First of all, Guo Qiang noodles:
Main ingredients: noodles (standard flour) (500g) Accessories: pork (lean meat) (250g), soybean sprouts (200g), Chinese cabbage (30g) and dried shrimps (15g) Seasonings: vegetable oil (20g), onion (10g) salt (.
1. Soak dried shrimps in warm water until soft; 2. Wash and drain the soybean sprouts;
3. Wash and cut the Chinese cabbage for later use; 4. Clean and shred lean pork, and marinate with soy sauce, starch and water for 15 minutes; 5. Heat the pot, put the oil, add the shredded pork and stir fry quickly until the meat color is full; 6. Heat oil in a pot, saute shallots and shrimps, and pour in soy sauce; 7. Pour in fresh soup, bean sprouts and Chinese cabbage, and add salt to taste after boiling; 8. Add lean meat, stir-fry evenly and turn off the heat; 9. After the noodles are cooked, put them in a bowl and pour in the soup.
Second, the oil spill surface:
250g flour, rapeseed oil, balsamic vinegar, soy sauce, salt, spicy noodles, vegetables, chopped green onion and soda ash.
1 Mix flour with warm boiled water, pour water for several times, first pull it into flour floc, then rub it into pieces, and then dip it in water to soften it. Every 25kg of flour, 12.5kg of water, 750g of salt and 100g of alkaline flour are repeatedly folded and kneaded. After 10 minute, they are kneaded into large strips in batches, well kneaded, greased, then pounded into small doses of 100g, greased and kneaded into small strips, and covered tightly with a wet cloth for later use. 2. Hand Lamian Noodles (1): Knead the dough (about 5-8 strips), gently stretch it with both hands, then arrange the dough, hold it with both hands and pull it hard, then bounce it on the table, open your arms and pull it again, then hold both ends of the dough with your right hand and lift it, and put your left index finger and middle finger into the fold. (2) Oil-sprinkled noodles (that is, Lamian Noodles with wider strips): roll the small strips flat by hand into wide pieces, press one across the middle of the wide pieces with a small rolling pin, separate your hands to make wide pieces, split them along the middle embossing, cook them in a boiling pot, and take them out in a bowl. (3) Oil splashing: Put a proper amount of dry spicy noodles and chopped green onion on the noodles, and pour the cooked spark oil into a bowl of spicy noodles. When splashing noodles, you can put all kinds of fresh vegetables, such as leeks, Toona sinensis, bean sprouts, vegetables and so on. And those who like to eat Chili can also put some oil and spicy seeds. Rice vinegar, soy sauce, salt and pepper oil are mixed together as seasoning, but the seasoning must be mixed with the cooked noodles before pouring oil, so that the flavor can enter the noodles.
Third, noodles with gravy.
Brine is generally braised pork soup, including mushrooms, fungus and yellow flowers. Thicken with starch, break up with egg blossoms, and some even pour a layer of pepper oil to add flavor. Specific practices
Materials: Pork belly (ultra-thin slice), sliced mushrooms, yuba short film, day lily, sliced auricularia and sliced Tricholoma.
Accessories: eggs, handmade noodles
Seasoning: onion, ginger, garlic, pepper, starch, chicken essence, salt, soy sauce and sesame oil.
Exercise:
1. Mushrooms, yellow flowers, fungus, yuba and Tricholoma are soaked in hot water to make them bloom. After washing, don't pour out the water that allows the mushrooms to grow. After filtration, it is used for brine.
2. Take a soup pot, put pork belly, add onion and ginger, cook and slice, put sliced mushrooms together with yellow flowers, fungus, yuba and Tricholoma into the pot, add cooked broth and mushroom water for 20 minutes, add salt, chicken essence, soy sauce and seasoning, thicken, add broken eggs, take out and pour into the soup pot, and marinate.
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 poured with marinade, marinade can be appropriately thick, easy to hang on the surface, and taste good.
Fourth, the knife dials the face
1000g refined powder and 500g water.
Pour the noodles into a basin, mix them with water (water temperature: warm in winter and cool in summer), beat up the ears, knead them evenly and smoothly, roll them into strips with a thickness of 4 mm and a width of 23 ~ 26 cm, then sprinkle them on them (it is best to use starch as a noodle flap), fold them into six layers, and put them on a special smooth wooden board (commonly known as a dial) with a special purpose.
