First, the simplest noodles.
Boil water, more water,
Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives in the bowl.
Then the water boils down, a little harder,
Put it in a bowl and mix it. If it is alkaline water, then add a little good vinegar.
Remember the sequence, or the taste will be different.
If you add a little good diced mustard tuber (cut it yourself, the finished diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, now eat it).
Second, tomato and egg soup noodles:
Scramble eggs first, add water, put tomato slices, add salt, add water to open noodles until cooked, and add pepper monosodium glutamate.
Third, fried noodles:
Chinese cabbage, shredded pork, shredded mushroom.
Below, a little harder.
Remove, rinse with cold water, and drain.
Stir-fry shredded pork in high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry for a few times, add noodles for a few times, mix well, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula in one hand, shake the noodles loosely with a pair of chopsticks in the other, and mix the noodles and seasoning as well as possible, so that the Chinese cabbage cannot be yellow.
Remarks: 1 Add some good vinegar when eating fried noodles.
2 Sliced tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well.
Fourth, first put the shrimp (to buy good quality) in the water for a short time, then give the oil, put the noodles, when it is almost cooked, add the Chinese cabbage, cook it, add salt, pepper and a little monosodium glutamate.
The simplest cold (mixed) noodles.
Boil water, more water,
Shallow stainless steel pot, add sesame oil, and set aside.
Put Haitian brand soy sauce, pepper, monosodium glutamate and chives in the bowl.
Then the water boils down, a little harder,
Put it in a pot with sesame oil, mix well, put it in front of the air conditioner and blow it for 1-2 minutes, stirring while blowing, so as to cool it evenly.
Then, put it in a bowl and mix it. If it is alkaline water, then add a little good vinegar.
Remember the sequence, or the taste will be different.
If you add a little good diced mustard tuber (cut it yourself, the finished diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, now eat it).
Noodles with noodles with diced tomatoes and eggs.
The practice of tomato and egg marinade is very simple: cut the washed tomatoes into pieces after pedicling, and break the eggs and mix them evenly for later use. Heat the oil pan (put a little more oil), fry the eggs first, take them out after forming, leave the remaining oil in the pan, stir-fry the chopped green onion, put the tomatoes in and stir-fry for a while, add the eggs to mix, add water and cook for a little while, and when the red soup boils and bubbles, add salt and monosodium glutamate to the pan. (Is this how tomatoes scramble eggs? Brilliant! But it is the key to add a little more water and a little more salt to make noodles. )
There seems to be nothing to say about cooking noodles. Noodles or handmade noodles can be cooked. Just remember to put a little salt in the cooking process, take it out and soak it in cold water, and stir it with the prepared tomato and egg marinade, and you're done.
The simplest way to stew noodles
You heat the oil first, add pepper and aniseed to cook it, and then skim the pepper and aniseed;
Stir-fry a small amount of meat (you can use sliced meat if you like it, and you can leave it if you like vegetarian food), onion, ginger, garlic, a small amount of salt and soy sauce, then put the washed lentils and cut potatoes (the pieces are not too thick), then add a proper amount of salt and soy sauce and stir-fry for a while;
Add one or two tomatoes and stir fry;
Then add water (the amount of water is very important), put the noodles on it after the water boils, cover the lid, and simmer for about 15 minutes (don't paste the pot regularly, if the water is not enough, you can add some);
Turn off the fire after the water is basically gone, and then turn the noodles and vegetables evenly.
Simple, right
Classic noodle recipe book [classic]
How to make noodles: The following are all based on one serving.
Ingredients: two eggs and two green peppers (if you don't like spicy food, you can halve it).
