Practice: 1. Pickled mushrooms, fungus, yellow flowers.
2. Pour oil into the pan, stir-fry minced meat, add chopped green onion, mushrooms, black fungus and yellow flowers, stir-fry for a while, then add soy sauce, cooking wine, sugar, salt and chicken essence, and then add appropriate amount of water to boil.
3. Pour in the beaten egg mixture, thicken and sprinkle with chopped green onion and minced garlic.
4. Boil the water, cook the noodles, take them out, put them in a bowl, and then pour the brine on the noodles to eat.
Ingredients (100 bowl): noodles 10 kg, soy sauce 2.5 kg, soft candy 65g, monosodium glutamate 50g, shrimp 5g, cooked lard (or sesame oil) 1 kg, steamed bread/kloc-0.5 kg.
[manufacturing method]:
1. Put the pot in medium fire, add 250g of clear water, put the shrimp in the pot to boil, add white sugar after 3min, pour soy sauce after melting, turn off the fire, let it cool and put it in a container for later use.
2. Boil water in the pot, put as many noodles as customers need (but each pot does not exceed 15 bowls, and each bowl weighs about 130g), and cover it with a small pot cover.
Put an empty bowl on the counter, and pour 25g soy sauce, 10g cooked lard or sesame oil, 0.5g green head and monosodium glutamate into each bowl.
After the noodles are boiled, add some water to make them cook. After boiling, remove the lid, skim off the foam, scoop the noodles into the bowl one by one, and pour in the appropriate amount of noodle soup.
3. How to make steamed bread: Steamed bread is noodles made of various vegetables, which are divided into raw and cooked. Some are mashed garlic, garlic flowers and pickles (spring pickles); Have a plenty of green vegetables, Chuanxiong and green peppers. Wash these vegetables, blanch them in boiling water, and then cut them into shreds or sections.
Ingredients: noodles, pork stuffing, bean sprouts, green onions, Jiang Mo, garlic, peppers, sesame paste, Chinese cabbage, coriander, soy sauce, soy sauce, cooking wine, rice vinegar, soup stock, pepper noodles and lard.
Practice: 1. Pour oil into the pot, add pork stuffing and stir-fry for later use; Blanch the cabbage for later use.
2. Stir-fry shallots, ginger and garlic with lard, stir-fry with peppers, bean sprouts and minced meat, then add cooking wine, soy sauce, rice vinegar and broth, and stir-fry with sesame sauce and pepper noodles when taking out.
3. Boil the water, cook the noodles, take them out, put them in a bowl, then pour the brine on the noodles, add the boiled cabbage and coriander, and serve.
90g of noodles, 50g of pork intestines, 250g of pork belly, 25g of blood curd, 5g of mung bean sprouts15g, and 250g of white iron tofu.
Three-in-one oil, pepper, fermented bean curd, monosodium glutamate, sweet wine, pepper, garlic paste, Jiang Mo, chopped green onion, broth, etc.
1. Cook. Wash pig intestines to remove fishy smell, cook them until they are half cooked, take them out, cut them into pieces, and add spices to cook them together.
2. Pork belly is cooked and cut into small squares. After frying the oil in a pot with salt, pour out the oil and put it in the sweet wine. Boil some vinegar and fry it into a crisp whistle.
3. Cut the tofu into pieces, soak it in salt water, take it out, drain it, and take it out with a fried bubble whistle.
4. Add crispy whistle oil, sausage oil and bayin pepper into the oil pan, stir-fry until fragrant, add Jiang Mo, garlic paste and bean curd, add water to boil, and pour out the red oil for later use.
5. Boil the egg noodles and bean sprouts in a boiling water pot for about 1 min. Put the intestines, crispy whistle and bean curd whistle into a noodle bowl, put Wang Xuepian into a pot with a leaky spoon, put it on noodles, and scoop in broth, red oil, monosodium glutamate and chopped green onion.
Ingredients: cooked beef, Lamian Noodles, beef soup, butter, radish slices, oil pepper, coriander and garlic sprout. mature vinegar
1. Skim off the foam in the cooked beef soup, add radish slices and butter, and boil for later use.
2. Chop the parsley and garlic sprouts, and dice the cooked beef for later use.
3. Knead the flour evenly with alkali, pull it into noodles by hand (if it is difficult, you can also press it with a dough press), and take it out after cooking.
4. Scoop clear soup into the noodles (submerged noodles), grab coriander, minced garlic and minced beef, and pour oil on it, then serve.
(Production method of oil pepper: Mix red pepper powder, white sesame, pepper powder and salt in a porcelain bowl. Heat the clear oil to 70% to 80%, pour it into a porcelain bowl and stir well. The amount of oil must exceed the amount of Chili powder. Pepper is eaten according to personal taste.
5. When using it, pour a little old vinegar to remove fishy smell and neutralize alkali.