which kinds of home-cooked noodles are delicious to save you from loss of appetite in summer?

I've seen many recipes of gourmets, such as noodles with scallion oil, braised noodles with beans, fried noodles, etc., which are still in my interest, so I will share my own recipes with you, whether it's a big coffee in the restaurant kitchen or a novice cook, mastering a good skill of "making noodles" is the foundation of standing in the world. Especially at this time, it's hot in summer, and you have to cook by yourself. Fresh noodles are really a good choice. Let's make noodles together! Beans braised noodles

In the past, in a question and answer session, everyone was discussing where the braised noodles originated and why the practices in many regions were different. I understand that even in Beijing, everyone has eaten this noodle since childhood, and the combination of pork belly+long beans+garlic has almost never changed. It's just that the kitchen utensils are different. When I was a child, my grandmother used a pressure cooker to stew, and my mothers preferred to use an iron pot. When my cooking skills declined, I just didn't touch the pot. After all, I didn't want to take the blame if it was burnt.

preparation in advance: wash the peas, remove the tendons, cut them into shreds with an oblique knife, smash the garlic and fry the lamb liver, and slice the pork belly. Cooked pot: boil the oil to eight minutes, and use half of the garlic pot to expose the garlic. Stir-fry: Add pork belly slices, stir-fry for 2-3min until the surface is golden yellow and oily.

seasoning: add 1 spoon of seafood juice, stir-fry evenly, and make the small meat color and taste. Meat: Add shredded lentils, add 1 spoon seafood juice and mix well. Cooking: pour half a bowl of cold water, just before the beans are too long, and it will become popular and boil.

bottom: spread the noodles on the long beans after shaking, cover and stew for 1-15min. Finished product: after opening the watch cover, mix it slightly, then sprinkle the remaining garlic paste, stir it and serve it on a plate. Three mushroom noodles

I know the meaning of the name is a little second-rate. Hum, it's a meat dish qiangguo noodles made of three kinds of fungi. It is also because my mother especially likes to eat mushroom food, and at the same time, she also loves qiangguo noodles in the north, so she combines the two. However, with fried sauce or various methods, the salt content of noodle brine is too high, and the taste is too heavy, which will cover up the unique taste of fungi. Therefore, the sour and hot juice with too light taste is used, which is sour and tender, and the taste of medium spicy and fungi is also good.

dish preparation: wash and drain the mushrooms, cut and shake the dice pieces of mushrooms, and hob the mushrooms; Stir-fried lamb liver with garlic, shredded onion and set aside. Stir-fry: boil oil in a cool pan, add onion, ginger and garlic to saute until fragrant, add mushrooms, Pleurotus ostreatus and Cordyceps, and stir-fry for 1min.

seasoning: add 1 teaspoon of seasoning juice and 1 teaspoon of sour pepper juice, stir-fry for about 1min, stir-fry slightly until it becomes brown, and set aside. Stir-fried noodles: Boil the noodles with water, scoop them up and drain them, then pour in the mushroom brine, and mix them to take. Toona sinensis fried noodles

Although Toona sinensis can't be eaten in July, we can share this method of making fried noodles with seasonal vegetables. I'm the only one in my family who doesn't eat Toona sinensis, so when I was a child, I often saw adults eating Toona sinensis in fancy.

there is always a deep helplessness and doubt. Naturally, this Toona sinensis fried noodles is not what I want, just to strongly recommend the fried sauce that goes with fried noodles to my mother, and I tried to make it with a logical conclusion. I just didn't expect that she actually liked it, indicating that I wouldn't always produce dark dishes.

dish preparation: wash all the carrots, lettuce and Toona sinensis, then cut them into cubes and chop the Toona sinensis. Boil noodles: pour more than half a pot of boiling water, add flavored Lamian Noodles after boiling, and cook for about 8 minutes. Don't overcook it. Remove and drain. Blanch the top three foods with water again.

Stir-fried sauce: Because there is oil in this kind of existing miscellaneous sauce noodles, you don't need to add any oil after cooling the pot, and immediately pour in the sweet noodle sauce and stir-fry the oil. Stir-fried noodles: Add the boiled miso Lamian Noodles, stir and stir, and let the fried sauce wrap miso Lamian Noodles, which is more delicious. Cooking: Add diced lettuce and diced carrot, stir-fry for 3 seconds, then add Toona sinensis and stir-fry for 3 seconds, then turn off the fire and start the pot.