Required ingredients
200g of egg noodles, carrots 1 root, shallots 1 root, 3 mushrooms, 30ml of soy sauce, 5ml of soy sauce, 45ml of stock, 5g of sugar, 3g of chicken essence, 3g of salt and a little white pepper.
Practice steps
1, carrots and mushrooms are washed and shredded, and shallots are cut into sections.
2. Add water to the pot, boil it, put in the egg noodles and quickly spread them with chopsticks, then drain and remove them.
3. Spread the noodles out to cool, pour a little sesame oil and mix well to prevent adhesion.
4. Mix light soy sauce, dark soy sauce, white sugar and stock evenly to make noodle sauce for later use.
5. When the oil is put in the pot and heated to 30%, add carrots and mushrooms and stir-fry them to give a fragrance, then turn them into small and medium fire and add them to slim, and use chopsticks to pick them up and stir them evenly.
6. Pour in the sauce and mix the noodles with chopsticks, then add salt, chicken essence and white pepper before cooking, sprinkle with shallots and mix well.
Tips
How to make fried noodles delicious and nutritious is also very particular.
1, adding broth to the seasoning juice tastes better than water, so adding a little shredded pork tastes even better.
2, the sauce should be mixed as much as possible in advance, so it is convenient to master the saltiness.
3, fried noodles should not be too dry, otherwise it is not easy to digest.
Introduction to the daily practice of fried noodles
The practice of fried noodles
Required ingredients
Pork tenderloin 1 00g, dried egg noodles150g, 4 dried mushrooms, 50g of mung bean sprouts, half a pepper, 3 tsps of soy sauce, 0/4 tsp of sesame oil14 tsp of salt14 tsp of starch1tsp.
Practice steps
1, wash and shred the tenderloin, add salt and starch, stir well, and marinate for about 5 minutes.
2. Pour the soy sauce, soy sauce and oil into a clean small bowl.
3. Put clear water in the pot, add the noodles after the water is boiled, cook for 2-3 minutes, remove and drain the water.
4. Drain the noodles, put them in a container, add a little vegetable oil or olive oil, stir well, and let them cool.
5. After the pot is hot, pour in the oil and heat it with high fire. When the oil temperature is 50% hot, put the cooled noodles into the pot and keep stirring them with chopsticks for about 2 minutes until the noodles are cooked and put out for use.
6, put a small amount of oil in the pot, after the fire is heated, when the oil is 70% hot, add shredded mushroom and shredded green onion, stir fry slightly and add shredded pork, stir fry until the shredded pork turns white.
7. Add shredded carrots, bean sprouts and shredded peppers.
8. After frying the fragrance, add the fried noodles, pour the seasoning in a small bowl and stir well.
Introduction of fried noodles dishes
Introduction of fried noodles dishes
Fried noodles in various places
How to make fried noodles delicious? Let's first learn about the characteristics of fried noodles in various places.
1 In Beijing and Tianjin, there is a kind of food called oil tea noodles, which is made by frying wheat flour with vegetable oil until golden brown, adding a small amount of water to stir it into a paste before washing it with boiling water. You can add all kinds of additives, such as sugar, candied fruit (dried apricots, raisins, etc.), walnut kernels, sesame seeds, melon seeds, and so on. Similar food made from millet flour is called "tea soup".
2. The tea soup of northern Hui people is fried with the oil of bovine bone marrow, which is more fragrant but high in calories.
3. The zanba eaten by Tibetans is that highland barley grains are ground and fried, and butter tea or green tea is added when eating, and it is kneaded into a lump by hand.
4. In some areas of Shanxi and Inner Mongolia (mainly in Jinyu District), fried noodles are Shandong fried noodles fried with oat noodles.
nutritive value
The main nutritional components of noodles are protein, fat, carbohydrates, etc. Noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity and balancing nutrient absorption.