Noodles, a common family staple food, especially in the north, are quite popular with everyone. There are many kinds and styles of noodles. The following are 10 common practices. Friends who like pasta may wish to collect it and make it slowly ~

First course: braised noodles with beans

Braised noodles with lobster sauce is a very common staple food, and it is also the taste of childhood in many people's memory. The following method is recommended to everyone, with little taste, simple method and excellent taste. You can try it sometime.

Specific production method

Step 1: Prepare the ingredients. Fresh noodles 300g, beans 200g, pork 100g, ginger, onion and garlic.

Step 2: remove the tendons from the beans, then break them into 3-5 cm long sections, slice the pork, and mince the onions, ginger and garlic for later use.

Step 3: Pour the right amount of oil into the pot. When the oil is hot, fry the pork in the pot until the color turns white.

Step 4: Stir-fry ginger, onion and garlic in the pot to get the fragrance.

Step 5: put the beans into the pot and stir fry evenly.

Step 6: Add 2 tablespoons soy sauce, 1 tablespoon soy sauce, 1 tablespoon salt to taste.

Step 7: Add 1 bowl of water and cook for 1-2 minutes after the fire. (Don't exceed the amount of beans)

Step 8: Spread the noodles on the beans, cover the pot, simmer for about 5 minutes on medium heat, then turn off the heat and simmer for 1-2 minutes.

Step 9: uncover the lid, then pour a little sesame oil and mix well before serving ~

Second course: Zhajiang Noodles.

This Zhajiang Noodles is delicious and chewy, and it's refreshing because there are some vegetables. Suitable for breakfast or dinner. In addition, it is also a time-saving and labor-saving staple food, which can be prepared in ten minutes. Dear friends, try it if you like ~

Specific production method

Step 1: Prepare the ingredients. 400 grams of fresh noodles, vegetables 100 grams, 30 grams of leeks. You can choose vegetables according to your own preferences. )

Step 2: Cut the vegetables and shallots into sections respectively.

Step 3: Pour a proper amount of water into the pot to boil, and then put the noodles into the pot.

Step 4: When the noodles are almost cooked, put the dishes in the pot and scald them for dozens of seconds.

Step 5: Take out the noodles and vegetables together and put them in a cold water basin.

Step 6: Pour the right amount of oil into the pot. When the oil is hot, put the shallot in the pot and stir-fry it with low fire to make it fragrant.

Step 7: take out the noodles and vegetables together, control the moisture, and then put them in a pot and stir-fry evenly.

Step 8: Pour in 1 0ml light soy sauce and 5ml dark soy sauce along the edge of the pot, stir well, then add 2g of salt, 5g of sugar and1g of chicken essence for seasoning, stir well again, and then pour in a little sesame oil to get out of the pot.

The third way: hand-made noodles

There are many ways to make noodles, such as rolling, pulling, cutting, cutting, pulling, pressing, kneading, poking, twisting, picking and pulling. Handmade noodles are called "handmade noodles". Its taste is tough, and its noodles are very fragrant, very traditional and delicious.

Specific production method

Step 1: Prepare the ingredients. 500g of common flour, 3g of salt, egg 1 piece, water110ml. Different flours absorb different amounts of water, so the amount of water used will be slightly different.

Step 2: Put the salt and eggs into the flour and mix well, then slowly pour in the clear water and knead it repeatedly into a dough with smooth surface (smooth surface, smooth basin and smooth hands). Mix the dough, cover it with plastic wrap, and let it rise for about 30 minutes.

Step 3: Sprinkle a little dry powder on the panel, then take out the proofed dough, knead it evenly again, and roll it into cakes. As shown in the figure (it is better to use a longer rolling pin for the rolling pin)

Step 4: Roll out the dough with a rolling pin and press it by hand while rolling, so that the dough becomes thinner and thinner.

Step 5: It is best to repeat this operation from several angles in the middle. Sprinkle a little dry flour on the cake every time you change it to prevent sticking. Until the cake becomes thinner and thinner, the thickness is about 1 mm (because the noodles will swell slightly after being cooked, it is not advisable to roll them too thick. )

Step 6: Fold the dough and sprinkle some dry powder on each side. draw

Step 7: Cut the plane. Cut the noodles with the same width with a dry knife, as shown in the figure. Then gently lift the noodles one by one and shake off the dry powder on the surface. Handmade noodles are ready.

