How to make delicious noodles with flour and eggs?

1. The simplest noodles.

Boil water, a little more water,

Put Haitian brand light soy sauce, sesame oil, pepper, MSG, chopped chives in the bowl,

Then boil the water Below, make it a little harder,

Put it in a bowl and mix it. If the water is alkaline, you can add a little good vinegar at this time.

Be sure to remember the sequence, otherwise the taste will be different.

If you add some good diced mustard (you have to cut it yourself, the finished diced mustard is not delicious), sesame paste or peanut butter (dilute with cold water, mix it now).

2. Tomato and egg noodle soup:

First scramble the eggs, add water, add tomato slices, add salt, boil the water until the noodles are cooked, add pepper and MSG.

3. Fried noodles:

Chinese cabbage, shredded pork, shredded mushrooms.

Underneath, a little harder.

Take it out, rinse it with cold water and drain it.

High heat, first stir-fry shredded pork until cooked, add cabbage, change color, add mushrooms, stir-fry for a few times, add noodles and stir-fry for a few times, mix well, change to medium heat, add salt, pepper, a little MSG, change to Turn on low heat, stir-fry with a spatula in one hand, and fluff the noodles with a pair of chopsticks in the other. Mix the noodles and seasonings as evenly as possible, and the cabbage should not turn yellow.

Notes: 1. Add some good vinegar when eating fried noodles.

2 Cut the tenderloin into thin strips, add a little salt and mix well with cornstarch, add a little oil and mix well.

4. First put the dried shrimps (buy good quality) and simmer in the water for a while, then add oil and put the noodles. When it is almost done, add the cabbage. When cooked, add salt, pepper and a little MSG. , that’s it.

Five, the simplest cold (mixed) noodles.

Boil water, a little more water,

In a shallow stainless steel pot, add sesame oil and set aside.

Put Haitian brand light soy sauce, pepper, MSG, and chopped chives in a bowl.

Then boil the water and make it a little harder.

Place it with sesame oil. In the pot, mix well, put it in front of the air conditioner and blow it for 1-2 minutes, stirring while blowing to cool it evenly.

Then, mix it in a bowl. If the water is alkaline, you can add a little good vinegar at this time.

Be sure to remember the sequence, otherwise the taste will be different.

If you add some good diced mustard (you have to cut it yourself, the finished diced mustard is not delicious), sesame paste or peanut butter (dilute with cold water, mix it now).

Tomato and egg braised noodles

The preparation of tomato and egg braised noodles is very simple: remove the stems of the washed tomatoes and cut them into pieces, break the eggs and mix well and set aside. Heat the oil pan (add a little more oil), fry the eggs first, take them out after forming, leave the remaining oil in the pan, add chopped green onions and stir-fry, add the tomatoes and stir-fry for a while, add the eggs, mix, add water and cook briefly After a while, when the red soup boils and bubbles, add salt and MSG and bring to the pot. (This is how to make scrambled eggs with tomatoes, right? Smart! But when making noodles, you need to add a little more water and a little more salt. This is the key.)

It seems that cooking noodles is not a problem. There’s nothing more to say, just dry noodles or hand-rolled noodles, or cooked noodles, just remember to add a little salt during the cooking process, take them out, soak them in cold water, and mix them with the prepared tomato and egg marinade. Mix it up and you're done.

The simplest way to braise noodles

You first heat the oil, add the peppercorns and aniseed ingredients to cook them, and then skim off the peppercorns and aniseed ingredients;

Stir-fry a small amount of meat (if you like meat slices, you can use meat slices, if you like vegetarian food, you can omit it), onions, ginger, garlic, a small amount of salt, and soy sauce over high heat, then add washed lentils and cut potatoes (no more chunks) too thick), add an appropriate amount of salt and soy sauce and stir-fry for a while;

Add one or 2 tomatoes and stir-fry again;

Then add water (water Don’t put it to cover the vegetables, the amount of water is very important), wait for the water to boil, put the noodles on it, cover the pot, and simmer over medium heat for about 15 minutes (check the water regularly, don’t burn the pot, if If the water is not enough, you can add some more);

Turn off the heat when the water is almost gone, then stir the noodles and vegetables evenly

Just keep it simple

Classic noodles Cooking Guide [Classic]

How to make noodles: The following are based on the portion size for one person

Ingredients: two eggs, two green peppers (if you don’t like spicy food, can be halved).

