Foreskin surface 1
250g of raw material refined powder, 250g of sorghum flour and 250g of clear water.
prepare
① Mix refined flour with clear water125g, and sorghum flour with clear water125g.
(2) Roll out the mixed flour dough and wrap it in sorghum dough, roll it into 0.3-0.4 cm thin slices with a rolling pin, cut it into 10 cm long narrow noodles with a knife, and cook it in a boiling pot.
Features red, white, bright, refreshing and delicious, and can be poured with all kinds of brine soup.
Step 2 Rub the surface of the bowl
300g of raw bean flour, 200g of refined flour and 300g of water.
prepare
(1) Mix the two kinds of noodles together, pour them into a basin, add some water and mix well with chopsticks.
(2) Put the mixed noodles into the kneading bowl and put the pressure head on it. When the water in the pot boils, press it with your thumb. The other four fingers pinch the bowl, squeeze the noodles into the pot, cook them, take them out and put them into the topping.
It has good taste and unique flavor.
Step 3 Grab a smooth surface
500g of raw material refined powder and 350g of clear water.
prepare
① Pour the flour into the basin, add water and mix well with chopsticks, and wake up for later use.
② Before boiling, hold the noodles with your right hand, squeeze them out with your fingers, and take them out after cooking.
Characteristic folk flavor, unique method.
4, dial the rotten child
Ingredients: sorghum flour, white flour or both, potatoes, carrots and other vegetables.
prepare
(1) Put potatoes or carrots into a pot with a brush, mix noodles and vegetables, add a little water, mix them into granules, and steam them in a cage.
(2) After steaming, stir-fry with cooked lard or rapeseed oil, and add oil, salt and onion and garlic to taste.
The special seasoning is thick, spicy and fragrant.
5, and children (hair cake)
Raw corn flour or white flour and soybean flour.
Add cold boiled water to the dough to thicken it and ferment it.
The dough is fermented, neutralized with alkali, spread in a cage, steamed in a cage, cooked and cut into diamonds.
Features: simple to make and sweet to eat.
6. Zhajiang noodles
material
Ingredients: yellow sauce 1 bag; Sweet noodle sauce150g; 200 grams of pork belly; Ginger10g; 500 grams of handmade noodles; 200 grams of cucumber; Mung bean sprouts150g; 200 grams of radish in my heart; 50 grams of green beans; 50 grams of soybeans
Accessories: 50 grams of celery; Coriander10g; 20 ml of edible oil; 2 grams of salt; Octagonal 1
working methods
1. Prepare ingredients
2. First, clean the soybeans and put them in the pot. Add appropriate amount of water, salt and star anise to boil, and then turn to low heat for 30 minutes.
3. Prepare fried sauce ingredients. Pork belly diced; Dry yellow sauce and sweet noodle sauce are put into a large bowl according to the ratio of 2: 1, and then diluted with a small bowl of water; Cut ginger into powder for later use.
4. Prepare the menu. Shredded cucumber, shredded radish, chopped coriander and chopped celery.
5. Add water to the pot, boil the water, and then blanch the bean sprouts for later use.
6. Cook diced celery and green beans in turn for later use.
7. Peel the cooked soybeans for later use.
8. Stir-fry the diced pork belly.
9. Stir-fry until the pork belly is oily and the surface is yellowish. Add Jiang Mo and stir-fry until fragrant.
10. Stir-fry the sauce in the pan.
1 1. Stir-fry until the sauce becomes thicker and thicker, and the color becomes heavier and heavier. Turn off the heat when there is a layer of bright oil on the surface of the sauce.
12. Cook noodles. Cooked noodles should be soaked in boiled water cooled in advance. Then add "flour code" and fry sauce to mix.
7, tomato and egg noodles with gravy
material
Ingredients: 2 eggs; 2 tomatoes; Noodles (raw) 300g
Accessories: appropriate amount of edible oil; Salt 1 teaspoon; 2 teaspoons of sugar
working methods
Prepare eggs and tomatoes.
2. Wash tomatoes, remove pedicels and cut into small pieces.
Add some salt to the eggs and break them up.
4. Put the oil in the pot, pour the egg liquid after the oil is hot.
5. When scrambled eggs, smash the eggs into pieces with a shovel and put them out for later use.
6. Put a little more oil in the pot and pour the tomatoes into the oil and stir fry.
7. When the tomatoes become soft and start to juice, turn to low heat, add sugar and salt, slowly mash them with a shovel, and cook the soup at the same time. Don't be too broken. )
8. Add the scrambled eggs in advance, mix well and turn off the heat, and the egg and tomato marinade will be ready.
9. Pour the right amount of water into another pot. After the water is boiled, add noodles and cook until soft and hard. Take out the noodles and put them in a bowl. You can eat them deliciously with egg and tomato marinade.