Step 8: Boil the handmade noodles with more water, and then cook the noodles. After cooking, pour the soup, and the slippery tendons are especially delicious.

The fourth kind: cold noodles with shredded chicken

The cold noodles with shredded chicken are rich in flavor, the shredded pork is fresh and fragrant, and with rich sauce, it is definitely a good product on the summer table.

Specific production method

Step 1: Prepare the ingredients. 400 grams of noodles, chicken breast 1 piece, 200 grams of mung bean sprouts, and appropriate amount of chives.

Step 2: Put the chicken into the pot, then pour in the right amount of water, add a few slices of ginger, 2 tablespoons of salt, 2 tablespoons of cooking wine, 2 star anise and a little pepper, bring to a boil and turn to low heat for 20 minutes until the chicken is fully cooked.

Step 3: Take out the chicken, let it cool, put it in a fresh-keeping bag and knock it away with a rolling pin. Knock the chicken open with a rolling pin, which makes it easier to tear it apart. )

Step 4: Tear the chicken according to the meat quality, the finer the better.

Step 5: Cook the noodles in a boiling water pot until they are mature, then take them out and cool them with cold water.

Step 6: Dry the noodles, put them on a big plate, then add 2 spoonfuls of cooked oil and pick them up with chopsticks. (You can also use a fan to blow when picking, and the effect is better. )

Step 7: blanch the mung bean sprouts in a boiling water pot for 1-2 minutes, and then remove the cold water for later use.

Step 8: Take an empty bowl, put 2 spoonfuls of sesame paste into the bowl, then add half a spoonful of salt, half a spoonful of soy sauce and 5 spoonfuls of water, and stir evenly in one direction, and the sesame paste is ready.

Step 9: Grind garlic into powder and put it in a bowl, as shown in the figure.

Step 10: Add 3 tablespoons of soy sauce, 4 tablespoons of balsamic vinegar, 2 tablespoons of sugar, 1 tablespoon of pepper oil and a little chicken essence into the bowl and mix well. The juice is ready.

Step 11: Put the noodles in a bowl, then add a little mung bean sprouts and shredded chicken. Then add a little sesame sauce, soy sauce, Chili oil, sprinkle a little chopped chives and peanuts to start.

The fifth way: the butterfly face that children like.

Adding carrots into noodles not only makes the noodles more beautiful in color, but also more nutritious, which is very suitable for home babies to eat ~

Specific production method

Step 1: Prepare the ingredients. 400 grams of flour and 2 carrots.

Step 2: Put carrots into a juicer and squeeze out carrot juice.

Step 3: Pour the radish juice into the flour and stir evenly to form a smooth dough (if the carrot juice is not enough, you can add water appropriately). Then cover with plastic wrap and wake up for about 30 minutes.

Step 4: Sprinkle a little dry powder on the panel, then take out the proofed dough, knead it evenly again, and roll it into cakes. Next, roll out the dough with a rolling pin, and press it by hand while rolling, so that the dough becomes thinner and thinner. It is best to repeat this operation at different angles in the middle. Sprinkle a little dry flour on the cake every time you change it to prevent sticking. Until the cake becomes thinner and thinner, and the thickness is about1mm.

Step 5: After the bread is rolled, cut it into 3-4 cm wide strips horizontally with a rolling pin, as shown in the figure.

Step 6: Cut vertically into strips, as shown in the figure.

Step 7: Take a small piece of dough and put it in the middle with chopsticks, as shown in the figure. So the butterfly noodles are ready ~

The sixth way: mixed noodles with scallion oil

This bowl of spaghetti with scallion oil took only ten minutes to make, and it was delicious. It is a very simple and comfortable staple food.

Specific production method

Step 1: Prepare the ingredients. 500 grams of fresh noodles, leek 150 grams. (Friends who can't buy shallots can use scallions and onions instead. )

Step 2: Wash the shallots and cut them into 4-5cm long sections.

Step 3: Put 1 tbsp salt, 2 tbsp sugar, 4 tbsp soy sauce, 2 tbsp soy sauce, and 1 tbsp vinegar into an empty bowl in turn, and mix them evenly to make juice.