Please wash your hands first, which is more hygienic. Wash your hands before and after meals! Of course, the wok has to be cleaned, too. Break the egg, pour it into the bowl, stir the egg yolk evenly with chopsticks, and gently put a little oil into the pot. After a while, you will find that the oil is not hot, because you didn't turn on the lighter of the cooker! Gently turn on the lighter, and when the oil smokes, gently pour the evenly stirred eggs into the pot from top to bottom with the center of the pot as the center. When the eggs begin to swell under the action of oil, stop watching TV quickly, pick up a spatula (frying spoon) and turn the fried eggs over, preferably on one side of the cauldron, and quickly pour the shredded green peppers into the pot, fry them for about 10 second, and then stir them with the eggs, mix them well, stir them slightly for a while and add a little salt. Remember never to burn the eggs black! ! ! Seeing that the eggs have turned dark yellow, the shredded green peppers are almost cooked, and they are out of the pot! Don't wash the wok, just pour in clear water, which is generally one-third of that of the wok, because the noodles will absorb water when cooked, so as to prevent the noodles from gathering together because of insufficient water, which is ugly and unpalatable! ! When the fire is raging and the water is boiling, you should put salt first, melt it, dip chopsticks in a little water and try the degree of saltiness. Generally, it should be a little salty at this time, because you haven't put noodles yet. After the noodles are put in, carefully separate them with chopsticks to prevent them from sticking together in water! ! At this time, you should pour the scrambled eggs in. When the water boils, mix the noodles and vegetables evenly with chopsticks, and then cook them. If you like Chinese cabbage, put them in before you turn off the fire and put noodles in the soup. Just a moment, turn off the engine! Needless to say, the following. It's just the simplest way.
Doudou Braised Noodles Practice (Daquan)
Yesterday, on another forum, I posted a post soliciting the practice of lentil braised noodles, which attracted a lot of followers. Now release and next: as for liking that kind of practice, it depends on your hobbies.
1, players catch up with each other
2. Make the noodles shorter first, and steam them in a steamer for 8 times, depending on the noodles. If the soft noodles are 8 times ripe, steam the hard noodles for a while. The key is to be careful not to stick together.
3. Cut the beans into shreds while steaming the noodles, or break them into 2-3cm long segments; Shred the meat and mix it with soy sauce; If you like vegetables, prepare more beans.
4, hot oil, garlic, stir-fry the meat and change color; Stir-fry the beans and turn green; At this time, the noodles are almost steamed. Take them out and put them on the beans, put a little, put some soy sauce and cover the pot.
5, stir fry from time to time, be careful not to simmer the pot, put salt in the beans when cooked, and order chicken essence before cooking.
Because the noodles are almost cooked before frying, just make sure the beans are cooked.
2, two ingredients:
Ingredients: 1 catty of beans, washed and cut into sections.
Meat 3 Liang, can be increased or decreased according to personal preference, cut into pieces, with a small amount of salt and soy sauce. . . Marinate for a few minutes.
A kilo of fine noodles. If the noodles are too long, cut them a few times.
Seasonings: oil, soy sauce, salt, chicken essence.
Practice:
1. Add oil (the amount of oil is almost the same as that of ordinary fried meat with beans). After the oil is hot, put the salted meat into a wok. After the meat becomes discolored, put the prepared beans into it, add appropriate soy sauce, salt and chicken essence, stir-fry the beans and meat until it is five or six times ripe, and pour in some water. (Personally, I think soy sauce can be put more appropriately, so that the final braised noodles will have a good color.)
2. Find a steamer and put it on the wok (if there is no steamer, you can put two chopsticks in the wok crosswise), spread the fine noodles evenly in the steamer, cover the lid, steam for 8 minutes on medium heat, put the noodles in the steamer into the wok, and fully stir, and Shanxi braised noodles will be ready. (Because noodles are basically dry steamed, you will feel that the noodles are dry before mixing, like they are not steamed, don't worry, they are cooked.)
Remarks: 1. The typical way to eat in Shanxi is: pour the minced garlic with aged vinegar, stir well, put it in the braised noodles and mix well before eating.
2. You can add tomatoes to beans according to your personal preference, and it tastes good.
3. If the braised noodles are left, put a small amount of oil in the wok when you eat them next time. After the oil is hot, pour the remaining braised noodles and stir fry. It tastes very good, which is different from the braised noodles made for the first time.
4. if you cook braised noodles for the first time: a. When steaming, pay attention to the amount of water in the wok, don't boil it dry, the beans are burnt and it tastes terrible; B. After the noodles are steamed, don't turn off the fire. Carefully stagger the steaming drawers to see how much water is in the wok. Normally, there is still a lot of soup in the wok. If it is dry, it is not too late to add some water. Because it's too dry, the braised noodles taste a little choked, and they don't taste good.
