First of all, you can make fried noodles: stir-fry meat slices and peppers with oil and soy sauce (shredded or sliced peppers), shred Chinese cabbage, and stir-fry eggs into fried eggs for later use. Take out the noodles when they are half cooked, soak them in cold water and drain. Put oil in the pot. After the oil is hot, stir-fry the prepared meat slices with shredded pepper and cabbage, and then pour the drained noodles into stir-fry for a few minutes. Finally, put the scrambled eggs out to eat ~

The second is noodle soup, which is very simple. First, stir-fry the sliced meat with Chili oil and soy sauce (it's best to stew it with a little water for a while, and the noodle soup will be more delicious if it is covered with soup) to make cover noodles ~ You can make fried eggs or boiled eggs according to your own preferences ~ When the noodles are cooked to 70% or 80%, add the washed and cut Chinese cabbage, cook for a while, put it in a noodle bowl, and pour in the cover noodles and eggs.

First of all, the simplest noodles.

Boil water, more water,

Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives in the bowl.

Then the water began to boil and become a little harder.

Put it in a bowl and stir it. If it is alkaline water, add a little good vinegar.

Remember the order, or the taste will be different.

If you add a little good diced mustard tuber (cut by yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water and eaten now).

Second, tomato and egg soup noodles:

Scrambled 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 mushrooms.

Below, a little harder.

Take out, rinse with cold water and drain.

Stir-fry shredded pork with high fire, cook, add Chinese cabbage, change color, add mushrooms, stir fry a few times, add noodles a few times, mix well, change to medium fire, add salt, pepper and a little monosodium glutamate, change to low fire, stir fry with a spatula with one hand, and shake the noodles loosely with a pair of chopsticks with the other hand, and try to mix the noodles and seasonings evenly so that the Chinese cabbage will not turn yellow.

Remarks: 1 Add good vinegar when eating fried noodles.

Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.

Fourth, first soak the shrimp (buy good quality) in water for a while, then add oil, add noodles, when the noodles are almost cooked, add Chinese cabbage, cook it, add salt, pepper and a little monosodium glutamate.

The simplest cold noodles.

Boil water, more water,

Stainless steel shallow pot, add sesame oil, set aside.

Put Haitian brand soy sauce, pepper, monosodium glutamate and chives in the bowl.

Then the water began to boil and become a little harder.

Put it in a pot with sesame oil and mix well. Blow it in front of the air conditioner for 1-2 minutes, and stir while blowing to cool it evenly.

Then, put it in a bowl and stir it. If it is alkaline water, add a little good vinegar.

Remember the order, or the taste will be different.

If you add a little good diced mustard tuber (cut by yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water and eaten now).

Tomato and egg noodles.

The method is simple: cut the washed tomatoes into pieces, and beat the eggs and mix well for later use. Heat the oil pan (add more oil), first fry the eggs, take them out after molding, leave the remaining oil in the pan, stir-fry chopped green onion, add tomatoes and stir-fry for a while, add eggs to mix, add water to boil for a while, and add salt and monosodium glutamate to the pan when the red soup boils and bubbles. (scrambled eggs with tomatoes are like this, right? That's great. But adding a little more water and salt is the key to making noodles. )

Remember to put a little salt in the cooking process, take it out, soak it in cold boiling water, and then stir it with the cooked tomato and egg marinade, and you're done.

The simplest way to cook noodles

You heat the oil first, add pepper and star anise to boil, and then skim the pepper and star anise;

Stir-fry a small amount of meat (you can use sliced meat if you like, and keep it if you like vegetarians), onion, ginger, garlic, a small amount of salt and soy sauce, then add washed lentils and cut potatoes (not too thick), and then add appropriate amount of salt and soy sauce to stir fry for a while;

Add one or two tomatoes and stir fry;

Then add water (the amount of water is very important), put the noodles on it after the water boils, cover it and stew for about 15 minutes (you should see the water regularly, but don't paste the pot, if the water is not enough, you can add some);

Turn off the heat after the water is basically dry, and then mix the noodles and vegetables evenly.

