Make your own noodles, how to make delicious and simple halogen?

It's hot in summer, sometimes it's just a bowl of cold noodles with water and two spoonfuls of fragrant marinade, which is delicious.

Beijingers call all kinds of noodles "noodles", which means noodles with noodles.

Among them, diced eggplant noodles are my favorite. When I was a child, my mother sometimes made diced eggplant and sometimes shredded eggplant. But at that time, my mother always liked to use soy sauce as seasoning. Although it tastes good, you know, with 2 spoonfuls of soy sauce, the brine is always black and salty.

Now, our people have long passed the age of iodine deficiency, but the salt intake is generally over the standard. Huahua is also taking pains to correct her mother's cooking habits, even if it is pickled, it should not be too salty. Soy sauce can be replaced by oyster sauce, and proper pepper and minced garlic are more appetizing and refreshing.

Therefore, this diced eggplant meets the general taste of friends. In order to taste better, we put a tomato instead of vinegar, which is less greasy and more mellow.

Eggplant noodles with minced meat.

Need to prepare:

Two long eggplants

200g minced meat

1 tomato

Chop 2 tablespoons red pepper.

Onion, Jiang Mo, garlic, right amount.

Cooking oil, soy sauce, oyster sauce, salt and sugar.

Proper amount of noodles

Exercise:

1. Prepare the required ingredients. Wash eggplant and dice it. Chop 4 cloves of garlic. Leave some chopped green onion to fry in Jiang Mo. Cutting a tomato into small pieces is particularly effective in removing greasy food.

2, sit in a hot oil pan, first put a little cooking oil, add meat foam to stir fry quickly, and remove it after discoloration. Then put a little oil in the pan, saute shallots and Jiang Mo. Fresh and spicy millet pepper is of course the best, but some people at home can't eat spicy, so they have to settle for the second best, and add 2 teaspoons of chopped pepper, followed by spicy taste. If they can't eat spicy food any more, put in dried Chili pieces.

4, then add diced, pour in 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce, and stir well. Then pour in the meat foam and stir well. Because chopped pepper is salty, put 1 spoon of sugar instead of salt. 5. Pour boiled water without diced eggplant and chopped tomatoes. When the fire boils, turn to medium heat. About 15-20 minutes, this fragrance has already floated out. 6, 20 minutes, pour in minced garlic. Garlic powder is usually put in when it is almost out of the pot, so the garlic flavor is relatively strong. Don't put it in the first place, so the garlic won't be eaten. 7, this state is ok, don't collect the juice too dry, this is noodles, you have to have soup, and the noodles are delicious. The prepared diced eggplant gravy looks attractive, because there are chopped peppers and minced garlic, which is appetizing and enjoyable to eat. 8. In this season, after the noodles are cooked, they should be watered, and only when they are cold can they be eaten comfortably. At the beginning, we cut the shallots and used them. Pour the gravy on the dough, grab a handful of chopped green onion, mix well and taste delicious.

What is the best way to marinate noodles? That depends on what kind of noodles you like. After all, everyone has different tastes and habits, and you can't say what kind of food is the best, only delicious. For the definition of a certain food, we can't give labels easily, including: the most authentic and the most delicious. Can only say that it is delicious, or delicious. However, I can still give a few detailed methods for making instant noodles. I hope I can help you.

Ingredients used in the auricularia auricula pork and egg marinade: 20g of soaked auricularia auricula, 50g of shredded pork, one egg, spiced powder 1g, 5g of refined salt, monosodium glutamate 1g, soy sauce 10g, chopped green onion 10g, Jiang Mo 5g and minced garlic 5g.

Cooking method

(1) Add cooking oil to the wok, heat it at the oil temperature, add shredded pork and stir-fry until it changes color, add spiced powder, chopped green onion, Jiang Mo and minced garlic and stir-fry until fragrant, then add fungus and soy sauce to adjust the color, stir-fry for about half a minute, and then add the noodle soup left when cooking noodles.

