The weather is hot in summer, and sometimes I just crave a bowl of cold noodles with water and two spoons of fragrant braised noodles. It is delicious.

Beijing people call various noodles ingredients "Bo". This kind of Bo noodles means braised noodles.

Among them, boiled noodles with diced eggplant is my favorite. When I was a child, my mother would sometimes make diced eggplant and sometimes shredded eggplant and pork. But at that time, my mother always liked to use dark soy sauce as seasoning. Although the taste was good, you know, if you put 2 tablespoons of dark soy sauce, the marinade would always be dark and the taste would always be off. Salty.

Nowadays, Chinese people have long passed the era of iodine deficiency, but instead generally consume excessive amounts of salt. Hua'er also took the trouble to correct her mother's cooking habit. Even if she is making brine, it should not be too salty. Dark soy sauce can be replaced with oyster sauce, and appropriate addition of chili pepper and minced garlic will make it more appetizing and fresh.

Therefore, this diced eggplant dish is in line with the general taste of my friends. In order to make it taste better, we don't add vinegar, but add tomatoes, which makes it less greasy and more mellow.

Pork noodles with eggplant and diced meat

Need to prepare:

2 long eggplants

200 grams of minced meat

2 tsp chopped chili

An appropriate amount of minced onion, ginger and garlic

Edible oil, light soy sauce, oyster sauce, salt, sugar

Appropriate amount of noodles

Method:

1. Prepare the required ingredients, wash and cut the eggplant into small cubes, mince 4 cloves of garlic, and a little minced green onion and ginger. Set aside for sauteing. Cut the tomatoes into small pieces. The effect of removing greasiness is particularly good.

2. Heat the oil in a pan, put a little cooking oil in it, add the minced meat and stir-fry over high heat until it changes color, take it out. 3. Then put a little oil in the pot and sauté the minced onion and ginger until fragrant. Of course, fresh and spicy millet peppers are the best, but if there are people in the family who can't tolerate spicy food, they have to settle for the next best thing and add 2 tsp of chopped chili peppers.

4. Then add the diced meat, 2 tablespoons of light soy sauce and 1 tablespoon of oyster sauce, stir-fry evenly. Then pour in the minced meat and stir-fry evenly. Since chopped chili also has a salty taste, you don’t need to add salt. It is necessary to add 1 tablespoon of sugar. 5. Pour in boiling water that has not covered the diced tomatoes, and then pour in the chopped tomatoes. After the fire boils, turn to medium heat. After about 15-20 minutes, the fragrance has already wafted out. 6. At 20 minutes, add minced garlic. Minced garlic is usually added when it is about to come out of the pot, so that the garlic flavor is strong. Don't add it at the beginning, otherwise the garlic flavor will not be tasted. 7. This state is enough. Don’t let the sauce become too dry. This is boiled noodles, and the noodles need to have soup to make the noodles delicious. The prepared marinated diced eggplant looks tempting. Because of the addition of chopped chili pepper and minced garlic, it tastes appetizing and enjoyable. 8. In this season, the noodles need to be soaked in water after being cooked, so that they can be eaten cool and comfortable. We used the scallions we chopped at the beginning. Pour the marinated meat on the dough, grab a handful of minced green onions, mix it, and enjoy it.

How to make the most delicious noodles? It depends on what kind of noodle soup you like to eat. After all, everyone has different taste habits. We can’t say what kind of food is the most delicious, we can only say it’s delicious. For the definition of a certain food, we cannot easily give labels, including: the most authentic and the most delicious. I can only say it is delicious, or delicious. But as for how to make delicious noodle stew, I can still give you several detailed recipes for noodle stew. Hope this helps.

Agaric fungus, pork and egg marinade

Ingredients used: 20 grams of water-coated fungus, 50 grams of shredded pork, one egg, 1 gram of five-spice powder, 5 grams of refined salt, 1 gram of MSG, 10 grams of soy sauce grams, 10 grams of chopped green onion, 5 grams of minced ginger, and 5 grams of minced garlic.

