There are thousands of Chinese cuisines, and noodles are the simplest and most delicious. In the north there are fried noodles and in the south there are hot dry noodles.

Old Beijing Fried Noodles

Making Ingredients

500g of noodles, 50g of soybeans, 30g of soybean sprouts, 100g of five-flower meat, 3 fresh mushrooms, 50g of celery, 30g of carrots in the heart of the American radish, 30g of cucumber, 30g of white radish, 30g of parsnips.

1 bag of sweet noodle sauce, 1 bag of dry yellow sauce, half a catty of pork stuffing, 2 handfuls of shiitake mushrooms, sliced green onion, minced ginger, minced garlic, cooking wine, soy sauce, dark soy sauce, cooking wine.

Procedure

1 soybeans soaked in water, blanched into a pot of boiling water and fished out. Blanch soybean sprouts in a pot. Pork, fresh shiitake mushrooms cleaned and cut into small dices of half a centimeter square. Peel and shred radish, white radish and cucumber. Celery, parsnip washed and cut into small pieces.

2 frying pan on the fire pour oil hot, put onion, ginger, garlic stir fry flavor, under the pork diced medium heat stir fry, to be forced out of lard, add a little wine to fishy, and then add some soy sauce to stir fry, and then the diced meat out.

3 pot left to stir the meat lard, with a bowl of sweet flour sauce and dry soy sauce to blend evenly, pour into the pan over medium heat to stir-fry the sauce, and then poured into the diced pork, diced mushrooms, minced ginger, and then turn to a low fire slowly simmering for about 10 minutes, until the sauce and the diced meat water and milk blending, that's delicious (which should be stirred constantly, and if you think it's dry, just add a little water). At this point the soup has been closed, remove from the heat and add the chopped white onion (if you add it early, it will be burnt), use the residual heat to simmer the white onion. The fried sauce is ready.

4Cook the noodles in a separate pot. Arrange them with the fried sauce and the vegetable yards, and toss them together when you eat them.

Wuhan Hot Noodles

1, prepare hot noodles

2, salty and spicy diced radish

3, scallions, scallions, wash and control water, chopped and standby;

4, salty and spicy radish, scallions, ready, the next step will be the most critical step: adjust the sesame sauce.

5, sesame oil workshop sesame sauce and commercially available sesame sauce, mixing noodles before using the need to have a "creek" process, that is, it is diluted, ready to prepare a cup of warm water, to the sesame seed paste bowl little by little to add warm water, stirring in the same direction;

6, just started stirring and when, will find that the more you stir the more viscous, to be stirred, the more you stir the more viscous. The more you stir the more viscous, to be stirred to feel stirred when, continue to add a little warm water, continue to stir in the same direction;

7, according to this practice, add water, stir, and then add water, and then stir, the sesame seed paste will be diluted to a spoon scooped up, drop smooth as satin that is, mixing well, add salt, a little bit of sugar fully mixed;

8, pour a little sesame seed oil into the bowl, and sesame seed paste mixing Mix well, the sesame sauce is completed;

9, the two flavors of the seasoning is ready. The sauce is mixed with 2 tablespoons of soy sauce + 1 teaspoon of oyster sauce; ready to make homemade red chili oil;

10, the preparations are in place, you can start to cook the noodles;

11, the steaming hot pot of noodles into a bowl, topped with the appropriate thickness of the sesame sauce;

12, and then add a good mix of sauce, red chili oil, sprinkled with salted and spicy diced radish, chopped green onions, and some Shanxi old chenggong, a little of which can be used to taste the taste of the Chinese. According to personal taste, adjust some Shanxi old vinegar, more fresh and fragrant.