(2) After the noodle marinated soup in the pot is boiled, put it on high fire for five minutes, add refined salt and monosodium glutamate to adjust the taste, beat the eggs in a bowl, stir them with chopsticks, and pour the egg liquid evenly into the marinated soup. Turn off the fire when you see the egg flowers floating.

Mushroom, pork and egg marinade. In the process of making, we used "noodle soup". In fact, noodle soup is the noodle soup left over when we cook noodles. Because there is flour precipitation in it, it is sticky. We can directly use it to make noodle gravy, which saves the last thickening process. Using noodle soup to make gravy is not only convenient, but also delicious.

Ingredients for pork bean paste: 50g pork, 200g beans, chopped green onion 10g, 5g ginger, soy sauce 10g, 5g refined salt, monosodium glutamate 1g and spiced powder1g.

Cooking method

① Remove tendons from beans, wash with clear water and cut into pieces. Cut pork into minced meat, ginger into minced meat, and onion into minced meat for later use.

(2) Add a little cooking oil to the pot, heat the oil to 30%, add shredded pork and stir fry. After the shredded pork becomes discolored, add chopped green onion, Jiang Mo and spiced powder and stir fry, add soy sauce and stir fry, cover the pot and simmer for five minutes, then pour the noodle soup left after cooked noodles and simmer for ten minutes.

Because beans are not easy to cook, they need to be stewed for a long time, so that they can be completely cooked and taste softer.

Ingredients of tomato and egg marinade: 2 eggs, tomato 1 piece, 3g refined salt and chopped green onion 10g.

Cooking method

① Wash the tomatoes and cut them into small pieces. Beat the eggs in a bowl and mix well. Slice the onion for later use.

(2) Add a little cooking oil to the pot. When the oil temperature reaches 30% heat, add eggs and stir-fry them into blocks. Then add tomatoes and chopped green onion and stir fry until the tomatoes are soft. Add some water and bring to a boil for five minutes until the soup in the pot is thick. Add refined salt to taste, and then turn off the heat to finish the production.

When making tomato and egg gravy, you don't need to add noodle soup, because tomatoes themselves will make soup sticky, so you can omit the noodle soup step and add a little water.

The above is how I share how to make noodles and gravy delicious. If friends have better suggestions for making noodle gravy, I hope you can share them.

Leaves also like noodles. The simplest gravy should be egg and tomato noodles. There is really nothing to say about scrambled eggs and tomatoes. Everyone can cook them.

Let's talk about the best marinade in several noodles.

1. Mushroom beef sauce noodles

food

300g beef tendon, a dozen dried mushrooms, Pixian bean paste 100g, 50g homemade chopped pepper paste, 50g yellow sauce, 20g lobster sauce, 50g rice wine juice, one piece of ginger and five cloves of garlic.

Production steps

Prepare raw materials.

Chop beef into small pieces, soak mushrooms, wash and cut into powder, cut ginger and garlic into powder, and chop homemade chopped pepper sauce, Pixian bean paste and lobster sauce.

Add the right amount of oil to the pot, pour in the minced beef and stir-fry slowly until the minced beef is dry. (put a little more oil)

Add minced mushrooms and minced ginger and garlic, and continue to stir fry.

Add chopped pepper sauce, Pixian bean paste and lobster sauce, add rice wine juice, simmer slowly for about half an hour, and turn off the heat when you smell a strong fragrance.

You can do more at a time. Besides noodles, it can also be used as rice sauce. After cooling, it can be sealed and refrigerated.

Second, pickled mustard tuber shredded pork noodles

Add two spoonfuls of chicken soup and appropriate amount of soy sauce, and continue to stir-fry until it becomes thick.

Third, the method of making noodles with minced meat:

1. Dice sweet pepper, onion and potato.

2. Cut ginger and garlic into pieces, pickle pepper into small pieces, and chop onion and onion leaves respectively.

3. Cut the beef into cubes.

4, the pot is hot, add the right amount of oil to 60% heat, add the bean paste and stir-fry the red oil.

