Main Ingredients
Sliced Meat 100g Noodles 2 Scallions or Onions or Red Onions (how to make round onions) The more the better Sweet Noodle Sauce 15g Soy Sauce 30g Oil 15g Black Pepper Oil Wine
How to Make Fish Noodles
1. Cut the meat into inches, dice the white onion, and the scallion leaves into inches (if it is a red onion or onion, just dice all of them)
2. Mix all the other ingredients except for the oil and black pepper. (If it is red onion or onion, just dice all of them)
2. Mix all other ingredients except oil, cooking wine and black pepper and set aside.
3. In a pan, fry the white onion in oil, remove the residue and reserve the oil.
4. Next lean meat, stir-fry white, pour (15g or so) wine, continue to stir-fry, pour one-half of the mixture of sauces, pour half a bowl of water, turn to medium-low heat to cover the seal, simmer for 3-5 minutes, remove from the heat and set aside.
5. Noodles in the water only cooked, over the cold river for 1 minute, and then the Pour into the hot water for a few seconds, back to ask to clip up and drain.
6. Pour into the gravy and mix well, clip up to plate (do not juice, just noodles and meat and green onions)
7. After mounting, sprinkle all the green onion crisps (just onion crumbs), pepper to taste.
Shallots or onions or red onions, depending on which you can accept, the more the more flavor oh! In addition, consumed oil and sesame paste is a different flavor, add sesame paste will be more sweet and fragrant!
捞面是我们常吃的一种面，怎么才能做的简单又好吃，看看我的做法吧。Fishing noodles is a way to get the noodles out of the pot and add toppings to make different kinds of noodles with different flavors. Fishing noodles often eat, in the hot season, especially more, after all, this time the kitchen is as hot as a steamer who is not happy to stay more, plus fishing noodles taste changeable, appetite decline in the season, it is a good choice.
Autumn should be tonic, then choose a beef noodle.
1. Boil the noodles in a pot and put them in cool water to cool. Hanging noodles left a little white heart when you have to fish out, not too soft, not gluten, bad taste.
2. Prepare the ingredients for the toppings, flower king, carrot, beef. Hot pot on the oil, burst incense onion, ginger, down into the soup, cook until it will open, add the king of flowers, carrots can be.
3. Beef on the water control of the noodles, topped with freshly cooked toppings, our simple and delicious beef noodles are completed. I don't know if you like this kind of noodles.
This issue of the guide: what is the practice of fishing noodles?
Fishing noodles, a simple explanation is the water cooked dry noodles mixed with good "ingredients" (or "marinade") made of mixed noodles. The toppings can be a mix of various seasonings, stir-fried vegetables or meat dishes, and a large spoonful of it is simply tossed with the noodles to make a delicious noodle dish.
Nowadays, "Lo Mein" is popular in the northern part of the country, and different regions call it differently, and some places call it river noodles, bed noodles, or noodles. But when it comes to eating "LiaoMian", especially Henan people for the most.
Its origin is in Henan, is a staple in the lives of local people, cooked noodles with fried "toppings" can be eaten (toppings is the local name, that is, the above mentioned ingredients). The toppings are mostly fried dishes, such as tomato and egg marinade, pork stewed vermicelli, cabbage stewed tofu and other common recipes, and occasionally there are also various seasonings made of sauces, such as garlic and soy sauce, balsamic vinegar marinade made of a mixture.
During the busy season, people invented this simple, convenient, and fast "lo mein" to facilitate production without delaying farm work. In Guangdong, there is also the name of "LiaoMian", they call it "mixing noodles", the ingredients are mostly a variety of seasonings made into the sauce, occasionally with a variety of ingredients, the consumption of ingredients and Henan is just the opposite.
As a noodle enthusiast, I have my own way of making noodles, such as "noodles", the most eaten is tomato and egg noodles. The sweet and sour taste of tomatoes - appetizing, with high protein eggs - nutrition, smooth noodles, bright color juice, seasoning full of flavor, absolutely let you think of the delicious. On today's topic, I'd like to share with you a tomato and egg noodle dish.
