The practice of meatball noodles and marinated meatballs, and the practice of marinated beef flour m

For friends who like pasta, topping noodles can be said to be an indispensable delicacy in life. If you want to eat a bowl of delicious toppings, then the preparation of marinade is very important. The marinade is made differently for different toppings.

Today, we will share with you how to make marinades with different toppings, so that you can easily taste the deliciousness of different toppings.

How to make lo mein with Beijing flavor:

Ingredients: pork belly, shiitake mushrooms, yellow flowers, fungus, mushrooms.

Excipients: eggs, hand-rolled dough.

Seasoning: green onion, ginger, garlic, Sichuan pepper, water starch.

Essence of chicken, salt, dark soy sauce, sesame oil.

Method: 1. Soak mushrooms, yellow flowers, fungus, and mushrooms in hot water, wash them, do not pour out the water for mushrooms, and use them for brine after filtering;

2. Take the soup pot and add green onion and ginger pork belly to cook and cut into thin slices, put the mushroom slices together with the yellow flower, fungus and mushroom into the pot, add the soup of the boiled meat and the water of the mushrooms for 20 minutes, add salt, chicken essence, dark soy sauce, and seasoning to thicken, then add the beaten eggs, take out and pour into the soup pot, and the marinade is ready;

3. Take a wok and add some sesame oil and salad oil.

and a few peppercorns, add minced garlic, fry until fragrant and pour on the prepared marinade.

4. Boiled noodles can be marinated.

Features: Rice and vegetables, Beijing-style famous food, the people's favorite, a must-have for the New Year.

Yangchun noodles: also known as glossy noodles. Folk habits call the lunar calendar October as a small spring, and the Shanghai Jingyin language takes ten as a spring. In the past, this noodle was sold for ten wen per bowl, so it was called Yangchun noodles. Open the noodles with onion oil.

It is also known as sea rice and scallion oil noodles. Boiled scallion oil and boiled sea rice (known as Kaiyang in Shanghainese) are mixed with cooked noodles. The noodles are tough and smooth, the sea rice is soft and delicious, and the scallion oil is fragrant. After 1945, the City God Temple.

There is a stall surnamed Chen who sells in northern Jiangsu.

The daily method in my hometown is to boil scallion oil and mix noodles. The rich aroma of green onions is distinctive, and it is very popular and has been passed down to this day.

Tomato beating lo mein:

1.Place the eggs in a container and stir well;

2.Cut the tomatoes into cubes;

3.Put a little oil in the pot, after the oil is hot, add the eggs and stir-fry (golden brown);

4.Add the tomatoes, stir-fry a few times, mix with water (2 bowls);

5.After cooking for ten minutes, add salt and MSG.

Hook out of the pot after the hook;

6.Vermicelli. Hand dry noodles are best), after cooking, rinse with cold water;

7.Place the noodles in a bowl and pour the tomatoes and eggs on top.

Large lo mein: first cut large pieces or large slices of oolong, celery, fungus, yellow flower, dried tofu, large meat, meatballs, and splint meat, stir-fry them without soup, and pour them with thick paste-like sauce. Then pull the noodles with wheat flour, the width of the noodles is more than two centimeters, cook the noodles, scoop them into a large bowl, pour them on the seeds, and add the oil to pour spicy seeds, vinegar, salt and other condiments to become a large meat lo mein.

If there is no meat in the sauce, it is a vegetarian lo mein. It is characterized by wide noodles, large waists, large bowls, and thick noodles, which are tightly adhered to the noodles and have a delicious taste, which fully reflects the rough and bold character of the Northwest people.

Ingredients: noodles, meatballs, lettuce (your favorite dishes are OK), clear soup (water is OK), oil, green onion, coriander, sesame oil, salt, chicken essence Cook the noodles first and soak them in cold water for 5 minutes (avoid sticking together); Pour the oil into the pot and heat it, put in the green onion, put the meatballs into the pot and fry for one minute, then pour the clear soup into the pot, after the clear soup boils, put the cooked noodles and lettuce (your favorite dish) into the clear soup, then add salt and chicken essence according to your taste, pour the finished meatball noodles into the bowl, by the way, don't forget the most important coriander and sesame oil (they are the best flavor materials), this is also in order, add sesame oil first (not too much), Finally, add the coriander (the coriander also has the effect of garnishing). So that the delicious meatball noodles are ready.

Summary. Hello, to make braised beef flour balls, you first need to prepare: an appropriate amount of noodles, beef balls, an appropriate amount of fragrant pepper oil, light soy sauce.

Hello, to make braised beef flour balls, you first need to prepare: an appropriate amount of noodles, beef balls, an appropriate amount of fragrant pepper oil, light soy sauce.

Food list leather feast: 500 grams of Burning Silver Ox Li Zen Ji Ridge, 80 grams of fatty meat, 8g of Totole "fresh chicken seasoning", 1 spoon of sand tea sauce, 30 grams of tapioca starch, 2 shallots, 2 slices of ginger, 2 grams of baking soda.

Hello, 1Soak the green onion and ginger in water in advance, and then make the green onion and ginger water into ice cubes, 2Cut the beef and fatty meat into small pieces, put them in a blender, add the sa tea sauce, and more'Mrs. Le Chi key'Fresh chicken sauce seasoning, puree.

This chicken sauce seasoning made with steamed chicken soup is golden in color, very easy to use, condensed, as long as there is a small amount each time, it can perfectly play the effect of freshness, usually used to replace the stock, stew a soup, cook a noodle, or cook a dish, it is all superb, and edible salt has been added to it, so even this step of putting salt is omitted.

3.Then add the starch and baking soda and stir well.

4.Put the minced beef and green onion and ginger ice cubes together in a chef (put a small amount of ice cubes several times) and beat until the beef is firm.

5.Squeeze out the meatballs with a spoon or hand, put them in 50°C water, cook until the beef balls float and change color, and remove them.

Dear, this delicious braised beef flour balls are ready.

Ingredients: sliced meat, noodles, 6 slices of ginger, salt, oil, appropriate amount of oyster sauce, 1 celery, light soy sauce, dark soy sauce, appropriate amount, 150 grams of soybean sprouts, 3 celery.

Steps: 1. Prepare the required ingredients.

2. Put the noodles in a pot and steam them until they are steamed.

3. Put oil in the pot and stir-fry the chili, pepper and ginger until fragrant.

4. Add the sliced meat.

5. Add the bean paste.

6. Fry the meat until it changes color and taste, and then add soybean sprouts.

7. Pour in the soy sauce and color.

8. Continue to stir-fry to taste.

9. Add the chopped celery segments.

10. After stir-frying evenly, add a bowl of warm water.

11. At this time, the noodles are also cooked.

12. Put it on top of the stir-fried vegetables.

13. Evenly dip the noodles in the soup to add flavor and color.

14. Put it on a plate, and your index finger moves.

15. Put a little chili oil, it's just delicious.

The above content refers to Encyclopedia - Suda Lo Mein.

The noodle meat sauce marinade method is:Tools Ingredients: 50 grams of pork tenderloin, appropriate amount of soybean sauce, 5 grams of green onion and ginger, 10 grams of edible oil, five-spice powder, 2 grams of MSG, 5 grams of sugar.

1. Dice the pork, chop the green onion, and chop the ginger for later use.

2. Pour cooking oil into the pot, add five-spice powder, cook until eight, add pork and stir-fry until it changes color.

3. Add green onion and ginger and stir-fry until fragrant.

4. Add soybean paste and stir-fry with sugar. Includes exterminators.

5. Put in the MSG, put it in a bowl, and the delicious noodles are ready.