Please wash your hands first. This is more hygienic. "Wash your hands before eating and after using the toilet"! Of course, the wok also needs to be cleaned, too. Break the eggs, pour them into a bowl, use chopsticks to stir the egg whites and yolks evenly, and gently pour a little oil into the pot. After a while, you will find that the oil is not hot yet. This is because you have not turned on the whisk of the cooker. firearm! Gently turn on the lighter, wait until the oil starts to smoke, then gently pour the beaten eggs into the pot from top to bottom with the center of the pot as the center of the circle. When the eggs begin to swell under the influence of oil, stop watching TV, pick up a spatula (frying spoon) and turn over the fried eggs. It is best to turn over one side of the large pot, and quickly pour the chopped green pepper shreds into the pot. In, stir-fry for about 10 seconds, then quickly stir it with the eggs, mix well, stir-fry for a while, and add a little salt. Remember never burn the eggs black! ! ! When you see that the eggs have turned dark yellow and the green pepper shreds are almost cooked, take it out of the pan! Don’t wash the wok, just pour in water, usually one-third of the pot, because the noodles will absorb water after they are cooked, so as to prevent the noodles from not having enough water and clumping together after they are ready, which is ugly and unpalatable. ! ! The fire is raging and the water is boiling. You need to put salt first and dissolve the salt. Use chopsticks to dip a little water to test the saltiness. Generally, at this time, it should be slightly saltier because you haven't put the noodles in yet. After putting the noodles in, use chopsticks to separate them carefully to prevent them from sticking together when exposed to water! ! At this time, pour in the scrambled eggs. When the water boils, use chopsticks to stir the noodles and vegetables evenly, and then cook. If you like to eat cabbage, put them in before turning off the heat, and press the noodles into the soup. For a moment, turn off the flames! It goes without saying the following. Just the simplest way.

Recipes for Braised Lentil Noodles (Comprehensive Collection)

Yesterday on another forum, I posted a post asking for recipes for Braised Lentil Noodles, and there were many followers. Posted now: As for which method you like, it all depends on your preference

1. Contestants rush to make noodles

2. Cut the noodles into shorter lengths first, then steam them in a steamer over water 8 Maturity depends on the condition of the noodles. If the noodles are soft, it is 8 mature. If the noodles are hard, steam them for a while. The key is to be careful not to stick together.

3. While steaming the noodles, cut the beans into shreds or break them. Cut into 2-3cm long sections; cut the meat into shreds and mix with soy sauce; if you like vegetables, prepare more beans

4. Heat oil, add minced garlic, and stir-fry the meat until it changes color; Stir-fry the beans until they turn green. At this time, the noodles are almost steamed. Take them out and put them on the beans. Add a little soy sauce and cover the pot.

5. Stir-fry frequently, be careful not to burn the pot. Add salt when the beans are cooked, and add some chicken essence before serving.

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

2. Ingredients for two people:

Main ingredients: 1 pound of beans, washed and cut into sections

3 taels of meat, you can increase the amount according to personal preference Reduce, cut into slices, add a little salt and soy sauce. . . Marinate for a few minutes.

One pound of thin noodles. If the noodles are too long, cut them into several cuts

Condiments: oil, soy sauce, salt, chicken essence

Method:

1. Add oil (the amount of oil is about the same as ordinary beans for fried meat). After the oil is hot, put the marinated meat into the wok. After the meat changes color, add the prepared beans and add Add the appropriate amount of soy sauce, salt, and chicken essence, and stir-fry the beans and meat until they are five or six times cooked. Pour in some water until the beans are just submerged. (Personally, I think you can add more soy sauce, so that the final braised noodles will have a better color)

2. Find a basket and place it on the wok (if there is no basket, you can put two chopsticks crosswise In the wok), spread the thin noodles evenly in the basket, cover the pot, steam over medium heat for 8 minutes, put the noodles in the basket into the pot, stir thoroughly, and the Shanxi braised noodles are ready. (Since the noodles are basically dry-steamed, you will feel that the noodles are dry before mixing, as if they are not steamed yet. Don’t worry, they are already cooked.)

