Ingredients: fresh noodles (preferably fine round noodles), salad oil, green onions, salt, chicken essence and soy sauce.

Practice: Cut the green onion into sections for later use. Add an appropriate amount of cold water to the boiling pot and bring it to a boil.

Add soy sauce, salt, chicken essence and salad oil to an empty bowl and pour it into half a bowl of boiling cold water.

The boiling water left in the pot is used to cook noodles. After boiling, take it out, drain it, put it into the prepared noodle soup, and sprinkle with onions.

2. miscellaneous sauce noodles

Ingredients: bean paste 1 bag, half a bag of soy sauce (the remaining half bag can be used to make a new Chinese fruit salad, dipped in carrots and eaten with oil wheat vegetables), 2 raw eggs, fat meat and lean meat 100g (peeled pork belly cut into small pieces with a thickness of half a centimeter), all kinds of vegetables will be ready in half a month, and loofah and bean sprouts are indispensable.

Practice: Add 1 tbsp cassava starch (raw eggs will be tender) and a little 1 tbsp rice wine (to remove the fishy smell of eggs) and salt to raw eggs. After cooking in oil, put it in a pot and stir it quickly with chopsticks. When the raw eggs turn yellow and mature, put them out for use.

Put less oil in the pot. After the oil is boiled, stir-fry the diced pork belly. When the animal oil comes out, add a little rice wine to remove the fishy smell, add a little soy sauce, and then take out the meat.

There is animal oil for frying meat in the pot. Mix bean paste and sweet noodle paste evenly and put them in a bowl. Stir-fry the sauce over low heat to make it fragrant.

When the sauce is fragrant, pour in the meat and raw eggs, ginger foam (fine Chet), turn to slow fire, cook slowly and stir frequently. No need to add salt and sugar. Sauce has its own salty and sweet taste. If you feel ready, add some water and you will be slightly talented. /kloc-it's rare to purr in 0/0 minutes, and the sauce and meat are delicious when they are in harmony.

At this time, you can prepare vegetarian dishes, loofah and carrots in advance, then soak them in cold water, and then control the drying water. This kind of shredded vegetables is crisp and refreshing, and talents from foreign schools can also add shredded oil wheat vegetables and shredded Chinese cabbage.

Bean sprouts, peas (sliced), soybeans and green peas can be cooked in cold water in a while. The sauce is ready. Seeing that it is dry and the juice is collected, add the chopped green onion to the fire and simmer the chopped green onion until it is tender, and the sauce will be fine.

Next is noodles. Miscellaneous sauce noodles are naturally best braised. You can cook it yourself or go to the vegetable market to buy it. The coarse ones bought in the vegetable market are more delicious. You need more water to cook noodles, and put some salt in it, so that the noodles don't stick together easily when cooking. You don't have to cook them badly. Just order water three times. It's a little raw and chewy. It is the most delicious. When fresh noodles are cooked, wash them off with cold water, which will be smooth and delicious. Mix a bowl of noodles with 2 spoonfuls of hot greasy fried sauce and add various vegetarian dishes. Is it a sweet word?

3. Egg and tomato noodles

Ingredients: fresh noodles, tomatoes, raw eggs, salt, chicken essence, sesame oil, old ginger slices and fragrant lai.

Practice: Wash the eggplant and cut into pieces, mash two eggs, put salt in the egg liquid, and chop up a piece of ginger.

Add some oil to the pan. When the oil burns, pour the egg liquid into the fried egg soup and take it out.

Add some oil, stir-fry ginger, and then stir-fry tomatoes. When the tomatoes run out of water, pour in the egg soup and stir fry for a while, and add a little sugar. If the tomatoes are too sour, just add a little.

Then cook until it tastes delicious (water can be a little more than soup). Boil for about five minutes, then add salt (more salt), chicken essence and sesame oil. Pour it on fresh noodles and sprinkle with delicious lai. It's very hot.

4. Eggplant noodles

Ingredients: mung bean 1, one and a half peppers, 20g dried bean curd, beef Lamian Noodles 1 bundle.

Practice: Wash green beans, hob blocks, remove seeds from peppers, wash, hob blocks, soak dried beans until soft, and chop them.

Boil the water, add the fresh noodles, cook them, scoop them up and put them in the noodle bowl.

Boil the oil, fry the green beans until soft, pick up the peppers in a little oil, and then pour in the oil. Add vegetarian meat foam and seasoning to the bottom pan oil and stir fry.

Add green beans and peppers, stir-fry and serve, and pour over fresh noodles.