--- Tomato and egg noodles ---
The main ingredients are 4 tomatoes, 2 eggs, 1 handful of noodles
Ingredients 1 piece of ginger, 2 scallions, 2 slices of garlic
Seasoning thirteen spices, soy sauce, cooking wine, cornstarch, oil, salt
--- Start to make ---
(1) Preparation of materials
The tomatoes, the eggs and the noodles are all in the same color, but they have been used in the same way. (Note: when stirring the eggs in one direction many times, the yolk and egg white can be fully stirred, the egg liquid evenly, the intensity should be small, the color of the egg crumbles bright golden)
(2) make gravy
Prepare a bowl, add 2 tablespoons of cornstarch, add water while stirring, into a thin slurry can be (Note: do not add water at one time, to mix the water while adding, mix the observation of the starch slurry state of the state of the milk on the line, do not be too much to do the thickening of the use of, a small half a bowl)
(3) do ingredients marinade
hot pan, add 1 tablespoon of oil, open medium-low heat, the oil temperature of 60%, shake the pan, so that the oil moistened with the bottom of the pan,
Pour in the prepared egg, shaking the pan, the egg spread evenly, low heat frying slowly, in the fast-forming spatula will be the eggs scattered, stirred out of the sheng
another pan, add 2 tablespoons of oil, open high heat, the oil temperature of 80% (see the oil smoke can be), the oil temperature of 80%, and the oil temperature is very high, so it is not a problem for you.
Add a half bowl of boiling water to boil, then pour in the eggs, thicken with gravy, and cook for 2-3 minutes to reduce the sauce, the marinade is complete
(4) tomato and egg noodles
Add 3 bowls of water to the pot, and bring to a boil on high heat, then add 1 tablespoon of salt, and allow to submerge in the water over the noodles. Add 1 small bowl of cold water and cook over medium heat until well done. Turn off the heat and immerse in boiling water for 1 minute.
A sizzling tomato and egg noodles is a success, the tomatoes are sweet and sour, can make people taste great, the eggs are tender and nutritious, appropriate thickening, smooth noodles, bright color, does not look very appetizing?
--- Content production of the "Q&A" ---
(1) Why do you need to add gravy to make this noodle dish?
A lot of big restaurants chef frying time to use the thickening, the purpose is to give the dishes in color, aroma, taste and so on play a key role.
First of all, the ingredients to make this noodle dish is tomato and egg marinade, the soup should be thick, the taste is good
Because of the high water content of tomatoes, after stewing water is more, in a shorter period of time, the water is not possible to evaporate quickly, and can not achieve the purpose of rapid collection of juice. The main ingredient of the gravy is starch, starch in the preheating will quickly become sticky expansion, the result is that the water is quickly sucked dry, through the thickening to achieve the purpose of rapid collection of juice, which is to increase the role of the flavor
Secondly, the gravy in the heat, it will become transparent and moist, wrapped in the surface of the ingredients, the color of the ingredients can make the ingredients more bright, which is to enhance the role of the color, the good quality, it can make people
The main ingredient of the thickening is the starch, which is the main ingredient of the starch. appetite
(2) Why do marinade also add wine
The main role of wine is to go to the fishy
Many people scrambled eggs tomatoes, often feel a fishy, and add some seasoning can not be very good to cover up the fishy flavor. That's because when cooking tomatoes out of water too much, fishy substances dissolved in the water due to, if you can not very good juice, eat up the taste is not good. As a common fishy seasoning wine, if you can add a little in the cooking process, not only can go to the fishy, but also to achieve the purpose of freshness
--- tomatoes and eggs in the noodles of the "technical Tips" ---(1) do the egg, do not have more water, water, the egg is not thick enough and there is a fishy smell, fried eggs are not easy to form
(2) the egg, not much water, water, not enough thick egg and there is a fishy smell, fried eggs are not easy to form
(2) to do the marinade must be thickened, not more, as long as the purpose of lubrication juice can be achieved, too much soup is too thick, a little sticky feeling, the taste is not good
(3) frying the eggs must be a slow frying over a low flame, so that the eggs out of the tender
(4) the process of cooking noodles should remember to add a cool water, after the hot and cold, the noodles toughness is good, and eaten in a good way. The noodles are so tough that they taste strong
(5) To make this noodle dish, you don't need to let the noodles cool down when they are cooked, but rather eat them while they are still hot. Cool, the flavor of the ingredients will be scattered
Mixed noodles is actually very simple, flour in proportion to the distribution of 1 cucumber, half of the apricot mushrooms, pepper (Roselle) 1, 3 eggs, half a carrot, sesame sauce Garlic appropriate amount of salt vinegar Chicken Essence soy sauce appropriate amount of sugar appropriate amount
- Practice -
1. Preparation of ingredients: half a carrot, 1 yellow claw, 1 Roselle, half of the apricot mushroom, half of the carrots, half of the carrots, half of the apricot mushrooms, half of the carrots, half of the carrots, half of the carrots, half of the carrots, half of the carrots, half of the carrots, half of the carrots. Apricot mushrooms half shredded, boiling water, respectively, blanch radish silk, apricot mushrooms silk over cool water and fish out, standby.
