I found some for you with pictures of the production process. It should be easy to learn. Some of the previous methods are relatively simple, but the latter ones are a bit difficult. Some noodles come with a lot of side dishes. In fact, you can completely omit some of them

cooking.com/list.php?type=201&setpage=1&setid=10 There are dozens of ways to make noodles, ensuring your satisfaction!

/topic444/444357.htm The best post about Shanxi pasta and snacks. My mouth watered when I saw it. It’s so comprehensive! ! !

/bbs/detail_msg.jsp?mainmsgid=26851761&boardid=7&top=0&P=0urban food] Classic Shanxi pasta and snacks, guaranteed to make you drool

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Pasta

Ingredients:

75g pasta·salt·1 onion·1 garlic clove·3 tomatoes· 75g mixed minced beef and pork · pepper · paprika · 1 tbsp oil · 1 tbsp tomato paste · 75 ml water · 3 tbsp minced basil

Method:

1 , cook pasta in salted water until cooked and al dente. Peel and dice onions and garlic. Wash tomatoes, remove stems and cut into small pieces. Add salt, pepper, and paprika to ground meat and break up with a fork.

2. Heat a non-stick pan, pour in oil, sauté onions, garlic and minced meat, then add tomatoes, tomato paste and water, stir thoroughly, cover and simmer for 10 minutes , and stir occasionally. Season with salt, pepper and paprika and top with the nine-tiered tower.

3. Use a sieve to drain the noodles and put them into a deep plate. Finally pour the minced meat sauce over it.

Thai Hot and Sour Coconut Shrimp Noodles

The coquettish ladyboys, mysterious gems, and fragrant Thai fragrant rice combine to form our impression of Thailand. Little did they know, this small and beautiful seaside country has more brilliance - it is the world's largest shrimp producer, a famous rice exporter, and is also rich in the world's hottest chili peppers. No wonder their noodles are also made of rice, and shrimp and the hottest chili must be put in the noodles... This nation with dark skin and stubborn eyes proudly shows their noodles to the world. glory.

Ingredients: 200 grams of rice noodles, 20 grams of fresh coconut meat shreds, 20 grams of fresh ginger shreds, red and green chili shreds, 2 fresh shrimps, 10 ml of salad oil.

Seasoning: fish sauce, white vinegar, 1 slice of fresh lemon, fresh chili juice, sugar, salt, pepper, coriander.

Method:

1. After the water in the pot is boiled, add rice noodles and blanch them, then cool them with cold water.

2. Wash the shrimps and remove the lines, heads, tails and shells. Add salt and pepper to marinate them, fry them in a pan and squeeze in lemon juice.

3. Add coconut shreds, ginger shreds, chili shreds, and coriander to the cooled noodles, add an appropriate amount of fish sauce, white vinegar, chili juice, sugar, salt, and salad oil, stir evenly, and add Add the fried shrimps.

Features: It has a light taste and is very spicy and sour and appetizing like Thai food. It is very suitable for summer consumption.

Chef’s Tip: When blanching rice noodles, the fire should be high, and cold water should be prepared by the pot. If the rice noodles stay in the pot for 8 seconds, immediately take them out and put them in cold water to cool down. Over time, it will stick to a ball, which will ruin the taste. In Thailand, cooking without sprinkling a few whole or crushed chili peppers is just like eating Sichuan food without adding spicy food, which makes people lose their appetite. The sweet yet spicy chili sauce made with chili peppers, sugar, and fish sauce is very popular among past diners because the sweetness and spiciness can be adjusted.

★French cream crabmeat, black wheat and bamboo shoot noodles

France is a country that enjoys the process and pays attention to details, so they coined the word "Romantic", so they did not hesitate to spend 4 I went to have a tedious 11-course meal every hour. So for this noodle dish, the French must take out the crab meat painstakingly and carefully, then cook it with good soup and good ingredients. Most of it is put back into the crab shell, and half of it is stir-fried. Then they start eating crab meat and noodles. Savor it carefully. Perhaps this is the biggest difference between Chinese and Western food cultures. One is about "eating" and the other is about "tasting".

Ingredients: 100 grams of rye noodles, 100 grams of golden bamboo shoot noodles, 10 ml of butter, 20 ml of olive oil, 1 crab, 30 grams of onions, 5 grams of minced garlic, 5 slices of carrots, and 3 broccoli.

Seasoning: Talisman vanilla, mazulin vanilla, Pizarro vanilla, butter, cream, dry white, shrimp water (or stock), salt, black pepper.

