First, you can make fried noodles: Stir fry the meat with chili pepper (chili pepper shredded or sliced) in oil and soy sauce, cut the cabbage into shreds, and fry the eggs to make an omelette for spare. The noodles should be cooked to 6 or 7 minutes, and then drained and cooled in cold water. The pan put oil, oil heat, the previously prepared sliced meat fried chili pepper, shredded cabbage first fried, and then the drained water of the noodles into the fried for a few minutes, and finally out of the omelette put on it can be eaten

The second is the soup noodle, it is very simple, but also the meat with chili pepper with oil and soy sauce first fried good (it is best to put a little bit of water simmering for a while, Gaijiao soup soup soup soup is more flavorful) into a

Boiling water, water to be a little more,

Bowl put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate, chopped scallions,

Then the water boiled below, a little hard,

Put in the bowl of a mix. If it is alkaline water surface, this time you can add a little good vinegar.

Must remember the successive procedures, otherwise the taste will not be the same.

If you add a little bit of good squash diced (to cut their own, finished squash diced is not good), sesame sauce or peanut butter (diluted with cool water, eat now, mix).

Two, tomato and egg soup noodles:

first scrambled eggs, add water, put tomato slices, put salt, water open noodles until cooked, add pepper monosodium glutamate.

Three, fried noodles:

Small cabbage, shredded meat, shredded mushrooms.

Below, a little harder.

Fish out, put cold water rinse, Li dry water.

High heat, first stir fry shredded meat, cooked, add cabbage, discolored, add mushrooms, stir fry a few times, add noodles stir fry a few times, mix well, change to medium heat, add salt, pepper, a little monosodium glutamate, change to low heat, one hand with a spatula to stir fry, one hand with a pair of chopsticks to the noodle shaking loose, the noodle and the ingredients as much as possible to mix, the cabbage can not be yellow.

Note: 1 Eat fried noodles with a little good vinegar.

2 tenderloin cut into thin shreds, add a little salt and mix with cornstarch, add a little oil and mix well.

four, first put shrimp (to buy good quality) in the water for a few moments of small cooking, and then give the oil, put the noodles, almost cooked, add baby bok choy, cooked, add salt, pepper, a little monosodium glutamate, can be.

Five, the simplest cold (mixed) noodles.

Boil water, a little more water,

Shallow stainless steel pot, add sesame oil, to be used.

In a bowl, put Haitian brand soy sauce, pepper, monosodium glutamate, chopped scallions,

Then under the boiling water, a little harder,

Put in the pot with sesame oil, mix well, put in front of the air conditioner to blow for 1-2 minutes, mixing while blowing, so that it is cooled evenly.

Then, give it a toss in a bowl. If it's lye water, add a little good vinegar at this point.

Must remember the sequence of procedures, otherwise the taste will not be the same.

If you add a little bit of good squash diced (to cut their own, finished squash diced is not good), sesame sauce or peanut butter (diluted with cold boiled water, ready to eat, ready to mix).

Tomato and egg noodles

The recipe is very simple: remove the tomatoes and cut them into pieces, break the eggs and stir well. Hot frying pan (a little more oil), the first fried eggs, shaped after the fish out, the remaining oil in the pan, add chopped green onion stir fry, put the tomatoes into the stir fry for a while, add the egg mixture, add water and cook a little for a short while, to be red soup boiling bubbling, add salt and monosodium glutamate to start. (This is the practice of tomato scrambled eggs, right? Clever! But do the noodles brine need to add a little more water, and to put a little more salt, this is the key oh.)

Remember to put a little bit of salt during the cooking process, fish out and put it in the cold water to soak cold, and good tomato and egg marinade with stirring and stirring and it's done.

