noodles with meat and gravy/sauce
noodles with meat and gravy/sauce
Ingredients: noodles, minced meat, yellow flowers, fungus, mushrooms, green onions, eggs, soy sauce, cooking wine, sugar, salt, chicken essence and garlic.
Exercise:
1, mushroom, fungus, yellow flower.
2. Pour oil into the pot, add minced meat and stir-fry until cooked, then add chopped green onion, mushrooms, fungus and yellow flowers and 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. After the water is boiled, put it in the noodles, cook it, take it out, put it in a bowl, and then pour the brine on the noodles to eat.
pot noodles
Pot cover noodles are commonly known as "big pot and small pot cover", which is one of the three eccentrics in Zhenjiang (the noodle pot is big and the pot cover is small). Put the noodles in the boiling water pot and cover the noodle soup with a small pot cover. It is characterized in that: first, the raw noodles are put in portions, which are not sticky or scattered after cooking, and the weight is accurate; Second, when the noodle soup is boiled, it is easy to remove floating foam and keep the noodle soup from turbidity; Third, noodles are easy to cook, not raw or rotten.
Ingredients (100 bowl): noodles 10 kg, soy sauce 2.5 kg, soft sugar 65 g, monosodium glutamate 50 g, shrimp 5 g, green head 1 kg cooked lard (or sesame oil)10.5 kg.
Production method:
1. Put the pot on medium fire, add 250g of clean water, put the shrimp seeds in the pot and boil, after 3min, add the soft sugar, dissolve it, pour in the soy sauce, boil, cool and put it in a container for later use.
2. Put the clear water into the pot and bring it to a boil. Add noodles according to the quantity required by customers (but each pot should not exceed 15 bowls at most, and each bowl of raw noodles weighs about130g), and cover with a small pot cover. Put the empty bowl on the stove, and pour in 25g soy sauce, cooked lard or sesame oil 10g, and 0.5g of qingtou and monosodium glutamate. After the noodle pot is boiled, add a proper amount of water to make the noodles cooked thoroughly. After boiling, open the lid and skim off the floating foam, scoop the noodles into the bowl one by one, and pour in the appropriate amount of noodle soup.
3. Qingtou method: Qingtou is a noodle sauce made of various vegetables, raw and cooked. Raw garlic paste, garlic flower, pickles (spring pickles); Cooked vegetables include Chinese cabbage, Ligusticum chuanxiong and green pepper. After washing these vegetables, cook them in boiling water and cut them into shreds or sections.
Gaojuan sweet vermicelli
Gaoanhu field [15]
Product features: the soup is soft and non-sticky, fresh and tender, and economical.
Dan Dan Noodles
Ingredients: noodles, pork stuffing, bean sprouts, green onions, Jiang Mo, minced garlic, peppers, sesame paste, Chinese cabbage, coriander, soy sauce, cooking wine, rice vinegar, broth, pepper noodles and lard.
Practice: 1. Pour oil into the pot, add pork stuffing and stir-fry for later use; Blanch the cabbage heart for later use.
2. Stir-fry onion, ginger and garlic with lard, stir-fry pepper, bean sprouts and minced meat, then add cooking wine, soy sauce, soy sauce, rice vinegar and broth, and stir-fry sesame sauce and pepper noodles when taking out.
3. Boil the water, put it in the noodles, cook it, take it out, put it in a bowl, then pour the brine on the noodles, and add the cooked Chinese cabbage and coriander to serve.
Intestinal flourishing surface
Ingredients: egg noodles 90g, pork intestines 50g, pork belly 250g, blood curd 25g, mung bean sprouts 15g, white iron tofu 250g.
Three-in-one oil, Bazin pepper, fermented bean curd, monosodium glutamate, liqueur, pepper, garlic paste, Jiang Mo, chopped green onion, broth and other appropriate amounts.
Practice: 1. Cooking. Wash the pig intestines to remove fishy smell, cook them until they are half cooked, remove and cut into pieces, and add spices to cook them together.
2. Pork belly is cooked and cut into small dices. After adding salt and frying oil in the pot, pour the decanter oil into the sweet wine, cook some vinegar and fry it into a crisp whistle.
3. Cut the tofu into pieces, soak it in salt water, drain the water and fry it into a bubble whistle.
4. Add crispy whistle oil, sausage oil and Zanzibao 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 the noodle bowl, put the bloodshot slices into the pot with a colander, put them on the noodles, and scoop in the broth, red oil, monosodium glutamate and chopped green onion.
Lanzhou beef noodles
Multicolored noodles
Multicolored noodles [16]
Ingredients: cooked beef, Lamian Noodles, beef soup, butter, radish slices, oil pepper, coriander and garlic sprouts.
Seasoning: aged vinegar
Exercise:
1. Skim the cooked beef soup, add radish slices and butter and boil for later use.
2, coriander, garlic sprout minced, diced cooked beef, set aside.
3. Knead the flour evenly with alkali, pull it into noodles by hand (if it is difficult, you can also press it with a noodle press), and take it out after cooking.
4. Scoop clear soup into Chinese noodles (submerged noodles), grab coriander, minced garlic and diced beef, and pour oil and pepper.
(the practice of splashing oil pepper: put red pepper noodles, white sesame seeds, pepper noodles and salt into a porcelain bowl and mix. Burn the clear oil for 7-8 hours, then pour it into a porcelain bowl and stir well. The amount of oil must exceed the amount of Chili noodles. Pepper is eaten according to personal taste. )
5. When using it, pour a little old vinegar to remove fishy smell and neutralize facial alkali.
Cold noodles with shredded chicken
Ingredients: boiled chicken, noodles, cucumber, sesame sauce, sesame oil, sugar and soy sauce.
Practice: 1. After the noodles are cooked, take them out and soak them in cold water.
2. Shred the cooked chicken, washed and shredded the cucumber, and put it on the cooked noodles.
3. Put sesame sauce into a bowl, add sesame oil and mix well, then add soy sauce and sugar, dilute with cold water, and then pour it on the cold noodles with shredded chicken.
Sesame sauce noodles
Ingredients: noodles, sesame sauce, chopped green onion, refined salt, monosodium glutamate and cooked salad oil.
Practice: After the water is boiled, add the noodles to cook, take them out, put them in a bowl, add sesame sauce, chopped green onion, refined salt, monosodium glutamate and cooked salad oil, and stir well to serve.
Shrimp meatball soup noodles
Ingredients: cucumber, shrimp, minced meat, ginger, buckwheat noodles, salt, starch, cooking wine and fungus.
Practice: 1. Wash shrimps, add a little cooking wine and salt, stir well and rinse with water.
2. Chop the shrimps, add proper amount of salt and starch, stir them clockwise to make them into mud, and then grasp them into balls by hand for later use; Add a proper amount of salt and starch to the meat stuffing, stir it clockwise into a paste and grab it into a ball for later use.
3. Cook buckwheat noodles and put them in a bowl for later use.
4. Cook shrimp balls, meat balls, auricularia auricula, cucumber slices and ginger slices in boiling water, and add a little salt to taste.
5. Pour the seasoned salt water on the noodles and serve.