Egg noodles recipe 1

Ingredients: Two eggs, 1g chicken essence, 3g salt, 5g sesame oil, 300g noodles Step 1. Put the chicken essence and salt into a bowl, add a little It requires less raw materials and less utensils, is light and delicious, requires a certain amount of water, and mix well. Photos of authentic egg noodles (20 photos) 2. Crack the eggs into a bowl and beat with chopsticks until foamy

[1] 3. Boil the noodles with water, put them on a plate after cooking, leaving a little water inside. 4. Put the bowl with the eggs into the pot, steam with a little boiling water for 3-5 minutes. 5. After steaming, take it out, add sesame oil, and use Mix the eggs with chopsticks 6. Pour the eggs on top of the noodles and it is ready to eat Features: fragrant and fragrant

Egg noodles recipe 2

1. Let’s talk about the details of scrambled eggs first, which is suitable for anyone Scrambled eggs in the dish: Do not add oil when scrambling the eggs. Heat the pan before pouring the oil. This will prevent the eggs from sticking to the pan. Then pick up the pot and turn it around so that most of the pot is covered with oil, which also prevents sticking. It is best to use sesame oil when scrambling eggs. The scrambled eggs will be golden in color and taste very fragrant (unless you don’t eat sesame oil). When the eggs are not fully cooked, use a spatula to stir the eggs into egg droplets. The size of the egg droplets depends on personal preference. Decide. Don't fry the eggs too hard because they will need to be cooked again later. If you want to eat tender eggs, you can add a little water or water starch when beating the eggs. Heat: just over high heat, medium to low heat when almost set. 2. After taking out the eggs and frying the tomatoes, you need to simmer the pan first (you don’t need to use sesame oil at this time). In addition to the old ginger, add chopped green onion (and minced garlic). After sautéing, add the tomatoes. If you want a good taste, you can cut the tomatoes. Peel off the skin. After frying the juice, add water and eggs, cook together, and add seasonings. Note that if it is MSG, add it later (before taking it out of the pot) because MSG should not be cooked for too long; add chicken essence when it is ready for frying. Cook until the tomatoes are soft and have enough juice to serve. Drizzle with sesame oil before serving. You can also put some minced garlic in before taking it out of the pot, stir it and then turn off the heat, so that the garlic flavor will be there. Friends who don't like the smell of garlic can try it. It tastes very good and delicious egg noodles (12 photos). 3. There is another way to stir-fry tomatoes: you can cut some shredded/diced green peppers and fry them together with the tomatoes. The green peppers can enhance the aroma and taste very good. 4. You can also add some water starch after cooking, remember to mix well. , this step is also called thickening or brine.

Egg Noodles Recipe 3

Original place of origin: Created by the Chen people of the Miao ethnic group in Shizhu Tujia Autonomous County, Chongqing, egg noodles are mainly made of eggs and flour. Put the eggs into the flour and add seasonings. Material and uniformity. Into a paste. Then the firewood is the best. When the pan is 30% hot, brush the pan with vegetable oil, then scoop a spoonful of egg slurry and spread it in the iron pan. When the egg dough is eighty-done, turn it over and bake it for a while. Take it out and put it on the dustpan. Lay them out one by one, then cut them into even noodles. When eating, first put the ingredients in a bowl, then put the cut egg noodles into a colander, blanch them in boiling water for a few seconds, take them out and put them into a bowl, add a little green onion and a few cabbage leaves and you can eat. Egg noodles are soft but tough, with the aroma of eggs and the mellow flavor of wheat. They are rich in nutrients, high quality and low price.