How to make delicious noodles
Hot noodles
Ingredients:
500g of fine round noodles, 185g of water, soy sauce, vinegar, salt and MSG, sesame sauce, spicy radish, garlic, green onion, green onion
Method:
1) Prepare the ingredients
2) Cut the green onion, garlic, green onion, green onion, green onion, green onion, green onion, green onion, green onion, green onion, green onion, green onion, green onion, green onion, green onion, green onions. Spicy radish are cut into small dices and set aside
3)Take the portion of noodles you want to eat, put them into a pot and cook them
4)Fish up the noodles, put them into a bowl, add salt, monosodium glutamate (MSG), soy sauce, and vinegar
5)Add the diced radish, and drizzle in the all-important sesame sauce
6)Sprinkle with chopped scallions and you are ready to go. (Hot sauce, garlic, vinegar, this kind of thing can be added according to your own taste ha)
Old Beijing Fried Noodles
Ingredients:
300g hand-rolled noodles, 30g dried yellow sauce, 30g Beijing-style sweet noodle sauce, 50g diced pancetta, 1 egg, 50g soybean beak, 50g yellow peppercorns, 50g mung bean sprouts, 50g green soybeans, 50g purple sweet potato orchids, carrots 50g, cucumber 50g, toon sprouts 50g, carrot pickles 50g, ginger, starch, cooking wine, oil, salt
Directions:
1) Break the egg and add a little starch, cooking wine
2) After the oil is hot, pour in the egg, take chopsticks in the pan and quickly stirred, the egg becomes yellow and cooked out of the sheng out for use
3) The oil pan put a little oil, oil hot under the pork diced, to the oil, add a little wine stir fry on medium heat, and then the diced meat sheng out
4) with a bowl of yellow sauce and pasta sauce mixed evenly
5) the pan left the oil stir frying meat, stir fry the sauce on medium heat, so that the sauce is fragrant.
6) sauce out of the flavor, and then pour into the egg diced
7) and then pour into the diced meat
8) pour into the ginger (cut especially fine), turn the heat down, slowly simmering, the sauce and the diced meat water and milk, about 10 minutes, keep stirring, if you feel dry, you can add a little water
9) deep-fried sauce into a bowl
10) Purple Ganlan, carrot, cucumber, yellow pepper, mung bean sprouts shredded, blanched in a pot, put into a plate and spare
11) soybean mouth, green beans blanched in a pot, toon sprouts, carrots and pickles chopped, put into a plate and spare
12) Add water to the pot, the water below the boil, put some salt, so that when the noodles are cooked will not be sticking together, the noodles do not cook too bad, there is the bite of the most delicious
13) Noodles cooked, open cold water, rinse off the batter, smooth and delicious.
Guangdong, Hong Kong famous noodles - wonton noodles
Ingredients:
150g of pork filling, 100g of shrimp, 150g of small wonton skins, 100g of rolled noodles, 50g of leeks, oyster sauce, salt, cooking wine, chicken broth, sesame oil
Method:<
1) Prepare the ingredients.
2) Wash and chop the leek.
3) Half of the shrimp chopped, half reserved.
4)Add minced ginger to the pork filling and add soy sauce.
5)Drizzle in cooking wine.
6) Add oyster sauce.
7)Sprinkle pepper.
8)Add chicken essence and moderate amount of stock and sesame oil and mix well.
9) Leek into the pork filling.
10) Drop in shrimp and shrimp puree and mix well.
11)Pack the filling into small wonton skins and wrap.
12)Put the stock in the pot and add refined salt.
13)Sprinkle pepper and boil.
14) Boil water in another pot, add noodles and cook.
15)Add small wontons and cook in a bowl.
16) Add scallions to the bowl and pour in the hot broth to serve
Szechuan Classic - Chengdu Dan Dan Noodles
Ingredients:
300g of hand-beaten ramen noodles, 200g of pork thighs, 100g of minced sprouts, 50g of baby bok choy, 20g of peanuts, oil, salt, chopped green onions, ginger, and other ingredients.
