Tell me about the types of noodle gravy.

Boil water, more water,

Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives into a bowl.

Then the water boiled and became harder.

Stir in a bowl. If it is alkaline water, add a little good vinegar.

Remember the order, or the taste will be different.

If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now).

Second, tomato and egg soup noodles:

Scramble eggs first, add water, add tomato slices, add salt, add water to open noodles until cooked, and add pepper monosodium glutamate.

Third, fried noodles:

Chinese cabbage, shredded pork, shredded mushrooms.

Below, a little harder.

Take out, rinse with cold water and drain.

Stir-fry shredded pork with high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles, stir-fry evenly, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula with one hand, and shake the noodles with chopsticks with the other hand, and try to mix the noodles and seasonings well so that the Chinese cabbage will not turn yellow.

Remarks: 1 Add some vinegar when eating fried noodles.

Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.

Fourth, first put the shrimp (good quality) in water for a short time, then oil it, put the noodles, wait until it is almost cooked, enlarge the cabbage, cook it, add salt, pepper and a little monosodium glutamate.

The simplest cold (mixed) noodles.

Boil water, more water,

Stainless steel shallow pot, add sesame oil, set aside.

Put Haitian brand soy sauce, pepper, monosodium glutamate and chives into a bowl.

Then the water boiled and became harder.

Put it in a pot with sesame oil, mix well, and blow 1-2 minutes before air conditioning, stirring while blowing, so as to cool it evenly.

Then, put it in a bowl and stir it. If it is alkaline water, add a little good vinegar.

Remember the order, or the taste will be different.

If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now).

Tomato and egg noodles.

The method of tomato and egg marinade is very simple: cut the cleaned tomato into pieces, break the eggs and mix well for later use. Heat the oil pan (add more oil), first fry the eggs, take them out after molding, leave the remaining oil in the pan, add chopped green onion and stir fry, add tomatoes and stir fry for a while, add eggs and mix well, add water and cook for a while, and add salt and monosodium glutamate to the pan when the red soup boils and bubbles. Is this how scrambled eggs with tomatoes are? That's great. But adding a little more water and salt is the key to making noodles. )

There seems to be nothing to say about cooking noodles. Noodles or handmade noodles can be cooked. Just remember to put a little salt in the cooking process, take it out and soak it in cold water, and then stir it with the prepared tomato and egg marinade, and you're done.

The simplest way to cook noodles

You first heat the oil, add pepper and aniseed and cook, then skim the pepper and aniseed;

Stir-fry a small amount of meat (you can use sliced meat if you like, but you can leave it if you like vegetarian food), onion, ginger, garlic, a small amount of salt and soy sauce, then add washed lentils and cut potatoes (not too thick), and then add a proper amount of salt and soy sauce to stir-fry for a while;

Add one or two tomatoes and stir fry;

Then add water (the amount of water is very important), put the noodles on it after the water boils, cover the pot, and simmer for about 15 minutes (see the water regularly, but don't paste the pot, and add some if the water is not enough);

Turn off the fire when the water is basically gone, and then turn the noodles and vegetables evenly.

Simple, right?

Classic noodle recipe [classic]

How to make noodles: All the following are subject to one serving.

Ingredients: two eggs, two green peppers (if you don't like spicy food, you can halve it).

