main ingredients

1g of sliced meat, 2 onions or onions or red onions (how to make onions well), the more the better. Sweet noodle sauce 15g of soy sauce consumes 3g of oil and 15g of black pepper oil cooking wine

1. Slice the sliced meat, dice the scallion, and slice the onion leaves (if it is red onions or red onions).

3. Oil in the pan, fry the scallion until crisp, scoop up the scallion residue, and leave the oil.

4. Add lean meat, stir-fry until it turns white, pour in (about 15g) cooking wine, continue to stir-fry, pour in half of the mixed sauce, pour in half a bowl of water, turn to a medium and small fire cover and stamp, stew for 3-5 minutes, and turn off the fire for later use.

5. Only cook the noodles in clear water, supercool the river for 1 minute, then pour them into hot water for dozens of seconds, then pick them up and drain them.

6. Pour into the gravy, mix well, pick it up and put it on a plate (no juice, just noodles, meat and onions)

7. Sprinkle all the onion crisp (just onion residue) and pepper suitable for the taste.

onion, onion or red onion, whichever you can accept, the more, the better the taste! In addition, oil consumption and sesame sauce are different flavors, and adding sesame sauce will be sweeter! Fishing noodles is a kind of noodles that we often eat. How can we make it simple and delicious? Let's see what I do.

literally speaking, fishing noodles means taking noodles out of the pot, adding toppings, and it becomes all kinds of noodles with different tastes. Fishing noodles are often eaten, especially in hot seasons. After all, the kitchen at this time is as hot as a steamer, and it is a good choice when the taste of fishing noodles is changeable and the appetite decreases.

If you need a tonic in autumn, choose beef noodles.

1. Boil the dried noodles thoroughly in the pot and cool them in cold water. Remove the vermicelli when you leave a little white heart, or it will be too soft and rotten, not stiff and taste bad.

2. Prepare toppings, Kao, radish and beef. Oil a hot pan, saute shallots and shredded ginger, add stock, and cook until it is about to boil, then add Kao and radish.

3. put the beef on the noodles with good moisture control and pour the freshly cooked topping, and our simple and delicious beef noodles will be finished. I don't know if you like this kind of noodles. Guide to this issue: What is the practice of fishing noodles?

the simple explanation of fishing noodles is that dry noodles cooked with clear water are mixed with prepared "ingredients" (or "marinades") to make mixed noodles. The ingredients can be mixed and mixed with various seasonings, or fried vegetables or meat dishes. Scoop a spoonful and simply mix with noodles to make a delicious pasta.

Nowadays, "fishing noodles" are popular in the vast northern areas, and they are called in different places. Some places are called river fishing noodles, bed noodles, or noodles. But when it comes to eating "fishing noodles", Henan people are the most.

it originated in Henan province, and it is the staple food of local people's life. Cooked noodles can be eaten with fried "topping" (topping is the local name, that is, the ingredients mentioned above). Tops are mostly fried dishes, such as tomato and egg marinade, pork stewed vermicelli, cabbage stewed tofu and other common recipes, and occasionally there are sauces made of various seasonings, such as marinade made of garlic paste mixed with soy sauce and balsamic vinegar.

In the busy farming season, people invented this simple, convenient and fast "fishing noodles" to facilitate production without delaying farm work. In Guangdong, there is also the name of "fishing noodles", which they call "mixed noodles". Most of the ingredients are sauces made of various seasonings, and occasionally mixed with various ingredients. The consumption of ingredients is just the opposite of Henan.

As a pasta lover, I also have my own set of methods for making pasta, such as "fishing noodles", and the most eaten is tomato and egg noodles. The sweet and sour taste of tomatoes-appetizing, with high-protein eggs-is nutritious, the noodles are smooth, the colors are bright and juicy, and the seasonings are fully flavored, which definitely makes you unexpected. Through today's topic, I would like to share with you a tomato and egg noodles.

-noodles with tomato and egg-

4 tomatoes, 2 eggs, 1 noodle

1 ginger, 2 shallots, 2 garlic cloves

thirteen spices, light soy sauce, cooking wine, starch, oil and salt

-< Chop the shallot (note: separate the scallion from the scallion leaves, which is useful later); Chop garlic cloves into minced garlic

Beat the eggs in a bowl, add half a spoonful of salt, and mix well with appropriate amount of water (note: when stirring the eggs, stir them several times in one direction, and the egg yolk and egg white will be fully dispersed, and the egg liquid will be even and light, and the made minced eggs will be bright and golden in color)

(2) Prepare a bowl and add 2. Just make it into a slurry (note: don't add water at one time, add water while stirring, just observe the state of starch slurry such as milk when stirring, not too much, just thicken it, and only half a bowl is enough)

(3) make a hot pot of ingredient marinade

, add 1 teaspoon of oil, turn on low heat, the oil temperature is 6%, shake the pot body, and let the oil moisten the pot. Fry slowly with a small fire. When the egg is about to take shape, use a spatula to break it up and take it out.