Powerful and effective. )pan into the oil, low heat slowly peanuts fried standby
3)onion, ginger, garlic, chopped chili all ready, chopped meat
4)fried peanuts into a plastic bag, with a rolling pin rolled into fine particles standby
5)frying pan heat oil, put the ginger, garlic, stir-fried, pour into the minced pork, add wine, soy sauce stir-fried to taste
6)pour into the sprout (If you want to save more than one amount at a time, you can add some salt)
7) old soy sauce, pepper oil, chili oil, salt, chicken broth, sesame oil, vinegar, pepper, chopped green onions into the sauce
8) Boil water in a large pot, put the noodles into the 9 minutes to cook, add the green vegetables hot and fish out of the bowl of the sauce
9) Spoon on a good fried good fried meat sprouts, peanut grains can be mixed
Heavy favorite - Shaanxi oil splash noodles
Ingredients:
Noodles 100g, oil 20g, oil, soy sauce, vinegar, chili powder 5g, sesame seeds 5g, leeks 5g
Directions:
1) Prepare the noodles, and then add a little bit of hot vegetables. p> 1) Prepare the noodles.
2) Wash the greens.
3)Diced leeks, cooked sesame seeds, chili noodles.
4) Boil water in a pot, cook the noodles and greens.
5) Take 1 bowl, add soy sauce and vinegar.
6) Fish out the cooked noodles and greens, and top with diced leeks, cooked sesame seeds and chili noodles.
7) Put a little oil in the pot and heat it to 90%.
8) Drizzle the hot oil on the noodles and mix well when serving.
Chongqing Noodles
Ingredients:
750g of fresh noodles, 300g of pork, 2 tablespoons of red pepper, 1 tablespoon of bean paste, 1 tablespoon of sweet noodle sauce, 1 tablespoon of lard, 10g of green onion, 10g of ginger, 10g of garlic, 1 tablespoon of salt, 2 tablespoons of sugar, 1/2 tablespoon of monosodium glutamate, 2 tablespoons of sesame paste, 2 tablespoons of chili oil, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 70g of crushed rice sprouts, 30g of cooked peanut rice, 50g of mustard greens
Directions:
1) Wash and remove the skin of the pork, and then separate the fat and lean meat and cut it into pea-sized cubes.
2) Peppercorns into a hot pot, roasted incense on low heat, cooled and rolled into peppercorn flour.
3) Peel and chop the cooked peanuts.
4) Mince the squash.
5)Slice green onion and ginger. Put garlic and 5 grams of ginger in a garlic mortar and mash. Put a little cold boiled water into the ginger-garlic puree to become ginger-garlic water.
6) pan heat into the lard, in the fat meat particles fried until the fat meat particles spit oil.
7) Then add the lean meat particles, stir fry until browned and cooked in yellow wine.
8) Add the green onion and the remaining 5 grams of ginger, Pixian bean paste, sweet noodle sauce. Stir-fry over low heat until the water vapor from the meat grains is almost dry, and add the crushed rice sprouts.
9) Stir fry the flavor can be served.
10) pot with enough water to boil, put the cabbage scalded until browned and fished into the cold water to cool down, squeeze out the water and cut into pieces with sesame oil and mix evenly.
11) pot of water to boil again, put the noodles cooked.
12) In each bowl (5 bowls), first put a moderate amount of boiled stock or noodle soup, then add soy sauce, salt, monosodium glutamate, ginger and garlic water. Then add the sesame paste. Then add chili oil, stir well to set the base flavor.
13) Fish the cooked noodles into a bowl.
14) Put in the appropriate amount of pepper noodles and meat shame. Then put in baby bok choy, crushed peanuts, chopped squash and sprinkle some small green onions.
Pride of Shanxi - knife-shaved noodles
Ingredients:
500g of flour, 250g of chicken, water, salt, tomatoes, cabbage, green onions, oil, cilantro, ginger, garlic
Method:
1) Prepare the ingredients, the noodles need to be kneaded in advance.
2) Flour with the right amount of water, kneaded into a slightly hard dough, covered with a lid to rise for an hour.
3)Knead the dough again after one hour.
4)Cut the whole chicken into cubes, put onion, ginger and garlic in the pot and simmer it for half an hour to make chicken soup. Add some salt before leaving the pot.
