material
Big tomatoes, 3 seafood mushrooms, a box of small rapeseed, 3 longevity black trees, 500 grams of ginger, a little chopped green onion, a little salt, a spoonful of chicken essence and a spoonful of sesame oil.
method of work
1, wash tomatoes, blanch them with boiling water, peel them, cut them into small pieces, then rinse the small rapeseed with water, set aside and wash the seafood mushrooms.
2. Heat oil in a pan, saute ginger, then add tomatoes, stir-fry them with a shovel until they are fragrant, then add cold water and cover the lid.
3. After the tomato soup is boiled, add the seafood mushrooms, then add the salt and chicken essence after boiling, then take out the soup and put it aside.
4. Add water to the noodles in another pot. After the water boils, you can put them in. It is almost good to add cold water twice.
5. Put the noodles into the soup just cooked, add the blanched vegetables, stir well, then sprinkle with chopped green onion and pour with sesame oil to eat.
Tips
1, vegetables must be blanched with water, not cooked with soup, or they will turn yellow, which will not look good. 2. When tomatoes are peeled, they can be scalded with boiling water, which makes them easy to peel.
3. Don't cook noodles like Wudong for too long. If they are too soft, they will not taste good. 2, cold udon noodles ingredients
300g of udon noodles, quail eggs 1 piece, 20g of chopped shallots and 20g of radish paste.
seasoning
50g of Japanese soy sauce and 50g of wooden fish soup.
method of work
1. Cook udon noodles with water, soak them in ice water until cold, and then drain.
2. Mix the wooden fish soup with Japanese soy sauce.
3. When eating, mix chopped shallots, radish puree and quail eggs into 2, and then soak udon noodles.
If you are spicy, you can add a proper amount of mustard to the sauce to add a rich flavor.
Note: Muyu Flower, also called Chai Yu Flower, is made by slicing dried Chai Yu. Chai Yu is a sacred product for cooking soup. Delicious Chai Yu should be made of fresh tuna. After the tuna enters Hong Kong, the head and tail are immediately removed and the bones are removed, and only the muscles at the back of the abdomen are taken to make Chai Yu, which is precious because there are very few available parts.
Muyuhua was bought in the underground supermarket of Xinguang Tiandi. If you are not in Beijing, you can look for it on Taobao. 3, black pepper beef fillet fried udon noodles raw materials: tender beef, udon noodles, vegetables, onion. Seasoning: black pepper juice (Lee Kum Kee's is good), cooking oil, soy sauce, chicken essence. Practice: 1, boil the water in a large pot, add the vegetables and cook them, and take them out for later use;
2. Put udon noodles in the raw water pot, bring them to a boil, then take them out and drain them for later use;
3. Shred beef, knead with a little salt, yellow wine, starch and water, and leave for 15 minutes;
4, put a little oil in the pot to heat up, stir fry the shredded beef until it is broken;
5, add the right amount of black pepper juice and stir fry for a while, and put it aside;
6. Add appropriate amount of oil to the original pot, and saute the onion;
7. Stir-fry the udon noodles, add the delicious fresh soy sauce and stir-fry until evenly colored;
8. Add a little chicken essence, season with salt and stir fry;
9. Add the fried shredded pork and vegetables, stir well, and serve. 4. Japanese fried udon noodles
Raw materials:
Udon noodles 1 packet (200g), onion 1/4 (shredded), a little sliced meat, cabbage 1/4 (sliced), and half a carrot (sliced). Practice:
1, first put udon noodles in boiling water and burn them slightly, then remove them and rinse them with cold water to drain;
2, put a little oil to fry the meat slices;
3. Add shredded onion and carrot slices and stir fry;
4, add cabbage, add a little salt and light soy sauce, scallop seasoning, stir well;
5. Add udon noodles and stir fry evenly.
6. Sprinkle a little Muyu flower.
5. Sour soup udon noodle material:
200g udon noodles, cooked beef 100g, tomato 1 piece, rape 1 tree, chopped green onion, minced ginger and garlic, vinegar 1 tablespoon, tomato sauce 1 spoon, salt, chicken essence and red oil.
Practice:
1, beef and tomatoes are all cut into pieces. 2. Heat oil in the pan, saute shallots, ginger and garlic, add beef, tomatoes, vinegar and ketchup, stir fry, then add appropriate amount of water and salt, bring the chicken essence to boil and stir well, and the sour soup will be ready. 3. Boil boiling water in another pot (the amount of water can cover the noodles), add udon noodles and cook them, and finally add rape to make them slightly hot. Then remove the noodles and rape and put them in a bowl, and pour in the sour soup just cooked. (You can also cook noodles directly in sour soup, but the soup is more refreshing when cooked separately) 6. Beef udon noodles udon noodles (400g), yellow beef (222g), Xiaotang cuisine (2), broccoli (6 small flowers) and clear chicken soup (500ml). Marinade: oil (1 tbsp), chicken powder (1/3 tbsp), soy sauce (1 tbsp), cooking wine (1/2 tbsp), and raw flour (1 tbsp). Chicken powder (1 tablespoon), oil (6 tablespoons), salt (1 tablespoon), soy sauce (2 tablespoons). [HaoChi 123.com] < /A> 1, clean and slice beef in a bowl, add 1 tbsp oil, 1/3 tbsp chicken powder, 1 tbsp soy sauce, 1/2 tbsp cooking wine and 1 tbsp cornflour, and mix well to marinate/kloc-0. 2. Wash broccoli and Xiaotang vegetables, add 1 tablespoon salt to the water in the pot, add broccoli and Xiaotang vegetables 1~2 minutes, and drain. 3. Heat 6 tablespoons of oil in the pot, pour in the beef slices and fry them for1~ 2 minutes, sprinkle 4 tablespoons of water in the meantime and fry until the blood disappears, then pick up the beef slices and use the beef juice in the pot for later use. 4. Pour clear chicken soup into the pot, add 2 tablespoons of soy sauce and 1 tablespoon of chicken powder and mix well. After boiling, add udon noodles, cover the pot and cook for 2 minutes. 5. Put the cooked udon noodles into a bowl, put on Xiaotang dishes, broccoli and beef slices, and pour in the soup. 6. Steaming beef udon noodles will be ready to eat soon, so what are you waiting for? Tips: 1, the boiling time in Udon should not exceed 3 minutes, otherwise it will be easy to boil and the taste will not lose its teeth.
2. The soup base of Japanese udon noodles should be made of traditional Japanese sake, soy sauce, Japanese miso and dried fish skin, which is salty and delicious.
3. Beef should be beef, followed by buffalo, which is soft and fragrant. Using the soup of fried beef as the soup base can add delicious meat flavor to chicken soup. Buffalo is hard, poor in taste and light in meat flavor. [