Accessories: marinade: 1/2 teaspoon each of ginger, soy sauce, oil, salt, sugar, 1 teaspoon cornstarch, white wine. Seasoning: 1 teaspoon each garlic and ground black bean paste, 1/2 teaspoon salt, 2 teaspoons dark soy sauce.
Method: 1: Shred chicken, mix with marinade, stir-fry in a wok with oil, soak mushrooms, shred, add oil, soy sauce, cornstarch and sugar.
2. Eggs beaten well into an egg wash, fried egg skin and shredded, silver sprouts washed and drained.
3. Heat two tablespoons of oil, stir fry garlic and black bean paste (part of the seasoning), add mushrooms, reduce heat and stir fry for a few moments, then change to medium heat and stir fry udon noodles and silver sprouts, stir fry the silver sprouts until they reach seven mature, then add shredded chicken and chives and stir fry for a few moments.
4. Finally, add shredded egg, season with salt and dark soy sauce and stir-fry well.
Note: When preparing the silver sprouts, soak them in water to keep them fresh, then drain them when cooking. When stir-frying the sprouts, it is not advisable to add salt to the sprouts before they are cooked, otherwise they will become soft and tasteless
Ingredients: udon noodles (2 packs, 400g), Japanese cucumber (2), sweet peas (2 taels), carrots (1/3), garlic (3 cloves)
Seasoning: oil (5 tablespoons), soy sauce (3 tablespoons), salt, water (3 tablespoons), water (3 tablespoons), water (3 tablespoons), water (3 tablespoons). 3 tablespoons), salt (1/5 tablespoon), sesame oil (1 tablespoon), sugar (1/6 tablespoon)
1. Peel and wash carrots, cut into cubes; wash cucumber and cut into slices; tear off the old tendons of the sweet peas, wash and cut into cubes; garlic, flatten and remove the cloves, and chop into paste.
2. Heat 5 tablespoons of oil in a pan, stir fry the garlic, pour in the carrots and sweet peas and stir fry for 1 minute.
3. Add the cucumber slices to the pan, add 1 tablespoon sesame oil, and stir-fry the carrots and sweet beans for 30 seconds.
4. Add udon noodles, sprinkle with 5 tablespoons water, and stir-fry for 1 minute or until noodles are mixed in.
5. Add 3 tablespoons soy sauce, 1/5 tablespoon salt, and 1/6 tablespoon sugar to the pan, and stir-fry a few times to taste.
Curry udon
(-カレーうどん )
The curry, which originated in India, has been commercialized by the Japanese in the form of instant noodles, which are made with a complex array of ingredients, and cooking has been simplified, so that a single piece of curry can make the food quite tasty for both the beginner and the inexperienced cook. Even when you lose your appetite, the tantalizing aroma of curry will make you eat a big bowl of rice. Curry udon noodles can be found in some Japanese restaurants, and it's a totally new way of eating. The Japanese curry cubes together with the smooth Japanese udon noodles surprisingly go well together.
Materials: (4 servings)
Boiled udon noodles 4 pieces Onion (small) 1 Japanese curry 100G Water 4 cups Pork cutlet (bought ready-made, you can replace it with shredded pork ah, chicken and so on) Cooked green peas moderate
Seasoning:
Soy sauce 2 small spoons (according to their own tastes, oh) kombucha tea 1 tablespoon (Japan) (Japanese seasoning, is refined from the processing of kombucha, no can not put, still very tasty.) water soluble katsuuri powder water and katsuuri powder 1 tbsp each oil 1 tbsp
Practice: 1, onion cut into 2-3MM width, curry pieces chopped, easy to dissolve.
2. pan into the oil, hot, pour in the onion stir fry, if it is shredded meat, etc., put in stir fry.
3. When the onions are soft and the meat is browned, add the water and wait for the water to boil while skimming off the white foam with a mesh spoon.
4. Add the ground curry, reduce the heat and stir with a spoon.
5. When the curry is dissolved, add the kombucha, soy sauce, and water-soluble chestnut flour, and stir until it comes to a boil.
6. Cook the udon noodles, drain, put them in a bowl, pour over the curry sauce made in 5, garnish with green peas, and add green onions if you like.
Tips and tricks:
Don't neglect to skim off the white foam in step 3, because if it's raw meat, the white foam is blood foam, which is not good for your health, and it doesn't taste good either.
Beef Udon Noodles
Udon, soba, and green tea noodles are the three most representative noodles in Japan. In Japan, udon noodles are a must-have at home and an indispensable protagonist of Japanese restaurants. The most classic Japanese udon noodle practice, can not be separated from the beef and soup, the practice is common, there are many places where we have déjà vu, the flavor of the difference in the udon noodles. So, when you go to Japan, you must try a bowl of beef udon noodles from Kanagawa Prefecture. It doesn't matter if you don't go, you can go to the grocery store and buy udon noodles made in Kanagawa and make them just as delicious at home.
Ingredients:
200 grams of udon noodles, 50 grams of sliced beef, 2 pieces of cabbage, 1 mushroom. Seasoning: 20g of Japanese soy sauce, 20ml of Japanese soy sauce, 1g of squid ink, 5ml of sake, 10ml of mirin, 20ml of stock.
How to make it:
1. Put the stock, Japanese soy sauce, Japanese soy sauce, squid ink, sake and mirin in a pot, cook it for about 5 minutes on a low flame, then put in the udon noodles, and then put it into a bowl after 3 minutes.
Japanese Beef Udon Noodles
2. Blanch the greens and shiitake mushrooms and arrange them in the noodles.
3. Drizzle a little soy sauce on the fat beef slices, fry them over high heat for about 10 seconds, and serve in a bowl.
Features:
The noodles are smooth and soft, and the soy sauce soup is rich.
Tips and advice:
Mirin is the Japanese equivalent of monosodium glutamate (MSG), which is available in supermarkets, but you don't need to go out of your way to get it; if you can't get it, you can use monosodium glutamate (MSG) or chicken broth instead. Japanese soy sauce is salty, do not put more. When cooking miso soup, be careful to use low heat, otherwise it is easy to paste the bottom. Keep slices of fatty beef in the refrigerator and fry them in oil before they thaw, otherwise they will fall apart. Udon is a thick noodle made from wheat flour that can be used for both soup and stir-fry, and because it doesn't go limp when boiled, it has an excellent texture and can be used as hot pot shabu-shabu noodles.
Fried Udon Noodles with Black Pepper Beef Tenderloin Ingredients: Tender beef, udon noodles, green vegetables, scallions.
Seasoning: black pepper sauce, cooking oil, soy sauce, chicken essence.
Practice:
1. boil a pot of water, put the bok choy blanched, fish out and spare;
2. raw water pot under the udon noodles, boiling that is, drain and spare;
3. beef shredded, with a little salt, yellow wine, cornstarch, water pinch,
Leave it for 15 minutes;
4. a little oil in a pan and heat, under the shredded beef Stir-fry until raw;
5. Add the right amount of black pepper sauce stir-fry for a few moments, and set aside;
6. original pot add the right amount of oil, the next shallots burst incense;
7. under the udon noodle stir-fry, add the Meiji fresh soy sauce stir-fry until evenly colored;
8. add a little chicken essence, salt to taste, stir-fry;
9. add the stir-fried shredded meat and greens stir-fry, and then Plate can be.