China's pasta has a long history and a wide variety. There are dozens of familiar daily consumption of noodles alone. The following small compilation of brined noodles for you to learn a few different flavors of brine it, the noodles also eat out of different delicious!
One, Jin flavor marinated noodles
Raw materials:
Shanks 2 pieces, 20 grams of fungus, 5 mushrooms, 5 gluten, fresh shrimp, if you use a little bit of larger seaweed flavor will be stronger, 50 grams of lean meat, 3-4 eggs, 2 star anise, starch and a little cornstarch, salt, sugar, cooking wine, soy sauce.
Practice:
1, soak the mushrooms and fungus in boiling water. Marinate the meat with salt, cooking wine, soy sauce, cornstarch for 20 minutes;
2. Put star anise in the hot oil, stir fry the meat, and put it out for use. Stir fry 1-2 eggs, as well as shrimp, sheng out to be used;
3, hot oil, with onion and ginger chili pot. Stir frying dried, fungus, mushrooms, (yellow cauliflower, if you like, I do not like) put soy sauce, sugar, salt. Then add boiling water to cook, the pot boiled add scrambled eggs;
4, to cook the flavor of the pot, put the meat and shrimp;
5, to be the pot boiled again, put the starch water, to be put little by little, and slowly collect the juice to let the soup thicken;
6, open the pot and drizzle the two eggs on the top, add sesame oil and it's done.
7, there is a point to remember, add a bit of Tianjin's unique flow of old vinegar, that's called authentic that
Two, chicken wire brine noodles
1, will be mushrooms, flowers, fungus, hazelnut mushrooms, with boiled water after the good, dry water, cut into the size of the length of the appropriate. But don't forget to save the soup for them.
2, two chicken thighs cooked, with the hands of the shredded spare. Do not use a knife to cut Oh ~ ~
3, oil hot, put onion, put the chicken stir fry for a minute, put the mushrooms, flowers, fungus, hazelnut mushrooms, and then stir fry for 2 minutes, soak these things in the soup added to the pot, not enough, and then add water, did not pass these things.
4, in turn, put soy sauce, salt, a little sugar (must not be more), salt.
5, estimated that these things are cooked when, along a direction to pour the water starch (probably need a bowl). When it becomes a brine, dump the beaten 2 eggs into it. Turn off the heat after half a minute. Serve off the stovetop.
6, with a small container (frying spoon can be), pour some cooking oil, the peppercorns into it, put it on the fire to heat up, when the oil is hot, peppercorns taste out, turn off the fire, immediately and evenly splashed onto the already beaten brine can be, but before you eat it, remember to pick up the peppercorns out oh.
Halogen noodle practices
Three, egg halogen noodles
1, 3 eggs, put in a container and stir well. Tomatoes cut into pieces.
2, put a little oil in the pan. When the oil is hot, put the eggs stir-fried. (Bright yellow can be)
3, into the tomatoes, stir fry a few times, water (two bowls)
4, ten minutes after adding salt and monosodium glutamate.
5, hook owe out of the pot. (starch and water)
6, hanging noodles (hand-rolled noodles) 1 catty, cooked and rinsed with cool water.
7, noodles served in a bowl, topped with tomato and egg brine can be.
Halogen noodles practices
Four, Shandong halogen noodles
Raw materials: 2 slices of fungus, 75 grams of lean meat, 1 cabbage, 1 egg, noodles, a discretionary amount of green onions.
Seasoning: 1 tsp cooking wine, ? tbsp soy sauce, ? tsp cornstarch, 1 tbsp soy sauce, 1 tsp sugar, a pinch of pepper, some stock, a pinch of wet starch.
Making: Cut fungus and lean pork into thin strips; toss meat with 1 tsp cooking wine, ? tbsp soy sauce, ? tsp cornstarch and marinate briefly; rinse Chinese cabbage and cut into small pieces; beat egg and set aside. Boil water and cook noodles. Remove noodles when cooked and put in a bowl. Stir fry the shredded pork in 2 tbsp oil, add the shredded fungus when the pork turns white, add 1 tbsp soy sauce, 1 tsp sugar, a pinch of pepper, and some stock, then thicken with a little wet starch to thicken the soup. Pour in the egg, add the cabbage and bring to a boil.