The practice of Wenzhou noodles-mixing noodles
First of all, use flat noodles and fresh ones. Don't use those flat noodles that have been dried and spent the night. Boil the water, add the flat noodles and mung bean sprouts. At this time, you should grasp the cooking temperature of the noodles. Basically, you can fish the noodles after boiling. The flat noodles that have been cooked for a long time will rise and are not delicious at all. When eating noodles, you must use a plate instead of a bowl. The soup will be mixed unevenly [at the bottom of the bowl]. The ingredients are salt, monosodium glutamate, lard, mustard tuber and vinegar [be sure to use vinegar soaked in minced garlic], a little soy sauce and chopped green onion [on the noodles]. You can also use lard to collapse an egg on it with warm fire.
Lazy Regan Noodles
Prepare raw materials: minced meat, peanut butter, hot sauce and bean paste, and prepare seasonings: garlic, white vinegar and chopped peanuts. The next production process is: first, boil the water in the pot, cook the noodles and drain the water. Then add oil to the wok. When the oil is hot, add the minced meat, peanut butter, hot sauce and bean paste and stir-fry until cooked. Finally, put the noodles into a plate, pour in the fried meat, and sprinkle a little garlic, white vinegar and peanuts according to your personal taste.
Mushroom and squid noodles:
First, prepare raw materials: squid, Chinese cabbage, mushrooms and noodles, and at the same time prepare seasonings: chicken soup, soy sauce, wet starch, salt and hot sauce. Then, tear off the black film on the back of the squid, clean it, shred it with a knife and blanch it in boiling water. Then wash the cabbage and mushrooms and cut them into shreds. After adding oil to the wok, add mushrooms, cabbage and shredded squid and stir fry. When it is 80% ripe, add chicken soup, a little salt and soy sauce, and add wet starch until the soup is thick. Cook noodles with boiling water in a boiling pot. Put the prepared squid soup and cooked noodles into the plate and you're done.
A method of delicious Gansu noodles
Cooking method: water boiling and oil splashing.
Flavor type: fresh flavor, hot and sour flavor and spicy flavor.
Ingredients: 25kg flour, rapeseed oil, balsamic vinegar, soy sauce, salt, spicy noodles, vegetables, chopped green onion and soda ash.
Production process:
1, dough mixing: Boil the salt water and dough with warm water, pour in the water several times, first pull it into dough, then rub it into pieces, and then dip it in water to soften it. Every 25kg, the flour is repeatedly kneaded with 12.5kg of water, 750g of salt and alkaline flour 100g, and then kneaded into strips in batches after 10 minute, kneaded well, greased, and then kneaded into small strips with 100g of heavy dosage, and rubbed with wet powder.
2. Hand-pulled noodles: (1) Braided noodles: knead the noodles (about 5-8 strips), gently stretch them with both hands, then line up the "noodles" in parallel, lift them with both hands and pull them hard, then bounce them on the case, then pull them again with both arms open, and then hold the two ends of the noodles with your right hand and lift them with your left hand. (2) Oil-sprinkled noodles (that is, the pulled noodles of wider strips): the small strips are flattened by hand and rolled into wide pieces, and a stripe is pressed horizontally in the middle of the wide pieces with a small rolling pin, and the hands are separated from each other to make wide pieces, and then split along the middle embossed place, put them into a boiling pot and cook them, and fish them in a bowl. (3) Spill oil: put a proper amount of dry spicy noodles and chopped green onion on the noodles, and pour the boiled spark oil into a bowl of spicy noodles. When splashing noodles, you can put all kinds of fresh vegetables, such as leeks, Chinese toons, bean sprouts, green vegetables, etc., and those who like to eat chili pepper can also put some oil and spicy seeds.
Rice vinegar, soy sauce, salt and pepper oil are mixed together as seasoning, but the seasoning must be mixed with the cooked noodles before the oil is poured, so that the flavor can enter the noodles.
Flavor characteristics: the noodles are long, smooth and tough, oily and fragrant, sour and spicy. The taste can also depend on everyone's taste.
