Cook in boiling water for 10 to 15 minutes

Cook in boiling water for 10 to 15 minutes

Main Ingredients: noodles

Supplementary Ingredients: oil , baby vegetables, steamed fish black bean oil, sesame seeds, salt, bean sprouts, dried chili powder, mace, mung bean sprouts, garlic scapes, etc.

Making Steps

1. Chop small green onions and cut baby vegetables into bite-sized The first step is to chop the green onion, and cut the baby vegetables into suitable sized chunks. Bean sprouts should be removed, washed and drained.

2, add water to the pot, boil over high heat, add a small spoonful of salt, and then put in the fresh noodles, cook until seven or eight mature, that is, cook until there is a little white core in the noodles. Throw beansprouts and baby vegetables into the pot, and when the pot boils again you can fish out the noodles and baby vegetables beansprouts.

Oil Splash Noodles

Oil Splash Noodles (5 pics)

3. After the noodles, baby vegetables and bean sprouts are fished out, pass them through cool water, and then drain the water. After draining, put the noodles in a large bowl.

4: Add chopped green onion, sesame seeds, ground pepper, chili powder, salt, and a drizzle of soy sauce on the noodles.

5, re-boil the pan, pour oil, oil should be more, about twice the usual amount of stir-fry vegetables, burn until the oil is slightly smoking, pour the hot oil on the surface of the seasoning, mix well before serving. [2]

Practice 2

Main Ingredients: 300 grams of mesquite flour, 170-180 grams of warm water, 2 grams of salt, 1 gram of cooking soda

Other Ingredients: 30 grams of canola oil, 1 tablespoon of chili pepper, 15 milliliters of vinegar, 10 milliliters of soy sauce, 1 tablespoon of green onion, 1/4 tsp of minced ginger, and 1 gram of salt

Side Dish: Soybean sprouts, spinach (or baby greens) Moderate amount.

Preparation steps

Oil Splattered Noodles

Oil Splattered Noodles (25 pics)

1: Melt the salt and lye in lukewarm water

2: Pour into the flour and knead

3: Knead the dough until it becomes smooth, then relax for 20 minutes

4: Divide the dough into small portions and roll them into balls

5: Roll the balls out and brush the surface of the dough with oil. Brush the surface with oil

6, place the rolled strips together and relax for about 1 hour or more (the longer the relaxation time, the better, the longer the relaxation time of the pasta should be enough to keep stretching the pasta)

7, roll it out from the center (stretching the pasta should be done evenly and slowly, a little bit of a yo-yo feeling, and there is also a method of using chopsticks in the middle of the pasta in advance to stretch it out a little bit, and then pulling the lasagna out from it). The noodles will be cooked in a pot of boiling water

10, when the noodles are about to mature, put in the vegetables

11, after cooking, pull out the bowl, sprinkle the surface with chili noodles, salt, soy sauce, vinegar, chopped green onion and ginger, and heat the oil in another pot

12, when the oil is hot, sprinkle the noodles with chili noodles, salt, soy sauce, vinegar and ginger, and heat the oil in another pot

12, when the oil is hot, sprinkle the noodles with chili noodles, salt, soy sauce, vinegar and ginger, and heat the oil in another pot

12, the oil in another pot

12, the oil in another pot

12, the oil in another pot

12 p>12, hot oil poured on the surface of the finished [3]

Steps

1, and the noodles

cooked and placed the ingredients, and then splashed on the surface of the boiling vegetable oil

cooked and placed the ingredients, and then splashed on the surface of the boiling vegetable oil

(1), prepare 2 portions of flour, and 1.2-1.5 portions of lukewarm water standby, warm water Add a pinch of salt to the warm water;

(2) Add the water while mixing with chopsticks, and be careful not to add the water too fast;

(3) Knead the dough until the surface is smooth, then cover it with plastic wrap and leave it to molasses for about 2 hours;

(4) Knead the molassed dough vigorously until the surface glows with light and bright color;

(5) Pour a little bit of olive oil on the board and spread it evenly;

(6) Pour a little bit of olive oil on the board and spread it evenly;

(7) Pour a little bit of olive oil on the board. olive oil and spread evenly;

(6), put the kneaded dough on the chopping board that has just been coated with olive oil and press it flat with both hands;

(7), cover the dough with plastic wrap and leave it to molasses for about 1 hour;

2, Prepare Vegetables

(1), wash baby bok choy, bean sprouts, parsnips, and garlic; mince parsnips and garlic;

() (2), first to the pot of boiling water into a little olive oil and salt, and then the cabbage into the boiling water blanched;

(3), the blanched cabbage fishing up, in the cold water for a while;

(4), first to the pot of boiling water into a little olive oil and salt, and then bean sprouts into the boiling water blanched;

(5), blanched beansprouts fishing up, in the cold water for a while;

(6), the chili pepper noodles in a bowl spare, pour oil into the pot to boil 8% heat, many times evenly splashed into the bowl and quickly stirred with chopsticks;

(7), quickly just splashed to the oil splashed chili pepper bowl into a little cold water, and stir well;

3, cooking noodles

(1), cut the noodles into about two fingers wide, cut 3 at a time, it is best to Now pull now cut;

(2), the hand will be flattened noodles;

(3), the noodles will be stretched and flung evenly;

(4), will pull the good noodles quickly into the pot of boiling water, the water boiled again that can be the noodles fished out;

4, splash noodles

(1), the bowl put in the boiled noodles, cabbage, bean sprouts, minced garlic, scallions, oil splash hot pepper in turn

(2), sprinkle a little salt and chicken essence, pour about 5-10 ml of vinegar;

(3), with a tablespoon of oil boiled 80-90% hot, splashed into the bowl in three times.

Method 4

Ingredients: flour, greens, bean sprouts.

Ingredients: salt, water, chili powder, small shallots, olive oil, minced garlic, vinegar, soy sauce.

How to make:

Making of noodles:

1. Take the right amount of flour, put in a little salt, and mix the noodles with cold water.

2, knead into a smooth dough and cover with plastic wrap for about 20-30 minutes.

3. Knead the dough well and roll it out with a rolling pin to make a slightly thinner dough. (Thickness to be able to enter the pasta press)

4: Repeat the pressing with the pasta press 3-4 times and press it into a rectangular crust of even thickness.

5: Fold up the crust and cut it with a knife into noodles about 1.5-2 centimeters wide.

6: Sprinkle a little dry flour and shake the noodles well.

7: Cook the noodles in a pot of boiling water, adding cold water twice after the pot boils, and cook over high heat until done.

8: Strain the cooked noodles into a bowl.

9, the greens in advance of the wash blanched.

10, bean sprouts wash and blanch in advance.

11, will be ready to rape, bean sprouts into the noodles, in turn into the salt, scallions, garlic, chili noodles.

12, the noodles are ready to fish out at the same time, burn a moderate amount of hot oil to seventy percent of the heat, will be hot splash on the code good greens and seasonings on the noodles, pour the appropriate amount of vinegar and a little soy sauce seasoning, mixing open and eat