Please wash your hands first, which is more hygienic. Wash your hands before and after meals! Of course, the pot has to be cleaned. Break up the eggs, pour them into a bowl, stir the yolk evenly with chopsticks, and gently put a little oil into the pot. After a while, you will find that the oil is not hot, because you didn't turn on the lighter of the cooker! Gently turn on the lighter, and when the oil smokes, gently pour the evenly stirred eggs into the pot from top to bottom with the center of the pot as the center. When the eggs begin to swell under the action of oil, stop watching TV quickly, pick up a spatula (frying spoon) and turn over the fried eggs, preferably one side of the cauldron, and quickly pour the shredded green peppers into the pot. After frying for about 10 second, stir with the eggs, stir well, stir for a while, and add a little salt. Remember never to burn the eggs black! ! ! Seeing that the eggs have turned dark yellow, the shredded green peppers are almost ripe, and they are out of the pot! You don't need to wash the wok, just pour in water, which is generally one-third of that of the wok, because the noodles will absorb water after cooking, so as to prevent the noodles from getting together because of insufficient water, which is ugly and unpalatable! ! When the fire is raging, when the water is boiling, you should put salt first, melt the salt, dip a little water with chopsticks and try the salinity. Usually it should be a little salty at this time, because you haven't put the noodles yet. After the noodles are put in, carefully separate them with chopsticks to prevent them from sticking together in the water! ! At this time, you should pour the scrambled eggs in. After the water boils, stir the noodles and vegetables evenly with chopsticks and then cook them. If you like Chinese cabbage, put them in before turning off the fire and put noodles in the soup. Wait a minute, turn off the engine! Needless to say, the following. This is just the easiest way.

Doudou Braised Noodles Practice (Daquan)

Yesterday in another forum, I posted a post soliciting the practice of lentil braised noodles, which attracted many followers. Now release and the next one: as for what kind of practice you like, it depends on your hobby.

1, players catch up.

2. First make the noodles shorter and steam them in a steamer for 8 times, depending on the noodles. If the soft noodles are medium cooked, steam the hard noodles for a while. The key is to be careful not to stick together.

3. When the noodles are steamed, cut the beans into shreds or break them into 2-3 cm long segments; Shred the meat and mix with soy sauce; If you like vegetables, prepare more beans.

4, hot oil, garlic, fried meat discoloration; Stir-fried beans turn green; At this time, the noodles are almost steamed. Take it out and put it on the beans, put a little, put some soy sauce and cover the pot.

5, stir fry from time to time, be careful not to simmer the pot, put salt in the beans when cooking, and order chicken essence before cooking.

Because the noodles are almost cooked before frying, just make sure that the beans are cooked.

2. Two components:

Ingredients: beans 1 kg, washed and cut into sections.

Meat 3 Liang, can be increased or decreased according to personal preference, cut into pieces, add a small amount of salt and soy sauce. . . Marinate for a few minutes.

One kilo of spaghetti. If the noodles are too long, cut them a few times.

Seasoning: oil, soy sauce, salt, chicken essence.

Exercise:

1. Add oil (the amount of oil is similar to that of ordinary fried pork with beans). When the oil is hot, put the salted meat into the frying pan. After the meat changes color, put the prepared beans in, add appropriate amount of soy sauce, salt and chicken essence, stir-fry the beans and meat until they are five or six times ripe, and pour in some water until the beans are just dead. Personally, I think soy sauce can be put more appropriately, so that the braised noodles will have a good color in the end. )

2. Find a steamer and put it on the wok (if there is no steamer, you can put two chopsticks horizontally in the wok), spread the fine noodles evenly in the steamer, cover the lid, steam for 8 minutes on medium heat, put the noodles in the steamer into the wok, and stir thoroughly. Shanxi braised noodles are ready. Because noodles are basically dry steamed, you will feel that noodles are dry before mixing, as if they have not been steamed. Don't worry, they are cooked. )

Remarks: 1. The typical eating method in Shanxi is: sprinkle minced garlic with aged vinegar, stir well, put it in braised noodles and mix well before eating.

2. You can add tomatoes to beans according to your personal preference, and it tastes good.

3. If the braised noodles are left, put a little oil in the wok when you eat next time. When the oil is hot, pour in the remaining braised noodles and stir fry. It's delicious, different from the braised noodles cooked for the first time.

4. If you cook braised noodles for the first time: a. Pay attention to the amount of water in the pot when steaming, and don't cook it dry. The beans are burnt and it tastes bad; B.don't turn off the heat after the noodles are steamed. Carefully stagger the steaming drawers to see how much water there is in the pot. Normally, there is still a lot of soup in the pot. If it's dry, it's not too late to add some water. Because it's too dry, the braised noodles taste a little choking and not delicious.

