Boil water, more water,
Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives in the bowl.
Then the water boils down, a little harder,
Put it in a bowl and mix it. If it is alkaline water, then add a little good vinegar.
Remember the sequence, or the taste will be different.
If you add a little good diced mustard tuber (cut it yourself, the finished diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold water, now eat it).
Second, tomato and egg soup noodles:
Scramble eggs first, add water, put tomato slices, add salt, add water to open noodles until cooked, and add pepper monosodium glutamate.
Third, fried noodles:
Chinese cabbage, shredded pork, shredded mushroom.
Below, a little harder.
Remove, rinse with cold water, and drain.
Stir-fry shredded pork in high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry for a few times, add noodles for a few times, mix well, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula in one hand, shake the noodles loosely with a pair of chopsticks in the other, and mix the noodles and seasoning as well as possible, so that the Chinese cabbage cannot be yellow.
Remarks Yunxiao: 1 Add some good vinegar when eating fried noodles.
2 Sliced tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well.
Fourth, first put the shrimp (to buy good quality) in the water for a short time, then give the oil, put the noodles, when it is almost cooked, add the Chinese cabbage, cook it, add salt, pepper and a little monosodium glutamate.
The simplest cold (mixed) noodles.
Boil water, more water,
Shallow stainless steel pot, add sesame oil, and set aside.
Put Haitian brand soy sauce, pepper, monosodium glutamate and chives in the bowl.
Then the water boils down, a little harder,
Put it in a pot with sesame oil, mix well, put it in front of the air conditioner and blow it for 1-2 minutes, stirring while blowing, so as to cool it evenly.
Then, put it in a bowl and mix it. If it is alkaline water, then add a little good vinegar.
Remember the sequence, or the taste will be different.
If you add a little good diced mustard tuber (cut it yourself, the finished diced mustard tuber is not delicious), sesame sauce or peanut butter (diluted with cold boiled water, now eat it).
Noodles with noodles with diced tomato and egg.
The eggs are fried first. Then add oil, chopped green onion and ginger slices, stir-fry until fragrant, stir-fry tomatoes, add a little soy sauce, then add salt and chicken essence, add water, boil, add eggs and cook together, and then you can go out of the pot. Put water in another pot and cook noodles. When the noodles are cooked, take them out and put them in a bowl (half a bowl of noodles). Add the marinade to the noodle bowl and you can eat them. More halogen is delicious. Put some Chili sauce and vinegar when eating.
Diced Zhajiang Noodles
Ingredients: 300 grams of pork rump, 250 grams of yellow sauce, noodles;
Accessories: green garlic, mung bean sprouts, shredded cucumber;
Seasoning: cooking oil, salt, sugar, chicken essence, chopped green onion, beer;
Practice:
1, wash pork and cut it into dices the size of soybean, dilute the yellow sauce with beer, and cut the green garlic into powder;
2, sit in a pot and ignite, put in water, cook the noodles and remove them for later use;
3. Put the oil in the pan and stir-fry the diced meat in hot oil. Slightly change color, pour in the prepared yellow sauce, stir-fry repeatedly, add white sugar and chicken essence to suit the taste, add salt, and when the water vapor is completely evaporated, put the chopped green onion out of the pan, pour it into a bowl with noodles and sprinkle with minced green garlic.
Cold noodles with shredded chicken
Ingredients: tender chicken 200g, cucumber 250g, refined salt 3g, soy sauce15g, vinegar10g, chicken essence 2g, sesame oil15g, coriander 5g, chicken soup and cooking wine.
Practice:
1, put the chicken in a bowl, add a little salt and cooking wine, mix well, and steam in the drawer for about 10 minutes. Take out the chicken and cut it into filaments, or tear it into filaments. Wash the cucumber and cut it into fine threads. Wash coriander and cut into small pieces for later use;
2. Put the salt, soy sauce, vinegar, chicken essence, sesame oil and chicken soup into a small bowl to make a cold sauce;
3. Put the cold noodles into a bowl, add shredded cucumber and chicken, sprinkle with coriander, then pour in the mixed cold sauce and mix well to serve.
Siwei cold noodles with sesame sauce
Raw materials: cooked ham100g, cucumber150g, water-soaked mushrooms 75g, green beans 75g, fresh ginger, balsamic vinegar, soy sauce, refined salt, sesame oil, Chili oil, sesame paste, bean paste, mustard, broth and other appropriate amounts.