Noodles are triangular and smooth to eat. When you eat it, you can mix it with all kinds of meat stuffing or gravy, and you can also eat noodle soup.
Five, clear soup noodles
Ingredients: egg noodles 100g, eggs 1 piece, 3 garlic sprouts or onions, refined salt, monosodium glutamate, fragrant soup and peanut oil.
prepare
(1) Knock the eggs into a bowl and beat them evenly with chopsticks. Set the wok on fire, add peanut oil and heat it, pour in egg liquid and spread it into egg skin, take it out and cut it into filaments. Wash garlic sprouts or shallots and cut into 3 cm long sections. (2) Add water to the pot to boil, then boil the egg noodles, take them out and put them in a bowl, and sprinkle with shredded eggs, garlic sprouts or shallots. (3) Pour the stock into a wok to boil, skim off the floating foam, season with refined salt and monosodium glutamate, and then pour some sesame oil on the noodles.
* The most important thing to make clear soup noodles is to ensure the fragrance of scallion oil. Clear soup and white noodles seem tasteless, but the essence is onion oil, so if you want to make a bowl of clear soup and white noodles, the production of onion oil can't be sloppy!
Sixth, pick the tip
Put the flour into a basin, add a little salt, add water several times, and stir clockwise with chopsticks to gradually form flour wadding.
After stirring, knead into dough, cover with plastic wrap and stew for 30-60 minutes.
The baked dough is smooth and elastic, and can be picked up with chopsticks. It is advisable not to stick your hands. Next, prepare to pick boards and chopsticks.
Heat a proper amount of water in the pot, put some dough on the pick board, and spread the flat front end of the dough with chopsticks.
When the water is boiling, quickly pick the dough into the pot with chopsticks and boil it over high fire.
You can store water in the middle and take it out when the noodles are cooked. In fact, this, I think, is the same as the way shrimp slides under hot pot noodles.
Seven, mixed soup
Ingredients: flour, tomatoes, green onions, fungus, diced ham, coriander, oil, salt and chicken essence.
Exercise:
1, a tomato, washed and sliced.
2. Slice the green onions. After the oil is hot, put the green onions into the pot and stir fry.
3. Stir-fry the tomatoes in the pot, add a little soy sauce (spicy taste is better) and stir well.
4. Add the right amount of water to the pot.
5. Stir the eggs evenly (one egg).
6. After the soup in the pot is boiled, slowly pour the evenly stirred eggs into the pot while stirring the soup, so that the eggs will be more uniform.
7. While waiting for the soup to boil, we can get pimples.
8. Put the flour in a big plate.
9. Turn on the tap, the water flow should be small, and keep stirring with chopsticks.
10, keep stirring, preferably shaking the plate, until all the flour becomes pimples.
1 1. While stirring the acne, the soup in the pot is also boiled. While stirring, put the stirred pimple into the pot, and then continue to stir the pimple. (the smaller the acne, the better, and it is easier to taste. )
12. Stir all the flour in the plate and put it in the pot. Add other ingredients and cook for a while, that is, it is cooked. Add a little salt, chicken essence and coriander and serve.
When eating, customers can pour some old vinegar themselves, which will taste better.
Eight, wipe the tip of the nose
Ingredients: Tofu, sauerkraut, sorghum powder, white flour, mung bean powder, warm water, salad oil 7, chopped green onion, garlic slices, refined salt, soy sauce, chicken essence, pepper, sesame oil and broth.
Methods: 1. Put the three kinds of flour into the basin at the same time, stir well, add warm water and knead into dough, knead well and smooth slightly. 2. Put the washboard on the edge of the boiling water pot, hold the bedstead with your left hand, put a large piece of dough on the washboard with your right hand, wipe the noodles into the pot, cook them, and take out the soup to eat. 3. Cut the tofu into diced cherries, put it in boiling water, remove the beany smell, take it out, and drain the water for later use. 4. Put the oil into the ladle, stir-fry the chopped green onion, garlic slices and tofu, then stir-fry the sauerkraut (add a little juice soup), and then add a proper amount of refined salt and a little soy sauce, pepper and broth. When the dish is hot, put it in a large bowl and pour a little sesame oil.