Standard method for fried noodles. Preparation and ingredients of fried noodles

After calculating the time, it took half an hour to make noodles, to make meat sauce, to eat it, and it was still a bowl of fragrant noodles, not only fragrant, but more importantly, nutritious and additive-free.

The preparation of fried noodles.

Step 1

Step 1

Pour the flour into the noodle maker and close the lid.

Step 1

Select the automatic noodle making by program, select a cup size, and press the start button.

Step 1

Pour the beaten egg wash along the small opening of the lid, and after three minutes, the noodle chicken outlet will start to come out until all the flour is consumed, and the noodles will not break, and the noodles can be scraped with the scraper that comes with the noodle machine at the end.

Step 1

Prepare the ingredients for the mixed sauce, mince the pork, preferably with pork belly, onions, soaked shiitake mushrooms, and chop the chili garlic for later use.

Step 1

Add chopped shiitake mushrooms, stir-fry until the shiitake mushrooms are golden brown, add minced pork, stir-fry until the minced meat turns white, pour in cooking wine and soy sauce.

Step 1

After stir-frying, pour in the bean paste, add the water to soak the shiitake mushrooms to the noodles, bring to a boil and cook over medium-low heat until the juice is almost reduced.

Step 1

Finally, add chili flakes, a little chili oil, and bring to a boil again to set aside (if you don't like spicy food, omit this step).

Step 1

Put water in the soup pot, bring to a boil, add a little salt, a few drops of oil, put in the noodles and cook.

Step 1

Cook the noodles until they have a suitable taste, remove them, put them in **, drop in a little oil, and mix well to prevent the noodles from sticking together.

Step 1

Put the noodles in a bowl, scoop in a little noodle broth, scoop in the mixed meat sauce, sprinkle with chopped green onions and enjoy.

Ingredients for making jajangmyeon:

Ingredients: cucumber, fungus, eggs, tomatoes, mung bean teeth, celery, yellow sauce, pork, etc.

Teach you how to make jajangmyeon and how to make jajangmyeon delicious.

1。Start by buying a bag of dried yellow sauce (a small bag will do, if it's two people).

2。Go home and pour out the dried yellow sauce (depending on how much you eat) and put it in a bowl. Then mix slowly with water (raw water is fine).

3。Cut the meat into small cubes (preferably with a little fat, more fragrant) The smaller the dice, the better? nbsp;Finely chop the green onion and set aside.

4。Heat the oil in a pan and pour the oil. How much depends on your preference. Of course not too little, otherwise it sticks to the pan.

5。When the oil is hot, add the diced meat and stir-fry.

6。When the diced meat 8 is ripe, pour the prepared sauce into the pan. At this time, the fire should be adjusted to a low heat.

7。Cook the sauce slowly over low heat, stirring constantly with a spatula so that it doesn't stick. At the same time, depending on the consistency of the sauce, add an appropriate amount of water.

8。Pour the chopped green onion into the pot, beat two eggs (half a bag of dried yellow sauce is more suitable for two eggs) and put them into the sauce, stirring well with a spatula.

9。When the sauce is fragrant and the color turns oily and yellowish, turn off the heat and remove the sauce from the pan. (The longer the sauce is boiled, the better, because the oil in the yellow sauce can be forced out).

10。If you can't eat the sauce (boiled), put it in a bowl, cover it with plastic wrap and store it in the refrigerator, and eat it next time. It is best not to leave it in the open air to avoid hair.

Note: Do not add salt when boiling the sauce!! Because the sauce itself is salty.

The above is the method of sauce. Here's how to make the dish code::

1。Wash the cucumbers and shred them and set aside.

2。Goldenrod and fungus are made with water and set aside. Eggs and tomatoes set aside.

3。Blanch the mung bean sprouts and celery and set aside.

4。Put the pot on the fire and bring a little oil to a heat. Put the eggs in the pan (one is enough) and scramble the eggs.

Add the tomatoes cut into several petals, slide the pan (this is also to have soup and clear the mouth), and then add the yellow flowers and fungus. Put a pinch of salt. Because the sauce will be salty, all dishes should be light!

