Practice: 1, mushrooms, fungus, yellow flowers.
2. Pour oil into the pot, add minced meat and stir-fry until cooked, then add chopped green onion, mushrooms, fungus and yellow flowers and stir-fry for a while, then add soy sauce, cooking wine, sugar, salt and chicken essence, and then add appropriate amount of water to boil.
3. Pour in the beaten egg mixture, thicken and sprinkle with chopped green onion and minced garlic.
4. After the water is boiled, put it in the noodles, cook it, take it out, put it in a bowl, and then pour the brine on the noodles to eat.
Ingredients (100 bowl): noodles 10 kg, soy sauce 2.5 kg, soft sugar 65 g, monosodium glutamate 50 g, shrimp 5 g, green head 1 kg cooked lard (or sesame oil)10.5 kg.
Production method:
1. Put the pot on medium fire, add 250g of clean water, put the shrimp seeds in the pot and boil, after 3min, add the soft sugar, dissolve it, pour in the soy sauce, boil, cool and put it in a container for later use.
2. Put the clear water into the pot and bring it to a boil. Add noodles according to the quantity required by customers (but each pot should not exceed 15 bowls at most, and each bowl of raw noodles weighs about130g), and cover with a small pot cover.
Put the empty bowl on the stove, and pour in 25g soy sauce, cooked lard or sesame oil 10g, and 0.5g of qingtou and monosodium glutamate.
After the noodle pot is boiled, add a proper amount of water to make the noodles cooked thoroughly. After boiling, open the lid and skim off the floating foam, scoop the noodles into the bowl one by one, and pour in the appropriate amount of noodle soup.
3. Qingtou method: Qingtou is a noodle sauce made of various vegetables, raw and cooked. Raw garlic paste, garlic flower, pickles (spring pickles); Cooked vegetables include Chinese cabbage, Ligusticum chuanxiong and green pepper. After washing these vegetables, cook them in boiling water and cut them into shreds or sections.
Ingredients: noodles, pork stuffing, bean sprouts, green onions, Jiang Mo, garlic, peppers, sesame paste, Chinese cabbage, coriander, soy sauce, cooking wine, rice vinegar, broth, pepper noodles and lard.
Practice: 1. Pour oil into the pot, add pork stuffing and stir-fry for later use; Blanch the cabbage heart for later use.
2. Stir-fry onion, ginger and garlic with lard, stir-fry pepper, bean sprouts and meat stuffing, then add cooking wine, soy sauce, rice vinegar and broth, and stir-fry sesame sauce and pepper noodles when taking out.
3. Boil the water, put it in the noodles, cook it, take it out, put it in a bowl, then pour the brine on the noodles, and add the cooked Chinese cabbage and coriander to serve.
90g of egg noodles, 50g of pork intestines, 250g of pork belly, 25g of blood curd, 5g of mung bean sprouts15g, and 250g of white iron tofu.
Three-in-one oil, Bazin pepper, fermented bean curd, monosodium glutamate, liqueur, pepper, garlic paste, Jiang Mo, chopped green onion, broth and other appropriate amounts.
1. Cook. Wash the pig intestines to remove fishy smell, cook them until they are half cooked, remove and cut into pieces, and add spices to cook them together.
2. Pork belly is cooked and cut into small dices. After adding salt and frying oil in the pot, pour the decanter oil into the sweet wine, cook some vinegar and fry it into a crisp whistle.
3. Cut the tofu into pieces, soak it in salt water, drain the water and fry it into a bubble whistle.
4. Add crispy whistle oil, sausage oil and Zanzibao into the oil pan, stir-fry until fragrant, add Jiang Mo, garlic paste and bean curd, add water to boil, and pour out the red oil for later use.
5. Boil the egg noodles and bean sprouts in a boiling water pot for about 1 min. Put the intestines, crispy whistle and bean curd whistle into the noodle bowl, put the bloodshot slices into the pot with a colander, put them on the noodles, and scoop in the broth, red oil, monosodium glutamate and chopped green onion.
Ingredients: cooked beef, Lamian Noodles, beef soup, butter, radish slices, oil pepper, coriander and garlic sprouts. mature vinegar
1. Skim the cooked beef soup, add radish slices and butter and boil for later use.
2, coriander, garlic sprout minced, diced cooked beef, set aside.
3. Knead the flour evenly with alkali, pull it into noodles by hand (if it is difficult, you can also press it with a noodle press), and take it out after cooking.
4. Scoop the clear soup into the noodles (submerged noodles), grab coriander, minced garlic and minced beef, and serve with oil and pepper.
(the practice of splashing oil pepper: put red pepper noodles, white sesame seeds, pepper noodles and salt into a porcelain bowl and mix. Burn the clear oil for 7-8 hours, then pour it into a porcelain bowl and stir well. The amount of oil must exceed the amount of Chili noodles. Pepper is eaten according to personal taste. )
5. When using it, pour a little old vinegar to remove fishy smell and neutralize facial alkali.