1, tomato and egg noodles
Wash the tomatoes, then beat the eggs into a bowl, add salt to the egg liquid, stir well, and chop the ginger for later use. Heat the oil in the pan again, add the Jiang Mo and stir-fry until fragrant, pour in the tomatoes and stir-fry until the tomatoes come out, and pour in the plumeria. Add appropriate amount of water and cook for about five minutes. Pour the cooked noodles into a bowl filled with tomato soup and sprinkle with coriander. Serve!
2. Dandan noodles
When the pot is hot, pour in the pork stuffing and stir fry. Stir-fry onion, ginger and garlic with lard, then add Chili noodles, bean sprouts and minced meat and stir-fry for a while. Add cooking wine, soy sauce, rice vinegar and broth, and add sesame sauce and Chili noodles before cooking. Boil water in a pot, add noodles to cook, put them in a bowl, sprinkle with coriander and pour in the prepared seasoning.
3. Noodles with scallion oil
Put some oil and salt after the water boils. Cook the bottom strip. Take out the noodles, cool them in cold water, take them out and put them in a big bowl. Heat oil in a pot, add chopped green onion and stir-fry until fragrant, and pour it into a small bowl. Mix chopped green onion oil, fresh soy sauce, soy sauce, vegetable oil, sesame oil and chicken essence into mixed juice. Mix the noodles and juice and stir well. Sprinkle with chopped green onion.
4. Old Beijing Zhajiang Noodles
Dice the pork belly. Replace onion, ginger and garlic with knives and prepare two octagons. Mix the yellow sauce and sweet noodle sauce. Heat oil in a hot pot and put more oil. Add diced pork belly and stir-fry over low heat to get oil. At the same time, add a little rock sugar and yellow wine, immediately stir in the same direction with a spatula, and stir with low fire to prevent sticking to the pot. Stir for more than ten minutes until the sauce thickens and the soy sauce separates. Finally, sprinkle on the noodles and mix well.
5. Eggplant noodles
Wash eggplant and cut into pieces, remove seeds from green pepper, wash and cut into pieces, and chop vegetarian meat with water. Boil water, add noodles, take them out after cooking, and put them in a noodle bowl. Heat half a cup of oil, add eggplant and fry until soft. By the way, take out the fried green pepper, then pour in the oil, add other seasonings and minced vegetarian meat and stir fry. Add eggplant and green pepper, stir well, and then pour on the noodles.
6. Chongqing Xiao noodles
Prepare a bowl, add soy sauce, chicken essence, monosodium glutamate, chopped green onion, pepper powder, Chili oil, lard, cooked rapeseed oil, sesame oil, peanuts and sprouts, and stir well. After the water is boiled, add the noodles, then stir quickly with chopsticks, add the water spinach, cook it until it is raw, knead it with your hands for a while, and you can put the bowl without white spots. First pick the spinach into the bowl, then pick the noodles, put some noodle soup, and pour in the prepared juice.
7. Yangchun noodles
Cut onion into small pieces and mix with chicken essence, salt, soy sauce, vinegar, lard and white pepper. After the cooking oil is heated, pour it on the prepared sauce, and then add a bowl of hot water to stir for later use. Boil the water in the pot, add the noodles and take them out immediately after cooking. Put it directly into the prepared sauce and mix well to serve.
8. Noodles
Mushrooms, auricularia auricula, yellow flower bubbles. Put oil in the bottom of the pot, stir-fry the meat stuffing, add chopped green onion and mushrooms, add soy sauce, cooking wine, sugar and salt, add fungus and chicken essence, and add appropriate amount of water to cook together. Pour in the beaten egg mixture and thicken with chopped green onion and garlic.
9. Egg noodles
Boil a pot of boiling water, add noodles after the water boils. When the noodles are soft, take them out and put them in a cold water bowl. Boil water in another pot. When the water boils, add the eggs. Add noodles after the eggs are slightly solidified. When the noodles are cooked, add a little soy sauce to taste. Add onions before cooking and you can eat.
10, cold noodles with shredded chicken
After the noodles are cooked in boiling water, take them out and put them on a large plate. Add 1 tbsp salad oil and sesame oil, mix well and let them cool. Blanch the mung bean sprouts with boiling water, take them out, rinse them, squeeze them dry and put them at the bottom of the plate. Put cold noodles on it, and then spread shredded chicken on it. Dilute the sesame paste in the bowl with water, add various seasonings and mix well. Pour it on the noodles, sprinkle with chopped green onion and spiced peanuts and serve.