Practice: In fact, it is to stew big bone soup first, and then add noodles.
Ingredients: 1 big bone (people in the supermarket will chop it up for you to eat bone marrow. ) 2 onions, 3 ginger, Chinese cabbage heart, medlar, red dates, salt and noodles.
1, first take out the wooden stick, wash it, put cold water in the casserole, and put the onion and ginger slices. Boil over medium heat and stew over low heat. At least 1 hour, I like to stew for a long time.
2. Wash the red dates. Wash medlar. Jujube should be put in 10 minutes before cooking, and medlar should be put in 5 minutes before cooking. Bone soup is ready, add salt to the bowl, and the taste of the soup should be pure. Personal opinion, for reference only.
3. Cook the noodles and cabbage separately and take them out.
4, find a super bowl, put noodles and cabbage, add a little salt, add sparerib soup. .
I don't like to put chicken essence now, but comrades who like it can put it themselves. You can also put other vegetables and ingredients.
Noodles with shredded chicken soup
Ingredients: 250g flour, 2 eggs, 250g cooked chicken breast, a little bean sprout juice, 750g clear soup, 65438 5g+ refined salt+0.5g cooking wine.
Exercise:
1. Add egg liquid and 50g clear water to the flour, cover it with a wet cloth 10 minute, roll it into rectangular thin slices with a rolling pin, fold it, and cut it into noodles with a top knife. Cut the cooked chicken breast into filaments. Wash the bean seedling leaves with water.
2. Fill the pot with water, bring it to a boil, add noodles, cook and remove them, put them in small bowls, and put shredded chicken and bean sprouts on them. Take another pot, add clear soup, bring it to a boil with high fire, skim off the floating foam, add cooking wine and refined salt, and pour it into a noodle bowl to suit the taste.
In addition:
● Ingredients: spinach 100g, flour 300g, half carrot, 2 fresh mushrooms, chicken leg 1 piece, 2 slices of ginger, onion 1 piece, and 3 cups of soup.
● Seasoning: light soy sauce 1/2 tbsp, vegetable oil 1 tbsp, wine 1/2 tbsp, a little salt, pepper and sesame oil.
● Practice: 1. Wash the drumsticks, cut them along the leg bones with the tip of a knife, smear them with wine and salt, plug them with onions and ginger, steam them, take them out to cool, then peel them and cut them into filaments. 2. Break the spinach with a pulverizer, add a little salt, drain the water with gauze for later use, cut the onion into fine powder, and shred the carrots and fresh mushrooms. 3. Add salt and vegetable oil to the flour and stir slightly, then pour in hot water and stir with chopsticks. After cooling slightly, grab it evenly with your hands, add spinach and cold water and knead it into dough. Cover with cold wet cloth after smoothing, and let stand 1 hour. Then sprinkle with dry flour, roll it into thin skin and cut it into strips. 4. Add shredded carrots and fresh mushrooms to the broth and cook until soft. Blanch the jade noodles with boiling water for 5 minutes, take them out, cook them in stock, season them with salt, soy sauce and pepper, and finally sprinkle with chopped green onion and drizzle with sesame oil.
● Features: This emerald spinach noodle soup can stimulate children's appetite. Spinach is rich in folic acid, which is very helpful for children's gastrointestinal regulation and nutrient absorption. Because the astringency of spinach is hard to be accepted by children, making it into noodles can win children's love and balance nutrition.
The practice of Chinese fried noodles
1. Raw materials:
3 bags of fried noodles with eggs; 6 Cantonese sausages, cut into pieces; Shredded carrot; Shred onion; Shred onion; soybean
2. Practice:
(1) copy the fried noodles in boiling water for no more than 1 min;
(2) Stir-fry the cut sausage, shredded carrot, shredded onion and shredded onion in an oil pan, add a little soy sauce (about 1-2 spoons), and take it out of the pan for use after 3-4 minutes;
(3) Divide the fried noodles into several portions and fry them separately. Add soy sauce in the process of frying, and take out the pan after the fried noodles turn golden brown. Then put it on a plate and pour in the fried sausage and shredded carrots.
Shanghai coarse fried noodles
Ingredients: Shanghai coarse noodles 1/2 teaspoons, half a catty of fried noodles wine.
4 Mushroom seasoning: salt 1/4 teaspoons.
Lean meat 3 sugar 1 teaspoon
Broccoli 4, 2 teaspoons, 2 raw.
Before 1 capsule, use 2 teaspoons of soy sauce.
