Practice: actually is the first stew big stick bone soup, and then add the noodles.

Raw materials: 1 big stick bone (buy when the supermarket will help you to chop open, so that it is convenient to eat the bone marrow pull hehehe.) Onion 2 sections, ginger 3 slices, cabbage heart, goji berries, red dates, salt, noodles

1, the first stick bone bubbling well, clean, cold water into the casserole, add onion sections, ginger slices. Medium heat boil, small fire stew. At least 1 hour, even like to stew for a long time.

2, jujube bubble on, wash clean. Chinese wolfberry clean. Jujubes out of the pot 10 minutes before putting, goji berries out of the pot 5 minutes before putting. Stick bone soup is ready, salt should be added to the bowl, soup flavor is more pure. Personal opinion, just for reference

3, the noodles and cabbage hearts were cooked, fished out.

4, find a super large bowl, noodles and cabbage into the, add a little salt, add pork chop soup on it.

Even now do not like to put chicken essence, like comrades can put their own. You can also put other green vegetables and ingredients.

Shredded chicken noodle soup

Raw materials: 250 grams of flour, 2 eggs, 250 grams of cooked chicken breast, a little bit of bean juice, 750 grams of broth, 1.5 grams of refined salt, 5 grams of cooking wine.

Practice:

1. In the flour add egg liquid, 50 grams of water and mix well, covered with a damp cloth molasses for 10 minutes, with a rolling pin rolled into a rectangular sheet 1 point thick, folded, top knife cut into noodles. Cut cooked chicken breast into thin strips. Wash the bean sprout leaves with water.

2. Fill a pot with water, bring to a boil, add the noodles, cook, and place in small bowls with shredded chicken and bean sprouts on top. Another pot, filled with broth, boiled on the fire, skimmed off the floating foam, add cooking wine, refined salt, good taste, poured into the noodle bowl can be.

Additional:

●Ingredients: 100g spinach, 300g flour, ? carrot, 2 fresh shiitake mushrooms, 1 chicken thigh, 2 slices ginger, 1 green onion, 3 cups stock.

●Seasoning: 1/2 tbsp light soy sauce, 1 tbsp vegetable oil, 1/2 tsp wine, a pinch each of salt, pepper and sesame oil.

●How to make: 1: Wash the chicken thighs, cut with the tip of a knife along the leg bone, rub with wine and salt, stuff with green onion and ginger, steam, take out and leave to cool down, then peel and cut into shreds. 2: Mash the spinach with a pulverizer, add a pinch of salt, drain with a saran wrap and set aside, finely chop green onion, and julienne the carrots and fresh shiitake mushrooms. 3: Lightly mix the salt and vegetable oil in the flour, then pour in the hot water and mix with chopsticks, and then let it cool down a little bit. After a little cool, add spinach and cool water and knead into a dough, knead to smooth when covered with a cold damp cloth and let stand for 1 hour, and then sprinkle dry noodles rolled into a thin skin and then cut into strips can be. 4, shredded carrots and fresh shiitake mushrooms into the broth to cook soft, emerald green noodles with boiling water over medium heat for 5 minutes to take out, and then put the broth into the taste of the cooking, plus salt, soy sauce, pepper to taste, and then sprinkle with scallions drizzled with sesame oil can be.

●Features: This soup noodle with the emerald color of spinach can promote children's appetite. Spinach is rich in folic acid, which is very helpful for children's gastrointestinal adjustment and nutrient absorption. Since spinach has an astringent flavor that is difficult for children to accept, making it into a noodle dish can win children's hearts while balancing nutrition.

Chinese Fried Noodles

1. Ingredients:

3 bags of fried noodles with egg; 6 pieces of Cantonese sausage, chopped into pieces; shredded carrots; green onions; shredded onions; soy sauce

2. Onion and sausage into the frying pan, can put a little soy sauce (about 1-2 spoons), 3-4 minutes after the pan is ready to set aside;

(3) fried noodles into a number of portions, respectively, stir-fried. In the process of stir-frying, add soy sauce, wait until the fried noodles become golden brown and then can be removed from the pan, and then loaded on the plate and topped with fried sausage and shredded carrots, etc. can be.