8. Fried toast
condiments
2-3 eggs left over from toast.
condiments
2-3 slices of ham, proper amount of cooking oil and a little cheese (butter, salad dressing).
Production steps
1. It's very simple, that is, sandwich the ham slices between two pieces of toast, add cheese (if not, you can use butter and salad dressing instead), then evenly wrap the egg mixture, fry until golden, and cut diagonally. Squeeze some ketchup on it (add anything you like according to your taste.
2. Slice the remaining toast, wrap it in egg liquid, and fry it until golden, which is not wasted and can be eaten as a snack.
9, the practice of mung bean cake
condiments
200 grams of flour in oil skin, 40 grams of sugar and 0/20 grams of water.
condiments
80g of lard, 0/50g of crispy medium gluten flour/kloc-0, and 200g of mung bean.
step
1. To make mung beans invaginate, soak mung beans overnight and clean them.
2. Add water to the rice cooker. The ratio of water to mung beans is one to one. If you like the granular amount, reduce the amount of water.
3. Prepare mung bean paste, mix sugar while it is hot, stir well and let it cool for later use.
4. Then knead it into 16 parts, 25 grams of mung bean pills, and put it in a plate.
5. Mix the oil level and relax for half an hour.
6, the pastry is also good, relax for half an hour.
7. Loose skin and pastry.
8. Knead the crust and pastry dough into a ball and divide it into 16 small portions, and relax the separated dough for 15 minutes.
9. Crush the oil skin and wrap it in pastry.
10, oil cake.
1 1, close down and relax 15 minutes.
12, the loosened dough is rolled into a cow tongue.
13, and then roll up from top to bottom.
14, all the "dough is slack" 15 minutes.
15. Take a dough and flatten it.
16, roll it into strips with a rolling pin, and then roll it from bottom to top.
17, "Roll out the dough and relax 15 minutes.
18, roll the loose dough round, wrap it in the depression and knead it flat.
19, wrapped in mung bean cake.
20, convergent down.
2 1, press flat by hand. Don't roll with a rolling pin.
22. Put in the baking tray in turn.
23. Preheat the oven to 190 degrees, medium fire for 20 minutes, and then turn over 10 minutes.
24. Baked mung bean cake.
10, egg fried noodles
1.500g wet noodles, set aside.
Bean sprouts, onions, carrots and eggs are all ready.
3. Cut carrots into diamond-shaped pieces and shallots into silk.
4. Put a proper amount of vegetable oil in the pot. After the oil is 70% hot, add the eggs, fry until golden on both sides, and put them on a plate.
5. Fried eggs.
6. Put a proper amount of cold water in the pot. After the water is boiled, add the noodles and cook them until they are fished out (don't cook them for too long, they like to stick to the pot when they are fried).
7. Take out the cooked noodles and let them cool.
8. Add a proper amount of vegetable oil to the wok. When the oil is boiled, add onion and carrot slices and stir fry.
9. Add bean sprouts and stir fry. Add appropriate amount of soy sauce, soy sauce, spiced powder and oyster sauce and stir fry.
10. Stir-fry the noodles quickly in the pot, add proper amount of refined salt and aged vinegar, and add chicken essence before taking out the pot.
1 1, Yangchun noodles
1. Clean the Chinese cabbage, cut it into sections and put it in a bowl for later use;
2. Cook the noodles in boiling water;
3. Blanch the Chinese cabbage in boiling water;
4. Pour the fresh soup into the pot, heat and boil it, and put it in a deeper bowl;
5. Season with salt, add noodles and cabbage, and sprinkle with chopped green onion.
12, Wuhan Regan Noodles
1, prepare noodles with alkaline water first.
2. Dice the spicy radish.
3. Slowly turn sesame sauce into paste with sesame oil, then add appropriate amount of soy sauce and salt and mix well.
4. Shake the noodles well and put them in a boiling water pot. When they are cooked to 80%, take them out and drain them.
5. Spread the noodles evenly in a large flat plate, sprinkle with sesame oil and cool with an electric fan to prevent the noodles from sticking to each other.
6. Before eating, quickly blanch the cooled noodles in boiling water, drain the water and put them in a bowl. Pour the prepared sesame sauce and diced radish on the noodles, sprinkle with diced coriander and mix well.