Remarks: 1. The typical Shanxi way of eating is: Pour the vinegar into the minced garlic, stir evenly, add it to the stewed noodles, mix well, and eat.

2. You can add tomatoes to the beans according to your personal preference, which tastes very good.

3. If there is any leftover braised noodles, the next time you eat it, put a small amount of oil in the wok. After the oil is hot, pour in the remaining braised noodles and stir-fry. The taste is very good, different from the first braised noodles.

4. If you are making braised noodles for the first time: A. When steaming, pay attention to the amount of water in the wok. Don't boil them dry. The beans will be mushy and unpalatable. B. After the noodles are steamed, don't rush to turn off the heat. Carefully open the steamer drawer and look at the contents of the wok. How much water is there? Normally there is still a lot of soup in the pot. If it is too dry, it is not too late to add some water. Because if it is too dry, the braised noodles will taste a bit choked and not tasty.

How to make Wenzhou noodles - mixed noodles

First of all, use flat noodles and fresh ones, not those that have been dried or spent overnight. Boil the water, add the flat noodles and mung bean sprouts. At this time, you have to control the heat of cooking the noodles. Basically, you can boil the pot and fish out the noodles. The flat noodles will become swollen after being cooked for a long time and will not taste good at all. You must use a plate when eating noodles, not a bowl. The bowl will mix unevenly [the soup will be at the bottom of the bowl]. The ingredients include salt, monosodium glutamate, lard, minced mustard and vinegar [must use vinegar soaked in minced garlic] and a little soy sauce. Minced pork with chopped green onions [put on top of the noodles]. You can also use lard to collapse an egg over a warm fire and place it on top.

Lazy Hot Dry Noodles

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

Shiitake and squid noodles:

First prepare the raw materials: squid, cabbage, mushrooms, noodles, and 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, cut it into shreds with a knife, and boil it in boiling water. Then wash the cabbage and mushrooms and cut into shreds. After adding oil to the wok, add shiitake mushrooms, cabbage and shredded squid and stir-fry. When cooked, add chicken broth, a small amount of salt, soy sauce, and wet starch until the soup becomes thick. Boil water in a saucepan and cook the noodles. Pour the prepared squid soup and cooked noodles into a plate and you're done.

How to make delicious Gansu noodles

Cooking method: boiled, poured in oil

Taste type: fresh, sour and spicy< /p>

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

Production process:

1. Kneading noodles: Use warm boiled water to dissolve salt water to knead the noodles. Pour in the water several times, first pull it into dough, then knead it into pieces, and then dip it into the dough. Soften water. For every 25kg of noodles, use 12.5kg of water, 750g of salt, and 100g of alkali noodles. After 10 minutes, knead them into large strips in batches. Knead them well, apply oil, and then cut them into 100g small pieces. Apply oil and knead them. Small strips, cover tightly with damp cloth and set aside.

2. Noodles: (1) Chophead noodles: Knead the noodles thinly (about 5-8 strips), gently stretch them with both hands, then lay the "noodles" flat, and use both hands to Lift the noodles and pull them hard, then flick them on the table, open your arms and pull them again, then use your right hand to pinch both ends of the noodles and lift them up, insert the index and middle fingers of your left hand into the folds, flick them slightly to separate the noodles, and stretch out the noodles with both hands. Open and pull outward slowly, then use the ring finger and little finger of your left hand to hang the noodles in the middle. Transfer the noodle hanging by the index finger and middle finger of your left hand to your right hand, and then stretch outwards from left to right. Do this two or three times to form thin noodles with chopsticks. , put it into the boiling water pot and cook it. (2) Oil-splashed noodles (i.e. wider pulled noodles): Flatten the small strips with your hands and roll them into wide slices. Use a small rolling pin to press a line across the middle of the wide slices. Separate your hands to the left and right and pull them into wide slices. Then split it along the middle embossed part, put it into a pot of boiling water, cook it, and put it in a bowl. (3) Sprinkle oil: Put an appropriate amount of dry spicy noodles and chopped green onions on the noodles, pour the boiled sparkling oil into the bowl and serve. , bean sprouts, green vegetables, etc. Those who like spicy food can also add some spicy oil.

