Eating and cooking noodles has a history of thousands of years in China. Noodles are simple and easy to cook, so they can be used as a meal or a snack. The cooking of noodles varies from north to south, each with its own specialties, including oil noodles, cold noodles, hot and sour noodles, marinated noodles, stewed noodles, knife-shaved noodles, hot noodles, Lanzhou ramen, dan dan noodles, etc., and the practice of more than you can think of, a month does not bring the same. People who often eat noodles are much stronger and more robust. [14]

Brined Noodles

Brined Noodles

Materials: noodles, meat, yellow flowers, fungus, mushrooms, scallions, eggs, soy sauce, cooking wine, sugar, salt, chicken essence, garlic.

Methods:

1, mushroom, fungus, yellow flowers soaked.

2, pour oil into the pot, put the meat mixture and stir-fry, then add chopped green onion, shiitake mushrooms, fungus, yellow flowers and stir-fry for a few moments, then add soy sauce, cooking wine, sugar, salt, chicken essence, and then add the right amount of water to boil.

3. Drizzle in beaten egg, thicken and sprinkle with chopped green onion and garlic.

4, after the water boils, put in the noodles to cook, fish out, put into a bowl, and then pour the marinade on the noodles can be eaten.

Pot-covered noodles

Pot-covered noodles are commonly known as one of the Three Monsters of Zhenjiang, "big pot, small pot cover" (big pot of noodles, small pot cover). When the noodles are put into a pot of boiling water, a small pot lid is used to cover the noodle soup. It is characterized by the following features: firstly, the raw noodles are put into the pot one by one, and when they are cooked, they do not stick together, are not scattered, and the portion is accurate; secondly, when the noodle soup comes to a rolling boil, it is easy to remove the floating froth, and keep the noodle soup not cloudy; and thirdly, it is easy for the noodles to be cooked through, and they do not get raw or rotten.

Raw material recipe (100 bowls): 10 kg of noodles, 2.5 kg of soy sauce, 65 grams of sugar, 50 grams of monosodium glutamate, 5 grams of shrimp seeds, 1 kg of green head cooked lard (or sesame oil) 1.5 kg.

Methods:

1. Put the pot on medium heat, add 250 grams of water, shrimp roe in the pot to boil, 3 minutes later, into the sugar, dissolved after pouring into the soy sauce, boil off the fire, let it cool down into a container for use.

2. Bring water to a boil in a pot, add noodles according to the number of customers (but no more than 15 bowls per pot, each bowl of raw noodles weighs about 130 grams), and cover with a small pot lid. Place the empty bowls on the counter and pour in 25g of soy sauce, 10g of cooked lard or sesame oil, plus 0.5g of green tea and monosodium glutamate (MSG), bowl by bowl. Noodle pot boiling, add the right amount of water, so that the noodles are cooked through, big boil when the cover is removed, remove the floating foam, the noodles by portion into the bowl, pouring the right amount of noodle soup that is completed.

3. Green head method: green head is made of various vegetables in the noodle brine, divided into raw and cooked two kinds. Raw garlic, garlic flowers, bleached vegetables (spring pickled vegetables); cooked small bok choy, chuanxiong, green peppers, will be selected and washed, blanched in boiling water, cut into julienne strips or segments to become.

Koan Hutian Hanging Noodles? [15]

Product characteristics: clear soup, soft noodles, not sticky and not messy, green head tender, economical.

Dan Dan Noodles

Ingredients: noodles, pork stuffing, bean sprouts, scallions, minced ginger, minced garlic, chili peppers, sesame sauce, cabbage hearts, cilantro, dark soy sauce, soy sauce, cooking wine, rice vinegar, broth, peppercorns, lard.

Practice: 1. Pour oil into the pot, add the pork filling and stir-fry for use; blanch the cabbage for use.

2. Use lard to stir fry onion, ginger and garlic, add chili pepper, bean sprouts and pork filling, then add cooking wine, soy sauce, soy sauce, rice vinegar and stock, and stir fry sesame sauce and pepper when it comes out of the pot.

3. Boil the water and put the noodles to cook, fish out, put into a bowl, and then pour the marinade on the noodles, put the blanched cabbage, cilantro can be eaten.

Intestinal Wanton Noodles

Materials: 90 grams of egg noodles, 50 grams of pork sausage, 250 grams of pork, 25 grams of blood Wanton, 15 grams of mung bean sprouts, 250 grams of white iron tofu.

Sanhe oil, pattypan chili, curd, monosodium glutamate, sweet wine, pepper, garlic, ginger, green onion, broth and other appropriate amount.

Practice: 1. Cook. Wash the pig intestine to remove the odor, cook until half-cooked and cut into pieces with spices to cook.

2. Pork boiled and cut into small dices, into the pot with salt and fry the oil, decant the oil into the sweet wine, cooking some vinegar, fried into a crisp whistle.

3. tofu cut into small dices with salt water soak a little fish out of the filter, fried in oil into bubble whistle fish out.

4. In a frying pan and then add crispy whistle oil, intestinal oil, patty cake chili peppers, stir-fry aroma, add ginger, garlic, tofu milk and water to boil, decant the red oil for use.

5. Egg noodles and bean sprouts into a pot of boiling water for about 1 minute, fished into the noodle bowl with intestines, crunchy whistle, tofu bubble whistle, with a leaky spoon into the blood of Want piece in the pot blanch a little bit, put on the noodles, scooped into the broth, red oil, monosodium glutamate, scallions can be.

Lanzhou beef noodles

Colorful noodles? [16]

Ingredients: cooked beef, ramen noodles, beef broth, butter, sliced white radish, oil splashed chili, cilantro, garlic cloves.

Spices: aged vinegar

Methods:

1. Skim off the froth from the boiled beef broth, add sliced white radish and butter and bring to a boil, set aside.

2, cilantro, garlic cloves minced, cooked beef diced, to be used.

3, knead the flour with alkali, pull it into noodles by hand (with some difficulty, you can also use a noodle press to press it well), cook it and then fish it out.

4, Chinese noodles ladled into the broth (submerged noodles), grab cilantro, minced garlic cloves, diced beef, topped with oil splash chili can be eaten.

(oil splash chili method: on the good red pepper noodles, white sesame, pepper, salt mixed in a ceramic bowl. The oil will burn 7-8 mature pour into the bowl and stir, the amount of oil must be more than the amount of chili noodles. (The amount of chili pepper consumption according to personal taste.)

5, when using a little drizzle of vinegar to deodorize, neutralize the noodles alkali.