The main point: first thicken the gravy and then pour the egg, floating egg can form a slice, and the egg is more tender. Because the soup is thicker, so be sure to cook the noodles before pouring the soup, and eat it as soon as possible, so that the noodles do not rise open and suck the soup dry.
Five, seafood marinated noodles
Ingredients: dried cuttlefish a, a pinch of shrimp, dried fungus a small handful of flat mushrooms, tomatoes.
Seasoning: two cloves of garlic, ginger, pint of fresh, salt, soy sauce, cornstarch.
Practice:
1, cuttlefish soak overnight, the soaking water reserved.
2, cuttlefish cut strips, tomato slices, flat mushrooms tear small pieces.
3, dry fungus soaked in advance.
4, garlic and ginger minced.
5, put oil in the pot, under the ginger and garlic, burst incense, under the cuttlefish strips, shrimp, fungus, flat mushrooms fried. Pour the original juice of the soaked cuttlefish into the pot, under the tomatoes, put a fresh, soy sauce, salt, a little sugar to taste, small fire stew into the flavor, and finally pour into the thickening of the powdered juice, put the end of the oil to collect the thick out of the pot.
6, the noodles are cooked and put in a bowl, pouring brine open to eat.
Six, asparagus chicken halibut noodles
Materials: 200 grams of chicken breast, 100 grams of asparagus, 100 grams of celery, two cloves of garlic, soy sauce, oyster sauce, a spoon, a spoon of cooking wine, a spoon of corn starch, sugar, salt.
How to do:
1. Dice the asparagus, boil water, pour in the diced asparagus and ? tbsp sugar when the water boils, blanch for 10-15 minutes, remove from the water and soak in cold water for a while, remove from the water, drain and set aside;
2. Cut the chicken breast into cubes, marinate for ten minutes in a spoonful of cooking wine and a spoonful of cornstarch;
3. Celery, pick off the leaves, wash. Cut about 1 cm section, garlic slices;
4. frying pan oil, burn to 30% heat, put the garlic slices burst incense, pour in the chicken breast stir-fry until browned;
5. put asparagus diced stir-fry for a while, seasoning soy sauce, oyster sauce and a little sugar stir-fry to the first color, add water to the level of the ingredients, turn to medium heat, simmer about 5-10 minutes;
6. soup gradually thick when pour in celery, and then add a little sugar to the soup, then add a little sugar to the soup. When thick, pour in the celery, quickly stir fry, turn off the fire can be.
Seven, three fresh noodles
Raw materials: noodles (hand-rolled noodles are best, thick and thin can be), tomatoes, potatoes, small mushrooms, seaweed, parsley, peanut oil, sesame oil, ginger, pepper, chicken essence, corn starch
Practice:
1, tomatoes, potatoes, small mushrooms, cleaned and diced into small cubes spare;
2, seaweed with warm water to soak soft, if the sea rice. Soak in warm water, if it is a large sea rice should also be cut into small cubes, pay attention to the seaweed water do not pour out;
3, on the pot, pan hot put the right amount of peanut oil, first put the potatoes, mushrooms, seaweed stir-fry, and then put the tomatoes stir-fry, and then put the right amount of water and soak seaweed water, only soak the seaweed water can also be;
4, open the pot to add the right amount of salt, chicken, pepper, thickening, and then beat the egg, sprinkle the chopped parsley, topped with parsley, and then the egg. Sprinkle with chopped parsley, drizzled with sesame oil can be.
Eight, tomato and onion halibut noodles
Ingredients
Noodles moderate, 2 eggs, onion half, green pepper a, tomato a, sugar 2 grams, a little chicken essence, pepper 1.5 grams, sesame oil moderate, salt moderate.
Practice
1, tomatoes, onions, green peppers, all washed and diced, onion, ginger and garlic chopped.
2, eggs beaten with a little salt into the pan scrambled and standby.
3, add a little oil in the pan, onion, ginger and garlic, pour into the onion stir fry fragrance.
4, and then the tomatoes into the stir-fry for a moment, add salt, sugar.
5, and then add a little pepper to taste.
6, the egg and green pepper into the stir fry evenly, add chicken essence dripping sesame oil off the fire.
7, water in the soup pot boil into the noodles cooked.