Mix rice vinegar, soy sauce, salt, and peppercorn oil together for seasoning, but the seasoning must be mixed with the cooked noodles thoroughly before pouring the oil, so that the flavor can be absorbed into the noodles.

Flavor characteristics: long noodles, smooth and tough, fragrant oil, spicy and sour taste. The taste can also be determined according to personal preferences.

Inherit and innovate: This method can also be used to make noodles with spicy sauce, pulled noodles with fried sauce, fried egg and tomato noodles, braised mutton noodles, etc.

Teach you how to make delicious noodles:

Ingredients: Chop some cowpeas. . . . . . . . . .

You can control the amount of pork filling according to the number of people~

Ordinary yellow sauce that can be bought in supermarkets

Chop onions, ginger and garlic~

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The noodles should be wide and firm~

Method:

After the oil is hot, add onion, ginger, garlic, and a few chili segments, add the meat filling, and add Soy sauce

Stir-fry for a while and add the sauce~~Put in the cowpeas and stir-fry vigorously until the cowpeas are cooked

Remove from the pan. . . . . . . . . .

The noodle bowl is also very particular---

Fry the chilies into chili oil, put a little soy sauce, a little vinegar and chili oil in the bowl~

Personally, I think you can add a little sugar or MSG to this part according to your own taste. . .

Finally, add the fried vegetables and noodles.

It doesn’t look very good, but it’s really delicious!

Delicious fried noodles (braised noodles) - preparation method -

My grandma passed it down to me. It is also called braised noodles. It is easy to make and delicious.

Main ingredients: Noodles (the kind of hand-made noodles sold outside) 1 catties (depends on your appetite); lentils (called beans in some places, anyway, it is the kind of stuff that everyone likes) Got it. ) Appropriate amount (if you like vegetables, put more aside, you will eat it yourself anyway.); Appropriate amount of pork (for the same reason as lentils).

Ingredients: A little each of onion, ginger and garlic.

Condiments: appropriate amounts of salad oil, salt, chicken essence, and soy sauce.

Method: 1. Cut the pork into slightly thick shreds and set aside;

2. Remove the tendons from the lentils, break them into 1.5~2 cm long segments by hand, wash and set aside;

3. Cut the green onion and ginger into thin strips, and cut the garlic into thin slices and set aside;

4. Pour a little more salad oil into the pot, heat it up and add the green onion. , ginger, and garlic until fragrant; then, add the shredded pork and pour in an appropriate amount of soy sauce, stir-fry the shredded meat until it is medium cooked;

5. Add the prepared lentils and stir-fry briefly. Put the noodles in (note: put the raw noodles directly, do not cook the noodles!), stir-fry, the main function is to mix the noodles and vegetables together.

6. Next, pour water into the pot, and the water will cover two-thirds of the whole pot of food (too much water will not taste good, and it will look wet). You have no appetite, right? If there is too little water, the direct consequence is that the noodles are not cooked yet and the bottom is mushy.

), sprinkle an appropriate amount of salt and chicken essence to taste, cover the pot, and bring to a boil over high heat; then simmer it over low heat, uncovering it from time to time until the beans have collapsed and the water has almost dried up (thousands of Make sure the water is dry, this is the key). When the noodles are cooked, use a spatula to scoop them up. Shovel up the noodles and you will find that there is a thin layer underneath that is both fragrant and crispy. noodle crispy rice (this kind of thing is the most delicious, my favorite!), now you’re done! You can eat it with garlic and vinegar, with rice and vegetables

Sha Cha Beef Fried Noodles

Ingredients: beef, kale, red pepper, oil noodles

Seasoning: Shacha sauce, cooking wine, soy sauce, wet starch

Production process:

1. Cut the beef into slices and marinate with cooking wine, soy sauce and wet starch for 5 minutes.

2. Wash the kale and cut it into sections diagonally, and cut the red pepper into slices.

3. Cook the oily noodles, remove and drain.

4. Add oil to the wok, add beef slices and stir-fry. When cooked, add kale, red pepper and shacha sauce and stir-fry together. Then add noodles, stir-fry and serve.

Tips: Shacha sauce is made by grinding peanut kernels, white sesame seeds, left mouth fish, dried shrimps, shredded coconut, garlic, raw onions, mustard, coriander seeds, chili peppers, etc., adding oil and salt. Golden color and strong spicy flavor.