Shanghai Style Fried Noodles

Ingredients: Shanghai Style Noodles 1/2 catty Fried Noodle Wine 1/2 teaspoon

Mushrooms 4 Seasoning: Salt 1/4 teaspoon

Lean Meat 3 taels Sugar 1 teaspoon

Cabbage 4 taels Soy Sauce 2 teaspoons

Spicy Mushroom 1 head Soy Sauce 2 teaspoons

Garlic 1 head 1 tsp sesame oil

Method:

1. Soften mushrooms, cut into julienne strips and steam for about 10 minutes with a little oil and sugar.

2. Shred the lean pork and marinate with a little soy sauce and cornstarch for 10 minutes.

3. Wash and shred the cabbage. The garlic is crushed and minced.

4. Boil Shanghai noodles in boiling water, then cool and drain.

5. Boil the oil and stir fry the meat, then pour in the meat.

5. Heat the oil and sauté the garlic, pour in the shredded pork, and stir-fry.

6. Add cabbage and stir-fry for a few minutes, add noodles and stir-fry, then add other ingredients and mix well.

How to make Japanese seafood chow mein

Originally from Japanese cuisine

Features Japanese flavor, fresh aroma and taste.

Ingredients 80g of fish, 30g of green pepper, 20g of onion, 10g of green onion, 10g of mushroom, 1 garlic, 30g of shrimp, 30g of goby, a little salad oil, a little soy sauce, a little salt, 120g of dried spaghetti

Procedure

(l)Cut the fish, green pepper, onion, green onion, goby into thin strips, slice the mushrooms, and mince the garlic. minced. Boil the noodles in hot water for 10 minutes and control the water. (2) In a frying pan, add salad oil, fish, shrimp, mackerel, green pepper, onion, green onion, mushrooms, garlic and stir-fry to give off the aroma, then add the noodles and stir-fry well, pour in soy sauce, salt and stir-fry well to serve.

The unique flavor of Italian fried pasta

Raw materials: pasta (cooked according to instructions), shredded green peppers, a tomato sliced, shredded carrots, shredded onions.

Practice: pot of oil hot, put the spices, tomato salsa slightly fried (if you like color heavy put a little soy sauce), and then into the green pepper wire, carrot wire, onion wire fried, after the macaroni put chicken essence, the right amount of salt and then start the pot, will be placed on the top of the tomato slices, you can eat.

If you don't have Italian macaroni, you can get yourself some knife-shaved noodles fried is also very delicious.

Shrimp Chow Mein

Main IngredientsLong Beard Noodles (dry) 250g, shrimp 150g, bamboo shoots 100g, egg whites half, green beans 15g.

Supplementary ingredients 5 grams of green onion, 3 grams of ginger, 750 grams of chicken broth, 3 grams of cornstarch, yellow wine, refined salt, cooked lard, pepper, monosodium glutamate each appropriate amount.

Method

① shrimp with refined salt, a little water immersion for a few moments, gently mix a few times, with water; in the net, take a dry cloth to absorb the water, plus the beaten egg white, a little salt, cornstarch, and mixing, until the egg powder paste tightly wrapped shrimp. Bamboo shoots meat cut into cubes.

②1000 grams of water boiling, sprinkled into the dragon beard noodles, one side of the cooking, the other side of the pick scattered, see the pan jade white, quickly picked up, rinse with cold water to cool, dish in the basket.

3 pot with 50 grams of cooked lard burned to 40% hot, into the ginger burst for a moment, poured into the shrimp, then use chopsticks to disperse, see the white immediately sheng up drain oil. The rest of the oil into the bamboo shoots stirred through, into the green beans stir-fried until the color green, sheng up.

4 pot into the chicken broth, to the boiling salt, cooked lard, monosodium glutamate seasoning, scattered into the boiled noodles, cooking wine, cover and simmer for 10 minutes, add bamboo shoots, shrimp, green beans slightly simmering, dripping cooked lard, sprinkle some chopped green onions, and even the pot on the table.

FeaturesThe noodles are soft, fresh and flavorful. It is also known as "pot noodles" because it is served in a pot.

Mutton Chowder

"Mutton Chowder" must be made through the simmering of mutton broth, the production of noodle blanks, the preparation of seasoning ingredients, pulling the noodles to cook the noodles in four processes, and each

process has a number of small steps. I will introduce the production method of "lamb braised noodles" according to the order of the four processes (in which

the amount of raw materials are based on 50 bowls).