2. Take 2 eggs, use the pan to spread egg pancakes 2, shredded and standby. Cold water and noodles, add 1 egg and a small spoon of salt. Cut thin noodles. Boil the noodles, fish out and dip into cool water to cool for three to five minutes.
3. Fish out the noodles, season with salt, soy sauce, vinegar, sugar, chicken broth and mix well, then add radish, cucumber, mushrooms, egg, pepper, and finally add the sesame sauce with garlic, mix well and serve.
Fishing noodles, for the noodle-based region, should be considered a common meal, fishing noodles, is also a simple and delicious staple in the noodle food. It is a simple and tasty staple of noodle dishes. Fishing noodles can be made with both wet and dry noodles, but the quality of the noodles is important, as the more sinewy the noodles are, the better the taste will be.
The main thing is to cook the noodles, pour the soup at the bottom of the stir-fry plate, and then clip some of your favorite dishes and mix them well, then you have a very tasty lo mein.
The practice of noodles is very simple, there is no particular high demand for side dishes, as long as you love to eat on it, home-cooked are fried what vegetables to do with what vegetables, such as: fried cowpeas, fried green leafy vegetables, meat vegetables, etc., as long as there is a vegetable soup inside the fried vegetables.
Preparation:
1. Make toppings
Stir-fry your favorite dishes, but deliberately stir-frying vegetables, to the pot to renew a little water, so that the soup topping the noodles to be tasty. You can also make your own toppings, such as cowpeas, tomatoes, eggs, cabbage and tofu. Please cook according to your personal preference.
2. Cooking the noodles
Cooking the noodles, whether fresh or dry, requires a good amount of heat. If the noodles are not cooked properly, they will be raw, and if they are cooked for a long period of time, they will be soft, which affects the texture of the noodles. Cooking fresh water is at least three times the face of the water to boil open a little salt and then put the noodle pull loose, put a little salt will increase the noodle gluten taste, big fire burn to the pot surface pan full of a layer of foam, stirring with chopsticks, foam that will dissipate, so repeat two times, the noodle can be increased by a thick one. Dry noodle cooking, water is more than five times the noodle, the same put a little salt, in the first pot of noodles flooded with a layer of foam, adjust the fire gently cook for a minute, so that the noodles to absorb water to become soft, than the fresh noodles to be cooked for a long time can be.
The key time comes, no matter dry noodles fresh noodles, after cooking, do not stay in the pot, immediately fish out of the bowl or plate, try not to pour the noodle soup, or put a little noodle soup, and then poured with the appropriate amount of vegetable soup or the production of the watering dishes, you will not worry about the noodles soft or sticky dough, to be eaten later, stirring evenly is a tasty and delicious noodles.
The above sharing for personal life experience, I hope to help you.
What's the best way to make noodles? Come on, let me, a noodle person, answer this question. The practice of noodles is very simple and convenient, want to have a bowl of delicious noodles, from the noodle and marinade this two aspects of the start can not be wrong.
The gluten brine is fragrant, the side dishes are distinctive, and then with a bowl of original noodle soup. With these elements, is a good enough bowl of noodles. There are many other relatives of lo mein noodles, like brined noodles, cold noodles and so on they are all very similar but with their own specialties.
How to choose noodles:
You can choose hanging noodles, but a better choice is handmade noodles. The way to make noodles is pretty much the same, and as with many good noodles, there is not much secret in the noodles, the secret of good noodles is the shape of the noodles.
Eating noodles, the best texture is still counted wide and book noodles, what round noodles, thin noodles, ramen, not can not be done to eat noodles, but truly feel that the best match is not. The degree to which the marinade can be moistened largely determines whether a bowl of noodles is tasty or tasteless, and the shape of the noodles is important.
Recommended noodle shape:
To be more than two thin, a little wider book a little better. This noodle shape is more convenient to taste, but also more reflective of the gluten and the texture of the book, I remember my childhood in the rural areas, the busy season, a group of men around the wheat field to eat after the wheat noodles, do not see to eat the noodles only to listen to a piece of hissing suction noodle sound, the sound of which is where? All depends on that skillful peasant women rolled out the wide book of pasta shape it.
