A, the simplest mixing noodles. Boil water, water to be a little more, the bowl put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate, chopped scallions, and then the water below the boil, a little hard, put in the bowl a mix. If it is alkaline water surface, then you can add a little good vinegar. Remember the sequence, otherwise the taste will be different. If you add a little bit of good squash diced (to cut their own, finished squash diced not good), sesame sauce or peanut butter (diluted with cold water, eat now, mix). Second, tomato and egg soup noodles: first scrambled eggs, add water, tomato slices, salt, water open noodles until cooked, add pepper monosodium glutamate. Third, fried noodles: baby bok choy, shredded meat, shredded mushrooms. Below, a little harder. Fish out, put cold water rinse, Li dry water. Large fire, first fried shredded meat, cooked, add cabbage, discolored, add mushrooms, fried a few times, add noodles fried a few times, mix well, change to medium heat, add salt, pepper, a little monosodium glutamate (MSG), change to low heat, one hand with a spatula to stir-fry, one hand with a pair of chopsticks to the noodle shaking loose, the noodles and the ingredients as much as possible to mix well, the cabbage can not be yellow. Remarks: 1 Add some good vinegar when you eat the stir-fried noodles. 2 tenderloin cut into thin shreds, add a little salt and mix with cornstarch, add a little oil and mix well. Fourth, first put shrimp (to buy good quality) in the water for a few moments of small cooking, and then give the oil, put the noodles, almost cooked, add cabbage, cooked, add salt, pepper, a little monosodium glutamate, can be. Five, the simplest cold (mixed) noodles. Boil water, a little more water, shallow stainless steel pot, add sesame oil, wait for use. In a bowl, put Haitian soy sauce, pepper, monosodium glutamate, chopped scallions, and then under the boiling water, a little hard, put in the pot with sesame oil, mix well, put in front of the air conditioner to blow for 1-2 minutes, mixing while blowing, so that it cools evenly. Then, put it in a bowl and mix it. If it's lye water, you can add a little good vinegar. Remember the sequence of procedures, otherwise the taste will not be the same. If you add a little bit of good diced squash (to cut their own, finished diced squash is not good), sesame sauce or peanut butter (thinned with cool water, eat now, mix). Tomato and Egg Marinade Noodles The recipe is very simple: remove the tomatoes from the stem and cut into pieces, break the eggs and stir well. Hot frying pan (a little more oil), the first fried eggs, shaped and fished out, the remaining oil left in the pan, add chopped green onion stir fry, put the tomatoes into the stir fry for a while, add the egg mixture, add water and cook a little for a short while, to be red soup boiling bubbles, add salt and monosodium glutamate to the pot. (This is the practice of tomato scrambled eggs, right? Clever! But do the noodle brine need to add a little more water, and to put a little more salt, this is the key oh.) Remember to salt the noodles slightly during the cooking process, fish them out, put them in cool water to cool down, and stir them with the finished tomato and egg marinade and you're done. The easiest way to stew noodles You first heat the oil, put pepper, dashi cooked for a while, and then pepper, dashi skimming; put a small amount of meat trap (like meat can be used meat, like vegetarian can not put), onions, ginger, garlic, a small amount of salt, soy sauce stir-fry a little over high heat, and then put washed lentils and cut into chunks of potatoes (chunks do not be too thick), and then put the right amount of salt and soy sauce and then stir-fry a little bit; into a one or two tomatoes and then stir-fry a little; and then into the water (water put not more than vegetables, the amount of water is very important), and so the water boiled on top of the noodles, cover the lid, about 15 minutes of simmering over medium heat (to regularly go to the next water, do not paste the pot Oh, if the water is not enough, you can properly add a little bit); the water is basically no after the shutdown, and then the noodles and vegetables can be evenly flipped Classic Noodle Practices Dictionary [Classic] Noodle Methods: All of the following are based on one-person portions Ingredients: two eggs, two green peppers (if you don't like spicy food, you can cut it in half). Break the eggs, pour them into a bowl, use chopsticks to stir the yolks well, and wait for the oil to smoke, gently stir the eggs to the center of the pan as the center of the circle from top to bottom, slowly pour into the pan. Wait until the eggs in the role of the oil began to expand, copy up the spatula (frying spoon) to fry the eggs