Hong Kong snack shrimp noodles, all the materials are bought from Taobao, and the noodles are made of bamboo noodles. Generally, there are two kinds, one is dry and the other is wet vacuum packaging. Wet noodles have short shelf life and strong alkalinity. According to your own preferences. Mix the cooked noodles with soy sauce and buy shrimp in the store. Dongzi oyster sauce made in Japan is recommended for soy sauce. If you are interested, don't push specific stores, just search for them yourself.
Japanese-style Chinese salad, but also Taobao to buy Japanese-style Lamian Noodles, seasoning juice is generally cold Chinese special juice, or Cupid salad juice, or udon noodle sauce, just choose a big brand. Lunch with shredded pork, shredded cucumber and tomatoes! Semi-Lamian Noodles in the ladies' canteen. His Weibo has a prescription. This is too complicated. Search for yourself and see if it fits. In fact, you can also make a simplified version, Laoganma, sweet noodle sauce, fermented milk and sesame sauce, mix them evenly according to your personal taste, and drain a little soy sauce and cooking wine.
If you are really busy, instant noodles with shredded vegetables are relatively healthy. Take a new chicken noodle, cook it without oil bag, find a big bowl, cut the shredded lettuce and oil bag into it, and then rush in the cooked Hu spicy soup noodles.
The ingredients and seasonings inside are necessary. Other ingredients are just to add flavor. You can also add ham and vegetables. Everything tastes good when mixed together. Of course, even without cucumbers, green onions, tomatoes and so on. , just mix the bare surface (? ) It's delicious, too!
Preparation materials:
Noodles (optional handmade noodles, fresh noodles, packaged hot pot noodles, instant noodles, dried noodles, etc.). );
Shredded cucumber, shredded onion, garlic 1 petal, tomato half optional;
1 egg;
Sesame sauce 1 spoon, peanut butter 1/3 spoon, tofu, leek flower, laodopted mother, Chili powder, vinegar, etc.
Huang Feihong peanuts or other brittle nuts.
The practice is as follows:
Cooking noodles: boil a pot of boiling water, put noodles in the pot, pour a bowl of cold water after the water boils, and add cold water again. Repeat this three times to make the noodles taste more q-elastic;
Side dishes: while cooking noodles, cut some shredded onion (which can be half a finger long) and shredded cucumber (which is about twice as long as shredded onion, which will also affect the taste), and teenagers with heavy tastes can also cut a clove of garlic;
Preparation of sauce: take a spoonful of sesame sauce, a third spoonful of peanut butter, half a piece of bean curd, a chopstick, chives and a little Laoganma, add warm water and stir until the sauce is semi-liquid and fine;
When the noodles are cooked, code the shredded cucumber, shredded onion, shredded garlic and a little Chili powder while they are hot, pour a spoonful of oil on the seasoning, and then pour in the prepared sauce;
Put some oil in the pot, put an egg in it when it is very hot, fry a delicious egg, spread it on the noodles, and mix well to eat.
Some time ago, I made an upgraded version of this noodle, which saved the process of pouring oil. I turned garlic cloves into garlic paste and mixed it directly with the sauce. I added some diced tomatoes and Huang Feihong peanuts, and fried a little minced meat with Pixian watercress to make the meat sauce, which felt richer and more delicious.