5. Add diced beef, stir-fry slowly and stir-fry. Add minced ginger and garlic, pickled pepper and onion, stir-fry until fragrant.

6. Add diced onion, diced persimmon pepper and diced potato and stir fry.

7. Add the right amount of soy sauce, balsamic vinegar and a little boiling water, and slowly stir-fry the whole scorpion until it is cooked, and stir-fry the fragrance.

With noodles, it's delicious

I think tomato gravy is the most convenient and quick gravy, which is both appetizing and simple ~ The following recipe has collected nearly 30,000 items about legumes and fruits, and it is very popular. I hope it helps you ~

Materials:

Two tomatoes (320g)

200ml of hot water and three eggs.

Three spoonfuls of ketchup

30 grams of auricularia auricula

50 grams of onion

Two teaspoons of salt.

Two spoonfuls of starch

Green and scaly roots

Steps:

1. material preparation

2. Wash the tomatoes and scratch them with a knife.

3. Boil water in the pot. After the water is boiled, add the tomatoes for about 20 seconds. Take the skin out of the fire.

4. Cut the tomatoes, onions, shallots and green onions into sections, and tear the fungus into small pieces.

5. Break the eggs, put oil in the pot and stir fry with chopsticks. When they are mature, take them out and use them.

6. Put the oil in the pan and fry the onion, and the fragrance will turn yellow.

7. Add tomatoes and stir fry

8. Stir-fry the red soup and add three spoonfuls of tomato sauce.

9. Pour 200ml of boiling water and bring to a boil.

Add fungus and eggs.

1 1. Add a little cold water to two spoonfuls of starch to make thick starch water.

12. Add starch and mix well. Water starch is added bit by bit according to the consistency you like.

13. Add two teaspoons of salt to taste. Here, according to your own taste, there should be a little more salt, because it is halogen, and you have to mix noodles!

14. Sprinkle chopped green onion before cooking, and marinate!

Hello, I'm Lamian Noodles. I have been engaged in Lanzhou beef noodle industry for many years. I am a professional noodle maker. How to make delicious and simple noodles by yourself? In fact, it is not difficult to make any noodle gravy. The difficulty is that there is no systematic operation flow and some experience in using spices. Below I will share a method of making beef noodle toppings that can be used for commercial catering.

The practice of mixing noodles in Lanzhou noodle restaurant is actually a side dish with a noodle. In fact, a side dish is the so-called halogen, and the practice of noodle mixing in ramen restaurant is actually very simple and not so troublesome. Ramen restaurant has no real chef, just someone who can cook some home cooking. The reason why it tastes special is because of fried noodles, which are mostly made of fried fabrics and spices.

Ingredients: sliced beef, garlic moss, Chinese cabbage, green and red pepper, fungus, vermicelli, shredded carrot, rape and tomato.

Seasoning: tomato sauce, salt, chicken essence, monosodium glutamate, garlic water, red oil, fried fabric can be replaced by pepper powder or five-spice powder, soy sauce and Chili powder.

Practice steps:

1. Replace all vegetables with knives, cut off auricularia auricula, tomato pieces and garlic moss, soak vermicelli until soft and cut into small pieces, shred other vegetables and shred rape. Mix all the vegetables and stir well.

2. Put oil in a hot pan and cool, add beef and stir-fry until the water comes out, add 10g tomato sauce, stir-fry evenly, grab a handful of processed vegetables and put them in the pan, then stir-fry the vegetables until they are raw.

3. Pour a little soy sauce, salt, chicken essence, monosodium glutamate, balsamic vinegar and Chili powder into the pot, and then add a little broth without water instead.

4. Pour in red oil and garlic water when you are out of the pot, stir-fry the fabric and mix well, and this delicious mixed noodle dish is ready.

Tip: Don't add garlic water and fried fabric too early, it will lose its flavor at high temperature, and then add it at last.