The practice of Wenzhou noodles-mixing noodles

First of all, use the noodles, fresh. Don't use those boards that have been air-dried overnight. Bring the water to a boil, and add the noodles and mung bean sprouts. At this time, you should grasp the cooking temperature of noodles. Basically, you can fish noodles after boiling. Cooked for a long time, the noodles will rise, which is not delicious at all. When eating noodles, you must use plates instead of bowls. The soup will stir unevenly [at the bottom of the bowl]. Ingredients include salt, monosodium glutamate, lard, mustard tuber, vinegar [be sure to soak minced garlic in vinegar], a little soy sauce, and chopped green onion [put it on the surface]. You can also use lard to crack an egg on it with warm fire.

Lazy Regan Noodles

Prepare raw materials: minced meat, peanut butter, hot sauce and bean paste, and prepare seasonings: garlic, white vinegar and chopped peanuts. The next production process is: first boil the water in the pot, cook the noodles and drain the water. Then add oil to the wok. When the oil is hot, add minced meat, peanut butter, hot sauce and bean paste and stir-fry until cooked. Finally, put the noodles on a plate, pour in the fried meat, and sprinkle some garlic, white vinegar and peanuts according to your personal taste.

Mushroom squid noodles:

First prepare the raw materials: squid, Chinese cabbage, mushrooms and noodles, and at the same time prepare the seasonings: chicken soup, soy sauce, wet starch, salt and hot sauce. Then, tear off the black film on the back of the squid, clean it, shred it with a knife and blanch it in boiling water. Then wash the cabbage and mushrooms and cut them into shreds. Put oil in the wok, add mushrooms, cabbage and shredded squid and stir fry. When it is 80% ripe, add chicken soup, a little salt and soy sauce, and add wet starch until the soup thickens. Boil the noodles in boiling water. Put the prepared squid soup and cooked noodles into the plate and you're done.

Method for making delicious Gansu noodles

Cooking method: Boil water and splash oil.

Flavor type: umami, hot and sour, spicy.

Ingredients: 25kg flour, rapeseed oil, balsamic vinegar, soy sauce, salt, spicy noodles, vegetables, chopped green onion and soda ash.

Production process:

1, dough mixing: Boil salt water and dough with warm water, pour water several times, first pull it into dough, then rub it into pieces, and then dip it in water to soften it. Every 25kg of flour, 12.5kg of water, 750g of salt and 100g of alkaline flour are repeatedly folded and kneaded. After 10 minute, they are kneaded into large strips in batches, well kneaded, greased, then pounded into small doses of 100g, greased and kneaded into small strips, and covered tightly with a wet cloth for later use.

2. Hand Lamian Noodles: (1) Braided face: Rub the face (about 5-8 pieces) fine, gently stretch it with both hands, then align the "face" in parallel, hold the face with both hands and pull it hard, then play it on the case, then pull it again with open arms, then hold both ends of the face with your right hand and lift it with your left index finger. (2) Oil-sprinkled noodles (that is, Lamian Noodles with wider strips): roll the small strips flat by hand into wide pieces, press one across the middle of the wide pieces with a small rolling pin, separate your hands to make wide pieces, split them along the middle embossing, cook them in a boiling pot, and take them out in a bowl. (3) Oil splashing: Put a proper amount of dry spicy noodles and chopped green onion on the noodles, and pour the cooked spark oil into a bowl of spicy noodles. When splashing noodles, you can put all kinds of fresh vegetables, such as leeks, Toona sinensis, bean sprouts, vegetables and so on. And those who like to eat Chili can also put some oil and spicy seeds.

Rice vinegar, soy sauce, salt and pepper oil are mixed together as seasoning, but the seasoning must be mixed with the cooked noodles before pouring oil, so that the flavor can enter the noodles.

Flavor characteristics: noodles are long, smooth and tough, oily and fragrant, sour and spicy. The taste can also depend on everyone's taste.

Inheritance and innovation: This method can also be used to make minced meat noodles, Zhajiang Noodles, scrambled egg noodles with tomatoes and stewed mutton noodles.

