Is there any difference between cold noodles and dry fishing noodles?

Cold salad with sour licking, dry fishing salty and fresh, at present, it is understood as such.

Preparation of egg sauce:

Ingredients: 3 eggs.

Excipients: appropriate amount of oil, appropriate amount of pepper, appropriate amount of starch, appropriate amount of fragrant sauce.

1. Pour the fragrant sauce into a bowl.

2. Add a little starch, pour in a little water and mix thoroughly.

3. Wash the peppers and cut them into cubes.

4. Beat the eggs into a bowl.

5. Stir up. <>

6. Pour oil into the pot, lay eggs after the oil is hot, and spread them into cakes.

7. Fry on both sides and chop with a spatula.

8. Pour in the prepared sauce and stir well.

9. After boiling, add diced peppers, stir-fry well, and then remove from the pot.

10. Finished product.

Summary. Hello, I'm glad to answer for you, thank you for your patience: 1. Drain the soybeans after soaking in water, and fry them crispy.

2. Mix the minced pork with cornstarch, soy sauce, cooking wine, and minced ginger, put oil in the pot, and fry the minced meat. 3. Make a sauce with vinegar, sugar, water and cornstarch, and cook over low heat to make a thick sweet and sour sauce. 4. Chop the red pepper and garlic and soak them in light soy sauce.

5. After the dry rice noodles are cooked, pass through the cold river. Rice noodles are mixed with fried soybeans, minced meat, spicy soy sauce, and sweet and sour sauce, and they are ready to eat.

Hello, I'm glad to answer for you, thank you for your patience: 1. Drain the soybeans after soaking in water, and fry them crispy. 2. Mix the minced pork with cornstarch, soy sauce, cooking wine, and ginger, put oil in the pot, and fry the minced meat.

3. Make a sauce with vinegar, sugar, water and cornstarch, and cook over low heat to make a thick sweet and sour sauce. 4. Chop the red pepper and garlic and soak them in light soy sauce. 5. After the dry rice noodles are cooked, cross the cold river.

Rice noodles are mixed with fried soybeans, minced meat, spicy soy sauce, and sweet and sour sauce, and they are ready to eat.

Dry scoop sauce.

Dry fishing flour ingredients: soybeans, minced pork, vinegar, sugar, water and cornstarch, red pepper and garlic, dried rice noodles, soybeans, minced meat, spicy soy sauce, sweet and sour juice Method 1, soybeans soaked in water like a hole, drained after rising, fried and crispy. 2. Mix the minced pork with cornstarch, soy sauce, cooking wine, and ginger, put oil in the pot ruler oak base, and put the minced meat into the fried Lingjin. 3. Make a sauce with vinegar, sugar, water and cornstarch, and cook over low heat to make a thick sweet and sour sauce.

Method. Dry fishing flour ingredients: soybeans, minced pork, vinegar, sugar, water and cornstarch, red pepper and garlic, dried rice noodles, soybeans, minced meat, spicy soy sauce, sweet and sour juice Method 1, soybeans soaked in water like a hole, drained after rising, fried and crispy. 2. Mix the minced pork with cornstarch, soy sauce, cooking wine, and ginger, put oil in the pot ruler oak base, and put the minced meat into the fried Lingjin.

3. Make a sauce with vinegar, sugar, water and cornstarch, and cook over low heat to make a thick sweet and sour sauce.

The difference between dry fishing vermicelli and ordinary vermicelli lies mainly in the production method and taste.

Production method: Ordinary vermicelli is made by steaming, roasting, and boiling after adding starch and water to stir evenly. The bent pin Nian Gan Lao vermicelli is made by adding starch and water and stirring evenly, and then squeezing the mixture into fine buried strips and drying them.

Taste: Ordinary vermicelli has a soft taste and a certain elasticity, while dry vermicelli has a more chewy and chewy taste, which is more suitable for making dry noodles.

Uses: Ordinary vermicelli can be used to make soup powder, fried noodles and other dishes, while dry vermicelli is more suitable for making dry noodles, mixed noodles and other dishes.

In short, although Ganlao vermicelli and ordinary vermicelli are both starch products, their production methods and tastes are different, and they are suitable for different dishes and tastes.

Hello Hello Hello I am glad to serve you, and thank you for your patience, according to the problem you described, the result of the teacher's inquiry is: What is the recipe for the sauce of dry noodles? There are many kinds of sauces that are usually served with dry fishing noodles, and here is a common way to do it:

Ingredients: 2 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon hot water 1 3 cups sugar 1 teaspoon vinegar 1 tablespoon chili paste 1 tablespoon Method: 1

Start by preparing a bowl and mixing the soy sauce, sesame oil, minced garlic and ginger in a bowl and stirring well. 2.Then add hot water and continue stirring until dissolved.

3.Next, add the sugar, vinegar and chili sauce and stir well. 4.

In addition, you can also match different sauces according to the different ingredients, such as seafood noodles can be paired with lemon juice and soy sauce<>, etc

Hello dear! Gan Lao Noodles Sauce is a common seasoning that is often used in dishes such as bibimbal noodles, fried noodles, or spikes. Here's a simple recipe and steps to make it:

Ingredients:- 2 tbsp bean paste- 1 tbsp light soy sauce- 1 tbsp oyster sauce- 1 tbsp sesame oil- 1 tbsp sugar- 1 tbsp minced ginger- 1 tsp minced garlic- 1 tbsp white sesame and sesame 1 tbsp Steps:1

Place all ingredients in a bowl and stir to combine. 2.If you feel that the taste is too salty, you can add an appropriate amount of water or clear soup to dilute it.

3.Finally, sprinkle the shirt and add white sesame seeds. It's a simple recipe that you can fine-tune to suit your taste preferences, such as increasing or removing certain flavors, or adding other spices.