Spicy beef noodles dry-mixed ingredients: 3 kg of beef brisket, onion, ginger, garlic, dried Chili. If you like to eat vegetables, you can add less vegetables. You just need to scald it with hot water, don't add it to the pressure cooker.

Seasoning: red bean paste, braised soy sauce, chicken essence, monosodium glutamate, salt, sugar, Laoganma and oyster sauce.

Seasoning: 4 star anise, a small piece of cinnamon, a small handful of pepper, a small handful of fennel, 1 tsaoko, 3 cloves and 5 fragrant leaves.

Practice steps:

1. Soak all spices in warm water for 10 minute, then wash them, control the moisture and keep them for later use. Cut the beef brisket into pieces, then soak it in clear water for 4 hours, remove the blood, blanch it in a boiling water pot, then take out the beef and rinse it with running water for later use.

2. Cool the oil in a hot pot, add the cooked beef, stir-fry until the beef is golden yellow, add the bean paste and stir-fry the red oil until fragrant, then add the onion, ginger, garlic, dried Chili and all seasonings, stir-fry until fragrant, pour a proper amount of braised soy sauce into the pot, and add a proper amount of hot water.

3. Pour the beef and soup in the pot into the pressure cooker, then add other prepared seasonings, such as oyster sauce, sugar and Laoganma, press 15 minutes in the pressure cooker and turn off the fire.

Tip: Don't have too little water in the pressure cooker, you can add more water, so that the halogen with some soup tastes better.

The collocation method of spicy beef noodles dry-mixed bowl bottom materials: 1 tablespoon of red oil, half a tablespoon of seafood soy sauce, 1 tablespoon of pepper, 1 tablespoon of green pepper powder, a proper amount of garlic paste, 1 tablespoon of chicken essence, a small amount of monosodium glutamate, 1 tablespoon of salt and 1 tablespoon of sesame oil.

Add a small amount of hot water to melt all the above seasonings, then put the cooked noodles into a bowl, add 2 tablespoons of beef topping, add some coriander and stir well. When adding beef topping, remember to bring some oil on the marinated seeds so that the noodles taste delicious.

The personal homepage has a series of video tutorials made by Lanzhou Lamian Noodles and various recipes shared by Lamian Noodles. If you are interested, you can go and have a look, and I will share it regularly.

Explain all kinds of pasta practices, explain all kinds of marinated vegetables and share the spice formula of marinated vegetables, explain all kinds of soups and share the experience of mixing soups.

Let me introduce: egg gravy.

Ingredients: green pepper, eggs, meat, bean paste, cucumber, onion, ginger, garlic, soy sauce and salt.

Practice: 1, shred the prepared green pepper, meat and cucumber.

2. Stir the eggs and fry them. After heating the oil, add the shredded pork and stir fry. After adding soy sauce, add chopped green onion, ginger and garlic. Then add green pepper and bean paste and stir fry a few times. Add water to boil.

3. Finally, pour in scrambled eggs and add salt.

Next, you can cook noodles. You can eat the noodles cooked with marinade prepared above. Very simple and time-saving. Not bad, huh? If not, collect it first and do it while watching it at noon.

Hello, everyone. I'm Jiao Jiao. I am very happy to share with you my own noodles and how to make delicious and simple halogen seeds.

Below I will share the marinated noodles and side dishes that I often make when I cook my own noodles. I hope to enrich my friends' table.

The first type: bean paste (spicy, Laoganma sauce is also acceptable)+broken eggs+tea eggs or marinated eggs.

The easiest way to mix noodles is to buy ready-made soy sauce or Laoganma sauce, fry an egg with a little oil, pick up a cooked marinated egg, and cook a tea egg yourself when you have time.

Vegetable juice noodles:

Leek, eggs and salt water:

Production method: cut the leek into small pieces, boil the oil, add the onion and ginger, add a teaspoon of soy sauce, stir fry, add a little salt, turn to low heat, beat two or three eggs into egg liquid, pour them evenly on the leek, gently turn them over, and take out the pot. Noodles are perfect and fragrant.

