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Oolong noodle (Japanese: ぅどん, English: udon, written in Japanese characters as: 犟 tun), also known as Oolong, is a kind of Japanese pasta. It is made of wheat, and there are special regulations on thickness and length.

There are many kinds of oolong noodles in Japan, such as Inating Oolong noodles in Akita, Shui Ze Oolong noodles in Gunma, and Kasumi Oolong noodles in Saitama.

Basic Introduction Chinese Name: English Name of Oolong Noodle: Udon Main Ingredients: Flour, Egg Taste: Clear Flavor Japanese Name: ぅどん Cooking Method: Basic Introduction of Cooking Accessories: Beef, Cauliflower, Rapeseed Heart, Historical Origin, Name Origin, Industry Regulations, Oolong Noodle Origin, Gourmet, Gourmet History, Soup Characteristics, Others, Edible Methods. English: udon, written in Japanese characters as "stubborn", is also called Oolong noodle in Chinese mainland, Hong Kong and Macao. Oolong noodle Oolong noodle is one of the noodles with the most Japanese characteristics. It is also called the three major noodles in Japan with Japanese buckwheat noodles and green tea noodles, and is an indispensable protagonist in Japanese restaurants. Its taste is between sliced noodles and rice flour, and it is soft, and with carefully prepared soup, it becomes a delicious pasta. It is a thick white noodle (4 mm ~ 6 mm in diameter) made by mixing salt and water into flour. Add hot soup in winter and cool it in summer. Cool oolong noodles can be eaten with a thick sauce called "noodle seasoning juice". The most classic Japanese oolong noodle method is inseparable from beef and broth. The noodles are smooth and soft, and the sauce soup is rich. Therefore, if you go to Japan, you must try a bowl of beef oolong noodles from Kagawa Prefecture. Oolong noodles have zero trans fatty acids and contain many high-quality carbohydrates. You can taste different flavors by mixing different condiments, soups and seasonings. Sometimes, Undaria pinnatifida, tempura and shallots are added to the noodles to eat together. In Xian Yi, Japanese people, old and young, Udon is a very common food whether eating at home or out. Historical Origin Japan has always had a lack of wheat cultivation and pasta culture. Today's Japanese pasta culture is influenced by China and the West, and Oolong noodle is produced by the introduction of Tang Dynasty pasta into Japan. According to the oral legend in Xiangchuan County, Konghai (master of dharma dissemination, 774-835 AD) was brought back from the Tang Dynasty to make noodles, which saved the local poor in Zanqi. Because there is little rain in Seto Inland Sea, it is difficult to grow rice and teach it to Zanqi people. It is generally believed that this is the prototype of Zanqi Udon. Originated from the fruits of the Tang Dynasty (i.e., cakes from the Tang Dynasty) which had flourished in Nara era-sakubei, hakutaku (Chinese phonetic) and konton. Sakubei)- a long, thin and crossed fried cake made by kneading flour and rice flour. The seventh day of the lunar calendar will be eaten in the ceremony of expelling malaria. The system of asking for cakes has developed into Su Mian, Wudao Udon and Inating Udon. Hakutaku)- Pastry that is kneaded with flour and cut into rope or dough. It has evolved into today's houtou. Konton)- Flour filled with meat stuffing, or cooked or steamed cakes. Evolved into jiaozi or wonton today. The name comes from Udon. The pronunciation of Undonn is changed from unn-donn, and "Udon" is often written as "ぅどん" in Japanese, but it is often written as two other Chinese characters in the more famous time-honored brands: ? (wen) tun. According to the industry regulations, in the current Japanese agricultural specification (JAS), the cross-sectional diameter of the round surface should be above 1.7 mm, and the width of the corner surface should be above 1.7 mm as "oolong noodles", and the following ones should be "Japanese cold noodles" (width1.2 ~1. In addition, there is a clear difference between "fine oolong noodles" and "Japanese cold noodles" in the common concept in society. The origin of oolong noodles Fujian Youxi folk researchers spent 25 years trying to solve the mystery of Japanese oolong noodles. Our reporter Pan Xiang called oolong noodles, buckwheat noodles and green tea noodles as the three major Japanese noodles, and oolong noodles are even more called Japan's "national