Boiling mutton soup

Raw materials: 3000 grams of mutton, 6000 grams of mutton skeleton, 750 grams of mutton oil, 100 grams of ginger, 250 grams of scallions

10 grams of pepper, anise 15 grams of kaempferia 5 grams of cinnamon 5 grams of aniseed 5 grams of fennel 5 grams of fruits of grass 5 grams of ginger 5 grams of cloves 2

g Salt, cooking wine, each in moderation

Methods:

1? Mutton cut into large pieces, with the sheep skeleton with water to wash, and then soaked in water for about 1 hour and then fished out;

Sheep oil washed and cut into cubes; ginger pat broken; onion pull knot; pepper, star anise, Kaempferia trinitatissima, Gui Pi, small fennel, fennel, grass nuts, ginger, cloves

Spice with gauze, made of spice packets.

2?Put the sheep skeleton in a stainless steel bucket, mixed with about 60 kg of water, boiled over high heat, skimming foam, and then put

into the mutton oil diced, ginger, scallions, pouring wine, cooked over medium heat for about 2 hours, put the spice packet (pressed with the sheep skeleton), continued

cook for about 1 hour to the flavor of the overflowing, into the mutton pieces, and change to a small fire to cook for about 5 hours, to the lamb! ? soft, seasoned

salt, the mutton fish out to cool, another will be the floating oil on the surface of the soup skimming (to stay), that is, into the mutton soup (at this time the bucket of soup about 45

kg left).

[Note] When simmering mutton soup can also be added to the soup chicken skeleton, to increase the fresh flavor of the soup.

Making the dough

Raw materials: 10 kilograms of high-gluten flour, 200 grams of refined salt, salad oil, appropriate amount

Method:

1? Knead the dough again and again, and then cover the dough with a wet gauze for about 10 minutes. Remove the gauze and knead the dough until the surface is smooth, then roll the dough into long strips about 6 cm in diameter and shape into 125

grams (wet weight) each.

2. Roll each dough into a 15-cm-long, 3-cm-diameter round strip, cover with wet gauze and molasses for about 5 minutes,

and then use a rolling pin to roll into a 15-cm-long, 8-cm-wide, 1.5-cm-thick rectangular sheet, and evenly spread a little

a little bit of salad oil on the sheet, that is, the braised noodle billet, and then place it neatly into the tray and cover it tightly with plastic wrap, and then stretch it for about 20 minutes. After 20 minutes, it can be stretched

pulled.

[Note] In summer, you can add a little cooking soda to the dough. This will prevent the dough from becoming sour and increase the strength of the dough.

Preparation of ingredients Ingredients: cooked lamb 1500 grams of tofu skin 600 grams of hydrated vermicelli 600 grams of hydrated yellow flowers 60

0 grams of hydrated fungus 600 grams of cilantro 300 grams of Angelica sinensis, Chinese wolfberries 30 grams of refined salt, chicken essence, monosodium glutamate, fresh flavor king

, sesame oil, goat's oil, sugar, garlic and deep-fried chili peppers, each in moderation

Preparation method:

1 Cooked lamb cut into cubes; tofu skin washed and cut into julienne strips; hydrated vermicelli cut into long knots; hydrated yellow flowers torn into thin julienne strips; hydrated

fungus torn into small pieces; cilantro washed and cut into knots; angelica, goji berries soaked in water for 10 minutes; sugar and garlic, fried chili peppers in small

dishes, respectively.

2.will be diced lamb, bean skin, fans, yellow flowers, fungus into 50 parts; will be angelica, wolfberry into the pot with water to simmer

out of flavor, respectively, scooped into the 50 large sea bowl, and then respectively to the bowl put a little salt, chicken essence, monosodium glutamate, fresh taste of the king and mutton oil,

that is, ready to seasoning ingredients.

Pulling and Cooking Noodles

When the above three processes are completed, the noodles can be pulled and cooked.

1?Take a piece of braised noodle billet (noodle sheet), hold the two ends of the sheet with both palms upward, and then press the two thumbs on the edges of the two ends of the sheet

Then stretch the two palms left and right (the arms basically do not exert force), stretch the sheet to about 1 meter long, and then

With the palms of the two palms up and down, and the arms uniformly exert force, stretch the sheet into about 3 meters long, 8 centimeters wide, and 0.1 centimeters thick, and the sheet is about 1 meter long, 8 centimeters wide and 0.1 centimeters thick. The noodles are about 3 meters long, 8 centimeters wide, and 0.1 centimeters thick

. Finally, you can hold the ends of the noodles with your left hand, and then use your right thumb, forefinger, and middle finger to tear the noodles horizontally into 3

centimeter-wide strips, and then you can cook them in the pot.