The easiest way to make stewed noodles

You first put the oil hot, put pepper, dashi cooked for a while, and then pepper, dashi skimming;

The small amount of meat trap (like meat can be used meat, like vegetarian can not put), onion, ginger, garlic, a little salt, soy sauce stir-fried over high heat, and then put washed lentils and cut into cubes of potatoes (block is not too thick), and put the appropriate amount of salt and soy sauce and then stir-fried. salt and soy sauce and then stir fry for a little while;

Put a tomato or 2 tomatoes and then stir fry;

Then put the water (water put not over the dish, the amount of water is very important), and so the water boiled on top of the noodle, cover the lid of the pot, about 15 minutes of simmering on medium heat (to regularly go to the next water, do not paste the pot oh, if the water is not enough, you can add some);

Water is basically no turn off the heat after turning off the heat;

The water is not enough, you can add some properly.

The classic noodle recipe is a classic one

Noodle recipe: the following is a one-person serving

Materials: two eggs, two peppers (if you don't like to eat spicy, you can cut it in half).

Break the eggs, pour them into a bowl, stir the yolks with chopsticks, and when the oil is smoky, gently pour the eggs into the pan from top to bottom in a circle around the center of the pan, slowly. Wait until the eggs in the role of the oil began to expand, copy up the spatula (frying spoon) to fry the eggs turned up, it is best to turn over the side of the pot, hurry to cut up the shredded green peppers into the pot, stir fry for about 10 seconds to hurry and the eggs stirred together, mixing well, a little bit of frying for a while, put a little bit of salt. See the egg has turned dark yellow, green pepper shredded is almost cooked, out of the pot! Pour into the water, generally one-third of the pot strong, because the noodles are cooked is very good at absorbing water, in order to prevent the noodles are done, the water is not enough and gathered in a piece, unsightly and difficult to eat! Big fire boiling, the water boiled, you have to put the salt first, the salt melt, with chopsticks dipped in a little water, try the degree of salty, generally at this time, to be slightly salty, because you have not yet put the noodles. Once the noodles are in, use the chopsticks to carefully separate the noodles to prevent them from sticking together in the water! This is the time to pour in the scrambled eggs. When the water boils, use your chopsticks to stir the noodles and vegetables together, and cook again. If you like baby bok choy, put them in before you turn off the heat, and use the noodles to hold them in the soup. A little while later, turn off the heat! The following goes without saying. Just the easiest way to make it.

Lentil stewed noodles practice (the whole)

1, choose to roll out the noodles

2, the noodles first pulled some short, put the steamer in the steamer 8 mature, depending on the noodle situation, if the soft noodle on 8 mature, hard noodle on the steam a while, the key is to pay attention to don't stick together

3, the side of the steaming noodles side of the bean curd shredded, you can also be broken into a 2-3cm long segment segment; the meat cut into shreds, with soy sauce, and then cut into the meat, and then cut into the meat. Meat cut into julienne, mixed with soy sauce; love to eat vegetables on the preparation of more beans

4, hot oil, under the garlic, under the meat stir-fry brown; under the beans stir-fry green; this time the noodle is also almost steamed, take it out and put it on the beans, put a little, put a bit of soy sauce, cover the lid of the pot.

5, when stirring, pay attention to don't burn pot, beans cooked salt, out of the pot before a little chicken on the ok.

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

2, two people ingredients:

Main ingredient: one kilogram of bean curd, washed, cut into sections

meat 3 two, according to personal preference, can increase or decrease, cut into slices of meat, with a little salt, soy sauce. The first thing you need to do is marinate for a few minutes.

Fine noodles one catty, if the noodles are too long, appropriate cut a few cuts

Spices: oil, soy sauce, salt, chicken essence

Methods:

1. oil (the amount of oil and the ordinary beans stir-fried meat about the same amount of oil), oil heat, the marinated meat into the frying pan, when the meat is browned, will be ready to put the beans into the soy sauce, salt, chicken essence, stir-fry beans and meat, to five or six mature, pour in the beans and meat, and the meat, and the meat, and the meat, and the meat and the meat. When the meat is browned, add the prepared beans into the wok and add the appropriate soy sauce, salt and chicken essence. (Since the noodles are basically dry-steamed, you may feel the noodles are dry before stirring, like they are not steamed, don't worry, they are already cooked)

Note: 1. The typical Shanxi way to eat it is to pour the minced garlic over the vinegar, stir it well, and put it into the simmered noodles to mix it well, then eat it.