Inheritance and innovation: this method can also be used to make noodles with minced meat, noodles with fried sauce, noodles with scrambled eggs and tomatoes, and noodles with mutton stew.
Teach you a delicious noodle method:
Ingredients: chopped cowpea. . . . . . . . . .
Pork stuffing is mastered by yourself according to the number of people ~
Ordinary yellow sauce that can be bought in supermarkets.
Chop onion, ginger and garlic ~
Noodles had better be wide and strong ~
Practice:
When the oil is hot, pour in onion, ginger and garlic, and a little pepper, add meat and soy sauce.
Stir-fry for a while and add the sauce ~ ~ Add the cowpea and stir-fry it vigorously. When the cowpea is cooked, it will be fine.
The pot is out. . . . . . . . . .
Noodles bowls are also very particular-
Fry the peppers into Chili oil, and put a little soy sauce, vinegar and Chili oil in the bowl ~
Personally, I think this part can be according to your own taste, and you can also put a little sugar or monosodium glutamate. . .
Finally, add the fried dishes and mix the noodles.
It doesn't look good, but it's really delicious!
Delicious fried noodles (braised noodles)-how to make them-
My grandmother gave it to me, also called braised noodles. It's very easy to cook and delicious.
Ingredients: noodles (handmade noodles sold outside) 1 kg (depending on your appetite); Lentils (sometimes called beans, anyway, that kind of stuff, everyone knows it. ) moderate amount (if you like to eat vegetables, put more aside. Anyway, you eat it yourself. ）； Pork in moderation (for the same reason as lentils).
Ingredients: a little onion, ginger and garlic.
Seasonings: salad oil, salt, chicken essence and soy sauce.
Practice: 1, cut pork into slightly thick silk for later use;
2. Remove the tendons from lentils, break them into small pieces 1.5~2 cm long by hand, and wash them for later use;
3, onion, ginger cut into filaments, garlic cut into thin slices for use;
4. Pour a little more salad oil into the pot, heat it, and add the prepared onions, ginger and garlic to saute; Then, add the shredded pork and pour in the right amount of soy sauce, stir-fry the shredded pork until it is medium-cooked;
5. Add the prepared lentils, stir fry a little, and put the noodles in (note: put the raw noodles directly, and don't cook the noodles! ), stir fry, the main function is to mix noodles and vegetables together.
6, then pour water into the pot, and the water will overflow to two-thirds of the whole pot of food (if there is too much water, it will not taste good, and it will be wet, and it will lose appetite, right? If there is too little water, the direct consequence is that the noodles are not cooked yet, and the bottom is burnt. ), sprinkle with appropriate amount of salt and chicken essence to taste, cover the lid and bring to a boil; Then simmer it on a small fire, uncover it from time to time, and when the beans have collapsed, the water is almost dry (it is the key to dry the water), and the noodles are ripe, use a spatula to cut the bottom.
Shovel up the noodles, and you will find that there is a thin layer of fragrant and crispy rice crust underneath (this kind of food is the best, I like it best! ), then you're done! You can eat with garlic and vinegar, and you can have food and vegetables.
Shacha beef fried noodles
Ingredients: beef, Chinese kale, red pepper, oil noodles.
Seasoning: sand tea sauce, cooking wine, soy sauce, wet starch.
Production process:
1. Cut beef into slices and marinate with cooking wine, soy sauce and wet starch for 5 minutes.
2. Wash the kale and cut it into sections, and cut the red pepper into pieces.
3. Cook the oil noodles and drain them.
4. Add oil to the wok, stir-fry the beef slices, add kale, red pepper and sand tea sauce to stir-fry until medium-ripe, then add noodles, stir-fry and serve.
Tips: The sand tea sauce is made of peanuts, white sesame seeds, left-handed fish, shrimp, shredded coconut, garlic, raw onions, mustard, coriander seeds, peppers, etc. It is ground, oiled and boiled with salt, with golden color and strong spicy taste.
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spaghetti
Materials:
Spaghetti 75g salt onion 1 garlic cloves 1 tomato 3 beef and pork mixed ground meat 75g pepper sweet pepper powder oil 1 spoon tomato paste 1 spoon water 75ml chopped nine-story tower 3 tablespoons.