5)Pour oil into the pot, pour in the chopped tomato pieces, add the right amount of water to simmer into the tomato sauce.
6) Add some salt before removing from the pan.
7) Fill the soup pot with water and when the water boils, hold the noodles in one hand and the knife in the other.
8)From top to bottom, diagonally cut down the top surface of the dough, to cut into the pot.
9) Repeat this until the dough is finished, cook for three minutes, then fish out the noodles.
10) Using the water in which the noodles were cooked, cook the chard and fish it out.
11) Strain the noodles into a bowl, add the chicken broth, add the baby bok choy, sprinkle the top with ketchup, and then sprinkle some cilantro on top.
Cold Beauty - Korean Cold Noodles
Ingredients:
200g of beef, 200g of cold noodles, 1 egg, cucumber, ice, apples, pears, sesame seeds, kimchi, 1/4 tsp of soy sauce, 1/2 tsp of salt, 1 tsp of sugar, vinegar, 1.5 tsp of garlic, 1.5 tsp of vinegar, 1.5 tsp of salt, 1.5 tsp of sugar, 1.5 tsp of vinegar, 1.5 tsp of sugar, 1.5 tsp of sugar, 1.5 tsp of sugar, 1.5 tsp of sugar. 1.5 tsp, garlic moderate, green onion moderate, ginger moderate
Directions:
1) Prepare the beef
2) Beef first soaked in cold water for twenty minutes to soak out the blood froth and clean. ,.
3)Put in a few cloves of garlic and green onion, two slices of ginger and simmer together
4)Turn on high heat to medium heat and simmer for 40 minutes, when the beef is cooked, fish it out and let it cool and slice it
5)Strain the broth with a strainer
6)Add 1/4 tsp of soy sauce, 1/2 tsp of salt, 1 tsp of granulated sugar, 1.5 tbsp of vinegar, mix well and then put it in the refrigerator to chill.
7) pre-frozen ice grid out
8) ice cubes spread on the bottom of the bowl
9) cold noodles shall be boiled for 2 to 3 minutes after washing with cold water many times, and then put on ice cubes chilled
10) cucumber rinsed clean, cut into cucumber julienne, pickled in salt eggs boiled and cooled peeled, split in half, pears and apples cut into shredded pickles cut into shreds
100g eggs, 30g pasta, 10g cheese powder, olive oil, salt, garlic, chicken bone broth, chicken broth
Directions:
1) Take a deep pot, boil water, put 1 tsp salt
2) After about 2 minutes or so, then add the pasta, do not cover it, and keep it in a boiling state, and use chopsticks to set aside the pasta noodles
3)After 7 minutes of boiling, pour out the pasta, cool it down with cold water, drain the water and pour in a little olive oil, stir well and set aside
4)Dice the eggs
5)Mince the garlic
6)Pour a little olive oil in the pot, add the minced garlic
7)Burn the minced garlic until lightly browned, then add the broth
8)Add the appropriate amount of salt, cooking wine, chicken essence
9)Add the pasta after the soup boils
10)Add the diced egg and mix well after the soup dries out
11)Add the cheese powder and mix well, then serve in a pan while it's still hot
Shaanxi Good Taste - Qishan Whistling Noodles
Ingredients:
Pancetta 250g, 1 potato, 1 egg, half a carrot, 3 fungus, 200g noodles, oil, salt, vinegar, ginger, five-spice powder, soy sauce, chili pepper, tofu, leeks
Methods:
1) Separate the fat and lean pork and cut it into small cubes
2) Add the right amount of oil to the pot, and heat it up to 70%
3) Cut the meat into small cubes.
3)Pour the fat meat into the pot to stir-fry.
4) Stir fry the fat meat dry, out of the oil.
5) Pour in the lean meat.
6) When the lean meat is all browned, add plenty of ginger powder or minced ginger, moderate amount of five-spice powder and mix well.
7) Add a very small amount of soy sauce, for color.
8) Add lots and lots of Qishan vinegar (Xixi doesn't have Qishan vinegar here, use Shanxi old vinegar instead)
9) Submerge the meat with the vinegar. Boil over high heat to get the froth out of the pot, and simmer over low heat.