13, Zhajiang Noodles, Old Beijing
1. Beat the eggs and add a little starch and cooking wine.
2. After the oil is hot, pour in the eggs, stir them quickly in the pot with chopsticks, and put them out for later use when they turn yellow and ripe.
3. Put a little oil in the oil pan, heat the diced pork belly, add a little cooking wine and stir-fry until the oil comes out, then remove the diced pork belly.
4. Mix the yellow sauce and batter evenly in a bowl.
5. Leave the oil of the fried meat in the pot and stir-fry the sauce over medium heat, so that the sauce is fragrant.
6. The sauce is fragrant, then pour in the diced eggs.
7. Then pour in diced meat.
8. Pour in Jiang Mo (Chet is good) and simmer. Sauce and diced meat will melt in water for about 10 minutes, and stir-fry constantly. If you feel dry, add some water.
9. Put the fried sauce into the bowl.
10. Dictyophora dictyophora, carrot, cucumber, yellow pepper and mung bean sprouts are shredded, cooked in a pot and put on a plate for later use.
1 1. Boil the soybean mouth and green beans, cut the Toona sinensis buds and carrot pickles, and put them on a plate for later use.
12. Add water to the pot, boil the water below, and add some salt, so that the noodles will not stick together when cooked, and the noodles should not be cooked too badly, which is the best.
13. After the noodles are cooked, boil them in cold water and rinse off the batter. It's smooth and delicious.
14 tomato and egg noodles
1. Raw material map: egg noodles, tomatoes, eggs and onions.
2. Wash the tomatoes and cut them into small pieces with a knife. Break the eggs and pour them into a bowl. Add cooking wine and a little water, and cut the onion into chopped green onion for later use.
3. add water and a little salt to the pot, add noodles and cook until there is no hard heart.
4. Take out the cooked noodles and soak them in cold water for several times.
5. Start another pot, heat the pot first, and then add the cooking oil. When the oil is 70% hot, pour the stirred egg liquid into the pot, fry until it is 7 minutes cooked, and then take it out.
6. Add tomatoes and base oil and stir-fry the juice slowly over medium heat (you can add a little water and a little oyster sauce).
7. Add scrambled eggs after collecting the juice and let the eggs blend into the juice.
8. Add a little salt, stir fry a few times, turn off the fire, drain the noodles, put them in a bowl, pour the fried tomatoes on the noodles and sprinkle with chopped green onion.
15, beef Lamian Noodles
1. Prepare fresh noodles.
2. Cook noodles in hot pot with hot water.
3. Take out the noodles and put them in the cold water basin. This is the mineral water I use.
4. Stir-fry chopped green onion in hot pot. Add tomatoes and salt, stir-fry until soft, add beef slices and water, and stew for 30 minutes.
5. Cook until the soup is thick.
6. Put the noodles in a bowl, add tomatoes and beef and mix well.
16, Dandan Noodles, Sichuan
1. Soy sauce, cooking wine, Chili oil, pepper oil, soy sauce, pepper, aged vinegar, sesame oil, salt and chicken essence are all suitable.
2. Add oil to the pot and fry peanuts slowly on low heat for later use.
3. Prepare all chopped onions, ginger, garlic and peppers, and chop the meat.
4. Put the fried peanuts into a fresh-keeping bag and roll them into fine particles with a rolling pin for later use.
5. Heat oil in wok, add Jiang Mo, stir-fry minced garlic, pour minced pork, add cooking wine and stir-fry.
6. Pour in the sprouts and stir-fry with the dried red pepper. If you want to save more at a time, you can add some salt. ).
7. Mix soy sauce, pepper oil, Chili oil, salt, chicken essence, sesame oil, aged vinegar, pepper and chopped green onion into sauce.
8. Boil boiling water in a cauldron, add noodles and cook for 9 minutes, add vegetables, blanch them, remove them, and put them in a bowl with sauce.
9. Scoop a spoonful of fried minced meat sprouts and peanuts and mix well.
17, shrimp pasta
1. Blanch shrimps and cut green peppers into small pieces for later use;
2. Add some salt to the water in the pot after boiling, add a little cold water to the spaghetti after boiling, and cook for 8 minutes on low heat after boiling again.