Teach you a delicious noodle method:

Ingredients: chopped cowpea. . . . . . . . . .

Pork stuffing is mastered by yourself according to the number of people ~

Ordinary yellow sauce that can be bought in the supermarket.

Chop onion, ginger and garlic ~

Noodles are best to be wide and strong ~

Exercise:

When the oil is hot, pour in onion, ginger, garlic and a little pepper, and add meat and soy sauce.

Stir-fry for a while, add the sauce ~ ~ add the cowpea and stir-fry vigorously. It will be fine if the cowpea is cooked.

The pot came out. . . . . . . . . .

Noodles bowls are also very particular-

Stir-fry Chili peppers into Chili oil, and put a little soy sauce, vinegar and Chili oil in the bowl ~

Personally, I think this part can be based on my own taste, and I can also put a little sugar or monosodium glutamate. . .

Finally, add the fried vegetables and mix the noodles.

It's not pretty, but it's really delicious!

Delicious fried noodles (braised noodles)-How to cook-

My grandmother gave it to me, also called braised noodles. It's very easy to cook and delicious.

Ingredients: noodles (handmade noodles sold outside) 1 kg (depending on your appetite); Lentils (sometimes called beans, anyway, everyone knows that stuff. If you like vegetables, put more. You can eat it yourself anyway. ); Pork in moderation (the same as lentils).

Ingredients: a little onion, ginger and garlic.

Seasoning: salad oil, salt, chicken essence, soy sauce.

Practice: 1, cut pork into slightly thick shreds for later use;

2. Remove the tendons from lentils, break them into small pieces 1.5~2 cm long by hand, and wash them for later use;

3, onion, ginger cut into filaments, garlic cut into thin slices for later use;

4. Pour a little more salad oil into the pot, heat it, and add the prepared onions, ginger and garlic to stir fry; Then, add shredded pork and pour in a proper amount of soy sauce, and fry the shredded pork until it is 70% mature;

5. Add the prepared lentils, stir fry a little, and put the noodles in (note: release the noodles directly, don't cook the noodles! ), stir fry, the main function is to mix noodles and vegetables together.

6, then pour water into the pot, the water will overflow to two-thirds of the whole pot (too much water is not good to eat, and it is wet and has no appetite, right? If there is too little water, the direct consequence is that the noodles are not cooked and the bottom is burnt. ), sprinkle with salt and chicken essence to taste, cover the pot and boil; Then simmer on a small fire, open the lid from time to time, and when the beans have collapsed, the water is almost dry (dry water is the key), and the noodles are cooked, cut the bottom with a spatula.

Shovel up the noodles, and you will find a thin crispy crust underneath (this food is the best, I like it best! ), then you're done! It can be eaten with garlic vinegar, and it can be served with vegetables.

Shacha beef fried noodles

Ingredients: beef, kale, red pepper, oil noodles.

Seasoning: sand tea sauce, cooking wine, soy sauce, wet starch.

Production process:

1. Slice beef and marinate with cooking wine, soy sauce and wet starch for 5 minutes.

2. Wash the kale and cut into sections, and cut the red pepper into pieces.

3. Cook the oil noodles and drain the water.

4. Add oil to the wok, stir-fry the beef slices, add kale, red pepper and sand tea sauce and stir-fry until 70% cooked, then add noodles and stir-fry to serve.

Tip: Shacha sauce is made of peanuts, white sesame seeds, left-handed fish, shrimp, shredded coconut, garlic, raw onion, mustard, rapeseed and pepper. After grinding, cooking with oil and salt, it is golden in color and spicy.

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spaghetti

Materials:

Spaghetti 75g salt onion 1 garlic cloves 1 tomato 3 beef and pork mixed ground meat 75g pepper powder oil 1 tablespoon tomato sauce 1 tablespoon water 75ml chopped nine-story tower 3 tablespoons.