Cooking method

① Add cooking oil to the wok. After the oil is hot, add pork shreds and stir-fry until the pork shreds change color. Add five-spice powder, chopped green onion, and minced ginger. Saute the minced garlic until fragrant, then add the fungus and stir-fry evenly, then add soy sauce to adjust the color, stir-fry for about half a minute, then add the remaining noodle soup from cooking the noodles.

② After the noodle soup in the pot comes to a boil, cook over high heat for five minutes. Add refined salt and MSG to adjust the flavor. Crack the eggs and put them in a bowl. Use chopsticks to stir them up and dissolve the egg liquid. Pour evenly into the stewed soup. When you see egg droplets floating, turn off the heat and complete the preparation.

The fungus, pork and egg stew has been made. During the production process, we used "noodle soup". In fact, the noodle soup is the remaining noodle soup when we cook the noodles. Because there is flour precipitation in it, It is very viscous, and we can use it to make noodle marinade. This way we can save the final thickening process and use noodle soup to make the marinade, which saves trouble and tastes good.

Pork and Beans Braised

Ingredients used: 50 grams of pork, 200 grams of beans, 10 grams of chopped green onion, 5 grams of ginger, 10 grams of light soy sauce, 5 grams of refined salt, 1 gram of MSG, five spices 1g of powder.

Cooking method

① Remove the tendons from the beans, wash them with water and cut them into pieces, cut the pork into minced meat, mince the ginger, and mince the green onions and set aside.

② Add a little cooking oil to the pot, heat the oil until it is 30% hot, add the shredded pork and stir-fry, after the shredded meat changes color, add minced onion, minced ginger, and five-spice powder and stir-fry until fragrant, then add the chopped Bean slices, then add light soy sauce, stir-fry evenly, cover the pot and simmer for five minutes. Pour in the remaining noodle soup, bring to a boil over high heat, and simmer for ten minutes. Pork and beans are marinated. It's ready.

Because the beans are not easy to mature, we need to stew them for a longer time so that the beans can be completely mature and taste softer.

Tomato and egg marinade

Ingredients used: 2 eggs, 1 tomato, 3 grams of refined salt, 10 grams of chopped green onion

Cooking method

① Wash the tomatoes and cut them into small pieces. Crack the eggs and mix well in a bowl. Chop the green onions into small pieces and set aside.

② Add a little cooking oil to the pot. When the oil is 30% hot, add the eggs and stir-fry them into chunks. Then add the tomatoes and chopped green onions and continue to stir-fry. When the tomatoes become soft, add a little water. , bring to a boil and simmer for five minutes until the soup in the pot thickens. Add refined salt to taste, then turn off the heat and complete the preparation.

When making tomato and egg stew, there is no need to add noodle soup, because tomatoes themselves will make the soup thicker, so the step of adding noodle soup is omitted. Just add a small amount of water. That's it.

This is the end of my sharing on how to make delicious noodle stew. If your friends have better suggestions for making noodle stew, I hope you can share them.

Ye Zi also loves to eat noodles. The simplest stewed noodles should be egg and tomato noodles. There is really nothing to say about this fried egg and tomatoes, everyone can make it.

Let’s talk about some of the most delicious braised noodles.

1. Mushroom and Beef Sauce Noodles

Ingredients

300 grams of beef shank, a dozen dried mushrooms, 100 grams of Pixian bean paste, homemade chop 50 grams of chili sauce, 50 grams of yellow sauce, 20 grams of tempeh, 50 grams of rice wine juice, one piece of ginger, and five cloves of garlic

Production steps

Prepare the raw materials.

Cut the beef into very small cubes, soak the mushrooms, clean and cut them into pieces, cut the ginger and garlic into pieces, chop the homemade chili sauce, Pixian bean paste and tempeh into fine pieces.

Add an appropriate amount of oil to the pot, pour in the minced beef, and stir-fry slowly until the minced beef is dry. (Add a little more oil)

Add minced mushrooms, ginger and garlic, and continue to stir-fry.