3. The most critical step: put the fished spaghetti into a basin, add a little olive oil and mix well for later use;
4. Heat the oil in the pot, add the shrimps and stir fry;
5. Pour in the mixed spaghetti and stir fry together, adding two teaspoons of spaghetti sauce during the period;
6. Pour in green pepper and red pepper and stir fry together. Add a little salt and black pepper before cooking.
18, Korean cold noodles
1. Soak 200 grams of buckwheat noodles in cold water for 20-30 minutes.
2. When making instant noodles, pour beef bone or beef stock into the soup pot, pour the soup package contained in the bread into the stock, add one tablespoon of Korean hot sauce and two tablespoons of pickled vegetable soup, stir well, cook on low heat for 5 minutes, turn off the fire and let the pot cool in cold water or ice water. Friends who like cold taste can put it in the refrigerator for refrigeration.
3. Take another soup pot, pour half a pot of clear water, add the soaked noodles in cold water, and turn off the fire after the fire is boiled.
4. When cooking noodles, shred braised beef, carrot, kelp and cucumber for later use.
Rinse the cooked noodles with cold water until they don't stick to your hands.
6. Put the washed cold noodles at the bottom of the bowl, put several kinds of silk evenly on the noodles, and finally pour in the cooled soup.
19, fried noodles with mushrooms and rapeseed
1. Prepare materials.
2. Wash the rape and wash the mushrooms and cut them into small pieces.
3. Put the oil in the pot, add the chopped green onion and stir fry.
4. Pour in mushrooms and rape, stir-fry and add soy sauce.
5. Add the fried noodles after the mushrooms are cooked.
6. Stir well and add salt.
7. plate and serve.
20. Xiamen Shadie Noodles
1. Prepare noodles, wash and slice pork, wash pork liver, rinse with clear water, wash vegetables, and remove shrimps and shrimp lines.
2. Stir pork liver slices with cooking wine and starch.
3. Stir the meat slices with cooking wine and starch.
4. Stir the shrimps with cooking wine, salt and starch.
5. Take a pot, add a proper amount of water, boil it, strip it, cook the noodles, take it out and mix well with vegetable oil.
6. Put a proper amount of water in the pot to boil, put some oil, ginger slices, onion knots, cooking wine, put down the meat slices and cook them.
7. Put down the pork liver and cook it, then remove it.
8. Put down the shrimp, cook it and take it out.
9. Stir the peanut butter with warm water.
10. Take another pot, add broth (my bone soup), add cooking wine and ginger slices, boil, add oil tofu and cook for 5 minutes.
1 1. Add 1 tomato sauce, peanut butter and 3 spoonfuls of sand tea sauce.
12. Add some minced garlic, salt, sugar, soy sauce and pepper, and stew for 10 minute. Put down the small vegetables and cook them. Add chicken essence and turn off the heat.
13. Put the noodles in a large bowl, and add the sliced meat, shrimps, pork liver, oily tofu and vegetables; Scoop in the soup and sprinkle with chopped green onion.
2 1 longevity noodles
1. Add a proper amount of water to the flour to make a smooth dough and let it stand for half an hour.
2. Wash the rape, blanch it in water for two minutes and take it out.
3. The tomatoes are cut into small pieces, and the fungus is torn into pieces.
4. The rape is dried and cut into small pieces, and the onion is cut into chopped green onion.
5. Roll the dough into large pieces, sprinkle with fine noodles, roll it up and cut it into silk.
6. add water to the pot and add vegetables.
7. After the water is slightly turned over, beat in the eggs and turn off the fire for two minutes.
8. Then put noodles.
9. Cook for five minutes until the noodles are cooked.
22. Japanese curry oolong noodles
1. Cut off the roots of Pleurotus ostreatus, wash it with salt water, peel it off gently with your hands, and cut the leek into sections for later use.
2. Boil a pot of water and blanch the Chinese cabbage slices, Hongxi mushrooms and leeks until cooked.
3. Heat a wok, add 1 tbsp oil, stir-fry Chinese cabbage slices, Hongxi mushrooms and leeks, add curry powder and shrimps, stir-fry, add stock, boil, add curry blocks, add soy sauce and mix well to form curry soup.
4. After the oolong noodles are cooked, rinse off the sticky liquid on the surface with cold water, put it in the curry soup of Method 3 and cook for 1 min, pour it into a bowl, beat 1 egg, sprinkle with a little Chili powder and eat it while it is hot. Want to know your life fortune, add the master WeChat: di various pasta practices, free fortune telling!
23. Chuanxiang cold noodles
1. Chop onion and ginger respectively, mash garlic, blanch mung bean sprouts, and let cool to drain.
2, the sauce is evenly mixed, and the proportion of ingredients is according to personal taste.
