Authentic grilled cold noodles practices and ingredients
Authentic grilled cold noodles practices and ingredients, in fact, we grilled cold noodles have a variety of practices, it can be made according to the different hobbies of each of us different kinds of flavors, such as the common grilled cold noodles, is a lot of people like, the following authentic grilled cold noodles practices and ingredients.
Authentic grilled cold noodles practice and ingredients 1
Ingredients
Grilled cold noodle pasta piece, chopped onion moderate amount, chopped green onion moderate amount, homemade barbecue dry ingredients moderate amount, an egg, grilled sausage a, moderate amount of oil, garlic hot sauce moderate amount, sweet noodle sauce moderate amount, ketchup moderate amount.
Directions
1, put a little bit of oil in the pan, heat on low heat, put in the cold noodles, a little soft and then turn over.
2, knocked into the egg beaten, spread evenly, sprinkled with dry barbecue ingredients, slightly solidified after turning, then you can pour a little water in the pot, so that you can not do not come to the cold noodles taste better.
3, the three sauces in accordance with their own preferred ratio, suitable for the taste mix, add water to dilute, brush on the noodles, sprinkle with chopped green onions, chopped onions.
4, grilled sausage cut in advance, put on the pasta, and then rolled up, out of the pot.
Recipe Tips
Add water to the pot to soften the cold noodles, so they won't crack and fall apart, and will taste better.
Roasted Cold Noodles
Ingredients
Cold Noodles, Eggs, Cilantro, Spicy Chili Sauce, Sweet Sauce, Water, Vinegar, White sesame seeds, vegetable oil.
Directions
1, prepare the ingredients. Chili sauce sweet noodle sauce into a bowl, add a spoonful of water and mix well. Wash and chop the cilantro.
2, the pan put oil, do not need a lot, medium heat.
3. Put in a sheet of cold pasta and fry it a little bit without turning it over.
4, beaten eggs dripping on the surface, almost solidified when the flip.
5, pour a spoonful of vinegar and then pour a little water on the cold noodles, almost dry when the surface brush sauce, sprinkle parsley.
6, rolled up and cut into sections, mounted on a plate and sprinkle sesame seeds can be enjoyed.
Northestern China Charcoal Grilled Cold Noodles
Ingredients
Tomato sauce, grilled cold noodles, sugar, vinegar, eggs, hot sauce, chopped green onion.
Directions
1. This is the pastry of the grilled cold noodles that you buy.
2, electric cake pan preheating brush some oil, put cold noodles.
3, beat an egg on top, stir the egg spread flat on the cold noodles.
4, after the egg solidified, turn over, and then brush with hot sauce, ketchup, vinegar, sprinkle sugar, sesame seeds (according to personal taste adjust the amount of ingredients) chopped green onions, put the pre-baked grilled sausage.
5, and then rolled up, cut sections of the plate.
6, what are you waiting for, quickly move chopsticks.
One egg
Steps
1. Prepare the seasoning
2. Chop up the side dishes, onion, spring onion, diced ham
3. One bowl of spicy and one bowl of not spicy.
4, put the oil, cold noodles into the pot, beat the egg.
5, turn over, put in the small diced
6, coated with sauce
7, sprinkle a little black sesame seeds
8, wrapped up, chopped.
9, look good!
10, more affordable and delicious than those bought outside.
Tips
Remember to add more water when baking cold noodles to fry. This way, the noodles will not be hard.