Classic noodle recipe [classic]

How to make noodles: The following are all based on one serving.

Ingredients: two eggs and two green peppers (if you don't like spicy food, you can halve it).

Break the eggs, pour them into a bowl and stir the yolk with chopsticks. When the oil smokes, gently pour the stirred eggs from top to bottom with the center of the pot as the center, and slowly pour them into the pot. When the eggs begin to swell under the action of oil, grab a spatula (spoon for frying eggs) and turn the fried eggs over, preferably on one side of the cauldron. Quickly pour the shredded green pepper into the pot, fry for about 65,438+00 seconds, then quickly stir with the eggs, mix well, stir for a while, and add a little salt. Seeing that the eggs have turned dark yellow, the shredded green peppers are almost ripe, and they are out of the pot! Pour clean water, generally more than one third of the pot, because the noodles will absorb water well after cooking, so as to prevent the noodles from gathering together because of insufficient water, thus becoming ugly and unpalatable! ! When the fire is burning and the water is boiling, you should put salt first, melt it, dip a little water with chopsticks and try the salinity. Usually it should be a little salty at this time, because you haven't put the noodles yet. After the noodles are put in, carefully separate them with chopsticks to prevent them from sticking together in the water! ! At this time, you should pour the scrambled eggs in. After the water boils, mix the noodles and vegetables evenly with chopsticks, and then cook them. If you like Chinese cabbage, put them in before turning off the fire, and then put the noodles in the soup. Wait a minute, turn off the engine! Needless to say, the following. This is just the easiest way.

Doudou Braised Noodles Practice (Daquan)

1, the player's face

2. Shorten the noodles first and steam them in the steamer for 8 times, depending on the noodles. If the soft noodles are medium cooked, steam the hard noodles for a while. The key is to be careful not to stick together.

3. When steaming noodles, cut the beans into shreds or break them into 2-3 cm long segments; Shredding meat and mixing with soy sauce; If you like vegetables, prepare more beans.

4, hot oil, garlic, stir-fry the meat and change color; Stir-fried beans turn green; At this time, the noodles are almost steamed. Take it out and put it on the beans, put a little, put some soy sauce and cover the pot.

5, stir fry from time to time, be careful not to simmer the pot, put salt in the beans when cooked, and order chicken essence before cooking.

Because almost all the noodles are cooked before frying, just make sure the beans are cooked.

2. Two components:

Ingredients: beans 1 kg, washed and cut into sections.

Meat 3 Liang, can be increased or decreased according to personal preference, cut into pieces, and add a little salt and soy sauce. . . Marinate for a few minutes.

One kilo of spaghetti. If the noodles are too long, cut them a few times.

Seasoning: oil, soy sauce, salt, chicken essence.

Exercise:

1. Add oil (the amount of oil is similar to that of ordinary fried pork with beans). When the oil is hot, put the marinated meat into the frying pan. After the meat changes color, put the prepared beans into it, add appropriate soy sauce, salt and chicken essence, stir-fry the beans and meat until they are 50% or 60% mature, and then pour in some water until the beans are just inactive. Personally, I think soy sauce can be put more appropriately, so that the color of braised noodles will be good in the end. )

2. Find a steamer and put it on the wok (if there is no steamer, you can put two chopsticks horizontally in the wok), spread the fine noodles evenly in the steamer, cover the lid, steam for 8 minutes on medium heat, put the noodles in the steamer into the wok, and stir thoroughly. Shanxi braised noodles are ready. Because noodles are basically dry steamed, you will think that noodles are dry before mixing, just like they are not steamed. Don't worry, they are cooked. )

Remarks: 1. The typical eating method in Shanxi is: sprinkle minced garlic with old vinegar, stir well, put it in braised noodles and mix well before eating.

You can add tomatoes to beans according to your personal preference, and it tastes good.

3. If the braised noodles are left, put a little oil in the pot when you eat next time. When the oil is hot, pour in the remaining braised noodles and stir fry. It's delicious, different from the braised noodles cooked for the first time.

