Seasoning: miso salt, Japanese fish monosodium glutamate sesame oil. Practice: 1. Put clean water in the pot. After the water is boiled, add the sliced mushrooms, fungus and processed shrimp.
2. A tablespoon of miso is melted with a little water. Add a teaspoon of Japanese fish monosodium glutamate, add salt according to taste, stir well and turn off the heat.
3. Cook udon noodles in boiling water for about one minute, turn off the fire, drain the water, put it in a bowl, pour the prepared soup into the noodle bowl, and sprinkle with chopped green onion and sesame oil.
Udon noodle ingredients: Udon noodle, shredded seaweed, chopped green onion, cold fish soup, mustard sauce 1. After the soup pot is boiled, put down the udon noodles, add water for the second time after cooking, rinse and cool with cold water immediately after taking it out (ice cubes can be added to the water), drain it, put it on the bamboo curtain, and sprinkle a little seaweed silk; 2. Dilute Chai Gaoyu soup twice with water, put it in a small bowl, and mix the cold noodles with a handful of finely chopped green onion and mustard sauce. Oolong noodle recipe Ingredients: Oolong noodle (250g) Accessories: green pepper (10g), red pepper (20g), onion (20g), leek (40g), ham sausage (20g), auricularia auricula (10g) Seasoning: oyster sauce. 2. Put the auxiliary chess for later use, add a little oil to the pot and heat it, add green pepper, red pepper, onion, fungus and ham sausage to stir fry, and add oyster sauce, soy sauce, monosodium glutamate, pepper and leek to stir fry in the pot. Note: Don't add too much soy sauce. If you add too much soy sauce, the color will turn black and the taste will be too strong. Oolong noodle recipe materials: Oolong noodle, leek, mushroom, carrot, Japanese pork bone soup (brewed), salt, vegetable oil and sesame oil. Practice: Wash and peel carrots and cut them into filaments for later use. Wash and shred mushrooms for later use. Add appropriate amount of pork bone soup and water to boil, and then add delicious udon noodles. Ingredients: a bag of shrimp, fresh squid, cod, soy sauce, chicken powder, leek root, raw powder, egg white, oyster sauce, garlic hot sauce. Practice: 1. Open the udon noodles bought in the supermarket and soak them in boiling water for 3 minutes to make them disperse. Wash leeks and cut them into inches. 2. Wash shrimp, cod and fresh squid separately. Fresh squid is replaced by wheat spike flower knife; Cod is cut into rectangular thick slices slightly larger than dominoes; Wash the shrimps and use kitchen paper towels or clean towels to absorb water. 3. Stir the cod fillets with salt, chicken powder, a little cornmeal and egg white, and marinate for 5 minutes; Shrimp skin is also marinated with salt, chicken powder and raw powder. When marinating shrimp, first add salt and chicken powder, stir well and then put the powder. Because when salt is combined with shrimp, shrimp will definitely release some water. 4. Heat the wok and pour in salad oil (as much oil as possible). When the oil temperature is 50% hot, oil the shrimps, cod and fresh squid separately until they are half cooked. Remember, you must oil them separately. Oily seafood is put on the plate, and the remaining oil is poured into a small bowl, which can be used continuously. 6. Heat the wok and pour the oil. When the oil temperature is 60% hot, pour it into Wudong in the east, stir fry a few times, pour oily seafood into the wok, add a little soy sauce and stir fry quickly. 7. At this time, according to personal taste, put a little salt, a little chicken powder and a little oyster sauce in the pot and stir fry a few times. 8. Before taking out the pot, sprinkle the leek into the pot, stir fry twice, and take out the pot. This seafood noodle can be eaten as a big dinner. Making method of oolong noodle:
1. Blanch udon noodles with boiling water for 3 minutes, and let it cool for later use. Shrimp, squid whiskers and bird shells are used as auxiliary materials with a little water for later use.
2, onion, ginger and garlic saute the accessories in the spicy pot, stir fry over high fire, add udon noodles, continue to stir fry over high fire, add a little salt and chicken essence to taste and serve! Convenient and quick seafood udon noodles are ready! Oolong noodle recipe materials: Oolong noodle 200g, cooked beef 100g, tomato 1, rape 1, chopped green onion, minced ginger and garlic, vinegar 1 spoon, tomato sauce 1 spoon, salt, chicken essence and red oil. Practice: 1, cut beef and tomatoes into pieces. 2. Heat oil in the pot, stir-fry shallots, ginger and garlic, add beef, tomatoes, vinegar and tomato sauce and stir-fry, then add appropriate amount of water and salt, boil the chicken essence and stir well, and the sour soup will be ready. 3. Boil boiling water in another pot (the amount of water can cover the noodles), add udon noodles to cook, and finally add rapeseed to make it slightly hot. Then take out the noodles and rape and put them in a bowl, and pour in the freshly cooked sour soup. (You can also cook noodles directly in sour soup, but cooking them separately will make the soup more refreshing. ).