Hong Kong snack shrimp noodles, all materials are bought from Taobao, and noodles are made of bamboo noodles. Generally, there are two kinds, one is dry, and the other is wet in vacuum packaging. Wet noodles have a short shelf life and a strong alkaline taste. Come according to your own preferences. Mix the cooked noodles with soy sauce, and buy shrimps at the store. Soy sauce is recommended to be Dongzi oyster soy sauce made in Japan. If you are interested, don't push the specific store, just search for it yourself.
Japanese-style cold Chinese, but also Taobao to buy Japanese-style Lamian Noodles, seasoning juice is generally cold Chinese special juice, or Cupid salad juice, or udon noodle sauce, just choose a big brand. Side dishes lunch shredded pork, shredded cucumber, tomatoes! Half-and-a-half noodles in the lady's canteen. His Weibo has a prescription. This is too complicated. Search it yourself to see if it is suitable. In fact, you can also make a simplified version, Laoganma, sweet noodle sauce, fermented milk, sesame sauce, stir well according to the proportion of personal taste, and just drain a little soy sauce and cooking wine.
If you are really busy, it is relatively healthy to add shredded vegetables to instant noodles. Take the chicken noodle from the previous one, cook it without putting the oil bag, find another big bowl, cut the shredded lettuce and oil bag into it, and then rush in the cooked hot soup noodles.
The inside of the material and seasoning are necessary. Other ingredients are just to increase the taste. You can also add some ham sausage and vegetables. Everything is delicious when mixed. Of course, even if there are no cucumbers, green onions, tomatoes, etc., just mix naked noodles (? ) it's also very delicious!
Preparation materials:
Noodles (optional handmade noodles, fresh noodles, packaged hot pot noodles, instant noodles, dried noodles, etc.);
Shredded cucumber, shredded onion, garlic 1 petal, tomato half optional;
Eggs 1 piece;
Sesame sauce 1 spoon, peanut butter 1/3 spoon, bean curd, chives, Laoganma, Chili powder, vinegar, etc.
Huang Feihong peanuts or other brittle nuts a little.
The practice is as follows:
Cooking noodles: boil a pot of boiling water, put the noodles into the pot, pour a bowl of cold water after the water boils, and add cold water again. Repeat this for three times to make the noodles taste more q-elastic;
Side dishes: while cooking noodles, cut some shredded onion (it can be as long as half a finger), shredded cucumber (about twice as much as shredded onion, too much will also affect the taste), and teenagers with heavy tastes can also slice a clove of garlic;
Prepare sauce: take a spoonful of sesame sauce, a third spoonful of peanut butter, half a piece of bean curd, a chopstick, leek flower and a little Laoganma, add warm water and stir until the sauce becomes semi-fluid and delicate;
When the noodles are cooked, code the shredded cucumber, shredded onion, garlic and a little Chili powder while they are hot, heat a spoonful of oil and pour it on the spices, and then pour in the prepared sauce;
Put a proper amount of oil in the pot, add an egg when it is very hot, fry a fragrant egg, spread it on the noodles, mix well and eat.
Some time ago, I made an upgraded version of this noodle, omitting the process of pouring oil, turning garlic cloves into garlic paste and directly mixing it with the sauce, adding some diced tomatoes and Huang Feihong peanuts, and frying a little minced meat with Pixian watercress to make the meat sauce, which feels richer and more delicious.