How to make lo mein? What is the practice of making lo mein?

<> ingredients: 300 grams of noodles (standard flour), 70 grams of shiitake mushrooms (fresh), 40 grams of dried fragrant mushrooms, 250 grams of pork (fat and lean).

Seasoning: 10 grams of watercress, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic (white skin), 5 grams of soy sauce, 5 grams of starch (peas), 3 grams of vinegar, 2 grams of chicken essence, 5 grams of sugar, 15 grams of vegetable oil.

Finished product features. The flavor is strong.

Steps: Shiitake mushrooms, dried tofu, mushrooms and shallots, garlic and ginger are finely chopped;

minced pork; Mix wet starch, soy sauce and sugar with thickener and set aside;

Finely chopped watercress; Heat the oil in the pot, successively put the bean paste, green onion, ginger, garlic, minced meat, shiitake mushrooms, dried tofu, and mushrooms to stir-fry until fragrant, and add broth;

After changing to medium heat and boiling, add the mixed moist root and chicken essence, and stir slightly to make a miso soup;

Cook the noodles separately and add the finished miso soup when serving.

Da lo mein is a traditional noodle dish in Shanxi. Shanxi Taiyuan's lo noodles are also more famous, and Zhao Shuli's ** is also described. It is also available in the provinces of North China.

The practice of beating lo mein: cut the meat into small cubes, boil the oil for seven minutes, stir-fry the diced meat, pour the sauce (yellow sauce, sweet noodle sauce is OK), don't have too much sauce, add water immediately, simmer twice, put some sugar, if there is good soy sauce, put a little, and put chicken essence when the pot starts. The above is the fried sauce.

The method of marinating is to put a small piece of meat in a pot and cook it until it is seven ripe, let it cool and cut into cubes. The broth is reserved for marinating. The marinated vegetables can be, eggplant, potatoes, cabbage, cauliflower, carrots, tomatoes, so that there are three kinds of dishes that are resistant to cooking, all cut into cubes, and then send fungus, preferably daylily.

When you do it, put a little oil in the pot, boil the pot, pour all the vegetables in, stir-fry, see that the potatoes are transparent, add broth, not enough water, and at the same time put the diced meat in, cook until the vegetables are cooked, sprinkle fungus, daylily, throw eggs, put salt, soy sauce, and chicken essence from the pot. If you boil noodles, you don't need to use water if you eat them right away, and if you want to eat something refreshing, you need to use water. When eating, mix with fried sauce and pour marinade.

If you are particular about it, you should also cut some cucumber shreds, or mung bean sprouts and copy them with boiling water. Note that the marinade should not be too salty, and it can be drunk in plain mouth. The first bowl of noodles is eaten, and the second bowl is just marinated, so that you can eat more vegetables, and it is not a scarcity.

The particular thing about marinating is to steam the eggs into pieces in a pot (just like steaming egg custard, but this one does not add water), and then cut into cubes, such marinades look beautiful, they are all diced.

Shredded chicken and marinated noodles.

1) Mix the shiitake mushrooms, yellow flowers, fungus, and hazelnut mushrooms with boiling water, dry the water, and cut them into suitable lengths. But don't forget to save the soup for them.

2) Cook two chicken thighs and tear them into shreds by hand for later use. Don't cut it with a knife

3) After the oil is hot, put the green onions, put the shredded chicken and stir-fry for one minute, add the mushrooms, yellow flowers, fungus, hazel mushrooms, and stir-fry for another 2 minutes.

4) Put dark soy sauce, salt, a little sugar (must not be more), salt in turn.

5) When it is estimated that these things are cooked, pour in the water starch in one direction (about a bowl is needed). Once marinated, shake the beaten 2 eggs into it. Turn off the heat after half a minute. End away from the cooktop.

6) Use a small container (frying spoon is fine), pour in some cooking oil, put the peppercorns in, put them on the fire to heat, wait for the oil to be hot, after the pepper flavor comes out, turn off the heat, and immediately pour it evenly on the marinated water that has been beaten, but before eating, remember to pick out the peppercorns.

Ingredients: 2 eggs, 2 tomatoes, appropriate amount of green leafy vegetables, noodles (hand-rolled noodles are best, if you don't have them, you can buy dry noodles), 2 green onions, salt, soy sauce, monosodium glutamate, vinegar.

Procedure:1. Crack the eggs, add a little soy sauce and stir well.

2。Bring the oil to a boil in a pan, add chopped green onions and cracked eggs, and stir-fry constantly.

3。Add the chopped tomatoes, then cover and wait for the tomatoes to ripen a little before adding the chopped greens. (At this time, you can cook noodles, and the method will be announced next time).

4。Add an appropriate amount of salt and monosodium glutamate.

6。Remove from heat. 7。Water the noodles and pour over the freshly made marinade.

How do you make tomato lo mein? Add noodles to the pot and remove them, add minced garlic and tomatoes to stir-fry the soup, add appropriate water, salt and sugar, dark soy sauce vinegar to consume oil, and then put noodles.

An authentic way to make lo mein.