2. You can add tomatoes to the bean curd according to your personal preference, it tastes good too.

3. If you have any leftover casserole, next time you eat it, put a small amount of oil in a frying pan, and when the oil is hot, pour the leftover casserole into it and stir-fry it. The flavor is very good and different from the first time you made it.

4. If the first time to do the stewed noodles: A. Steam, pay attention to the amount of water in the frying pan, do not boil dry, beans paste, it is difficult to eat; B. After the noodles steamed, do not rush to turn off the fire, carefully wrong steam drawer to see how much water in the frying pan, the normal situation is that there is still quite a lot of soup in the pot, if it is too dry, in the water it is not too late to add a little. Because if it's too dry, the stewed noodles taste a little choked, and they're not flavorful.

Wenzhou noodle practice -- mixing noodles

First of all, you need to use the flat noodles and fresh ones, not the ones that are dry and overnight. Boiled water, under the flat noodles and mung bean sprouts, this time you have to grasp the fire of the cooking noodles is basically can open the pot on the noodles can be salvaged, boiled for a long time the flat noodles will rise at all not delicious. Eat mixed noodles must be used plate can not use the bowl with a bowl mixed unevenly [soup will be in the bottom of the bowl] with ingredients have salt MSG lard mustard greens with vinegar [be sure to use garlic soaked vinegar] with a little soy sauce with green onions minced meat [on top of the noodles]. You can also collapse an egg in lard over a warm fire and put it on top.

Lazy hot dry noodles

Prepare the ingredients: meat filling, peanut sauce, hot sauce, bean sauce, prepare the seasoning: garlic, white vinegar, crushed peanuts. The next step in the preparation process is: first boil water in a pot, cook the noodles and serve, drain the water. Then add oil into the frying pan, when the oil is hot, add the meat, peanut sauce, hot sauce, bean paste and stir-fry together. Finally, put the noodles on a plate, top with the sautéed meat mixture, and sprinkle with garlic, white vinegar, and crushed peanuts according to your taste.

Short Mushroom Squid Noodles:

First, prepare the ingredients: squid, cabbage, shiitake mushrooms, noodles, and the seasonings: chicken broth, soy sauce, wet starch, salt, and hot sauce. Then, tear off the black membrane behind the squid, clean it, shred it with a knife and blanch it in boiling water. Then wash and shred the cabbage and mushrooms. In the frying pan into the oil, put the mushrooms, cabbage and shredded squid stir fry, eight mature when adding chicken broth and a small amount of salt, soy sauce, and add wet starch, when the soup is sticky can be. Cook the noodles in a pot of boiling water. Put the squid soup and cooked noodles into a plate and you're done.

Tasty Gansu noodles a practice

Cooking method: boiled, oil splash

Flavor: fresh flavor, hot and sour flavor, spicy

Raw materials: flour 25kg, rapeseed oil, vinegar, soy sauce, salt, spicy noodles, green vegetables, green onions, soda ash in appropriate amounts.

Making process:

1, and the noodles: with warm water to melt salt water and noodles, water several times to pour, first pulled into a flocculent, and then rolled into a block, and then dipped in water to soften. Every 25kg of noodles with 12.5kg of water, 750g of salt, lye 100g repeated folding and kneading, after 10 minutes, and then rolled into large strips in batches, kneaded, smeared with oil, and then pulled into a 100g of heavy small doses smeared with oil and rolled into small strips, with a wet cloth cover tightly to be used.