noodles". If someone said that Oolong noodles originated in China and Youxi, Fujian, how would the Japanese feel? Are Youxi people bragging? Or is it true? "Oolong noodles really originated from Youxi, where we call sliced noodles, commonly known as' big noodles'." Fu Shuhua, a folk researcher in Youxi, Fujian, said that he is not a "Smecta" and that everything he said is well-founded. In order to explore the relationship between Japanese oolong noodles and Youxi noodles, Fu Shuhua has spent 25 years. The "Chinese Dream" 19881month in which Youxi noodles germinated for 25 years was found in japanese language school, Shinjuku, where Fu Shuhua, who just arrived in Japan, studied. In a Japanese class, when the teacher introduced the local cultural customs, Fu Shuhua put forward the view that oolong noodles originated from Youxi. "I remember very clearly that the teacher asked us to compose words. She said that if we were hungry, what would the Japanese eat? Some students said that we could eat sushi, and some students said that we could eat rice balls. I said that we could eat oolong noodles, and told the teacher that oolong noodles were also available in my hometown of Youxi, Fujian, China." The following scene is still fresh in Fu Shuhua's memory. "Japanese teachers and classmates from other countries didn't say anything, but China compatriots smiled and said that I was bragging. Where can I find Japanese noodles in China?" This made Fu Shuhua very depressed. "It's obviously the same thing. The Japanese didn't say anything, but the China people themselves are always not confident." After returning to China, Fu Shuhua founded Dongfang Ichiro Food Model Company, and the first food model he made was a large bowl of "Youxi noodles". "I want Chinese people to get to know the big picture, and don't forget all the things of our ancestors after going out." Every important exhibition, Fu Shuhua will bring this bowl of models to the exhibition. "As soon as many people see that this thing is very realistic and imaginative, they will come to take photos with this bowl of noodles. I am also taking pictures next to it. There have been thousands of them over the years." In Fu Shuhua's mind, Japanese people can make a bowl of noodles a household name. Why can't such a good traditional skill in China be carried forward? "Now many people in society are thinking about how to innovate, which is very impetuous. I just want to find those lost traditions and restore their previous glory." Fu Shuhua said that this is his "Chinese dream". Japanese TV station specially sent people to "find noodles" in Kaiyuan Temple in Fuzhou. If it is said that in Shinjuku, Japan, Fu Shuhua only vaguely feels that there are many similarities in taste and production technology between Japanese oolong noodles and Youxi noodles, then the arrival of Japanese Kawahara Hiroshi and Imai Keio deepened Fu Shuhua's judgment on this matter. "The two of them are technical consultants hired by Dongfang Ichiro Food Model Company from Japan. Once I took them to visit Youxi, my hometown. At noon, my hometown entertained them with noodles. I didn't say anything, but they exclaimed,' How can China eat oolong noodles in the countryside?' " Fu Shuhua asked two technical consultants to observe the whole process of making the noodles in detail, and both Japanese said that the noodles and Japanese oolong noodles were almost exactly the same. "Kawahara Hiroshi told me that the Japanese all know that Kagawa Prefecture is the hometown of Oolong Noodles. According to legend, the Japanese air and sea master brought it back to Japan from China in the Tang Dynasty, but the source has not been found yet." This makes the complex of "Youxi section" that has been lingering in Fu Shuhua's mind for more than 20 years surface again. Fu Shuhua, who is predestined friends with Buddhism, is no stranger when he hears the name Konghai, because he knows that there is a bronze statue of Konghai in Kaiyuan Temple in Fuzhou. Japanese monk Konghai was born in 774 AD and died in 835 AD. In 804 AD, he was sent by Japan to study Buddhism in the Tang Dynasty. When he returned to Japan, he brought back a large number of Buddhist classics. Inspired by the spelling principle of Sanskrit letters, he invented Japanese alphabet Hiragana and created Japanese characters, becoming the greatest Buddhist master in heian period, Japan. Another thing that Master Kong