Authentic roasted cold noodles and ingredients 3 Authentic Northeast roasted cold noodles a full set of technical recipes, their own store experience to share put the noodles on the iron plate, brush oil, if the noodles are hard on the face of the water underneath the noodles, put the water on the iron plate must be hot, so that the water can be evaporated right away, so that the noodles can be quickly softened. (now do is to the cold noodles under the water, with a bottle of eye will be it, or cold noodles will be hard, the amount of water their own grasp there is no need to difference in the slightest) will be brushed with oil that side of the turn over a little bit, in the absence of oil that side of the addition of eggs (you can also do not add), and then reversed, in the upward that side of the brush sauce, chili sauce, sesame seeds, cumin, cilantro. Then turn over and bake, then you can eat, eat when you can put vinegar essence and sweet and sour vinegar. (chili, egg, kebabs, sesame, cumin, coriander, vinegar essence, etc. is completely personal preference, add whatever you need, but declare it before grilling, otherwise it will not taste right) or put oil on the grill plate first, then put the noodles on it, beat the egg on the upward-facing side, and then turn the noodles over Brush the sauce on the non-egg-facing side, put in the cilantro, diced onion, etc., and then put in the sugar and vinegar. Then cut it with a spatula, and it's ready to eat! The flavor of each sauce determines the taste of the grilled cold noodles! Grilled cold noodles to the mastery of the fire is also very important, some customers like fluffy, characterized by fluffy delicious sauce pungent, eat very strong, fresh and spicy mellow. Fried cold noodles have a different fire to pay attention to, the fire is small fluffy, fire big crunchy and delicious. The sauce, I have introduced below, and then look at the next ha! Specific method After the cold plate is hot, put the oil and then after the oil is hot, put on the grilled cold noodle sheet, in the cold noodle sheet on the side of the oil brush, and then put the egg has been stirred up, with a spatula to the flat a little bit, that is, to make the egg liquid evenly distributed in the cold noodle sheet of the four sides, Waiting for the egg liquid semi-solidified state, give the cold noodle sheet turn over, and then again brush oil, then the cold noodles. After that, brush with our boiled floating sauce ，，，，， and put the pre-cut round onion and grilled sausage on the top of the brushed sauce, turn the right side of the cold pasta sheet up, that is, cover the grilled sausage, and turn the left side of the cold pasta sheet up, and then the cold pasta sheet in the middle of the cold pasta sheet wrapped in the round onion and grilled sausage. After that, cut it vertically and then horizontally into suitable sizes. 。。。。 After cutting, sprinkle some sugar and vinegar, "the purpose is to enter the sweet and sour flavor", if you eat spicy, put some chili oil (preferably put Korean-style hot sauce. Because this is very delicate taste and color are good,, the big wholesale market have Korean-style hot sauce, if you do not know can Taobao search will see the appearance of) with the hands of two spatulas to mix a little, and then served to the disposable carton. Lastly, sprinkle the spices we made 、、、、、 spices are peanut sesame seeds and cumin "there will be a specific introduction" chili oil practice pan into some small red chili peppers, peppercorns in a pan frying aroma, poured into a container of pounding, the pot and then into the oil, the pounded dried chili peppers and peppercorns of the end of the pour into the oil, then add white sesame seeds, and the oil, and then the chili oil, and then the chili oil. oil seeds, and then add white sesame seeds, add a little salt, stir fry can be. This kind of chili oil tastes great, put in a container can be eaten for a long time, absolutely no Sudan red. If you are looking for the color and flavor of the sauce for the Northeast brush, use the recipe below The modulation of the Peachy Sauce 1, Ingredients: 500g of pickled peppers, sesame seed paste 150g, 200g of peanut butter, 40g of chili oil, 100g of garlic kernel, 30g of pepper, 80g of monosodium glutamate (MSG), Super King of Fresh Flavor (KOF) 10g, 100g of chicken essence, white sugar, 100g of chili oil. Chicken essence 100g, sugar 20g, refined salt 40g. (Do not know the seasoning of Taobao search to see the look and profile, wholesale seasoning places are sold, or larger seasoning store) 2, the first pickled peppers finely chopped, garlic cloves peeled and crushed. 3, with a porcelain filled with sesame paste, peanut butter, chili sauce, garlic kernel, pepper, super fresh flavor king, chicken essence, sugar, fine salt and other mixing evenly. 4, the vegetable oil burned to eight mature put pickled pepper finely chopped fried incense, and then poured into the porcelain seasoned material, cover the lid, let it cool down and then taste it, if it became, appropriate to put a little sugar, monosodium glutamate, light add a little salt that is into the floating sauce. If the ordinary sauce to try the following The first to consume oil, soy sauce, garlic sauce, sweet noodle sauce, seafood sauce, the proportion of their own experiments The second 1 tablespoon of soy sauce, 2 tablespoons of salt, 3 tablespoons of pepper, 4 tablespoons of oyster sauce, 5 tablespoons of Korean hot sauce, and the right amount of garlic garlic sauce diluted The third Korean hot sauce (), the first to use the same sauce, and then the first to use the same sauce. I used this, Korean-style hot sauce color deep red, crystal but not transparent. Look closely and you can see tiny . Chili particles. Entry spicy and sweet, spicy sauce delicate color and taste are good so choose this / because the Korean-style hot sauce is more mellow so we use garlic water debugging) is actually very simple, brush