Composition:
Pork stuffing 150g, shrimp 100g, wonton skin 150g, rolled noodles 100g, chives 50g, oyster sauce, salt, cooking wine, chicken essence and sesame oil.
Exercise:
1) Prepare materials.
2) Wash and chop leeks.
3) Cut the shrimp in half and keep half.
4) Add Jiang Mo into the pork stuffing and soy sauce.
5) Pour in cooking wine.
6) Add oyster sauce.
7) Sprinkle with pepper.
8) Add chicken essence and appropriate amount of broth and sesame oil and mix well.
9) Put the leek into the pork stuffing.
10) Add shrimp and shrimp paste and mix well.
1 1) Wrap the stuffing in a small wonton skin.
12) put the stock in the pot and add the refined salt.
13) Sprinkle pepper to boil.
14) Boil boiling water in another pot, add noodles, boil them, take them out and put them in a bowl.
15) Add small wonton and cook in a bowl.
16) put shallots in the bowl and pour in hot soup.
2. Practice of Old Beijing and Zhajiang
Composition:
300 grams of handmade noodles, 30 grams of dried yellow sauce, 30 grams of Beijing sweet noodle sauce, 50 grams of diced pork belly, eggs 1 piece, 50 grams of soybean mouth, 50 grams of yellow pepper, 50 grams of mung bean sprouts, 50 grams of mung beans, 50 grams of purple orchids, 50 grams of carrots, 50 grams of cucumbers, 50 grams of Chinese toon buds, 50 grams of carrot pickles and Jiang Mo.
Exercise:
1) Beat the eggs and add a little starch and cooking wine.
2) After the oil is hot, pour in the eggs, stir them quickly in the pot with chopsticks, and take them out for later use after they turn yellow and ripe.
3) Put a little oil in the oil pan, put the pork belly diced into the oil and heat it, add a little cooking wine and stir-fry until the oil comes out, and take out the diced pork.
4) Mix the yellow sauce and batter evenly in a bowl.
5) Leave the oil of fried meat in the pot and stir-fry the sauce over medium heat to make the sauce fragrant.
6) the sauce is fragrant, and then pour in the diced eggs.
7) Then pour in diced meat.
8) Pour in Jiang Mo and simmer. Sauce and diced meat water will melt in about 10 minutes, and stir fry continuously. If it feels dry, add some water.
9) Put the fried sauce into a bowl.
10) Dictyophora dictyophora, carrot, cucumber, yellow pepper and mung bean sprouts are shredded, cooked in a pot and put on a plate for later use.
1 1) Cook the soybean mouth and green beans in a pot, cut the Chinese toon buds and carrot pickles into powder and put them on a plate for later use.
12) add water to the pot, bring the water to a boil, and add some salt, so that the noodles will not stick together when cooked, and the noodles should not be cooked too badly, which is the best.
13) When the noodles are cooked, boil cold water and rinse off the batter. It's slippery and delicious.
3. The practice of Chongqing noodles
Composition:
750g of fresh noodles, 300g of pork belly, 2 tablespoons of Dahongpao pepper, bean paste 1 tablespoon, sweet noodle paste 1 tablespoon, lard 1 tablespoon, onion 10g, ginger 10g, garlic/kloc-0.
Exercise:
1) After the pork belly is washed and peeled, the fat lean meat is cut into peas.
2) Put the peppers in a hot pot, bake them with low fire, cool them and roll them into Chili noodles.
3) Peel and chop the cooked peanuts.
4) Cut the mustard tuber into powder.
5) Slice the onion and ginger. Put garlic and 5g ginger into a garlic mortar and mash. Add a little cold water to the ginger and garlic paste to become ginger and garlic water.
6) After the pot is hot, add lard, then add fat particles, and fry until the fat particles spit out oil.
7) Add lean meat, stir-fry until the color changes, and then cook the rice wine.
8) Add green onions and the remaining 5g ginger, Pixian bean paste and sweet noodle paste. Stir-fry the meat with low heat until the steam is basically dry, and add the broken rice buds.
9) Stir-fry the fragrance and serve.
10) add enough water to boil, add Chinese cabbage, blanch until it changes color, take it out and cool it in cold water, squeeze out the water, cut it into sections and mix well with sesame oil.
1 1) After the water in the pot is boiled again, add the noodles and cook.
12) In each bowl (5 bowls), add a proper amount of cooked broth or noodle soup, and then add soy sauce, salt, monosodium glutamate and ginger and garlic water. Then add sesame sauce. Add Chili oil, stir well, and set the bottom taste.
13) Put the cooked noodles into bowls respectively.
14) Add appropriate amount of pepper noodles and minced meat. Add Chinese cabbage, peanuts, mustard tuber and sprinkle with chopped green onion.
4. Sichuan style classics-the practice of Chengdu Dandan Noodles
Composition:
Hand Lamian Noodles 300g, pig hind leg 200g, broken bud 100g, small green vegetables 50g, peanuts 20g, proper amount of oil, salt, chopped green onion, Jiang Mo, minced garlic, red pepper, soy sauce, cooking wine, pepper oil, light soy sauce, aged vinegar and sesame oil.
Exercise:
1) Soy sauce, cooking wine, Chili oil, pepper oil, soy sauce, pepper, aged vinegar, sesame oil, salt and chicken essence.