Exercise:

1. Cook the spaghetti in salt water until it is done, and continue to bite. Peel onion and garlic and cut them into dices. Wash tomatoes, remove pedicels and cut into small pieces. Add salt, pepper and sweet pepper powder to the minced meat and stir with a fork.

2. Heat a non-stick pan, pour in oil, stir-fry onion, garlic and minced meat, then add tomato, tomato sauce and water, stir well, cover and stew for 10 minute, occasionally stirring. Season with salt, pepper and sweet pepper powder, and finally put it on the ninth floor.

3. Drain the noodles with a sieve and put them in a deep dish. Finally, pour in the minced meat sauce.

Thai hot and sour shredded coconut shrimp powder

Enchanting shemale, mysterious gems and exotic Thai fragrant rice together constitute our impression of Thailand. But I don't know that there is more light in this beautiful coastal country-it is the largest shrimp producer in the world, a famous rice exporter, and also rich in the hottest peppers in the world. No wonder their noodles are also made of rice, shrimp and the hottest pepper must be put in them ... this dark and stubborn nation proudly shows their glory to the world.

Ingredients: 200g of rice flour, 20g of fresh shredded coconut, 20g of fresh shredded ginger, 20g of red pepper and 20g of green pepper, 2 fresh shrimps, salad oil 10ml.

Seasoning: fish sauce, white vinegar, fresh lemon 1 slice, fresh pepper juice, sugar, salt, pepper and coriander.

Exercise:

1. After the water in the pot is boiled, add rice flour and cook until cooked. The cold water is too cold.

2. Wash the shrimp, remove the shrimp line, head, tail and shell, add salt and pepper, marinate slightly, fry in a pot and squeeze lemon juice.

3. Add shredded coconut, shredded ginger, shredded pepper and shredded coriander to the cooled noodles, add appropriate amount of fish sauce, white vinegar, pepper juice, sugar, salt and salad oil, stir well, and then add fried shrimp.

Features: the taste is light, Thai food is very sour and appetizing, which is very suitable for summer consumption.

Chef's tip: when cooking rice noodles, the heat should be high, and cold water should be prepared at the side of the pot. After the rice noodles stay in the pot for 8 seconds, they should be taken out and put into cold water for supercooling. It will stick together after a long time and taste great. In Thailand, cooking without a few whole or broken morning peppers is just like eating Sichuan food without spicy food. Sweet chili pepper juice boiled with capsicum, sugar and fish sauce has won the favor of past diners because of its adjustable sweetness and spicy taste.

★ French cream crab meat rye golden bamboo noodles

France is a country that enjoys the process and pays attention to details, so they coined the word "romance" and spent four hours without hesitation eating a dinner with a complicated menu of 1 1. Therefore, the French must carefully take out the crab meat and cook it with good soup and ingredients, mostly put it back in the crab shell, at least fry the noodles, and then start to savor the crab meat and noodles. Perhaps this is the biggest difference between Chinese and western cultures, one is "eating" and the other is "taste".

Ingredients: rye flour 100g, golden bamboo shoot flour 100g, butter 10ml, 20ml olive oil, crab 1, 30g onion, 5g garlic, 5g carrot and 3g broccoli.

Seasoning: Tarrigan vanilla, Mazurin vanilla, Pizarro vanilla, butter, cream, dry white, fresh shrimp water (or broth), salt and black pepper.

Exercise:

1. Cook the crab and take out the crab meat.

2. When the pot is hot, melt the butter, stir fry the onion and garlic, add the crab meat and three herbs, add the right amount of dry white, cream, shrimp water (or broth) and black pepper, and cook for about 5 minutes.

3. Put 2/3 of the cooked crab meat into the crab shell and set aside the rest.

4. After the water in the pot is boiled, add rye flour and golden bamboo shoots to cook, remove and drain.

5. Put a little olive oil in another pot, add the cooked noodles and other 1/3 crab meat, carrots and broccoli, stir well, put them on a plate, and put the crab shells on it.

Features: The milk is rich in flavor and taste.