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Pasta

Ingredients:

75g pasta·salt · 1 onion · 1 garlic clove · 3 tomatoes · 75 g beef and pork minced meat · pepper · paprika · oil 1 tbsp · tomato paste 1 tbsp · water 75 ml · 3 tbsp minced basil

Method:

1. Boil the pasta in salted water until cooked and still al dente. Peel and dice onions and garlic. Wash tomatoes, remove stems and cut into small pieces. Add salt, pepper, and paprika to ground meat and break up with a fork.

2. Heat a non-stick pan, pour in oil, sauté onions, garlic and minced meat, then add tomatoes, tomato paste and water, stir thoroughly, cover and simmer for 10 minutes , and stir occasionally. Season with salt, pepper and paprika and top with the nine-tiered tower.

3. Use a sieve to drain the noodles and put them into a deep plate. Finally pour the minced meat sauce over it.

Thai Hot and Sour Coconut Shrimp Noodles

The combination of coquettish ladyboys, mysterious gems, and fragrant Thai fragrant rice forms our impression of Thailand. Little did they know, this small seaside country with beautiful scenery has more brilliance - it is the world's largest shrimp producer, a famous rice exporter, and is also rich in the world's hottest chili peppers. No wonder their noodles are also made of rice, and shrimp and the hottest chili must be put in the noodles... This nation with dark skin and stubborn eyes proudly shows their noodles to the world. glory.

Ingredients: 200 grams of rice noodles, 20 grams of fresh coconut meat shreds, 20 grams of fresh ginger shreds, red and green chili shreds, 2 fresh shrimps, 10 ml of salad oil.

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

Method:

1. After the water in the pot is boiled, add rice noodles and blanch them, then cool them with cold water.

2. Wash the shrimps and remove the lines, heads, tails and shells. Add salt and pepper to marinate them, fry them in a pan and squeeze in lemon juice.

3. Add coconut shreds, ginger shreds, chili shreds, and coriander to the cooled noodles, add an appropriate amount of fish sauce, white vinegar, chili juice, sugar, salt, and salad oil, stir evenly, and add Add the fried shrimps.

Features: It has a light taste, has the spicy, sour and appetizing characteristics of Thai food, and is very suitable for summer consumption.

Chef’s Tip: When blanching rice noodles, the fire should be high, and cold water should be prepared by the pot. If the rice noodles stay in the pot for 8 seconds, immediately take them out and put them in cold water to cool down. After a long time, it will stick to a ball, which will ruin the taste. In Thailand, cooking without sprinkling a few whole or crushed chili peppers is just like eating Sichuan food without adding spicy food, which makes people lose their appetite. The sweet yet spicy chili sauce made with chili peppers, sugar, and fish sauce is very popular among past diners because the sweetness and spiciness can be adjusted.

★French cream crabmeat, black wheat and bamboo shoot noodles

France is a country that enjoys the process and pays attention to details, so they coined the word "Romantic", so they did not hesitate to spend 4 I went to have a tedious 11-course meal every hour. Therefore, for this noodle dish, the French must take out the crab meat painstakingly and carefully, then cook it with good soup and ingredients, put most of it back into the crab shell, and fry the rest of the noodles, and then start eating crab meat and noodles. Savor it carefully. Perhaps this is the biggest difference between Chinese and Western food cultures. One is about "eating" and the other is about "tasting".

Ingredients: 100 grams of rye noodles, 100 grams of golden bamboo shoot noodles, 10 ml of butter, 20 ml of olive oil, 1 crab, 30 grams of onions, 5 grams of minced garlic, 5 slices of carrots, and 3 broccoli.

Seasoning: Talisman vanilla, mazulin vanilla, Pizarro vanilla, butter, cream, dry white, shrimp water (or stock), salt, black pepper.

Method:

1. Cook the crabs and remove the crab meat.

2. After the pot is hot, melt the butter, sauté the onion and garlic until fragrant, add crab meat and 3 kinds of herbs, add appropriate amount of dry white, cream, shrimp water (or stock), and black pepper. 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 boils, add rye noodles and golden bamboo shoot noodles and cook, remove and drain.

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

Features: Strong milky aroma and rich taste.