Method:

1. Cook the crabs and remove the crab meat.

2. After the pot is hot, melt the butter, sauté the onion and garlic until fragrant, add crab meat and 3 kinds of herbs, add appropriate amount of dry white, cream, shrimp water (or stock), and black pepper. Cook for about 5 minutes.

3. Put 2/3 of the cooked crab meat into the crab shell and set aside the rest.

4. After the water in the pot boils, add rye noodles and golden bamboo shoot noodles and cook, remove and drain.

5. Heat a little olive oil in another pot, add cooked noodles and another 1/3 crab meat, carrots and broccoli, stir well and put on a plate, put the crab shells on top.

Features: Strong milky aroma and rich taste.

Chef’s Tip: The purpose of frying the noodles is to bring out the aroma and to incorporate the flavors of crab meat and cooked vegetables. Add the olive oil to the pot when it is slightly hot and it will be ready in 1 to 1.5 minutes. If you need to store it, you can cook the noodles until they are medium cooked, drain them, mix them with olive oil and store them in the refrigerator, and stir-fry them as you go.

★Korean black-bone chicken and ginseng noodles

Just when Korean barley tea suddenly became popular, just when the savage girlfriend smeared her boyfriend’s face with noodles, we knew a little bit that besides barbecue, This is still a country rich in wheat and mainly flour. Black-bone chicken rice noodles are as common in Korean households as traditional Chinese chicken soup noodles. The noodles used are also hand-rolled, similar to the hand-rolled thin noodles in northern my country. The difference is that we hide a chicken leg under the noodles, while Koreans add Korean ginseng, which is abundant in the noodles. With the emergence of black chicken soup and Korean ginseng, the nutritional aspect alone has made people want to eat it.

Ingredients: 200 grams of noodles, half a black-bone chicken, 200ml of black-bone chicken soup, 1 Korean ginseng, 2 rapeseed hearts. Seasonings: salt, green onions, chicken oil, soy sauce.

Method:

1. Boil the black-bone chicken soup, remove the bones from the cooked black-bone chicken, cut or tear the chicken into shreds and set aside.

2. Boil the noodles in a pot under boiling water and take them out into a bowl.

3. Pour black-bone chicken soup into the pot, add shredded chicken, Korean ginseng, and rapeseed hearts, add a little soy sauce and bring to a boil, then pour it over the noodles.

4. Finally, garnish Chives and serve.

Features: Rich in nutrients, suitable for all ages.

Chef’s Tip: Koreans don’t eat ginseng as a “big tonic” as we Chinese do but focus on drinking soup. They regard ginseng as a fresh vegetable like carrots. No matter what dish they make, it must be delicious in the end. It is necessary to eat Korean ginseng. Therefore, it is not advisable to put it away early. The most delicious taste is when it is cooked. Koreans cook black-bone chicken to use its soup. They usually only add onions, ginger, and garlic to bring out the original purity of the chicken. This is suitable for cooking noodles with soup. If you want to taste meat, it is recommended to sprinkle a handful of wolfberry and add a few dried shiitake mushrooms.

★Italian Bacon and Tomato Butterfly Spaghetti

Pasta has become a symbol of Italy, just like Chinese porcelain. It is no exaggeration to say that this is a country that lives on noodles. There are 563 kinds of noodles alone. Coupled with the different combinations of various sauces, more than 1,000 kinds of Italian noodles can be combined. It's unbelievable. There are all kinds of pasta, round, flat, long, square, spiral, wavy, shell... After tasting this bacon and tomato butterfly pasta, which is very common in Italy, you really can't help but envy the Italians. For happiness, no one can experience the healthy, natural taste of noodles better than the Italians.

Ingredients: 200g Italian butterfly noodles, 50g bacon slices, 2 tomatoes, 20g tomato sauce, 20g onion, 100ml bacon fat, 20ml olive oil, 5g minced garlic, Parmesan cheese , 20 grams of shredded red, yellow and green bell peppers, 1 piece of bonito flower. Seasoning: dry white, salt, black pepper, stock.

Method:

1. Wash and dice the tomatoes and chop the onions.

2. Cook the pasta in boiling water, remove and drain.

3. Use bacon oil to sauté minced garlic and onion until fragrant, add diced tomatoes and tomato paste and sauté for 5 minutes, pour in stock and dry white wine, cook for 10 minutes and then season with salt and black pepper Delicious.

4. After another pot is heated, stir-fry the dried pasta and bacon with olive oil, then add red, yellow, green chili shreds and cooked tomato juice, stir-fry for a while and remove. Arrange on the plate and decorate with wooden fish flowers.

Features: sweet and sour, appetizing and relieving heat.