2, stretching noodles: (1) art head noodles: the noodles rolled thin (about 5-8), with two hands gently pulled long, and then the "head" flat column up, with two hands will be lifted to pull the face, and then bounced on the case, two arms open and then a pull, and then the right hand will be pinched at the end of the face to lift, the left forefinger, middle finger stretching the face, and then the right hand will be pinched and lifted, and the right hand will be pinched. Left hand index finger, middle finger into the fold, slightly bouncing will be separated from the noodles, the two hands to stretch out slowly to pull, and then the left hand ring finger, little finger to the middle of the noodles hanging, will be the left hand index finger and the middle finger of the original hanging the head of the noodle to the right hand, and then left and right outward stretching and pulling, and so on two or three times, that is, the head of the art of the thin noodles, and then put into the pot of boiling water to cook that is done. (2) Splash noodles with oil (i.e., wider noodles): flatten the small strips with your hands and roll them into wide slices, press a line across the center of the wide slices with a small rolling pin, separate your hands into wide slices, then split them along the middle of the line, put them into a pot of boiling water to cook, and then fish them into a bowl. (3) splash oil: put the right amount of dry chili noodles, scallions on the surface, will be boiling sparks of oil poured into the bowl of chili noodles into the surface, splashing the surface can be put on a variety of seasonal greens, such as chives, toon, bean sprouts, bok choy, etc., those who like to eat spicy food can also be put on some of the oil splash chili seeds.

Rice vinegar, soy sauce, salt, pepper oil mixed together as a seasoning, but the seasoning must be splashed in the oil and boiled noodles before mixing, so that the flavor into the noodles.

Flavor characteristics: long and continuous noodles, smooth and tough, oil fragrance, sour and spicy flavor. The flavor can also vary according to one's preference.

Inheritance and innovation: this method can also be made into bashful noodles, fried sauce noodles, fried egg and tomato noodles, lamb braised noodles and so on.

To teach you a delicious noodle practice:

Materials: cowpeas a number of chopped 。。。。。。。。。。

Pork stuffing according to the number of people in the amount of their own control ~

Supermarket can be bought in the ordinary yellow sauce

Scallion, ginger, garlic chopped ~

Noodles is best to be wide, strong ~

Methods:

Oil is hot and pour in green onion, ginger, garlic, and a little chili pepper, put the meat stuffing, plus soy sauce

The stir-fried for a while to add the sauce ~

The cowpeas and make a strong sauce. ～put cowpeas stir fry vigorously, cowpeas cooked when you can

Out of the pot 。。。。。。。。。。

The noodle bowl is also very delicate---

Fry the chili peppers into chili oil, put a little soy sauce, a little vinegar and chili oil in the bowl~

Personally, I think you can put a little bit of sugar or monosodium glutamate in the bowl according to your taste.

Finally, add the stir-fried vegetables and mix the noodles.

It doesn't look great, but it's really, really good!

Yummy Fried Noodles (Stewed Noodles) - How to make it -

My grandma passed it down to me, it's also called Stewed Noodles, it's very easy to make and very tasty.

Main ingredients: noodles (sold outside the kind of hand-rolled noodles) 1 catty (depending on your meal size); lentils (some places called beans, anyway, is the kind of thing, we all understand it very well.) Moderate amount (love to eat vegetables on the more aside some, anyway, is their own food.); pork moderate amount (for the same reason as the pork) The reason for this is the fact that it's not a good idea to have a good deal of pork, but it's a good idea to have a good deal of pork.

The ingredients: green onion, ginger, garlic, each a little.

Spices: salad oil, salt, chicken essence, soy sauce, each moderate.

How to do: 1, the pork cut slightly thick shredded spare;

2, the lentil sinews, hand broken into 1.5 ~ 2 cm long small section, wash and spare;

3, onion, ginger shredded, garlic cut thin slices of spare;

4, will be poured into the pot a little more of the salad oil, after the heat, into the ready onion, ginger, garlic burst incense; immediately after the shredded pork and pour the appropriate amount of soy sauce, the shredded meat and soy sauce, and the meat will be cut into a small amount of oil.

6, the next to the pot of water, water diffusion to the whole pot of food in two-thirds of the place can be (too much water will not be delicious, wet, look at the appetite is not? If the water is too little, the direct consequence is ~ ~ ~ the noodles are not cooked, the following is paste.) I love it!) You can eat it with garlic and vinegar, and have rice and vegetables

Shacha Beef Stir-Fry Noodles

Ingredients: Beef, Kale, Red Pepper, Oil Noodles

Seasoning: Shacha Sauce, Cooking Wine, Soy Sauce, Wet Starch

Making Process:

1. Cut the beef into slices, and marinate it with Cooking Wine, Soy Sauce, and Wet Starch for 5 minutes.

2. Wash the kale and cut it diagonally into pieces, and cut the red pepper into slices.

3. Boil the oiled noodles and drain.

4. frying pan into the oil, under the beef slices stir-fry, seven mature add kale, red pepper and salsa together stir-fry, and then into the noodles, stir-fry can be removed from the pot.