Add finely chopped chili sauce, Pixian bean paste, and tempeh, add rice wine juice, and simmer over low heat. Stir over low heat and simmer for about half an hour. The aroma will be very strong. When it gets thick, turn off the heat.

You can make more at one time. In addition to serving noodles, it can also be used as a sauce for rice. After it cools down, it can be sealed and refrigerated.

2. Noodles with pickled mustard and shredded pork

Add two spoons of chicken broth and an appropriate amount of light soy sauce, and continue to stir-fry until thickened

3. Noodles with sauerkraut noodles Method:

1. Cut bell peppers, onions and potatoes into small dices.

2. Cut the ginger and garlic into mince, cut the pickled pepper into small sections, and chop the green onion head and leaves separately.

3. Cut the beef into small cubes.

4. Heat the pot, add appropriate amount of oil and heat until it is 60% hot, add bean paste and stir-fry until red oil appears.

5. Add diced beef and stir-fry slowly until fragrant. Add minced ginger, garlic, pickled pepper segments, and green onions, and stir-fry until fragrant.

6. Add diced onions, diced bell peppers, and diced potatoes and stir-fry.

7. Add appropriate amount of light soy sauce, balsamic vinegar, and a little boiling water, slowly stir-fry the sesame seeds until cooked and fragrant.

Paired with noodles, it’s delicious

I think tomato marinade is the most convenient and quickest marinade, appetizing and simple~ The following recipe has nearly 30,000 collections on Douguo Food. It is very popular, I share it with the questioner, I hope it will be helpful to you~

Materials:

Two tomatoes (320 grams)

200ml hot water, three eggs pieces

Three spoons of tomato paste

30g soaked fungus

50g onion

Two small spoons of salt

Two tablespoons of starch

Two green onions

Steps:

1. Preparation

2. Wash the tomatoes and make a cross with a knife. Row to the bottom

3. Boil water in a pot, add tomatoes after the water boils, wait for about 20 seconds, turn off the heat and remove the skins

4. Cut tomatoes into cubes, onions into cubes, and green onions. Chop the green onion and tear the fungus into small pieces

5. Beat the eggs, add oil to the pan and fry the eggs. Use chopsticks to break up the eggs. Take them out as soon as they are ripe and set aside.

6. Add oil to the pan. , stir-fry onions until fragrant and turn yellow

7. Add tomatoes and stir-fry

8. Stir-fry red soup, add three spoons of tomato paste and stir-fry evenly

9. Pour in 200 ml of boiling water and bring to a boil

10. Add the fungus and eggs

11. Add two spoons of starch to a small amount of cold water to make a thick starch water

12. Add starch water and mix well.

Add water starch little by little according to your preferred consistency.

13. Add two teaspoons of salt to taste. Adjust the saltiness here according to your own taste. You need a little more salt, because this is brine and you need to mix the noodles!

14. Just sprinkle with chopped green onion before serving, and the stew is ready!

Let me introduce: Egg stew

Ingredients: green pepper, eggs, meat, bean paste, cucumber, onion, ginger, garlic, soy sauce, salt

Method: 1. Cut the prepared green pepper, meat and cucumber into shreds.

2. Stir the eggs and stir-fry them. Add oil and heat, then add shredded pork and stir-fry until tender. Add soy sauce until fragrant. Add chopped green onion, ginger, garlic, then add green pepper and bean paste and stir-fry for a few times. Add water and cook over high heat. open.

3. Finally, pour in the scrambled eggs, add salt and serve.

Next, you can cook the noodles. Add the cooked noodles to the braised noodles and you can eat it. It is very simple and saves time. Not bad, have you learned it? If not, first Collect it and watch it while doing it at noon.

Noodles and braised noodles are like coffee and companion. They are a complementary combination. When eating braised noodles, how to make delicious and simple braised noodles? I will introduce a few below.

