In summer, noodles are marinated. Daquan noodles with gravy are a traditional pasta method in Northeast China. The marinated noodles have various methods, different flavors, and various materials. With different materials and practices, they also have different flavors. Choose fresh eggplant, pepper, beans, tomatoes, pork, eggs, soy sauce, and noodles with sliced noodles or dried noodles. In particular, the handmade noodles made at home taste the best. The noodles are smooth and smooth, and the halogen is thick and not greasy. They are especially suitable for eating in summer, cool and appetizing, and have good nutrition. They are so delicious that they can't stop eating every time they are cooked. Don't eat noodles that you like.
1, shredded pork noodles with pepper
The method is very simple. After the noodles are cooked, pass them with cold water, and the fried shredded pork with pepper in the wok can't stop. Generally speaking, if this dish wants to be delicious, some ingredients are indispensable, that is, soy sauce and soy sauce can't be less. This is also a key to the delicious shredded pork with pepper. Finally, pour the fried shredded pork on the noodles, which must be very fragrant and delicious.
2, minced meat eggplant noodles
Eggplant with minced meat is very delicious. I believe many people have eaten mixed rice with minced meat. In fact, eggplant noodles are also very good, and the method is very simple. First, stir-fry eggplant with minced meat with soy sauce. After stir-frying the meat, put the eggplant in smaller pieces, stir-fry it with seasoning, and finally thicken it with gouache. For noodles, it is also necessary to boil them in hot water, then pour them in cold water, and finally pour the minced meat and eggplant on the noodles.
3. Tomato and egg noodles
Similarly, it is very simple to stir-fry tomatoes and eggs. First, put oil in the pot, stir-fry the eggs in advance, then add tomatoes in another pot, stir-fry red soup, pour the eggs into the pan and put some salt out. Noodles can be cooked with handmade noodles. After cooking, if it is hot, you can also have cold water, and spread tomatoes and eggs on it, and mix them once.
4, minced meat and bean noodles
Cut the pork into small pieces, cut the meat into minced meat, add oil to the pot and stir-fry the minced meat, then add the beans. If you want to stir-fry the color, don't forget to put the soy sauce. This is a coloring artifact. After frying, just wait for the noodles. In summer, the noodles should be too cold, and the food on the top is really delicious. This minced meat and bean noodles is also very popular in summer.
5. Noodles with mushroom sauce
It's easy. Just cook the noodles directly, cool them and put sesame oil on them, then pour in the bought mushroom sauce, mix them evenly and eat them directly. It's delicious. You can do this if you like to be lazy, and a delicious mushroom noodle is done like this.
6. Oil-sprinkled noodles
Chop the chili powder and shallots into chopped green onion, and the noodles should be as wide as possible. After cooking, let them cool, control the water, then put sesame oil in a large bowl, then burn the oil in the pot, pour it on the noodles after the oil is hot, finally add the chili powder and shallots, add soy sauce and vinegar, and finally mix them evenly with chopsticks before eating.
How to Choose Fresh Celery Celery is a very common and nutritious vegetable, which is rich in cellulose and chewy. It is a rare food on the table. There are two kinds of celery that we usually eat: one is Oenanthe javanica, also known as water celery and wild celery; The other is celery born in dry land, also known as medicinal celery and parsley.
1, identify four kinds of celery
Green celery has a strong flavor; Huangxinqin has a strong flavor, tender fragrance and crispness; White celery is light and not crisp; Celery is light and crisp to eat.
2. Distinguish whether to transplant celery or in-situ celery.
As we know, there are two ways to grow celery, that is, to grow seedlings first and then transplant them, and to grow them after sowing until harvest (without transplanting). Therefore, generally speaking, the quality of transplanted celery is good, and the quality of in-situ celery (without transplanting) is poor. So when buying celery, it is important to distinguish between transplanted celery and in-situ celery. Because celery is harvested with roots, the roots of transplanted celery are generally short and few, while the roots of in-situ celery are many and long.
3, celery fresh, mainly depends on whether the leaf is straight.
Fresh celery is flat. When celery is stored for a long time, the tip of the leaves will be tilted, the leaves will be soft, and even yellow and rusty. Choose thick and tender petioles, one plant with 4-6 petioles, 40-50 cm long, no yellow leaves, diseased leaves and broken leaves, and its leaf color and petiole color conform to the characteristics of the original variety, and it is better to be neat and even. According to the truth, the petiole is not hollow, the petiole is broad, the leaf color is dark green, and the mouth is crisp and tender.
4. It is not advisable to buy the leaves with thick green color.
No matter what kind of cooking recipe celery is, it is not suitable to buy celery with dark green leaves. Because the leaves are "dark", it means that during the growth period, there is drought and water shortage, slow growth, more crude fiber and old eating.