"What do you know about eating rice?" Every time I hold a big bowl to drink noodles, someone will ask me this. It's a phrase I've heard often in my 20 years in the South, and it's the first Cantonese I learned.

How flavorful are noodle sub? In our Yudong, you can tell by walking around the village at lunchtime. Everyone is out with a bowl of noodles. If you see a man did not drink noodles to nibble a dry bun, do not be surprised, do not have to ask, must be the wife back to her mother's home.

Mutual greetings are: eating, what noodles?

Henan's noodles are delicious, many practices. I'm picking a few common ones to buy.

The noodles are made with freshly rolled noodles, and the ones you roll by hand are even better. Sprinkle some flour on top of the noodles, and the soup will not be thin and watery, but thicker and more drinkable.

In the supermarket, buy some thigh meat and cut it into shredded meat, the meat can also be more flavorful.

Wash the celery, soybean sprouts, cabbage cut into segments and do not help, not delicious.

2. First of all, the shredded meat fried, fried flavor, it is best to slip the pan and then fried or easy to stick to the pan, smell the meat after the smell into the onion, ginger, add a little soy sauce to the color of the stir fry uniformly, add celery, soybean sprouts to open the fire choking out the flavor.

Then add water along the side of the pot, a person to add a bowl and a half of water is almost the same, large meals can add more water.

Add salt, chicken powder, pepper, thirteen spices, soy sauce seasoning, noodle soup should be a little salty, cook out of the noodles to salty and moderate.

Cover the pot with a lid and boil the soup over high heat, and then put the noodles into the pot, the noodles under the pot with chopsticks to carry carry fishing, to prevent sticking to the pot.

Noodles all floating up on the cooked, this time the cabbage into the pot, cabbage a soft (with my Henan words: cabbage a collapsed frame) pour sesame sesame oil, you can put the noodles out of dinner.

To the root of the wall, a pile of grain, the pocket loaded with garlic to pull out, knocking a garlic sucking noodles, a few people and then sprayed, get hair miles very, small days not to mention how beautiful to.

Noodles with Radish

This year's fresh radish has just come down, and look at the radish I planted in this yard, each and every one of them is large and watery. The first thing you need to do is to get your hands on some of the most popular products and services in the world, and then you'll be able to get your hands on some of the most popular products and services in the world.

1. Wash and shred the carrot, then cut some small onions, cut some scallions, ginger a little used to burst the pot.

This little scallion we pickle pickled good taste, add salt, MSG, chicken powder, pepper, thirteen spices, small milled sesame oil 携捞均匀, this is not only for the scallion code taste even the flavor of the noodle soup a piece of all the tuning.

Do radish noodles or hand-rolled noodles taste good, this time it is too late to buy ready-made directly.

More flour on the noodles, so that the noodle soup thick paste is good to drink, do not sprinkle the noodles out of thin soup, no taste is not that flavor.

The noodles are too long to give it a short pull.

Cutting the radish silk sprinkle a little salt pickle, it is best to get out of the water, take a distilled cloth wrapped and squeeze the water, and then sprinkle the flour so that each radish silk covered with flour.

2. Before frying the radish threads must first slip the pan or else it will be easy to stick, slip the pan after the hot oil poured out and add cool oil, the radish threads evenly sprinkled in it. Drizzle some oil along the side of the pan, do not stir and shake the pan, and fry slowly over medium-low heat.

After the surface is shaped after the dial to the inside of the shredded radish is also fried, frying and frying the color came up the taste also came out, the onion ginger piece put in a piece of frying out of the fragrance.

Always fried radish silk one by one of the golden yellow dry incense and then poured out.

Add the noodles to the pot, put the pickled scallions in first, a little soy sauce old soy sauce coloring, high heat boiling after the noodles into the, stirring to save the sticking into a pile, the noodles floating up without hard core basically cooked.

Put the radish into a portable soup with a concentration of flavor have, before leaving the pot, sprinkle a handful of wattle leaves, clear flavor to the top of a floating our radish noodles under the good.

Sesame Leaf Noodles: Soybean Noodles or Ordinary Noodles

Every year when sesame seeds are ripening, the old family would pinch some sesame leaves, and store them in the sun while the sun is nice and cool, and then take them out and wash and knead them in the winter when the food can't keep up with the food and eat them with the noodles.

It is now that all the vegetables can be bought, or from time to time will do a pot of sesame leaf soup noodles, thick paste is to drink. Sesame leaf noodles how to do it, today a pot to let you see.

1. Dry sesame leaves in advance with water, soak on, soak softly after the hand kneaded and washed, has been washed until the water is clear, sesame leaves in order to eat out of the bitter taste.

Cut some scallions, squeeze the water out of the sesame leaves and cut two knives and scallions together in a pot, add three spoons of salt, two spoons of chicken powder, pour a little sesame oil marinade for a while.

Cut a few peppers, scallions, leeks together with salt, monosodium glutamate, chicken powder, sesame oil mix well, a moment to mix the noodles to eat and fragrant and appetizing.

Then wash some soybean sprouts.

2. First of all, the soybean sprouts fried for a while, bean sprouts fried after the first pour out of the pot to add water, turn on the fire boil pour into the bean sprouts, into the marinated sesame leaves continue to boil for a while.

Cook the sesame leaves, and put some soy sauce to make the noodle soup a little red. Then shake the Bean Noodles and sprinkle them into the pot, stirring with chopsticks to prevent the noodles from sticking together.

Bean noodles are more resistant to cooking, you can cook for a while the soup will be more fragrant, the noodles cooked off the heat to serve rice.

With just seasoned chives and chopped peppers, it's no problem to eat two bowls in a row.

Garlic Fish Noodles: Thorny beet leaves, garlic, sesame salt, shredded egg, cucumber

1. Let's take a look at the ingredients, Thorny beet leaves, garlic, sesame salt, shredded egg, cucumber

1.

There is a lot of work to do with the ingredients.