As the saying goes, "the south eats rice and the north eats noodles." Spring blossoms and the rising sun rises. It's time to eat noodles The method of fishing noodles is simple and nutritious, and it is also the favorite of northerners. Today, I will share with you four daily methods of fishing noodles. Let's look at friends who like noodles.

Ingredients: leek, eggs, noodles.

Seasoning: salt, chicken powder, thirteen spices, soy sauce.

1. Wash a handful of leeks, cut into pieces, put them in a small pot, prepare a small pot, beat in two eggs, and mix well with chopsticks to break up.

2. Boil the water in the pot, add 5g of salt, chicken powder 1g, thirteen spices 1g, stir and melt, add a few drops of soy sauce, pour in the egg liquid after the water boils, pour in the leek after the egg solidifies, cook 10s, and then turn off the fire and put it into the soup pot.

3. Add water to another pot. When the water boils, add noodles, copy them with chopsticks and cook for two minutes. When the noodles are translucent, turn off the fire, take them out to cool, put them in a big bowl, and then pour the leek and egg soup juice.

Ingredients: noodles, garlic moss, pork, shallots, green peppers and ginger.

Seasoning: cooking wine, salt, pepper, sugar, soy sauce, soy sauce, chicken essence, oil consumption and sesame oil.

1. First, remove the garlic cover, clean it with water, and cut it into 2 cm long sections. First, separate the fat pork from the lean pork, slice the fat pork and the lean pork, cut them into filaments and put them into the basin together.

2. Cut some ingredients below, cut two shallots into chopped green onion, cut ginger into small pieces and put Jiang Mo and chopped green onion together, and cut green pepper into shredded green pepper and put them into the pot together.

3. Add cooking oil to the pot, first stir-fry the fat meat, stir-fry the meat slices, then pour in the lean meat, add a little cooking wine to remove the fishy smell, pour in the minced onion and ginger and small ingredients, then pour in the garlic moss and stir-fry for a few times, stir well and start seasoning.

4. Add 5 grams of salt, add a little pepper, sugar and light soy sauce, add a few drops of light soy sauce to the background color, stir-fry evenly over high fire, add a bowl of clear water, boil for three minutes, add a little chicken essence, consume oil, and finally add a little sesame oil. Now the soup is ready.

5. Restart the pot and add water. After the water is boiled, cover the bottom strip. Copy the noodles a few times with chopsticks to avoid sticking. After boiling, add a little water. As the saying goes, "three rolls of jiaozi, two rolls of noodles" should be ordered twice. When the noodles are cooked, turn off the fire, then put them in a bowl filled with cold water and pour soup on them.

Ingredients: tomatoes, eggs, onions, amaranth, noodles and Schizonepeta leaves.

Seasoning: white vinegar, salt, thirteen spices, soy sauce, chicken essence and sesame oil.

1. Prepare three tomatoes and five eggs, cut the roots from the middle, cut into small pieces and put them in the pot. Beat five eggs in a bowl, add a few drops of white vinegar to remove the fishy smell, and mix well with chopsticks to break up. Cut green onions and shallots into chopped green onions and put them in the pot.

2. Heat the wok and add a spoonful of cooking oil. When the oil is hot, pour in the eggs, fry the eggs until they are cooked, and push them until they are fried into large pieces. After frying, pour it into a colander for later use.

3. Add cooking oil to the pot, add chopped green onion, stir-fry tomatoes for a few times, stir-fry tomatoes until soft, add scrambled eggs for a few times, add a bowl of clear water, then start seasoning, add a tablespoon of salt, add a little thirteen spices, add light soy sauce and fresh seasoning, add a little chicken essence to refresh, stir and melt the seasoning, and cook for two minutes.

Two minutes later, this tomato and egg marinated soup is ready. Now turn off the fire, sprinkle with chopped green onion and pour some sesame oil. After marinating the soup, begin to mix the noodles, add a few spoonfuls of water to the pot, add the noodles after the water boils, and copy them with chopsticks a few times to make the noodles evenly heated. After the noodles are cooked, adding amaranth is more nutritious.

When the noodles are cooked, you can turn off the fire and take them out. After a cold water, pour in the tomato marinated soup and add some Schizonepeta leaves, and the tomato and egg noodles will be ready.

Ingredients: celery, mushrooms, pork belly, green onions, garlic seeds, ginger, lettuce leaves.

Seasoning: salt, Nande, soy sauce, soy sauce, oyster sauce, chicken essence and sesame oil.

1. A handful of washed celery, first cut the wider one in the middle, then cut it into small pieces with a knife, cut it into plates, cut several washed mushrooms into oblique slices, and put them together with celery. Cut a small piece of pork belly into shredded pork and put it in a basin.

2. Half of the green onions are cut into horseshoe-shaped pieces, and one piece of ginger is cut into grains and put together with the green onions. Pat three pieces of garlic into pieces and put them into the pot together.

3. Heat the wok, add cooking oil, add onion, ginger and garlic, stir-fry until the meat changes color, then add side dishes and stir-fry evenly, and then start seasoning.

4. Add two spoonfuls of salt, one spoonful of Nande seasoning, 5g of light soy sauce, 3g of raw soy sauce, stir-fry and evenly melt the seasoning, then add a proper amount of water, bring to a boil with strong fire, add 5g of oyster sauce after the soup is boiled, and continue to cook for 3 minutes.

5. After three minutes, open the lid, add a little chicken essence and a little sesame oil, stir well and turn off the fire. Add water to the pot, add a little salt, and stir the chopsticks to melt, so that the cooked noodles are more energetic.

6. After the water is boiled, add noodles, cook twice, add a little lettuce leaves, turn off the fire after ten seconds, put it in a bowl, then pour in the marinated soup, and then add garlic cloves or garlic juice, which is more delicious.