Raw materials:

2 pieces of dried fragrant mushrooms, 20g of edible fungus, 5 pieces of mushrooms, 5 pieces of gluten and fresh shrimp, and the taste will be stronger if larger dried seaweed is used, 50g of lean meat, 3-4 eggs, 2 pieces of star anise, a little starch and raw flour, salt, sugar, cooking wine and soy sauce.

Practice:

1, soak mushrooms and fungus in boiling water. Marinate meat slices with salt, cooking wine, soy sauce and starch for 20 minutes;

2. Put star anise in the hot oil, stir-fry the meat, and put it out for use. Stir-fry 1-2 eggs and dried shrimps, and put them out for use;

3, hot oil, with onion and ginger. Stir-fry dried fragrant mushrooms, fungus, mushrooms, and (day lily, if you like it, I don't like it) put soy sauce, sugar and salt. Then add boiling water, add scrambled eggs after boiling in the pot;

4. When the fragrance is cooked in the pot, put the meat and shrimp;

5, after the pot boils again, put the starch water, put it bit by bit, and slowly collect the juice to thicken the soup;

6. After boiling, pour two eggs on it and add sesame oil.

7. One more thing to remember is that adding a little old vinegar from Tianjin is authentic.

Second, noodles with shredded chicken and noodles with gravy

1, mushrooms, yellow flowers, auricularia auricula, and hazel mushrooms are cooked with boiling water, then the water is controlled to dry, and cut into appropriate lengths. But don't forget to keep the soup for them.

2. Cook two chicken legs and tear them into silk by hand. Don't cut with a knife ~ ~

3. After the oil is hot, add the onion, stir-fry the shredded chicken for one minute, then add the mushrooms, yellow flowers, fungus and hazelnuts, stir-fry for another 2 minutes, and add the soup soaked in these things to the pot first. If it is not enough, add water.

4, in turn, put soy sauce, salt, a little sugar (must not be more), salt.

5. It is estimated that when these things are cooked, pour water starch in one direction (probably a bowl is needed). After the brine is formed, throw in the beaten 2 eggs. Turn off the fire in half a minute. End away from the stove.

6. Use a small container (a frying spoon is enough), pour some cooking oil, put the pepper in, and heat it on the fire. When the oil is hot and the smell of pepper comes out, turn off the fire and immediately pour it evenly on the prepared brine. But before eating, remember to pick up the pepper.

Daquan of noodles with diced pork

Third, noodles with gravy eggs

1, 3 eggs, put them in a container and mix well. Cut the tomatoes into pieces.

2. Put a little oil in the pot. When the oil is hot, stir-fry the eggs. (bright yellow is fine)

3. Add tomatoes, stir fry a few times, and then pour water (two bowls).

4. Add salt and monosodium glutamate after ten minutes.

5, after the hook is owed, go out of the pot. (starch and water)

6, dried noodles (handmade noodles) 1 kg, cooked and washed with cold water.

7. Put the noodles in a bowl and pour tomato and egg marinade on it.

Daquan of noodles with diced pork

Fourth, Shandong noodles with gravy

Ingredients: 2 pieces of auricularia auricula, 75g of lean meat, Chinese cabbage 1 tree, egg 1 piece, noodles, and a little chopped green onion.

Seasoning: cooking wine 1 teaspoon, half a teaspoon of soy sauce, half a teaspoon of starch, soy sauce 1 teaspoon of sugar 1 teaspoon, a little pepper, soup stock, and a little wet starch.

Production: shred auricularia auricula and lean meat, mix shredded meat with cooking wine 1 teaspoon, half a teaspoon of soy sauce and half a teaspoon of starch, slightly marinate, wash Chinese cabbage, cut into small pieces, and beat eggs for later use. Boil the water and cook the noodles. When the noodles are cooked, remove them and put them in a bowl. Stir-fry shredded pork with two tablespoons of oil. When shredded pork turns white, add shredded auricularia, stir-fry, then add soy sauce 1 tablespoon, sugar 1 teaspoon, a little pepper and soup stock. After boiling, thicken the soup with a little wet starch to make it thick, then pour in egg juice, add Chinese cabbage and boil it. Pour it into a noodle bowl and sprinkle chopped green onion.