Chef’s Tip: The purpose of frying the noodles is to bring out the aroma and to incorporate the flavors of crab meat and cooked vegetables. Add the olive oil to the pot when it is slightly hot and it will be ready in 1 to 1.5 minutes. If you need to store it, you can cook the noodles until they are medium cooked, drain them, mix them with olive oil and store them in the refrigerator, and stir-fry them as you go.

★Korean black-bone chicken and ginseng noodles

Just when Korean barley tea suddenly became popular, just when the savage girlfriend smeared her boyfriend’s face with noodles, we knew a little bit that besides barbecue, This is still a country rich in wheat and mainly flour. Black-bone chicken rice noodles are as common in Korean households as traditional Chinese chicken soup noodles. The noodles used are also hand-rolled, similar to the hand-rolled thin noodles in northern my country. The difference is that we hide a chicken leg under the noodles, while Koreans add Korean ginseng, which is abundant in the noodles. With the emergence of black chicken soup and Korean ginseng, the nutritional aspect alone has made people want to eat it.

Ingredients: 200 grams of noodles, half a black-bone chicken, 200ml of black-bone chicken soup, 1 Korean ginseng, 2 rapeseed hearts. Seasonings: salt, green onions, chicken oil, soy sauce.

Method:

1. Boil the black-bone chicken soup, remove the bones from the cooked black-bone chicken, cut or tear the chicken into shreds and set aside.

2. Boil the noodles in a pot under boiling water and take them out into a bowl.

3. Pour black-bone chicken soup into the pot, add shredded chicken, Korean ginseng, and rapeseed hearts, add a little soy sauce and bring to a boil, then pour it over the noodles.

4. Finally, garnish Chives and serve.

Features: Rich in nutrients, suitable for all ages.

Chef’s Tip: Koreans don’t eat ginseng as a “big tonic” as we Chinese do but focus on drinking soup. They treat ginseng as a fresh vegetable like carrots. No matter what dish they make, it must be delicious in the end. It is necessary to eat the Korean ginseng. Therefore, it is not advisable to put it away early. The most delicious taste is when it is cooked. Koreans cook black-bone chicken to use its soup. They usually only add onions, ginger, and garlic to bring out the original purity of the chicken. This is suitable for cooking noodles with soup. If you want to taste meat, it is recommended to sprinkle a handful of wolfberry and add a few dried shiitake mushrooms.

★Italian bacon and tomato butterfly pasta

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. Coupled with the different combinations of various sauces, more than 1,000 kinds of Italian noodles can be combined. It's unbelievable. There are all kinds of pasta, round, flat, long, square, spiral, wavy, shell... After tasting this bacon and tomato butterfly pasta, which is very common in Italy, you really can't help but envy the Italians. For happiness, no one can experience the healthy, natural taste of noodles better than the Italians.

Ingredients: 200g Italian butterfly noodles, 50g bacon slices, 2 tomatoes, 20g tomato sauce, 20g onion, 100ml bacon fat, 20ml olive oil, 5g minced garlic, Parmesan cheese , 20 grams of shredded red, yellow and green bell peppers, 1 piece of bonito flower. Seasoning: dry white, salt, black pepper, stock.

Method:

1. Wash and dice the tomatoes and chop the onions.

2. Cook the pasta in boiling water, remove and drain.

3. Use bacon oil to sauté minced garlic and onion until fragrant, add diced tomatoes and tomato paste and sauté for 5 minutes, pour in stock and dry white wine, cook for 10 minutes and then season with salt and black pepper Delicious.

4. After another pot is heated, stir-fry the dried pasta and bacon with olive oil, then add red, yellow, green chili shreds and cooked tomato juice, stir-fry for a while and remove. Arrange on the plate and decorate with wooden fish flowers.

Features: sweet and sour, appetizing and relieving heat.

Chef’s Tip: Italians are accustomed to saving the oil from grilling bacon for breakfast, because bacon oil is very fragrant and is very suitable for adding flavor to dishes. You can also fry the bacon slices in a hot pan (without adding oil). Many people are used to pouring tomato juice on the pasta at the end. In fact, it is better to stir-fry it in the pan for a minute to absorb the flavor evenly.