Step 4: Pour a little oil into the pot, then put the chives into the pot and start frying on low heat. (Be sure to use a small fire all the way)

Step 5: fry the shallots until they turn black, turn off the fire, and then clip out the dried shallots.

Step 6: Boil a pot of water and cook noodles.

Step 7: Take out the cooked noodles, then pour onion oil on the noodles, and then pour the juice into the noodles and mix well to serve. (You can also mix some dried onions in the noodles when eating, which is very delicious ~)

No.7: Spicy beef noodles

Spicy beef noodles, beef is tender but not firewood, red soup is thick, noodles are smooth and firm, and vegetables are tender.

Specific production method

Step 1: Prepare the ingredients. A piece of beef, rape, leek and ginger.

Step 2: Cut the beef into large pieces and blanch it to remove the floating foam. Be sure to put the pot in cold water and add some cooking wine to it.

Step 3: Take out the cooked beef and put it in the pressure cooker. Add the right amount of soy sauce, star anise, fragrant leaves, ginger slices, salt and sugar, then pour in the right amount of hot water, and close the lid to choose beef granules.

Step 4: After the pressure cooker works, take out the beef, cool it and cut it into large pieces for later use. Pour the original soup into the soup pot and filter out the seasoning in the soup.

Step 5: Add a proper amount of base oil to the wok, add bean paste and lobster sauce when the oil is hot, and stir-fry the red oil with low heat.

Step 6: Pour the beef pieces and red oil into the soup pot. After the fire is boiled and simmered for ten minutes, turn off the fire and cover the pot for about half an hour.

Step 7: Cook noodles. When the noodles are going out of the pot, add rape and blanch.

Step 8: Put a bowl on the table and decorate it with a little chives.

skill

1. Because it needs stewing again, it won't take long to press beef in a pressure cooker.

The beef must be cut after cooling. This is not fragile.

When cooking noodles, put a little less salt in the pot. Noodles are stronger.

Eighth Road: Squeeze Noodles with Sauce

Eating Zhajiang Noodles, Zhajiang Noodles diced meat is more common. Pay attention to eating hot noodles in cold weather and cold noodles in hot weather, and add seasonal dishes to make "noodles" according to the season.

The "face code" season is different, and each has its own emphasis. In early spring, bean sprouts and radish tassels all went to their heads; In late spring, there are green garlic, Chinese toon buds, mung bean mouths and so on. Early summer is fresh garlic, shredded cucumber, shredded lentils and leeks. Eating "noodles" of Zhajiang noodles is not only rich in taste, but also more comprehensive in nutrition.

Specific production method

Step 1: Prepare the ingredients. Fried sauce ingredients: a bag of dried yellow sauce, a proper amount of sweet noodle sauce, a piece of pork belly and a proper amount of ginger. Noodles: cucumber, bean sprouts, radish, green beans, soybeans, celery and parsley. Handmade noodles are suitable.

Step 2: First, clean the soybeans and put them in the pot. Add appropriate amount of water, salt and star anise to boil, and then turn to low heat for 30 minutes.

Step 3: Prepare the ingredients for the fried sauce. Pork belly diced; Dry yellow sauce and sweet noodle sauce are put into a large bowl according to the ratio of 2:/kloc-0:, and then diluted with a small bowl of water; Cut ginger into powder for later use.

Step 4: Prepare the menu code. Shred cucumber, radish, coriander and celery for later use.

Step 5: add water to the pot, boil the water, and then blanch the bean sprouts for later use.

Step 6: Cook diced celery and green beans in turn for later use.

Step 7: Peel the cooked soybeans for later use.

Step 8: stir-fry the diced pork belly in the pot.

Step 9: Stir-fry until the pork belly is oily and the surface is slightly Huang Shi. Add Jiang Mo and stir-fry until it is fragrant.

Step 10: Stir-fry the sauce in the pan.

Step 11: Stir-fry until the sauce is getting thicker and thicker. Turn off the heat when there is a layer of bright oil on the surface of the sauce.