2. small pot on the fire, inject 1250 grams of mutton broth, boiling that is, into the pulled noodles, and with a hand spoon the noodles

gently scattered, so that it is evenly heated, to be the pot of broth and then open, down into one of the ingredients (diced mutton, shredded bean skins, vermicelli, yellow flowers

, fungus), cook until the noodles, the ingredients are cooked, up to the pot into the bowl of seasoning, and then ladle the soup into the pot. Into the pot of soup, pour a little sesame oil

, sprinkle parsley, with sugar and garlic, fried chili plate on the table, that is done.

Note: Lamb braised noodles should be eaten as soon as possible after serving, so that the noodles do not soak in the soup too long and not strong.

Plum Cabbage and Pork Wontons

Ingredients: 1/2 package Shaoxing dried plum cabbages, 225 grams of pork filling, 300 grams of thin large wonton skin, 1 cilantro, 1 green onion

Accessories:

(1) 1/2 tablespoon of wine, 1/2 teaspoon of salt, a pinch of pepper, 1 tablespoon of sesame oil

(2) 1 bowl of broth, a pinch of salt

Directions:

1 Soak the dried plums in water until softened, fish them out and wash them with water, then drain and chop them.

2 Pork stuffing and then chopped fine, mixed into the seasoning (1) and chopped dried plums, mixed together to make a filling.

3 Wrap each wonton skin with a small amount of filling, pinch it together to form a hat-shaped wonton, and then put it into boiling water to cook until it floats.

4 seasoning (2) mix well and put in a bowl, then into the cooked wontons, and finally sprinkled with cleaned, chopped cilantro and chopped green onion.

Dried scallop ravioli

Ingredients: 2 dried scallop ravioli, 150g pork filling, 150g thin wonton wrappers, 10 bean sprouts

Accessories:

(1) 1/2 tbsp wine, 1/2 tsp salt, a pinch of pepper

(2) 1 bowl of broth, a pinch of salt

Methods:

1 Dried scallop ravioli. Wash, add water to cover the first steamed, and then torn into julienne, cut fine standby.

2 Pork stuffing chopped fine, mixed into the seasoning (1) and dried scallop silk together into a filling.

3 Wrap each wonton skin with a small amount of filling, pinch together to form a hat-shaped wonton, and then cook in boiling water until it floats.

4 Boil the bean sprouts in the stock, season with salt and serve in a bowl, then add the cooked wontons to finish.

Three fresh wontons

Raw materials: 80 grams of fish, 80 grams of shrimp, 80 grams of pork filling, 240 grams of thin large wonton skins, 1 cilantro, 1 green onion

Accessories:

(1) 1 quart of wine (13)? teaspoon, a little pepper, 1/2 teaspoon sesame oil, 1/2 egg white, 1/2 teaspoon cornstarch

(2) 1 bowl of broth, a little salt

Methods:

1 Fish minced; shrimp cleaned mud intestines, finely chopped and spare.

2 Minced fish, shrimp puree and pork stuffing and then chopped fine, and then add seasoning (1) to make a filling.

3 Wrap each wonton skin with a small amount of filling, pinch together to form an official-style wonton, and then put it into boiling water to cook until it floats.

4 seasoning (2) mix well and put in a bowl, then into the cooked wontons, and finally sprinkled with cleaned, chopped cilantro, chopped green onion is ready.

Chicken Tenderloin Mushroom Wontons

Ingredients: 4 chicken tenderloins, 150g mushrooms, 150g thin wonton wrappers, 2 greens, 1 parsley

Supplements:

(1) 1/2 egg whites, 1 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon sesame oil

(2) 1 bowl of broth, a pinch of salt

Method:

Practice:< /p>

1 Chicken Tenderloin Mushroom Wontons, 1 bowl of chicken broth, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons sesame oil. /p>

1 Chicken tenderloin chopped finely with a knife, add seasoning (1) and mix well; mushrooms blanch in salted water, fished out and rinsed with water to cool, chopped, add to the minced chicken and mix well.

2 each wonton skin wrapped into a small amount of filling, pinch together into the official hat-style wontons, put into boiling water to cook until floating.

3 rape split, blanch and rinse, add seasoning (2) boiled into a bowl, then add the boiled wontons, and sprinkle washed, chopped parsley into the end.