Tips: Salsa is made with peanuts, white sesame seeds, fish, shrimp, shredded coconut, garlic, green onions, mustard, coriander, chili peppers, etc. Ground oil, salt and boiled into a golden color, spicy flavor.

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Spaghetti

Ingredients:

Spaghetti 75g - Salt - Onion 1 - Garlic clove 1 - Tomato 3 - Beef and pork mix 75g - Pepper - Bell pepper - Oil 1 tbsp - Tomato paste 1 tbsp. tablespoon - 75 ml of water - 3 tablespoons of chopped nixtamal

How to make it:

1. Boil the pasta in salted water until cooked through and retains its bite. Peel and dice the onion and garlic. Wash the tomatoes, remove the stem and cut into small pieces. Add salt, pepper and bell pepper to the strudel and stir with a fork.

2. Heat a non-stick frying pan, pour in the oil, sauté the onion, garlic and ground meat, then add the tomatoes, tomato paste and water, mix thoroughly, cover and simmer over low heat for 10 minutes, stirring occasionally. Season with salt, pepper and sweet paprika and finish with the nixtamal.

3. Drain the pasta through a sieve and place in a deep dish. Finish with the strudel sauce.

Thai Hot and Sour Shrimp Noodle with Shredded Coconut

The siren, the mysterious gemstone, and the strange aroma of Thai fragrant rice combine to form our impression of Thailand. But we don't know that this small seaside country has more light - it is the world's first shrimp-producing country, a famous rice exporter, and also produces the world's hottest chili. No wonder their noodles are made with rice, and shrimp and the spiciest chili must be put in the noodles. ...... This dark-skinned, stubborn-eyed nation is so proud to show the world their glory.

Ingredients: 200 grams of rice noodles, 20 grams of fresh shredded coconut meat, 20 grams of fresh ginger, red and green chili pepper, 2 fresh sea shrimp, 10 ml of salad oil.

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

How to make:

1. When the water in the pot boils, blanch the rice noodles and cool them in cold water.

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

3. Cooled noodles into the shredded coconut, shredded ginger, shredded chili peppers, cilantro, seasoned with the right amount of fish sauce, white vinegar, chili sauce, sugar, salt, salad oil, mix well, and then add the fried shrimp can be.

Features: light taste, very Thai cuisine sour and spicy, appetizing characteristics, very suitable for summer consumption.

Chef's tip: blanch rice noodles when the fire should be big, the pot side of the cold water, rice noodles in the pot to stay 8 seconds immediately fish out into the cold water to cool. Longer time will stick into a ball, the taste of the big bad. In Thailand, cooking without a few whole or crushed chili peppers is just like eating Szechuan cuisine without the added spiciness. The sweet and spicy chili sauce made with chili peppers, sugar and fish sauce is a hit with diners because of its adjustable sweetness and spiciness.

★French Creamy Crabmeat and Rye Pasta with Asparagus

France is a country that enjoys the process and pays attention to the details, which is why they coined the word "Romantic," and why they don't hesitate to spend four hours on a dinner that's as tedious as an 11-course meal sequence. So this noodle dish, the French are sure to crab meat laboriously and carefully pulled out, and then good soup and good cooking, most of the half back into the crab shell, less half fried noodles, which began a mouthful of crab meat and a mouthful of noodles to savor. Perhaps this is the biggest difference between Chinese and Western food cultures, one in "eating" and the other in "tasting".

Raw materials: 100g rye noodles, 100g asparagus noodles, 10ml butter, 20ml olive oil, 1 crab, 30g onion, 5g garlic, 5 slices carrot, 3 broccoli.

Seasoning: talegan herb, mazurin herb, pizarro herb, butter, cream, dry white, fresh shrimp water (or stock), salt, black pepper.