Take another pot, add 2 tablespoons of oil, turn on the high fire, and the oil temperature will be 8% (you can see the oil smoking). Add minced garlic, scallion and mashed garlic to the wok and saute until the tomatoes are tender.

Pour in diced tomatoes, stir fry with high fire, and add 1 teaspoon of salt.

add half a bowl of water to boil, then pour in the eggs, thicken with the sauce, and then cook for 2-3 minutes to collect the juice, and the marinade is finished.

(4) Make tomato and egg noodles

Add 3 bowls of water to the pot, boil over high fire, put the noodles in the pot, add 1 spoon of salt, and let the water overflow the noodles. Boil it again, add 1.5 bowl of cold water, cook it on medium heat until it is 8% ripe, turn off the heat and soak it in boiling water for 1 minute, then pick up the noodles and put them in bowls

scoop 1 tablespoon of tomato and egg marinade in each bowl of noodles, mix well and sprinkle some chopped green onion to add flavor.

A delicious noodle with tomato and egg is a success. The tomato is sweet and sour, which can make people taste better. The egg is tender and nutritious. If it is properly thickened, the noodles are smooth and tasty, and the color is bright. Does it look appetizing?

-"Answering questions" in content production-

(1) Why do you want to add sauce to this noodle?

Many chefs in big hotels use thicken when cooking, which aims to play a key role in color, aroma and taste of dishes.

First of all, the ingredient of this noodle dish is tomato and egg marinade, and the soup should be thick, so the taste is good

Because tomatoes have high moisture content, after stewing, the water can't evaporate quickly in a short time, and the purpose of collecting juice quickly can't be achieved. The main component of the juice is starch, which will quickly expand and become sticky after preheating, and as a result, the water will be quickly absorbed, so that the juice can be quickly collected through thickening, which plays a role in improving the taste < P > Secondly, after being heated, the juice will become transparent and moist, and it will be wrapped on the surface of the ingredients, which will make the colors of the ingredients brighter, which will play a role in enhancing the color. It can make people have an appetite

(2) Why do you want to add cooking wine to the marinade?

The main function of cooking wine is to get rid of the fishy smell.

When many people fry eggs and tomatoes, they often feel a fishy smell, but adding some seasonings can't hide it well. That's because tomatoes produce too much water when cooking, and the fishy substances are dissolved in the water. If you can't collect the juice well, it tastes bad. As a common seasoning cooking wine for removing fishy smell, if a little can be added in the cooking process, it can not only remove fishy smell, but also achieve the purpose of enhancing freshness-"technical tips" of tomato and egg noodles-< P > (1) When making egg liquid, there is not much water, too much water, the egg liquid is not strong enough, and there is a fishy smell, so it is not easy to form when frying eggs < P > Not too much, as long as it can achieve the purpose of lubricating and collecting juice. Too much soup is too thick and feels a little sticky, and the taste is not good

(3) When frying eggs, it is necessary to fry them slowly, so that the eggs made are tender

(4) Remember to add cold water once in the process of cooking noodles. After heat rising and cold shrinking, the noodles have good toughness and taste strong < P >. When it's cold, the flavor of the ingredients will be scattered.

Mixing noodles is actually very simple, and the flour is distributed in proportion, including 1 cucumber, half Pleurotus eryngii, 1 pepper (rose pepper), 3 eggs, half carrot, half garlic in sesame sauce, moderate soy sauce with salt and vinegar, and moderate sugar.

-Practice-

1. Prepare ingredients: half carrot.

2. Take 2 eggs, spread 2 omelets in a pan and shred them for later use. Cold water and flour, add 1 egg and 1 teaspoon of salt. Slice the noodles. Cook noodles, remove and soak in cold water for three to five minutes.

3. Take out the noodles, first add proper amount of salt, soy sauce, vinegar, sugar and chicken essence to mix the noodles well, then add shredded radish, shredded cucumber, shredded Pleurotus eryngii, shredded egg and shredded pepper, and finally add sesame paste mixed with garlic, and mix well to serve.

noodle fishing is a common practice in areas where pasta is the main food. noodle fishing is also a simple and delicious staple food in pasta. When making noodles, you can cook both wet and dry noodles, but there are requirements for the quality of noodles. The stronger the noodles, the more delicious they taste.