Cabbage and fresh meat wontons

Ingredients: 3 slices of cabbage, 150 grams of pork filling, 150 grams of thick wonton skin, 1 cilantro, 1 green onion

Accessories:

(1) 1/2 teaspoon of salt, 1/2 tablespoon of sesame oil, 1/2 teaspoon of cornstarch

(2) 1 bowl of broth, a pinch of salt, a pinch of sesame oil

Practice.

1 cabbage washed, first blanch and then rinse, chopped, and then squeeze out the water.

2 Pork stuffing and then chopped fine, together with the seasoning (1) together with the chopped cabbage into the filling.

3 Wrap each wonton skin with a small amount of filling, pinch into long pillow-shaped wontons, and then put into boiling water to cook until floating.

4 Seasoning (2) in a bowl, into the cooked wontons, and sprinkle washed, chopped parsley and green onion that is ready.

Chinese Mandarin Fish Wontons

Ingredients: 1 piece of Mandarin fish (about 400g), 1 stalk of celery, 1 green onion, 150g of thick wonton wrappers

Accessories:

(1) 1 tbsp wine, 1/2 egg white, 1 tsp salt, 1 tsp pepper, 1/2 tsp cornstarch

(2) 1 bowl of broth, 1 tsp salt, 1 tsp pepper

Measurements

Seasonings (2) 1 bowl of broth, 1 tsp salt, 2 tsp pepper

Measured in a bowl of soup, 1 bowl of soup stock, 2 tsp salt, 2 tsp pepper. >

Methods

1 Wash Mandarin fish meat, remove skin and bones, take out the fish meat and chop it, then add seasoning (1) and mix well to make the filling.

2 Each wonton skin wrapped into a small amount of filling, folded into a rectangular pillow-shaped wontons, into the boiling water to cook until floating.

3 seasoning (2) mix well and put in a bowl, then into the boiled wontons, then add cleaned, chopped celery and chopped green onion to be ready.

Fresh Meat and Egg Yolk Wontons

Ingredients: 240g of pork, 3 salted eggs, 150g of thick wonton wrappers, 1 sprig of cilantro

Accessories:

(1) 1/2 tbsp of wine, 1/2 tsp of salt, 1 tbsp of green onion and ginger water

(2) 1 bowl of broth, a pinch of salt, and a pinch of pepper

Method:

Preparation:

Minute the pork and egg yolk, then add the chopped celery and chopped scallions. p>1 Mince the pork stuffing finely, add seasoning (1) and mix well to form the stuffing; remove the egg white from the salted egg, cut the yolk into cubes, then mix into the stuffing.

2 Wrap each wonton skin with a little filling, fold into pillowy wontons, and cook in boiling water until they float.

3 Seasoning (2) in a bowl, served in the cooked wontons, and add washed, chopped cilantro to be ready.

Chives and fresh meat wontons

Raw materials: 150g pork filling, 75g leeks, 150g thick wonton skins, 1 cilantro

Accessories:

(1) 1/2 teaspoon salt, 1/2 tbsp sesame oil

(2) 1 bowl of broth, a pinch of salt

Methods:

1 leeks cleaned, chopped; Pork filling and then chopped fine, add leeks and seasoning (1) seasoning into a filling.

2 Each wonton skin wrapped into a small amount of filling, pinch the long pillow-shaped wontons, put into boiling water and cook until floating.

3 Seasoning (2) put in a bowl, served into the cooked wontons, and add cleaned, chopped cilantro that is ready.

Large wonton skins, put the meat filling in the center, draw a circle on the periphery of the skin of the filling with your index finger dipped in water, and then fold the bottom edge of the skin upward so that the two semicircles overlap, and then sweep the two index fingers along the water stains pressed on the top to make it stick, and then the bottom two corners of the skin folded underneath the meat filling to stick (a corner of the corner can be dipped in a little bit of water, and the other corner of the corner of the pressure pinched on the top) so that the wontons will stand up.

Large wonton skins, usually in the shape of an equilateral trapezoid, with the short side facing you.

For small wonton skins, grab the skin with your left hand, take a chopstick or a wide ice cream stick with your right hand and dip it into some of the meat mixture, scrape it into the center of the skin, and pinch it tightly.

To be delicious, you need to add a shrimp in each large wonton (with live river shrimp, out of their own shrimp, with a little bit of salt and pepper a little bit of marinade, out of the shrimp the rest of the shrimp head, shrimp shells can be boiled in water and then fished out, and that water is used to make the soup for the wontons, add salt, pepper, no sand nori, monosodium glutamate (MSG), a good squeeze of diced vegetables, oil, minced small onions).