How to make:

1. Boil the crab and pick out the meat.

2. Melt the butter in a hot pan, sauté the onion and minced garlic, add the crab meat and 3 kinds of herbs, season with dry white, cream, shrimp water (or stock) and black pepper, and cook for about 5 minutes.

3. Serve 2/3 of the cooked crab meat into the crab shells and set aside the rest.

4. When the water in the pot boils, add the rye noodles and golden bamboo shoots noodles and cook, remove and drain.

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

Features: Creamy and rich in flavor.

Chef's tip: Stir-fry the noodles to bring out the aroma and to incorporate the flavors of the crab meat and cooked vegetables; add the olive oil to the pan when slightly hot, and serve in 1 to 1.5 minutes. If you need to store, you can first cook the noodles to eight minutes cooked, fished out and drained with olive oil mix in the refrigerator, eat as you stir fry.

★Korean uji lisin noodles

Just when Korea's barley tea suddenly became popular, just when the savage girlfriend coated her boyfriend's face with noodles, we slightly know that, in addition to the barbecue, this is also a wheat-producing, noodle-based country. The udgi-ryeok ginseng noodle dish is as homely in Korea as the traditional Chinese chicken noodle soup. The noodles used are also hand-rolled, like the thin hand-rolled noodles in the north of the country. The difference is that we hide a chicken leg under the noodle, while Koreans add a root of Korean ginseng. With the presence of chicken soup and ginseng, the nutritional benefits alone make it an appetizing dish.

Ingredients: 200 grams of noodles, half a chicken, 200 ml of chicken broth, 1 ginseng, 2 cabbage. Seasoning: salt, small onion, chicken oil, soy sauce.

How to do:

1. Chicken soup, cooked chicken boneless chicken meat shredded or torn for use.

2. Boil water in a pot to cook the noodles, fish out of the bowl.

3. Pour chicken broth into the pot, add shredded chicken, ginseng, cabbage, add a little soy sauce and boil, then pour over the noodles,

4. Garnish with scallions to finish.

Features: Nutritious, suitable for both young and old.

Chef's tip: Koreans eat ginseng is not like us Chinese people as a "tonic" products and heavy in the soup, they take the ginseng as a fresh vegetable like carrots, no matter what the dishes, the last must be eaten Goryeo ginseng. So should not be put early, cooked can be the most delicious flavor. Korean people boil the chicken for its soup, usually only put onion, ginger, garlic to force out the original pure freshness of the chicken, which is suitable for taking the soup to cook noodles. If you're tasting the meat, we recommend sprinkling a handful of goji berries and adding a few dried shiitake mushrooms.

★Italian Butterfly Pasta with Bacon and Tomatoes

Pasta has become as iconic in Italy as Chinese porcelain. It's no exaggeration to say that this is a country that lives on pasta, with 563 different types of pasta alone, plus different combinations of fancy sauces that actually combine to create more than 1,000 pasta dishes. It's unbelievable. Italian pasta is strange, round, flat, long, square, spiral, waves, shells ...... After tasting this bacon and tomato butterfly pasta, which is common in Italy, you can't help but envy the happiness of the Italians, and there's no better way to experience the healthy, natural flavor of pasta than the Italians.

Raw materials: spaghetti butterfly 200 grams, bacon slices 50 grams, 2 tomatoes, 20 grams of tomato sauce, 20 grams of onion, bacon grease 100 ml, 20 ml of olive oil, 5 grams of minced garlic, Parmesan cheese, 20 grams of shredded red, yellow, and green tomato peppers, and 1 slice of paprika. Seasoning: dry white, salt, black pepper, stock.

How to make:

1. Wash and dice tomatoes, chop onion.

2. Cook the pasta in boiling water and drain.

3. Stir fry garlic and onion in bacon fat, add diced tomatoes and tomato paste and sauté for 5 minutes, pour in stock and dry white wine, cook for 10 minutes, then season with salt and black pepper.

4. In a separate pan, sauté the cooled pasta and bacon in olive oil, then pour in the red, yellow and green chili peppers and tomato sauce, stir-fry for a few minutes, and then serve on a platter, garnished with paprika.