Hai brought back to Japan was flour. Fu Shuhua and Kawahara Hiroshi came to Kaiyuan Temple in Fuzhou, and a mage named Lingyuan told them that Master Kong Hai came to China with the Japanese envoy to the Tang Dynasty, and was caught in a typhoon in the East China Sea. The ship that Kong Hai and the envoy Fujiwara took drifted at sea for 34 days, and finally landed in Chian Village, Xiapu County. More than 30 people were rescued ashore by local villagers. Because all the customs seals were lost, Kong Hai and others had to stay there. "He lived in Kaiyuan Temple for more than two months." Master Lingyuan told Fu Shuhua that Japanese friends often sent delegations to visit Kaiyuan Temple. Last week, there was a group of more than 500 people. Many Japanese tourists also learned about the living and eating habits of the Tang Dynasty, including noodles. Japanese! Looking for noodles! What the hell is going on here? In order to find out all this, Fu Shuhua decided to go to Kagawa Prefecture in Japan in person. Japanese academic circles have explored the mystery of the life experience of oolong noodles for 30 years. "In Japan, as long as Xiangchuan County is mentioned, everyone's first reaction is oolong noodles, just like when Shaxian County is mentioned in China, it is associated with Shaxian snacks." In July, 20 13, Fu Shuhua flew to this hometown of oolong noodles and lived there for one month. The administrative division of Japan is one capital, one government, two houses and forty-three counties. The "county" corresponds to the domestic administrative level of "province", and Zanqi is the ancient name of Xiangchuan County, which is a city within its jurisdiction. Visiting Huisheng is the vice president of Zanqi Oolong Noodles Research Association in Xiangchuan County. Since the president, Mr. Makoto, is over 70 years old, most of the affairs of the seminar are handled by the visit of an oolong noodle enterprise. Fu Shuhua went to Xiangchuan and paid a special visit to Huisheng. "He told me that the oolong noodles are definitely from China! But they haven't found the same noodles yet. " Visiting Fu Shuhua said, Nagano Sakaguchi, an assistant professor at Osaka Yunyi University, once retraced the route of China, an air master, logged in from Chian Town, Xiapu, Fujian Province, and passed through Fuzhou, Hangzhou, Suzhou, Yangzhou, Kaifeng, Luoyang, Xi 'an and Hanguguan. Zanqi Oolong Noodles Research Association sent people to China to look for Oolong noodles several times in the past 30 years, including a special trip to Kaiyuan, Fuzhou. "The Japanese have always believed that the source of oolong noodles is most likely from the north of China. They have been searching in the north for many years and found cold noodles similar to oolong noodles, but the cold noodles are too thin, and the cross-sectional diameter of the round surface of oolong noodles should be above1.7mm, and the width of the corner surface should be above1.7mm, so the cold noodles in China may be' fine oolong noodles' and'. Fu Shuhua said that he was very excited when he visited Youxi's sliced noodles, because the original name of Oolong noodles in Japan is "sliced noodles", and the way to eat soup in winter and cold salad in summer is exactly the same as Youxi's sliced noodles, and it is also very similar in appearance. Fu Shuhua's trip to Japan has also made new discoveries. The current abbot of Shantong Temple in Xiangchuan County, founded by Master Kong Hai, once wrote an article, thinking that the source of oolong noodles is likely to appear in the south of China. Oolong noodles, called oolong noodles in Japanese, may have originated from Youxi Paipai Han in Wulong River, so why did the section of Youxi spread to Japan? Fu Shuhua paid a special visit to Zhang Qixing, a researcher of Youxi County Records Office. Zhang Lao said that Youxi County was founded in the 29th year of Kaiyuan in Tang Dynasty (AD 74 1 year) and belonged to Fuzhou. At that time, many people in Youxi cut trees and discharged them along the Minjiang River, and they fished the wood ashore in Fuzhou to buy and sell, which was likely to have contact with Konghai Master. "I've been thinking, why is the island next to the Wulong River in Fuzhou called Youxizhou? Is it because Youxi people are named after fishing for wood here? In Japanese, Udon just means Oolong. Could it be related to the Oolong River? Could it be that Master