Practice:
1, wash the cucumber, bury it with ham and mushrooms, and cut it into small dices. Cut fresh ginger into powder, and cook mushrooms and green beans for later use;
2. Take 4 small bowls and mix them into 4 kinds of cold juices with different flavors. Jiang Mo, balsamic vinegar, soy sauce and sesame oil are used to make ginger vinegar juice; Mix sesame sauce with sesame sauce, refined salt and a little cold boiled water; Make a spicy sauce with bean paste, Chili oil, sesame oil and broth; Make mustard juice with mustard, soy sauce, balsamic vinegar and sesame oil.
3. Sprinkle cucumber, ham, mushrooms and green beans on the cold noodles respectively, and serve them together with the prepared four kinds of cold sauce. The eater chooses to eat according to his own taste.
Cold noodles with scallion oil
Raw materials: shrimp100g, water-soaked magnolia tablets 75g, mushrooms 50g, onions 50g, vegetable oil10g, soy sauce 5g, refined salt 3g, chicken essence 2g and sesame oil 5g.
Practice:
1 Wash the shrimps, soak them in a little hot water until soft and chop them. Clean magnolia slices and Lentinus Edodes, cut into small dices, blanching, draining water from the side liquid, cooling, and cutting scallion into powder for later use;
2. After the oil is hot, add chopped green onion and make it into onion oil to cool;
3. Put the onion oil, soy sauce, refined salt, monosodium glutamate and sesame oil together in a bowl and make it into onion oil juice;
4. Sprinkle dried shrimps, diced magnolia slices and diced mushrooms on the cold noodles, pour in onion oil juice, and mix well to serve.
Cold noodle with mushrooms
Raw materials: 50g of water-soaked magnolia tablets, 50g of water-soaked mushroom, 30g of fresh pea seedlings, 20g of onion, 30g of vegetable oil, 0/0g of cooking wine/kloc-0, 50g of chicken soup/kloc-0, 5g of soy sauce/kloc-0, 6g of refined salt, chicken essence and a proper amount of sesame oil.
Practice:
1, wash the magnolia slices and mushrooms, cut them into diced pieces, blanch the fresh pea seedlings with boiling water, drain the water and cool them, and cut the scallion into powder for later use;
2. After the oil is hot, add chopped green onion to burst into fragrance, stir-fry magnolia slices and mushrooms, then cook cooking wine and soy sauce, add chicken soup, add refined salt and chicken essence, cover the pot, and simmer magnolia slices and mushrooms with low fire;
3. Put the soy sauce, salt, chicken essence and sesame oil together in a bowl, then add the cold noodles, and pour the magnolia slices and mushrooms.
The Method of Cold Noodles in Sichuan
Ingredients: sliced noodles, soy sauce, salt, pepper powder, sesame, sugar, onion, ginger, garlic, cucumber, vinegar and cooked green beans.
Step 1: Cut the onion, ginger and garlic into powder, and shred the cucumber for later use;
Step 2: Start cooking the noodles. Just cook the noodles until they are 90% ripe. When cooking the noodles, in order to make them stronger, you can put a small bowl of water in the boiling pot and repeat it three times.
The third step: the most amazing step is to take the freshly cooked noodles to the front of the electric fan and blow them until they are cool;
Step 4: Stir-fry the seasoning with fire. Put the previously prepared seasoning, soy sauce, salt, pepper powder, sesame, sugar, onion, ginger, garlic and vinegar into the pot and stir-fry until the flavor is more or less according to personal taste.
Step 5: Mix the stir-fried seasoning and cucumber, and the green beans can be eaten. The authentic Sichuan cold noodles are made in a rustic way, but the taste is quite good, slightly spicy and sour, delicious and appetizing. It is said that after our director filmed this film, we ate two bowls.
Beijing sesame sauce cold noodles with sesame sauce
Ingredients: machine-made sliced noodles or self-rolled dough, sesame sauce, cucumber (or radish,
Celery), salt, cold water, vinegar, garlic.
Practice: Take a bowl, pour in sesame sauce, add a little salt and cold water (pour a little salt into cold boiled water, stir it and dissolve it by yourself), gently stir it clockwise with chopsticks, and then add a little salt and cold water until it is muddy. Boil the noodles with water, then boil them in cold water, put them in a bowl, and turn them over while blowing them with an electric fan; Wash cucumber and cut it into filaments. If radish is selected, it can be washed and peeled before shredding, and celery is blanched with hot water and then cut into powder. Serve the bowl of cold noodles to the dining table, sprinkle with shredded cucumber or shredded radish, celery powder, etc., pour vinegar and garlic, then pour the adjusted sesame paste with a spoon, and mix with chopsticks to serve.