10)When the meat is 9 mature, add a lot of chili noodles
11)Add dried chili pepper cayenne pepper, and stew for another 2 to 3 minutes, then add the right amount of salt, and put the right amount of chicken essence when you leave the pot. (Xixi home no chicken essence, did not put)
12) spread an egg cake; potatoes, carrots, tofu cut into thin slices; egg cake knife into a diamond shape, the fungus torn
13) In addition to the egg all the ingredients blanched in water.
14)With the finished meat bashful pot, add water, Qishan vinegar boil
15)Chopped leeks
16)Sprinkle leeks
17)Pressing the noodle machine pressure good noodles (Xisi will not do the kind of thin very thin noodles, only pressure noodles instead of a la)
18)Cabbage cleaned and spare
19)Throw the pressed noodles to the boiling water, when the noodles are almost cooked, the cabbage thrown in a roll, and cooked noodles and fish up
20)The noodles should be very thin, can not cook too much at a time, remember the three words of the Qishan noodles motto: thin, strong, light.
21)Add the cooked vegetable slices; add the just done Gishan meat bashfulness
22)Add the boiled sour soup
Nutrition of Noodles
Nutritional value:
1, Noodles are rich in carbohydrates, which can provide enough energy.
2, rich in copper, copper is an indispensable micronutrient for human health, which has an important effect on the development and function of blood, central nervous and immune systems, hair, skin and bone tissues, as well as the brain and internal organs such as the liver and heart.
Chinese medicine dietary therapy:
1, stomach: eat a bowl of warm noodles is most conducive to nutrient absorption.
2, enhance immunity: the texture of the gluten of the noodles contain more protein, can supplement the body's nutritional needs. Protein is the most important nutrient to maintain immune function, and is the main component of white blood cells and antibodies.
3. Improve anemia: Promote the operation of human qi and blood.
4, easy to digest and absorb: boiled noodles are the cleanest, can greatly reduce the occurrence of gastrointestinal disorders, so noodles become one of the most common foods in China.
How should you eat noodles
Noodles are rich in carbohydrates, which can provide enough energy for the body. And it absorbs a lot of water during the cooking process, making 100 grams of noodles into 400 grams after cooking, thus producing a strong sense of satiety.
Noodles are best eaten at noon
The human brain and nervous system need a food that is 50% carbohydrate. Noodles are this beneficial ingredient, and durum wheat contains B vitamins, which have a stimulating effect on brain cells. That's why it's a good idea to eat a bowl of pasta with a good nutritional profile at lunchtime. And in the morning you should generally eat foods with a high protein content. Eating noodles at night is not conducive to digestion and absorption.
Eating noodles will not get fat
Every 150 grams of cooked noodles contain 1 gram of fat, 7 grams of protein, 40 grams of carbohydrates, calories is 180 kcal, relative to some high-calorie high-fat food, it is not fatty food, but especially to give people a sense of satiety. Studies have shown that slow-acting carbohydrates can increase satiety. So there is no risk of gaining weight with a moderate daily intake of pasta.
The more al dente the noodle, the more nutritious it is
The texture of noodles made from different wheat flours is different. Generally speaking, noodles that taste more al dente contain more protein and are better at replenishing the nutrients your body needs.
Of course, the production process can also lead to differences in the texture of the noodles. For example, in the north, some salt is added to "wake up" the noodles to make them more al dente, which doesn't destroy the nutrition of the noodles, so don't worry about it.
Noodles should be eaten warmly
There are many different ways to eat noodles, including cold noodles in water, and very high-temperature noodles in oil. It is worth noting that one should not eat too cold or too hot noodles too often for the sake of coolness and excitement. Too hot noodles can damage the esophagus, while too cool is not good for digestion and absorption. Therefore a warm bowl of noodles is best most of the time.
The traditional diet has the saying "the original soup to the original food". After eating noodles, dumplings, or snacks, people have to drink the original soup. From the point of view of nutrition, this is a certain reason. When cooking starchy foods, the starch on their surface will be scattered into the soup. When heated to 100°C, the starch granules break down into dextrin, which can help digest the food. Noodle soup also contains digestive enzymes that are not destroyed during the cooking process and can also help digest food.