Step 12: Cook noodles. Cooked noodles should be soaked in pre-cooled boiling water. Then add the "noodle code" and mix in the fried sauce to start.

skill

1, the best way to make fried sauce is to choose pork belly, which is fat and thin, and tastes particularly fragrant.

You don't need to add salt to make fried sauce, because the sauce itself is already salty.

I use dried soybeans, so it takes a long time to cook. You can also soak soybeans in advance, and the cooking time is much shorter.

4. The "face code" of the slag river surface can come as you like.

Drinking water in summer is the most comfortable, so it is best to burn a pot of boiling water in advance and let it cool for later use.

6, endless fried sauce, can be used to burn a tofu or something, very delicious.

The ninth way: spicy pot fried noodles

Spicy pot fried noodles, noodles are smooth and chewy, and the side dishes are crisp and tender, spicy and fragrant, which is extremely enjoyable.

Specific production method

Step 1: Prepare the ingredients. Fresh noodles 400g, lotus root, cabbage, celery, mushrooms, ginger, garlic and red bell pepper. (all the side dishes should be as you like. )

Step 2: Peel and slice the lotus root, shred the celery, shred the cabbage, shred the mushrooms and slice the ginger for later use.

Step 3: Pour the right amount of water into the pot. After the water is boiled, put the noodles into the pot, add 1 tablespoon salt, cook the noodles until they are ripe, and then take them out and put them in cold water.

Step 4: Pour out the cold water. Then pour 1 tsp of oil into the noodles and stir evenly to prevent the noodles from sticking.

Step 5: Pour a proper amount of cooking oil into the pot, add a little pepper and red bell pepper and stir-fry until fragrant. Add 1 spoon Pixian bean paste and stir-fry in red oil.

Step 6: Stir-fry ginger slices and garlic in the pot.

Step 7: Put all the vegetables in the pot and stir fry 1 min. If there are vegetables that are difficult to ripen, you can blanch them with water in advance. )

Step 8: Add 1 tablespoon of soy sauce, half a spoonful of salt and half a spoonful of sugar to taste.

Step 9: Put the noodles into the pot and stir well.

Step 10: Sprinkle a little sesame oil and cooked white sesame seeds before cooking.

The tenth way: oil sprinkled noodles

Oil-sprinkled noodles are named because the most crucial and final step is to pour oil. This kind of noodles is strong, smooth, spicy and strong, and is deeply loved by everyone.

Specific production method

Step 1: Prepare the ingredients. Ordinary flour 300g, rape, soybean sprouts, chives, garlic, coriander and dried Chili powder.

Step 2: Add 1 g salt to the flour, and then slowly pour in about 200ml warm water to form a dough with moderate hardness. Cover the dough with plastic wrap for about 1 hour.

Step 3: cut garlic into powder, coriander into slices, chives into slices, and rape into two halves for later use.

Step 4: Put the soybean sprouts into boiling water in advance and cook them for later use. Because soybean sprouts are difficult to ripen, they should be cooked in advance. )

Step 5: Take out the dough after baking, knead it until the surface is smooth, then cover it with plastic wrap and bake for 20 minutes.

Step 6: Roll out the baked dough.

Step 7: Roll into a big cake about 20*40CM, as shown in the figure.

Step 8: Cut the bread into strips about 3 cm wide along the rolling pin, as shown in the figure.

Step 9: Pinch both ends of the noodles, and then stretch the noodles, as shown in the figure.

Step 10: Put Lamian Noodles into the boiling water pot and cook it quickly. When cooking noodles, you can put a little salt and cooking oil in the pot to prevent the cooked noodles from sticking to the pot.

Step 11: When the noodles are almost cooked, put the rape in the pot and scald it.

Step 12: When cooking noodles, pour 2 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar and half a teaspoon of salt into the noodle bowl and mix well for later use.

Step 13: Put the cooked noodles into a bowl, and then add bean sprouts, rape, minced garlic, minced leek and dried Chili powder in turn. The amount of minced garlic and dried Chili powder should be put according to your own taste. )

Step 14: Pour a little oil into the pot until the oil smokes, then turn off the heat, pour the hot oil on the Chili powder, and sprinkle a little chopped parsley when eating. When the oil is sprinkled on the noodles, you can smell the fragrance of pepper and garlic immediately, which is really attractive.