Features: Sweet and sour, appetizing and summery.

Chef's Tip: Italians are used to saving the bacon grease from baking bacon for breakfast because it is very flavorful and good for adding flavor to the dish. You can also fry bacon slices in a hot pan (without oil) to get the oil out. Many people make pasta used to pour tomato sauce at the end, in fact, into the pan and stir fry a little more evenly flavored, a minute is enough.

★American Mixed Seafood and Fruit Pasta

Pasta and potatoes are a staple of the American diet, and appear on their tables almost every day. In fact, there are many similarities between noodles from all over the world at the beginning of their existence, both using flour and salt, the difference is that we add water and become, Americans use egg to enhance the toughness of the noodles and very little water. Later, they added cornstarch and olive oil to form the most iconic egg noodles in the West. To this day, sophisticated American families still like to roll their own egg noodles and eat them freshly made, and a basic recipe is known to all: one cup of flour (240 ml) + 1 egg + 1/4 teaspoon of salt (1.25 ml).

Ingredients: 200g lasagna noodles, 2 fresh shrimps, 2 sea rainbows, 3 scallops, 20g fish, 30ml olive oil, 20g onion, 20g minced garlic, 20g pineapple, 20g strawberries, 20g lettuce. Seasoning: American seafood seasoning, black pepper, balsamic vinegar.

How to make:

1. Wash and process shrimp, scallop, sea rainbow and fish, then marinate with American seafood seasoning for 10 minutes.

2. When the pan is hot, sauté the onion and minced garlic with olive oil, pour in the marinated seafood and sauté over medium-low heat.

3. Boil salted water in a pot, add lasagna noodles and cook, drain.

4. Wash pineapple, strawberries and lettuce, put them into the noodles and mix well, then put the fried seafood into the mixture and pour balsamic vinegar on top.

Features: Typical American noodle style, colorful and multi-layered, ideal dish for summer family dinners and friends' gatherings.

Chef's tip: Lasagna is tasteless on its own, so it should be cooked in salted water and, moreover, salt before is more evenly flavored than after. When stir-frying seafood, be careful to keep the heat on the low side of medium because American seafood seasoning has sweet red pepper powder in it, which turns black and bitter when exposed to high heat, while low heat dehydrates and dries out the seafood.

★Chinese Sichuan dan dan noodles

Dan dan noodles are a famous snack in Chengdu, but no one can say when it was born, and in a certain year and a certain month there were vendors carrying flat stretches along the street, the patron yelled and stopped picking up and selling, hand-rolled, thick round noodles boiled, and then scooped up a spoonful of fried minced pork. In addition to the aroma, I can only remember their flat stretcher, hence the name "dan dan noodles". Dan Dan noodles and hot and sour noodles can be called the Sichuan noodle sister flower, but many greedy people do well hot and sour noodles but do not do well Dan Dan noodles, in addition to the need for Sichuan special sprouts, skills in the minced pork frying and flavor.

Raw materials: 200 grams of noodles, 400 grams of pork, 100 grams of sprouts, 25 grams of minced scallions, 10 grams of minced ginger, 10 grams of minced garlic, 1.5 grams of chili pepper, 10 grams of sesame seed paste, 1 heart of greens, a little parsley.

Seasoning: dark soy sauce, soy sauce, cooking wine, rice vinegar, soup, pepper, lard, sesame oil.

How to do:

1. When the pot is hot, pour in the pork stuffing and stir fry.

2. Use lard to stir fry onion, ginger, garlic, then add chili noodles, sprouts, minced pork, add wine, soy sauce, soy sauce, rice vinegar, point a little soup, out of the pan into the sesame sauce, pepper noodles and stir fry well.

3. Boil water in the pot to cook the noodles, fish into a bowl. Blanch the cabbage hearts and set aside.

4. To the bowl of noodles into the appropriate amount of broth, add the fried sauce and blanched cabbage, sprinkle parsley can be.

Features: The marinade is crispy, salty, slightly spicy, fragrant, and rich in local flavor.