Finally, after the noodles are cooked, you can mix the sauce and put your favorite dishes freely. A bowl of delicious jajangmyeon is out!

Jajanjang noodles are a traditional Chinese specialty noodle dish and are known as one of the "Top Ten Noodles in China". Jajangmyeon is very popular in northern China, and there are also different methods of making jajangmyeon in Shaanxi, Tianjin, Shanghai, Guangdong, and Northeast China. There is also jajangmyeon in Korea, which was brought to Korea by overseas Chinese from Shandong, with spring sauce (black bean paste) as the seasoning, plus onions, shrimp, meat, etc.

However, the placement is quite exquisite, with noodles on the middle plate, and the most ** is a pinch of purple fried sauce, like a plate of handicrafts. Fried sauce noodles are a unique food in Beijing, which is made of noodles mixed with dish code, fried sauce and noodles. Cut or boil cucumbers, toons, bean sprouts, green beans, and soybeans to make a dish for later use.

Then make a fried sauce, fry the diced meat, green onion and ginger in oil, and then add the yellow sauce or sweet noodle sauce made of soybeans to fry and stir-fry to make a fried sauce. After the noodles are cooked, they are taken out, and the old Beijingers call them "pot pickers", pour on the fried sauce, mix with the vegetable code, and make the fried sauce noodles. The popularity of jajangmyeon in China can be seen from the smooth flow of jajangmyeon in various parts of the country.

In the north, it is common to find diced pork fried sauce. It is made of semi-fat lean pork with green onions, ginger, garlic, etc. fried in an oil pan, added with yellow sauce, covered with a pot and simmered for 10 minutes. When the diced meat is soaked in the yellow sauce, the skin of the meat is red and shiny, and the fragrance is overflowing.

The particular thing is to use the fried sauce of loin and fried sauce with three fresh (shrimp, tenderloin, magnolia slices), etc., as well as vegetarian products such as muxi (egg) fried sauce, fried tofu sauce, and roasted eggplant sauce, which are oily but not greasy. Old Beijingers eat fried noodles, pay attention to eating hot in cold days, called "pot picking" (not too water at all), eat water surface on hot days, but the soup should be exhausted. According to the season, it is accompanied by a variety of seasonal side dishes, which is called "comprehensive size".

In early spring, use bean sprouts (called pinched vegetables) with pinched heads and tails, small radish tassels with only two ** leaves, and poured with Laba vinegar left over from the New Year. In the late spring, put fresh pepper in the sauce, called pepper sauce, and the noodles are green garlic, toon sprouts, pinched vegetables, green bean mouth, small radish tassels and silk (strips). In early summer, fresh garlic, blanched fresh peas, shredded cucumbers, shredded lentils, and leeks are used as noodles.

In addition, fried noodles are also available in Shanghai, Guangdong, and South Korea. Fried noodles are a major feature of Beijing, and you can imagine its popularity, "Green bean mouth, toon sprouts, blanched leeks, cut into sections; minced celery, lettuce slices, dogtooth garlic, break two cloves; bean sprouts, removed roots, top flowers with thorny cucumbers finely shredded; The heart is beautiful, blanched cowpeas, chopped dices, small radishes, with green tassels; Drizzle a little chili sesame oil and splash mustard to the spicy nose and eyes. Although there is only a small bowl of fried sauce noodles, seven dishes and eight bowls are noodles.

Korean Jajanjangmyeon Method:

Ingredients: cucumbers, seasonal vegetables (celery, Chinese cabbage, etc.), carrots, onions, turnips, bean sprouts, etc.

Seasoning: Boiled noodles such as real fried sauce, a little soy sauce, beef powder, cooking wine, starch, etc. Straight over to the fried sauce!

First of all, let's talk about how to make the fried sauce with diced meat.

As the name suggests, the best meat is first diced (chicken), and then salt, cooking wine, and starch (in order to ensure the tenderness of the meat, so it must be small).

