How to make dry noodles delicious, how to make dry noodles delicious

1. Egg sandwich.

Material. Eggs, ham, cucumbers, salad dressing, bread cubes.

Method. 1. Boil the eggs, peel the shells and chop them, as well as the ham slices and cucumbers.

2. Put the ham, cucumber and crushed eggs in a bowl, add the salad dressing and mix well.

3. Take a slice of bread, spread the prepared filling evenly on the bread slice, leave a little space around it, and cover the bread slice.

4. Cut off the edges of the sandwich on all sides. <>

2. Western Toast.

Material. 4 slices of toast, 4 slices of cheese, 2 slices of ham, 1 egg, appropriate amount of milk, method.

1.Prepare the ingredients you need, and if the ham is not available, you can substitute it with bacon.

2.A slice of toast is topped with a slice of cheese. Plus a slice of ham.

3.Top the ham with another slice of cheese and finish with the toast slice.

4.Beat the eggs and mix in some milk.

5.Dip the combined toast in the egg mixture and pick it up.

6.Place in a frying pan with melted butter and sauté over low heat. Turn over more to ensure that the heating is even.

Hello, the dry noodles are suitable for frying, so crispy and delicious, you can also boil them in hot water, add vinegar and chili, and the cold noodles with garlic sauce are very delicious.

1.Boil water in a pot, add a little salt to the water, put the noodles in the pot and cook, remove the water from the cooling.

2.Put the noodles in a bowl, mix 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 4 tablespoons of red oil, 2 tablespoons of sesame oil, 1 teaspoon of Sichuan pepper powder, and 2 tablespoons of balsamic vinegar, and pour the seasoned sauce into the cooked noodles.

3.Pour the sprouts, chopped cooked peanuts, chopped chives, red peppers, and minced garlic into the noodles, stir well and serve.

After the noodles are cooked, the cold water is cooled, the eggs are broken, the noodles are flattened with oil in the pot, the eggs are poured in, fried into cakes, brushed with your favorite sauce, and you're done!

How do you make noodles delicious? First, mix the seasoning in a bowl, then add the cooked fabric, then add the soup you just used to cook the noodles and drizzle it over.

Life needs a sense of ritual, even if you eat noodles, you have to eat the feeling of Western food!

The noodle recipe passed on to me by my grandmother was so delicious.

Noodles do it, delicious!

I have to make 3 big bowls for this, who can challenge it?

The dry noodle version of Q-bomb cold noodles has zero failures.

In the past, when I was a child, everyone else brought snacks, my mother brought me cold noodles, soy sauce, vinegar and garlic water in a bottle, and when I arrived at the place of the spring outing, others gnawed bread, so I took out the cold noodles and mixed them, and the children in the next class were crying. Hahahahaha

Ingredients: Dry noodles.

Cooking oil dry noodle version Q bomb cold noodles zero failure practice.

The dry noodles of the Suixi brand can be thick or thin.

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I make it for one person, after the water boils, the dry noodles are put into the pot, spread them with chopsticks, and cook for 30-40 seconds, I like the 30 seconds of hard noodles, and 40 seconds of soft noodles, it is not recommended to add any longer.

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Isolate with gauze and place in a steamer.

I use an egg steamer, put it on the top layer, the water did not come to put it in, I adjusted the steaming time for 22 minutes, the total steamer at home, you can put it in after the water boils, 15 minutes, everyone pay attention to the distance between the steaming grid and the water, don't be too close, the water will poke onto the noodles, affecting the taste.

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After steaming, the pot is not stuffy for 1 3 minutes, it comes out is such a big lump, don't be nervous, don't panic, add such a lid of cooking oil, start to be very hot and shake the noodles with chopsticks, slowly cool and you can get started, when you shake it off, you will involuntarily touch the oil with the noodles, hahaha, do it in the morning, and it won't be lumpy when you eat it in the afternoon!

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Let's season it the way you like.

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Yes! Mouth! Hahahahaha Succeed.

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Tips: Steamed noodles are stronger and more elastic than directly boiled noodles, and the main reason for letting the dry noodles pass through the water first is also to wake up the noodles and create a moisturizing feeling of fresh noodles.

Semi-dry noodles are imported and originated in Japan at the beginning. Many people come into contact with it for the first time and don't know how to cook it at home. How do you make semi-dry noodles delicious?

