Bean curd stewed noodles

Ingredients:

250 grams of bean curd, 150 grams of noodles, 50 grams of pork, oil, 15 milliliters of cooking wine, 30 milliliters of soy sauce, 5 milliliters of dark soy sauce, 2 pickled red bell peppers, green onions

Directions:

1, slices of pork marinated in cooking wine for 10 minutes; cleaned bean curd, broken into equal parts, put into a dish, and into the microwave oven on high heat for 4 minutes. Microwave on high for 4 minutes, remove and mix with chopsticks and continue on high for another 4 minutes;

2. Pour a moderate amount of oil into the pot, add pickled peppers, scallions, and pancetta and stir-fry until the meat slices turn brown, add the microwaved bean curd, and stir-fry with light soy sauce and dark soy sauce;

3. Stir-fry with hot water until the seasonings are blended with the ingredients and the pot is filled, pouring out the soup, and only a small portion of the soup is left in the pot;

< p> 4, put the fresh noodles on the bean curd, cover the pot with a lid, and simmer over medium-low heat for about 15 minutes to cook the noodles with the heat, and then finally stir-fry to stir-fry the noodles and bean curd evenly.

Shredded Chicken Stewed Noodles

Ingredients:

1 chicken breast, 250 grams of bean curd, 400 grams of fresh noodles, 1 head of garlic, 1 carrot, 2 green onions, dried chili peppers, 1 star anise, 1 teaspoon of salt, 1 ? tablespoons of dark soy sauce, 1 tablespoon of cooking wine, ? teaspoon of sugar, ? teaspoon of five-spice powder, one-third of a teaspoon of chicken broth, 1 teaspoon of sesame oil

Methods:

1, chicken breast shredded with and starch marinade for 10 minutes; green onion cut into pieces; ginger and dried chili pepper shredded; star anise broken; bean curd cut into pieces; carrots shredded; garlic tapped and chopped; chicken with oil to smooth out the frying;

2, the pot of fried chicken oil frying onion, ginger and dried chili pepper on a low heat, add bean curd, carrots, star anise, five spice powder and stir-fry evenly;

3, put the old soya sauce, sugar, wine, stir-fry evenly, add chicken shredded with water, mix with water, and then stir fry. evenly, into the shredded chicken, water and ingredients flush, seasoned with salt boiled on high heat;

4, into the noodles, pay attention not to turn, so that the bottom of the bean curd, in order to prevent sticking to the pot, turn off the heat, simmer for 5 minutes, use chopsticks to the top of the soup did not stained the turn to the bottom, and continue to simmer for 5 minutes, into the minced garlic on high heat to collect the juice, the pot to put the sesame oil and chicken essence to taste can be.

Sichuan specialties colorful stewed noodles

Ingredients:

1 bowl of noodles, 1 potato, 1 carrot, fungus, mushrooms 3, peas, corn kernels, 1 round onion, beef sauce, oyster sauce, sugar, salt

Method:

1, round onion, carrots, potatoes, mushrooms, diced, fungus cut into thin julienne; The noodles should be cooked to eight minutes and then pulled out;

2, put a moderate amount of oil in the pan, when the oil is hot, put in the round onion diced and sauteed, put in the diced potatoes, diced carrots, add two tablespoons of spicy beef sauce, stir-fry;

3, pour the rest of the ingredients into the pan, stir-fry evenly, so that the ingredients and the beef sauce are fully mixed, add a little water, salt, oil, sugar, and cook for a little while;

4, into the boiled noodles for simmering, until the soup collection almost can be out of the pot.

Garlic Sweet Potato Stewed Noodles

Ingredients:

200 grams of wet noodles, 150 grams of sweet potatoes, green peppers, garlic cloves, 1 teaspoon of oil, salt, Pixian soybean paste 2 teaspoons of soybean paste, steamed fish soy sauce

Practice:

1, green peppers, sweet potatoes, cleaned and cut into small pieces, garlic patted;

2, the pot of oil is hot, popping the garlic cloves; poured into the green peppers, Sweet potato, stir fry, add PI County soybean paste, stir fry;

3, pour into the appropriate amount of cold water, cook for 5 minutes, wet noodles evenly yards in the sweet potatoes, the use of cooking sweet potato steam simmering noodle;

4, the pot of soup to reduce the number of noodles, turn a little bit, dripping into the steamer soy sauce, stir fry can be.

