Practice: 1. Pickled mushrooms, fungus and yellow flowers.
2. Pour oil into the pot, stir-fry minced meat, add chopped green onion, mushrooms, black fungus and yellow flowers and stir-fry for a while, then add soy sauce, cooking wine, sugar, salt and chicken essence, and then add appropriate amount of water to boil.
3. Pour in the beaten egg mixture, thicken and sprinkle with chopped green onion and minced garlic.
Boil the water, cook the noodles, take them out, put them in a bowl, and then pour the salt water on the noodles to eat.
Ingredients (100 bowl): noodles 10 kg, soy sauce 2.5 kg, soft sugar 65 g, monosodium glutamate 50 g, shrimp 5 g, cooked lard (or sesame oil) 1 kg, steamed bread 1.5 kg.
[manufacturing method]:
1. Put the pot in medium fire, add 250g of clean water, put the shrimp seeds in the pot to boil, add white sugar after 3min, pour in soy sauce after melting, turn off the fire, let it cool and put it in a container for later use.
2. Boil water in the pot, put as many noodles as customers need (but each pot does not exceed 15 bowls, each bowl weighs about130g), and cover the pot with a small lid.
Put an empty bowl on the counter, and pour 25g of soy sauce,10g of cooked lard or sesame oil, 0.5g of green meat and monosodium glutamate into each bowl.
After the noodles are boiled, add some water to make them cook. After boiling, remove the lid, skim off the foam, scoop the noodles into the bowl one by one, and pour in the appropriate amount of noodle soup.
3. How to make steamed bread: Steamed bread is noodles made of various vegetables, which are divided into raw and cooked. Some are mashed garlic, garlic flowers and pickles (pickles in spring); Some are green vegetables, Chuanxiong and green peppers. Wash these vegetables, blanch them in boiling water, and then cut them into shreds or sections.
Ingredients: noodles, pork stuffing, bean sprouts, green onions, Jiang Mo, garlic, peppers, sesame sauce, Chinese cabbage, coriander, soy sauce, cooking wine, rice vinegar, broth, Chili noodles and lard.
Practice: 1. Pour oil into the pot, add pork stuffing and stir-fry for later use; Blanch the cabbage for later use.
2. Saute shallots, ginger and garlic with lard, then add peppers, bean sprouts and minced meat to saute until fragrant, then add cooking wine, soy sauce, rice vinegar and broth, and add sesame sauce and Chili noodles to saute until fragrant.
3. Boil the water, cook the noodles, take them out and put them in a bowl, then pour the salt water on the noodles, add the cooked cabbage and coriander, and serve.
90g of noodles, 50g of pork intestines, 250g of pork belly, 25g of blood curd, 5g of mung bean sprouts15g, and 250g of white iron tofu.
Three-in-one oil, pepper, fermented bean curd, monosodium glutamate, sweet wine, pepper, garlic paste, Jiang Mo, chopped green onion, broth, etc.
1. Cook. Wash pig intestines to remove fishy smell, cook until half cooked, remove and cut into pieces, add spices and cook together.
2. Pork belly is cooked and cut into small squares. After frying the oil in a pot with salt, pour out the oil and put it into the sweet wine. Boil some vinegar and fry it into crisp whistle.
3. Cut the tofu into pieces, soak it in salt water, remove and drain the water, and remove it with a fried bubble whistle.
4. Add Crispy Whistle Oil, Sausage Oil and Bayin Pepper into the oil pan, stir-fry, add Jiang Mo, garlic paste and tofu, add water to boil, and pour out the red oil for later use.
5. Boil the egg noodles and bean sprouts in a boiling water pot for about 1 min. Put the intestines, crispy whistle and bean curd whistle into a noodle bowl, put Wang Xuepian into a pot with a colander, put it on noodles, and scoop in broth, red oil, monosodium glutamate and chopped green onion.
Ingredients: cooked beef, Lamian Noodles, beef soup, butter, radish slices, oil pepper, coriander and garlic sprout. mature vinegar
1. Skim off the froth in the cooked beef soup, add radish slices and butter, and boil for later use.
2. Chop the parsley and garlic sprouts, and dice the cooked beef for later use.
3. Knead the flour evenly with alkali, pull it into noodles by hand (if it is difficult, you can also press it with a noodle press), and take it out after cooking.
4. Scoop the clear soup into the noodles (submerge the noodles), grab the coriander, minced garlic and beef, and pour the oil on it, then serve.
(Production method of oil pepper: Mix red pepper powder, white sesame, pepper powder and salt in a porcelain bowl. Heat the clear oil to 70% to 80%, pour it into a porcelain bowl and stir well. The amount of oil must exceed the amount of Chili powder. Pepper is eaten according to personal taste.
5. When using it, pour a little old vinegar to remove fishy smell and neutralize alkali.