Practice:
1 Cook the spaghetti in salted water until cooked, and keep biting. Peel onions and garlic and cut them into dices. Wash tomatoes, remove pedicels and cut into small pieces. Add salt, pepper and sweet pepper powder to the ground meat and stir with a fork.
2. Heat a non-stick pan, pour in oil, stir-fry onion, garlic and ground meat, then add tomatoes, tomato paste and water, stir thoroughly, cover and simmer for 10 minute, and stir occasionally. Add salt, pepper and sweet pepper powder to taste, and finally put it on the nine-story tower.
3. Drain the noodles with a sieve and put them in a deep dish. Finally, pour the ground meat sauce.
Thailand hot and sour shredded coconut shrimp powder
The enchanting shemale, mysterious gems and exotic Thai fragrant rice combine to form our impression of Thailand. But I don't know, this beautiful seaside country still has more light-it is the world's largest shrimp producer, a famous rice exporter, and also rich in the hottest peppers in the world. No wonder their noodles are also made of rice, and shrimp and the hottest pepper must be put in them ... This dark-skinned and stubborn people proudly show their glory to the world.
Ingredients: 200g of rice flour, 20g of fresh shredded coconut, 20g of fresh shredded ginger, shredded red and green peppers, 2 fresh shrimps and salad oil 10ml.
Seasoning: fish sauce, white vinegar, fresh lemon 1 slice, fresh pepper juice, sugar, salt, pepper and coriander.
Practice:
1. After the water in the pot is boiled, add the rice flour and cook it until it is cooked. The cold water is too cold.
2. Wash the shrimp, remove the shrimp line, head, tail and shell, add salt and pepper, marinate slightly, fry in the pot and squeeze lemon juice.
3. Add shredded coconut, shredded ginger, shredded pepper and coriander to the cooled noodles, add appropriate amount of fish sauce, white vinegar, pepper juice, sugar, salt and salad oil, stir well, and then add fried shrimp.
Features: The taste is light, and Thai food is very sour and appetizing, which is very suitable for summer consumption.
Chef's tip: when cooking rice noodles, the fire should be strong, cold water should be prepared at the side of the pot, and the rice noodles should stay in the pot for 8 seconds and then be taken out immediately and put into cold water for supercooling. After a long time, it will stick together and taste great. In Thailand, cooking without sprinkling a few whole or broken morning peppers is just like eating Sichuan food without spicy food. The sweet and spicy pepper juice cooked with morning pepper, sugar and fish sauce has won the favor of past diners because of its adjustable sweetness and spicy taste.
★ French cream crab meat rye golden bamboo noodles
France is a country that enjoys the process and pays attention to details, so they coined the word "Romantic", so they did not hesitate to spend four hours to eat a dinner with a complicated menu of 1 1. So this noodle, the French must carefully take out the crab meat, cook it with good soup and good ingredients, mostly put it back in the crab shell, and stir-fry the noodles at least, and then start to savor the crab meat and noodles. Perhaps this is the biggest difference between Chinese and western cultures, one is "eating" and the other is "tasting".
Ingredients: rye flour 1 00g, golden bamboo shoot flour100g, butter 10ml, 20ml olive oil, crab1each, 30g onion, 5g garlic, 5 carrots and 3 broccoli.
Seasoning: Taligan vanilla, Mazurin vanilla, Pizarro vanilla, butter, cream, dry white, fresh shrimp water (or broth), salt and black pepper.
Practice:
1. Cook the crab and remove the crab meat.
2. When the pan is hot, melt the butter, stir-fry the onion and garlic, add the crab meat and three kinds of herbs, add the appropriate amount of dry white, cream, shrimp water (or broth) and black pepper, and cook for about 5 minutes.
3. Put 2/3 of the cooked crab meat into the crab shell and the rest for later use.
4. After the water in the pot is boiled, add rye noodles and golden bamboo shoots to cook, remove and drain.
5. Put a little olive oil in another pot, add cooked noodles and another 1/3 crab meat, carrots and broccoli, stir well, put them on a plate, and put the crab shells on.
Features: The milk has strong fragrance and rich taste.