Japanese Kansai udon noodles
Ingredients: dried buckwheat noodles, shredded seaweed, chopped green onion, cold fish stock, mustard sauce.
Practice: after boiling in the soup pot, put down the buckwheat noodles, add the second boiling water after boiling until cooked,
Take it out and immediately rinse it with cold water until it is cool (ice cubes can be added to the water). Drain it and put it on a bamboo curtain plate.
Sprinkle a little seaweed silk on the table; Chai Yu Gao Tang is diluted with twice as much water and put into a small bowl. In addition,
Serve a pinch of finely chopped green onion and wasabi sauce with cold noodles.
Shanxi Yanbei cold oat noodle
Ingredients: naked oats noodles, shredded cucumber, shredded carrot, shredded water radish, shredded white radish and coriander.
Shredded Chinese cabbage, sugar, salt, monosodium glutamate, sesame sauce, Chili oil, garlic juice, water, olive oil and sauce.
Oil, vinegar, tomato sauce.
Practice: Use naked oats noodles in the alpine region of Yanbei, Shanxi Province, scald the noodles with boiling water, and roll them after mixing.
Into noodles; Cooked cold water; Mix all kinds of ingredients and seasonings according to personal taste.
Strange cold noodles,
Stir-fry garlic paste, chopped green onion and Jiang Mo with oil, add sugar, vinegar, pepper powder, yellow wine, soy sauce and spicy oil or dried Chili, and after boiling, taste the balance of the flavors, and it is enough to have a "strange taste" in Sichuan cuisine.
Jilin Yanji cold noodles
Ingredients: whole lean beef, pear or apple, shredded egg skin, pickles, pine nuts, buckwheat noodles, coriander.
Cook the meat ingredients: onion, ginger, wine, star anise, a little salt and pepper.
Practice: Boil the whole piece of beef for 2 minutes, then remove it and wash it. Boil 4 cups of water with cook the meat ingredients, put down the meat and cook for 40 minutes. Take out that meat pieces, cool and cutting into thin slices; Filter the beef soup and let it cool. If there is any oil slick, skim it and put it into a noodle bowl. After the water boils, put down the fine flour and cook it, take it out and drain it, then shower it with cold boiled water and put it into the clear soup in the noodle bowl. Add shredded kimchi, sliced pear, shredded egg skin, sliced beef, fried pine nuts and parsley to the noodles.
Xinjiang cold noodles,
When making cold noodles: firstly, mix the noodles with light salt water and alkaline soil water, then add the water of bitter fleabane, while pulling, knead until the dough is soft, smooth and tensile, and then put it on the chopping board. Peel the gourd, remove the seeds and shred, and cut the spinach and celery into sections for later use. Pull the noodles into thin strips, cook them, take them out, soak them in cold water twice, pour a little clear oil and mix. Boil the water in the frying spoon, cook the gourd, add salt, beat the egg white, add spinach and moisten the starch to thicken it into a marinade. Deep-fry celery in an oil pan, and dilute the oil Chili powder, whip mud and sesame paste with cold water respectively. When eating, put the cold noodles on a plate, pour the marinade, add vinegar, garlic, oil pepper, sesame sauce, and then add celery. The noodles are soft and gluten-like, and the ingredients are spicy and fragrant in acid.
Cold noodle with mushrooms
Raw materials: 50g of water-soaked magnolia tablets, 50g of water-soaked mushroom, 30g of fresh pea seedlings, 20g of onion, 30g of vegetable oil, 0/0g of cooking wine/kloc-0, 50g of chicken soup/kloc-0, 5g of soy sauce/kloc-0, 6g of refined salt, chicken essence and a proper amount of sesame oil.
Practice:
1, wash the magnolia slices and mushrooms, cut them into diced pieces, blanch the fresh pea seedlings with boiling water, drain the water and cool them, and cut the scallion into powder for later use;
2. After the oil is hot, add chopped green onion to burst into fragrance, stir-fry magnolia slices and mushrooms, then cook cooking wine and soy sauce, add chicken soup, add refined salt and chicken essence, cover the pot, and simmer magnolia slices and mushrooms with low fire;
3. Put the soy sauce, salt, chicken essence and sesame oil together in a bowl, then add the cold noodles, and pour the magnolia slices and mushrooms.
Sanse cold noodles with sesame sauce
Ingredients: 250g of oil noodles, egg 1 piece, 3 slices of ham, half a green pepper, L strips of cucumber, bean sprouts150g, half a cup of stock, and 3 tablespoons of sesame sauce.