Kong Hai ate this noodle on the Wulong River, so he went back to Japan and named it Oolong Noodles? " Fu Shuhua remembers that when he was a child, his hometown people often washed their faces in the river, and then picked them up and added chopped green onion and soy sauce to eat them. This eating habit was very suitable for businessmen who cut trees along the river in the Tang Dynasty. Zhang Qixing also revealed to Fu Shuhua that the genuine "Youxi County Records" during the Chongzhen period is now in the Library of Congress of Japan, while China has only a copy, which suggests that Youxi and Japan had an unusual origin in those years. "The Japanese official statement is that Oolong noodles have a history of at least 300 years. Could it be that Master Kong Hai spread the concept of Youxi noodles to Japan, and then some Japanese brought back the technology of the whole noodles during the Chongzhen period?" Faced with this series of conjectures, Fu Shuhua can only explain it through further investigation and study. "I am now collecting tools used to make sliced noodles. The more I collect them, the more I find that they are exactly the same as the traditional Japanese oolong noodles." To Fu Shuhua's relief, more and more cultural celebrities have begun to pay attention to his research. You Jiarui, Dean of Lixue College, also wrote an inscription for him: "Japanese oolong noodles originated from Youxi, China." On August 25th, 20 13, Kagawa Zanqi Oolong Noodle Research Association sent him a letter: "You came to visit Oolong Noodle in the hot weather a few days ago, and the pictures you provided aroused great interest of the president of the Ministry. If possible, please provide us with more information." Gourmet Gourmet History is generally believed to have spread from China to Japan in the Middle Ages. There is a saying that it was not a quilt cover at first, but a dessert wrapped in honey. "Tuntun" is a Japanese word, originally written as "chaos". It first appeared in the book "Edojia Cidi" at the end of Heian, but/kloc-in the 8th century, Yi Shi Zhenzhang in the Edo era thought that it should be a dumpling-like food made of flour with stuffing, and its volume is six clouds: "Wonton is warm and cloudy, and wheat flour is used as dumplings, stuffed and cooked." Clouds are chaotic, and the words are turned round and round without any reason. Because the circle is unprovoked, it is also named after the word chaos. Because it is food, it is changed to the word beside Sanshui. Because of hot cooking and eating, the words are heated and the clouds are also awkward ... The clouds in this world are also cut, not the ancient wonton. " The Edo period was separated from the end of heian period in that year, and there was also a barrier of more than 600 years. His inference may be well-founded, or it may be just a family statement. Zhen Zhang of Yi Shi thinks that Tun is "cutting wheat", that is, "cutting noodles", and its source is "water-induced cakes" in the Southern and Northern Dynasties (or earlier Han Dynasty) in China. Stubborn was probably shaped in the16th century at the end of Muromachi era. At first, it formed two basic forms of Japanese noodles together with suomian (or plain noodles for writing): "Stubborn", which is now translated as "oolong noodles", is a kind of thick noodles, which is usually used as hot food, unlike suomian (plain noodles). According to the oral legend in Xiangchuan County, Oolong noodles were brought back from the Tang Dynasty by Konghai, a master of Buddhism. Because there was little rain in the inland sea of Seto, it was difficult to grow rice and pass it on to the people. The popularity of oolong noodles in Japan was probably after the mid-Edo period. There are two reasons: one is the development of urban catering industry, and the other is the popularity of soy sauce. The prosperity of various food stalls in the Edo era greatly promoted the popularization of oolong noodles, and later it was extended from the city to the countryside and became one of the daily diets of Japanese people. Soup with characteristics of oolong noodles is just soy sauce soup in China. In fact, there is a so-called "juice" in it, that is, the soup made from seafood, but there is generally no oil and water. Its form is mostly "foxy", that is, a large oily tofu is put on the noodles (the shape and taste are somewhat different from those of China). Because