How to cook Zhusheng noodles, dry Zhusheng noodles are cooked for a few minutes How to cook Zhusheng

Don't boil for a long time, cook on high heat for a minute when you put the bamboo noodles and turn off the heat for a long time. Here's how:

Ingredients: baby cabbage, bamboo noodles, light soy sauce, salt, oil.

1. Wash and cut the cabbage into sections;

2. Add water to a pot and bring to a boil, add the chopped cabbage, and drop a few drops of oil;

3. Boil the pot again and put a ball of bamboo noodles;

4. Cook on high heat for one minute, pour some light soy sauce, add some salt, mix well, and remove from the pot;

5. Finished products. <>

Ingredients: 1 handful of noodles (raw).

Excipients: 100 grams of pork (lean), 2 rape, 1 piece of vegetarian duck.

Seasoning: 1/2 tsp salt, 1 green onion, 2 cloves of garlic, 2 tbsp light soy sauce, 1 tbsp braised sauce, 1 tsp corn starch, 2 tbsp vegetable oil, 1 tbsp sesame oil, 1/2 tsp pepper.

Steps:1Cut the duck into shreds, wash the greens and peel them into slices, and chop the garlic.

2.Add corn starch, pepper and sesame oil to the shredded meat and mix well.

3.After preparing the noodles for 2 people, prepare a pot of water to boil.

4.After the water boils, continue to turn on the high heat and put the noodles into the boiling water, and use chopsticks to pluck them to prevent the noodles from sticking.

5.The noodles are ready to cook after 1 minute and 30 seconds.

6.After removing the noodles, add a little vegetable oil and stir well, which will prevent the cooked noodles from sticking together.

7.Put about 2 tablespoons of vegetable oil in a pot, heat it, add garlic and stir until fragrant.

8.Stir-fry the garlic until it is golden.

9.Add shredded meat and stir-fry over medium heat for 2 minutes.

10.Add the vegetarian duck and stir-fry for 30 seconds.

11.Add the greens and stir-fry for 1 minute, then add salt.

12.Add half a bowl of water and stir-fry evenly.

13.Add the boiled bamboo noodles.

14.Stir-fry the noodles and shredded vegetables and pork evenly, then add the light soy sauce.

15.Continue to stir-fry the noodles with the light soy sauce evenly.

16.Add shallots and braised sauce to color.

17.Finally, stir-fry evenly, and the soup is slightly dried and served.

However, cold water, just like boiling somen noodles, the water is boiling underneath, and the chopsticks are stirred in one direction to keep the water boiling state, but the cooking time should not be too long. (You can pick it up and bite it to see if it's too hearty and whether the hardness and softness are suitable) The most important thing is actually the soup.

In addition, wonton noodles are a general term for noodles with wonton Zhusheng noodles is Zhusheng noodles

Flour weighing.; Wash the shell of the duck eggs.; Then beat evenly into a bowl and set aside.

Put the weighed flour in a bread bucket and add salt. Pour in the beaten duck eggs.; Place the bread bucket in the bread maker.

Start [Dough Mixing Program II] for 33 minutes, pour warm water into the bread maker and continue to mix until the end of the program. At the end of the program, cover with plastic wrap and let the dough rise for 30 minutes. Prepare the dough mixer and some dry powder.

Cut the dough with a knife and sprinkle a little dry powder to prevent the dough from sticking to the mixer when pressing the dough. Flatten the dough sprinkled with dry powder slightly with the palm of your hand and put it in the dough sheeter, adjust the thickness of 3 degrees to press the dough into thin sheets. This step can be repeated 2-3 times, that is, the dough is mixed for the first time, and then sprinkled with some dry powder after overlapping, and then put it in the dough sheeter to continue to press into the dough.

This can make the dough more smooth and tasteful. The pressed dough can be put into a dough cutter and cut into your favorite wide or thin noodles. Remember to sprinkle dry powder on the cut dough to prevent the noodles from sticking together.

Finished product.

In Guangzhou, the birthplace of Zhusheng noodles, there are not many shops where you can buy the flavor of Zhusheng noodles in the past (early Republic of China). In many cases, you can often buy "water surface" or "water surface made with a small amount of egg + water", not to mention dry noodles. In the past, dry noodles were sold because it was impossible for the owner to make some high-grade chikusheng noodles (such as adding shrimp, abalone juice, beef sauce and other sauces to the noodles) in one day.