(1) Ingredients: 2 tablespoons of sugar and sesame oil, half a teaspoon of salt, 3 tablespoons of soy sauce and black vinegar, and 1 teaspoon of mashed garlic.
Practice:
1, break the eggs and fry them into 2 pieces of egg skins. Blanch green pepper and bean sprouts in water for later use.
2. Cucumber, egg skin, ham and green pepper are all shredded.
3. Add broth to sesame sauce and mix well, then add (1) ingredients and mix well to get the sauce.
4. Put noodles on the plate and decorate them with ham, cucumber, egg skin, green pepper, bean sprouts and sauce.
Hot and sour cold noodles with sesame sauce
Ingredients: 500g of noodles, cooked lean pork 1 50g, cucumber100g, 50g of mung bean, egg1piece. 0/0g of soy sauce/kloc-0, 0/5g of balsamic vinegar/kloc-0, 3g of refined salt, 2g of monosodium glutamate, 0/0g of sesame oil/kloc-0, a proper amount of stock, and a little of cooked soybean oil and spicy oil.
Making:
1, cut the cooked lean pork and cucumber into filaments respectively. Remove the head and tail of mung bean vegetables, wash, blanch and cool. Beat the eggs, add a little salt to taste, spread them into thin egg skins with a frying spoon, and cut them into filaments for later use.
2. Put the soy sauce, balsamic vinegar, refined salt, monosodium glutamate, sesame oil and broth together in a bowl and mix them into cold sauce.
3. Put shredded cucumber, mung bean, shredded egg and cooked lean pork on the cold noodles in turn.
Cuiban cold noodles with sesame sauce
Ingredients: cucumber 1 strip, bean sprouts100g, 200g of oil noodles, 2 pieces of bean curd, and 60g of vegetarian ham.
seasoning
3 tablespoons vegetarian soup, 3 tablespoons soy sauce, vinegar 1 spoon, sugar 1 spoon, a little sesame oil, and a little mustard sauce.
The essentials can be seasoned according to personal preference.
method of work
A. Cut vegetarian ham, cucumber and bean curd into strips.
B, the material (A) and the bean sprouts are soaked in water and then cooled.
C. cook seasonings.
D, putting the oil surface on a plate, and spreading the material (b) and the seasoning.
Mutton mian noodles
Ingredients: mutton
Accessories: handmade noodles, onion, ginger and coriander.
Seasoning: salt, chicken essence, cooking wine, pepper, soy sauce.
Practice:
1, cutting hob onion, ginger slices and parsley segments;
2. Slice mutton, add onion, ginger slices, chicken essence, cooking wine, pepper, soy sauce and salt to taste;
3. Cook noodles in water (appropriate amount of water), boil them below, cook them until they are 90% ripe, and then slice the marinated mutton.
Put into the pot, stir well, open the pot and serve out. Sprinkle the coriander segments into the bowl.
Noodles with soybean paste
To make Zhajiang Noodles, you need to prepare yellow sauce from Liubiju, sweet noodle sauce from Tianyuan Sauce Garden, and peeled diced pork belly. It is better to make the meat fatter, so that the oil can be fried easily and the taste will be more fragrant.
First, mix the two sauces. The ratio of yellow sauce to sweet noodle sauce is 2:1.Generally, a bag of yellow sauce with half a bag of sweet noodle sauce is enough. Yellow sauce alone is too salty, and with sweet noodle sauce, the taste is perfect.
Then put the oil in a hot pot, stir-fry the diced pork belly with medium heat after the oil is hot, wait until the lard comes out, add a little cooking wine to remove the fishy smell, and then add a little soy sauce. After the diced pork changes color, serve it out. There is lard left in the pot. Then, pour the mixed yellow sauce and sweet noodle sauce into the pot, and stir the sauce over medium heat. Because the sweet noodle sauce is easy to peel off the pot, keep stirring after pouring the sauce into the pot. When the sauce is fragrant, pour in the freshly stir-fried diced meat, Jiang Mo, add less water, turn to low heat, and simmer slowly. The sauce and diced meat are in harmony, which is delicious. There is no need to add salt and sugar. The sauce has its own salty and sweet taste. Just slurp for 4 or 5 minutes. Add chopped green onion when leaving the fire. Don't add chopped green onion too early, otherwise it will be burnt. Use the rest. The sauce can be cooked.
Next, prepare some dishes. In the traditional Zhajiang Noodles of old Beijing, cucumbers, bean sprouts, radishes and soybeans are essential. But nowadays, just put some of your favorite foods. Cucumber and lettuce should be shredded, while bean sprouts, soybeans and green beans should be cut off in boiling water.
