The specific method of mixing noodles

Mixed noodles, known as noodles in Guangdong (the Cantonese pronunciation of "Lao" is lou1, is a self-made word, and has nothing to do with the pronunciation and meaning of "Liao" in "Salv"). It refers to mixing drained noodles with Sauce-based foods are sometimes eaten with some ingredients and are mostly popular in southern China. In Xinjiang, noodles are a traditional dish, commonly known as "La Tiaozi".

Guangdong Lo Mein

It is often called Lo Mein with oyster sauce as the sauce, plus cabbage, wontons, beef brisket or beef tendon. The method is to boil the noodles in soup, drain them and eat them. Most of these noodles are Cantonese egg yolk noodles, but some people will use rice noodles instead. In recent years, there has also been a dish called "Ding Ding" (referred to as "Ding Ding"). Traditionally, when eating "Lo Mein", it is served with fried sauce, beef brisket, and pork knuckles. Since about the 1990s, instant noodle factories in Hong Kong have introduced instant noodles. The noodles are placed in a disposable plastic box with a small hole. After boiling water is put in to cook the noodles, the water is poured from the small box on the box body. enter.

Xinjiang noodles

Xinjiang noodles

Mixed noodles, commonly known as pulled strips, are made directly by hand without rolling or pressing. Wheat flour products, mixed with mixed noodles, are a kind of popular pasta loved by people of all ethnic groups in Xinjiang, especially the La Tiaozi of the Uygur and Hui ethnic groups, which have a unique flavor.

Laying Tiaozi is famous all over the world and is loved by people from all over the world. However, the level of pulling Tiaozi varies greatly. The most delicious La Tiaozi should be made by yourself. It is very simple. You only need to do it a few times and you will become handy. Xinjiang has a cold climate, a long growing season for wheat, and the flour is chewy and chewy, making it the most suitable for making strips.

If it’s an authentic Uighur restaurant in Xinjiang, don’t say you want to eat lazizi. Because people don't know what pimping is, it's a name given by the Han people.

Preparation method

Ingredients: Northern white noodles, mutton, Pi Ya Zi (onions), tomatoes, seasonal vegetables (usually green peppers and beans)

Ingredients: onions, ginger, garlic, salt, monosodium glutamate, salad oil, cumin, a basin of cold water

1. First, knead the noodles. The water for kneading the noodles is preferably water with salt added, so that the noodles It should be delicious, and taste very refined and chewy. The surface used to make the strips should not be too hard, otherwise they will not be able to be pulled apart. And apply some oil on the closed surface, then cover it with a damp cloth and let it rest for a while.

2. Start stir-frying. Buy the mutton and cut into thick slices, then add salt and cooking wine and set aside. Dice the seasonal vegetables, cut the tomatoes into slices, cut half of the skin into strips, and set aside cumin.

Put oil in the pot and heat it until it is 80% hot. First, score the mutton slices and then take them out.

Heat the oil again, stir-fry the chopped tomatoes, let the oil explode, add some cooking wine, skin bark, cumin, and seasonal vegetables. Fry for a few times and season with salt and MSG. If you feel the soup is not enough, you can add some water. Pour in the oiled mutton slices. If there is too much water, consider adding some water starch.

3. Start ramen noodles, boil the noodles in water, then put them into the prepared basin of cold water, put them on a plate, and pour them onto the cooked noodles. The stir-fried vegetables are ready for dinner.

The key to making noodles

1. Use the right amount of salt when kneading the noodles. Too little salt will make it easy to break, and too much salt will make it difficult to pull apart;

2. Noodles It should not be hard or too soft;

3. After the noodles are mixed, apply clear oil on the surface, cover with a damp cloth or lid and let it sit for at least half an hour, preferably 2-3 hours;

4. Noodle dishes must be fried with green pepper, fried meat with celery or fried meat with spinach, otherwise it will not taste good.

