I went to get my pass in the morning and bought a noodle at Jianji to go home.
At present, noodles in Guangzhou dare not be bought and eaten indiscriminately. Many of them were fried by foreigners in the ditch. Only this simple note insists on fried noodles, and sometimes it costs more than 300 kilograms a day.
Ingredients: two dried onions, one garlic and a little ginger, cut into pieces for later use; Boneless a chicken leg, shred it, marinate it for later use, and add some shredded ham and chives.
Put oil in a wok, saute shallots and Jiang Mo until dry, saute shredded chicken, add leeks and shredded ham, stir fry, add a little chicken soup and cook until the juice is thick.
Add the soft noodles cooked in advance, stir well, cover and stew for 5 minutes, let the noodles attract the soup, and then season properly, and you're done!
Because the fried noodles are loose, they can absorb the flavor of other ingredients, but at the same time they are tumbling and will not paste, which is very suitable for stewing.
Name of the dish: dry-baked Iraqi noodles
Ingredients: 6 pairs of bread (about 240g), soup 1 cup, 3 strips of chives (cut into small pieces), appropriate amount of sugar and balsamic vinegar, and 4 tablespoons of hot oil.
Method: 1, the bread was boiled with boiling water and drained for later use. 2. Boil the soup, add noodles to dry, and mix in chives. 3. Add hot oil, fry over low heat until golden and crisp, cut into pieces and serve, garnish with coriander. Sugar and balsamic vinegar accompany food.
Note: after the noodles are dried, pile them into round cakes in a wok, and then add hot oil to fry them.
Practice of Tingzhou No.1 Cotton Plant
Flour 1 kg, 5 eggs, 200g clean water, 50g mushrooms, chicken, squid and winter bamboo shoots, 0/50g crude oil/kloc-0, a little pepper, salt and chicken soup. Dissolve the egg shell, add water and flour, rub evenly, block into dough, thin it with a flour stick, and cut into noodles. Fry the noodles in a vegetable oil pan. Stir-fry all kinds of ingredients for later use. Cook fried noodles with chicken soup and salt for six or seven minutes, put them in a soup plate, sprinkle with ingredients and pepper and serve.
Lobster yi noodles
Specific practices:
1。 Kill the lobster and cut it into pieces. (Lobster should be filed in through the small hole in the tail with chopsticks, and the liquid will flow out, and the lobster will die. )
2。 Sprinkle some raw flour on the lobster slices and oil them. When the lobster shell turns red and the meat turns white, you can pick it up and filter it. You don't need much oil. Soaking in oil can keep lobster meat fresh and tender. It doesn't have to be too hot). At this time, the lobster is about 8 ripe.
3。 Boil the noodles in boiling water for 1-2 minutes, remove and drain. Put it on a plate for later use
3。 Saute onions and shallots in oil (if you don't like onions, you don't need them), add water/broth, and add 3-4 slices of cheese. I use a slice of bread and don't know how to distinguish other cheeses. Those who like cheese can add more. Add salt. Stir it and all the cheese will melt.
4。 Add lobster and cook it a little. If you don't like being too juicy, you can add a little thickener. Because of the pasta base, I like more juice, otherwise the pasta will be very dry and not delicious.
5 。 Pour lobster sauce and spaghetti into a plate and serve.
Simple, right? :)