Sauce with diced mushrooms and diced meat:

With diced chicken with mushrooms, or diced pork belly, you can also use tenderloin, with soy sauce and fried gravy. The thick meat flavor is wrapped in the aroma of mushrooms and mixed with noodles to solve the problem.

Delicious noodles for breakfast:

Common ingredients of noodle marinade: tomatoes, eggs, green peppers, mushrooms and diced meat.

Tomato and egg marinade:

Everyone is familiar with it. It is not only beautiful in color, but also an excellent match for eating noodles. It is very popular with old people and children. The production method is also very simple. As long as you add a little soy sauce or a spoonful of soy sauce to the tomato scrambled eggs, the flavor of the tomato and egg marinade will be enriched immediately.

When it comes to eating mixed noodles, it's called noodles with soy sauce here in Beijing, and we have to mention shredded cucumber. Beijing is called cucumber yard, shredded cucumber and fried sauce. The two are mixed together, the cucumber is greasy and the fried sauce is fragrant.

I especially like to eat soy sauce and egg sauce in the northeast, mix soy sauce with eggs and green peppers, steam it in a pot, or fry it with a little oil and make noodles with marinade. It's delicious.

We can use not only pork, but also beef or chicken, depending on our own taste. Northerners generally like to eat gravy with strong taste. Generally, the soul of milk lies in sauce, and my family usually chooses soy sauce.

Look at home and make a simple and delicious marinade with a bowl of handmade noodles. It's really not to change braised pork.

Let me introduce you to a delicious marinade with a long history: three crisp noodles.

This practice is very famous in history, which was recorded in Lin Hong's "Shanjia Qing Palace" in the Song Dynasty. This book is mainly vegetarian, all of which are farm dishes. The method is as follows: cook tender bamboo shoots, mushrooms and wolfberry heads in salt water, then mix in cooked oil, pepper, salt, soy sauce and a few drops of balsamic vinegar. As toppings, they are poured on noodles and mixed with some peppers, and a bowl of real "three-crisp noodles" is made. This is an excellent pasta.

Several ingredients here are the freshest in early spring. At that time, the products that just sprouted and grew up, such as tender bamboo shoots, mushrooms and gouqi heads, were all temporary choices and tasted delicious. When used as the topping of noodles, you can feel its fragrance and tenderness, and it will be crisp when eaten in your mouth, so it is called "three crisp noodles".

This secret recipe was provided by Zhao Mifu after the royal family in the Song Dynasty. He lives a rich life to support his parents and be filial. To this end, he also wrote that "the bamboo shoots and mushrooms are sprouting, the leaves are fiber, and the looseness is strict." I can't forget the poem "The taste of the mountain forest is sweet".

Most people think that noodles in the north are more delicious than those in the south, but they are wrong. Historically, there are more varieties of noodles in the south, and halogen seeds (toppings) are richer and more comfortable to eat.

For example, Li Dou in the Qing Dynasty recorded in the Biography of Yangzhou Painting Boat that there were many noodle restaurants in Yangzhou, and their eating methods were also very particular. The book says: restaurants in the city are mostly attached to noodle restaurants, which are divided into Dalian, medium bowl and heavy bowl. Winter is full of soup, called Dalian; Half soup in summer is called crossing the bridge. There are toppings on the surface, with long fish, chicken and pig as the three fresh; Meat topping is called "noodles", fish topping is called "natural color" and chicken topping is called "strong chicken".

Nowadays, there are more varieties of toppings. In noodle restaurants such as Zhuhongxing and Liuyiluan in Suzhou, vegetarian dishes are topped with mushrooms, winter bamboo shoots, Chinese cabbage, fungus, golden needle, gluten, baked bran, dried bean curd, ginkgo, etc., and meat toppings are fried meat, braised pork, shredded pork, fried fish, braised duck, kidney flower, shrimp, fried eel and eel paste, etc. Such as waiting. When you go to the noodle restaurant to order a bowl of plain noodles with the professional title of "wide soup, no green, light noodles, crossing the bridge, neither hard nor rotten", people will definitely think that you are a senior diners.

