The first type: Zhajiang Noodles, old Beijing.
Composition:
500g of noodles, 50g of soybeans, 30g of soybean sprouts, 0/00g of pork belly/kloc, 3 fresh mushrooms, 50g of celery, 30g of radish, 30g of cucumber, 30g of white radish and 30g of Toona sinensis.
Accessories:
1 bag of sweet noodle sauce, 1 bag of dried yellow sauce, onion, Jiang Mo, minced garlic, cooking wine, light soy sauce, cooking wine.
Exercise:
1. Soak soybeans in clear water, blanch them with boiling water, and take them out. Cook the bean sprouts in a pot. Wash pork belly and fresh mushrooms, and cut them into cubes half a centimeter square. Radish, white radish and cucumber are peeled and shredded. Wash celery and Toona sinensis and cut into small pieces.
2. Heat the wok with oil, add onion, Jiang Mo and minced garlic, stir-fry pork belly over medium heat, add a little cooking wine to remove fishy smell, add a little light soy sauce and stir well, and serve diced meat.
3. Leave the fried lard in the pot, mix the sweet noodle sauce and the dried yellow sauce evenly in a bowl, pour it into the pot and stir-fry the sauce with medium heat, then pour the diced pork belly, diced mushrooms and Jiang Mo, and simmer for about 10 minute on low heat until the sauce and diced meat are fully blended and delicious (while stirring constantly, you can add a little water when you feel dry). At this time, the soup has been collected. Put chopped green onion from the fire (it will be burnt if it is put early) and stew chopped green onion with the remaining temperature. The fried sauce is ready.
4. Cook noodles in another pot. Put it with fried sauce and vegetable code, and mix it when eating.
Please don't give what you gave me to the second person.
The second type: fried tomato and egg noodles.
Main ingredients:
300g noodles, 2 eggs, 2 tomatoes, 2 tablespoons bean paste, 1 teaspoon sugar.
Exercise:
1, break the eggs, peel and dice the tomatoes with boiling water.
2, the oil pan, after the oil is hot, pour in the egg liquid, quickly pull it out with chopsticks, fry it and put it on a plate for later use.
3. Stir-fry diced tomatoes with the remaining oil in the pot, add sugar and stir-fry until the tomatoes are out of sand and paste.
4. Add two spoonfuls of bean paste and a little water.
5. Stir fry for two or three minutes on medium heat, observe the state of the pot while frying, and add some water if it is too dry.
6. Then add the scrambled eggs in step 3, boil them slightly, sprinkle with chopped green onion and turn off the heat.
7. Boil the water in the soup pot, add noodles, boil and add water. After three times, the noodles are cooked, taken out and put into a bowl.
8. Pour the boiled eggs and tomato sauce on the noodles and mix well when eating.
The third type: pea noodles with soy sauce.
Composition:
0/00g of alkaline noodles/kloc-,50g of rattan vegetables, 50g of pea sauce, 50g of minced meat (miscellaneous sauce), appropriate amount of oil pepper, appropriate amount of sea pepper, appropriate amount of pepper noodles, appropriate amount of Jiang Mo, appropriate amount of minced garlic, appropriate amount of Yibin sprouts, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of lard, appropriate amount of chopped green onion and appropriate amount of hot sauce.
Exercise:
1. Add all seasonings to the bowl.
2. Prefabricated pea sauce. Soak peas in hot water for 3 hours, and cook soup with pig bones 1 hour until the soup becomes thick.
3. Fold the rattan and wash it.
4. Boil the water, below. Cook the rattan vegetables and add a little cold water. After boiling, remove the noodles and rattan vegetables and put them in a bowl.
5. Add pea sauce and minced meat (miscellaneous sauce) and mix well. Miscellaneous sauce noodles with spicy peas are ready.
The fourth kind: potato, beef and Zhajiang Noodles.
Raw materials:
Noodles, beef, potatoes, oil, ginger, garlic, soy sauce, bean paste, sweet noodle paste, yellow sauce and shallots.
Exercise:
1, diced beef and potatoes; Add a little cooking wine, soy sauce, starch and oil into minced beef with onion, ginger and garlic for a while; Put onion companion bean paste, sweet noodle paste and soy sauce in a bowl, add some water and stir well.
2. Stir-fry shallots, ginger and garlic in hot oil in the pot, add minced beef and stir-fry until the color turns white before serving; Leave the bottom oil in the pan, stir-fry the potatoes until raw, pour in the minced beef and the prepared sauce, stir-fry and add a little soy sauce, bring to a boil with high fire, and simmer with low fire until the sauce thickens. Sprinkle with chopped green onion and cooked sesame seeds.
3. Mix the prepared fried sauce into the noodles and side dishes.
Fifth: fried eggplant noodles.
Composition:
Noodles, eggplant, diced meat, coriander, cucumber, carrot, sweet noodle sauce, sesame oil, broth, onion, garlic, ginger and star anise.
Exercise:
1. Dice the meat.
2, eggplant diced, garlic sliced, onion diced, ginger shredded.
3. Take a proper amount of sweet noodle sauce and dilute it with water.
4, put oil in the pot, saute star anise, add onion, ginger and garlic.
5. Stir the diced meat until it turns white.
6. Add diced eggplant and stir fry.
7. When the diced eggplant becomes soft, add the prepared sauce.
8. Add a proper amount of broth to boil, turn to low heat and cook until the soup is fragrant. Add coriander and sesame oil to taste.
9. Shred cucumbers and carrots.
10, the face is familiar.
1 1. Cool the cooked noodles and add diced eggplant sauce, cucumber and shredded carrot.
Diced eggplant, diced potatoes and diced peas are really common in the slag river. When you don't know what to eat for dinner, you might as well have a bowl of hot noodles, and the fatigue of the day will dissipate instantly.
Sixth: Zhajiang Noodles.
Ingredients: spring sauce150g, noodles 500g, pork belly100g.
Accessories: 1 potato, 1/2 carrot, 1/2 onion, 1 cucumber, 5g ginger, 1 tablespoon soy sauce, 1 tablespoon sugar and appropriate amount of oil.
Exercise:
Clean all kinds of raw materials for later use.
2. Heat an appropriate amount of oil in the pan, turn the spring sauce in the wok over medium heat for 5 minutes, add a tablespoon of sugar to taste, and then turn off the heat and serve.
3. Dice pork belly, mince ginger, wash onion, potato and carrot separately, peel and dice, and shred cucumber for later use.
4. Put the oil in the pot. The oil is hot, stir-fry the pork belly and the fat oil.
5. Add Jiang Mo and minced onion, stir-fry until the onion is soft, and pour out the excess oil in the pot.
6. Stir-fry diced potatoes and carrots together and add a teaspoon of soy sauce to taste.
7. Stir-fry all the vegetables until they are broken, and add the spring sauce that was fried before.
8. Slow fry over medium and small fire 10 minutes later, turn off the fire and take out the pot.
9. After the cooked noodles are fished out, pour in the fried sauce and enjoy.