Chef's Tip: The purpose of fried noodles is to make the noodles fragrant, and also to blend the flavor of crab meat and cooked vegetables. Olive oil can be put into the pot when it is slightly hot, and it can be served in1~1.5 minutes. If you need to store it, you can cook the noodles until they are half cooked, take them out and drain them, mix them well with olive oil and put them in the refrigerator, and fry them as you eat.
★ Korean black-bone chicken and ginseng noodles
Just when the barley tea in South Korea suddenly became popular, just when the savage girlfriend covered her boyfriend with noodles, we knew a little that apart from barbecue, it was still a country rich in wheat and mainly made of noodles. Black-bone chicken and ginseng noodles are as common in South Korea as traditional chicken soup noodles in China. The noodles used are also hand-rolled, which is similar to the hand-rolled fine noodles in northern China. The difference is that we hide a chicken leg under the surface, while Koreans add a rich Korean ginseng. With the emergence of black-bone chicken soup and Korean ginseng, nutrition alone has made people want it.
Ingredients: 200g noodles, half black-bone chicken, 200ml black-bone chicken soup, Korean ginseng 1 root, and 2 rape hearts. Seasoning: salt, shallots, chicken oil, soy sauce.
Practice:
1. Black-bone chicken soup, boneless cooked black-bone chicken and shredded or shredded chicken for later use.
2. Cook the noodles in boiling water and remove the bowl.
3. Pour black-bone chicken soup into the pot, add shredded chicken, ginseng and rape heart, add a little soy sauce and boil it, then pour it on the noodles.
4. Finally, garnish with shallots.
Features: rich in nutrition, suitable for all ages.
Chef's Tip: Korean people don't eat ginseng as a "tonic" like we in China, but focus on drinking soup. They treat ginseng as a fresh vegetable like carrots, and no matter what dishes they cook, they must eat Korean ginseng in the end. Therefore, it is not advisable to put it early, and the taste that can be cooked is the most delicious. Koreans cook black-bone chicken in order to use its soup. Usually, only onions, ginger and garlic are put to force out the original freshness of the chicken, which is suitable for cooking noodles with soup. If you want to taste meat, it is recommended to sprinkle a handful of medlar and add a few dried mushrooms.
★ Italian bacon tomato butterfly noodles
Pasta has become a symbol of Italy, just like Chinese porcelain. It is no exaggeration to say that this is a country where noodles make a living. There are 563 kinds of noodles alone, and with different combinations of various sauces, more than 1000 kinds of pasta dishes can be combined. It's unbelievable. There are many kinds of spaghetti, round, flat, long, square, spiral, wavy and shell-shaped ... After tasting this common bacon, tomato and butterfly noodle in Italy, people can't help but envy the happiness of Italians, and there is no better way to experience the health and natural taste of noodles than Italians.
Ingredients: Italian butterfly noodles 200g, sliced bacon 50g, 2 tomatoes 20g, tomato sauce 20g, onion 20g, bacon oil 100ml, olive oil 20ml, garlic 5g, Parmesan cheese 20g, shredded red, yellow and green persimmon pepper 20g, and Muyu flower 1 slice. Seasoning: dry white, salt, black pepper, broth.
Practice:
1. Wash and dice tomatoes and chop onions.
2. Cook the spaghetti with boiling water, remove it and drain it.
3. Stir-fry minced garlic and chopped onion with bacon oil, add diced tomatoes and tomato sauce, stir-fry for 5 minutes, pour broth and dry white wine, cook for 10 minute, then add salt and black pepper to adjust the taste.
4. After another pot is heated, stir-fry the dried pasta and bacon with olive oil, then pour in the shredded red, yellow and green peppers and the cooked tomato juice, stir-fry for a while, put the pan on the plate, and decorate with Muyu flowers.
Features: sweet and sour, appetizing and relieving summer heat.
Chef's tip: Italians are used to storing the oil baked by bacon for breakfast, because bacon oil is very fragrant and suitable for adding flavor to dishes. You can also fry bacon slices in a hot pan (without oil) to get oil. Many people are used to pouring tomato juice at the end when making spaghetti. In fact, stir-frying in the pot is more uniform, and one minute is enough.
