Because "canned noodles" are hot, original and delicious, they have long been loved by people. With the appearance of new earthen cooker, it is more convenient to make "canned noodles" now, and the production method has been improved accordingly.
At first, there were only two kinds of canned noodles with three fresh ingredients and canned noodles with seafood, and the flavor types were limited to fish fresh flavor.
Nowadays, people have derived many new canned noodles from the original "three delicacies" and "seafood", such as canned beef noodles, canned sausage noodles and canned sauerkraut and tofu noodles. On the basis of the original single salty taste, the fragrance type also adds home-cooked fragrance, spicy fragrance and sour and spicy fragrance.
There are two points to pay attention to when making "can surface":
First, cook a pot of fresh soup with old hen, ribs and pig bonzi bones before making. Even a small restaurant with a lower grade should at least cook a pot of bone soup for simmering noodles;
Second, the noodles of "canned noodles" should be cooked in a large pot first, and then scooped into a small casserole. After the customer arrives, heat the small casserole for a while and serve it. This can not only save labor and fuel, but also keep customers waiting.
Below, the author introduces several typical methods of making canned noodles for readers' reference (the dosage of raw materials for each canned noodle is 10 can).
Sam sun canned noodles (salty)
Raw materials:
250g of cooked pork belly, 250g of fried meatballs (or fried crispy pork), 250g of water-soaked blue slices, 200g of water-soaked mushrooms, 250g of green bamboo shoots, 350g of ginger slices, 20g of onion segments, 50g of refined salt, pepper, cooking wine, monosodium glutamate, fresh soup, blending oil, and 0/000g of noodles/kloc.
Method:
1 sliced cooked pork belly; (deep-fried crispy meat cut into bone pieces); Slice the water lily into diamond slices; Water-soaked mushroom oblique cutting blade; Peel the green bamboo shoots and cut a piece of paper.
2 Put the wok on fire, add the blended oil to heat it, add ginger slices and chives to stir fry, add fresh soup, pat off the ginger slices and chives after cooking, add pork tripe, meatballs (or crispy meat), blue slices, mushrooms and green bamboo shoots, add salt, pepper and cooking wine, and cook until the raw materials are cooked and tasty, and scoop them out from the wok/kl.
3. After all the customers arrive, take a small casserole, first put 100g noodles in a boiling water pot and cook them slightly (to remove the alkaline smell), then pick them up and put them in the small casserole, then put them on the fire hole of the earthen pot stove, cook them until the noodles in the pot are soft and tasty, then add monosodium glutamate, and put them on the tray from the fire to eat.
Note: such as cuttlefish, shrimp skin, etc. Add them to the raw materials and they will become "canned seafood noodles". In addition, if it is simple, you can also remove pork belly, meatballs, blue slices, mushrooms and so on. Take this noodle and turn it into chicken pieces, thus making "stewed chicken noodles".
Canned beef noodles (home flavor)
Raw materials:
750g of beef, 750g of fresh bamboo shoots, 750g of ginger slices, 20g of scallions, 50g of Pixian watercress, 25g of pickled peppers, 35g of coriander, 75g of refined salt, pepper, cooking wine, soy sauce, sugar, monosodium glutamate, fresh soup, refined oil, noodles1000g (per can)
Method:
1 Wash the beef, cut it into 2cm square pieces, put it in a boiling water pot, soak it in clear water and take it out; Scrape fresh bamboo shoots, cut them into inclined sections, put them in a boiling water pot and soak them in water to take them out; Pixian watercress and pickled pepper are finely cut; Wash coriander.
2 Put the wok on fire, heat it with refined oil, add ginger slices and shallots, stir-fry beef until it spits oil, cook wine, add Pixian watercress and pickled pepper, stir-fry evenly, add refined salt, pepper, soy sauce and sugar, pour in a little fresh soup, cook until the beef is tasty, add fresh soup, and continue to cook until the beef is cooked.
3 Take a small casserole, first put 100g noodles in a boiling water pot for a little boiling, then pick them up and put them in the small casserole, then put them on the fire hole of the earthen pot stove, cook until the noodles in the pot are soft and tasty, add monosodium glutamate, put the small casserole on a tray from the fire, and sprinkle coriander in the pot, and serve.
Note: if the beef in the raw material is replaced by ribs, it will become "canned noodles with ribs" But the sparerib noodles are sprinkled with chopped green onion instead of coriander.
Wang Chang Canned Noodles (Spicy)
Ingredients: 500g of braised pork intestines, 750g of pig blood tofu, 750g of mung bean sprouts, 750g of ginger slices, 20g of onion, 50g of dried pepper, 30g of pepper, 5g of chopped green onion, refined salt, pepper, cooking wine, soy sauce, white sugar, monosodium glutamate, red oil, fresh soup, 75g of mixed oil, and noodles/kloc-0.
Methods: 1 marinated sausage was cut into small pieces or strips; Cut pig's blood into 2 pieces 5 cm square, soak them in boiling water and take them out; Wash the mung bean sprouts and put them in the 10 casserole at the bottom.
2 Put the wok on fire, add the mixed oil to heat it, add ginger slices, chopped green onion knots, dried Chili knots and prickly ash to stir fry, add fresh soup, cook until it tastes good, remove the residue, put the fat sausage and blood curd into the wok, add salt, pepper, cooking wine, soy sauce and sugar, and when the fat sausage and blood curd taste good, scoop in 65438 respectively.
3 Take a small casserole, first put 100g noodles in a boiling water pot for a little boiling, then pick them up and put them in the small casserole, then put them on the fire hole of the earthen pot stove, cook until the noodles in the pot are soft and tasty, add monosodium glutamate, pour in red oil, put the small casserole on a tray from the fire, and sprinkle chopped green onion in the pot to eat.
Note: If the taste is more delicious, you can also pour crispy minced meat on the noodles.
Chinese sauerkraut tofu pudding jar noodles (hot and sour taste)
Ingredients: bean curd 1300g sauerkraut 300g pickled ginger 50g pickled pepper 50g wild pepper 50g chopped green onion 75g salt, pepper, cooking wine, monosodium glutamate, fresh soup, sesame oil, blended oil 1000g noodles (per can 100g).
Methods: 1 Tofu was first boiled in a pot and kept warm. Pickled sauerkraut, chopped; Soak ginger slices; Pickled peppers are pedicled, seeded and cut into horse ears; Wild pepper with pedicle.
2 Put the wok on the fire, heat it with mixed oil, add ginger, pickled pepper and wild pepper to stir-fry, add sauerkraut to stir-fry, add fresh soup to stir-fry, add refined salt, pepper and cooking wine to stir-fry until it is slightly tasty, then scoop into 65,438+00 small casserole, and then scoop a portion of tofu into each casserole.
3 Take a small casserole, put 100g noodles in a boiling water pot and cook them slightly, then pick them up and put them in the small casserole. Then put the small casserole on the fire hole of the earthen pot stove, cook until the noodles in the pot are soft and the bean curd is spicy, add sesame oil, put the small casserole away from the fire, sprinkle chopped green onion in the pot, and serve. be filled/suffused/brimming with
If you can't make tofu pudding, you can change tofu pudding into tender peas or peas, and the name will be changed to "canned pickled peas" accordingly. But two points should be paid attention to when making: first, peas should be fried with sauerkraut, and second, their dosage should be reduced accordingly.