodles. Seasonings: onion, ginger, garlic, pepper, starch, chicken essence, salt, soy sauce, and sesame oil. Practice: 1, mushrooms, yellow flowers, auricularia, Tricholoma, and Tong2. Take a soup pot, put pork belly and onion ginger, cook and slice, put the sliced shiitake mushrooms together with yellow flowers, auricularia auricula and Tricholoma into the pot, add the cooked broth and water, add shiitake mushrooms for 20 minutes, add salt, chicken essence, soy sauce and seasoning, thicken, then add the broken eggs, take them out and pour them into the soup pot, and the brine is ready; 3. Take a wok, add some sesame oil, salad oil and a few peppers, add minced garlic, and pour the fried incense on the prepared brine. 4. Cooked noodles can be pickled. Features: rice and vegetables, Beijing-style famous food, people's favorite, necessary for the New Year 2, tomato sauce noodles practice:! ) 3 eggs, put them in a container and mix well. Cut the tomatoes into pieces. 2) Put a little oil in the pot. The oil is hot, stir-fry the eggs. (Bright yellow is enough) 3) Add tomatoes, stir fry a few times, add water (two bowls) 4) Add salt and monosodium glutamate after ten minutes. 5) After the hook is owed, go out of the pot. (starch and water) 6) dried noodles (hand dried noodles are the best) 1 kg, cooked and washed with cold water. 7) Put the noodles in a bowl and pour the tomato and egg marinade. Comments: concise and refreshing. Compared with other noodles, Shandong noodles with gravy are not very demanding, but pay attention to the quality of noodles. Noodles must be handmade to be authentic. It can be said that the noodles with gravy in Shandong are mainly handmade noodles! Among them, noodles are full of praise, smooth and delicious. Here are two methods of noodles with gravy in Shandong for your reference. Method 1 Raw materials: 2 pieces of auricularia auricula, 75g of lean meat, Chinese cabbage 1, eggs 1, noodles and a little chopped green onion. Seasoning: 1 teaspoon cooking wine, half teaspoon light soy sauce, half teaspoon starch, 1 teaspoon light soy sauce, 1 teaspoon sugar, a little pepper, soup stock and a little wet starch. Production: shred black fungus and lean meat, add 1 teaspoon cooking wine, half teaspoon soy sauce and half teaspoon starch, marinate slightly, wash Chinese cabbage, cut into small pieces, and beat eggs evenly for later use. Boil water and cook noodles. After the noodles are cooked, take them out and put them in a bowl. Stir-fry shredded pork in two tablespoons of oil. When the shredded pork turns white, add shredded fungus and stir-fry, then add 1 tablespoon soy sauce, 1 teaspoon sugar, a little pepper and a proper amount of stock. After boiling, thicken the soup with a little wet starch, then pour in the egg juice, add the Chinese cabbage, boil and sprinkle with chopped green onion. Essentials: thicken the eggs first and then pour in the egg liquid, so that the floating egg flowers form flakes and the eggs become tender. Because the soup is thick, you must cook the noodles before pouring the soup, and eat it as soon as possible, so as not to soak up the soup when the noodles swell. Method 2 Raw materials: Auricularia auricula, day lily, eggs, mushrooms, bacon or pork belly, chopped green onion and shredded ginger. Production: soak Auricularia auricula and day lily in hot water, then chop Auricularia auricula, cut day lily into sections, slice mushrooms and dice pork belly for later use; Beat the eggs, scramble the eggs and set aside; Stir-fry chopped green onion and shredded ginger, add diced meat and stir-fry; Add Auricularia auricula and day lily, and add mushrooms after about 5 minutes; Finally, add the scrambled eggs before, thicken them and take them out of the pot. Finally, pour the marinade into the cooked noodles and mix well to serve. Attachment: the method of making handmade noodles, of course, must be mixed well first. Basically, the ratio of flour to water is 2: 1. If you add eggs, the water will be relatively less, and the noodles on the handle will be harder and more chewy, and will not become noodle soup after cooking! After the noodles are mixed, spread a rag or cover it to wake for 30 minutes, during which the marinade can be prepared. After waking up, divide the dough into several small portions larger than the palm of your hand, and take one to make a cake; Spread more flour evenly on the bread and fold it up; Cut the folded bread into small strips evenly with a knife; Pull the noodles out and you can cook them!