4. If you cook braised noodles for the first time: a. Pay attention to the amount of water in the pot when steaming, and don't cook it dry. The beans are burnt and taste terrible; B.don't turn off the heat after the noodles are steamed. Carefully stagger the steamer to see how much water there is in the pot. Normally, there is still a lot of soup in the pot. If it is dry, it is not too late to add some water. Because it's too dry, the braised noodles taste a little choking and not delicious.

The practice of mixing noodles in Wenzhou

First, use flat noodles and fresh noodles. Don't use flat noodles that have been dried overnight. Boil the water and add the noodles and mung bean sprouts. At this time, you should master the cooking temperature of noodles. Basically, you can get noodles after boiling. Cooked for a long time, the noodles will rise, which is not delicious at all. When eating noodles, you must use plates instead of bowls. The soup will mix unevenly [at the bottom of the bowl]. The ingredients are salt, monosodium glutamate, lard, pickled mustard tuber and vinegar [be sure to use vinegar soaked in minced garlic], a little soy sauce and chopped green onion [on noodles]. You can also beat an egg on it with lard and warm fire.

Lan ren Li gan noodles

Prepare raw materials: minced meat, peanut butter, hot sauce and bean paste, and prepare seasonings: garlic, white vinegar and chopped peanuts. The next production process is: first, boil the water in the pot, cook the noodles and drain the water. Then add oil to the pot. When the oil is hot, add minced meat, peanut butter, hot sauce and bean paste and stir-fry until cooked. Finally, put the noodles into the dish, pour in the fried meat, and sprinkle with a little garlic, white vinegar and peanuts according to your personal taste.

Mushroom squid noodles:

First, prepare raw materials: squid, Chinese cabbage, mushrooms and noodles, and at the same time prepare seasonings: chicken soup, soy sauce, wet starch, salt and hot sauce. Then, tear off the black film on the back of the squid, clean it, cut it into shreds with a knife and blanch it in boiling water. Then wash the cabbage and mushrooms and cut them into shreds. After adding oil to the wok, add mushrooms, cabbage and shredded squid and stir fry. When it is 80% ripe, add chicken soup, a little salt and soy sauce, and add wet starch until the soup thickens. Boil the noodles in boiling water. Put the prepared squid soup and cooked noodles into the plate and you're done.

Method for making delicious Gansu noodles

Cooking method: water boiling and oil splashing.

Flavor types: umami, hot and sour, spicy.

Ingredients: 25 kg of flour, rapeseed oil, balsamic vinegar, soy sauce, salt, spicy noodles, vegetables, chopped green onion and soda ash.

Production process:

1, dough mixing: Boil the salt water and dough with warm water, pour the water several times, first pull it into dough, then rub it into pieces, and then dip it in water to soften it. Every 25 kilograms of flour, 12.5 kilograms of water, 750 grams of salt and 100 grams of alkaline flour are repeatedly folded and kneaded, and after 10 minutes, they are kneaded into large strips in batches, evenly kneaded, greased, then crushed into small doses of 100 grams, greased and kneaded into small strips, and wet.

2. Hand Lamian Noodles: (1) Weaving surface: finely rub the noodles (about 5-8 strips), gently stretch them with both hands, then align the "noodles" in parallel, lift the noodles with both hands and pull them hard, then bounce on the box, then pull the noodles again with open arms, and then hold both ends of the noodles with your right hand and lift them with your left index finger. (2) Oil-sprinkled noodles (i.e., Lamian Noodles with wider strips): flatten the small strips by hand and roll them into wide strips, horizontally press one strip in the middle of the wide strips with a small rolling pin, separate the hands to make wide strips, then split them along the middle embossing, cook them in a boiling pot and take them out in a bowl. (3) Oil splashing: Put a proper amount of dry spicy noodles and chopped green onion on the noodles, and pour the cooked spark oil into a bowl of spicy noodles. When splashing noodles, you can put all kinds of fresh vegetables, such as leeks, Toona sinensis, bean sprouts, green vegetables and so on. And those who like to eat Chili can also put some oil and spicy seeds.