After the oil is hot, put some minced ginger first, then put the diced meat in it, push it with a frying spoon and pour a small amount of soy sauce to improve the color (note, it is to improve the color, not seasoning, so don't put too much, otherwise the sauce will be very salty), and immediately pour in the Korean real fried sauce. The next thing to do is to turn off the low heat, and turn off the heat until the sauce is just right to turn on, but not very much. If the sauce is thick, it's too late to add some water.

Put some sugar and beef powder in it and be happy (some MSG will be bitter, but Daxi will definitely not).

In general, do not put salt. Taste how it tastes and tune to your liking.

After that, you want to stir constantly with a sauté pan in one direction, stirring ......(Don't mess around).

How long will it be? Stir until the color of the sauce turns jujube red, exudes a fragrance, and begins to precipitate oil. The whole process generally takes 10-15 minutes. When the sauce is almost cooked, you can put the greens on top.

If you are good enough, the meat in the sauce is tender and the sauce is fragrant.

Otherwise, the meat may be old and the sauce will be bitter!

Miscellaneous sauce ingredients: 200 grams of pork fat and lean meat, 10 grams of cooking wine, 20 grams of mixed oil (rapeseed oil plus lard), 15 grams of sweet sauce, 200 grams of sauce meat, 2 grams of refined salt, 200 grams of fresh soup.

Sauce and sauce bowl bottom seasoning: 90 grams of soy sauce, 30 grams of lard, 2 grams of pepper, 4 grams of monosodium glutamate, 40 grams of chopped green onion, 100 grams of fresh soup, vegetarian pepper mixed sauce noodle bowl bottom seasoning: 60 grams of soy sauce, 30 grams of sweet red soy sauce, 4 grams of sesame oil, 70 grams of red oil chili, 4 grams of monosodium glutamate, 40 grams of chopped green onion, 10 grams of vinegar.

Method: Pork fat and lean meat are chopped into centimeter-sized pellets with a knife. Put the wok on medium heat, when the mixed oil is heated to five or six percent, fry the loose seeds with meat granules, add cooking wine, sweet sauce, refined salt and soy sauce and fry until fragrant, mix with fresh soup and boil, and it is ready.

Put the seasoning of the consommé noodles (or vegetarian pepper noodles) into each bowl.

Add water to the pot and bring to a boil, shake the noodles into the pot of boiling water, cook over medium heat, put them into a bowl with a good taste, and then scoop on the miscellaneous sauce and ingredients.

I know, I'm from Fushan, and the birthplace of Lu cuisine is here, so I asked you to make a Fushan noodles for 2 people.

Noodles: Put 3 bowls of flour and pinch 3--4 pinch salt and edible alkali, cold water and, preferably harder.

Rolling dough: The dough should be thinner and cut into centimeter-wide strips (or use a family dough sheeter to press the strips wide) Adjust the marinade: 2 taels of lean meat, a little fungus and sea rice, a bowl of diced cabbage (diced cucumbers, diced kidney beans) fried marinade:

Put 3-4 spoons of peanut oil in the pot, put a star anise (big ingredient) and stir-fry the diced meat in the pot, fry the pot with green onions, put in the noodle sauce and put a little water to dissolve to prevent it from sticking to the pan, put in the diced cabbage and fungus and stir-fry, add an appropriate amount of water (more than 1 bowl is OK, the marinade should be thicker) and put the sea rice to boil. Thicken the marinade, add salt and monosodium glutamate according to personal taste.

Boiled noodles: Put about 2 liters of water to boil, put the noodles in the pot and cook for 2-3 years to cook, put some cold water and pass the noodles.

OK and it's ready to eat.

Now is the time for the toon to go on the market, you can wash the toon and cut it down with boiling water, and put some on it when you eat noodles and pour brine, it tastes very good.

How do you make jajangmyeon? Stir-fry the minced meat in the oil pan, add oyster sauce dark soy sauce, sugar sweet noodle sauce, bean paste and minced garlic, stir-fry evenly and pour in water, under the water boiling, remove the noodles and put carrots and cucumber shreds, green peppers, and the seasoned sauce, stir well and eat.