The first is shredded pork and diced potatoes. Peel the potatoes and cut them into small dices. Fry them in an oil pan for a few minutes. Once they change color, take them out and set them aside. Then stir-fry them with the remaining oil until fragrant. Shredded pork and green onion and ginger cubes (fry for a while, just take them out to smell the green onion and ginger), then add a little soy sauce, add the soup, add the diced potatoes, simmer until thick, add chicken essence to the stew, and serve out the noodles. Just fine.

Hello everyone, I am Jiaojiao. I am very happy to share with you my quality noodles and how to make delicious and simple braised noodles.

Now I will share the braised noodles and noodle side dishes that I often make when making my own noodles. I hope it can enrich my friends’ dining tables.

The first method: soybean paste (if you like spicy food, Laoganma sauce is also acceptable) + chopped eggs + tea eggs or braised eggs

The simplest way to mix noodles, just Buy ready-made soybean paste or Laoganma paste, fry a chopped egg with a little oil, and mix it with a finished braised egg. If you have time, cook a tea egg yourself.

Vegetable juice noodles:

Leek and egg marinade:

Preparation method: cut the leeks into small pieces, heat the oil in the pot, add the green onions and ginger to the pot, and add the leeks to the pot. , stir-fry a small spoonful of soybean paste, add a little salt, turn to low heat, beat two or three eggs into egg liquid, pour evenly on the leeks, stir gently, and remove from the pan. Perfect with noodles, fragrant.

Mushroom diced pork marinated in fried sauce:

Use mushrooms and chicken, or diced pork belly, or tenderloin, and mix it with soybean paste and fried marinade. The strong aroma of meat is wrapped with the aroma of mushrooms, and it can be eaten with noodles to satisfy your craving.

Delicious noodles for breakfast:

Commonly used ingredients for noodle marinade: tomatoes, eggs, green peppers, mushrooms, diced meat

Tomato and egg marinade:

p>

Everyone is familiar with it. Not only does it look good in color, it is also an excellent match for eating noodles. It is deeply loved by the elderly and children. The preparation method is also very simple. It is just based on tomatoes and scrambled eggs, and adds a little dark soy sauce. , or a spoonful of soybean paste, which immediately makes the flavor of tomato and egg marinade thicker.

Speaking of eating noodles, here in Beijing it is called braised noodles, and we have to mention shredded cucumber, which is called cucumber code in Beijing. Shredded cucumber and fried sauce, when paired together, cucumber relieves greasiness. The fried sauce adds flavor.

I also particularly like to eat Northeastern miso and egg sauce. Mix eggs, green peppers and miso, steam it in a pot, or stir-fry it with a little oil to make marinated noodles. It tastes amazing.

Not only pork can be used for fried noodles, but we can also use beef or chicken. These are all based on your own taste. Northerners generally like to eat stronger-flavored marinades. Generally, the soul of milk lies in the sauce. , my family usually uses soybean paste.

Seeing how you can make a simple and delicious marinade at home and pair it with a bowl of hand-made noodles, you really can’t change the braised pork.

Let me introduce to you a delicious and historical braised food: Three Crispy Noodles.

This method is very famous in history. It is recorded in "Shan Jia Qing Gong" written by Lin Hong in the Song Dynasty. This book is mainly vegetarian, and they are all farm dishes. The method is as follows: blanch young bamboo shoots, mountain mushrooms, and wolfberry heads in salt water, then mix with fragrant cooked oil, pepper, salt, soy sauce, and a few drops of balsamic vinegar, and pour it on the noodles as a topping. Add some chili pepper and you have a bowl of "Three Crispy Noodles" that is worthy of the name. It is an excellent noodle dish.

The several ingredients here are the freshest and most tender when eaten in early spring. The products that had just sprouted and grown at that time, such as young bamboo shoots, mountain mushrooms, and wolfberry heads, were all instant choices. They were all very delicious. Use them as toppings for noodles. You can feel its fragrance and tenderness, and it will taste delicious when you eat them in your mouth. There is a crispy sound, so it is called "Three Crispy Noodles".