In this early summer weather, you shred the cucumber, get two tomatoes, fry some eggs, and then serve a bowl of noodles, which are made of marinade and poured on it. It tastes very comfortable.

How's it going? Go back and try it today!

Noodles with scallion sauce

/composition/

Noodles for one person.

Onion100g

50 ml soy sauce

60 ml soy sauce

80 ml of edible oil

30 grams of sugar

/practice/

1. Wash shallots, cut shallots into sections, and cut green leaves into long sections; Soy sauce is mixed with soy sauce.

2. Heat the pan, pour in the oil, and fry the onion brown on low heat.

3. Pour in soy sauce, soy sauce and sugar, and turn off the heat after boiling until it bubbles.

4. Heat the water in the pot, cook it, take it out and put it in a bowl. Scoop two spoonfuls of onion oil juice and mix well with noodles.

5. After the remaining scallion oil is cooled, pour it into a clean bottle, seal it, store it in cold storage, and take it when necessary.

/tip/

Noodles with scallion oil should be delicious, and the noodles must not be sticky or rotten. Take out the noodles after cooking them twice, and don't cook them for a long time.

Fried noodles with shredded pork

/composition/

Noodles 300 grams

Small green vegetables (clean vegetables) 200g

Shredded pork100g

Jingxuan soy sauce 20 grams

Old brand 7g

Salt 2g+2g+2g

Vegetable oil 2g

Scallion oil for cooking

/practice/

1. Boil hot water in a pot, add 2g salt, add noodles, add cold water twice after boiling and cook until there are some hard cores inside.

2. Take out the noodles and wash off the hot air under the tap until the noodles are smooth and drained.

3. Prepare side dishes, grab shredded pork with 3g salt and mix in 3g vegetable oil.

4. Pour the scallion oil into the hot pot, stir-fry the shredded pork, stir-fry until the color of the shredded pork turns white, and take out the pot.

5. Take another pot, pour in the scallion oil, add the small vegetables and stir fry, and add the freshly fried shredded pork.

6. Drain the noodles and pour in the soy sauce and stir fry.

7. Add soy sauce, stir fry, pour a little water, stir fry, and add 2g salt.

8. Take it out of the pot, put it in the basin and put it on the table.

/tip/

After noodles are too cold in cold water, they will still knot if left for a period of time. You can rinse them under the tap to make them smooth.

Plain noodle soup

/composition/

Lard100g

Half an onion

Broth1000g

A green garlic seedling

Half a spoonful of salt

Proper amount of noodles

Soy sauce 1 spoon

/practice/

1. 100g lard is put into the pot and half chopped green onion is added.

2. Fry slowly for 3-5 minutes. Remove the onion meat and filter the impurities in the oil again.

This is a bowl of scallion oil. Just put the scallion oil in a covered bowl and store it.

4. Put the stock in the pot and bring it to a boil. If you think the broth is not enough, you can add some water to it.

That kind of thick handmade noodles is not suitable for making Yangchun noodles, so I used fine round dried noodles to make Yangchun noodles.

6. Add a spoonful of scallion oil to the noodles. Add half a spoonful of salt, because there is already salt in the broth, so just add some salt when cooking noodles. Add a spoonful of soy sauce.

7. Add garlic sprouts or chopped green onion according to personal preference.

From the network

Noodles and gravy, like coffee and partners, are complementary combinations. How to make delicious and simple marinade by eating noodles? I will introduce several kinds below.

First, diced pork and potatoes are pickled. Dice the potatoes, fry them in the oil pan for a few minutes, then take them out and put them aside as soon as the color changes. Then, stir-fry the shredded pork and onion ginger with the remaining oil (just stir-fry for a while), then pour in a little soy sauce, add diced potatoes to the soup, stew until it becomes thick, then add the marinade to the chicken essence and take out the noodles.