Good morning, dear, it's an honor to answer for you. The recipe of the sauce includes light soy sauce, dark soy sauce, peanut butter, vinegar, minced ginger, minced garlic, sesame oil, etc. Dry fishing noodles are a traditional Cantonese snack that is made in the form of dry fishing and is usually eaten with sauce.

Sauce is one of the important ingredients of dry fishing noodles, which can increase the taste and deliciousness of food. The recipe of the sauce includes light soy sauce, dark soy sauce, peanut butter, vinegar, minced ginger, minced garlic, sesame oil, etc. Among them, light soy sauce and dark soy sauce are used to increase the saltiness and color of the sauce, peanut butter is used to increase the aroma and texture of the sauce, vinegar is used to increase the acidity and texture of the sauce, minced ginger and garlic are used to increase the aroma and taste of the sauce, and sesame oil is used to increase the aroma and lubrication of the sauce.

Ganlao noodles are a traditional snack in Guangdong, which is made of rice noodles, shredded meat, cucumber shreds, bean sprouts and other ingredients, with a refreshing and delicious taste, which is very popular with Cantonese people. The process of making dry noodles is relatively simple, you only need to cook the rice noodles, drain them, and then add shredded meat, cucumber shreds, bean sprouts and other ingredients. The sauce is one of the important ingredients of the dry scoop noodles and can be adjusted according to the different tastes of the individual.

In addition, there are many different variations and flavors of dry noodles, such as adding shrimp skin, fish skin, beef, etc., or adding condiments such as chili oil, sesame paste, and swim, which can make different flavors of dry morning noodles. I hope mine can help you

Method 1 of dry fishing Guilin rice noodles:

2. Sprinkle the brine evenly in the rice noodles, stir well, if there is more brine in the bowl, be sure to pour it out and stir it again. You can buy the brine here in the supermarket or make it yourself, and I will write down the production of the brine in the next step.

3. Add an appropriate amount of water to the pot, put an appropriate amount of salt, and then put the cinnamon, pepper, white button, fragrant fruit, bay leaves, dried chili, grass fruit, onion, old vinegar, raw vinegar, chicken essence, pepper, peppercorns, put an appropriate amount into the water, ** burn for about 40 minutes, a little longer can also be, made of brine, generally the brine can be used for a long time if it is well preserved. When you brine it, you can add some beef or something, and wait for it to be eaten in the powder. <>

Method 2 of dry fishing Guilin rice noodles:

1. Add chili peppers again, stir well, you can not add if you don't eat chili peppers, and the chili peppers here are best to put chili powder soaked in oil. Add sour bamboo shoots and green onions. Almost done.

2. Finally, you can add vegetables, whatever dishes you like, preferably meat, like braised eggs, spicy beef, barbecued pork or something. Another bowl of soup will go with it.

Method 3 of dry fishing Guilin rice noodles:

1. Soak the Guilin rice noodles and cook them with water.

2. Stir-fry the chili peppers, then add sour bamboo shoots and capers and stir-fry until cooked.

3. Then mix everything together and add a little vinegar and soy sauce and you're good to go.

<> material. Dried rice noodles, minced pork in fried sauce, bean sprouts, garlic oil, chopped green onions.

Method. (1) Take out the minced pork from the refrigerator and add a little water, light soy sauce, oil and fish sauce to cook into a sauce.

2) Soak the dried rice noodles until soft, cut them into two sections, blanch them in boiling water with the bean sprouts, drain the water, and put them in a dish.

3) Stir in the sauce and garlic oil, and sprinkle with chopped green onions.

Rice noodle buying skills

Packing:The packaging of the product can be sealed in a food plastic bag or other packaging according to the request of the sales, and it can also be packed in bulk. The packaged rice noodles should indicate the factory name, product name, weight, date of consumption, tester code and factory certificate.

Appearance:Rice noodles with average flakes are average, straight, loose, no scars, no wells, no crispiness and mildew, otherwise they are inferior products.

Color:Rice noodles with bright color, transparency, and no spots are inferior products, otherwise they are inferior products.

Smell:Rice noodles without musty, sour and peculiar smell are used as products; Otherwise, it's metamorphosis rice noodles.

Cooking:After cooking, it is tough, non-sticky, non-paste, no major strips, and no impurities are high-quality rice noodles; Otherwise, it is inferior quality.

Store rice noodles

The storage of rice noodles is the most inconvenient, and the shelf life is very short, under normal circumstances, the folk use bamboo baskets to hold rice noodles, and at the same time cover with wet towels, in this can be through the bamboo basket "ventilation", and can use wet towels to release a trace amount of water "moisturizing" environment, rice noodles can be preserved for more than 18 24 hours. Longer than the time is shorter.

The method of drying snail noodles is very simple, first put an appropriate amount of water in the pot, then add rice noodles and boil over fire, then turn to low heat and cook for about 15 minutes, and then take out the cold water.

Bring hot water to a boil in a pot, put the dry rice noodles down, and cook for 3 minutes to let the dry rice noodles "break and become wet".

2.Soak the dried shiitake mushrooms in warm water for 15 minutes.

3.Scoop up the boiled rice noodles and let them cool down! This step is very important!

4.Put the rice noodles on a plate and let them cool, and now start preparing the ingredients. Cut the lean meat into cubes and marinate with a spoonful of starch, a spoonful of light soy sauce, and a spoonful of cooking wine. Wash the greens and set aside, squeeze out the water and cut the mushrooms into strips, such as.

Cut the cooked pork liver into slices, and fry the braised pork and cut it into slices.

2.Blanch the rice noodles with boiling water, remove them and put them in a utensil, add peanuts, pork liver, braised pork, chopped green onions, and braised pork and mix well.