These two types of noodles, the left side of the slightly wider red tomato noodles are more suitable for making noodles.
When it's hot to eat lo mein, make sure to run the noodles under cool water after cooking so that they don't stick to each other, and the sudden drop in temperature will make the noodles taste smoother and more al dente.
If you're looking for a better way to serve your noodles, a light drizzle of sesame oil and an immediate toss will add extra points to your noodle quota.
How to make marinara soup
At the very beginning, I mentioned that lo mein is convenient and fast, and a big part of its fastness is reflected in the marinara, compared with ramen, chow mein and other noodle dishes, lo mein is more homemade with marinara, what is scrambled eggs with tomatoes, diced tomatoes with eggplant, stir-fried pork with bean curd, and other very random homemade dishes can be a good partner of lo mein.
Marinade recipe:
In the pursuit of gourmet food, although the noodles, eating is more and more demanding. Here is the most basic and common way to share the marinade of diced eggplant.
Ingredients: tomatoes two round eggplant a
Practice: tomatoes peeled and diced, round eggplant do not have to peel, diced, pour oil in the pot, add chopped onion burst incense, put tomatoes and eggplant diced with stir-frying, and then add the amount of water is about to be no more than the dish began to simmer. With the stew, the tomatoes will be further dispersed gradually melted in the soup, and absorbed into the tomato soup eggplant is not peeled, will not turn black hair black, will always be the eggplant whitish yellowish color, so tomatoes and eggplant is a perfect match. After the diced eggplant stew is soft, put sugar, salt and sesame oil, and directly out of the pot.
Finally, pour the marinade over the fished out noodles and you're done.
Choice of side dishesIn addition to the daily shredded cucumber, shredded green pepper, shredded onion, there is an exclusive side dish for eating lo mein in Henan, which is thorn mustard.
It's this green leafy plant on the picture, and for those who like the smell, the presence or absence of thorn mustard can be serious enough to determine whether the bowl of lo mein has a soul or not. If you don't have it or don't like it, then you can also use coriander as a substitute.
In addition to the wasabi, the most important thing you can't go wrong with is the garam masala sauce.
Garlic sauce practice: garlic mashed garlic, add vinegar, soy sauce, sesame oil, sesame seeds, and then add the right amount of drinking water on it, pay attention to only cool water, warm can not be, it will make the garlic have a bad odor.
Seriously, to answer this question, I wrote myself hungry. About how to do the noodles, I know the dry goods refinement but all share, choose a good noodle shape, with a good key ingredients, casually a home cooking, that is the most delicious fishing noodles. I don't want to talk about it, I'm going to make a bowl of noodles to eat.
Hello owner, I'm glad to answer your question:
The following is the introduction of fishing noodles:
Home cooking oyster sauce fishing noodles
Ingredients
Egg noodles appropriate amount, 3 young kale, 3 fresh shrimp, 2 small red chili pepper, 1 tablespoon of oyster sauce, scallion oil, a little bit of
Method
1. Boil the water, blanch the shrimp until cooked, remove the head and peel the shell to be used. Cook the shrimp, remove the head and peel the shell and set aside; then add the kale and blanch;
2. Boil water in a separate pot, add the egg noodles and cook; remove from the pot and put into cold water; drain after cooling, put into a dish and add a little green onion oil and mix well;
3. Put the noodles into a bowl, add the kale, pour in the oyster sauce, and garnish with the shrimp and the small red chili pepper to be ready.
Everyone has their own way of doing things. Making noodles is actually something very simple, and the answer is even less to complicate the simple. Murafu's everyday omelette noodles are simple, quick, hassle-free, and still taste very good, so I hope this helps.
Required materials: an egg, a tomato, one or two noodles (a person's amount)
Required seasonings: Lao Gan Ma, oil chili, soy sauce, vinegar, vinegar pepper oil
Method: 1. Heat the frying pan, add vegetable oil, and wait for the oil to be warmed up and then add the egg. Be sure to fry slowly in warm oil.
2. After the eggs are fried, add water directly to boil.
3. In a bowl, add seasonings such as Sriracha, oil chili, soy sauce, vinegar and vinegar pepper oil.
4. When the water boils, add the prepared noodles, remember to stir a few times with chopsticks so that the noodles do not stick together. Cook for two minutes.