the sauce I use can be used to use the floating sauce, and finally stir-fried with the Korean-style hot sauce, the use of the two sauces! Sprinkle the production In fact, skilled after the barbecue cold noodles can be put in a bottle of seasoning, such as the longest used is the peanuts, sesame seeds and cumin particles hit the crushed (peanut crumbs), put in a bottle, and then sprinkled with the material on the (here to say that before frying peanuts frying, peanuts will be bad bad rotten pick out, Sprouting particles, to be placed in the water to soak 5 - 10 minutes (so that the fried will not be outside the paste inside is still tender this it, can be cleaned, but also fried to maintain the crispness of one of the main points, will be peanut rice out, spread out the control of water, it is best to dry to the surface of the water, so as to avoid frying when the pot burst, hot pot of cold oil, that is, frying pan is hot, the immediate oil, and then immediately peanut rice in the pan, keep the heat small, and will be peanut rice stir fry a few times, so that it is evenly coated with oil, and then flat spread, dip fried for about 2 minutes; then turn to medium-high heat, stir fry quickly, until the peanuts slowly crackling sound, until the intensive cracking sound, Immediately turn off the fire, the residual temperature in the pan to continue to stir fry a few times; in fact, what time to stop stir frying the peanuts, long time from the peanuts to color on the degree of what can be seen out of the practice of their own long on the know! (Sesame) I bought cooked sesame, because the market batch happens to be cooked at a price, just buy the cooked, there is a machine with the machine does not have a manual own research, In there is cumin, why not use cumin powder, personally feel that if you are not afraid of trouble on the cumin particles in the pot to fry a little bit, not a moment will be able to smell the flavor of cumin, hurry up and stop, get out of the broken. (Fried cumin fire is very difficult to master, the need for time to contact the fried big on the bitter hard to eat this thing key) fried cumin than cumin powder to be fragrant! Generally, we like to eat barbecue, all the flavor of cumin year after year, addictive! But the delivery over the grilled cold noodles are generally placed in the insulation, but generally I am 2 days to let them dispensing over once, the city has a special over the distribution of trucks, 5 yuan a charge. Not expensive, grilled cold noodles can not we eat the Korean cold noodles can be placed for a long time, he is not easy to save so do not buy too much at a time! Sometimes give the goods when you look down, look down the surface of the grilled cold noodles are not some hairy, because easy to break them to the surface hairy brush down in the send, can not be stored for a long time and the flavor is not good! pay attention to it look at the grilled cold noodles in the pursuit of color and taste full, our local are put onion (onion on the line if the Northeast of the onion would be better to add flavor in addition to taste good) chopped, green onions and grilled sausage at the same time also in the iron plate on the hot, and finally cut them into the right size) put on the cilantro embellishment looks good it hee hee pin like well ---- I usually grilled a bunch of grilled sausage put on the side of the iron plate Teppan temperature can be maintained to keep the cold noodles grilled, and the cold noodles grilled. The temperature of the iron plate can keep the grilled sausage from getting cold, and then when the cold noodles are ready, we cut the grilled cold noodles and then cut the grilled sausage as well, and then put them into the box together Personally, I feel that the grilled cold noodles with the Korean spicy sauce will have a better color, and it may be different from the living habits of the people in different regions, and they may taste different, and the snacks are not the same as the ones in the same layer, but we must be able to improve them, and we must be able to improve them, and we must be able to improve the snacks in the same layer, and we must know how to improve the snacks. It's all right. How to eat how to come, snacks are not fixed method, is the pursuit of delicious! Most of the snacks are 4 - 6% of the profits Wrote so much really tired! Already said in detail, their own practical experience, but also no longer around you can not hand in hand to teach you, snacks to eat more bitter practice, I wish you success! Iron plate selection My stove burns a round 10-hole honeycomb coal, honeycomb coal height 8 cm diameter 10 cm, the current price is 0, 52 yuan a piece, I burn 30 pieces a night, 30 pieces multiplied by 0, 52 yuan is equal to 15, 6 yuan, I have also used the iron plate - my! The iron plate is 20 millimeters thick, and honeycomb coal is burned underneath. If you use gas I suggest you use a thinner iron plate (6 to 8 millimeters), The thin iron plate will save some of the gas. It is best to do a good steel bending treatment on all four sides of the iron plate, which will prevent the iron plate from deforming ---- just bought a new iron plate, you can heat it up first, and then slowly add oil to the hot iron plate, or you can gently rub it with a piece of oiled rag. When the iron plate burns black, it is good Generally choose the gas, with the honeycomb coal not many newbies! Teppan general specifications single stove width 40 * 45 cm 40 * 60 cm, double stove width 35 * 70 cm At the beginning of the same recipe to do baked cold noodles must also do not good, the problem of the technique, the same thing people do 5 minutes you do 10 minutes, the fire seasoning more than a small amount of how much, etc. is the need to go to the heart of the experience of practice to get experience!
Have you ever tried making wine with ootheca mantidis? Do you know its efficacy and function? Ootheca Mantidis is a kind of Chinese herbal