(2) Do not use fire when cooking vermicelli. Because the dried noodles themselves are very dry, if they are cooked with fire and the water is too hot, it is easy to form mucous membranes on the surface of the noodles and cook them into mushy noodles.
(3) When cooking vermicelli, do not wait for the water to boil before cooking vermicelli. Instead, stir the vermicelli when there are small bubbles rising at the bottom of the pot, then cover it, and add some cold water when the water in the pot boils. When the water boils, it will be cooked. In this way, the noodles are cooked quickly, and the noodles are soft and clear. On the contrary, if the water is boiled before the vermicelli is dry, the surface of vermicelli is easy to stick, and water and heat cannot penetrate and conduct quickly. In addition, boiled water makes the noodles roll up and down and rub against each other, so the cooked noodles stick hard outside and sticky inside.
Ten ways to eat family noodles
Noodles are one of the staple foods in our daily life, especially in the cold spring. It is very comfortable to eat a bowl of hot noodle soup. There are countless ways to eat noodles. I recommend ten kinds of noodles today. DIY tells you that noodles can still be eaten like this.
1, slag river surface
Liubiju dry yellow sauce 1 bag, Tianyuan sauce garden sweet noodle sauce half a bag (the remaining half bag can be made into Chinese salad, dipped in radish and lettuce), 2 eggs, diced fat meat 100g (peeled), and diced pork belly cut into squares half a centimeter square. The more dishes, the better. Cucumber bean sprouts, radishes and soybeans are indispensable. Other Chinese cabbage hearts, green beans, dried bean curd and shredded beans are all ready. Of course, raw garlic is also essential. Disinfected in summer, with green onions and Jiang Mo.
2. Tomato and egg noodles
Materials:
Noodles, tomatoes, eggs, salt, monosodium glutamate, sesame oil, old ginger slices.
Exercise:
1, two tomatoes are washed and sliced, two eggs are mashed, the egg liquid is salted, and a piece of ginger is chopped;
2. Put oil in the pot, pour the egg liquid into the fried egg and take it out;
3. Add oil again, stir-fry the ginger, pour the tomatoes into the stir-fry, wait for the tomatoes to run out of water, then pour the egg blossoms into the stir-fry for a while (you can add a little sugar, only a little if you think the tomatoes are too sour);
4, then add water to taste (water can be a little more than when making soup). You can cook it for about five minutes, then pour it into a noodle bowl and add salt (more salt), monosodium glutamate and sesame oil.
5. Put another pot to cook noodles. The noodles are ready, put them in a noodle bowl with tomato soup and sprinkle with coriander. It's delicious!
3. Eggplant noodles
Materials:
Eggplant 1, green pepper 1/2, vegetarian meat 20g, Lamian Noodles 1 bundle (about 120g).
Exercise:
1, wash eggplant, dice, remove seeds from green pepper, wash, dice, soak vegetarian meat, and chop.
2. Boil the water, add the noodles, take them out after cooking, and put them in a noodle bowl.
3. Heat half a cup of oil, stir-fry the eggplant until soft, remove the green pepper by the way, then pour off the oil, then add other seasonings and minced vegetarian meat and stir-fry for a week.
4. Add eggplant and green pepper, stir-fry and serve, and pour on the noodles.
Delicious secret
1 After the eggplant is diced, it is best to use salt water. The fried color is more beautiful, the oil temperature is higher, and it will not absorb too much oil.
Eggplant and green pepper are unsightly when cooked for too long, so don't mix them in too early.
4. Noodles with noodles
Materials:
Yellow flowers, fungus, mushrooms, green onions, eggs.
Exercise:
1, Lentinus edodes, Auricularia auricula and Huanghuapao;
2. Put oil in the bottom of the pot, stir-fry the meat stuffing, add chopped green mushrooms, add soy sauce, sugar and salt, add fungus and chicken essence, and add appropriate amount of water to cook;
3. Pour in the beaten egg mixture, thicken and sprinkle with chopped green onion and minced garlic.
5. Dandan noodles
Country ingredients: 200g noodles, 400g pork stuffing, sprouts 1 00g, 25g chopped green onion, Jiang Mo10g garlic10g, chili noodles10.5g, sesame paste10g, etc.