5. Guo Qiang Noodles

Ingredients: day lily, auricularia auricula, Pleurotus ostreatus, shallots, raw eggs and dumpling stuffing.

Practice: Mushrooms, fungus and daylily are soaked and chopped.

Add some oil to the pot, stir-fry the dumpling stuffing, add Pleurotus ostreatus with onion, add soy sauce, rice wine and salt sugar, add black fungus and day lily, and add appropriate amount of water to cook together.

Pour in the beaten egg mixture, thicken with water starch and sprinkle with minced garlic.

Boil the water, add fresh noodles, boil and scoop up, and pour in the marinade. It smells delicious! !

6. Cold noodles

Ingredients: 200g of fresh noodles, 400g of meat stuffing, 25g of bean sprouts100g, chopped green onion, 0/0g of ginger foam/kloc-0, 0g of garlic10g, 5g of Chili powder10g, peanut butter10g, and vanilla.

Practice: After the pot is hot, pour in the meat and stir fry for later use.

Saute onion, ginger and garlic, then put Chili powder, bean sprouts and minced meat into a wok, add cooking wine, soy sauce and white vinegar, order a little bone soup, add peanut butter and pepper powder and stir well.

Blanch fresh noodles in boiling water, scoop them into a bowl, pour in the juice and sprinkle with delicious lai.

7. Spicy beef noodles

Ingredients: 500g of beef and mutton, 500g of fresh noodles, 250g of vegetables, 4 onions, 2 slices of ginger, 8 garlic, 4 star anise, pepper 1, soy sauce 1 cup, wine 1 spoon, spicy Pixian bean paste 1 spoon.

Practice: Wash and slice beef and mutton, and blanch in blood.

Stir-fry shallots, ginger, garlic, star anise, sweet pepper, beef and mutton, add 1 cup of light soy sauce, 6 cups of water, 1 tablespoon of wine, 1 teaspoon of spicy Pixian bean paste, and simmer for about 1 hour.

Boil the water, cook the fresh noodles, scoop them up, and blanch the vegetables.

Put salad oil, onion and mutton soup in the bowl, and add fresh noodles, vegetables, beef and mutton.

8. Cold noodles with shredded chicken

Ingredients: beef Lamian Noodles, chicken breast, shredded sweet pepper, bean sprouts, shredded sausage, shredded cucumber, peanut butter, soy sauce, salt, vinegar, sugar, sesame oil, minced garlic and Chili oil.

Practice: Wash the chicken breast, put it in a cold water pot, add ginger, onion and pepper, then simmer for 20 minutes until it is fully cooked, and shred it along the line for later use.

Mix peanut butter, soy sauce, salt, vinegar, sugar, sesame oil, minced garlic and Chili oil into the sauce of fried noodles.

Cook the fresh noodles, scoop them up, take a bath in cold water (to make the fresh noodles taste stronger) and spread them on the tableware.

Fresh noodles are topped with chicken stockings and high heels, shredded sweet pepper, shredded bean sprouts, shredded sausage, shredded cucumber and juice.

9. Scallion noodles

Ingredients: noodles, green onions, sugar, soy sauce, salt.

Practice: cut the green onion into onion segments for later use.

Boil the water, cook the fresh noodles, scoop them up and soak them in cold water several times.

Put the fresh noodles in a bowl, and put the white sugar, soy sauce and onion on the top of the fresh noodles.

Cool the oil in a hot pot until it burns. Pour the boiled oil on the onion, stir well and eat ~

10, whistle face

Ingredients: wet noodles, minced meat, a small piece of ginger, soy sauce, soy sauce, old rock sugar), noodle seasoning (soy sauce, sesame oil, pepper noodles, red pepper, garlic, onion, white sugar, aged vinegar, peanut butter).

Practice: Make garlic water first: chop garlic and put it on boiling water.

Stir-fry minced meat, heat the pan and cool the oil, add dumpling stuffing and stir-fry until the color becomes light, then add ginger foam and stir well.

Add soy sauce, soy sauce, old crystal sugar and soy sauce and mix well. China crisp meat and minced meat. Be sure to turn off the fire until the oil is getting fresher and fresher, the shrinkage rate of the meat is dry and the tone is loud.

Boil the water in the pot and spread it like fresh noodles. Pour in a little sesame oil and a little salt to prevent the fresh noodles from sticking together.

Dehydrate the cooked fresh noodles with cold water, be sure to dehydrate! Add seasoning and mix well;

Add minced meat and shallots.