Essentials: first, thicken the eggs and then pour the egg liquid, so that the floating egg flowers can form sheets and the eggs are tender. Because the soup is thick, you must cook the noodles before pouring the soup, and eat them as soon as possible, so as not to make the noodles swell and suck the soup dry.

Five, seafood noodles with gravy

Ingredients: a dried cuttlefish, a pinch of shrimp skin, a handful of dried fungus, Pleurotus ostreatus and a tomato.

Seasoning: two cloves of garlic, ginger, yipin fresh, salt, soy sauce, raw flour.

Practice:

1, cuttlefish soaked for one night, and kept the soaked water.

2. Slice cuttlefish, slice tomatoes, and tear small pieces of Pleurotus ostreatus.

3, dried fungus soaked in advance.

4. Garlic and ginger are minced.

5, put oil in the pot, add ginger and garlic, saute until fragrant, add cuttlefish strips, dried shrimps, fungus and oyster mushrooms. Pour the original juice of the soaked cuttlefish into the pot, add tomatoes, add a taste of fresh, soy sauce, salt and a little sugar to taste, stew with low heat until it tastes, and finally pour in raw flour juice to thicken it, and add tail oil to thicken it out of the pot.

6, the noodles are cooked and put in a bowl, and the brine is poured to eat.

Six, diced chicken with winter bamboo shoots and noodles with gravy

Ingredients: chicken breast 200g, winter bamboo shoots100g, celery100g, two cloves of garlic, one spoonful of soy sauce, one spoonful of oyster sauce, one spoonful of cooking wine, one spoonful of corn starch, appropriate amount of sugar and salt.

Practice:

1. Dice winter bamboo shoots, boil water, pour in diced winter bamboo shoots and half a spoonful of sugar after boiling, blanch for10-15 minutes, take out and soak in cold water for a while, take out and drain for later use;

2. Dice the chicken breast and marinate it with a spoonful of cooking wine and a spoonful of starch for ten minutes;

3. Remove leaves from celery, wash, cut into 1 cm sections, and slice garlic;

4. Oil the wok, heat it to 30%, saute the garlic slices, pour the chicken breast and fry until it changes color;

5. Stir-fry the diced winter bamboo shoots for a while, stir-fry with soy sauce, oyster sauce and a little sugar until the color is the same as the ingredients, turn to medium heat, and simmer for about 5-10 minutes;

6. When the soup is getting thicker, pour in celery, stir well quickly, and turn off the fire.

Seven, three fresh noodles with gravy.

Ingredients: noodles (handmade noodles are the best, both thick and thin), tomatoes, potatoes, mushrooms, dried shrimps, coriander, peanut oil, sesame oil, Jiang Mo, pepper, chicken essence and corn starch.

Practice:

1, wash tomatoes, potatoes and small mushroom shavings and cut them into small cubes for later use;

2. Soak the dried seaweed in warm water. If it is dried seaweed, cut it into small cubes. Be careful not to pour out the dried seaweed water.

3. Put a proper amount of peanut oil in the pot, stir-fry potatoes, mushroom shavings and dried seaweed first, then stir-fry tomatoes, and finally put a proper amount of water and water soaked in dried seaweed, only the water soaked in dried seaweed can be put;

4. Add the right amount of salt, chicken essence, pepper and thicken, then beat in the eggs, sprinkle with coriander powder and drizzle with sesame oil.

Eight, tomato and onion noodles with gravy

foodstuff

Appropriate amount of noodles, 2 eggs, half onion, 1 green pepper, 1 tomato, 2g sugar, a little chicken essence, 5g pepper1.5g, sesame oil and salt.

method of work

1, tomatoes, onions and green peppers, all washed and diced, chopped with onion, ginger and garlic.

2. Beat the eggs and add a little salt into the pot and fry until cooked.

3. Add a little oil to the pot, saute shallots, ginger and garlic, and pour in onions and stir fry until fragrant.

4, then pour the tomatoes into the stir-fry for a while, add salt and sugar.