Rice vinegar, soy sauce, salt and pepper oil are mixed together as seasoning, but the seasoning must be mixed with the cooked noodles before pouring oil, so that the flavor can enter the noodles.

Flavor characteristics: noodles are long, smooth, tough, oily, fragrant, sour and spicy. Taste can also depend on everyone's taste.

Inheritance and innovation: This method can also be used to make minced meat noodles, Zhajiang Noodles, scrambled egg noodles with tomatoes and stewed mutton noodles.

Teach you a delicious method of vermicelli:

Ingredients: chopped cowpea. . . . . . . . . .

Pork stuffing is mastered by yourself according to the number of people ~

Ordinary yellow sauce that can be bought in the supermarket.

Chop onion, ginger and garlic ~

Noodles had better be wide and firm ~

Exercise:

When the oil is hot, pour in onion, ginger, garlic and a little pepper, and add meat and soy sauce.

Stir-fry for a while, add the sauce ~ ~ add the cowpea and stir-fry vigorously. It will be fine if the cowpea is cooked.

The pot came out. . . . . . . . . .

Noodles bowls are also very particular-

Stir-fry Chili peppers into Chili oil, and put a little soy sauce, vinegar and Chili oil in the bowl ~

Personally, I think this part can be based on your own taste, and you can also put a little sugar or monosodium glutamate. . .

Finally, add the fried vegetables and mix the noodles.

It doesn't look delicious, but it's really delicious!

Delicious fried noodles (braised noodles)-How to make them-

My grandmother gave it to me, also called braised noodles. It is very easy to cook and delicious.

Ingredients: noodles (handmade noodles sold outside) 1 kg (depending on your appetite); Lentils (sometimes called beans, anyway, everyone knows that kind of thing. If you like vegetables, put more. You can eat it yourself anyway. ); Eat pork in moderation (for the same reason as lentils).

Ingredients: a little onion, ginger and garlic.

Seasoning: salad oil, salt, chicken essence and soy sauce.

Practice: 1, cut pork belly into slightly thick silk for use;

2. Remove the tendons from lentils, break them into small pieces 1.5~2 cm long by hand, and wash them for later use;

3, onion, ginger cut into filaments, garlic cut into thin slices for later use;

4. Pour a little salad oil into the pot and heat it. Add the prepared onions, ginger and garlic and saute. Then, add shredded pork and pour in a proper amount of soy sauce, and fry the shredded pork until it is medium-cooked;

5. Add the prepared lentils, stir fry a little, and put the noodles in (note: release the noodles directly, don't cook the noodles! ), stir fry, the main function is to mix noodles and vegetables together.

6, then pour water into the pot, the water should overflow two-thirds of the whole pot (too much water is not good to eat, wet, no appetite, right? If there is too little water, the direct consequence is that the noodles are not cooked and the bottom is burnt. ), sprinkle with salt and chicken essence to taste, cover the pot and boil; Then simmer slowly with a small fire, and uncover the lid from time to time. When the beans have collapsed, the water is almost dry (this is the key to dry the water), and the noodles are cooked, cut the bottom with a spatula.

Shovel up the noodles, and you will find a thin, fragrant and crispy crust underneath (this food is the best, I like it best! ), then you're done! You can eat garlic and vinegar, and you can have food and vegetables.

Shacha beef fried noodles

Ingredients: beef, kale, red pepper, oil sprinkled noodles.

Seasoning: sand tea sauce, cooking wine, soy sauce, wet starch.

Production process:

1. Slice beef and marinate with cooking wine, soy sauce and wet starch for 5 minutes.

2. Wash the kale and cut into sections, and cut the red pepper into pieces.

3. Drain the water after the oil surface is cooked.

4. Add oil to the wok, stir-fry beef slices, add kale, red pepper and sand tea sauce and stir-fry until medium-cooked, then add noodles and stir-fry evenly.

Tip: Shacha sauce is made of peanuts, white sesame seeds, left-handed fish, shrimp, shredded coconut, garlic, raw onion, mustard, rapeseed and pepper. It is ground with salt, oiled and boiled, with golden color and spicy taste.

