material
500g noodles, 3 Chinese cabbage leaves, 2 spinach, 2 eggs, 1 root onion, 3 cloves of garlic, soy sauce, vinegar, pepper, ginger powder, salt and vegetable oil.
working methods
1, shredded Chinese cabbage, sliced spinach and onion, mashed garlic.
2. Bring the water in the pot to a boil.
3. Cook the noodles until they are 80% cooked, take them out and put them in a basin filled with cold water.
4. Take another pot of hot vegetable oil and pour in the beaten egg liquid.
5. Scrambled eggs, stir-fry cabbage, spinach and onions with leftover oil.
6. After the vegetables are cut, add the egg pieces and add pepper powder, ginger powder and salt.
7. Take out the noodles, drain the water and put them on the plate.
8. Stir-fry vegetables and noodles, add minced garlic along the bottom of the pot, add appropriate amount of soy sauce and stir well.
9. Finally, boil the vinegar, turn off the fire, stir well and take out the pot.
10 cut a ham sausage and put it in it when you were leaving the pot that day. It tasted good.
skill
1, the noodles are boiled with water, which is necessary, otherwise the noodles will be sticky, not delicious and not beautiful.
2, many vegetables can be used for cooking, nutritious and delicious.
3, garlic can actually be cut into pieces and fried with vegetables, but in this way, the smell of garlic will be greatly reduced.
4. Soy sauce is used for coloring. Friends who like spicy food can add a spoonful of Chili powder or green pepper.
5, noodles are not easy to digest, generally it is better to eat at noon.
6. After eating noodles, be sure to drink some noodle soup. My grandfather said a long time ago that "the original soup is the original dish", which is not harmful to the stomach.
Practice 2,
material
"noodles 1 person", "appropriate amount of water" and "vegetables 1 person",
working methods
1: Pour a proper amount of water (about 7 minutes full) into the pot, and put the washed vegetables into the pot.
2: After the water is boiled, put the noodles in and stir (about 30 seconds), immediately turn the fire into a stove fire and continue to cook the noodles for about 3 minutes.
3: Dangdang! After 3 minutes, the strips will be cooked!
skill
The reason why the water won't "poof" out is that when the temperature of the water reaches boiling, it will immediately turn into a fire to maintain the temperature in the pot but no longer boil, so that the water won't overheat and let the water "poof" out, and the noodles will still be cooked while the water in the pot is still boiling.
Exercise 3,
material
Noodles 1, tomatoes 1, celery in half bowl, shredded Chinese cabbage 1 bowl, a little salt, pepper, sesame oil, mushrooms 1, ginger slices, soy sauce 1 spoon.
working methods
1, the mushrooms are softened by soaking in water, and the mushrooms are kept in soup! Cut tomatoes with a cross knife, blanch them in cold water, then peel them with cold water, cut Chinese cabbage into pieces, wash and shred them, and cut celery into powder for later use.
2. Prepare one pot to cook noodles and put oil in the other pot. Saute mushrooms and ginger slices until fragrant. Add tomatoes and shredded cabbage and stir-fry until fragrant. After adding a little soy sauce to enhance the fragrance, pour in the water in the noodle soup, cook it to taste, and then boil it for later use!
3. After the noodles are cooked, scoop them up and mix them with some sesame oil. ~ pour all the soup into the noodles and it's done!
Practice 4,
material
Half an egg and tofu, 20g loofah, 5 fresh shrimps, white flour thread 1 bundle, 30g old plum sauce, Chai Yu broth 100c.c, vinegar 15c.c, a little white powder water, a little carrot and a little onion.
working methods
1. Dish decoration: shred a little loofah and use it for carrots and shallots, then blanch the shrimps and refrigerate for later use.
2. Hot noodles: after one end of the noodle line is fixed with a rope, put it in a hot kettle, take it out and drain it for later use.
3. Slicing: After cutting a small piece of egg tofu, put the egg tofu, shredded loofah, noodles and shrimps into the container in turn.
4. Sauce: Chai Yu stock, miso and Lao Mei sauce are boiled thick. After cooling, add vinegar and stir well. After pouring the ingredients, plate them.