Fried noodles, also called tea noodles, are a seasonal snack in Beijing in spring, autumn and winter. It has a smooth texture, rich aroma and rich nutrition, and is especially suitable for the elderly and children.

Ingredients: flour, black sesame seeds, pine nuts, melon seeds, peanuts, walnuts, osmanthus juice, brown sugar, vegetable oil or beef bone marrow oil.

Stir while pouring the noodles, so as not to let the oil burn the batter. What I need to remind you here is that it is most taboo to use high heat to stir-fry noodles. Otherwise, it will be easy to paste, and you have to keep squeezing the flour with a shovel, otherwise it will be easy to form gnocchi.

When the flour slowly changes from white to wheat yellow, this means that the flour has been cooked. At this point you will find that the whole house is filled with a faint scent of wheat.

Then add oil to the fried noodles. Continue stirring. If you like to be vegetarian, just add the oil you usually use for cooking. If you are a meat lover, beef bone marrow oil will make the fried noodles taste more delicious. Of course, getting the beef bone marrow oil is more troublesome. You need to boil the sawed beef ribs together with Chinese pepper, aniseed, green onions and ginger in a pressure cooker. Then rinse out the cooked soup oil and use a wok to drain the remaining water. The lower part is the nutrient-rich beef bone marrow oil.

When the fried noodles and oil are completely stirred, pour the prepared walnut kernels, melon seeds, pine nuts, peanut kernels, and black sesame seeds into the pot, stir evenly, and then it is ready to serve.

After the fried noodles are completely cool, add brown sugar, and a sweet and delicious old Beijing-style snack - fried noodles is ready. When eating, pour a little osmanthus juice into the fried noodles and stir into a thick paste with boiling water.

How to make Japanese seafood fried noodles

80g fish, 30g green pepper, 20g onion, 10g green onion, 10g mushroom, 1 garlic, 30g shrimp, 30 grams of fish, a little salad oil, a little soy sauce, a little salt, 120 grams of Italian dry noodles

(l) Cut the fish, green peppers, onions, green onions, and fish into thin strips, slice the mushrooms, and garlic Minced. Boil the noodles in hot water for 10 minutes to remove the moisture.

(2) Add salad oil, fish, shrimp, and mackerel to the wok and stir-fry until cooked. Add green peppers, onions, green onions, mushrooms, and garlic and stir-fry until fragrant. Add noodles and stir-fry evenly. , pour in soy sauce and salt, stir well and serve.

Delicious fried noodles (braised noodles) - preparation method -

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My grandma passed it on to me, also called braised noodles The noodles are easy to make and delicious.

Ingredients: Noodles (the kind of hand-made noodles sold outside) 1 catties (depends on your appetite); lentils (some places call them beans, but that’s it anyway) Everyone knows how to grow stuff.) In moderation (if you like vegetables, just put some aside, you can eat it yourself anyway.); in moderation of pork (for the same reason as lentils).

Ingredients: A little each of onion, ginger and garlic.

Condiments: appropriate amounts of salad oil, salt, chicken essence, and soy sauce.

Method: 1. Cut the pork into slightly thick shreds and set aside;

2. Remove the tendons from the lentils, break them into 1.5~2 cm long segments by hand, wash and set aside;

3. Cut the green onion and ginger into thin strips, and cut the garlic into thin slices and set aside;

4. Pour a little more salad oil into the pot, heat it up and add the green onion. , ginger, and garlic until fragrant; then

add the shredded pork and pour in an appropriate amount of soy sauce, stir-fry the shredded pork until it is halfway cooked;

5. Add the prepared pork Stir-fry the good lentils a little, add the noodles (note: put the raw noodles directly, do not cook the noodles!), stir-fry, the main function is to put the noodles in Noodles and vegetables are mixed together.

6. Next, pour water into the pot until the water reaches two-thirds of the entire pot of food (too much water

will not taste good. It looks so wet that it makes you lose your appetite. If there is too little water, the direct consequence is that the noodles will be mushy before they are cooked.) Sprinkle appropriate amount of salt and chicken essence. Season, cover the pot, and bring to a boil over high

fire; then simmer it over low heat, uncovering it from time to time until the beans have collapsed and the water is almost there

When the noodles are dry (be sure to keep the water dry, this is the key) and the noodles are cooked, use a spatula to lift them up. You will find that there is a thin layer of dough underneath. Layer the fragrant and crispy noodle rice crispy rice (this kind of thing is the best

to eat, I love it the most!), now you’re done! You can eat it with garlic and vinegar, rice and vegetables, luckily

Sanxian Southern Fried Noodles

Sanxian Southern Fried Noodles is a high-end pasta in Yuci. When making it, the noodles are stir-fried with radish first, and the sea cucumber, squid, and magnolia slices need to be stewed again, so it is also called "two ladles."

Sanxian Southern Fried Noodles were created by the master chef "Ji Man" of the "Shuangshengyuan" restaurant in Qianjie Street, Yuci County in the early years of the Republic of China. It has fine workmanship and unique craftsmanship.

The preparation method of Sanxian Southern Fried Noodles is as follows:

[Materials] Fine powder, cooking oil, sea cucumber, squid, magnolia slices, and various auxiliary ingredients for seasoning.

[Technology] Pull the white dough into dragon whisker noodles by hand, fry it in oil pan until it turns golden brown, take it out and put it on a plate, steam it in a basket for a few minutes, stir-fry it in a ladle, and put it on another plate. Then put the magnolia slices, sea cucumbers and squid into a ladle and pour it on the noodles before eating. It is called "two scoops" in the catering industry. This noodle is fat but not greasy and tastes delicious.

[Features] Soft and delicious, fresh and delicious.

How to make Chinese fried noodles

When making soup noodles, put the noodles into the prepared soup and cook (add less salt). It will not break into strips or break into strips, and you will get it soon. A soft, chewy and fragrant noodle soup. You can also put the soup of Dandan noodles, Yangchun noodles, etc. purchased from the market into the noodles cooked in boiling water to get an authentic soup of Dandan noodles, Yangchun noodles, etc., Kyoto brand noodles The quality and taste are a higher level than handmade noodles, reaching the best international and domestic standards. Use Yudai noodles to cook a bowl of hearty noodles, which are soft and chewy; cook udon noodles and Zhongtiao noodles and add fried sauce to make authentic Beijing fried noodles; combine egg noodles, vegetable noodles, tomato noodles and other After the special noodles are cooked, add a small amount of seasoning to make them unique nutritious noodles (egg, vegetable, tomato), guaranteed to have a purely natural taste.

1. Ingredients:

3 bags of egg fried noodles; 6 Cantonese sausages, cut into pieces; shredded carrots; shredded green onions; shredded onions; soy sauce

2. Method:

(1) Put the fried noodles into boiling water and stir for no more than 1 minute;

(2) Add the chopped sausage cubes, shredded carrots and green onions. Put the shredded onions and onions into the oil pan and stir-fry. You can add a little soy sauce (about 1-2 spoons). After 3-4 minutes, take it out of the pan and set aside;

(3) Divide the fried noodles into several portions and place them separately. Stir-fry. During the stir-frying process, add soy sauce and take it out of the pan when the fried noodles turn golden brown. Then put it on a plate and top it with fried sausages and shredded carrots.