its color is like the color of a fox, it is named. This flat piece of oily tofu on the noodles is also made differently from China. After the tofu is fried, it should be put into boiling water to boil the oil and gas, then drained, and slowly cooked with sugar, soy sauce and seafood soup, so there is almost no oil star on the noodle soup. Other ways to eat are from the staple food alone. When you enter Xia Zhishi, you can make several Japanese cold noodles by "cutting and cooking clear water" in line with the season. Udon is the most popular food for diners. Every noodle on the ice in a bamboo box is as crystal clear as Jingdezhen porcelain, and the bones and muscles are just right after eating it. This seemingly simple noodle is actually the result of several complicated and strict technological processes. Made of traditional Japanese sake, soy sauce, Japanese miso and dried fish skin, it tastes salty and delicious. Diners can also add the spicy smell of mustard according to their personal tastes. This noodle is cold and refreshing, and the taste is pleasant. Fried shrimp, vegetables, tempura and fried chicken are also the best dishes for cold eating in Udon. Eating together can not only relieve the greasy dishes, but also add delicious flavor to cold noodles. The main types are simply used as substitute food for civilian staple food and rice staple food, and as "hot" food during festivals, which are very popular in ancient Japan. In terms of consumption, Qiqi oolong noodles ranked first in Xiangchuan County of Shikoku and second in Gunma County, the origin of dried oolong noodles. Cooking methods and ingredients strongly reflect regional differences, so there are various types. Inating Oolong-faced horses in Akita, Japan, Shui Ze Oolong-faced horses in Saitama, and the chess face in Nagoya (きしめん, "chess" is the same as "chess"). Today, people eat more at the end of beef hot pot or other hot pot. At that time, the soup in the pot was quite delicious. Put in the cooked oolong noodles, boil them, scoop them up and put them in a small bowl, and sprinkle a little chopped green onion (in Japan, it is often chopped green onion). Oolong noodle restaurant or food stall, which first appeared on the streets of the city, was not in Edo, but in Osaka, and it is more famous in Shikoku Island (now Kagawa Prefecture) further west. There is a noodle machine company with a history of 103 that specializes in making all kinds of oolong noodles (Lamian Noodles, buckwheat noodles, spaghetti). The company name is Qiqi Noodle Machine Co., Ltd. They have China Branch (Shanghai Fuduowei Trading Co., Ltd.) in Jing 'an District, Shanghai, Huawan Oolong Noodles, Maruko Oolong Noodles, Seto Oolong Noodles (Quansheng Restaurant). How to make it Main ingredients: noodles (standard powder) 400g, auxiliary materials: beef (lean) 222g, cauliflower 50g, rape heart 30g, seasoning: vegetable oil 70g, chicken powder16g, soy sauce 30g, cooking wine 5g, starch (corn)10g, Salt 1 0g production process1,beef, washed and sliced, put into a bowl, add oil10g, 3g of chicken powder,10g of soy sauce, 5g of cooking wine and10g of raw flour, mix well and marinate15min. 2. Wash the cauliflower and rape heart, add15g of salt to the water in the pot, add the cauliflower and rape heart1~ 2 minutes, and take out the drained water; 3. Heat 60 grams of oil in the pot, pour in beef slices and fry for1~ 2 minutes, during which 60 grams of water is sprinkled and fried until the blood disappears, and the beef slices are picked up and the beef juice in the pot is used for later use; 4. Pour clear chicken soup into the pot, add 20g of soy sauce and10g of chicken powder, stir well, add oolong noodles after boiling, cover the pot and cook for 2 minutes, and turn off the fire; 5. Put the cooked oolong noodles into a bowl, put the rape heart, cauliflower and beef slices, and pour in the soup. Usually, it is made of low-viscosity powder and medium-viscosity powder with a certain amount of salt, and the soup base made of soy sauce is often used when eating. "Udon" noodle is actually a cut surface of China. Its basic method is to mix the noodles with salt water to promote the rapid formation of gluten in the dough, then roll it into a big cake, and then stack the big cakes and cut them into noodles with a knife. Later, in the production process, people often add rice flour to the flour, so that the noodles made are between