2) Add oil to the pot and fry peanuts slowly over low heat for later use.
3) Prepare all chopped onions, ginger, garlic and peppers, and chop the meat.
4) Put the fried peanuts into a fresh-keeping bag and roll them into fine particles with a rolling pin for later use.
5) Heat oil in a wok, add Jiang Mo, stir-fry minced garlic, pour minced pork, add cooking wine and stir-fry until fragrant.
6) Pour in the sprouts, stir-fry the dried red peppers, and taste. If you want to save more at once, you can add some salt. )
7) Mix soy sauce, pepper oil, Chili oil, salt, chicken essence, sesame oil, aged vinegar, pepper and chopped green onion into sauce.
8) Boil boiling water in a cauldron, add noodles and cook until 9 minutes cooked, add vegetables, blanch them, remove them, and put them in a bowl with good sauce.
9) Scoop a spoonful of fried minced meat sprouts and mix well with peanuts.
5. Focus on taste and love-the practice of oil-sprinkled noodles in Shaanxi
Composition:
Noodles 100g, rape 20g, oil, soy sauce, vinegar, Chili powder 5g, sesame 5g and leek 5g.
Exercise:
1) Prepare noodles.
2) Wash the rape.
3) Dice leeks, cooked sesame seeds and Chili noodles.
4) Boil the water in the pot, and cook the strips below with the rape.
5) Take 1 bowl and add soy sauce and vinegar.
6) Take out the cooked noodle rape, and code it with Chinese chives, cooked sesame seeds and Chili noodles.
7) Put a little oil in the pot and heat it to 90% heat.
8) Pour the hot oil on the noodles and mix well when eating.
6. Lazy automatic instant noodles-spaghetti with cheese and eggs
Composition:
Egg 100g, pasta 30g, cheese powder 10g, olive oil, salt, garlic, chicken bone soup and chicken essence.
Practice: 1) Take a deep pot, boil water and add 1 teaspoon of salt.
2) After about 2 minutes, add the spaghetti, don't cover it, keep it boiling, and push the noodles away with chopsticks.
3) Boil for 7 minutes, pour out, cool with cold water, drain water, pour in a little olive oil, and stir well for later use.
4) Dice eggs
5) Chop garlic
6) Pour a little olive oil into the pot and add minced garlic.
7) Add the broth after the minced garlic is burnt to slight yellow.
8) Add proper amount of salt, cooking wine and chicken essence.
9) After the soup is boiled, add the pasta.
10) Cook until the soup is slightly dry, add diced eggs and mix well.
1 1) Add cheese powder, stir well, put it in the pan and eat it while it is hot.
7. The Pride of Shanxi-Daoxiao Noodles's Practice
Composition:
500g flour, 250g chicken, water, salt, tomato, Chinese cabbage, onion, oil, coriander, ginger and garlic.
Exercise:
1) Prepare the ingredients in advance and mix the dough.
2) Add a proper amount of water to the flour, knead it into a slightly hard dough, and cover it for one hour.
3) Knead again after an hour, and the dough surface will become very smooth.
4) Cut the whole chicken into pieces, and put the onion, ginger and garlic in the pot for half an hour, which is chicken soup. Add some salt before cooking.
5) Pour the oil into the pot, pour the chopped tomato pieces, and add the right amount of water to make tomato sauce.
6) Add some salt before cooking.
7) Fill the soup pot with water. When the water boils, take noodles in one hand and a knife in the other.
8) Cut the top surface of the dough obliquely from top to bottom and put it into the pot.
9) Repeat this until the dough is cut, cook for three minutes, and then take out the noodles.
10) Boil the Chinese cabbage with boiling water and take it out.
1 1) Put noodles in a bowl, add chicken soup, add Chinese cabbage, sprinkle tomato sauce on the surface and sprinkle some coriander.
8. Refreshing and cold beauty-Korean cold noodles
Composition:
200g beef, 200g cold noodles, eggs 1, cucumbers, ice cubes, apples, pears, sesame seeds, pickles, soy sauce 1/4 teaspoons, salt 1/2 teaspoons, sugar 1 teaspoon and vinegar1.
Exercise:
1) Prepare beef
2) Soak the beef in cold water for 20 minutes, soak out the blood foam and clean it. ,。
3) Add some garlic, onion and two slices of ginger and stew together.
4) Boil the beef over medium heat and stew for 40 minutes. When the beef is cooked, take it out to cool and slice it.
5) Filter the broth with a sieve.
6) Add 1/4 teaspoons of soy sauce, 1/2 teaspoons of salt, 1 teaspoon of sugar and 1.5 teaspoons of vinegar, fully stir and put them in the refrigerator.
7) Take out the pre-frozen ice cubes.
8) Ice cubes are placed at the bottom of the bowl.
9) After the cold noodles are boiled for 2~3 minutes, they are washed with cold water for many times, and then placed on ice to cool down.
10) Wash and shred cucumbers, marinate eggs with salt, cook them, cool and peel them, cut them in half, shred pears and apples, and shred pickles.
1 1) Knead the cold dough into dough and put it in a large bowl with shredded cucumber, shredded pear (shredded apple), pickles, sliced beef and half an egg on it.
12) finally pour in the chilled broth.