What kind of noodles is udon noodles? How?

1, home-cooked udon noodles-udon noodles with tomato and mushroom soup

material

Big tomato, 3 seafood mushrooms, a box of small rapeseed, 3 longevity black trees, 500 grams of ginger, a little chopped green onion, a little salt, a spoonful of chicken essence and a spoonful of sesame oil.

working methods

1. Wash the tomatoes, blanch them with boiling water, peel them, cut them into small pieces, then rinse the small rapeseed with water for later use, and wash the mushrooms.

2. Heat oil in the pot, saute ginger, then add tomatoes, saute with a shovel, then add cold water and cover the pot.

3. After the tomato soup is boiled, add seafood mushrooms, add salt and chicken essence after boiling, and then take out the soup and put it aside.

4. Add water to the noodles in another pot. After the water is boiled, you can put it in. Just add cold water twice.

5. Put the noodles into the freshly cooked soup, add the blanched vegetables, stir well, then sprinkle with chopped green onion and drizzle with sesame oil to serve.

skill

1, vegetables must be blanched with clear water, not boiled with soup, or they will turn yellow and look bad. When peeling tomatoes, you can scald them with boiling water, which makes them easier to peel.

Don't cook for too long like udon noodles. If they are too soft, they taste bad. 2, cold udon noodles ingredients

300g udon noodles, quail eggs 1, 20g chopped green onion and 20g radish sauce.

condiment

50g of Japanese soy sauce and 50g of wooden fish soup.

working methods

1. Boil udon noodles with water, then soak them in ice water until cold, and then drain the water.

2. Mix the wooden fish soup with Japanese soy sauce.

3. When eating, mix chopped shallots, radish puree and quail eggs into 2, and then soak udon noodles.

If you are spicy, you can add a proper amount of mustard to the sauce to increase the rich flavor.

Note: Muyu flower, also called Chai Yu flower, is made by slicing dry wood. Chai fish is the sacred product of soup. Delicious chai fish should be made of fresh tuna. After the tuna enters the port, the head, tail and bones are removed immediately, and only the muscles behind the abdomen are taken as firewood fish, which is precious because there are few usable parts.

Muyuhua was bought in an underground supermarket in Guangxin Tiandi. If you are not in Beijing, you can find it on Taobao. 3, black pepper beef fillet fried udon noodles raw materials: tender beef, udon noodles, vegetables, onions. Seasoning: black pepper juice (Lee Kum Kee's is good), cooking oil, soy sauce and chicken essence. Practice: 1, boil boiling water in a large pot, add vegetables to cook, and take them out for later use;

2. Put udon noodles into a boiling water pot, take them out and drain them for later use;

3. Shred beef, knead with a little salt, yellow wine, starch and water, and let stand for 15 minutes;

4. Put a little oil in the pot and heat it, stir-fry the shredded beef until it is broken;

5, add the right amount of black pepper juice and stir fry for a while, put aside;

6. Add a proper amount of oil to the original pot and stir-fry the onion;

7. Stir-fry udon noodles, add delicious fresh soy sauce and stir-fry until the color is even;

8. Add a little chicken essence and add salt to taste and stir fry;

9. Add the fried shredded pork and vegetables, stir well and serve. 4. Japanese fried udon noodles

Raw materials:

Oolong noodle 1 packet (200g), onion 1/4 (shredded), a little sliced meat, cabbage 1/4 (sliced) and half a carrot (sliced). Exercise:

1. First put udon noodles in boiling water and scald them slightly, then remove them, rinse them with cold water and drain them.

2, put a little oil to fry the meat slices;

3. Add shredded onion and carrot slices and stir fry;

4. Add Chinese cabbage, add a little salt, soy sauce and scallop to taste, and stir well;

5. Add udon noodles and stir well.

6. Sprinkle some Muyu flowers.

5. Sour soup udon noodle material:

200g udon noodles, 100g cooked beef, 1 tomato, 1 rape, chopped green onion, minced ginger and garlic, 1 tablespoon vinegar, 1 tablespoon tomato sauce, salt, chicken essence and red oil.

Exercise:

1, beef and tomatoes are cut into pieces. 2. Heat oil in the pot, stir-fry shallots, ginger and garlic, add beef, tomatoes, vinegar and tomato sauce and stir-fry, then add appropriate amount of water and salt, boil the chicken essence and stir well, and the sour soup will be ready. 3. Boil boiling water in another pot (the amount of water can cover the noodles), add udon noodles to cook, and finally add rapeseed to make it slightly hot. Then take out the noodles and rape and put them in a bowl, and pour in the freshly cooked sour soup. (You can also directly cook noodles in sour soup, but the soup is more refreshing if cooked separately) 6. Beef udon noodles udon noodles (400g), beef (222g), Xiaotang cuisine (2 pieces), broccoli (6 small flowers) and clear soup (500ml). Marinade: oil (1 tbsp), chicken powder (1/3 tbsp), soy sauce (1 tbsp), cooking wine (1/2 tbsp), and raw flour (1 tbsp). Chicken powder (1 tablespoon), oil (6 tablespoons), salt (1 tablespoon), soy sauce (2 tablespoons). [haochi 123 . com]& lt； /A & gt； 1. Wash and slice beef, put it in a bowl, add 1 tbsp oil, 1/3 tbsp chicken powder, 1 tbsp soy sauce, 1/2 tbsp cooking wine, 1 tbsp raw flour, and mix well to marinate/kloc. 2. Wash broccoli and Xiaotang cuisine, add 1 tablespoon salt to the water in the pot, add broccoli and Xiaotang cuisine 1~2 minutes, and drain. 3. Heat 6 tablespoons of oil in the pot, pour in the beef slices and stir fry 1 ~ 2 minutes, sprinkle 4 tablespoons of water and stir fry until the blood disappears, pick up the beef slices and put the beef juice into the pot for later use. 4. Pour the broth chicken soup into the pot, add 2 tablespoons soy sauce and 1 tablespoon chicken powder and mix well. After boiling, add udon noodles, cover the pot and cook for 2 minutes. 5. Put the cooked udon noodles into a bowl, add Xiaotang dishes, broccoli and beef slices, and pour in the soup. 6. Steaming beef udon noodles can be eaten soon. What are you waiting for? Tips: 1. Do not cook oolong noodles for more than 3 minutes, otherwise it will be easy to boil and the taste will not be chewy.

2. The soup base of Japanese udon noodles should be made of traditional Japanese sake, soy sauce, Japanese miso and dried fish skin, which is salty and delicious.

3. Beef should be beef, followed by buffalo, which is soft and fragrant. Using fried beef soup as soup base can add delicious meat flavor to chicken soup. Buffalo is hard, with poor taste and light meat. [