The noodles are mainly cooked noodles. Pour the soup on the bottom of the stir-fry pan, and mix with some favorite dishes, which is a very delicious noodles.

the method of fishing noodles is very simple, and there is no special requirement for side dishes, as long as you like to eat them. Usually, you can cook side dishes with whatever you want, such as fried cowpea, fried green leafy vegetables and meat dishes, as long as there is soup in the fried dishes.

Method of making:

1. Make sauces and side dishes

Stir-fry your favorite dishes, but add a little water to the pot deliberately when cooking, so that the soup is delicious. You can also make side dishes with seasonings separately, such as shredded pork with cowpea, tomatoes and eggs, Chinese cabbage and tofu. Please cook according to your personal preference.

2. Boiled noodles

Whether the cooked noodles are fresh or dry, the cooking temperature should be well controlled. If it is undercooked, the noodles will be raw, and if it is cooked for a long time, it will be soft and rotten, which will affect the sense of exit. The water for cooking fresh noodles is at least three times as much as that of noodles. When the water is boiled, a little salt is added before the noodles are pulled out. Adding a little salt will increase the taste of the noodles. After the pot is covered with a layer of foam, stir with chopsticks and the foam will dissipate. Repeat this twice, and the thickness of noodles can be increased once. If the dry noodles are cooked, the water is more than five times that of the noodles, and a little salt is also put. When the noodles are covered with a layer of foam for the first time, turn down the fire and cook gently for one minute to make the noodles absorb water and soften, which is longer than that of fresh noodles.

The key time has come. No matter whether the noodles are dry or fresh, don't stay in the pot after cooking. Take out the bowl or plate immediately, try not to pour the noodle soup, or put a little noodle soup, and then pour a proper amount of vegetable soup or the prepared seasoning side dishes, so you won't worry about the noodles being soft or sticky. When you eat them later, stir them evenly to make a delicious noodles.

The above sharing is personal life experience, and I hope it will help you.

what is the method of fishing noodles? Come on, let my pasta controller answer your question. The practice of fishing noodles is very simple and convenient. If you want to have a bowl of delicious noodles, you can't make a mistake from two aspects: noodles and brine.

Gluten is fragrant, with special side dishes and a bowl of original noodle soup. With these elements, a bowl of noodles is good enough. There are many relatives fishing for noodles, such as noodles with gravy and cold noodles, which are very similar but have their own characteristics.

How to choose noodles:

You can choose dried noodles for eating noodles, and of course, the better choice is handmade noodles. The way of making noodles is much the same. Like many delicious noodles, there are not many secrets in noodles. The secret of fishing for delicious noodles lies in the shape of noodles.

When eating noodles, the best taste is a few wide and thin noodles, such as round noodles, fine noodles and Lamian Noodles. It's not impossible to eat noodles, but I really don't think it's the best match. The degree to which the marinade can be infiltrated largely determines whether a bowl of noodles is delicious or tasteless, and the shape of noodles is very important.

Recommended surface shape:

It should be more than two sizes, and a little wider is better. This kind of noodle shape is more convenient to taste, and it can better reflect the taste of gluten and book. I still remember living in the countryside when I was a child. During the busy farming season, a group of big men ate noodles after beating wheat around the wheat field. When they didn't eat noodles, they only heard a hissing sound. Where did the sound come from? It's all because of the wide book shape rolled by the skillful peasant women.

Of these two noodle shapes, the red tomato noodle with a little width on the left is more suitable for fishing noodles.

When eating noodles in hot weather, be sure to pass cold water after the noodles are cooked and fished out. This will not only prevent the noodles from sticking, but also make the noodles taste smoother and smoother when the temperature drops suddenly.

If you have a better pursuit for fishing noodles, in addition to supercooling, sprinkling a little sesame oil and immediately mixing it, you will also get extra points for your fishing denomination. How to make marinated soup

From the very beginning, I mentioned that it is convenient and quick to fish noodles, and a large part of its quickness is reflected in the marinated noodles. Compared with pasta such as Lamian Noodles and Huimian Noodles, the marinated noodles are more homely. Scrambled eggs with tomatoes, diced tomatoes and fried meat with beans, and casual home cooking can all be good partners for fishing noodles.

Sharing the recipe of marinated soup:

At the moment of pursuing delicious food, although it is fishing for noodles, it is becoming more and more refined to eat. Here is a basic and common eggplant marinade.