Many times it is used as a gift to relatives, friends, friends, and visits. So try to air-dry it (but it still tastes good when rehydrated, but the texture is naturally slightly less smooth).

Nowadays, the shops that specialize in "dry noodles" for the purpose of making "dry noodles" in Guangzhou are basically extinct!

The so-called "dry noodles" that can be bought on the market are sold because the "water surface" is close to the critical expiration date a few days after the "water surface" is gone. So what you buy may be such a product, then naturally it will not be of good quality.

Changping Zhusheng noodle worker tells you that the water can be scooped up in seven seconds and eight seconds!

1. Dry bamboo noodles.

Cook for 7 minutes and cooked.

2. Cook the bamboo noodles to familiarize, then pass a cold water, more than a few times, and then fish the tung shed to crack the wheel to dry the water, and then scoop up the noodles and put them on the plate. Chop all kinds of vegetables into pieces, then add oil to the pot, add egg liquid, fry into egg foam, and then add chopped vegetables to fry them, add an appropriate amount of salt, and add an appropriate amount of sauce to mix. Then mix these seasoned vegetables on top of the bamboo noodles, stir well and eat.

Zhusheng noodles is a local traditional noodle dish in Guangdong Province, is one of the snacks in Guangzhou, Cantonese is renamed Sheng because of the unlucky pronunciation of the word "pole", Zhusheng noodles are carried by the traditional method and rubbed noodles, and noodles, with Zhusheng that is, big Mao bamboo poles, pressed noodles, a kind of noodles with wonton skin.

The bamboo pole selected by Zhusheng noodles is particular, it should be thick enough to ensure that it has a relatively large covering surface, instead of people's hands, after kneading the dough, put the dough on the board, and then sit on the bamboo pole, kick it with your feet, the bamboo pole crushes the dough, and moves while pressing, so that the dough is evenly stressed, and gradually becomes a spread towel.

After an hour or two, the dough can be kneaded into thin noodles like silver threads, and during the rolling process, not a drop of water is added, and no eggs are added, but duck eggs, which are refreshing and full of egg flavor.

Although it is said that the south is in the north, but looking at the bamboo rising noodles, you know that the southerners are also a kind of thirst.

I prefer Takesheng noodles to northern noodles. This kind of noodles is made with duck eggs, without adding a drop of water, and then using a long bamboo pole to press the dough, so that the bamboo noodles are crisp and elastic, full of toughness.

So why isn't it called bamboo pole noodles, but bamboo sheng noodles? It is because the Cantonese people changed their name to "sheng" because of the unlucky sound of "rod", so it is called Zhusheng noodles.

Zhusheng noodles are a traditional local noodle dish in Guangdong Province, "The taste of this fine noodle that Guangzhou people like is completely different from that of ramen in the north. The bamboo noodles are crisp and elastic, full of toughness.

In the process of making Zhusheng noodles, no drop of water is added, and no water is added when making noodles, just duck eggs, and the gluten contains protein, so that the Zhusheng noodles are crisp and elastic, and full of resonance.

The bamboo noodles themselves can be dry or soupy, and they can be regarded as changeable in image and diverse in style.

If you want to eat noodle soup, it's wonton noodles!

Wonton noodles have the soul of traditional Lao Guang noodles, consommé noodles, and a few wontons.

It looks like a small soup, but in fact the soup is made with pork bones, earth fish (flat fish) and shrimp roe. The soup is sweet and has a strong freshness, and it is easy to slap the face of people who once looked down on it.

Roll the dough in the water for two minutes and you're good to go. The words "cool" and "elastic" can easily summarize the characteristics of this article.

"Cool" is the ability to be sucked smoothly into the mouth when sucking noodles. "Elastic" is the moment when the tooth bites off the noodle, and the noodle is broken due to its own internal force, just like the feeling of a rubber band breaking.

To put it bluntly, the meat filling made of crab roe, pork, and shrimp in wonton noodles, especially the shrimp is a whole piece, which makes the wonton taste fuller.

If you want to eat dry noodles, shrimp roe noodles are also the best taste in the world. It exudes the unique freshness of the seafood, making it perfect as a condiment.

