Basic sauce of udon noodles
Ingredients: 20 pieces of dried small fish, kelp 5× 5cm, 3 cups of water, 30g of wood fillets, 2 tablespoons of soy sauce, 2 tablespoons of Wei Lin, wine 1 tablespoon, salt 1 tsp.
Practice:
1, remove the viscera from the head and abdomen of the dried fish, and then soak it with kelp and water for about 4 hours.
2. When it is cooked to 85_90℃ with low fire, take out the kelp first, and then add the wood fillets to boil together.
3. Turn off the fire after boiling, let it stand for a while, and then filter out the soup with a fine mesh after all the wood fillets are precipitated.
4. Continue to cook the soup with low heat, then add all seasonings and boil it.
5, as long as it is stored in the refrigerator, it can be stored for about 3 days.
Udon noodles and mushroom sauce
Ingredients: chicken legs, mushrooms, sweet plum vegetables, shredded ginger, chopped green onion, star anise, sweet noodle sauce.
Practice:
1, sweet plum vegetables are soaked in clear water, washed and diced; Boning, peeling and cutting chicken legs into cubes; After the mushrooms are soaked in warm water, they are washed and diced.
2, hot oil in the pot, small and medium-sized fragrant ginger, onion, star anise.
3. Add diced chicken and stir-fry until it becomes discolored. Season with appropriate amount of soy sauce and sugar and stir-fry evenly.
4. Add mushrooms and plum seeds, add appropriate amount of sweet noodle sauce, and stir well.
5, pour the right amount of boiling water, cover the lid and simmer for about 30 minutes.
6, finally try the taste, use salt chicken essence to adjust the taste, if there is more soup, you can use water starch to tick a tick.
Udon noodle avocado sauce
Ingredients: 2 avocados, onion 15g, coriander 5g, tomato 15g, lemonade 10g, pepper juice 5g and salt 3g.
Practice:
1, avocado peeled and mashed; Chop onion; Tomato hob block; Chop coriander.
2. Put the above-mentioned processed raw materials in a bowl and mix them evenly.
Udon noodles sukiyaki sauce
Ingredients: 200g of water, 200g of fermented grains, 0/80g of soy sauce/kloc, and 0/00g of white sugar/kloc.
Practice:
1, pour the wine into the pot, and cook it with Chinese fire until it boils slightly, then stop the fire to remove the ethanol smell.
2. Pour all other raw materials into the pot of 1, and then slowly heat it with slow fire.
3, while stirring evenly with a spoon, until the white sugar melts, you can stop the fire.
4. After the mixed juice of the method 3 is refrigerated, it can be poured into a vessel.
Second, how to adjust the soup of Japanese udon noodles?
In Japan, udon noodles are a must-have item at home and an indispensable protagonist in Japanese restaurants. Generally, the method of making juice from udon noodles is very simple. Add stock, Japanese miso, Japanese soy sauce, cuttlefish, sake and Weilin into the pot and cook for about 5 minutes on low heat.
Ingredients: Dashiweilin1~ 2 teaspoons, 200 grams of udon noodles, peeled carrots1~ 2, 4 sweet onions, 6 ~ 8 strips of mushrooms or umbrella mushrooms, and some chives.
Practice:
1, cook Dashi broth, and simmer with slow fire to make the taste mellow.
2. Cook the udon noodles and put the noodle soup into a bowl. Carrots are cut into thin strips, sweet onions are cut into pieces, strip mushrooms are cut into one third of the length, umbrella mushrooms are torn into strips, and then broth is added for boiling.
3. Put the noodles in the broth and heat it slightly.
4. After the carrots, onions and mushrooms are cooked, pour in the hot noodle soup and sprinkle with chopped chives.
Note: Dashiweilin is Japanese chicken essence, which is available in supermarkets. If you can't buy it, you can use chicken essence instead.