turned up, it is best to turn over the side of the pot, hurry to cut up the shredded green peppers into the pot, stir fry for about 10 seconds to hurry and the eggs stirred together, mixing well, a little bit of frying for a while, put a little bit of salt. See the egg has turned dark yellow, green pepper shredded is almost cooked, out of the pot! Pour into the water, generally one-third of the pot strong, because the noodles are cooked is very good at absorbing water, in order to prevent the noodles are done, the water is not enough and gathered in a piece, unsightly and difficult to eat! Big fire boiling, the water boiled, you have to put the salt first, the salt melt, with chopsticks dipped in a little water, try the degree of salty, generally at this time, to be slightly salty, because you have not yet put the noodles. Once the noodles are in, use the chopsticks to carefully separate the noodles to prevent them from sticking together in the water! This is the time to pour in the scrambled eggs. When the water boils, use your chopsticks to stir the noodles and vegetables together, and cook again. If you like baby bok choy, put them in before you turn off the heat, and use the noodles to hold them in the soup. A little while later, turn off the heat! The following goes without saying. Just the easiest way to make it. lentil stewed noodles practice (the whole) 1, elect to roll out the noodles 2, the noodles first pulled some short, put the steamer across the water to steam 8 mature, look at the noodle situation, if the soft noodles on 8 mature, hard noodles on the more steam for a while, the key is to pay attention to do not stick together 3, the side of the steaming noodles side of the bean curd shredded, can also be broken into a 2-3cm long segments segment; cut the meat into julienne, mixed with soy sauce; love to eat the vegetables on the preparation of more bean curd 4, hot oil, the next garlic, under the meat stir-fry color; under the bean curd stir-fry green; this time the noodle is almost steamed, take it out and put it on the bean curd, put a little, put some soy sauce, cover the pot. 5, when the stir-fry, pay attention to do not burnt pot, beans cooked salt, out of the pot before a little chicken on the ok. Because the noodles are almost cooked before frying, so just make sure the beans are cooked. 2, two people ingredients: main ingredients: a catty of beans, washed, cut into sections Meat 3 two, according to personal preference can be increased or decreased, cut into slices of meat, with a small amount of salt, soy sauce. Marinate for a few minutes. Fine noodles a catty, if the noodles are too long, appropriate cut a few cuts Sprinkles: oil, soy sauce, salt, chicken essence Method: 1. under the oil (the amount of oil and ordinary bean curd stir-fried meat is almost), when the oil is hot, the marinated meat into the frying pan, when the meat turns brown, will be ready to bean curd into the appropriate amount of soy sauce, salt, chicken essence, stir-frying bean curd and meat, to five or six mature, pour in some water, the bean curd just didn't have to live can be. (Personally, I think the soy sauce can be appropriate to put more, so that the final mix out of the stewed noodles good color) 2. find a cage drawer on the frying pan (if you do not have a drawer, you can cross the two chopsticks in the frying pan), the thin noodles evenly spread in the cage drawer, cover the pot, steam over medium heat for 8 minutes, the cage drawer of the noodles in the pot, mix thoroughly, Shanxi stewed noodles are ready. (Because the noodles are basically dry steamed, so before stirring you will feel that the noodles are dry, like they have not been steamed, don't worry, they are already cooked) Remarks: 1. The typical Shanxi way of eating is: pour the minced garlic over the vinegar, stir well, put it into the stewed noodles and mix it well, then eat it. 2. According to personal preference, you can add tomato in the bean curd, the flavor is also very good. 3. If you have leftover casserole, next time you eat it, put a small amount of oil in a frying pan, and when the oil is hot, pour in the leftover casserole and stir-fry. The flavor is very good and different from the first time you make the casserole. 4. if the first time to do the stewed noodles: A. steam, pay attention to the amount of water in the frying pan, do not boil dry, beans paste, very difficult to eat; B. noodles steamed, do not rush to turn off the fire, carefully open the wrong steam drawer to see how much water in the frying pan, the normal situation is that there is still a lot of soup in the pot, if dry, in the water will not be too late to add a little bit of water. If it's too dry, the casserole will taste a bit choked and not as flavorful. Do you think this answer is good?