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spaghetti

Materials:

Spaghetti 75g salt onion 1 garlic cloves 1 tomato 3 beef and pork mixed minced meat 75g pepper and sweet pepper powder oil 1 tablespoon tomato sauce 1 tablespoon water 75ml chopped nine-story tower 3 tablespoons.

Exercise:

1. Cook the spaghetti in salt water until it is done, and keep biting. Peel onions and garlic and cut them into dices. Wash tomatoes, remove pedicels and cut into small pieces. Add salt, pepper and sweet pepper powder to the ground meat and stir with a fork.

2. Heat a non-stick pan, pour in oil, stir-fry onion, garlic and minced meat, then add tomatoes, tomato sauce and water, stir well, cover and simmer for 10 minute, stirring from time to time. Add salt, pepper and sweet pepper powder to taste, and finally put it on the nine-story tower.

3. Drain the noodles with a sieve and put them in a deep dish. Finally, pour in the ground meat sauce.

Thai hot and sour shredded coconut shrimp powder

The enchanting shemale, mysterious gems and exotic Thai fragrant rice together constitute our impression of Thailand. But I don't know that there is more light in this beautiful coastal country-it is the largest shrimp producer in the world, a famous rice exporter, and also rich in the hottest peppers in the world. No wonder their noodles are also made of rice, and shrimp and the hottest pepper must be put in it ... this dark and stubborn nation proudly shows their glory to the world.

Ingredients: 200g of rice flour, 20g of fresh shredded coconut, 20g of fresh shredded ginger, 2 red and green peppers, 2 fresh shrimps, salad oil10ml.

Seasoning: fish sauce, white vinegar, fresh lemon 1 slice, fresh pepper juice, sugar, salt, pepper and coriander.

Exercise:

1. After the water in the pot is boiled, add rice flour and cook until cooked. The cold water is too cold.

2. Wash the shrimp, remove the shrimp line, head, tail and shell, add salt and pepper to marinate slightly, fry in the pan and squeeze the lemon juice.

3. Add shredded coconut, shredded ginger, shredded pepper and coriander to the cooled noodles, add appropriate amount of fish sauce, white vinegar, pepper juice, sugar, salt and salad oil and stir well, then add fried shrimp.

Features: the taste is light, Thai food is very sour and appetizing, which is very suitable for summer consumption.

Chef's Tip: When cooking rice noodles, the fire should be large, and cold water should be prepared beside the pot. After rice noodles stay in the pot for 8 seconds, they should be taken out and put into cold water for supercooling. After a long time, it will stick together and taste great. In Thailand, cooking without sprinkling a few whole or broken morning peppers is just like eating Sichuan food without spicy food. Sweet pepper juice cooked with morning pepper, sugar and fish sauce has won the favor of past diners because of its adjustable sweetness and spicy taste.

★ French cream crab meat rye golden bamboo noodles

France is a country that enjoys the process and pays attention to details, so they coined the word "romance", so they did not hesitate to have a dinner for four hours. The complicated menu on the menu was 1 1. So this kind of noodles, the French must carefully take out the crab meat, cook it with good soup and good ingredients, mostly put it back in the crab shell, and at least fry the noodles, and then start to savor the crab meat and noodles. Perhaps this is the biggest difference between Chinese and western cultures, one is "eating" and the other is "taste".

Ingredients: rye flour 1 00g, golden bamboo shoot flour100g, butter10ml, 20ml of olive oil, crab1piece, 30g of onion, 5g of garlic, 5g of carrot and 3g of broccoli.

Seasoning: Tarrigan vanilla, Mazurin vanilla, Pizarro vanilla, butter, cream, dry white, fresh shrimp water (or broth), salt and black pepper.

Exercise:

1. Cook the crab and take out the crab meat.

2. When the pot is hot, melt the butter, stir-fry onion and garlic, add crab meat and three herbs, add appropriate amount of dry white, cream, shrimp water (or broth) and black pepper, and cook for about 5 minutes.