the cut surface and the rice flour, which tastes soft and can be regarded as a delicious pasta with carefully prepared soup. Of course, oolong noodles are basically processed by machines, and sometimes vegetable juice and other condiments are added to the noodles to make a variety of varieties. Oolong noodles are made by mixing good dough with salt water (salt can promote the rapid formation of gluten in dough), rolling into a big pancake, and then folding the pancake and cutting it into noodles with a knife. Later, in the production process, people often add rice flour to the flour, so that the noodles made are between the sliced noodles and rice flour, and the taste is soft. In terms of consumption, oolong noodles ranked first in Xiangchuan County of Shikoku, and the origin of dried oolong noodles ranked second in Gunma County. Oolong noodle soup in different regions is also obviously different. Generally, in eastern Japan, dark soy sauce is used to add seafood juice, while in the west, light soy sauce is used to add seafood juice. Even the Udon instant noodle seasonings sold in the east and west regions have such differences. Curry oolong noodles (-カレーぅどん) originated from Indian curry. After passing through the Japanese mind, it has commercialized the complicated ingredients and practices like instant noodles, and our cooking has also become simplified, no matter whether it is a little chef who just entered the kitchen or a man who can't cook well, a piece of curry. Even when you lose your appetite, you can't help but eat a big bowl of rice when you smell the aroma that arouses your stomach. Curry oolong noodles can be eaten in some Japanese restaurants. It is a completely new way of eating. Japanese curry blocks and Japanese smooth oolong noodles actually complement each other. Ingredients: (4 persons) Cooked Oolong Noodles, 4 pieces of onion (small) 1 Japanese curry block 100G water, 4 cups of pork, and cooked green beans with appropriate amount of seasoning: 2 teaspoons of soy sauce (add or subtract according to your own taste), Kunbu tea/Kloc. It is processed and refined from kelp, and it is still delicious without putting it away.) Water-soluble sliced chestnut powder water and sliced chestnut powder are each 1 tablespoon oil 1 tablespoon. Practice: 1, onion is cut into 2-3MM width, and curry blocks are chopped to facilitate melting. 2. Add oil to the pan, heat it, add onion and stir fry. If it is shredded pork, add it and stir fry. 3. Stir-fry the onion until soft. After the meat becomes discolored, put it in water. While waiting for the water to boil, take a net spoon and skim off the white foam. 4. Add the minced curry, reduce the heat and stir with a spoon. 5. After the curry is melted, add kelp tea, soy sauce and water-soluble chestnut powder and stir until boiling. 6. Drain the cooked oolong noodles, put them into a bowl, and pour them with 5 kinds of curry juice and green beans. You can also add some shredded onion if you like. Intimate reminder: in step 3, please don't neglect to skim the white foam, because if it is raw meat, the white foam is blood foam, which is not good for your health and tastes bad. Beef oolong noodles, buckwheat noodles and green tea noodles are the three most representative noodles in Japan. In Japan, oolong noodles are a must-have item at home and an indispensable protagonist in Japanese restaurants. The most classic Japanese oolong noodle method is inseparable from beef and broth, but it is ordinary. There are many places we have met before, and the difference in taste lies in oolong noodles. Therefore, when you go to Japan, you must try a bowl of beef oolong noodles from Jinchuan County. There's no harm in not going. I went to the supermarket and bought oolong noodles made in Jinchuan, and I can cook the same delicious food at home. Ingredients: 200 grams of oolong noodles, 50 grams of beef slices, 2 rape hearts, and mushrooms 1 flower. Seasoning: 20g of Japanese soy sauce, 20ml of Japanese soy sauce, cuttlefish 1 g, 5ml of sake, Weilin 10ml, 20ml of stock. Practice: 1. Add stock, Japanese miso, Japanese soy sauce, cuttlefish essence, sake and Weilin into the pot, boil for about 5 minutes on low heat, then add oolong noodles, and put them into a bowl after 3 minutes. Japanese beef noodles with oolong. 1. Boil the rape heart and mushrooms and put them in the noodles. 