Materials:

Sliced noodles, pea tips (pea tips are very expensive in Beijing, if they are not available, they can be replaced by other vegetables), broken rice sprouts 1 package (see figure), 300g minced pork, chopped green onion, Jiang Mo, minced garlic, oil, soy sauce, cooking wine and salt.

Seasoning: red soy sauce, vinegar (small amount), sesame oil, pepper oil, Chili oil, lard, chicken essence, sugar (small amount), chopped green onion and garlic paste.

Method of minced meat with sprouts:

1, put a proper amount of oil in the wok, add chopped green onion, Jiang Mo and minced garlic and saute until fragrant.

2. Add minced pork and stir-fry, add light soy sauce and cooking wine.

3. Stir-fry the shredded rice sprouts and season with salt.

After cooling, it can be stored in a sealed container, which can be used to mix noodles and bibimbap.

Dandan Noodles practice:

1, mix all seasonings into base material.

2, put the right amount of water in the pot to boil, add the right amount of noodles to cook (don't cook too soft), and add the pea tip when it is cooked.

3. Put the cooked noodles and pea tips into a bowl with a bottom material, and put a proper amount of minced sprouts on the noodles.

Mix well and you can eat it. It's delicious!

Because it is a snack, Dandan Noodles is a small bowl, and Sichuanese are not fragrant if they are superstitious about noodles. It is impossible to measure this bowl of noodles by the amount of Beijing and Zhajiang Noodles:)

Q& A：

Q: How about no minced meat with sprouts?

A: it's ok, but it's not that delicious

Q: What is red soy sauce?

A: It's dark soy sauce, and it's ok without soy sauce.

Q: Is it necessary to have lard in the seasoning?

A: this is basically the secret of delicious noodles:)

The Method of Cold Noodles in Sichuan

Materials:

250g of fresh sliced noodles, mung bean sprouts 100, 2 tablespoons of salad oil, 2 tablespoons of sesame oil, 3 tablespoons of red soy sauce, vinegar 1 tablespoon, sugar 1 tablespoon, monosodium glutamate or chicken essence 1 teaspoon, and pepper oil 1 teaspoon.

Practice:

1, wash the bean sprouts and blanch them in boiling water 10 second.

2. Take it out and soak it in cold water for a while. Take it out and drain it. Mix it well with 1 tablespoon sesame oil and spread it on the bottom of the plate.

3. Boil the water and cook the noodles until they are 9% cooked (about 2 minutes).

4. Take it out and soak it in cold water for a while. Take it out and drain it. Mix it well with 2 tablespoons salad oil to make it non-adhesive.

5. Spread the evenly mixed noodles on the bean sprouts.

6. Mix sesame oil, red soy sauce, vinegar, sugar, monosodium glutamate, pepper oil, red oil and garlic paste into juice.

7. Pour the juice on the noodles and mix well when eating.

The fresh cut noodles used in traditional Sichuan cold noodles are yellow because of their heavy alkali. Red soy sauce is a dark soy sauce, which can be used with soy sauce. If you don't pursue strong color, you can use ordinary soy sauce. Traditional Sichuan cold noodles can't catch cold water after cooking. Spread it directly with oil and mix it well. While mixing, blow it with a fan to cool it down. I think it's easier and stronger to pass cold water.

Mung bean sprouts are rich in vitamin C, which can clean up the accumulation of cholesterol and fat in the blood vessel wall and prevent cardiovascular disease. Mung bean sprouts are rich in riboflavin, which is suitable for people with oral ulcers; Mung bean sprouts are also rich in cellulose, which can prevent constipation.

Mung bean sprouts are cold and suitable for summer consumption. Cooking time should not be too long to avoid the loss of vitamins.

The method of fragrant pasta

Materials:

A handful of pasta, bacon (minced meat can be used instead), onion, garlic, tomato, tomato sauce, French fragrant salt, white sugar, black pepper and cheese powder.

Practice:

1, cook noodles first

After the water in the pot is boiled, add a spoonful of salt and a spoonful of olive oil, and add a small amount of spaghetti. Don't worry about stirring with chopsticks to let the noodles scatter naturally. After the roots of the noodles soften, turn them over with chopsticks a few times.

Cover and cook for 8 minutes.

