First: home-cooked oil sprinkled noodles. Take out noodles, add onion, ginger, garlic and Chili noodles, then pour in hot oil, mix well quickly, and then add soy sauce or soy sauce. It's gonna be okay. Make sure you never get tired of eating.
Second: Laoganma mixed noodles. As the name implies, it is to add two spoonfuls of Laoganma to the cooked noodles and sprinkle some chopped green onion without salt.
Third: delicious mixed noodles. This is the easiest way. Shaxian snacks and breakfast shops are available in the south. Is to put soy sauce, chicken essence, salt and oil consumption in a bowl in advance, and directly take out the noodles and put them in. Pour a little hot oil (lard is best). Stir quickly and evenly.
Fourth: Peanut butter and sesame paste noodles, similar to Regan Noodles. Peanut butter, sesame sauce, soy sauce, Nande, chicken essence, white pepper. Then mix them together and stir them evenly with a spoonful of hot water, then take out the noodles and put them in, and stir them quickly. Just sprinkle with chopped green onion.
Fifth: scallion noodles. This noodles can be said to be too simple. Talking too much makes me tired. Take out the noodles and mix them with the most common seasonings, such as sesame oil, salt, monosodium glutamate (chicken essence is the best), soy sauce and shallots. This is the noodles that my father often eats when he runs a restaurant. Fast, simple and easy.
Dan Dan Noodles
Dandan Noodles is not only a traditional civilian snack in Sichuan, but also one of the top ten noodles in China. Even instant noodles have the flavor of Dandan Noodles, which is regarded as the "shoulder handle" of Sichuan noodle industry.
The main seasoning in Dandan Noodles is sesame paste, so it is also called sesame paste noodles. Of course, peppers, red peppers, vinegar, sesame oil, broken rice buds and so on are all indispensable. Finally, add a spoonful of peanut powder and sesame powder, and some stores will add a little fresh soup to make the noodles look more "watery".
The main seasoning in Dandan Noodles is sesame paste, so it is also called sesame paste noodles. Of course, peppers, red peppers, vinegar, sesame oil, broken rice buds and so on are all indispensable. Finally, add a spoonful of peanut powder and sesame powder, and some stores will add a little fresh soup to make the noodles look more "watery". After serving, people who can eat will quickly mix the noodles with the sauce so that the full sauce can be eaten with the noodles. The noodles are thick, the jiaozi is crisp, and the soup is just right. Eating it is called "spicy mouth and cold heart".