First, my hometown Zhajiang Noodles
① materials
Noodles, bean paste, pork stuffing, sugar, mung bean sprouts, Flammulina velutipes, Chinese cabbage, carrots, cucumbers, Jiang Mo, minced garlic, chopped green onion and oil.
② Practice.
1. Heat a wok, add appropriate amount of oil, then add minced meat and stir fry, add Jiang Mo and minced garlic and stir fry until fragrant, and then stir fry the oil in minced meat for later use.
2. Add oil to the wok, add onion and bean paste, stir well, add half a bowl of water, stir well and bring to a boil, turn to low heat until the sauce thickens, and add sugar to taste. Then add the fried minced meat and stir well.
3. Wash other side dishes, put down the pot and take them out. I used mung bean sprouts, Flammulina velutipes, carrots, cucumbers and Chinese cabbage. In fact, I can match any dish as long as I like it.
4. Cook the noodles in boiling water, remove and drain, and put them in a bowl.
5. Pour the fried sauce on the cooked noodles, sprinkle with chopped green onion, add your favorite vegetables such as cucumber and Flammulina velutipes, and mix well.
Second, home-cooked noodle soup
① materials
Auricularia auricula, carrot, mung bean sprouts, pickled mustard tuber, onion and shredded pork; Seasoning: salt, white pepper, salad oil.
② Practice.
1, first cut the meat into shredded pork, add a small amount of raw flour and cooking wine, and stir and marinate for 10 minute;
2. Cut onions, carrots and soaked black fungus into shreds for later use;
3, mustard tuber is very salty, and there are many additives in it that can be cleaned first;
4, hot pot cold oil first into the onion section and stir fry; Stir-fry shredded pork and black fungus for a while; Stir-fry shredded carrots;
5, add boiling water, the amount of water is based on how many bowls of noodles are cooked; Boil and add bean sprouts and mustard tuber;
6. Finally, add white pepper and salt to taste. Pour the soup on the cooked noodles and serve.