Chef's Tip: The purpose of fried noodles is to make it fragrant, and also to blend in the flavor of crab meat and cooked vegetables. Olive oil can be put into the pot when it is slightly hot, and it can be taken out in 1 ~ 1.5 minutes. If you need to store, you can cook the noodles until they are half cooked, take them out and drain them, mix them with olive oil and put them in the refrigerator, and fry them while eating.

★ Korean-style black-bone chicken ginseng noodles

Just when South Korea's barley tea suddenly caught fire, just when the savage girlfriend covered her boyfriend with noodles, we knew that apart from barbecue, it was still a country rich in wheat and mainly made of noodles. In South Korea, black-bone chicken and ginseng noodles are as common as traditional chicken soup noodles in China. The noodles used are handmade noodles, similar to those in northern China. The difference is that we hid a chicken leg under the surface, while Koreans added a rich Korean ginseng. With the emergence of black-bone chicken soup and Korean ginseng, nutrition alone is already desirable.

Ingredients: 200g noodles, half black-bone chicken, 200ml black-bone chicken soup, Korean ginseng 1, and 2 rapeseed hearts. Seasoning: salt, shallots, chicken oil, soy sauce.

Exercise:

1. The black-bone chicken is cooked, the cooked black-bone chicken is boned, and the chicken is shredded or shredded for later use.

2. Boil the noodles in boiling water, and then take the bowl away.

3. Pour the black-bone chicken soup into the pot, add shredded chicken, ginseng and cabbage, add a little soy sauce to boil, and then pour it on the noodles.

4. Finally, decorate with shallots.

Features: rich in nutrition, suitable for all ages.

Chef's Tip: Koreans don't eat ginseng as a "tonic" like us in China, but mainly drink soup. They regard ginseng as a carrot-like fresh vegetable. No matter what they cook, they always eat Korean ginseng in the end. Therefore, it is not advisable to put it too early, and the taste that can be cooked is the most delicious. Koreans cook black-bone chicken to use its soup. Usually only onions, ginger and garlic are added to force out the original flavor of chicken, which is suitable for noodle soup. If you want to taste the meat, it is recommended to sprinkle a handful of medlar and add a few dried mushrooms.

★ Italian bacon tomato butterfly noodles

Pasta has become a symbol of Italy, just like Chinese porcelain. It is no exaggeration to say that this is a country that lives on noodles. There are 563 kinds of noodles alone, and with different combinations of sauces, more than 1000 kinds of pasta dishes can be combined. It's unbelievable. There are many kinds of spaghetti, round, flat, long, square, spiral, wavy and shell-shaped ... After tasting the common bacon tomato butterfly noodles in Italy, people can't help but envy the happiness of Italians, and there is no better way to experience the health and natural taste of noodles than Italians.

Ingredients: Italian butterfly noodles 200g, sliced bacon 50g, 2 tomatoes 20g, tomato sauce 20g, onion 20g, bacon oil 100ml, olive oil 20ml, garlic 5g, Parmesan cheese, shredded red, yellow and green persimmon pepper 20g, and mullet flower 1 slice. Seasoning: dry white, salt, black pepper, broth.

Exercise:

1. Wash tomatoes and cut into pieces, and chop onions.

2. Cook the spaghetti with boiling water, remove and drain.

3. Stir-fry minced garlic and onion with bacon oil, add diced tomatoes and tomato sauce for 5 minutes, pour in broth and dry white wine, cook for 10 minute, and then add salt and black pepper to adjust the taste.

4. When the other pot is hot, fry the spaghetti and bacon with olive oil, then pour in shredded red, yellow and green peppers and cooked tomato juice, fry for a while, put the pot on a plate and decorate it with Muyu flowers.

Features: sweet and sour, appetizing and relieving summer heat.

Chef's Tip: Italians are used to storing the oil baked from bacon for breakfast, because bacon oil is very fragrant and suitable for adding flavor to dishes. You can also fry bacon slices in a hot pot (without oil) to get oil. Many people are used to pouring tomato juice at the end when cooking spaghetti. In fact, stir-frying in the pot is more even, and one minute is enough.