★ American assorted seafood and fruit noodles
Noodles and potatoes are the staple foods of Americans, and they appear on their dining tables almost every day. In fact, there are many similarities in the appearance of noodles all over the world. They all use flour and salt. The difference is that we add water to make them. Americans use egg liquid to enhance the toughness of noodles and rarely use water. Later, they added corn flour and olive oil to form the most representative egg noodles in the west. To this day, American families who pay attention to it still like to make their own egg noodles and eat them now, and a basic formula is well known: a cup of flour (240 ml)+1egg+1/4 teaspoons of salt (1.25ml).
Ingredients: 200g of lasagna, 2 fresh shrimps, 2 sea rainbow, 3 scallops, 20g of fish, 30ml of olive oil, 20g of onion, 20g of garlic, 20g of pineapple, 20g of strawberry and 20g of lettuce. Seasoning: American seafood seasoning, black pepper, Italian vinegar.
Practice:
1. After shrimp, scallop, sea rainbow and fish are cleaned, season and marinate with American seafood 10 minute.
2. After the pot is hot, stir-fry the onion and garlic with olive oil, pour in the marinated seafood and stir-fry over low heat.
3. After the salt water in the pot is boiled, put it into the wide noodles to cook, remove it and drain it.
4. Wash pineapple and strawberry, cut into pieces, wash lettuce, put them into noodles and mix well, then put the fried seafood into it and mix well, and pour it with Italian vinegar.
Features: Typical American noodles, rich in color and multi-layered, are ideal dishes for family dinners and friends' gatherings in summer.
Chef's tip: the lasagna itself is tasteless, so it should be cooked with salt water, and it is more uniform to put salt before than after. When frying seafood, we should pay attention to the small medium fire, because there is sweet red pepper powder in American seafood seasoning, which will turn black and bitter in case of fire, while small fire will dehydrate and dry seafood.
★ Dandan Noodles, Sichuan, China
Dandan Noodles is a famous snack in Chengdu, but no one can tell when it was born. In a certain year and month, there were vendors selling along the street with shoulder poles. Customers shouted to stop carrying poles and sell them now. The hand-rolled round noodles were cooked, and they scooped up a spoonful of fried minced pork. Apart from the fragrance, I only remember their pole, hence the name "Dandan Noodles". Dandan Noodles and hot and sour rice noodles can be called sisters of Sichuan noodles, but many greedy people can't make hot and sour rice noodles well in Dandan Noodles. In addition to Sichuan specialty sprouts, the skill lies in the frying and flavoring of minced pork.
Ingredients: 200g of noodles, 400g of pork stuffing, sprouts 1 00g, 25g of chopped green onion, Jiang Mo10g, garlic10g, chili noodles1.5g, sesame paste10g, etc.
Seasoning: soy sauce, soy sauce, cooking wine, rice vinegar, broth, pepper noodles, lard, sesame oil.
Practice:
1. When the pan is hot, pour in the pork stuffing and stir-fry for later use.
2. Stir-fry onion, ginger and garlic with lard, then stir-fry Chili noodles, sprouts and minced meat, add cooking wine, soy sauce, soy sauce and rice vinegar, order a little stock, and add sesame sauce and pepper noodles to stir well when taking out.
3. Boil the noodles in a pot and fish them into a bowl. The rapeseed is cooked and ready for use.
4. Pour a proper amount of broth into the noodles in the bowl, add the fried sauce and cooked rapeseed heart, and sprinkle with coriander.
Features: the marinade is crisp and fragrant, salty and slightly spicy, with a tangy aroma and strong local flavor.
Chef's tip: the meat stuffing must be fried dry, and it can come out in a grain-by-grain state. If it is unclear, it is not fried dry, but be careful not to fry it. Many people think that cold dishes are mixed with soy sauce and hot dishes are always fried with soy sauce. Actually, soy sauce and soy sauce are both made of soybeans. The difference is that caramel is added to the latter. To be precise, soy sauce seasoning and soy sauce color matching do not hinder the use of both, but the needs of the dishes and your grasp at hand.