How to make handmade noodles with meat sauce delicious?

food

condiments

flour

300 grams

Dried yellow sauce

60 grams

pork belly

120g

condiments

salt

Proper amount

Light soy sauce

Proper amount

sugar

Proper amount

water

Proper amount

Chive

Proper amount

step

1. Prepare the materials for fried sauce, chop pork belly with a knife, cut 2-3 shallots into small pieces, and dilute the dried yellow sauce with appropriate amount of water for later use.

2. Hot pot, put a little oil (don't put too much oil, pork belly will give out oil when frying), add pork belly diced, stir-fry over medium heat until crisp and yellow, and let it fully give out oil.

3. Pour in the diluted dried yellow sauce, add a little sugar and mix well with soy sauce.

4. Continue to cook until it thickens gradually, add the shallot foam and mix well.

cook

6. Add a little salt to the flour, add a little water and knead the dough for several times until the dough is hard. The dough should not be too soft. Divide into several groups, roll them into large dough sheets that are neither too thin nor too thick, and spread them evenly.

7. Fold it twice as shown in the figure, and the anti-sticking must be evenly coated!

8. Cut into strips of about 0.5cm, and the width can also be mastered by yourself. Separate them with your hands. You can drain the water after the pot is boiled. Add flour yards, drizzle with fried sauce, and finally come to a bowl of delicious handmade noodles.

skill

This recipe is for two people, but the amount of flour and yellow sauce should be controlled according to eating more and eating less.

Add a little salt to the dough ~ or add an egg ~

The thin side is very important when the noodles are stacked and sliced. Be sure to lay it flat and then fold it, so that it won't stick when cutting.

Noodles can be matched according to your own taste, such as shredded cucumber ~ shredded radish ~ bean sprouts and so on.

How to make the most delicious handmade noodles?

Put the flour into a mixing basin, make a hole in the center of the flour by hand, and introduce the precipitate into half. Mix flour and water thoroughly by hand. At this time, because there is less water and more noodles, there will be a lot of flour that cannot be put into the water. It doesn't matter, there is enough dough to fully blend water with water.

Half the water left. The second time, neutralize the dough in the container with both hands, so that the water can be absorbed by the flour again, and the dough will not change.

Introduce all the water. Stir the dough thoroughly to make it a big dough.

Take a piece of dough, fully knead the dough with your hands on the panel, and hit it five times with a rolling pin. Face down, roll the dough into thin slices with a rolling pin.

When the dough is rolled to a certain extent, roll the rolling pin into the dough, wrap it tightly with the dough and push it out with both hands. Repeat several times, spread it out, sprinkle some flour (with corn flour), roll it in from the other direction with a rolling pin, do the above operation, and so on until the dough is rolled into thin slices.

Cut the rolled dough into thin strips with a knife and cook in a boiling water pot for about 3 minutes. Noodles will be very chewy at this time.

end

Matters needing attention

Don't add water at once, add it several times and knead the dough thoroughly.

In the rolling process, the rolling pin should be curled on both sides and rolled repeatedly.

What's delicious about cooking noodles? How come?

There are egg sauce and meat sauce on the slag river, depending on which sauce you like.

The practice of egg sauce: a well-mixed egg, chopped green onion, Jiang Mo, diced pepper, oil and soy sauce; Heat the wok oil, add the ingredients and stir-fry a few times, then add the sauce and stir-fry for 2-3 minutes, then serve.

The practice of meat sauce: diced meat (beef, etc. ), chopped green onion, Jiang Mo, diced pepper, oil, soy sauce; Heat the wok oil, add the ingredients and stir-fry a few times, then add the sauce and stir-fry for 2-3 minutes, then serve.

Cooking method of noodles: Boil water in a large pot, add dried noodles or handmade noodles, turn off the heat after cooking until the noodles are soft, take them out, rinse them with cold water several times, and let the noodles cool.

Take a bowl of cooked noodles, add fried sauce, then add shredded cucumber and chopped coriander. Ok, a bowl of delicious noodles is ready. Please try it.

Add: the sauce should be sweet noodle sauce (some people like to eat dried yellow sauce), and the sauce should be stir-fried for about 30 minutes. Noodles must be made by hand. Add vinegar and garlic, it's delicious!