This secret recipe was provided by Zhao Mifu, a descendant of the Song Dynasty royal family. He lives a prosperous life and supports his parents, fulfilling his filial piety. He also wrote a poem for this purpose, "The bamboo shoots are sprouting and the wolfberry leaves are fibrous, and the pine trees are burned to cook for the bride. Meat is never despicable in the world, it is the sweet taste of the mountains and forests." He will never forget this "Three Crispy Noodles".

Most people think that noodles in the north are more delicious than those in the south, but they are actually wrong. Historically, noodles in the South had more varieties, richer toppings, and more comfort to eat.

For example, Li Dou of the Qing Dynasty recorded in "Yangzhou Huafang Ji" that there are many noodle restaurants in Yangzhou City, and the eating methods are also particular. The book says: Most of the restaurants in the city are attached to noodle shops, and the noodles are divided into Dalian, Zhongwan and Zhonger. In winter, if you use full soup, it is called Dalian; in summer, if you use half soup, it is called crossing the bridge. The noodles have toppings, with long fish, chicken and pig as the three delicacies; the meat topping is called "daimian", the fish topping is called "bense", and the chicken topping is called "strong chicken".

Nowadays, there are more varieties of topping noodles. In Suzhou’s Zhuhongxing, Liuyilou and other noodle restaurants, the vegetarian toppings include mushrooms, winter bamboo shoots, cabbage sum, fungus, day needles, gluten, roasted bran, dried tofu, ginkgo, etc. Meat toppings include fried meat, braised meat, shredded pork, fried fish, braised duck, kidney, shrimp, fried eel, eel paste, three delicacies, etc. Such as wait. When you go to a noodle shop and order a bowl of vegetarian noodles with the professional title of "wide soup, no green soup, heavy pouring and light noodles, cross the bridge, neither hard nor rotten", people will definitely treat you as a seasoned diner.

In this early summer weather, you cut the cucumber into shreds, get two tomatoes, scramble a few eggs, and then add a bowl of noodles, use these as marinades and pour them on top, and it will be delicious. So comfortable.

How about it, go back and try it today!

Noodles with scallion oil

/ Ingredients/

Thin noodles for one person

100g shallots

Dark soy sauce 50ml

60ml light soy sauce

80ml cooking oil

30g sugar

/Method/

1. Green onion Wash, cut off the white part of the scallions and cut the green leaves into long sections; mix the light soy sauce and the dark soy sauce.

2. Heat the pot, pour in the oil, and fry the green onions over low heat until browned.

3. Pour in light soy sauce, dark soy sauce, and sugar, cook until foaming, then turn off the heat.

4. Heat the water in the pot, lower it, take it out and put it into a bowl after it is cooked. Spoon two tablespoons of scallion oil juice into the noodles and stir evenly.

5. After the remaining scallion oil cools down, pour it into a clean bottle and seal it, keep it in the refrigerator and use it when needed.

/ Tips /

If you want noodles mixed with scallion oil to taste delicious, the noodles must not be sticky or rotten. Take the noodles out after boiling the water for two times, and do not cook them for a long time.

Fried noodles with shredded pork

/ Ingredients/

300g noodles

200g green vegetables (clean vegetables)

Meat 100g silk

20g Jingxuan soy sauce

7g dark soy sauce

Salt 2g+2g+2g

Vegetable oil 2g

/Method/

1. Heat hot water in a pot, add 2g of salt, add noodles, after the water boils, add 2 times cold water and cook until some Hard core.

2. Take out the noodles, wash away the heat under the faucet, until the noodles are smooth and smooth, then drain the water.

3. Prepare the side dishes, add 3g of salt to the shredded pork, and stir in 3g of vegetable oil.

4. Pour the scallion oil into the hot pan, add the shredded pork and stir-fry until the color of the shredded meat turns white, then remove from the pan.