Bean Sprout Stewed Noodles

Ingredients:

Noodles, soybean sprouts, fungus, onions, scallions, ginger, peppercorns, star anise, thirteen spices, light soy sauce, salt

Directions:

1, the fungus is soaked with warm water and then picked and washed the root of the cut into small slices; ham sliced into small slices; onion, scallion, ginger are sliced;

2, frying pan pour oil, the amount of oil is usually fried vegetables 1.5 to 2 times, into the pepper and star anise stirred over low heat fragrance, add green onions and ginger stir fry, add the fungus and soybean sprouts stir fry for half a minute;

3, add the onion and ham slices stir fry, add two and a half spoons of thirteen spice, a tablespoon of dark soy sauce to stir fry well, add the water, until submerged in all the dishes;

4, shaking loose the noodle spread out and spread In the water added to the vegetables, add a lid, a small fire simmer for about 5 minutes, add the right amount of salt to taste, mix well can be.

Pot Noodles

Ingredients:

300 grams of fresh egg noodles, 200 grams of shredded string beans, 100 grams of shredded pork, 15 grams of shredded green onion, 10 grams of shredded ginger, 25 grams of garlic, 10 grams of wine, 20 grams of soy sauce, 2 grams of refined salt, 2 grams of monosodium glutamate, 0.3 grams of pepper, 5 grams of sesame oil. 10g of balsamic vinegar, 15g of cooking oil

Directions:

1, sauté shredded pork in a pan with oil, sauté shredded pork and put in shredded onion and ginger to stir-fry;

2, pour in shredded string beans to stir-fry evenly and cook the wine, and then pour the slightly stir-fried half-cooked string beans into a pot to spread the noodles, lay the fresh noodles on the string beans and pour in the hot water along the side of the pot;

3, put the pot on the induction cooker boil to medium-low heat simmering to 10 minutes;

4, the bowl into a little minced garlic, salt and pepper, monosodium glutamate (MSG), sesame oil, fresh soy sauce, balsamic vinegar and the right amount of water and stir, hooked into the bowl of juice;

5, the noodles simmering after the pot open the lid and pour in the flavor of the sauce and stir fry, to stir-fry to the broth to collect the net and then sprinkle on the rest of the minced garlic can be turned off the fire.

Mushroom stewed meat noodles

Ingredients:

200 grams of fresh noodles, 200 grams of pork, 120 grams of mushrooms, 30 grams of green onions, 15 grams of ginger, 2 star anise, 20 grams of soy sauce, 20 grams of wine, 2 grams of salt, 20 grams of sugar, 2 grams of monosodium glutamate, 1 gram of pepper, 15 grams of cooking oil. 15g

Method:

1, put a little oil in the pot, into the star anise and sugar stir-frying sugar color, the sugar stir-fry until slightly yellow into the pork stir-fry oil, the surface was golden brown after cooking Shaoxing wine stir-fry;

2, and then poured into the soy sauce stir-fry, injected into the right amount of boiling water, into the onion and ginger slices, with a low fire to the meat stewed for 30 minutes;

3, the meat stewed for 30 minutes, then put the mushroom pieces, cover the pot with a lid, the meat stewed for 30 minutes, the meat stewed for 30 minutes. Add the mushroom pieces, cover the pot and continue to stew for another 10 minutes;

4, the meat stewed with a little monosodium glutamate and salt seasoning, sprinkle a little pepper stir fry can be out of the pot.

Five-flower meat and bok choy stewed noodles

Ingredients:

Noodles, five-flower meat, bok choy, oil, salt, sugar, cooking wine, ginger, garlic, green onions, sweet noodle sauce, chicken broth,

Practice:

1, five-flower meat cleaned and sliced; bok choy cleaned and cut into pieces;

2.