8, the noodles over the cool, served in a bowl and add tomato brine is good.
9, matsutake brine noodles
Ingredients
Fresh egg noodles 360 grams, matsutake mushrooms 350 grams, hairy cauliflower 80 grams, 150 grams of hairy fungus, 150 grams of pork, 20 grams of green onion, 15 grams of ginger, anise 1, 2 grams of peppercorns, a slice of sesame seeds, 5 grams of salt, 3 grams of chicken broth powder, 20 grams of soy sauce, 5 grams of light soy sauce, pepper, 15 grams of yellow wine, water starch to moderate. The water starch is moderate, cooking oil is moderate.
Practice
1, the soup pot filled with water, put onion, ginger, star anise and sesame leaves, and then put in the clean pork to boil, after the water boiled and boiled for 15 minutes.
2, the matsutake mushrooms sliced and spare, the hydrated yellow flowers cut into sections and spare, the hydrated fungus cut into small pieces and spare.
3, the meat side of the 15 minutes after the boil, fish out to cool, fishing clean soup pot in the seasoning, leaving the original soup standby.
4, pork cooled and cut into thin slices.
5. Pour soy sauce, dark soy sauce, and pepper into the soup, add the yellow flowers, fungus, meat slices, and matsutake mushrooms, and cook for 5 minutes after the soup boils.
6, and then seasoned with salt, chicken powder, and finally thickened with water starch, until the gravy paste and turn off the fire.
7, with a hand spoon frying pepper oil, the pepper frying incense, fish out do not, and then pour the hot oil on the brine.
8, pour the hot oil and then pour the brine into a sea bowl and set aside.
9, the fresh egg noodles into the pot of boiling water to cook.
10: Cook the noodles and put them into a bowl and pour the mushroom marinade on top.
Halogen noodles practices
Ten, Shanxi halogen noodles
Instruments:
Flour three bowls, a small potato, a small fungus, a small piece of dried cauliflower, dried tofu two pieces, a small handful of mushrooms, mushrooms two, a small piece of seaweed, green onions always, an egg, ginger, garlic, salt two spoons, oyster sauce a spoon, a spoonful of soy sauce, soy sauce a spoonful, chicken essence, a spoonful, a spoonful, a spoonful, a spoonful, a spoonful, a spoonful, a spoonful, a spoonful of chicken essence. A tablespoon, a tablespoon of chicken essence, a small spoon of sesame oil, wet starch moderate.
Practice:
1, add is cool water slowly a little to add. Never cool water, so that after the noodles live, wake up will be very strong.
2, slowly or into the dough, here I tell you a Shanxi people live noodles mnemonic ~ ~ ~ three non-stick, noodles do not stick to the hand, do not stick to the basin, the hand does not take up the surface, so that the noodles are living soft and hard just right, so that the noodles eat up the best texture Oh.
3, live a good noodle covered with a cage drawer cloth, cover the lid, began to wake up, probably now warm weather 20 minutes on it.
4, in the wake of the noodles, I prepared the need for the ingredients of the dish, Shiitake mushrooms, seaweed segments, cauliflower segments, dried tofu dices, chopped fungus, enoki mushrooms segments, potato pieces.
5, onion, ginger and garlic cut
6, the pan with a little oil, sautéed onion, ginger and garlic, first into the potato fried 5 mature.
7, the rest of the dishes together into the pour, add salt, chicken essence, oil, soy sauce, soy sauce, pepper water, open small fire began to stew.
8, and finally hit an egg, full of pouring into the stewed vegetables, beaten into the egg flower, finished with wet starch thickening, can be, the dish is ready.
9, wake up the noodles, to knead back and forth, knead into a smooth dough, because wake up the noodles will be softer, so it is easy to knead smooth.
10, rolling sheet, rolled up and rolled, this also has a mnemonic, positive rolling three, reverse rolling three, rolled up and rolled back and forth into a thin sheet.
11, so back and forth fold, the center to add dry flour, so that it is not easy to cut up and stick.
12, cut the noodles in one breath to synthesize such noodles of the same thickness, the noodles are ready.
13, before the pot in the pot with a little salty salt, so that the noodles eat very strong.
14, the noodles are ready, plus the brine, sprinkled with chopped green onions on top, it's ready.