5. Take another pot, pour in the scallion oil, stir-fry the green vegetables, and add the just-fried shredded pork.

6. Add the drained noodles, pour in the selected soy sauce, and stir-fry.

7. Add dark soy sauce, stir-fry, pour in a little water, stir-fry, and add 2g of salt.

8. Take it out of the pot, put it in a basin, and serve it.

/ Tips /

After the noodles are cooled in cold water, if they still clump together after being left for a period of time, you can rinse them under the faucet to make them smooth again.

Yangchun Noodles

/ Ingredients/

100 grams of lard

Half onion

Stock 1000 grams

One green garlic sprout

Half a spoon of salt

Appropriate amount of noodles

1 spoon of light soy sauce

/ Method/

1. Put 100 grams of lard into the pot and add half of the shredded onion.

2. Fry slowly over low heat for 3-5 minutes. Remove the onion flesh and filter the impurities from the oil again.

3. This is a bowl of scallion oil. Just store the scallion oil in a bowl with a lid.

4. Put the broth into the pot and bring to a boil. If you feel that the stock is not enough, you can add an appropriate amount of water to the stock.

5. The thicker hand-rolled noodles are not suitable for making Yangchun noodles, so I used thin round noodles to make Yangchun noodles.

6. Add a spoonful of scallion oil to the noodles. Add half a spoonful of salt, because there is already salt in the soup stock, so just add some salt as appropriate when cooking the noodles. Add a spoonful of light soy sauce.

7. Add green garlic sprouts or chopped green onion according to personal preference.

From the Internet

I am Haiyan’s Kitchen, a food blogger, focusing on life and food!

I like to eat noodles, and I often make noodles myself. Among most southerners who love rice, my preference for pasta is related to my grandmother. My grandmother not only cooks well, but also cooks it well. Good pasta, steamed buns, steamed buns, steamed cakes, pies, noodles, etc. When I was a kid, I went to my grandma’s house to spend the summer vacation. Grandma often cooked it in different ways for me to eat, so my little stomach was raised by my grandma to like pasta very much in my childhood~

We southerners like to make noodles with clear noodles, which are also called Yangchun noodles. Simply put, it means smooth noodles. After the noodles are cooked, take them out and add some chopped green onion, meat oil or soy sauce. It doesn’t matter. There are too many flowers, but this kind of noodles has no taste in the eyes of northerners~ So after seeing the colorful pasta of northerners, I gradually figured out how to make noodles that are rich yet simple, which is really a happy thing Things~

To eat noodles, you must have braised noodles, which is also called braised noodles. Many people think that making braised noodles is troublesome, but they also hope that the noodles will be delicious. Can this requirement be met? How to make delicious and simple braised pork, here is the answer! What I’m sharing today is a tomato, leek, and egg stew that I often make. It’s so delicious and the ingredients are so simple that you can learn it with your eyes closed~

Here’s how to do it:

Ingredients preparation:

Three eggs, 300 grams of ramen noodles, three tomatoes, a few leeks

Method:

Chop the leeks finely and slice the tomatoes

Crack the eggs into shells

Beat the egg liquid thoroughly and add chopped leeks

Heat the oil in the pot

Mix the egg liquid directly Slide it into the pot

Shape into pieces and spread into flakes

Heat oil in the pot, add tomatoes and stir-fry

Pour in after the water comes out Fried egg flakes

Stir evenly, sprinkle with a little salt and serve

Put water in the pot, add a little salt and a few drops of oil

Burn After boiling, add the noodles and blanch until cooked

After the noodles are cooked, add tomatoes and eggs and enjoy!

After reading this, do you think it is very simple? Yes, this stew is indeed very simple, but it is very delicious. The fragrance of leeks, the garlic of tomatoes, and the freshness of eggs are all tempting in this bowl. In the noodles, there is a rich selection of ingredients for braised food in daily life, and the methods are diverse and free. You can use various creativity to make your own braised food according to your own preferences. You are also welcome to communicate with us~