3. After the noodles are cooked, remove them, cool and drain, and add mung bean sprouts, onion, ginger and minced garlic.
4. Pour in the sauce and mix well.
24, three fresh noodles
1. Water-soaked mushrooms are cut into pairs and put into the pot. Add appropriate amount of water and stew.
2. Add proper amount of cooking oil to continue stewing. Add an egg with a shell and rice noodles to stew.
3. When the noodles are cooked and the eggs are cooked, add a proper amount of salt and shrimp to boil, then add monosodium glutamate and garlic to continue to boil and mix well.
Tips for making all kinds of pasta.
When boiling water, if you add a tablespoon of oil to the water, the noodles will not stick together, and it can also prevent the noodle soup from foaming and overflowing the pot. Don't wait for the water to boil when cooking vermicelli. When there are small bubbles rising at the bottom of the pot, stir a few times, cover the pot and boil, add some cold water, and then cover the pot and boil. Cooking noodles like this makes them soft and clear.
25. Fried sweet potatoes
Main ingredients:
Sweet potato, salt, vegetable oil.
Exercise:
1. Wash, peel and slice sweet potatoes; Add salt, mix well and let stand for a few minutes until the salt is submerged.
2. Sweet potato slices are fried in oil pan, and both sides are golden.
26. Fried toast balls
Materials:
Potatoes, ham sausage, toast, mushrooms, tofu, salt, monosodium glutamate, a little sesame oil and pepper.
Exercise:
1. First, wash, peel and slice potatoes; Then diced toast and tofu; Chop mushrooms and ham sausage.
2. Steamed potato chips; Then add the cooked potatoes and ham sausage, mushroom powder and seasoning, and mix well.
3. Knead the evenly mixed potatoes into balls with toast on the surface; Fry in the oil pan until golden brown.
27. Potato and tomato noodle soup
1. Peel and cut tomatoes.
2. Peel the potatoes and cut them into wide strips.
3. cut green onions.
4. break the egg.
5. Heat oil and saute chopped green onion.
6. Stir the tomatoes in the pot.
7. Put the potato chips into the pot, add a spoonful of soy sauce and stir-fry with salt for one minute.
8. Replenish enough water.
9. Cook the noodles. Pour the eggs into the pot and pour the sesame oil to turn off the heat.
10. Sprinkle with shallots and the noodle soup will be ready.
28. Braised beef noodles
1. Wash and cut the beef, put it in a cold water pot, heat the bleeding water, skim off the floating powder and take it out.
2. Hot pan with cold oil, stir-fry ginger and garlic (better with spices such as dried tangerine peel, star anise and fennel), add beef, stir-fry with a spoonful of bean paste, a spoonful of sand tea sauce, a little Chili sauce and a large piece of rock sugar.
3. Add the water that has not eaten beef, and then turn to medium heat for cooking 1.5 hours (or pressure cooker for 20 minutes).
In addition, boil a pot of water to cook noodles and put them at the bottom of the bowl.
5. Pour the beef and soup on the noodles.
6. Cook two kinds of green vegetables and sprinkle some shredded onions.
29, minced meat noodles
1. Whatever you do, all the ingredients should be cut into small pieces. These flowers use carrots, potatoes, green peppers, fungus and dried mushrooms.
2. Use dried mushrooms to make them more fragrant, soak them and chop them up. Wash and chop the fungus.
3. After the potatoes are diced, water them several times to wash off the starch.
4. Prepare about 200 grams of minced meat and cut appropriate amount of minced onion and ginger.
5. Sit in a hot oil pan, put cooking oil, heat the oil to 50%, add the meat stuffing, stir fry quickly, then pour in a proper amount of cooking wine and stir fry until it changes color.
6. Sit in another hot oil pan, add appropriate amount of cooking oil, stir-fry the chives Jiang Mo first, then add the diced carrots and stir-fry.
7. Then add diced mushrooms, stir-fry until fragrant, add diced potatoes and fungus, and stir-fry quickly.
8. Pour in the freshly fried minced meat, add 2 tablespoons of soy sauce, 1 spoon of oyster sauce, and appropriate amount of salt. Finally, add diced green pepper and take it out for about half a minute.
9. Stir-fried jiaozi is delicious.
10. It is perfect to mix minced meat with fragrant snow noodles.
1 1. The cold water is very thick after cooking.