3. Put 2/3 of the cooked crab meat into the crab shell, and set aside the rest.

4. After the water in the pot is boiled, add rye noodles and golden bamboo shoots to cook, remove and drain.

5. Put a little olive oil in another pot, add the cooked noodles and 1/3 crab meat, carrots and broccoli, stir well, put them on a plate, and then put the crab shells on it.

Features: The milk is rich in flavor and taste.

Chef's Tip: The purpose of fried noodles is to make it fragrant, and also to blend in the flavor of crab meat and cooked vegetables. Olive oil can be put into the pot when it is slightly hot, and it can be taken out in 1 ~ 1.5 minutes. If you need to store, you can cook the noodles until they are half cooked, take them out and drain them, mix them well with olive oil and put them in the refrigerator, and fry them while eating.

★ Korean black-bone chicken ginseng noodles

When barley tea suddenly became popular in Korea, when a savage girlfriend covered her boyfriend with noodles, we knew that apart from barbecue, it was still a country rich in wheat and mainly made of noodles. In South Korea, black-bone chicken and ginseng noodles are as common as traditional chicken soup noodles in China. The noodles used are also hand-rolled, similar to the hand-rolled fine noodles in northern China. The difference is that we hid a chicken leg under the surface, while Koreans added rich Korean ginseng. With the appearance of black-bone chicken soup and Korean ginseng, nutrition alone has made people want to stop.

Ingredients: 200g noodles, half black-bone chicken, 200ml black-bone chicken soup, Korean ginseng 1 piece, and 2 rapeseed hearts. Seasoning: salt, shallots, chicken oil, soy sauce.

Exercise:

1. Black-bone chicken is cooked, and the cooked black-bone chicken is boneless and shredded or shredded for later use.

2. Boil the noodles in boiling water, and then take out the bowl.

3. Pour the black-bone chicken soup into the pot, add shredded chicken, ginseng and rape heart, add a little soy sauce to boil, and then pour it on the noodles.

4. Finally, decorate with shallots.

Features: rich in nutrition, suitable for all ages.

Chef's Tip: Koreans don't eat ginseng as a "tonic" like we do in China, but concentrate on drinking soup. They regard ginseng as a carrot-like fresh vegetable. No matter what they cook, they must eat Korean ginseng in the end. Therefore, it is not appropriate to put it early, and the taste that can be cooked is the most delicious. Koreans cook black-bone chicken to make use of its soup. Usually only onions, ginger and garlic are put to squeeze out the original flavor of chicken, which is suitable for cooking noodles with soup. If you want to taste the meat, it is suggested to sprinkle a handful of Lycium barbarum and add some dried mushrooms.

★ Italian bacon tomato butterfly noodles

Pasta has become a symbol of Italy, just like Chinese porcelain. It is no exaggeration to say that this is a country that lives on noodles. There are 563 kinds of noodles alone, and with different combinations of sauces, more than 65,438+0,000 kinds of pasta dishes can be combined. It's unbelievable. There are many kinds of spaghetti, round, flat, long, square, spiral, wavy and shell-shaped ... After tasting this common Italian bacon tomato butterfly noodles, people can't help but envy the happiness of Italians, and there is no better way to experience the health and natural taste of noodles than Italians.

Ingredients: Italian butterfly noodles 200g, sliced bacon 50g, 2 tomatoes 20g, tomato sauce 20g, onion 20g, bacon oil 1 00ml, olive oil 20ml, garlic 5g, Parmesan cheese 20g, shredded red, yellow and green bell pepper 20g, and Muyu flower1slice. Seasoning: dry white, salt, black pepper, broth.

Exercise:

1. Wash and dice tomatoes and chop onions.

2. Cook spaghetti in boiling water, remove and drain.

3. Stir-fry minced garlic and onion with bacon oil, add diced tomatoes and tomato sauce for 5 minutes, pour in broth and dry white wine, cook for 10 minute, and then add salt and black pepper to adjust the taste.

4. When another pot is hot, fry the spaghetti and bacon with olive oil, then pour in shredded red, yellow and green peppers and cooked tomato juice, stir fry for a while, put the pot on a plate and decorate it with Muyu flowers.