3. Sprinkle a little soy sauce on the fat beef slices, fry for about 10 second, and serve in a bowl. Features: the noodles are smooth and soft, and the sauce soup is rich. Intimate reminder: Weilin is Japanese cooking wine, which is sold in online stores, but it is not necessary to be perfect. If you can't buy it, you can use rice wine or cooking wine instead. Japanese miso is salty, so don't put too much. Pay attention to low fire when cooking miso soup, otherwise it will be easy to paste the bottom. Fat beef slices should be kept in the freezer and fried while they are not thawed, otherwise they will be easily scattered and not formed. Oolong noodle is a coarse noodle made of wheat flour, which can be used as both noodle soup and fried noodles. Besides, because it won't be soft and rotten when boiled in water, it tastes excellent and can also be used as hot pot noodles. Stir-fried black pepper beef tenderloin with oolong noodles Raw materials: tender beef, oolong noodles, green vegetables and scallions. Seasoning: black pepper juice, 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; 3. Put oolong noodles in the raw water pot, boil them, and then pick them up 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. Heat a little oil in the pot, add shredded beef and stir-fry until it is broken; 5. Add appropriate amount of black pepper juice and stir-fry for a while, and set aside; 6. Add proper amount of oil to the original pot, and saute the shallots; ⑺ Stir-fry the oolong noodles, add light soy sauce and stir-fry until evenly colored; ⒏ Add a little chicken essence, season with salt and stir fry; (9) Add fried shredded pork and vegetables, stir well, and serve. The main ingredients of delicious food: 2 packages of oolong noodles weigh about 500 grams, chicken about 250 grams, 6 mushrooms, silver buds about 180 grams, eggs 1 piece, and a little leek. Ingredients: Cured meat: ginger juice, light soy sauce, oil, salt and sugar 1 2 teaspoons each, raw flour1teaspoon, and proper amount of white wine. Seasoning: garlic, ground black bean sauce 1 teaspoon each, salt 1/2 teaspoons, 2 teaspoons of soy sauce. Method: 1, shred chicken, mix well with marinade, stir-fry in wok until cooked, soak mushrooms, shred, add a little oil, soy sauce, cornmeal and sugar and mix well. Beat the eggs evenly into egg liquid, fry them into egg skins, shred them, wash the silver buds and drain them. 13. Heat two tablespoons of oil, stir-fry garlic and ground soy sauce (that is, some seasonings), add mushrooms, stir-fry for a while on low heat, change to medium heat, stir-fry oolong noodles and silver buds together, and after the silver buds are fried to 70%, add shredded chicken and chives to stir-fry for a while. Finally, add shredded eggs, season with salt and soy sauce and stir well. Note: when the silver buds are ready for use, they should be soaked in clear water to keep them fresh, and then drained when they are cooked. When frying silver buds, it is not advisable to fry them with salt before they are ripe, otherwise the water will become soft and not refreshing. Materials: Oolong noodles (2 packets, 400g), Japanese cucumber (2 pieces), sweet beans (2 pairs), carrots (1/3 pieces) and garlic (3 petals). Seasoning: oil (5 Wash cucumber and cut into pieces; Tear off the old tendons of sweet beans, wash them and cut them into cubes; Flatten the garlic, undress it and chop it into a paste. 2. Heat the pan, add 5 tbsp oil, saute garlic until fragrant, and add carrots and sweet beans to stir fry 1 min. 13. Pour cucumber slices into the pot, add 1 tbsp sesame oil, stir-fry together with carrots and sweet beans for 30 seconds. 4. Pour in the oolong noodles, sprinkle 5 tablespoons of water, and stir-fry the ingredients in the pot for 1 min until the oolong noodles and ingredients are evenly mixed. 5. Add 3 tbsps of soy sauce, 1/5 tbsps of salt and 1/6 tbsps of sugar into the pot, stir-fry for a few times, and serve. Korean-style practice Korean flavor element fried oolong noodles raw materials oolong noodles, mung bean sprouts, leeks, Korean pickled spicy cabbage, Korean spicy sauce, soy sauce. Practice 1. Boil water in the pot, add noodles, spread them with chopsticks, and cook for 1 min; 4. Pick it up and drain it after cold water. 4. Shred large pieces of spicy cabbage. 4. Add a little oil to the pot, add mung bean sprouts and stir-fry for half a minute. 5. Pour the oolong noodles, spread them and stir-fry for half a minute;