12. Instant noodles with minced meat are very enjoyable to eat.
30, spinach handmade noodles
Materials:
Two cups of universal flour, 1/4 teaspoons of salt, 1 egg+spinach juice = 2/3 cups, and a little flour. (1 cup = 240ml |, 1 teaspoon = 5ml)
Exercise:
1: Put all the flour into the salad bowl, break the eggs thoroughly, knead the spinach with salt, then filter and squeeze out the spinach juice;
2: Mix the egg liquid and spinach juice evenly, add the mixed liquid into the flour while stirring, knead it into a smooth and hard dough, and cover it with plastic wrap for about 20 minutes;
3. Divide the baked dough into two parts, one part is covered with plastic wrap to keep moisture, and the other part is rolled into thick round dough;
4. Sprinkle a little flour on the round dough sheet and sweep it evenly by hand, then roll it out with a rolling pin, with even force, roll it out in the middle and roll it out in different directions, so as to make the dough sheet stress and thickness uniform as far as possible;
5. Roll the round dough until the thickness is lower than 1mm, open the dough, sprinkle a little flour and sweep it away, and stack the dough;
6. Cut the folded dough into the required width with a knife, shake the cut noodles by hand, and so on.
7: Add a lot of water to the pot and bring to a boil. Add the noodles, stir and cook for about 4 minutes until the noodles are cut. Take it out and serve it.
3 1, oil rotation
Materials:
500g of flour, 300g of clear water, chopped green onion, lard, salt and pepper.
Exercise:
1. Mix the water with the surface in proportion, knead it until the surface is smooth, and cover it with a wet cloth 15 minutes.
2. Mix lard, chopped green onion, salt and pepper powder.
3. Cut the dough into one or two pieces, the cross section is in the palm of your hand, and knead it into thick strips of about 8 cm, and do it twice.
4. Roll the roasted thick strips into square strips, spread them with lard paste, fold them up and down once, then spread them again, then roll them tightly from one end, with the bottom edge flush, and the other end naturally looks like a straw hat, and then bake them again.
5. Put the oil in the pot, put it into the oil vortex after the oil is hot, fry it until the bottom edge is golden, press it into a round cake with the palm of your hand, and pay attention to the center of the circle.
6. Turn it over repeatedly until both sides are evenly golden yellow, then take it out while it is hot and put it in the whirlpool.
32. Purple cabbage jiaozi
Materials:
400g pork stuffing, 400g purple cabbage, onion, sesame oil, soy sauce, dumpling stuffing seasoning, salt, ginger, 500g flour and 260g clear water.
Exercise:
1, add water to the flour and stir it into snowflakes, then make it into smooth dough, cover it with a wet cloth and let it stand for a while.
2. Adjust the filling with dough after proofing. The pork stuffing should be stirred in one direction and hardened, and some water should be added while stirring until the meat stuffing is full and hardened.
3, ginger diced, onion chopped green onion.
4. Wash the purple cabbage and cut it into small pieces.
5. Add ginger, onion and purple cabbage into the meat stuffing, then add dumpling stuffing seasoning, soy sauce and salt and stir well, and finally add sesame oil and stir well to make dumpling stuffing.
6. Knead the dough into long strips, cut it into small doses, roll it into skin, wrap a proper amount of stuffing in the skin, knead it into jiaozi, cook it in boiling water until it floats, order cold water several times in the middle, and take it out after cooking.
33. Spilled bean sprouts
Materials:
Pasta cake, bean sprouts, spinach leaves, chopped celery, onion and garlic, salt, soy sauce, vinegar, sesame oil, monosodium glutamate, pepper, Chili powder and oil.
Exercise:
1, Lamian Noodles bread cut into thick strips, rubbed into Lamian Noodles slightly thicker than chopsticks, chopped onion and garlic.
2. Take an empty bowl and put some ingredients at the bottom of the bowl: salt, soy sauce, vinegar, vegetable monosodium glutamate, sesame oil and pepper. It's not too strong.
3. Sit in a pot of boiling water. When the noodles are almost cooked, boil the bean sprouts and spinach leaves in the noodle soup for later use.
4. Coarse noodles must be cooked three times. After the noodles float, they will be fished into the bottom bowl together with the spinach leaves that have been watered.
5. Cover the noodles with minced onion, minced garlic and minced celery, and spread the watered bean sprouts on the noodles. Finally, sprinkle with a little Chili powder and then sprinkle with a spoonful of hot oil. When eating, mix well.
The above is an introduction to the practice of special pasta snacks. I believe many friends have eaten these three special pasta snacks introduced above. In fact, these three kinds of characteristic pasta snacks are quite simple. Friends who love these special pasta snacks can try to do it with reference to the relevant methods introduced above!