1. Ingredients for Yunnan fried bean paste noodles: 2 spoons of Zhaotong sauce (about 30 grams), 100 grams of minced meat, 1 spoon of soy sauce (15ml), 10 grams of minced ginger, 8 grams of sugar, 3 grams of salt, 3 grams of MSG, 200 grams of noodles, fragrant

How to make a little green onion: 1. Mix the minced meat with a little water starch and salt, stir in the same direction, add gluten and marinate for 15 minutes.

Then add minced ginger in the oil pan and stir-fry until fragrant, add minced meat and quickly spread it with a spatula; 2. Wait until the minced meat changes color and set aside. Then use the remaining oil to heat over medium-low heat to stir-fry the Zhaotong sauce until fragrant.

, until red oil appears in the pot; 3. Add the previously fried minced meat, add soy sauce to color, stir-fry until fragrant, then pour in water to cover the ingredients, add sugar and cook slowly over medium heat until the soup becomes soupy.

Bring to a boil, then switch to high heat to reduce the soup to your preferred consistency, and finally add an appropriate amount of MSG to taste.

2. Ingredients: 1 small handful of Chongqing noodles, 1 tablespoon of soy sauce (15ml), 2 teaspoons of pepper oil (10ml), 1 teaspoon of minced ginger (5g), 1 teaspoon of minced garlic (5g), 2 teaspoons of crushed mustard (

10g), 2 tsp red oil chili (10g), 1 tsp sesame oil (5ml), appropriate amount of diced chives. Method: In a rice bowl, add minced ginger, minced garlic, chopped mustard, add soy sauce, Sichuan pepper oil and red oil chili

, mix evenly.

Boil water in a pot, add noodles and cook.

Add cold water once or twice during this period until the noodles are no longer hard, about 3-5 minutes.

Take out the cooked noodles, drain off the excess water, put them into the mixing bowl and mix well, drizzle with sesame oil and sprinkle with chopped chives.

3. Ingredients for Braised Sichuan Beef Noodles: 300g hand-rolled noodles or vermicelli, 200g beef tendon, 5g ginger, 12 cloves garlic, 1 teaspoon chopped green onion, 2 tablespoons oil (30ml), 2 teaspoons cooking wine (10ml), 4 tablespoons chili bean paste

(60g), 1 tablespoon of red chili oil (15ml), 1 tablespoon of soy sauce (light soy sauce for cooking) (15ml), 2 teaspoons of salt (10g), 2 teaspoons of white sugar (10g), 1 teaspoon of chicken essence (5g) Beef Wash

Clean and cut into 3cm square and 5cm long meat strips.

Boil half a pot of water over high heat, add beef strips and simmer to remove blood, remove, rinse and drain.

Peel the ginger and pat it loose with the back of a knife.

Peel the garlic cloves, cut off the roots, and pat them apart with the back of a knife.

Heat a wok over high heat, add oil and beef strips and stir-fry.

After simmering the pot with cooking wine, add sugar and soy sauce, then add chili bean paste and red oil and stir-fry together.

Add ginger, garlic, and boiling water just enough to cover the meat. After boiling, reduce the heat to low, cover the pot and simmer for 3 hours.

Use 2-3 bowls to add a little salt, chicken essence and chopped green onion.

After the meat is cooked, take another medium-sized pot, add half a pot of water and bring to a boil, shake out the noodles and put them into the pot.

After the water boils, scoop 1/2 bowl of noodle soup into each bowl and mix out the seasoning in the bowl. When the noodles are cooked, take them out and put them into the bowl.

Arrange the stewed beef on the noodles, pour in appropriate amount of gravy, and serve.

4. Wuhan hot dry noodle ingredients (4 small bowls), 500g wet noodles (machine rolled thin noodles), 1 tablespoon oil (15ml), 1 bag of bagged mustard strips (about 80g), 4 tablespoons sesame paste (60g)

, 4 tablespoons of chives (chopped) (about 60g), 1 tablespoon of sesame oil (15ml), 1 teaspoon of salt (5g), 2 tablespoons of light soy sauce (30ml), 1 tablespoon of brown sugar (15g), 1 teaspoon of white pepper

(5g), 1 teaspoon chicken essence (5g) Method: Cut the machine-rolled thin noodles into a length of about 25cm.

Place in a basket (use cage cloth or butter paper under the noodles) and steam for 25 minutes until the noodles are cooked.

During the process, occasionally open the lid and flip with chopsticks several times.

To prevent the noodles from becoming doughy.

Put the steamed noodles into a larger container, add oil (1 tablespoon, 15ml) and stir evenly.

This step is to prevent the noodles from drying out and becoming hard.

While steaming the noodles, you can cut the mustard strips into small pieces and set aside; stir the sesame paste and sesame oil thoroughly to make a sesame sauce and set aside; mix the salt, light soy sauce, brown sugar, white pepper and chicken essence to make a sauce

spare.

Boil the water in the pot over high heat. Place an appropriate amount of steamed noodles in a colander and cover it with boiling water for 3 minutes until the noodles are fully cooked. Remove and drain the water. Put it in a bowl and add the seasoning sauce and sesame sauce.

juice, sprinkle with chopped mustard and chives.

Just mix all ingredients until ready to serve.

5. Henan Braised Noodles Ingredients Ingredients: 500 grams of noodles. Accessories: 250 grams of pork belly, 150 grams of soybeans, 150 grams of beans, 10 grams of ginger, 100 grams of celery. Seasonings: salt, chicken essence, onions, garlic, star anise, dried chili peppers, old pepper.

How to make noodles: 1. Use thin flat fresh noodles that are slightly moist. Do not use dried noodles, but they are not freshly rolled noodles that are very moist. It is best to use pressed noodles yourself.