★ American Assorted Seafood Fruit Noodles

Noodles and potatoes are the staple foods of Americans, and they appear on their dining tables almost every day. In fact, noodles all over the world have many similarities in appearance. They all use flour and salt. The difference is that we add water to make them. Americans use egg liquid to strengthen the toughness of noodles, and seldom use water. Later, they added corn flour and olive oil to form the most representative egg noodles in the west. To this day, the exquisite American families still like to make their own egg noodles. Now, everyone knows a basic formula: a cup of flour (240 ml)+ 1 egg+1/4 teaspoons of salt (1.25ml).

Ingredients: 200g lasagna, 2 fresh shrimps, 2 sea rainbow, 3 scallops, 20g fish, 30ml olive oil, 20g onion, 20g garlic, 20g pineapple, 20g strawberry and 20g lettuce. Seasoning: American seafood seasoning, black pepper, Italian vinegar.

Exercise:

1. After washing shrimp, scallops, rainbows and fish, season and marinate with American seafood 10 minute.

2. After the pot is hot, stir-fry the onion and garlic with olive oil, pour in the marinated seafood and stir-fry over low heat.

3. After the salt water in the pot is boiled, cook it in the wide noodles, remove it and drain it.

4. Wash pineapple and strawberry, cut into pieces, wash lettuce, put it into noodles and mix well, then put the fried seafood into it and mix well, and pour it with Italian vinegar.

Features: Typical American noodles, with rich colors and layers, are ideal dishes for family dinners and friends gatherings in summer.

Chef's tip: lasagna itself is tasteless, so it should be cooked with salt water, and it is more uniform before and after salt. When frying seafood, you should pay attention to small medium fire, because there is sweet red pepper powder in American seafood seasoning, which will turn black and bitter when it meets fire, and small fire will dehydrate and dry seafood.

★ Dandan Noodles, Sichuan, China

Dandan Noodles is a famous snack in Chengdu, but no one can tell when it was born. One year, one month, a peddler peddled along the street with a shoulder pole. The customers shouted to stop carrying poles and sell them now. Handmade noodles are ready, and they scoop a spoonful of fried minced meat. Apart from the fragrance, I only remember their poles, hence the name "Dandan Noodles". Dandan Noodles and hot and sour rice noodles are sisters of Sichuan noodles, but many gluttons can't make hot and sour rice noodles in Dandan Noodles. In addition to Sichuan specialty sprouts, the skill lies in the frying and seasoning of minced meat.

Ingredients: 200g of noodles, 400g of pork stuffing, sprouts 1 00g, 25g of chopped green onion, Jiang Mo10g, garlic10g, chili noodles1.5g, sesame paste10g, etc.

Seasoning: soy sauce, soy sauce, cooking wine, rice vinegar, broth, pepper noodles, lard and sesame oil.

Exercise:

1. When the pan is hot, pour the pork stuffing and stir fry for later use.

2. Stir-fry onion, ginger and garlic with lard, then stir-fry Chili noodles, sprouts and minced meat, add cooking wine, soy sauce, soy sauce and rice vinegar, order a little stock, and add sesame sauce and pepper noodles when taking out.

3. Cook the noodles in a pot, take them out and put them in a bowl. The rapeseed is ripe and ready for use.

4. Pour a proper amount of broth into the noodles in the bowl, add the fried sauce and cooked rape heart, and sprinkle with coriander.

Features: the marinade is crisp and fragrant, salty and slightly spicy, with a tangy aroma and strong local flavor.

Chef's tip: the meat stuffing must be fried dry, and the state of one grain can come out. If it is not clear, it is not fried, but be careful not to fry. Many people think that cold dishes are mixed with soy sauce, and hot dishes are fried with soy sauce. In fact, soy sauce and soy sauce are both made of soybeans. The difference is that caramel is added to the latter. Accurately speaking, soy sauce seasoning and soy sauce color matching do not hinder the use of both, but the needs of dishes and your grasp at hand.

