For friends who like pasta, pouring noodles can be said to be an indispensable delicacy in life. If you want to eat a bowl of delicious noodles, it is very important to make marinade. For different toppings, the method of marinating is also different. Today, I would like to share with you the methods of making marinades with different toppings, so that everyone can easily taste the delicacies with different toppings.

The practice of Beijing Zhajiang Noodles:

Ingredients: pork belly, mushrooms, yellow flowers, fungus, Tricholoma.

Accessories: eggs, handmade noodles

Seasoning: onion, ginger, garlic, pepper, starch, chicken essence, salt, soy sauce and sesame oil.

Exercise:

1, Lentinus edodes, yellow flowers, auricularia auricula and Tricholoma, soaked in hot water to make them bloom. Don't pour out the water of mushrooms after washing, filter it out and use it as salt water;

2. Put pork belly in a soup pot, add onion and ginger, cook and slice, put sliced shiitake mushrooms together with yellow flowers, auricularia auricula and Tricholoma into the pot, add cooked broth and water, add shiitake mushrooms for 20 minutes, add salt, chicken essence, soy sauce and seasoning, thicken, add broken eggs, take out and pour into the soup pot, and the brine is ready;

3. Take a wok, add some sesame oil, salad oil and a few peppers, add minced garlic, and pour the fried incense on the prepared brine.

4. Cooked noodles can be pickled.

Features: It's also a meal and a dish, famous in Beijing, the favorite of ordinary people, and necessary for the New Year.

Yangchun noodles:

Also known as smooth surface. Folklore calls October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this kind of noodles sold for ten pence per bowl, so it was called Yangchun noodles. Kaiyang scallion noodles are also called laver scallion noodles. Stir-fried with scallion oil and thoroughly cooked dried seaweed (known as Kaiyang in Shanghai) and cooked noodles. Noodles are tough and smooth, seaweed is dry, soft and delicious, and scallion oil is fragrant. After 1945, there was a vendor named Chen in the Chenghuang Temple, who cooked scallion oil to make noodles with the daily practice of his hometown in northern Jiangsu. Onion has a strong and unique fragrance, which is very popular and has been passed down to this day.

The method of noodles with gravy with tomatoes:

1. Put the eggs in a container and stir them evenly;

2. Cut the tomatoes into pieces;

3. Put a little oil in the pot. After the oil is hot, add the eggs and stir fry (golden yellow);

4. Add tomatoes, stir fry a few times, and then pour water (two bowls);

5. After boiling for ten minutes, add salt and monosodium glutamate, and then take out the pot;

6. vermicelli (hand-dried noodles are the best), cooked and rinsed with cold water;

7. Put the noodles in a bowl and pour in the tomato and egg marinade.

Noodles:

First, use oolong head, celery, fungus, yellow flower, dried bean curd, meat, meatballs and splint meat to cut into large pieces or thin slices, stir-fry into minced meat without soup, and pour in thick paste. Then use wheat flour Lamian Noodles, the width is more than two centimeters. Cook the noodles, take them out and put them in a big bowl, pour in the seeds of SAO, and add seasonings such as oil, spicy seeds, vinegar and salt to make the noodles. If you don't put meat in zongzi, you get vegetarian noodles. It is characterized by a wide face, a big waist, a big bowl and a thick scorpion. Close to the noodles, delicious, fully embodies the rough and unconstrained character of the northwest people.