Garlic 1 sesame oil 1 teaspoon
Method:
1. Soak mushrooms, shred, add a little oil and sugar and steam for about 10 minutes.
2. Shred lean meat and marinate with a little soy sauce and corn flour 10 minute.
3. Wash and shred broccoli. Chop garlic. Chop garlic.
4. Shanghai coarse noodles are blanched with boiling water, cooled across the river and drained.
5. burning oil and exploding incense? , garlic, pour in shredded pork, stir-fry and serve.
6. Heat the oil again, add broccoli and stir fry for a while, add noodles and stir fry slightly, then add other ingredients and stir fry evenly. Add seasoning, stir well and serve.
The method of Japanese seafood fried noodles
Its cuisine is Japanese cuisine.
Characteristic Japanese flavor, fresh and delicious.
Ingredients: fish 80g, green pepper 30g, onion 20g, onion 10g, mushroom 10g, garlic 1g, shrimp 30g, mullet 30g, a little salad oil, soy sauce, salt and pasta 120g.
manufacturing process
(l) Slice fish, green pepper, onion, onion and fish, slice mushrooms and chop garlic. Boil the noodles in hot water for 10 minute, and control the moisture. (2) Add salad oil, fish, shrimp and mullet to the wok, add green pepper, onion, onion, mushrooms and garlic, stir fry until fragrant, add noodles, add soy sauce and salt, and stir fry.
Italian fried noodles with unique flavor
Ingredients: spaghetti (cooked according to the instructions), shredded green peppers, sliced tomatoes, shredded carrots and shredded onions.
Practice: Heat oil in a pan, add fragrant leaves and tomato sauce and stir-fry slightly (if you like soy sauce), then add shredded green pepper, shredded carrot and shredded onion to stir-fry, then add chicken essence and proper amount of salt to macaroni, then take out the pan and put tomato slices on it, and you can eat.
If there is no spaghetti, it is delicious to make some Daoxiao Noodles yourself.
Shrimp Huimian Noodles
Materials: Longxu Noodles (dry) 250g, shrimp 150g, bamboo shoots 100g, half egg white, green beans 15g.
5 grams of onion, 3 grams of ginger, 750 grams of chicken soup, 3 grams of raw flour, and appropriate amounts of yellow wine, refined salt, cooked lard, pepper and monosodium glutamate.
prepare
(1) Stir the shrimp with salt and a little water for a while, gently stir for a few times, and use clear water; Medium clean, dry the water with a dry cloth, add the beaten egg white, a little refined salt and raw flour and stir until the egg powder is tightly wrapped around the shrimp. Dice the bamboo shoots.
(2)1000g of water is boiled, sprinkled in Longxu Noodles, boiled until it turns white, quickly picked up, bathed in cold water and put into a basket.
(3) Add 50g of cooked lard into the pot and heat it to 40% heat. Add shredded ginger, stir-fry for a while, then pour in the shrimps, and then spread them out with chopsticks. When it turns white, immediately absorb the gutter oil. Stir-fry the diced bamboo shoots in the remaining oil, stir-fry the green beans until the color is green, and serve.
(4) Add chicken soup to the pot, season with salt, cooked lard and monosodium glutamate, sprinkle with cooked noodles, cook with yellow wine, cover with 10 minute, add diced bamboo shoots, shrimps and green beans, pour in cooked lard, sprinkle with chopped green onion, and take out.
Special noodles are soft, fresh and delicious. Because even the pot is served on the table, it is also called pot noodles.
Mutton stewed noodles
The production of "mutton Huimian Noodles" must go through four processes: boiling mutton soup, making dough blanks, preparing ingredients and cooking noodles in preserved noodles, each process.
There are several small steps in this process. The author according to four processes (including
50 bowls of raw materials).
Ao mutton soup
Ingredients: 3000 grams of mutton, 6000 grams of sheep skeleton, 750 grams of sheep oil, 65438 grams of ginger and 250 grams of onion.
Zanthoxylum bungeanum10g star anise15g tripod 5g cinnamon 5g fennel 5g tsaoko 5g galangal 5g clove 2
G salt, cooking wine, the right amount.
Method:
1? Cut the mutton into large pieces, wash it with clear water together with the sheep skeleton, then soak it in clear water for about 1 hour and take it out;
Wash sheep oil and cut it into dices; Ginger is broken; Green onions; Mixing Fructus Zanthoxyli, Fructus Anisi Stellati, Fructus Zanthoxyli, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko and Rhizoma Alpiniae Officinalis, and dicing.