Next, we are going to cook noodles. Of course, it is best to cook noodles with handmade noodles in Zhajiang Noodles. When the water boils, we should put some salt in the boiling water, so that the noodles will not stick together when cooking, and the noodles should not be cooked too badly. Just order three times of water and it will be almost the same. Finally, we will put the cooked noodles into cold boiled water prepared in advance and rinse off the batter, so that it will be smooth and delicious.
When the noodles are cooked, put them in a big bowl, put in various dishes, mix a few spoonfuls of delicious fried sauce, pour some vinegar on those who like to be jealous, and then serve a head of garlic. Haha, I want to be proud of my life.
Jam crisp noodles
Material: potato chips 1 box; Grape jam 1 can; Milk 1 box; Instant noodles 1/2 packets
Practice: (1) Put half of potato chips with crushed noodles, and the other half with 1/2 tablespoons of jam.
(2) Pour the milk into the cup and add the shredded noodles, which is 1 cup of special cornflakes breakfast.
(3) Types of instant noodles: Any instant noodles are acceptable.
(4) You can mix any jam you like. Blueberries, oranges, apples and even peanut butter are all worth a try.
Wuwei cold salad
Material: peanuts (fried) 1 cup; Green garlic powder 1/2 cups; Raw pepper powder 1 tablespoon; Coriander powder 1 tablespoon; Instant noodles 1/2 package; Instant noodles with pepper and salt powder 1 package
Practice: (1) Crush instant noodles, add other materials and mix well.
(2) It is suggested to use instant vermicelli instead of instant noodles.
(3) Because adding pepper salt powder to green garlic will soften the water, it is best to add pepper salt powder to taste before eating, so as to prevent peanuts and instant noodles from becoming brittle due to water and affecting the taste.
Instant bread
Material: hot dog bread 1 piece; Salad sauce 1 tablespoon; Tomato paste 1 tablespoon; Instant noodles 1/2 packs; Instant noodle conditioning package 1 package; Sauerkraut bag with instant noodles 1 bag
Practice: (1) Soak instant noodles in hot water for 3 minutes and then drain.
(2) Put the noodles, beef seasoning bag and pickled cabbage bag into the bread in turn, and pour the salad sauce and tomato sauce on it.
(3) Type of instant noodles: stewed beef is more suitable.
(4) You can buy any kind of bread you like. For example, French bread can be made into submarine castles, toast can be made into sandwiches, and you can even buy a round miscellaneous grain bread. It is also a good way to eat it by hollowing out the center of the bread and filling it with instant noodles.
Western style noodles
Ingredients: salmon fillets 1 slice (about 180 g); 6 green beans; Carrot 1/3; Corn 1/2; White powder 1 spoon; Water 1/3 cups; Rice wine 1 spoon; 2 tablespoons of salt; Instant noodles 1/2 packs; Instant noodles with garlic and hot sauce 1 package; Instant noodle conditioning package 1 package
Practice: (1) Marinate the salmon fillets with rice wine and salt 1 spoon 10 minutes, pour the salad oil into a pan and heat it, then add the salmon and fry until both sides are golden yellow.
(2) Cut the green beans and carrots into sections, cut the corn pieces into two equal parts, put them in hot water and cook them, and add 1 tsp salt to the hot water.
(3) Soak the noodles in hot water for 3 minutes, then drain, and mix well with garlic and hot sauce to make dry mixed noodles.
(4) Drain the above-mentioned cooked materials into a dinner plate in sequence, boil the instant noodle conditioning bag, add water and white powder, and pour it on the salmon fillets.
Steamed noodles and tea bowls
Materials: 4 eggs; Water 1 cup; Seasoning package all
Practice: (1) Beat the eggs, add water and seasoning bag and mix well.
(2) Divide the beaten egg juice into two stewing cups, one cup is filled with 1/4 packets of noodles, and the other cup is kept with steamed eggs. The unique flavor of instant noodles blended with soft steamed eggs is a delicious taste you never imagined!
Instant noodle salad
Material: peach yogurt 1 can; 4 white cauliflowers; 4 green beans; Carrot 1/3; Instant noodles 1/3 packs
Practice: (1) Crush the instant noodles, wash the broccoli, green beans and carrots, and rinse with hot water.
(2) Put all the ingredients into the salad bowl and pour the peaches on it.
(3) Types of instant noodles: Any kind of instant noodles can be used.
4) This is a low-calorie and low-fat dish, and the taste of yogurt can be chosen at will. You can also mix 1 tsp coarse miso+1 tsp mayonnaise sauce in yogurt, which is a delicious salad dressing.