Practice:1. Soak the mushrooms, fungus and yellow flowers.
2. Pour oil into the pan, stir fry the minced meat, add chopped green onion, mushroom, black fungus, yellow flowers, stir fry for a few minutes, then add soy sauce, cooking wine, sugar, salt, chicken essence, and then put in the appropriate amount of water to boil.
3. Pour in the beaten egg, thicken and sprinkle with chopped green onion and garlic.
4. Bring the water to a boil, cook the noodles, fish them out, put them in a bowl, then pour the marinade over the noodles and you can eat.
Raw material recipe (to make 100 bowls): 10 pounds of noodles, 2.5 pounds of soy sauce, 65 grams of sugar, 50 grams of monosodium glutamate, 5 grams of shrimp, 1 pound of cooked lard (or sesame oil), 1.5 pounds of steamed bread.
[Manufacturing method]:
1. Put the pot on medium heat, add 250g of water, put the shrimp roe into the pot and bring to a boil, add the sugar after 3 minutes, dissolve and pour in the soy sauce, turn off the heat, let it cool and then put it into a container for spare.
2. Boil water in a pot, put as much noodles as customers need (but no more than 15 bowls per pot, each bowl of raw noodles weighs about 130g), cover with a small pot lid.
Place an empty bowl on the counter and pour 25g of soy sauce, 10g of cooked lard or sesame oil, 0.5g of green tip and MSG into each bowl.
After the noodles are boiled, add the right amount of water to make the noodles cook, uncover when boiling, skim off the floating foam, ladle the noodles one by one into the bowl, and pour in the right amount of noodle broth.
3. Steamed buns:Steamed buns are noodles made from a variety of vegetables, divided into raw and cooked. Some of them are garlic paste, garlic flowers, pickles (spring pickles); some of them are bok choy, chuanxiong, green peppers. Wash these vegetables, blanch them in boiling water, and then cut them into julienne strips or segments.
Ingredients:noodles, pork stuffing, bean sprouts, scallions, minced ginger, garlic, chili peppers, sesame paste, choy sum, cilantro, light soy sauce, light soy sauce, cooking wine, rice vinegar, broth, pepper, lard.
Practice:1. Pour oil into the wok and stir-fry the pork filling until ready to use; blanch the cabbage and set aside.
2. Stir fry onion, ginger and garlic in lard, stir fry chili pepper, bean sprouts and minced pork, then add cooking wine, soy sauce, light soy sauce, rice vinegar and stock, and stir fry with sesame sauce and pepper when it comes out of the pan.
3. Boil water, cook the noodles, fish them out, put them into a bowl, then pour the marinade over the noodles, add boiled cabbage and cilantro and serve.
90g of noodles, 50g of fat intestines, 250g of pancetta, 25g of blood wang, 15g of mung bean sprouts, 250g of white iron tofu.
Sanhe oil, bazan pepper, fermented bean curd, monosodium glutamate (MSG), sweet wine, pepper, minced garlic, minced ginger, chopped green onion, and stock.
1. cooking. Wash the pork intestines to remove the odor, cook until half-cooked, fish out, cut into pieces, add spices to cook with.
2. Boil the pork and cut it into small cubes. Fry the oil in a pan with salt, decant the oil and put it in sweet wine. Boil some vinegar and fry to a crisp whistle.
3. Tofu cut into cubes, soak in salt water, fish out, drain, fry bubble whistle in oil and fish out.
4. In a frying pan, add crispy whistle oil, intestinal oil, bazan pepper, stir fry and add ginger, garlic paste, tofu brain, add water to boil, pour out the red oil and standby.
5. Put the egg noodles and bean sprouts into a pot of boiling water and cook for about 1 minute. Put the intestines, crispy whistles and tofu bubble whistles into the noodle bowl, use a slotted spoon to put the king snow flakes into the pot, place them on top of the noodles, ladle in the broth, red oil, monosodium glutamate and chopped green onion.
Ingredients:cooked beef, ramen noodles, beef broth, butter, sliced white radish, oil chili, cilantro, garlic cloves. Aged vinegar
1. Skim off the froth from the cooked beef broth, add the sliced white radish and butter, bring to a boil and set aside.
2. Chop the parsley and garlic cloves, dice the cooked beef and set aside.
3. Knead the flour well with the lye, pull it into noodles by hand (if you have difficulty, you can also press it with a pasta press), cook it and take it out.
4. Ladle the broth into the noodles (submerge the noodles), grab the cilantro, minced garlic cloves and diced beef, pour the oil over and serve.
(How to make oil chili:Mix red chili powder, white sesame, pepper powder and salt in a porcelain bowl. Boil the clear oil to 7-8%, pour it into the porcelain bowl and mix well. The amount of oil must exceed the amount of chili powder. Chili consumption depends on personal taste.
5. When used, pour a little vinegar to remove the fishy and neutralize the alkali.