2. When the noodles are about 7-8% ripe, take them out and rinse them with cold water to cool them. You can also put them in ice water to spread them, then drain the water, pour in an appropriate amount of olive oil and mix well with chopsticks for later use.

We can use the time to cook noodles to make sauce.

3. Add a spoonful of olive oil to the pot. Chop the onion and garlic in the oil pan and saute until the onion begins to change color. Then add the chopped bacon or minced meat.

4. Stir-fry until bacon is oily, add tomatoes cut into small pieces, add appropriate amount of salt and sugar to taste and stir-fry until tomatoes are soft, add 3-4 spoonfuls of tomato sauce, add half a bowl of water and boil slowly.

After the straight soup turns red and the tomatoes are soft and rotten, add sugar and black pepper salt to taste according to your own taste.

5. You can pour the sauce directly on the cooked noodles. You can turn the fire a little bigger, pour the noodles in and mix well with chopsticks quickly, so that it is more delicious.

The sauce of spaghetti and the practice of white sauce will be said slowly later. Now there is ready-made spaghetti sauce in the supermarket, and the price is good. The price is about 20 yuan. There are many flavors to choose from when you buy it at home. If you can't eat it once, it can be used as the basic pizza sauce to flavor it. It is also very good.

When the noodles are cooked in the pot, salt and olive oil must be added in advance to facilitate the taste and prevent the noodles from sticking.

After taking out the water, it can keep the taste chewy. The purpose of refueling and stirring is that the noodles will not stick when preparing the sauce.

The amount of onion and garlic can be a little more, and if bacon is used, the amount of salt should be reduced appropriately.

The use of fresh tomatoes and sauce at the same time can make the sauce taste more complex and nutritious by using the moisture and sweetness of fresh tomatoes. This collocation can be tried when making other ketchup dishes, which is really good.

The prepared sauce can be poured directly on the noodles or mixed well in the pot according to your own preferences.

Finally, sprinkle a proper amount of French minced meat and cheese powder to make the taste more unique and fragrant.

The method of cold noodles with Sichuan flavor

Ingredients: half a catty of fresh noodles, sprouts, peanuts, shallots, soy sauce, sesame oil, vinegar, sugar and Chili oil.

Practice:

Put fresh noodles in boiling water and cook over medium heat until the noodles are 8% cooked.

After taking out the noodles, cool them with cold water, then drain the water and mix with about 2 teaspoons of sesame oil to prevent the noodles from sticking.

Add the right amount of oil to the wok and fry the peanuts until they are crisp.

After cooling, pat it lightly with a knife or rolling pin, but don't make it into powder.

Leave a spoonful of oil in the wok. When it is heated to 50%, add the minced sprouts and a little chives, stir-fry slowly over medium heat, add a spoonful of sugar and mix well.

Add 2 tablespoons of soy sauce, 1 teaspoon of vinegar and 1 teaspoon of sugar to the cooked noodles, and mix well with proper amount of chicken essence and red oil.

Add the right amount of oil pepper according to your own taste. ......

Materials:

Half a catty of fresh noodles, sprouts, peanuts, shallots, soy sauce, sesame oil, vinegar, sugar and Chili oil.

Practice:

1 Put fresh noodles in boiling water, and cook over medium heat until noodles 8 are ripe and can feel elastic when cut off by hand, and the inside is slightly hard.

After the noodles are taken out, they are cooled by cold water, then drained and mixed with about 2 teaspoons of sesame oil to prevent the noodles from sticking.

2. Add a proper amount of oil to the wok, fry the peanuts until crisp and cool, then pat them lightly with a knife or a rolling pin, but don't make them into powder.

Leave a spoonful of oil in the wok. When it is heated to 50%, add the minced sprouts and a little chives and stir-fry slowly over medium heat. Add a spoonful of sugar and mix well.

3. Add 2 tablespoons of soy sauce, 1 teaspoon of vinegar and 1 teaspoon of white sugar to the cooked noodles, and mix well with proper amount of chicken essence and red oil.

Then add a proper amount of oil pepper according to your own taste, and finally sprinkle some sprouts, peanuts, shallots and sesame seeds and mix well.

I suggest that you can try sauteed minced bean sprouts, which can be used not only as a flavor enhancer for cold noodles, but also as a side dish for dinner.

Noodles are not easy to cook until they are soft and rotten, so the taste is not good. When eating cold noodles, it is helpful to digest as much as possible.