★American Assorted Seafood and Fruit Noodles

Noodles and potatoes are the staple food of Americans and appear on their tables almost every day. In fact, noodles from all over the world have many similarities when they first appeared. They all use flour and salt. The difference is that we add water to make them. Americans use egg liquid to enhance the toughness of the noodles and rarely use water. Later, they added corn flour and olive oil to form the most representative egg noodles in the West. To this day, discerning American families still like to roll their own egg noodles and eat them freshly, and a basic recipe is well known to everyone: one cup of flour (240ml) + 1 egg + 1/4 teaspoon of salt (1.25ml) ).

Ingredients: 200 grams of wide noodles, 2 fresh shrimps, 2 rainbows, 3 scallops, 20 grams of fish, 30 ml of olive oil, 20 grams of onions, 20 grams of minced garlic, 20 grams of pineapple, strawberries 20 grams, 20 grams of lettuce. Seasoning: American seafood seasoning, black pepper, Italian vinegar.

Method:

1. Wash the shrimps, scallops, sea rainbow and fish meat, then marinate them with American seafood seasoning for 10 minutes.

2. After the pot is hot, sauté the onions and garlic with olive oil until fragrant, add the marinated seafood, and stir-fry over medium-low heat until cooked.

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

4. Wash and cut the pineapple and strawberry into cubes, wash the lettuce, add them to the noodles and stir evenly, then add the fried seafood, mix well, and pour Italian vinegar over it. Serve.

Features: A typical American noodle style with rich colors and multi-layered taste. It is an ideal dish for summer family dinners and friends gatherings.

Chef’s Tip: The wide noodles themselves are tasteless, so they need to be cooked in salt water. Moreover, adding salt beforehand will absorb the flavor more evenly than adding salt later. When frying seafood, be careful to use medium-low heat, because American-style seafood seasoning contains sweet red pepper powder, which will turn black and bitter when exposed to high heat, while low heat will dehydrate and dry the seafood.

★Chinese Sichuan Dandan Noodles

Dandan noodles are a famous snack in Chengdu, but no one can tell when it was born. In a certain year and month, people carrying poles along the street The hawkers and customers yelled to stop and pick the noodles to be cooked and sold immediately. The hand-rolled thick round noodles were cooked, and they picked them up and scooped out a spoonful of fried minced pork. Apart from the aroma, I only remember their carrying poles, hence the name "Dan Dan Noodles". Dandan noodles and hot and sour noodles can be called the sisters of Sichuan noodles, but many greedy people can make hot and sour noodles well but not Dandan noodles. In addition to the Sichuan specialty bean sprouts, the skill lies in the frying and mixing of minced pork. It tastes good.

Ingredients: 200g noodles, 400g pork stuffing, 100g bean sprouts, 25g minced green onions, 10g minced ginger, 10g minced garlic, 1.5g chili noodles, 10g sesame paste, 1 rapeseed heart , a little coriander.

Seasoning: dark soy sauce, light soy sauce, cooking wine, rice vinegar, stock, pepper noodles, lard, sesame oil.

Method:

1. After the pot is hot, pour in the pork filling and stir-fry until loose.

2. Use lard to sauté the onion, ginger and garlic until fragrant, then add chili noodles, bean sprouts and minced meat and stir-fry, add cooking wine, dark soy sauce, light soy sauce, rice vinegar, and a little broth. When out of the pan, add sesame paste and peppercorns and stir-fry evenly.

3. Boil the noodles in a pot under boiling water and put them into a bowl. Blanch the rapeseed hearts and set aside.

4. Pour an appropriate amount of broth into the noodles in the bowl, add the fried sauce and blanched rapeseed hearts, and sprinkle with coriander.

Features: The marinade is crispy and fragrant, salty and slightly spicy, fragrant and rich in local flavor.

Chef’s Tip: The meat filling must be fried dry, and it will be in a state of being in pieces to release the fragrance. If it is unclear, it means it is not fried dry, but be careful not to fry it until it becomes burnt. Many people think that light soy sauce is used in cold dishes and dark soy sauce is used in stir-fried hot dishes. In fact, it is not the case. Both light soy sauce and dark soy sauce are made from soybeans. The difference is that the latter has added caramel. To be precise, light soy sauce is used for seasoning and dark soy sauce is used for coloring. It does not prevent the use of both. It depends on the needs of the dish and The grasp on your hand.