5. Add a little pepper to taste.

6, pour the eggs and green peppers into the stir fry evenly, add chicken essence and pour in sesame oil to turn off the fire.

7. Boil the water in the soup pot and cook the noodles.

8, the noodles are too cold, put them in a bowl and add tomato marinade.

Nine, matsutake noodles with gravy

foodstuff

360g of fresh egg fine noodles, 350g of Tricholoma matsutake, 80g of water-borne day lily, 50g of water-borne fungus 1 50g, 20g of pork belly 1 50g, 20g of onion, 0/5g of ginger slices1piece of star anise1piece, 2g of pepper, and fragrant leaves/piece.

method of work

1, pour water into the soup pot, add onion, ginger slices, star anise and fragrant leaves, then add the washed pork belly and boil it, and boil it for 15 minutes.

2. Slice the Tricholoma matsutake for later use, cut the water-borne yellow flower into sections for later use, and cut the water-borne fungus into small pieces for later use.

3. After the meat is cooked 15 minutes, take it out and let it cool. Remove the seasoning from the soup pot and keep the original soup for later use.

4. Slice the pork belly after cooling.

5. Pour soy sauce, soy sauce and pepper into the original soup, add yellow flowers, fungus, sliced meat and pine mushrooms, and boil the soup for 5 minutes.

6, then season with salt and chicken powder, and finally thicken with water starch, and turn off the heat after the juice is gelatinized.

7. fry the pepper oil with a spoon, fry the pepper and remove it, then pour the hot oil on the halogen.

8. After pouring the hot oil, pour the brine into the sea bowl for later use.

9. Cook the fresh egg noodles in a boiling water pot.

10, the noodles are cooked, fished into a bowl, and served with pine mushroom marinade.

Daquan of noodles with diced pork

X. Noodles with gravy in Shanxi

Ingredients:

Three bowls of flour, a small potato, a small handful of fungus, a small handful of dried day lily, two pieces of dried bean curd, a small handful of Flammulina velutipes, two mushrooms, a small handful of kelp, onion, an egg, a proper amount of ginger, garlic, two spoonfuls of salt and salt, a spoonful of oyster sauce, a spoonful of soy sauce, a tablespoon of soy sauce, a spoonful of chicken essence, a spoonful of sesame oil and a moderate amount of wet starch.

Practice:

1, cold water is added slowly. Don't be cold water, so it will be very exciting when you wake up after you live.

2, slowly or into dough, here I tell you a recipe for Shanxi people to live noodles ~ ~ airball, noodles don't stick to hands, don't stick to pots, and hands don't occupy noodles. This kind of noodles is just hard and soft, and it tastes the best.

3. Cover the living surface with the drawer cloth, cover it and start to wake up. It will take about 20 minutes in warm weather now.

4. When I woke up, I prepared the materials I needed, such as diced mushrooms, kelp, day lily, dried tofu, broken fungus, Flammulina velutipes and potato pieces.

5. Cut the onion, ginger and garlic

6, add a little oil to the pot, stir-fry shallots, ginger and garlic, first add potatoes and stir-fry for 5 mature.

7. Pour the rest of the dishes together, add salt, chicken essence, oil consumption, soy sauce, soy sauce, pepper water, and start stewing.

8. Finally, beat an egg, pour it into the stewed dish, beat it into egg flowers, thicken it with wet starch, and the dish will be ready.

9. When you wake up, you should knead it back and forth and knead it into a smooth dough, because the waking face will be softer, so it will be smooth easily.

10, roll the dough piece, roll it up, this also has a formula, roll it three times, roll it back three times, roll it up and roll it back and forth into a thin piece.

1 1, so fold back and forth, add dry flour in the middle, so it is not easy to cut and stick.

12, cut the noodles in one breath, so that the noodles are the same thickness, and the noodles are ready.

13, add some salty salt to the pot before cooking, so that the noodles taste very strong.

14, the noodles are ready, add halogen and sprinkle chopped green onion on them, and it will be fine.