The noodles are cooked and removed, put oil, eggs, minced meat, soybean sauce and chopped green onion in the pot and stir-fry until fragrant, simmer for half an hour on low heat, put in a bowl and add shredded radish and cucumber and mix well.

Jajangmyeon for 2 years old + baby.

The home-cooked fried noodles are loved by both adults and children.

The jajang-miso in jajang-myeon is the essence.

Let's learn how to make jajangmyeon!

Go to the fried noodle restaurant to steal the teacher 3, and there is also a reality show! Hahaha

The recipe and ingredients for the fried noodles are as follows:Ingredients: 500g noodles, 1 bag of dried yellow sauce, 150g of pork belly, 3 tablespoons of oil, 1 green onion, 1 star anise, 1 cucumber, half a heart, 1 3 celery, 1 handful of bean sprouts, 2 green garlic, half a purple cabbage.

Steps: 1. Mix the dry yellow sauce with water, and the diluted concentration is better to pour out the sauce into a column.

2. Cut the fat and thin pork belly into small cubes (choose the size of the diced pork according to personal taste).

3. Heat the pan with cold oil, add green onions, ginger and star anise and stir-fry until fragrant, add the meat filling and stir-fry until it changes color.

4. Pour in light soy sauce to season and stir-fry.

5. Add the dry yellow sauce of the spice and stir constantly, turn down the heat, and wait for the surface to appear fine bubbles and delicious meat sauce, and the almighty meat sauce will be ready, delicious, simple and convenient, and can be paired with many delicacies.

6. Dish code: Wash and blanch the celery, cut into small pieces and put on a plate.

7. Don't pour out the water that has blanched the vegetables, add the noodles to the boil when the water boils, pour in half a bowl of cold water and continue to boil, repeat both sides, the noodles will be cooked, and remove the cold water (choose the number of cold water according to your taste, and you can add ice water if you like to eat cold).

8. Delicious fried noodles, add meat sauce and vegetable yards according to your own taste and mix well, the taste is great.

Summary. 1. Materials:

500g of pork belly, two spoons of soybean paste, one spoonful of sweet noodle sauce, two spoons of chicken fat chili, appropriate amount of green onion, ginger and garlic, a little thirteen spices, one cucumber, one carrot.

Preparation and ingredients of fried noodles

1. Ingredients: 500g of pork belly, two spoons of soybean paste, or a spoonful of sweet pastry sauce, two spoons of chicken fat chili, appropriate amount of green onion, ginger and garlic, a little thirteen spices, a cucumber, and a carrot. Ascend search.

2. Method: (1) Cut the pork belly into fat and thin separately, the pork belly is best to buy four points of fat and six points of lean, cut the carrots into thin strips and boil the water well enough to pour water for later use, and cut the cucumbers into thin strips. (2) Finely chop the green onion, ginger and garlic for later use.

3) 1 tablespoon of sweet noodle sauce, 2 tablespoons of soybean paste, 2 tablespoons of chicken fat chili, set aside. (4) Pour 50ml of oil into the pan and put the fat into the oil to melt the fat inside. (5) When the fatty meat is slightly browned, add green onions, ginger and garlic and stir-fry until fragrant.

6) Put the three sauces in low heat and stir-fry for 1 to 2 minutes. (7) Put the lean meat in it and continue to fry slowly over low heat for two to three minutes, be sure to turn it over low heat and keep turning it so that the sauce will paste the pot. (8) Pour in a small bowl of hot water, boil slowly over a small fire, boil out the flavor of the sauce to let the fragrance of the sauce and the fragrance of the meat blend, and then put in an appropriate amount of thirteen spices, turn back and forth in the middle, and when the water evaporates about the same, keep turning and stir-fry until the sauce is thick.

9) Boil the water while stir-frying the sauce, and the water is also boiling after the sauce is fried. Put the noodles in the pot and stir together, wait for the first pot to boil, pour a small bowl of cold water to press, boil the pot for the second time, take it out and put in the cucumber shreds, carrots with ruler shreds, pour the sauce and stir to eat.