★Vietnamese Lemon Curry Rainbow Trout Noodles

“Three fragrances and one dew” can best sum up Vietnamese cuisine – bamboo fragrance, coconut fragrance, lemon fragrance and fish sauce. What is worth a book is fish sauce. Vietnam’s classic cane shrimps, spring rolls, and fish sauce prawns are all masterpieces of fish sauce. In Vietnam and Thailand, every restaurant has its own homemade fish sauce. The fish sauce they make is a bit like the "pickled fish" made in southern my country, except that we take fish and pour the juice, while others want juice instead of fish. They put salt on the fish and marinated it in wooden barrels. After a while, the juice will flow out, which is fish sauce. Open the faucet at the bottom of the bucket, release the fish sauce, and pour it back into the bucket to continue marinating. The more you repeat this, the more pure and fishy the sauce will be.

Ingredients: 200 grams of egg noodles, 10 grams of yellow curry powder, 10 grams of chili noodles, 20 ml of lemon juice, 30 grams of chopped blue ginger (a southern specialty, ginger can also be substituted), 100 ml of stock, red trout 100 grams.

Seasoning: 10ml fish sauce, 10g shrimp paste, 5 lime leaves, 1 lemon, shredded red pepper, coriander.

Method:

1. Stir-fry the curry powder in cold oil over low heat until fragrant, pour in the stock, chili noodles, blue ginger, lemon juice, fish sauce, shrimp paste, and cook over low heat 30 minutes.

2. Boil the egg noodles in a pot under boiling water, then put it into the cooked soup. After boiling, put it on a plate (leave about 1/3 of the curry soup to cool for later use), and sprinkle in lime Ye Si.

3. Wash the red trout and cut it into sections, soak it in the cooled curry soup for a while, fry it in a little oil and put it next to the noodles, then add lemon wedges and coriander and serve.

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

Chef's Tip: Curry is easy to burn, so when frying curry, you need to use a cold pan with cold oil, that is, the pan is not burning. After pouring in the cold oil, add the curry without heating, and then turn on low heat and stir-fry. Although fish sauce is delicious, it is salty and has a fishy smell, so it is not advisable to add too much. Shrimp paste can be called the "stinky tofu of Southeast Asia". It smells stinky, but when stir-fried, it has a rich aroma of shrimp, which can greatly enhance the flavor of the dish.

★Japanese Beef Udon

Udon, soba, and green tea noodles are the three most representative noodles in Japan. In Japan, udon noodles are a must-have at home and an indispensable protagonist in Japanese restaurants. The most classic Japanese udon recipe is inseparable from beef and stock. The recipe is quite ordinary. There are many places that we are familiar with. The difference in taste lies in the udon noodles. Therefore, when you go to Japan, you must try a bowl of beef udon from Jinchuan County. It doesn’t matter if you don’t go, go to the supermarket and buy udon noodles produced in Kinchuan, and you can make the same delicious noodles at home.

Ingredients: 200g udon noodles, 50g beef slices, 2 rapeseed hearts, 1 shiitake mushroom. Seasoning: 20g Japanese miso, 20ml Japanese soy sauce, 1g cuttlefish, 5ml sake, 10ml mirin, 20ml dashi.

Method:

1. Put dashi, Japanese miso, Japanese soy sauce, cuttlefish, sake and mirin into the pot, cook over low heat for about 5 minutes, then add Udon noodles, put into a bowl after 3 minutes.

2. Blanch the rapeseed heart and mushrooms and put them into the noodles.

3. Pour a little soy sauce on the beef slices, fry over high heat for about 10 seconds, and serve in a bowl.

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

Chef’s Tip: Mirin is Japan’s monosodium glutamate and is available in supermarkets, but there is no need 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 add too much. Be careful to use low heat when cooking miso soup, otherwise it will easily burn to the bottom. Beef slices should be stored in the refrigerator and fried while they are still unfrozen, otherwise they will easily fall apart and lose their shape. Udon noodles are thick noodles made from wheat flour. They can be used as soup noodles or fried noodles. Because udon noodles will not become soft when boiled, they have an excellent taste and can also be used as hot pot shabu-shabu noodles.