The dried Zhusheng noodles are not soaked in soup, which will be more elastic, and they will taste delicious with a large amount of shrimp roe.

Don't boil for a long time, cook on high heat for a minute when you put the bamboo noodles and turn off the heat for a long time. Here's how:

Ingredients: baby cabbage, bamboo noodles, light soy sauce, salt, oil.

1. Wash and cut the cabbage into sections;

2. Add water to a pot and bring to a boil, add the chopped cabbage, and drop a few drops of oil; 3. Boil the pot again and put a ball of bamboo noodles; 4. Cook on high heat for one minute, pour some light soy sauce, add some salt, mix well, and remove from the pot; 5. Finished products.

First cook the bamboo noodles, cool the water, take out the noodles and put them on the plate, chop the vegetables, add oil to the frying pan, put in the egg liquid under low oil, stir quickly with chopsticks, fry into broken eggs, add oil, after heating, add chopped vegetables, stir-fry, add salt, steam fish soy sauce to taste, fry the ingredients, add a small half bowl of water, cook for one minute, pour the ingredients on the noodles, stir evenly, and you can start eating.

Add a little water to the pot first, wait for the water to boil completely, and then put the bamboo noodles in it, stir while putting it, then add an appropriate amount of salt, chopped green onions, and boil.

Add water to a boil and add your favorite dishes. Add a few more drops of oil, put a ball of bamboo noodles and cook over high heat for one minute until the light soy sauce salt stirs well. Remove from the pan and sprinkle with a layer of parsley.

Don't boil for a long time, put it on high heat when making bamboo noodles and turn off the heat for a long time. Here's how:

Ingredients: baby cabbage, bamboo noodles, light soy sauce, salt, oil.

1. Wash and cut the cabbage into sections;

2. Add water to the pot and bury the pure banquet, put in the chopped cabbage, and drop a few drops of oil;

3. Boil the pot again and put a ball of bamboo noodles;

4. Cook on high heat for one minute, pour some light soy sauce, add some salt, mix well, and remove from the pot;

5. Finished products. <>

<> you need to prepare ingredients for cooking delicious Zhusheng noodles: a tablespoon of oyster sauce, a little light soy sauce, an appropriate amount of salty salt, a few green vegetables, a roll of Zhusheng noodles, a few pieces of beef in sauce, and 2 shrimps. Divided into 4 steps, the following is the detailed operation of boiling bamboo noodles::

Steps.

Flavouring. <>

Pour water into a pot, add salt, light soy sauce, oyster sauce and beef, bring to a boil over high heat, then simmer for another 6-7 minutes.

Cook the manuscript hand noodles.

Put in another pot and cook until seven or eight medium-cooked.

Bring to a boil. <>

Remove the noodles and put them in a soup pot, add the greens and shrimp, bring to a boil and turn off the heat.

Finish. <>

Top with greens, shrimp, beef and serve. end

Frozen silkworm pupae can be made into fried silkworm pupa, fried silkworm pupa, crispy cocoon pupa, etc. Taking fried silkworm pupae as an example, the ingredients required are silkworm pupa, vegetable oil, and salt. It is divided into 4 steps, and the following is the specific operation of making fried silkworm pupae:

Steps.

Blanch. <>

After the frozen silkworm pupae are thawed, blanch them in a pot under cold water.

Remove the water control. <>

Blanch until the water boils, remove and use a colander to control the moisture and set aside.

Fry over low heat. <>

Fry in cold oil and keep frying over low heat.

Sprinkle with salt. <>

After mixing the noodles with water and pure oranges, add some auxiliary spices, and you must be especially careful when making this kind of food, as a wrong step may lead to the loss of previous efforts.

Zhusheng noodles are a very common kind of noodles in Guangdong, first add duck eggs, water, edible alkali to the flour, stir evenly in the chain, and then form a dough, and then use a rolling pin to roll the noodles into a cake shape, and then cut into a slender noodle shape, and then wait for the water to boil and put in the noodles, and then stir evenly with chopsticks, add an appropriate amount of dried shrimp, chives, salt, and cook for a few minutes.

Add the white noodles to the duck eggs and noodles. Knead into dough! Put it on the cutting board. Use a thicker piece of bamboo to press the dough with a single person. Until the dough is pressed tightly and evenly, and then pressed out with a dough machine.