[1] Ingredients for shrimp, tomato and egg noodles:
1 handful of fresh noodles, 8 prawns, 2 tomatoes, 3 rapeseeds, 1 stupid egg, 100ml oil, A few slices of onion and ginger, 1 tablespoon of light soy sauce, 1 teaspoon of salt, and 1 teaspoon of sesame oil.
Method:
1. Wash, peel and dice the tomatoes and set aside. Separate the shells and meat of the prawns. Use the shells to fry the shrimps in oil first.
2. Add oil to the pot, add shrimp shells, fry slowly over low heat until they turn red and crispy, take out the shrimp shells, and the remaining oil is shrimp oil. (Be careful not to fry the shrimp shells. The fried shrimp shells are mixed with a little salt and are very crispy. They are also a good snack for drinking. The freshly fried shrimp oil is not too red. It will become very red after being left for a day. Use shrimp oil If not, you can store it and use it in cold dishes or stir-fries. It’s very fragrant.)
3. Take 3 tablespoons of shrimp oil, add onions and ginger, stir-fry until fragrant, add diced tomatoes and stir-fry for a while. Turn to medium to low heat and slowly simmer the tomatoes.
4. Add enough water, bring to a boil and add noodles. When cooked, add shrimps. Once the shrimps turn red, add vegetables, add eggs, and add salt. Mix well and serve. Add a little sesame oil before serving.
[2]
Ingredients for tomato and fresh mushroom hand-made noodles:
360g hand-made noodles, 250g tomatoes, 400g coprinus, 100g cabbage, edible 20g oil, 1000ml water, 5g ginger, 30ml light soy sauce, 30ml vinegar, 5g salt, 1g pepper, 10ml chili oil.
Detailed explanation of the hand-rolled dough making process:
1. Put 500g flour into the container
2. Make a nest in the middle of the flour and pour 230ml of water
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3. Mix the flour and water thoroughly until no loose powder can be seen at the bottom of the container
4. Knead the wet flour into dough
5. Pack the dough Put it into a plastic bag, seal it, and let it rest for 30 minutes
6. Take out the dough from the plastic bag and knead it into a smooth dough
7. Press the dough into a thick disc
8. Use a rolling pin to roll the dough into large sheets
9. Fold the dough as shown in the picture
10. Cut the noodles into required width
11. Sprinkle with loose powder and shake the noodles out
12. Noodles that are not to be cooked immediately should be put into a fresh-keeping bag and sealed. If the noodles are not to be eaten immediately, put them in a plastic bag and freeze them in the refrigerator.
How to make hand-made noodles with tomatoes and fresh mushrooms:
1. Wash the tomatoes and comatus comatus, chop the tomatoes and tear the comatus comatus into pieces
2. Fry Heat the pot, add oil, and stir-fry the chopped tomatoes
3. Add water and ginger slices and bring to a boil
4. Put the Coprinus comatus into the pot and add light soy sauce , vinegar and cook until the mushrooms are cooked, finally add salt and pepper and cook for another two minutes and turn off the heat
5. Take another pot, pour in water and bring to a boil, add the hand-rolled noodles, add them when the noodles are cooked Cook the choy sum together for a while, remove the noodles and choy sum and put them into a bowl.
6. Pour the tomato and mushroom soup onto the hand-rolled noodles, add appropriate amount of salt and chili oil to taste.
3 How to make hand-rolled noodles with Coprinus comatus and spinach
Materials:
Hand-rolled noodles, tomatoes, Coprinus comatus, rice wine, seaweed, and spinach.
Method:
1. After the oil is hot in the pot, add minced garlic and stir-fry until fragrant, then add tomatoes and stir-fry until soft
2. Add chicken drumsticks and stir-fry After a while, add water and rice wine and bring to a boil
3. Put the shredded seaweed in, add vinegar, light soy sauce, salt and sesame oil to taste and turn off the heat
4. Place the noodles in the pot and cook , take it out and put it in a bowl, pour the chicken leg mushroom soup, blanch the washed spinach in the noodle soup, sprinkle it on the noodles, and finally pour chili oil, sesame oil, and season with salt.