How to make various noodles in Fuzhou

Chunchuan noodles

Ingredients: Ingredients Noodles: 4 cups of buckwheat noodles, salt, water

Seasoning: 2 sheets of seaweed, 1/2 cucumber, 1/2 carrot

Seasoning sauce: soy sauce, chopped green onions, mashed garlic, sesame seeds, mustard, vinegar

Operation:

1) Put salt water into 4 cups of buckwheat noodles, roll out the noodles in a noodle press, put them in boiling water and cook them, then rinse them in cold water and put them in a basket Inside.

2) Make the noodle sauce.

3) Cut the carrots and cucumbers into shreds, and cut the seaweed into shreds.

4) Place the noodles in a noodle bowl, top with carrots, cucumbers, seaweed, and seasoning sauce and mix to eat.

5) You can add mustard, sugar, and vinegar according to your own preferences.

6) It can be eaten as noodles, or instant noodles in kimchi soup, noodle soup and broth.

* Because buckwheat noodles are not peeled and ground into noodles, they are a bit rough and are called noodles

Seafood noodles

Ingredients: shrimp, crab Cheliced ??meat, cuttlefish, sea cucumber, crushed peanuts, soy sauce, vinegar, sugar, chili powder or black pepper.

Operation:

1. Cut the inside of the cuttlefish into cross patterns to make it granular, and then cut it into pieces.

2. Boil the noodles, shrimps, crab claws and cuttlefish separately.

3. Pour the sauce in the noodle bag into a bowl, add cold boiled water, soy sauce, vinegar and sugar, mix well, and stir in the noodles.

4. After taking the pot out of the pot, sprinkle with crushed peanuts. You can also sprinkle with chili powder or black pepper according to your personal taste.

Colorful pepper noodles

Ingredients: main ingredient flour

auxiliary ingredients red, yellow, green bell peppers, bread slices

seasoning salt , sugar, vinegar, black pepper, cooked sesame seeds, olive oil, red wine

Operation:

1. Mix the flour with water to form a dough, cut into pieces, put it in the pot and pour it over the fire. water, after the water boils, add the dough slices and cook, remove and cool, cut the bell pepper into shreds and set aside

2. Cut the bread slices into cubes and put them into the cooked dough, add the bell pepper shreds, Add olive oil, vinegar, salt, sugar, red wine, black pepper, and sesame seeds, stir well and serve

Dry noodles

Ingredients: 1 bunch of thin egg noodles, 1 teaspoon minced green onion 1 tablespoon black vinegar, half a tablespoon soy sauce, 1 tablespoon olive oil, half a teaspoon sesame oil

Operation:

1. First, boil half a pot of water (about 3 cups), add fine noodles and cook.

2． First put the chopped green onion and all the seasonings into the noodle bowl and mix well.

3. Take out the cooked thin noodles and put them in, mix well

Noodles with scallion oil

Main ingredients: cut noodles

Accessory ingredients: lard, cucumber Silk, green onion, ginger

Seasoning: salt, chicken essence, soy sauce, sugar, cooking wine, cinnamon, aniseed

Operation:

1. Set the pot on fire Add a little lard, add cinnamon and aniseed and fry until fragrant, then add onions and ginger and stir-fry, add cooking wine, soy sauce, sugar, salt, chicken essence, pour in the broth and bring to a boil, then reduce heat and simmer for 20 minutes.

2. Pour the cooked soup into a bowl, cook the noodles in a pot, drain the water, add them to the soup, mix well, and sprinkle with shredded cucumber and chopped green onion

Cold gluten

Ingredients: 250 grams of gluten, 500 grams of fresh mushrooms, 50 grams of bamboo shoot tips, sesame oil, a little sugar, 2 spoons of dark soy sauce, 1 spoon of light soy sauce

Operation:

1. Cut the gluten into shreds.

2. Soak and wash the fresh mushrooms, boil them with bamboo shoot tips in Buddhist water, take them out, freeze them and cut them into shreds.

3. In a large bowl, add dark soy sauce, light soy sauce, sesame oil, sugar, etc. and mix well