1. Yunnan Zhajiang Noodles

Ingredients: 2 spoons of Zhaotong sauce (about 30 grams), 100 grams of minced meat, 1 spoon of soy sauce (15ml), 10 grams of minced ginger, 8 grams of sugar , 3 grams of salt, 3 grams of MSG, 200 grams of noodles, a little chives

Method

1. Mix the minced meat with a little water starch and salt, and then mix it with Beat in one direction, add gluten and marinate for 15 minutes. Then put the minced ginger in the oil pan and stir-fry until fragrant, add the minced meat and quickly spread it with a spatula;

2. Wait until the minced meat changes color, take it out and set aside, then use the remaining oil to heat it over medium-low heat , stir-fry the Zhaotong sauce until the aroma comes out, until red oil appears in the pot;

3. Add the previously fried minced meat, add soy sauce to color, stir-fry until the aroma comes out, then pour water to cover the ingredients If necessary, add sugar and cook slowly over medium heat until the soup boils, then switch to high heat to reduce the soup to your preferred consistency, and finally add an appropriate amount of MSG to taste.

2. Chongqing Noodles

Ingredients

1 small handful of medium-thin noodles, 1 tablespoon of soy sauce (15ml), 2 teaspoons of pepper oil (10ml), 1 teaspoon of minced ginger (5g), 1 teaspoon of minced garlic (5g), 2 teaspoons of crushed mustard (10g), 2 teaspoons of red pepper (10g), 1 teaspoon of sesame oil (5ml), appropriate amount of chopped chives

Method

In a rice bowl, add minced ginger, minced garlic, chopped mustard, add soy sauce, pepper oil and red oil chili, mix well.

Boil water in a pot, add noodles and cook. Add cold water once or twice during this period until the noodles are no longer hard, about 3-5 minutes.

Drain the cooked noodles, drain off the excess water, put them into the mixing bowl and mix well, drizzle with sesame oil and sprinkle with chopped green onions.

3. Braised Sichuan Beef Noodles

Ingredients

300g hand-rolled noodles or dried noodles, 200g beef tendon, 5g ginger, 12 cloves garlic, 1 chopped green onion teaspoon, 2 tablespoons oil (30ml), 2 teaspoons cooking wine (10ml), 4 tablespoons chili bean paste (60g), 1 tablespoon chili red oil (15ml), 1 tablespoon soy sauce (light soy sauce for cooking) (15ml), 2 teaspoons salt (10g), 2 teaspoons of white sugar (10g), 1 teaspoon of chicken essence (5g)

Method

Wash the beef and cut into 3cm square and 5cm long strips. Boil half a pot of water over high heat, add beef strips and simmer to remove blood, remove, rinse and drain.

Peel the ginger and pat it loose with the back of a knife. Peel the garlic cloves, cut off the roots, and pat them apart with the back of a knife.

Heat a wok over high heat, add oil and beef strips and stir-fry. After simmering the pot with cooking wine, add sugar and soy sauce, then add chili bean paste and red oil and stir-fry together. Add ginger, garlic, and boiling water just enough to cover the meat. After boiling, reduce the heat to low, cover the pot and simmer for 3 hours.

Put a little salt, chicken essence and chopped green onion into 2-3 bowls. After the meat is cooked, take another medium-sized pot, add half a pot of water and bring to a boil, shake out the noodles and put them into the pot. After the water boils, scoop 1/2 bowl of noodle soup into each bowl and mix out the seasoning in the bowl. When the noodles are cooked, take them out and put them into the bowl.

Place the stewed beef on the noodles, pour in appropriate amount of gravy, and serve.

4. Wuhan hot dry noodles

Ingredients

(4 small bowls), 500g wet noodles (machine rolled thin noodles), 1 tablespoon oil (15ml), 1 bag of bagged mustard strips (about 80g), 4 tablespoons of sesame paste (60g), 4 tablespoons of chives (chopped) (about 60g), 1 tablespoon of sesame oil (15ml), 1 teaspoon of salt (5g), 2 tbsp light soy sauce (30ml), 1 tbsp brown sugar (15g), 1 tsp white pepper (5g), 1 tsp chicken essence (5g)

Method

Roll the machine into fine pieces Tear the noodles into lengths of about 25cm. Place in a basket (use cage cloth or butter paper under the noodles) and steam for 25 minutes until the noodles are cooked. During the process, occasionally open the lid and flip with chopsticks several times. To prevent the noodles from becoming doughy.

Put the steamed noodles into a larger container, add oil (1 tablespoon, 15ml) and stir evenly. This step is to prevent the noodles from drying out and becoming hard.

While steaming the noodles, you can cut the mustard strips into small pieces and set aside; stir the sesame paste and sesame oil thoroughly into sesame sauce and set aside; mix the salt, light soy sauce, brown sugar, white pepper and Mix chicken essence into sauce and set aside.

Bring the water to a boil over high heat. Place an appropriate amount of steamed noodles in a colander and cover with boiling water for 3 minutes until the noodles are fully cooked. Drain the water and put it into a bowl. Add the seasoning sauce and sesame sauce, and sprinkle with chopped mustard and chives.

Mix all ingredients evenly before serving.

5. Henan braised noodles

Materials

Main ingredients: 500 grams of noodles

Accessories: 250 grams of pork belly, 150 grams of soybeans , 150 grams of beans, 10 grams of ginger, 100 grams of celery

Seasoning: salt, chicken essence, onion, garlic, star anise, dried chili, dark soy sauce

Method

1. Use thin flat fresh noodles that are slightly moist. Do not use dried noodles, but they are not freshly rolled noodles that are very moist. It is best to use pressed noodles yourself. Three thin ones are OK

2. Cover the cage with cage cloth, put the noodles in, do not compact them, make them fluffy, put water in the pot, bring to a boil over high heat, put the noodles in and steam for 10 minutes

3. Pick out the beans, garlic sprouts, pork belly and bean sprouts and wash them. Cut the beans and garlic sprouts into 2cm sections, and cut the pork belly into thin slices. Chop the garlic and slice the green onion diagonally. Shake out the steamed noodles and spread them on the board to cool. Pour a small spoonful of cooking oil evenly on the noodles and mix well with your hands (to prevent the noodles from getting wet when mixing the noodles later, it is waterproof. Heat a little oil in the pot, add the pork belly and stir-fry until golden brown, remove and set aside. Leave an appropriate amount of oil in the pan and stir-fry the star anise and chili over low heat. Add the green onions and garlic and stir-fry for one minute. Add the bean sprouts and continue to stir-fry for another minute. Add the fried pork belly, dark soy sauce and salt. , stir-fry the chicken essence, add water to 3/4 of the dish and bring to a boil, turn off the heat (the dish is not yet cooked at this time, this is what you want)

4. Pour the noodles into the pot and use. Mix well with chopsticks (add water as I said, and mix until there is no excess water in the pot)

5. Continue to put the mixed noodles into the basket, boil the water and steam for 15 minutes. Yes (the noodles are steamed for the second time to enhance the flavor, and the vegetables are also steamed)