The incense is wrapped in gauze and made into a spice bag.
2? Put the sheep skeleton in a stainless steel barrel, add about 60 kilograms of clean water, boil it over high fire, skim off the floating foam, and then put it in.
Add diced lamb oil, ginger and onion, pour in cooking wine, cook for about 2 hours on medium heat, add seasoning bag (pressed with sheep skeleton), and continue.
Cook for about 1 hour until the fragrance overflows, add the mutton pieces and cook for about 5 hours until the mutton? When it's soft, it turns fine.
Salt, take the mutton out to cool, skim off the floating oil on the noodle soup (for use) to make mutton soup (at this time, there is about 45% soup left in the barrel)
Kilogram).
Note: when cooking mutton soup, chicken skeleton can also be added to the soup to increase the taste of the soup.
Make dough blank
Ingredients: high-gluten flour 10 kg refined salt 200 g salad oil.
Method:
1? Mix flour and refined salt, add about 4 kilograms of water, knead into a slightly hard dough, and cover it with wet gauze.
10 minutes. Knead the dough repeatedly, and then cover the dough with wet gauze for about 10 minute. Bare yarn
Cloth, then knead until the dough surface is smooth, then knead the dough into strips with a diameter of about 6 cm, and then make each strip weigh 125.
Grams of reagent (wet weight).
2? Knead each dough into a round strip with a length of 15cm and a diameter of about 3cm, and cover it with wet gauze for about 5 minutes.
Then use a rolling pin to roll out a rectangular dough sheet with a length of 15cm, a width of 8cm and a thickness of 1.5cm, and evenly smear less on the dough sheet.
Xu salad oil, that is, flour dough, is neatly placed in a tray, covered with plastic wrap, and can be rolled up in about 20 minutes.
Pull.
【 Note 】 A little edible alkali can be added to the dough in summer. This can not only prevent the dough from turning sour, but also increase the gluten of the dough.
Preparation of ingredients: cooked mutton1500g of bean curd skin 600g of soaked vermicelli 600g of soaked yellow flowers 60g.
Water-borne fungus 0 g coriander 600 g angelica 300 g medlar 30 g refined salt 30 g chicken essence monosodium glutamate delicious king.
, sesame oil, sheep oil, sugar garlic, fried pepper, the right amount.
Method:
1? Dice cooked mutton; Wash the bean curd skin and cut it into silk; Water-made vermicelli is cut into long sections; The water lily is torn into filaments; water law
Tear auricularia auricula into small pieces; Wash coriander and cut into sections; Soak Angelica sinensis and Lycium barbarum in clear water 10 minute; Put the sugar garlic and fried pepper into small pieces respectively.
On the plate.
2? Divide diced mutton, shredded bean skin, vermicelli, yellow flower and auricularia into 50 parts; Decocting Radix Angelicae Sinensis and Fructus Lycii in water.
After tasting, spoon them into 50 sea bowls respectively, and then add a little salt, chicken essence, monosodium glutamate, delicious king and sheep oil respectively.
Which means the ingredients are ready.
Spicy noodles boiled noodles
After the above three processes are completed, you can cook noodles in Lamian Noodles.
1? Take a piece of flour dough (dough block), hold both ends of the dough block with two palms, and then press it with both thumbs.
At the edges of the two ends of the patch, then pull the two palms left and right (the arm is basically not hard), pull the patch to a length of about 1 m, and then connect.
Shake your palms up and down and use your arms evenly. Continue to stretch the dough sheet to a length of about 3m, a width of 8cm and a thickness of 0. 1 cm.
Finally, the left hand holds both ends of the dough sheet, and the thumb, index finger and middle finger of the right hand cooperate to tear the dough sheet into about 3 pieces horizontally.
Noodles with a width of 10 cm can be cooked in a pot.
2? Light a small pot and pour in 1250g mutton soup. After boiling, put the pulled noodles in and mix the noodles with a spoon.
Disperse gently to make it evenly heated. After the soup in the pot is boiled again, add an ingredient (diced mutton, shredded bean skin, vermicelli and yellow flowers).
, fungus), cook until the noodles and ingredients are cooked, put them in a bowl with seasoning, then spoon the soup into the pot and pour a little sesame oil.
Sprinkle with coriander and serve with sugar garlic and fried pepper.
Note: The mutton Huimian Noodles should be eaten as soon as possible after serving, so as to avoid the noodles being soaked in the soup for too long.