5. Add the prepared tomatoes and continue to cook for one minute.
6. Add the noodle soup to the mixing bowl, then fish the noodles and tomatoes and eggs into the bowl and use chopsticks and two times.
A bowl of tomato omelette noodles is ready
This season is the time to eat cold noodles, hot weather, a bowl of refreshing cold noodles, drinking a bottle of ice-shocked beer, is simply soothing summer.
Said fast, but the noodles want to do a good job of which have to pay attention to, depending on what you like the flavor, how your handiwork!
But don't worry, I'll share with you today a strange cold noodles, taste strange, eat comfortable, eat a bowl, but also to come back to a bowl to satisfy:
A brother of the "food and the heart of the journey" of -
A habitual "eat noodles in my house," the invitation to the old family's obsession with noodles, noodles, of course, the first to choose a good noodle, in a word, is to choose a noodle flavor of the noodle, in the loss of the original flavor of the world, the original flavor is a kind of true. Noodle mixing is the basic work of the white case, "three clean" is the requirement, the gluten of the noodle and the moderation of the noodle is the bottom of the noodle, there are added egg white and salt, there are cool white water, there are cold water, to name a few. Stacked noodles with the material is also quite elaborate, directly with flour, with cornmeal is not a few, with a little starch and so on to eat do not go more slippery and refreshing, the beauty of food, since the beginning has been the difference. The best hand-rolled, rolling noodles is physical work is more technical work, the surface should be repeatedly kneaded揸, small rolling pin along the edge of the push round, large rolling pin rolled a few times a wrong side, even sprinkled with flour pouncing, repeated a number of times, a round, thin and bright sheet has been shaped, a ball of flour spread like paper, a rolling pin dashing like a pen, gourmet, a painting, life is really colorful.
White water soup noodle now people have felt tasteless, "up cooked water" is its upgraded version, small onions, leeks, garlic and other chopped marinated punch soup noodles, eat fresh and smooth mouth, aroma, rural areas, many of which are happy with the noodles, the figure is hot for a long time. A bowl of choking pot noodles is a common practice, nostalgic version of many, the supply and marketing society of the mass canteen master meat, noodles on the weighing, hot oil shredded meat, clattering sizzle, onion, ginger and garlic popping pot, the bottom vegetables stir-fried pot, soup hot choking, noodles in the pot, greens and bean sprouts to taste, bright oil freshness, a bowl of pot, full of fresh fragrance, coriander, balsamic vinegar at random, a mouthful of go down, painfully. People said that the material was not abundant, meat and noodles incense memories of incense, I said thousands of years of food unchanged, taste flavor flavor.
Of course, we have to say that the main event of handmade noodles, directly on the pot to fish the noodle aroma overflowing, eat up the hearty; hot water to fish the soft, eat up the elasticity of the full; cold pull of the sinewy and crisp, eat up the wind rolled clouds. A sea bowl down, eat out of a body sweat, and then a bowl of noodle soup, the old family called the original soup original food, is really a pleasure. At that time, this fishing a shaking a bowl of instant taste changes, why not complete the gorgeous transformation of the face, with the taste buds of the update changes in every detail, is the key to the achievement of gourmet food. A good bowl of noodles taste different from different toppings, toppings similar to the lid of the lid of the rice, handmade noodles brocade flowers, so that a bowl of noodles glowing with thousands of vitality, root vegetables boiled vermicelli enthusiastic, tomatoes scrambled eggs homemade, fried eggplants, beans fried eggplants fragrant, and bashful similar to the Yu cuisine in the pot braised vegetables, various collocation, meat and vegetables, color is very different, but for this bowl of noodles tasted is always the heart of the appointment.
If the watering is a bowl of handmade noodles on the icing on the cake, then the old family for a drink of good garlic sauce can be called the spirit of the bowl of noodles, garlic to the local production of garlic, overnight not rancid, garlic thick, red pestle and mortar scoop 搉聙聺 out the best, seasoning to be put in all the love of spicy can be put into the green and red chili peppers, love the aroma of vinegar plus small rice vinegar, love the acid plus persimmon vinegar, do not water only with garlic sauce and eaters are also not a few. The garlic is spicy, but it is a good way to make it. Garlic is pungent and spicy, a dish that touches the taste buds, soothes the mouth and tongue, passes the stomach and intestines, the family is only fast?