What are the simple, delicious and wonderful methods of instant noodles? What is the specific method of splashing noodles?

As we all know, the noodles they use are all oily noodles, and many of them are handmade lasagna, so the taste is very authentic. But now, with the accelerated pace of life, time-consuming and laborious handmade noodles are gradually replaced by ready-made machine rolling noodles. Authentic home-cooked oil-sprinkled noodles can also be made from round noodles that we often eat. Once cooked, it tastes as rich, smooth, spicy, appetizing and more addictive. After learning how to make all kinds of noodles, you can unlock the oily noodles.

Prepare raw materials and wash them clean; Cut tomatoes into small pieces, dice carrots, cut broccoli into small pieces, and shred fungus; Oyster sauce, tomato sauce, soy sauce and vinegar are mixed into sauce; Put water in the pot and cook noodles; Take out the noodles and put them in cold water; Put oil in the pot, add onion and ginger and saute until fragrant; Add diced carrots, broccoli and shredded black fungus and stir-fry until it is broken; Add noodles and stir fry; Pour in the sauce.

Breakfast in the north is not as rich as that in the south, especially in Guangdong. Pasta-based, such as oil cakes, fried dough sticks, sesame cakes, fried dumplings, wonton, steamed bread and so on. Rare are tofu, soybean milk, bean juice, all kinds of porridge and so on. It would be great to have a bowl of delicious noodles for breakfast. Eating a bowl of hot noodle soup in winter will keep you warm and energetic. Eating a bowl of cold noodles in summer is cool, appetizing and energetic.

It seems that noodles are easily manipulated by northerners. In fact, even southerners who are not good at cooking and amateurs in the kitchen can make decent noodles as long as the ratio of flour to water is well controlled. Today we don't talk about complicated things, but I will talk about a very simple and delicious oil sprinkled noodles. Noodles do not need to be cut too much. Just pull it over and cook it a few times. It's as hot as the big bowl noodles some time ago. Whether it's breakfast, lunch or dinner, they are all simple and delicious staple foods.

First, wash the beef bones with clear water, then soak them in clear water for four hours, then put them in a warm water pot. When they are about to open, skim off the floating foam, add 4 liang of salt, 5 liang of Amomum tsaoko, 5 liang of ginger peel and 2 liang of pepper, wrap them in gauze to remove the dust, then put them in the pot, simmer for five hours, and then take out the square cut into 1 cm. Cut beef liver into small pieces, cook in another pot, and clarify for use. Stir-fry Cinnamomum cassia, Zanthoxylum bungeanum, Amomum tsaoko and ginger bark with warm fire, air dry and grind into powder, wash radish, cut into pieces, and cook beef noodles until cooked. Garlic seedlings, chopped green onion and chopped green onion are reserved for use.

Skim off the oil slick in the broth, pour the blood soaked in the meat into the cooked broth pot, boil and skim off the foam for clarification, add various seasoning powders, then pour a little water into the clear beef liver soup, boil and skim off the foam, then add salt, pepper, monosodium glutamate, cooked radish slices and skim off the oil slick. Add 18 kg of water to 30 kg of flour, roll it into a noodle rope, then knead it evenly, and mix it with 7 pieces of gray water (the gray water is less thick and the gray water is much lighter).

Wipe the oil off the case, rub the noodles into strips, pull them into five or two strips, and cover them with wet cloth strips. Then, according to everyone's delicious hobbies, it is pulled into noodles with large width, leek leaves, two fine, mustard wheat gluten (triangular strips) and other shapes. After the noodles are cooked, take them out and put them in a bowl. Sprinkle some beef soup, radish, diced meat and oil slick on the noodles. Add appropriate amount of fragrant lai, garlic sprout, chopped green onion and Chili oil according to everyone's taste.