★ Vietnamese lemon curry rainbow trout noodles

"Three fragrances and one dew" can best summarize Vietnamese cuisine-bamboo fragrance, coconut fragrance, lemon fragrance and fish sauce. What is worth reading is fish sauce. Vietnamese classic rattan shrimp, spring rolls and prawns in fish sauce are all masterpieces of fish sauce. Every restaurant in Vietnam and Thailand has its own homemade fish sauce. Their fish sauce is a bit like "pickled fish" in the south of China, except that we use fish to pour juice, and people want juice instead of fish. They put salt on the fish and pickled it in wooden barrels. After a while, the juice will flow out. This is fish sauce. Open the faucet at the bottom of the barrel to release the fish sauce, and pour it into the barrel to continue pickling. The more times this is repeated, the purer the fish sauce will be.

Ingredients: egg noodles 200g, yellow curry powder10g, Chili noodles10g, lemon juice 20ml, chopped blue ginger 30g (ginger can also be used instead), stock100ml, and red trout10g.

Seasoning: fish sauce 10ml, shrimp sauce 10 g, 5 slices of lime leaves, lemon 1 slice, shredded red pepper and shredded coriander.

Exercise:

1. cooling oil. Stir-fry curry powder on low heat, pour in broth, Chili noodles, ginger, lemon juice, fish sauce and shrimp sauce, and cook for 30 minutes.

2. Boil the egg noodles in boiling water, then put them into the cooked soup, put them on a plate after boiling (leave about 1/3 curry soup for cooling), and sprinkle with shredded lime leaves.

3. Wash the red trout and cut it into pieces, soak it in the cool curry soup for a while, fry it in a little oil, put it next to the noodles, and serve with lemon slices and coriander.

Features: spicy and sweet, fresh and refreshing, not greasy.

Chef's tip: curry is easy to paste, so when frying curry, cool the oil in the cold pot, that is, the pot will not paste. After pouring cold oil, add curry without heating, and then stir fry over low heat. Although fish sauce is delicious, it is salty and fishy, so it should not be put more. Shrimp sauce can be described as "stinky tofu in Southeast Asia". It smells bad, but it is extremely rich and delicious when fried, which can greatly enhance the taste of dishes.

★ Japanese beef udon noodles

Oolong noodles, buckwheat noodles and green tea noodles are the three most representative noodles in Japan. In Japan, udon noodles are a must-have item at home and an indispensable protagonist in Japanese restaurants. The most classic Japanese udon noodle method is inseparable from beef and broth, but it is very common. We have seen many places, and the difference in taste lies in udon noodles. So when you go to Japan, you must try a bowl of beef udon noodles in Jinchuan County. There's no harm in not going. I went to the supermarket and bought udon noodles made in Jinchuan. I can cook the same delicious noodles at home.

Ingredients: 200 grams of udon noodles, 50 grams of beef slices, 2 rapeseed hearts, and mushrooms 1. Seasoning: 20g of Japanese soy sauce, 20ml of Japanese soy sauce, cuttlefish 1g, 5ml of sake, linwei 10ml, 20ml of stock.

Exercise:

1. Add stock, Japanese miso, Japanese soy sauce, cuttlefish essence, sake and Lin Wei to the pot, cook for about 5 minutes, then add udon noodles, and put them in a bowl after 3 minutes.

2. Cook the cabbage 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 put them in a bowl.

Features: the noodles are smooth and soft, and the sauce soup is rich.

Chef's tip: Lin Wei is a Japanese monosodium glutamate, which is available in supermarkets, but it doesn't have to be perfect. If you can't buy it, you can use monosodium glutamate or chicken essence instead. Japanese miso is salty, so don't put too much. Pay attention to small fire when cooking miso soup, otherwise it will easily paste the bottom. Fat beef slices should be put in the refrigerator, and fried if they are not thawed, otherwise they will be easily scattered and not shaped. Oolong noodle is a coarse noodle made of wheat flour, which can be used as noodle soup or fried noodles. In addition, because oolong noodles will not be soft and rotten when cooked in water, it tastes good and can also be used as hot pot noodles.