However, there are always some people who are unwilling to be ordinary, and even instant noodles have to be eaten!

Take some leftovers, for example, and it will become like this.

Dry noodles, served in larger plates, show style.

Taking part in spicy cabbage, plus shooting light is more exquisite, and it has become like this.

Take part in the stew of potato chips and bamboo shoots.

A little more meat.

Don't ask about the cost of this film, it's hard to tear it down.

I just want to eat a bowl of instant noodles quietly.

Saozi material:

500 grams of pork belly, 300 grams of Qishan grain vinegar (which can be replaced by rice vinegar), 60 grams of rice wine, Jiang Mo, pepper powder, spiced powder, Chili powder, pepper powder, salt, soy sauce, white sugar and chicken essence.

Ingredients:

Yellow flowers, fungus, carrots, dried citron, celery (only stems, not leaves), Jiang Mo, shallots (or leeks), eggs, and appropriate amount of Chili oil.

Fabric:

Qishan Hollow Noodles 500g

Practice:

Make Qishan saozi

1, pork belly with skin changed to a knife and cut into 2-3MM thick slices.

2. Heat the pan over medium heat, add the sliced meat and stir-fry until the water runs out and the oil comes out. Cook the rice wine and add Jiang Mo to stir-fry.

3. Pour in 250g of rice vinegar, light soy sauce, add pepper powder and spiced powder, bring to a boil over high heat, turn to low heat and cover the pot for 30 minutes.

4. Turn to medium heat, add Chili powder, salt and white sugar to collect juice, and turn off the heat when the soup is red, bright and thick, and the meat is sour and fragrant.

Manufacturing ingredients

1, yellow flowers and auricularia auricula are soaked early and washed. Cut the yellow flower into small pieces 1CM, and cut the auricularia into fine filaments.

2, carrots, dried citron, cut the thumb cover into thin slices, and cut celery into small pieces 1CM square.

3. Heat a small amount of oil in the wok, stir-fry Jiang Mo, stir-fry the yellow flowers and fungus, stir-fry with soy sauce and salt, and plate for later use.

4. Add a small amount of oil to the wok, add carrots, dried citron and celery to quickly stir-fry the vinegar, add salt to the wok and put it on the plate for later use.

5, the eggs are scattered, spread into thin egg cakes with a pan, and cut into small rhombic pieces; Chop shallots (or maybe cut leeks into small pieces) and put them on a plate for later use.

Make soup heads

1, add more water to the wok than half of the wok (because the soup on Qishan whistle is wide, so add more water) and bring to a boil.

2. Pour in the remaining rice vinegar, add soy sauce, salt, sugar, chicken essence, pepper and pepper powder to make a soup head with moderate sweetness and sourness, turn off the heat and insist that the soup head keeps rolling away.

stewed noodles

1, add water to the soup pot to boil, add fine noodles to boil, turn down the heat and cook for 2-3 minutes (Qishan hollow noodle time is slightly shorter, ordinary noodle time is slightly longer), remove and put into a bowl.

2. Add Chili oil, put Qishan Fructus Sapi, Auricularia flava, carrot, dried celery, sliced eggs and shallots on the surface, and pour them into the hot soup. A bowl of hot, sour and delicious Qishan noodles with minced meat is made.

Cheese? H noodles

Materials: egg vermicelli, homemade pizza sauce, oyster sauce, frozen corn kernels, green peas (frozen after being cooked), onions, shrimps and mozzarella cheese.

Practice:

1, boil the noodles in boiling water until they are 80% cooked, take out and drain, then put them in a greased high-temperature glass container, and mix well with oyster sauce to taste.

2. Spread a layer of pizza sauce and sprinkle with corn kernels. Shredded peas and onions, put shrimps, sprinkle with a layer of mozzarella cheese, preheat the oven at 240 degrees, bake in the middle layer for 15 minutes.

After adding cheese, did you immediately feel the huge feeling of western restaurant? It's really a little knowledge and a little posture ~

Dan Dan Noodles

Materials: 300g of noodles, 20g of shrimp skin, 0g of chopped green onion10g, and 30g of pickled Toona sinensis.

Seasoning: 5g of pepper seeds, 50cc of red oil, 2g of pepper powder, 40g of sesame sauce, 50cc of soy sauce, 20cc of vinegar, 2g of monosodium glutamate, and chicken soup 100cc.

Practice:

1, sesame sauce to participate in chicken soup in batches.

2. Then take part in all the seasoning mixing.

3. Boil the water and put down the noodles.

4. Add cold water and cook.

5, until cooked, pick up the noodles and drain them in a bowl.

6, add shrimp skin.

7. Pour the mixed seasoning on the noodles.

8. Sprinkle with chopped green onion. If you want a richer taste, you can add cooked sesame seeds or cooked peanuts and mix well when eating.

The most classic taste of Sichuan makes it difficult to ride a tiger.