★ Vietnamese lemon curry rainbow trout noodles
"Three fragrances and one dew" can best summarize Vietnamese cuisine-bamboo fragrance, coconut fragrance, lemon fragrance and fish sauce. What is worth reading is fish sauce. Vietnamese classic shrimp with cane, spring rolls and prawns with fish sauce are all masterpieces of fish sauce. Every restaurant in Vietnam and Thailand has its own homemade fish sauce. They make fish sauce a bit like "pickled fish" in southern China, except that we take fish and pour juice, and people want juice instead of fish. They put salt on the fish and marinate it in wooden barrels. After a while, juice will flow out, which is fish sauce. Turn on the tap at the bottom of the barrel to release the fish sauce and pour it into the barrel to continue pickling. The more repeated this is, the purer the fish sauce will be.
Ingredients: 200g of egg noodles, yellow curry powder10g, Chili noodles10g, 20ml of lemon juice, 30g of broken blue ginger (which can also be replaced by ginger), broth 100ml, and red trout100g.
Seasoning: fish sauce 10ml, shrimp sauce 1 0g, 5 slices of lime leaves, lemon1piece, shredded red pepper and coriander.
Practice:
1. Cool the oil. Stir-fry the curry powder with low heat, pour in the broth, Chili noodles, blue ginger, lemon juice, fish sauce and shrimp paste, and cook for 30 minutes.
2. Cook the egg noodles in a pot with boiling water, then put them into the cooked soup, put them on a plate after boiling (leave about 1/3 curry soup to cool for later use), and sprinkle with shredded lime leaves.
3. Wash and cut the red trout, soak it in the cool curry soup for a while, fry it with a little oil, put it next to the noodles, and serve with lemon pieces and coriander.
Features: spicy and sweet, fresh and refreshing, not greasy.
Chef's Tip: Curry is easy to paste, so when frying curry, it is necessary to cool the oil in the cold pot, that is, the pot does not burn. After pouring in the cold oil, add the curry without heating, and then stir fry over low heat. Although fish sauce is delicious, it is salty and fishy, so it should not be put more. Shrimp sauce can be described as "stinky tofu in Southeast Asia". It smells stinky, but it is extremely rich and delicious when fried, which can greatly enhance the taste of dishes.
★ Japanese beef udon noodles
Udon noodles, buckwheat noodles and green tea noodles are the three most representative noodles in Japan. In Japan, udon noodles are a must-have item at home and an indispensable protagonist in Japanese restaurants. The most classic Japanese udon noodle method is inseparable from beef and broth, but it is ordinary. There are many places we have met before, and the difference in taste lies in udon noodles. Therefore, when you go to Japan, you must try a bowl of beef udon noodles from Jinchuan County. There's no harm in not going. I went to the supermarket and bought udon noodles made in Jinchuan, and I can cook the same delicious food at home.
Ingredients: 200 grams of udon noodles, 50 grams of beef slices, 2 rape hearts, and mushrooms 1 flower. Seasoning: 20g of Japanese soy sauce, 20ml of Japanese soy sauce, cuttlefish 1 g, 5ml of sake, Weilin 10ml, 20ml of stock.
Practice:
1. Add stock, Japanese miso, Japanese soy sauce, cuttlefish essence, sake and Weilin to the pot, boil for about 5 minutes, then add udon noodles, and put them in a bowl after 3 minutes.
2. Boil the rapeseed heart and mushrooms and put them into the noodles.
3. Sprinkle a little soy sauce on the fat beef slices, fry for about 10 second, and serve in a bowl.
Features: the noodles are smooth and soft, and the sauce soup is rich.
Chef's tip: Weilin is Japanese monosodium glutamate, which is available in supermarkets, but it is not necessary to be perfect. If you can't buy it, you can use monosodium glutamate or chicken essence instead. Japanese miso is salty, so don't put too much. Pay attention to low fire when cooking miso soup, otherwise it will be easy to paste the bottom. Fat beef slices should be kept in the refrigerator and fried while they are not thawed, otherwise they will be easy to disperse and not form. Udon noodles are coarse noodles made of wheat flour, which can be used as both noodle soup and fried noodles. Moreover, because Udon noodles are not soft and rotten when boiled in water, they taste excellent and can also be used as hot pot noodles.