Materials
Meat slices, yellow flowers, potatoes, fungus, mushrooms, two eggs
Practice
1. Meat slices, pour cooking wine, soy sauce, cornstarch and submerge for 5 minutes, mushrooms soaked in warm water and cut into julienne strips. Water reserved for the last pour into the soup
2. fungus clean, potatoes sliced, yellow flowers picked and washed.
3. Eggs two last pot
4. pot of oil, add shredded green onion, ginger (oil appropriate more) first meat slices sliding fried
5. Then put the fungus, mushrooms, stir fry, into the mushroom soup in some boiled water, the pot of water boiled into the yellow flowers, beat the egg flower, in the simmering for 10 minutes to put 5 grams of salt can be released.
Brined Noodles Practice 2
Materials
"Eggplant 4", "tomato 2", potato 1, "onion, ginger, garlic, moderate", "flour 2T", "salt moderate", "pepper, five spice powder moderate", "salad oil moderate"
Practice
1: First, first to do the noodles, put the flour into a mixing bowl, add the egg, salt, water slowly, first chopsticks, and then add a little water, then add the egg, salt, water, and then add a little water. water slowly add, first use chopsticks to mix, and so all into a small pile of noodles, you can start kneading, all kneaded into a dough, not very smooth, it does not matter, is a hard dough, covered with a lid to wake up for 30 minutes.
2: After waking up the dough, you can knead it a little bit and it will be very smooth. Transfer the dough to a work surface, sprinkle some flour on it, and cut the dough into strips. In principle, depending on how many people to do, each person 100 grams of flour to determine the amount of, for example, I do today is a four-person portion, then 400 grams of flour, the amount of water is half of 200 grams, but my family loves to eat egg noodles, so deduct the egg a 50 grams of water I put 150 grams of just fine.
3: And because of the different humidity of the flour and the size of the egg, you may need to add more water. Take out a piece of 1/4 of the dough and knead it into a round, flatten it, sprinkle it with flour, and keep rolling and pushing it away from all sides, and then roll it up and push it away, and then finally it becomes a big round cake with a diameter of about 40 centimeters like the one shown in the picture, which can be a little thicker and a little smaller, and a western-style pole stick will do as well, and it will be unevenly thick and thin, which is fine, and it's fine to try to pole it as uniformly as possible
4: Then sprinkle a moderate amount of flour on the big cake crust, and fold it down to a thin line, and then put a little more flour on it. A moderate amount of flour, fold it along and cut it with a kitchen knife. If the dough is hard enough, it's easy to cut, otherwise it tends to stick.
5: cut the dough, with a kitchen knife to the top layer of peeling, and then a hand grab can be pulled up the whole bunch of noodles, then sprinkle the appropriate amount of flour, the left hand to grab the whole bunch of noodles, the right hand with the power of the fingers, grabbing the put put put, elongated noodles quickly doubled, and then put put put put put put the other end of the grasp, until it is the state of the appearance of the state can be wanted, remember to put every time you put the grasp of the sprinkle of flour, so that it will not be sticky.
6: In order to do a good job, a person a pile of noodles just.
7: my family's own organic eggplant, hard texture to do, Taiwan's eggplant varieties are different, if you can buy a round fat eggplant can also do, the main thing is not easy to soften the material is better. The eggplant is peeled and shredded, tossed with 1 tablespoon of salt, and waited 15 minutes to force out the bitter water
8: Squeeze out the water so that the eggplant tastes better when fried,
9: Pour 3T of salad oil into a frying pan, add the shredded eggplant on medium heat, stir fry for a little while, then add 1T-2T of flour and stir fry until the shredded eggplant turns into a line and doesn't stick together too much
10: About the same, so I would say that the eggplant is not as soft as the eggplant, but the eggplant is not as soft as the eggplant. >10: About this, so the general Taiwan eggplant is very easy to soft rotten paste together, did not try to know can do? It must be the kind of dry eggplant with little water to be able to do it. Generally I use shredded chicken more often instead of eggplant, this is because there are a lot of eggplants at home? Hurry up and eliminate the eggplant. Frying good eggplant spatula put aside
11: Now in the frying pan into the right amount of salad oil, after the oil is hot into the onion, ginger and garlic popping incense, I especially like onion frying and garlic together with the flavor of the popping incense, that is, the fish flavor, especially fragrant!
12: Then add the tomato blocks, salt and stir fry until some paste as shown in the picture can be added to the hot water to cook a little, I do not like to put MSG or chicken essence, put the chicken broth broth, vegetarian do not have to put is also very tasty. Tomato pieces do not cut too thick, so that it is easy to cook, reduce the time
13: and then the following, add salt and boiling water, medium-high heat
14: the noodles cooked to the right consistency and toughness, brisket or brisket noodles is so thick, not clear soup noodles. In fact, this noodle to add what vegetables are at your pleasure, and then add half of the fried eggplant, scallions and cook for a minute together, it is our home eating eggplant and tomato brisket noodles, thick good taste.
15: Above the top in the appropriate amount of fried eggplant, like people and then a few drops of spicy oil, this home-cooked noodles, even if it is vegetarian, the flavor is very fragrant, not to mention the handmade noodles, strong taste is machine noodles can not be compared to the nostalgia of the taste! It's so delicious!