Features: sweet and sour, appetizing and relieving summer heat.

Chef's Tip: Italians are used to storing bacon-baked oil for breakfast, because bacon oil is very fragrant and suitable for adding flavor to dishes. You can also fry bacon slices in a hot pan (without oil) to get oil. Many people are used to pouring tomato juice at the end when making spaghetti. In fact, stir-frying in the pot is more even, and one minute is enough.

★ American assorted seafood and fruit noodles

Noodles and potatoes are the staple foods of Americans, and they appear on their dining tables almost every day. In fact, there are many similarities in the appearance of noodles around the world. They all use flour and salt. The difference is that we add water to make them. Americans use egg liquid to enhance the toughness of noodles, and seldom use water. Later, they added corn flour and olive oil to form the most representative egg noodles in the west. Until today, American families who pay attention to it still like to make their own egg noodles and eat them now. A basic formula is well known: a cup of flour (240 ml)+1 egg+1/4 teaspoons of salt (1.25 ml).

Ingredients: 200g lasagna, 2 fresh shrimps, 2 sea rainbow, 3 scallops, 20g fish, 30ml olive oil, 20g onion, 20g garlic, 20g pineapple, 20g strawberry and 20g lettuce. Seasoning: American seafood seasoning, black pepper, Italian vinegar.

Exercise:

1. After shrimp, scallop, rainbow and fish are cleaned, season and marinate with American seafood 10 minute.

2. After the pot is hot, stir-fry onion and garlic with olive oil, pour in marinated seafood and stir-fry over low heat.

3. After the salt water in the pot is boiled, add the lasagna and cook it, remove it and drain it.

4. Wash and cut pineapple and strawberry, wash lettuce, put it into noodles and mix well, then put the fried seafood into it and mix well, and pour it with Italian vinegar.

Features: Typical American noodles, with rich colors and layers, are ideal dishes for family dinners and friends gatherings in summer.

Chef's tip: lasagna itself has no taste, so it should be cooked with salt water, and the salt is more evenly placed in front than in the back. When frying seafood, you should pay attention to small medium fire, because there is sweet red pepper powder in American seafood seasoning, which will turn black and bitter in case of fire, and small fire will dehydrate and dry seafood.

★ Dandan Noodles, Sichuan, China

Dandan Noodles is a famous snack in Chengdu, but no one can tell when it was born. In a certain month, a peddler carried a pole and peddled along the street. The customers shouted to stop carrying poles and sell them now. When the handmade noodles were cooked, they scooped up a spoonful of fried minced meat. Apart from the fragrance, I only remember their pole, hence the name "Dandan Noodles". Dandan Noodles and hot and sour rice noodles can be called sisters of Sichuan noodles, but many gluttons can't make hot and sour rice noodles in Dandan Noodles. In addition to Sichuan specialty sprouts, the skill lies in the frying and seasoning of minced pork.

Ingredients: 200g of noodles, 400g of pork stuffing, bean sprouts 1 00g, 25g of chopped green onion, Jiang Mo10g, garlic10g, pepper noodles1.5g, sesame paste10g, rapeseed.

Seasoning: soy sauce, soy sauce, cooking wine, rice vinegar, broth, pepper noodles, lard and sesame oil.

Exercise:

1. When the pan is hot, pour in the pork stuffing and stir fry for later use.

2. Stir-fry chives, ginger and garlic with lard, then stir-fry Chili noodles, sprouts and minced meat, add cooking wine, soy sauce and rice vinegar, order a little broth, and add sesame sauce and pepper noodles when taking out and stir well.

3. Boil the noodles in a pot, then take them out and put them in a bowl. The rapeseed is ripe and ready for use.

4. Pour a proper amount of broth into the noodles in the bowl, add the fried sauce and cooked rapeseed heart, and sprinkle with coriander.

Features: Luwei is crisp and fragrant, salty and slightly spicy, with a tangy aroma and strong local flavor.

