1. Spicy cold noodles

The weather is getting hotter and hotter, and cold noodles have become one of the delicious foods that many people like. The noodles with strong taste, with shredded cucumber, are spicy and refreshing, and have a different taste.

1. First, prepare a cucumber, clean it and remove both ends, then insert the cucumber into filaments and put it in a bowl for later use. Prepare a shallot and cut it into chopped green onion for later use. Squash a few garlic, then cut it into minced garlic, and cut the millet pepper into rings. If it is not spicy, you don't need to put it in.

2, pour a proper amount of oil into the pot, pour in some peanuts, stir-fry peanuts with a small torch until they crackle, take them out and let them cool, and pour them into minced garlic when the oil temperature rises.

3. After the peanuts are cooled, add two spoonfuls of balsamic vinegar, three spoonfuls of soy sauce, one spoonful of salt and one spoonful of sugar, add a proper amount of Chili oil, and finally add some cooked sesame seeds and stir well.

4. After the water in the pot is boiled, add the noodles. Just cook the noodles until they are 9% ripe. Don't cook them too soft. After cooking, put them in clear water to cool them, and then control the water and fish them into a bowl.

6. Add the juice, cucumber, coriander and peanuts, and stir well to eat.

second, spinach noodles with minced meat

noodles with minced meat is a special food in Shaanxi province, with bright red color, sour and delicious taste, which is very appetizing and delicious. Besides noodles, soup with minced meat is the most important.

1. Pour 3g flour into the basin, add a spoonful of salt to increase the gluten, then pour spinach juice, then make a smooth dough, and cover it for 3 minutes.

2. Dice carrots and beans, soak day lily fungus fungus in advance, cut into sections, and dice old tofu.

3. Pour a little more oil into the pot, and fry the tofu first. In Shaanxi dialect, it is kang. This tofu dish is delicious enough, and the tofu is fried until golden on both sides.

4. Leave some oil in the pot, then pour in 2 eggs, quickly turn the pot and spread it into an omelet. The spread omelet is first cut into long strips, and then cut into rhombic pieces for later use.

5. Pour the oil into the pan. When the oil is hot, stir-fry the carrots and beans, then add the fungus and the day lily and stir-fry for more than ten seconds. Finally, pour in the tofu and stir-fry evenly. Add a spoonful of salt and a spoonful of spiced powder, and take a proper amount of soy sauce. After stirring evenly, you can go out of the pan.

6. Next, let's mix a soup of Saoko, stir-fry it in Jiang Mo after the oil is hot, add half a bowl of balsamic vinegar to boil, then add a proper amount of boiling water, add a bag of three fresh soup materials, add 2 tablespoons of salt, and then add two tablespoons of Saoko meat. First, stir it evenly for him. Saoko meat is the soul of this soup, so it must not be less. Then add a spoonful of sugar to refresh it, and a spoonful of oil to add color and stir it.

7. At this time, the noodles are awake. Simply knead them a few times, knead them round and flatten them, and roll the kneaded noodles into big round cakes. Roll it as thin as possible, roll the bread up, sprinkle dry flour on the surface after rolling, then fold the face, continue to sprinkle flour, fold it in half, and finally cut it into noodles according to your own preferences.

8. Boil the water and add the noodles. The noodles are thin and can be taken out when they are cold. Scoop some soup in the noodles first, and then pour the soup back into the pot, so that the noodles will taste delicious. Then add some fried bottom dishes, and then scoop the soup. Before serving, sprinkle the egg skin and add some chopped leeks to enjoy.

Third, Zhajiang Noodles

Zhajiang Noodles is probably one of the most common and favorite pasta dishes for northerners, and Zhajiang Noodles in every place is different, especially Zhajiang Noodles in Beijing and Tianjin, but the family version of fried sauce doesn't need to be complicated, just simple and delicious.

main ingredients: pork belly and chopped green onion, Jiang Mo, tofu, sweet noodle sauce, soybean sauce, and mushrooms

1. Pork belly is cut into pieces directly by a cooking machine, tofu is diced, and mushrooms are washed and diced.

2. Pour an appropriate amount of oil into a hot pan. When the oil is hot, add minced meat and stir-fry until it becomes discolored. Then add minced onion and ginger, and add some cooking wine to remove the fishy smell. After stir-fry for a few seconds, add diced mushrooms and tofu and stir-fry for a while.

3. Then add a bag of sweet noodle sauce (18g) and a bag of soybean sauce (17g), and stir the sauce and minced meat evenly. Add two spoonfuls of salt, one spoonful of soy sauce and one spoonful of sugar, stir-fry the juice evenly, then cover the lid and simmer for 5 minutes,

4. When the time is up, turn off the heat and serve.

5. After the water boils, put in the noodles, then cook the noodles, you can cook the vegetables you like, then fish them into the bowl, put in the fried sauce, and if you like to eat chili pepper, you can add a spoonful of oil and stir the seeds, and then you can eat them.

4. Mushroom noodle soup

This noodle is a delicious one that I found by accident. The preparation method is particularly simple, and it tastes particularly delicious. It is also very nutritious to eat with a variety of mushrooms.

main ingredients: dried Agrocybe aegerita, dried mushrooms, fresh mushrooms, fresh mushroom noodles, parsley and chopped green onion

1. First, put all the mushrooms in a basin, then pour clean water, then pick them out and soak them in warm water for 1 minutes. Do not pour out the soaked water, but use them later.

2. Pour an appropriate amount of oil into the casserole, add the Tricholoma mushroom to slow fry after the oil is hot, and fry the juice of Tricholoma mushroom to make the soup taste fresher. Then pour the soaked Agrocybe aegerita and water, add enough water at one time, add the Chinese caterpillar fungus, stir well, cover it, boil it over low heat, and then simmer for 1.5 hours.

3. When the time is up, let's open the lid. Wow, the flavor of the soup is too strong. Add a few crystal sugar, a little light soy sauce, and more salt, because the soup will be watered later, and the taste will be very weak if it is not added. Turn off the fire after stirring evenly, let the mushroom soup precipitate, and then let's cook the noodles.

4. After the water boils, add the noodles. Try to choose something thin and hard to boil. Just order the water for about 1-2 times. Don't cook it too long, it's too soft and the noodles are not chewy.

5. Put mushroom soup into the fished noodles, add some mushrooms, sprinkle with chopped green onion and coriander, and it's delicious.