Raw materials:

250g of beans, noodles 150g, pork belly 50g, oil and cooking wine 15ml, 30ml of soy sauce, 5ml of pickled peppers and shallots.

Exercise:

1. Marinate pork belly slices with cooking wine 10 minutes; Wash the beans, break them into equal parts, put them in a plate, heat them in a microwave oven for 4 minutes, take them out and stir them with chopsticks, then continue heating for 4 minutes.

2. Pour the right amount of oil into the pot, add pickled pepper, chopped green onion and pork belly and stir-fry until the meat slices change color. Add microwave-treated beans, soy sauce and soy sauce, and stir well.

3. Add hot water and stir-fry until the seasoning and ingredients are blended, and pour out the soup in the pot, leaving only a small amount of soup in the pot.

4. Put the fresh noodles on the beans, cover the pot, simmer for about 15 minutes, cook the noodles with hot air, and finally stir-fry, and mix the noodles and beans evenly.

Second, braised noodles with shredded chicken

Raw materials:

Chicken breast 1, beans 250g, fresh noodles 400g, garlic 1, carrots 1, 2 onions, dried peppers, star anise 1, salt 1 teaspoon, soy sauce 1 spoon, and seasoning.

Exercise:

1. Chicken breast slices, starch curing 10 minutes; Cut onion into sections; Shred dried ginger and pepper; Crushed star anise; Cut the beans into sections; Shredded carrot; Mashing and chopping garlic; Stir-fried chicken in oil.

2. Stir-fry shredded chicken in a pot. Stir-fry onion, ginger and dried pepper with low fire, and add beans, carrots, star anise and spiced powder to stir evenly.

3. Add soy sauce, sugar and cooking wine, stir well, add shredded chicken, pour in water flush with the ingredients, and boil with salt.

4. Add noodles, be careful not to turn over, let the beans be at the bottom to prevent sticking to the pot. Turn off the heat and stew for 5 minutes. Turn the noodles without soup to the bottom with chopsticks, continue to stew for 5 minutes, add minced garlic to collect juice, and put sesame oil and chicken essence out of the pot to improve the taste.

Third, colorful braised noodles

Raw materials:

Noodles 1 bowl, potatoes 1, carrots 1, fungus, mushrooms 3, peas, corn kernels, onions 1, beef sauce, oyster sauce, sugar and salt.

Exercise:

1. Dice onion, carrot, potato and mushroom, and cut auricularia into filaments; Cook the noodles until they are half cooked, and take them out.

2. Put the right amount of oil in the pot. When the oil is hot, add diced chives and stir-fry until fragrant. Add diced potatoes and carrots, add two spoonfuls of spicy beef sauce and stir fry.

3. Pour the remaining ingredients into the pot, stir well, let the ingredients and beef sauce be fully mixed, add a little water, salt, oil consumption and sugar, and cook for a while.

4. Add the cooked noodles and stew until the soup is almost collected.

Fourth, garlic and sweet potato braised noodles

Raw materials:

Wet noodles 200g, sweet potato 150g, green pepper, garlic cloves, oil 1 teaspoon, salt and bean paste 2 teaspoons, steamed fish sauce.

Exercise:

1. Wash green pepper and sweet potato and cut into small pieces; Garlic is bad.

2. The oil in the pot is hot and the garlic cloves are sauté ed; Add green pepper and sweet potato, stir well, add Pixian bean paste and stir well.

3. Pour a proper amount of cold water and cook for 5 minutes, spread the wet noodles evenly on the sweet potato, and stew the noodles with the steam of boiled sweet potato.

There is less soup in the pot. Turn the noodles over, pour in the steamed fish sauce and stir well.

Five, bean sprouts braised noodles

Raw materials:

Noodles, bean sprouts, fungus, onion, onion, ginger, pepper, star anise, thirteen spices, soy sauce and salt.

Exercise:

1. Soak Auricularia auricula in warm water, then remove the roots, wash and cut into small pieces; Sliced ham; Slice onion, onion and ginger respectively.

2. Pour the oil into the wok, and the amount of oil is. 1.5 to 2 times that of ordinary cooking. Add pepper and star anise to stir-fry until fragrant, add onion and ginger to stir-fry until fragrant, and add fungus and soybean sprouts to stir-fry for half a minute.

3. Add onion and ham slices, stir fry, add two spoonfuls of semi-fragrant and one spoonful of soy sauce, stir fry evenly, and add water until all the dishes are submerged.

4. Spread the shaken noodles on the dish with water, cover the pot, simmer for about 5 minutes, add some salt to taste, and stir well.

Six, pot braised noodles

Raw materials:

300g of fresh egg noodles, 200g of shredded beans, shredded pork belly100g, shredded onion15g, shredded ginger10g, 25g of minced garlic, 20g of Shaoxing wine10g, 20g of fresh soy sauce, 2g of refined salt and 2g of monosodium glutamate.

Exercise:

1. Stir-fry pork belly with base oil and pork belly with shredded onion and ginger until fragrant.

2. Pour in shredded beans, stir well and cook with Shaoxing wine. Pour the slightly fried shredded beans into the pot and smooth them, spread fresh noodles on the shredded beans and inject hot water along the pot.

3. Boil the pot on the induction cooker and simmer for 10 minute.

4. Put a little minced garlic, salt and pepper, monosodium glutamate, sesame oil, fresh soy sauce, balsamic vinegar and appropriate amount of water into a bowl and mix well to make a bowl of juice.

5. When the noodles are cooked, open the lid and pour in the sauce. Stir well until the soup is collected and sprinkle with the remaining minced garlic. Turn off the heating.

Seven, pork belly and green vegetables braised noodles

Raw materials:

Noodles, pork belly, vegetables, oil, salt, sugar, cooking wine, ginger, garlic, onion, sweet noodle sauce, chicken essence,

Exercise:

1. Wash and slice pork belly; Wash the vegetables and cut them into sections.

2. Boil water in the pot, add some salt, cook the bottom strip until it is 8 minutes cooked, remove it and stir with oil.

3. Heat oil in the pot, put down shredded ginger, stir-fry pork belly, add sugar, cooking wine and sweet noodle sauce and stir-fry until the meat changes color.

4. Add a proper amount of water and simmer for about 15 minutes. Add noodles and simmer for 3 minutes (until the juice is thick). Add vegetables, add salt, minced garlic and chopped green onion, and stir-fry over medium fire until the vegetables are cooked. Serve.