Chef's tip: the meat stuffing must be fried dry and can come out one by one. If it is not clear, it is not fried, but be careful not to fry it. Many people think that cold dishes are mixed with soy sauce and hot dishes are always fried with soy sauce. In fact, soy sauce and soy sauce are both made from soybeans. The difference is that caramel is added to the latter. Accurately speaking, soy sauce seasoning and soy sauce color matching do not hinder the use of both, but the demand of dishes and your grasp at hand.

★ Vietnamese lemon curry rainbow trout noodles

"Three fragrances and one dew" can best summarize Vietnamese cuisine-bamboo fragrance, coconut fragrance, lemon fragrance and fish sauce. What is worth reading is fish sauce. Vietnamese classic rattan shrimp, spring rolls and prawns in fish sauce are all masterpieces of fish sauce. Every restaurant in Vietnam and Thailand has its own homemade fish sauce. The fish sauce they make is a bit like "pickled fish" in the south of China, except that we pour the juice with fish, and people want juice instead of fish. They put salt on the fish and pickled it in wooden barrels. After a while, the juice will flow out. This is fish sauce. Turn on the tap at the bottom of the bucket, let out the fish sauce and pour it into the bucket to continue pickling. The more times it is repeated, the purer the fish sauce will be.

Ingredients: egg noodles 200g, yellow curry powder10g, Chili noodles10g, lemon juice 20ml, chopped blue ginger 30g (ginger can also be used instead), stock100ml and red trout10g.

Seasoning: fish sauce 1 0ml, shrimp sauce10g, 5 slices of lime leaves, lemon1slice, shredded red pepper and shredded coriander.

Exercise:

1. cooling oil. Stir-fry curry powder on low heat, add stock, Chili noodles, blue ginger, lemon juice, fish sauce and shrimp sauce, and cook for 30 minutes.

2. Cook the egg noodles in a pot with boiling water, then put them into the cooked soup, put them on a plate after boiling (leave about 1/3 curry soup for cooling), and sprinkle with shredded lime leaves.

3. Wash the red trout and cut it into pieces, soak it in cool curry soup for a while, fry it in a little oil, put it next to the noodles, and eat it with lemon pieces and coriander.

Features: spicy and sweet, fresh and refreshing, not greasy.

Chef's Tip: Curry is easy to paste, so when frying curry, it is necessary to cool the oil in the cold pot, that is, the pot will not burn. After pouring cold oil, add curry without heating, and then stir fry with low heat. Although fish sauce is delicious, it is salty and fishy, so it should not be put more. Shrimp sauce can be described as "stinky tofu in Southeast Asia". It smells bad, but it is extremely rich and delicious when fried, which can greatly improve the taste of dishes.

★ Japanese beef udon noodles

Oolong noodles, buckwheat noodles and green tea noodles are the three most representative noodles in Japan. In Japan, udon noodles are a must-have at home and an indispensable protagonist in Japanese restaurants. The most classic Japanese udon noodle method is inseparable from beef and broth, but it is very common. We have seen many places before, and the difference in taste lies in udon noodles. Therefore, when you go to Japan, you must try a bowl of beef udon noodles from Jinchuan County. There's no harm in not going. I went to the supermarket and bought udon noodles made in Jinchuan. I can cook the same delicious food at home.

Ingredients: 200 grams of udon noodles, 50 grams of beef slices, 2 rapeseed hearts, mushrooms 1 piece. Seasoning: 20g of Japanese soy sauce, 20ml of Japanese soy sauce, cuttlefish 1 g, 5ml of sake, 20ml of Lin Wei10ml and 20ml of stock.

Exercise:

1. Add stock, Japanese miso, Japanese soy sauce, cuttlefish essence, sake and Lin Wei to the pot, cook for about 5 minutes, then add udon noodles, and put them in a bowl after 3 minutes.

2. Cook the rapeseed heart and mushrooms and put them into the noodles.

3. Sprinkle a little soy sauce on the fat beef slices, fry for about 10 seconds, and put them in a bowl.

Features: the noodles are smooth and soft, and the sauce soup is rich.