Seasoning: 1 tsp cooking wine, ? tbsp soy sauce, ? tbsp cornstarch, 1 tbsp soy sauce,
1 tsp sugar, a pinch of pepper, a pinch of broth, a pinch of wet starch.
Making: Cut fungus and lean pork into thin strips; toss meat with 1 tsp cooking wine, ? tbsp soy sauce, ? tsp cornstarch and marinate briefly.
Wash Chinese cabbage, cut into small pieces; beat egg and set aside. Add the water to the boil and cook the noodles, then pull out the noodles and put them in a bowl.
Sauté the shredded pork in 2 tablespoons of oil. When the meat turns white, add the shredded fungus and stir-fry together.
Add 1 tablespoon of soy sauce, 1 teaspoon of sugar, a pinch of pepper, and some broth to taste.
Thicken the soup with a little wet cornstarch to thicken the sauce, then pour in the egg, add the Chinese cabbage, bring to a simmer, and then pour into the noodle bowl and sprinkle with green onion.
The key: first thicken the sauce and then pour the egg, floating egg can form a sheet, and the egg is more tender.
Because the soup is thicker, make sure to cook the noodles before pouring the soup, and serve it as soon as possible so that the noodles don't open up and soak up the soup.
Ingredients: black fungus, cauliflower, eggs, mushrooms, salted meat or pork, chopped green onions, and ginger to taste.
Making: black fungus and cauliflower should be soaked in hot water, and then the fungus chopped, cauliflower to the root and cut into sections,
mushroom sliced, diced pork, to be used; eggs beaten, scrambled eggs, eggs scrambled to the side of the wait for use;
Scallion and ginger popping pan to add diced meat stir-frying; add the fungus and cauliflower, about 5 minutes to add the mushrooms;
finally and then Add the previously scrambled eggs and thicken the gravy out of the pan. Finally, pour the marinade into the cooked noodles, mix well and serve.
Yangchun noodles, 50 grams of fresh pork, 2 bok choy, one tomato,
4 long cowpeas (that is, the common kind of long bean curd), 1 red chili pepper,
1 star anise, a little soybean paste, salt, a slice of ginger, a small onion,
a little sugar, a little soy sauce, a little super raw flour,
1. Cut the fine pork into small cubes, then marinate for 3 minutes with a little salt, soy sauce, cornstarch and cooking oil.
2. Put a little cooking oil in a pan, when the oil is hot, put ginger chopped into it, then put star anise, red garbage stir-fried.
3. Put the marinated pork essence into the pot, stir-fry for a few moments, put in the bean paste and stir-fry.
Add water not over pork, boil, add salt, sugar. Small fire for 2 minutes. (Brine into)
4. Roll in water, boil with a little salt and cooking oil. Cook bok choy, long cowpeas,
Tomatoes peeled with boiling water, cut into pieces and set aside on a plate.
5. Boil water in a pot and cook the noodles (add a little cooking oil to prevent the noodles from sticking).
6. Put the noodles on the bottom, arrange the green vegetables, long cowpeas, tomatoes and pour the marinade on top.
7.