There are two types of noodles: "clear marinade" and "mixed marinade". Clear brine is also called "water brine", and mixed brine is also called "thickened brine". Although the method is different, the taste is different when you eat it. Let me introduce you to the authentic method of making lo mein. Welcome to the reading!

An authentic way to make lo mein.

Ingredients: 10g yellow flower, 10g fungus, 10g hazel mushroom, 10g pork belly, 100g fried tofu.

Seasoning: 15g soy sauce, 5g salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of ingredients, two cinnamon, one egg.

Exercise: 1Soak the yellow flowers, fungus, and shiitake mushrooms in warm water in advance. After soaking, remove and wash for later use. Do not pour out the water.

2.Cut the pork belly into larger pieces, the fried tofu into thin strips, the green onion into segments, the ginger into thick slices, and beat the eggs well for later use.

3.Put a little oil in a wok and heat it. Sauté the meat slices over high heat until white. Pour in the soy sauce and stir-fry for about 15 seconds.

4.First pour in the mushroom water, then put some boiling water and bring to a boil, add star anise, cinnamon, ginger slices and onions, cover the pot and simmer over low heat for about 20 minutes to half an hour.

5.When the time is up, put the fried dried yellow ear tofu together, add salt, bring to a boil, cover the pot, and cook over medium heat for about five minutes.

6.Remove the green onion, ginger, cinnamon and ingredients as much as possible, and thicken until the soup is thick.

7.Turn off the heat, pour the egg mixture into a thin line in the salted water, wait for a while, transfer it in one direction with a spoon, stir gently, and it will bloom.

8.Cook the noodles and place them in a bowl. Poured salt water and ate them.

The practice of beating lo mein.

Ingredients; 150 grams of fungus, 80 grams of daylily, 200 grams of pork filling, appropriate amount of noodles, 2 eggs.

Accessories; 15 grams of cooking oil, 10 grams of light soy sauce, 5 grams of oyster sauce, 3 grams of salt, a little water starch, a little chopped green onion and ginger.

1. 150 grams of fungus cut into shreds, 80 grams of daylily cut into sections.

2. Pour in 15 grams of cooking oil, 200 grams of pork filling, a little minced green onion and ginger, add side dishes, add 10 grams of light soy sauce, 5 grams of oyster sauce and 3 grams of salt.

3. A bowl of boiling water, cover and simmer for 5-6 minutes.

4. Pour in two eggs, wait for a little solidification and then stir-fry, a little water starch.

5. Boil the noodles in another pot of water, and remove the noodles from the cold water.

6. Put it on a plate and pour in 2 tablespoons of marinade, sprinkle with chopped chives.

7. Finished product diagram of lo mein.

Shredded pork with chili pepper and lo mein.

Ingredients: 250 grams of noodles, 3 chili peppers, 150 grams of pork, Accessories: 2 tablespoons vegetable oil, 5 grams of salt, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 green onion, 1 piece of ginger, 1 clove of garlic, 1 tablespoon starch.

Method:1When the ingredients are ready, wash the peppers and pork, cut the peppers into shreds, and shred the pork for later use.

2.Add half a bowl of water to the bowl, add light soy sauce, dark soy sauce, salt, starch and stir well to form a seasoning sauce.

3.Add water to the pot and boil, put the noodles to cook, remove them, put the boiled noodles in cold water to cool, remove and drain, add a little oil and mix well to prevent sticking.

5.Add the shredded peppers and stir-fry until the color becomes darker, pour in the seasoning sauce, heat until the soup becomes viscous, and turn off the heat.

6.Pour the shredded pork with the chili pepper on the noodles and mix evenly.

Cooking tip: After the noodles are cooked, they must be watered, if they are not watered, they will be picked into a bowl and they will not be mixed if they stick together. The marinade must be saltier and heavier in color than ordinary soup, otherwise when you add noodles, you will feel light and tasteless.

【Tomato and egg lo mein】Ingredients: 1 handful of noodles, 2 eggs, 2 tomatoes, 2 Chinese cabbage, 1 tablespoon oil, 1 tablespoon sesame oil, appropriate amount of salt, 1 green onion, 2 slices of ginger, 1 tablespoon light soy sauce, 1 teaspoon chicken essence, a little white pepper

Steps:1Prepare the required materials, if the tomatoes are relatively large, you can use one, the smaller tomatoes, you can use 2, there are vegetables at home can be put casually, noodles are best to choose hand-rolled noodles, or cut noodles, fresh noodles taste good, eat strong, there are no fresh noodles at home, use dried noodles instead, the taste is just as delicious.

2.Wash the tomatoes, cut the top of the tomatoes with a knife, pour boiling water on the tomatoes, and blanch the tomatoes in hot water for one minute, so that you can easily peel off the skin on the surface of the tomatoes.

3.After peeling the tomatoes, cut off the fruit stems, then cut them evenly into petals, knock the eggs into a bowl, beat evenly, chop the green onions, and shred the ginger.

4.Heat oil in a pot, add chopped green onions, stir-fry shredded ginger until fragrant, then add tomato pieces and stir-fry, stir-fry the tomatoes out of the water.

