There are many ways to cook noodles nowadays, and the taste of each noodle is very different, such as noodles with gravy and noodles with pot cover. These two types of noodles are very unique in taste, and many people like to eat these two kinds of noodles. Just wanting to cook at home will make the taste less authentic, and some egg liquid can be added to them, which can improve the taste of noodles.

materials: noodles, minced meat, yellow flowers, fungus, mushrooms, green onions, eggs, soy sauce, cooking wine, sugar, salt, chicken essence and garlic.

Practice:

1. Soak mushrooms, fungus and yellow flowers.

2. Pour oil into the pot, add meat stuffing and stir-fry until cooked, then add chopped green onion, mushrooms, fungus and yellow flowers and stir-fry for a while, then add soy sauce, cooking wine, sugar, salt and chicken essence, and then add appropriate amount of water to boil.

3. pour in the beaten egg mixture, thicken and sprinkle with chopped green onion and minced garlic.

4. Boil the water, put it in the noodles, cook it, take it out, put it in a bowl, and then pour the brine on the noodles to serve.

Pot cover noodles

Pot cover noodles are commonly known as "big pot and small pot cover", one of the three eccentrics in Zhenjiang (the noodle pot is big and the pot cover is small). When the noodles are put into the boiling water pot, cover the noodle soup with a small pot cover. Its characteristics are as follows: First, raw noodles are put in part by part, and they are not sticky and scattered after cooking, and the weight is accurate; Second, when the noodle soup is boiling, it is easy to remove floating foam and keep the noodle soup from turbidity; Third, noodles are easy to ripen, not raw or rotten.

Ingredients (1 bowls): 1 kg of noodles, 2.5 kg of soy sauce, 65 g of soft sugar, 5 g of monosodium glutamate, 5 g of shrimp seeds, 1 kg of cooked lard (or sesame oil) and 1.5 kg of green head

Preparation method:

1. Put the pot on medium fire, add 25 g of clear water, and bring the shrimp seeds to a boil.

2. put clean water into the pot and bring to a boil. add noodles according to the quantity required by customers (but each pot should not exceed 15 bowls, and each bowl of raw noodles weighs about 13g), and cover the pot. Put the empty bowl on the cooktop, pour in 25g of soy sauce, 1g of cooked lard or sesame oil, and .5g of green head and monosodium glutamate. After the noodle pot is boiled, add appropriate amount of water to make the noodles cooked thoroughly. When it is boiled, remove the cover and remove the floating foam, scoop the noodles into the bowl one by one, and pour in appropriate amount of noodle soup.

qingtou method: qingtou is a noodle sauce made of various vegetables, which can be divided into raw and cooked. Raw garlic paste, garlic flowers, and pickled vegetables (pickled vegetables in spring); Cooked vegetables include small green vegetables, Ligusticum chuanxiong and green peppers. After washing these vegetables, they are cooked with boiling water and cut into shreds or segments.