Fried noodles:
Chinese cabbage, shredded pork, shredded mushrooms.
Below, a little harder.
Take out, rinse with cold water and drain.
Stir-fry shredded pork with high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles, stir-fry evenly, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula with one hand, and shake the noodles with chopsticks with the other hand, and try to mix the noodles and seasonings well so that the Chinese cabbage will not turn yellow.
Remarks: 1 Add some vinegar when eating fried noodles.
2. Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.
First, put shrimp (good quality) in water for a short time, then add oil and noodles. When it's almost cooked, add Chinese cabbage, cook it, add salt, pepper and a little monosodium glutamate.
Cold (mixed) surface
Boil water, more water,
Stainless steel shallow pot, add sesame oil, set aside.
Mix the tobacco, pepper, monosodium glutamate, minced chives,
cold noodles with sauce
cold noodles with sauce
Then the water boiled and became harder.
Put it in a pot with sesame oil, mix well, and blow 1-2 minutes before air conditioning, stirring while blowing, so as to cool it evenly.
Then, put it in a bowl and stir it. If it is alkaline water, add a little good vinegar.
Remember the order, or the taste will be different.
If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now).
Curry beef noodles
Curry should be fried, the oil temperature should not be too high, it will paste.
Boil beef pieces in water (rotten), slice and plate; Add salt, oil curry, chopped green onion, pepper and a little monosodium glutamate to the beef soup, add refined flour and noodles (slightly harder), and add beef slices. This is curry beef powder. Without powder, it is curry beef soup.
chow mein
chow mein
The easiest way to stew beef (flour and noodles):
Good beef, cut into pieces, put oil in the pot and heat it, add a little cooking wine, stir fry, add a little soy sauce to color, add salt-free soy sauce, stir fry, add water, submerge the meat, boil it, and then cook it in a casserole or iron pot with low heat (keep the water boiling) 1-2 hours.
Boil water, more water,
Put some soy sauce, sesame oil, pepper, monosodium glutamate and minced chives in a bowl, and add boiling water.
Then water boils the powder and noodles until they are a little harder.
Put it in a bowl and add the braised beef. Do it.
Stone mill dried noodles
Stone mill vermicelli with red onion sauce
Recommended recipe-three benefits and one bowl of noodles
Stone mill vermicelli with red onion sauce
Stone mill vermicelli with red onion sauce
Material: Sanyi stone grinding surface 300g
Seasoning: red onion sauce 10g with a little coriander and lettuce.
Exercise:
(1) Boil the water, put it into a stone mill to dry noodles, and fan out evenly;
(2) Stir once after 3 minutes, and then put it into the dish;
③ Add proper amount of vegetables and red onion sauce to the cooked noodles;
4 a bowl of delicious noodles can be eaten;
manufacture order
1. Add more water when cooking vermicelli, because vermicelli still has a "swelling" process, and some water should be absorbed;
2. Pay attention to the slow fire, and let the heat enter with the moisture from the outside to the inside, layer by layer, so that the dried noodles can be cooked thoroughly, and the noodle soup is clear and delicious. production flow
Raw materials and accessories
(1) The wet gluten content of flour used to make noodles should not be less than 26%. It is best to use flour special for noodles and store it in a flour warehouse for a period of time. The main physical and chemical indexes in the current industry standard of noodle powder in China are as follows: refined grade and ordinary grade.
Wet gluten (%)≥2826
Silt curve stability time (minutes) ≥4.03.0.
Landing value (seconds) ≥200
Ash (%) ≤ 0.55 0.70
(2) Water In China, there is no uniform regulation on the quality of noodle making. Generally, drinking water with hardness less than 10 degree should be used.
(3) Surface improvers Surface improvers mainly include salt, thickener (such as sodium carboxymethyl cellulose, guar gum, konjac flour and modified starch), oxidant (such as azoformamide and vitamin C), emulsifier (such as monoglyceride, sucrose ester and sodium stearoyl lactate) and gluten, which can be added when necessary. In order to produce fresh wet cut noodles, edible alkali can be added.