5.Pour an appropriate amount of water into the pot, cold or hot, and boil for a few minutes to make the tomatoes fully melt into the soup.

6.Put the noodles into the boil, spread the noodles with chopsticks, and cook the noodles until they are raw.

7.Add the greens, and if you have coriander at home, chop them and put them inside. Then pour in the egg liquid, boil the egg liquid and solidify it slightly, then spread the eggs, turn off the heat, add salt and chicken essence to taste, pour in sesame oil, sprinkle with white pepper powder, stir evenly, and a bowl of nutritious and appetizing tomatoes and eggs are ready.

Prepare shiitake mushrooms, yellow flowers, fungus, and mushrooms, and soak them in hot water. Put the mushrooms in a pot, add the meat and broth, and simmer with the mushroom water for 20 minutes. Add salt, chicken essence, dark soy sauce, seasoning and thicken, then add beaten eggs, take out and pour into the soup pot, and pour on the boiled noodles.

Production method: 1. Prepare shiitake mushrooms, yellow flowers, fungus, and mushrooms, soak them in hot water, wash them, and cut them into sections for later use.

2. Take the soup pot and add green onion and ginger pork belly to cook and cut thinly, slice the mushrooms and put them in the pot together with yellow flowers, fungus and mushrooms, add meat and broth, and simmer with mushroom water for 20 minutes.

3. Pour in water and stir-fry for a while.

4. Add salt, chicken essence, dark soy sauce, seasoning and thickening, then add beaten eggs, take out and pour into the soup basin, and pour on the boiled noodles.

Precautions

1. Mushrooms rich in trace element selenium are good selenium supplements, after drinking mushroom soup for a few hours, the amount of selenium content and hemoglobin in the blood will increase, it can prevent peroxide from damaging the body, reduce the increase in blood pressure and blood viscosity caused by selenium deficiency, regulate the work of the thyroid gland, and improve immunity.

2. Mushrooms contain a variety of antiviral ingredients, which have a good effect on assisting colds and other diseases caused by viruses.

Ingredients: Noodles (both ingredients and process are omitted).

Ingredients: lean meat, eggs, fungus.

Ingredients: Garlic.

Condiments: light soy sauce, salt, soup (if not, can be omitted), pepper, sesame oil.

Method: 1. Soak the dried fungus, wash, shred, and drain;

2. Beat 2 eggs, pour them into hot oil in a hot pan, fry them quickly, put them up, and chop them (if you have labor and time, you can also mash them with a spoon);

3. Add a little oil to the pot of scrambled eggs, pour in the fungus shreds after heating, stir-fry quickly for 2 minutes, add light soy sauce and salt, continue to stir-fry for 1 minute, add 1 bowl of water (the amount of 2 noodles), boil, turn to medium-low heat and continue to cook (at this time, I switch to the soup pot and put it on the induction cooker to continue the cooking process);

4. Wash the pot, add 3 bowls of water (you can pour it if you have thick soup, and season it with salt if you don't have it), boil, and cook the noodles (omit the process diagram and other descriptions);

5. In the process of boiling the fungus and noodles, start to cut the shredded meat, mix well with light soy sauce and starch (please ignore the last pot made of shredded meat in the process diagram);

6. Wash the garlic and cut it into small pieces;

7. After boiling the fungus for about 10 minutes, turn to low heat, slowly lower the shredded meat into the fungus soup, turn to high heat and bring to a boil.

8. Pour in the crushed eggs, cook for 2 minutes, add the garlic segments, mix well and cook for another 1 minute;

Pour in pepper and sesame oil to taste;

10. Cook the noodles and put them in a bowl (you can add a small amount of noodle soup);

11. According to personal preference, add cheeks.

Beijing flavor lo mein.

Production: (1) Shiitake mushrooms, black fungus, and yellow flowers are made with cold water, washed, and the hard roots of the yellow flowers are cut into inch segments, and the fungus is torn into appropriately smaller pieces, and the mushrooms are squeezed dry for later use.

2) Blanch the pork belly with water to remove the blood. Heat the pot and cook the meat pieces, add salt, green onions, ginger slices, Sichuan peppercorns, and star anise for about 40-50 minutes, take out and cut into small slices for later use. The broth can be seasoned empty, and the original juice is set aside.

3) Put oil in the pot, add green onions, ginger and jasmine and stir-fry until fragrant, add sliced meat, shiitake mushrooms, black fungus and yellow flowers and stir-fry, add the broth to boil, change to low heat and cook for 30 minutes.

4) Thicken the soup to thicken it. Beat the eggs, sprinkle them on the soup to form egg droppers, and turn off the heat to serve.

5) In another pot, put peanut oil or sesame oil (depending on personal preference) and heat it, put in Sichuan peppercorns, the Sichuan peppercorns turn black and fragrant, remove the Sichuan peppercorns, and pour the hot oil evenly on the marinade.

6) All that's left is to boil the noodles over the fire, pour this marinade over the boiled noodles and you're done.