Chef’s Tip: Italians are accustomed to saving the oil from grilling bacon for breakfast, because bacon oil is very fragrant and is very suitable for adding flavor to dishes. You can also fry the bacon slices in a hot pan (without adding oil). Many people are used to pouring tomato juice on the pasta at the end. In fact, stir-fry it in the pan for a minute to absorb the flavor more evenly.

★American Assorted Seafood and Fruit Noodles

Noodles and potatoes are the staple food of Americans and appear on their tables almost every day. In fact, noodles from all over the world have many similarities when they first appeared. They all use flour and salt. The difference is that we add water to make them. Americans use egg liquid to enhance the toughness of the noodles and rarely use water. Later, they added corn flour and olive oil to form the most representative egg noodles in the West. To this day, discerning American families still like to roll their own egg noodles and eat them freshly, and a basic recipe is well known to everyone: one cup of flour (240ml) + 1 egg + 1/4 teaspoon of salt (1.25ml) ).

Ingredients: 200 grams of wide noodles, 2 fresh shrimps, 2 rainbows, 3 scallops, 20 grams of fish, 30 ml of olive oil, 20 grams of onions, 20 grams of minced garlic, 20 grams of pineapple, strawberries 20 grams, 20 grams of lettuce. Seasoning: American seafood seasoning, black pepper, Italian vinegar.

Method:

1. Wash the shrimps, scallops, sea rainbow and fish meat, then marinate them with American seafood seasoning for 10 minutes.

2. After the pot is hot, sauté the onions and garlic with olive oil until fragrant, add the marinated seafood, and stir-fry over medium-low heat until cooked.

3. After the salt water in the pot is boiled, add the wide noodles and cook them, remove and drain.

4. Wash and cut the pineapple and strawberry into pieces, wash the lettuce, add them to the noodles and stir evenly. Add the fried seafood, mix well, and pour Italian vinegar over it. Serve.

Features: A typical American noodle style with rich colors and multi-layered taste. It is an ideal dish for summer family dinners and friends gatherings.

Chef’s Tip: The wide noodles themselves are tasteless, so they need to be cooked in salt water. Moreover, adding salt beforehand will absorb the flavor more evenly than adding salt later. When frying seafood, be careful to use medium-low heat, because American-style seafood seasoning contains sweet red pepper powder, which will turn black and bitter when exposed to high heat, while low heat will dehydrate and dry the seafood.

★Chinese Sichuan Dandan Noodles

Dandan noodles are a famous snack in Chengdu, but no one can tell when it was born. In a certain year and month, people carrying poles along the street The hawkers and customers yelled to stop and pick the noodles to be cooked and sold immediately. The hand-rolled thick round noodles were cooked, and they picked them up and scooped out a spoonful of fried minced pork. Apart from the aroma, I only remember their carrying poles, hence the name "Dan Dan Noodles". Dandan noodles and hot and sour noodles can be called the sisters of Sichuan noodles, but many greedy people can make hot and sour noodles well but not Dandan noodles. In addition to the Sichuan specialty bean sprouts, the skill lies in frying and seasoning the minced pork. It tastes good.

Ingredients: 200g noodles, 400g pork stuffing, 100g bean sprouts, 25g minced green onions, 10g minced ginger, 10g minced garlic, 1.5g chili noodles, 10g sesame paste, 1 rapeseed heart , a little coriander.

Seasoning: dark soy sauce, light soy sauce, cooking wine, rice vinegar, stock, pepper noodles, lard, sesame oil.

Method:

1. After the pot is hot, pour in the pork filling and stir-fry until loose.

2. Use lard to sauté the onions, ginger, and garlic until fragrant, then add chili noodles, bean sprouts, and minced meat and stir-fry, add cooking wine, dark soy sauce, light soy sauce, rice vinegar, and a little broth. When out of the pan, add sesame paste and peppercorns and stir-fry evenly.

3. Boil the noodles in a pot under boiling water and put them into a bowl. Blanch the rapeseed hearts and set aside.

4. Pour an appropriate amount of broth into the noodles in the bowl, add the fried sauce and blanched rapeseed hearts, and sprinkle with coriander.

Features: The marinade is crispy and fragrant, salty and slightly spicy, fragrant and rich in local flavor.

Chef’s Tip: The meat filling must be fried dry, and it must be in a state of being in pieces to release the fragrance. If it is not clear, it means it is not fried dry, but be careful not to fry it until it becomes burnt. Many people think that light soy sauce is used in cold dishes and dark soy sauce is used in stir-fried hot dishes. In fact, it is not the case. Both light soy sauce and dark soy sauce are made from soybeans. The difference is that the latter has added caramel. To be precise, light soy sauce is used for seasoning and dark soy sauce is used for coloring. It does not prevent the use of both. It depends on the needs of the dish and The grasp on your hand.

