I. Fried Noodles with Boletus Sauce Ingredients: Dried Boletus 10g Italian Corrugated Noodles with Willow Mushrooms 160g Accessories: Blown-dried tomatoes 20g boneless chicken fillet 50g pure grain wine, appropriate amount of minced garlic 1 tsp seasoning: chicken bone soup 1 tsp edible olive oil 1 tsp basil, salt.
Dice Pleurotus ostreatus, soak Boletus in tea in advance, soak noodles in boiling water until soft, heat edible olive oil in the pot, add basil and garlic and stir-fry until fragrant, add boneless chicken fillet and stir-fry for three minutes, then add Pleurotus ostreatus and stir-fry slightly.
Add pure grain wine, until the pure grain wine is boiled to half for extraction, then pour in boletus, boletus soaking water, then add dried tomato and bone soup for boiling, and then add cooked soft noodles for stir-frying, which can be used as decorative and designed dishes.
Second, a certain amount of fresh squid fried noodles with kimchi: Guangdong fried noodles 150g soaked 1 strip of kimchi 30g is onion 40g is pepper 20g is ginger 10g. Accessories: garlic paste 1/2 teaspoons of mung bean starch 1 teaspoon of water 200㏄ fuel consumption 65438.
Clean the fresh cut flowers with a pump; Cutting kimchi and precooking; Sliced shallots and peppers; Cut diamond slices with ginger; Add boiling water to Guangdong fried noodles, scoop them up and cool them for later use. Heat a pot, pour in 100㏄ salad oil, add Guangdong fried noodles by 1, slowly fry over low heat until both sides are crisp, drain the oil and put on a plate for later use.
Take the original pot of method 2, add ginger slices and garlic paste to stir fry until fragrant, add pickled pepper slices and soaked water slices of method 1 to stir fry for 1 min, drain water and all seasonings, add onion slices and cook for 3min, then add pepper, roll and add mung bean starch to pour the raw materials of method 3 on the surface of Guangdong fried noodles of method 2.
Three, carrot celery shredded pork fried noodles ingredients: whole wheat flour 300g raw pork 1 50g accessories: carrot lettuce1onion half garlic10g seasoning: edible salt 5g onion 3g ginger 3g garlic 3g yellow wine 3g soy sauce 3g soy sauce 3g soy sauce 3g sesame oil 2g water 90g cooking oil 3g white pepper 2g processing technology:
Steam the pressed noodles for 10 minute. You can mix some cooking oil after cooking, which will not stick easily and will be more comfortable when frying. You can make the noodles shorter, and it is easier to operate in the case of frying. Noodles are not easy to knot, so you can prepare dishes in advance by steaming them on a pot. Wash lettuce and cut into strips, cut carrots into thin strips, shred onions, chop leek moss, and marinate meat slices with soy sauce, soy sauce, white pepper, rice wine, vinegar and edible oil.
Add cooking oil, garlic, onion and ginger to stir-fry until fragrant, onion to stir-fry until the meat fades, carrot and celery to stir-fry until fragrant, soy sauce, soy sauce, rice wine and salt to stir-fry, add a little water to the steamed noodles, stir-fry with slow fire instead, and add leek moss and chicken essence after the vegetables and noodles are evenly stirred.