Semi-dry noodles (called semi-raw noodles in Japan), first originated in Japan, has many years of production history in Japan, basically in its infancy in China, is a variety between fresh noodles and dried noodles, its water content is also between fresh noodles and dried noodles, generally controlled between 22 26%, so it is called semi-dry noodles.

Material. 150g of fine ramen, 80g of ground pork, 1 tsp chopped green onion, 1 2 tsp white powder, 3 tbsp water, a pinch of chopped green onion, 1 tbsp xo sauce, 1 tsp soy sauce, 1 2 tsp caster sugar.

Method. 1.Put the ground pork in a bowl, add the white powder and mix well for later use.

2.Pour in the salad oil in a hot pan and heat it, put in the mixed ground pork and fry over medium heat until it turns white, then add all the seasonings and stir-fry slightly to bring out the fragrance, add water and mix well and cook for about 2 minutes, turn off the heat and set aside.

3.Pour an appropriate amount of water into the soup pot and bring to a boil, add the fine ramen noodles and stir to disperse, cook over medium-low heat for about a few minutes until cooked through, remove and drain the water, put it in a large bowl, add an appropriate amount of method 2, mix well while it is hot, and sprinkle with a little chopped green onion.

Cook semi-dry noodles for about three minutes. When boiling noodles, add an appropriate amount of water first, then wait for the water to boil, add semi-dry noodles to it, and add a spoonful of oil to it when cooking, so that there is no sticking between the noodles. Add a small amount of salt to keep the cooked noodles from rotting.

The noodles can be boiled and eaten on their own, or they can be made with tomato eggs, etc.

Dry noodles are generally stored for 10-15 days. After the semi-dry noodles are opened, avoid moisture, otherwise they will become moldy and spoiled. It needs to be stored in a well-ventilated and dry place, so that it is easier to store.

Semi-dry noodles need to be protected from direct sunlight, otherwise it will also easily cause the semi-dry noodles to deteriorate and affect the taste. Semi-dry noodles can be wrapped in plastic wrap after opening, which is also good for preservation.

There is still one year of shelf life after dry noodles are opened, and dry noodles are generally placed in a cool and ventilated place, and the shelf life of dry noodles is generally one year. When boiling dry noodles, you should add more water, because dry noodles have a "rising" process, which will absorb some water, and second, you should pay attention to slow fire, so that the heat will go in layer by layer with the water from the outside to the inside, so that the noodles can be cooked thoroughly and the noodles can be stilled and clear.

Fresh noodles can be stored in the refrigerator for about a week. Fresh noodles are stored for a short time and can be placed in the freshness layer of the refrigerator; If you leave it for a long time and put it in the freezer layer, you can prevent the noodles from sticking due to the long time of storage. If the noodles are cooked, drain them and store them in the fresher layer for about a day.

Steps for patches:Ingredients: 80 grams of minced pork, 3 tomatoes, 1 green onion.

Excipients: appropriate amount of salt, appropriate amount of oil, a little chicken powder, a little pepper, a little sesame oil, 200 grams of dough sheets.

1. Prepare the ingredients.

2. Peel and slice the tomatoes, wash and chop the green onions, add a little salt and chicken powder to the minced meat, stir well, and marinate for a while.

3. Heat the pan, put an appropriate amount of oil, pour in the minced meat and stir-fry until fragrant.

4. Add tomatoes and stir-fry until sandy.

5. Pour in 2 bowls of water, cover the pot and bring to a boil.

6. Pour in the dough sheets and cook until all floats.

7. Add salt, chicken powder and pepper.

8. Turn off the heat, add a little sesame oil and mix well. Sprinkle with chopped green onions and go.

9. Done. <>

1. Prepare an appropriate amount of dough sheets, and the amount of 2 people is about 70 grams.

2. Cut the green onion into sections, such as seaweed, shrimp skin, aged vinegar, and seasoning salt.

3. Boil a pot of boiling water, put in the dough sheets and cook for 3-5 minutes, stir with chopsticks when cooking, and prevent the slag from sticking to the bottom.

4. Add seaweed, shrimp skin and secret seasoning before cooking. Put the boiled dough sheets in a noodle bowl.

5. Add an appropriate amount of aged vinegar, and the fresh pepper tribute vegetables and chopped green onions can be eaten.

6. The dough sheet is very strong, spicy and sour.