★Vietnamese Lemon Curry Rainbow Trout Noodles

"Three fragrances and one dew" can best sum up Vietnamese cuisine - bamboo fragrance, coconut fragrance, lemon fragrance and fish sauce. What is worth a book is fish sauce. Vietnam’s classic cane shrimps, spring rolls, and fish sauce prawns are all masterpieces of fish sauce. In Vietnam and Thailand, every restaurant has its own homemade fish sauce. The fish sauce they make is a bit like the "pickled fish" made in southern my country, except that we take fish and pour the juice, while others want juice instead of fish. They put salt on the fish and marinated it in wooden barrels. After a while, the juice will flow out, which is fish sauce. Open the faucet at the bottom of the bucket, release the fish sauce, and pour it back into the bucket to continue marinating. The more you repeat this, the more pure and fishy the fish sauce you get will be.

Ingredients: 200 grams of egg noodles, 10 grams of yellow curry powder, 10 grams of chili noodles, 20 ml of lemon juice, 30 grams of chopped blue ginger (a southern specialty, ginger can also be substituted), 100 ml of stock, red trout 100 grams.

Seasoning: 10ml fish sauce, 10g shrimp paste, 5 lime leaves, 1 lemon, shredded red pepper, coriander.

Method:

1. Stir-fry the curry powder in cold oil over low heat until fragrant, pour in the stock, chili noodles, blue ginger, lemon juice, fish sauce, shrimp paste, and cook over low heat 30 minutes.

2. Boil the egg noodles in a pot under boiling water, then put it into the cooked soup. After boiling, put it on a plate (leave about 1/3 of the curry soup to cool for later use), and sprinkle in lime Ye Si.

3. Wash and cut the red trout into sections, soak it in the cooled curry soup for a while, fry it in a little oil and put it next to the noodles, then add lemon wedges and coriander and serve.

Features: Spicy and sweet, fresh and refreshing, not greasy.

Chef's Tip: Curry is easy to burn, so when frying curry, you need to use a cold pan with cold oil, that is, the pan is not burning. After pouring in the cold oil, add the curry without heating, and then turn on low heat and stir-fry. Although fish sauce is delicious, it is salty and has a fishy smell, so it is not advisable to add too much. Shrimp paste can be called the "stinky tofu of Southeast Asia". It smells stinky, but when stir-fried, it has a rich aroma of shrimp, which can greatly enhance the flavor of the dish.

★Japanese Beef Udon

Udon, soba, and green tea noodles are the three most representative noodles in Japan. In Japan, udon noodles are a must-have at home and an indispensable protagonist in Japanese restaurants. The most classic Japanese udon recipe is inseparable from beef and stock. The recipe is quite ordinary. There are many places that we are familiar with. The difference in taste lies in the udon noodles. Therefore, when you go to Japan, you must try a bowl of beef udon from Jinchuan County. It doesn’t matter if you don’t go, go to the supermarket and buy udon noodles produced in Kinchuan, and you can make the same delicious noodles at home.

Ingredients: 200g udon noodles, 50g beef slices, 2 rapeseed hearts, 1 shiitake mushroom. Seasoning: 20g Japanese miso, 20ml Japanese soy sauce, 1g cuttlefish, 5ml sake, 10ml mirin, 20ml dashi.

Method:

1. Put dashi, Japanese miso, Japanese soy sauce, cuttlefish, sake and mirin into the pot, cook over low heat for about 5 minutes, then add Udon noodles, put into a bowl after 3 minutes.

2. Blanch the rapeseed heart and mushrooms and put them into the noodles.

3. Pour a little soy sauce on the beef slices, fry over high heat for about 10 seconds, and serve in a bowl.

Features: The noodles are smooth and soft, and the miso soup is rich.

Chef’s Tip: Mirin is Japan’s monosodium glutamate and is available in supermarkets, but there is no need to be perfect. If you can’t buy it, you can use monosodium glutamate or chicken essence instead. Japanese miso is salty, so don’t add too much. When cooking miso soup, be careful to use low heat, otherwise it will easily burn to the bottom. Beef slices should be stored in the refrigerator and fried while they are still unfrozen, otherwise they will easily fall apart and lose their shape. Udon noodles are thick noodles made from wheat flour. They can be used as soup noodles or fried noodles. Because udon noodles will not become soft when boiled, they have an excellent taste and can also be used as hot pot shabu-shabu noodles.