Seasoning: soy sauce, soy sauce, cooking wine, rice vinegar, broth, pepper noodles, lard and sesame oil.
Exercise:
1, after the pot is hot, pour the pork stuffing and stir fry for later use.
2. Stir-fry onion, ginger and garlic with lard, then stir-fry Chili noodles, sprouts and minced meat, add cooking wine, soy sauce, soy sauce and rice vinegar, order a little stock, and add sesame sauce and pepper noodles when taking out.
3. Put the noodles in a pot and cook them with boiling water, remove them and put them in a bowl, and cook the rape heart for later use.
6. Braised beef noodles
Materials:
500 grams of beef, 500 grams of noodles, 250 grams of Chinese cabbage, 10 glass of water, 4 onions, 2 pieces of ginger, 8 pieces of garlic, 4 pieces of star anise, and pepper1; 1 cup soy sauce, 6 cups of water, 1 tablespoon wine, 1 tablespoon spicy bean paste, a little sesame oil.
Exercise:
1. Wash beef, cut into pieces, and blanch the blood.
2. Stir-fry onion, ginger, onion, star anise, pepper and beef, add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine and 1 tablespoon of spicy bean paste, and cook for about 1 hour on medium fire.
3. Boil the water, take out the cooked noodles, and then blanch the cabbage.
4. Put some sesame oil, chopped green onion, beef soup, noodles, vegetables and beef in the bowl.
Features:
Delicious, delicious, visible.
7. Cold noodles with shredded chicken
Materials:
Boiled chicken, noodles, cucumber, sesame sauce, sesame oil, sugar 1 tablespoon each, 2 tablespoons of soy sauce, and appropriate amount of Chili powder.
Exercise:
1, the noodles are cooked, fished out, bathed in cold water and laid flat on a plate;
2. Shred the boiled chicken, wash and shred 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, sugar and 2 spoons of cold boiled water to dilute and pour it on the cold noodles with shredded chicken.
8. Sesame paste noodles
Materials:
150g Daoxiao Noodles, one tablespoon sesame paste, one tablespoon chopped green onion, half teaspoon refined salt, half teaspoon monosodium glutamate, one tablespoon cooked salad oil and 500g boiled water.
Exercise:
1, take a soup bowl, pour boiling water into it, put it in Daoxiao Noodles and heat it for 5 minutes;
2. Mix the noodles and seasoning in the bowl.
9. Shrimp meatball noodle soup
Features: Rich in protein.
Ingredients: cucumber 1/4, shrimp 4, minced meat 1 spoon, ginger 1 slice, buckwheat noodles 25g.
Accessories: salt and starch.
Exercise:
1. Wash the shrimp, add a little cooking wine and salt, stir well, and then rinse with clear water.
2. Chop the shrimp, add proper amount of salt and starch, stir it clockwise to make it into mud, and then grab it into balls by hand.
3. Add the right amount of salt and starch to the meat stuffing, stir it clockwise into a mud, and grab it into a ball for later use.
4. Cook buckwheat noodles in a bowl for later use.
5. Cook the shrimp balls, meat balls, black fungus, cucumber slices and ginger slices in boiling water, and then add a little salt to taste.
6. Put the soup and vegetables in the noodle bowl.
10, shredded pork noodles with pickled mustard tuber
Materials:
Lean meat 150g, half a mustard tuber, 2 onions, Lamian Noodles, half a spoonful of cooking wine, half a spoonful of soy sauce and half a spoonful of wet starch.
Exercise:
1, shred lean meat, mix in seasoning, marinate for 10 minute, shred pickled mustard tuber, and soak in clear water for 20 minutes to remove salty taste. Cut the onion into chopped green onion.
2. Stir-fry shredded pork with 3 tbsp oil until fragrant, then add shredded pork with mustard tuber and stir-fry. Stir well and serve.
3. Boil another half pot of water and add noodles to cook.
4. Put the seasoning into the noodle bowl, add the noodles, spread a little fried shredded mustard and sprinkle with a little chopped green onion.
Tip:
There are two kinds of mustard tuber: old mustard tuber and tender mustard tuber. The old mustard tuber is salty and fragrant, so you should soak it in water before frying it. Tender mustard tuber is not salty. Just wash it and put it in the same frying pan, but neither of them should be seasoned to avoid being too salty.