Chef's tip: the meat must be fried dry, a grain of a grain state in order to come out of the flavor, involved is not fried dry, but pay attention to can not be fried paste. Many people think that soy sauce mixed with cold dishes, soy sauce fried hot dishes. In fact, not, soy sauce and soy sauce are made of soybean, the difference is that the latter added caramel, accurately, soy sauce seasoning, soy sauce color, and does not prevent the two are used, in the needs of the dish and your grasp of the hand.

★Vietnamese Lemon Curry with Rainbow Trout Noodles

"Three spices and one dew" best summarizes Vietnamese cuisine - bamboo, coconut, lemon and fish sauce. Fish sauce is worth a book, and the classic Vietnamese dishes of cane shrimp, spring rolls, and prawns with fish sauce are all masterpieces of fish sauce. Around Vietnam and Thailand, every restaurant has its own homemade fish sauce. They do fish sauce is a bit like the south of our country to do "pickled fish", only we take the fish poured juice, people want to be the juice rather than fish. They will be smeared with salt, put the fish in a wooden barrel to marinate, after a period of time there will be juice out, that is, for fish sauce. Open the faucet at the bottom of the barrel to release the fish sauce and pour it back into the barrel to continue to marinate, the more so repeatedly, the more pure the fish sauce is no fishy.

Raw materials: 200 grams of egg noodles, 10 grams of yellow curry powder, 10 grams of chili powder, 20 ml of lemon juice, 30 grams of blue ginger (southern specialties, can also be used as a substitute for ginger), 100 ml of broth, 100 grams of red trout.

Seasoning:10ml fish sauce, 10g shrimp paste, 5 lime leaves, 1 piece of lemon, shredded red pepper, cilantro.

Practice:

1. Stir fry the curry powder in cool oil over low heat, pour in the stock, chili noodles, blue ginger, lemon juice, fish sauce, shrimp paste, and cook over low heat for 30 minutes.

2. Boil water to cook the egg noodles, then add them to the boiling soup, boil and serve (reserve about 1/3 of the curry soup to cool for later use), sprinkle with shredded lime leaves.

3. Clean and cut the red trout into pieces and soak them in the cooled curry soup for a few minutes, then fry them in a little oil and put them next to the noodles, then serve with lemon pieces and cilantro.

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

Chef's Tip: Curry is easy to paste, so frying curry must be made in a cold pan and cool oil, that is, the pot does not burn, pour cold oil, no need to heat up the curry, and then open a small fire stir fry. Although fish sauce is delicious, but salty and fishy, so do not put more. Shrimp paste can be called "Southeast Asia's stinky tofu", smells bad, fried out of the rich and incomparable shrimp aroma, very good to give the dish flavor.

★Japanese beef udon

Udon, soba, green tea noodles is the most representative of Japan's three kinds of noodles. In Japan, udon noodles are a must-have at home and an indispensable protagonist of Japanese restaurants. The most classic Japanese udon noodle practice, can not be separated from the beef and soup, the practice is common, there are many places where we have déjà vu, the flavor of the difference in the udon noodles. So, when you go to Japan, you must try a bowl of beef udon noodles from Kanagawa Prefecture. It doesn't matter if you don't go, you can go to the grocery store and buy udon noodles made in Kanagawa and make them just as delicious at home.

Ingredients: 200 grams of udon noodles, 50 grams of sliced beef, 2 pieces of cabbage, 1 mushroom. Seasoning: 20g of Japanese soy sauce, 20ml of Japanese soy sauce, 1g of squid ink, 5ml of sake, 10ml of mirin, 20ml of stock.

How to make it:

1. Put the stock, Japanese soy sauce, Japanese soy sauce, squid ink, sake and mirin into the pot, cook it for about 5 minutes on a low flame, then put in the udon noodles, and then put it into a bowl after 3 minutes.

2. Blanch the greens and shiitake mushrooms and arrange them in the noodles.

3. Drizzle a little soy sauce on the slices of fat beef, fry on high heat for about 10 seconds, and serve in a bowl.

Features: smooth and soft noodles, rich soy sauce soup.