How to make the fine fried noodles on the market is how to find points

1. Prepare the ingredients: fine noodles (commercially available raw thin noodles), water chestnuts, eggs, carrots, water spinach stalks, ginger, green onions, garlic, dried shrimp.

2. Pick and wash the green onion and cut it into green onion beads. Pat the garlic with a knife, peel it, wash it and chop it into minced pieces. Wash the ginger and cut into shreds, peel the carrots and water chestnuts, wash and cut into shreds. Cut the water spinach stalks into small sections and clean them. Place on a plate and set aside.

3. Clean the pot, boil it dry, put in the lard, pour the minced garlic into it, fry it until golden brown, then put in the shredded carrots and water spinach stalks, add salt, and pour a little water on the salt to make it easier for the salt to spread.

4. Stir-fry quickly well, let the shredded carrots and water spinach stalks mature until they are seven or eight ripe, shovel them aside, and add the ginger shreds.

5. Stir-fry slightly, add the dried shrimp and stir well.

6. Shovel the shredded ginger and dried shrimp aside, add a little peanut oil, beat in the eggs, and quickly fry the eggs until cooked.

7. Shovel the scrambled eggs aside. Add the thin noodles, drizzle with light soy sauce, add the sand tea sauce, and add an appropriate amount of water (about one-third of the noodles). No ruler.

8. Stir well to spread the sand tea sauce, then quickly mix the noodles to absorb the sauce.

9. After the sauce is absorbed, the noodles are not cooked much. Shovel the vegetables and eggs on top of the noodles and add the water chestnut shreds.

10. Then stir-fry quickly and evenly. Don't fry for too long, about 30 seconds.

11. Put the fried chafan noodles on a plate, put the reeds and green onion beads, and serve it to the table.

1. Ingredients: thin noodles, shredded meat, beans, green onions, garlic, soy sauce, salt, monosodium glutamate, vegetable oil.

2. Heat about 500ml of vegetable oil in the pot hole, fry the thin noodles in the pot with a slayer until golden brown, remove the pot and drain the oil for later use;

3. Pour out the oil that has been fried next to the noodles, heat it in the pot and add the green onion and garlic to stir-fry until fragrant, then add shredded meat and beans in turn to fry, add an appropriate amount of water to boil, then add an appropriate amount of soy sauce, salt and monosodium glutamate to color and season, and collect the juice until the water and vegetables are flat;

4. Put the fried thin noodles into the pot and mix well, steam them in the basket drawer for half an hour, and then eat them.

Stir-fried thin noodles are simple and delicious to make:

Prepare 330g of fine noodles, 100g of eggs, wash and knock into a bowl and beat evenly, 50g of onions are washed and cut into strips, 20g of spiral peppers are cut into rings, 35g of green vegetables are washed and cleaned after picking, 40g of ham sausage are sliced, 90g of mung bean sprouts are washed and drained, 8g of green onions and 6g of garlic are washed and minced. Coloring sauce: Take a small bowl and put 1g of monosodium glutamate, 5g of light soy sauce, 8g of dark soy sauce, 5g of water and 5g of oyster sauce and stir until the monosodium glutamate melts evenly and sets aside.

Heat the oil in the pan and add the eggs, stir-fry and set aside, being careful not to fry too much. Add oil to the pot and stir-fry with onion and garlic foam. Burst the fragrance and put the pepper rings and onion strips.

Stir-fry until fragrant, add ham sausage, mung bean sprouts and green vegetables. Stir-fry until the mung bean sprouts and greens are soft, add the freshly scrambled eggs (if you like to eat tender eggs, you can wait until the vegetables are all scrambled before putting the scrambled eggs of Wano Yan).

Stir-fry evenly, add 3g of salt, 2g of thirteen flavor essence, and 3g of light soy sauce. Add thin noodles until all the dishes are cooked. Add the pre-prepared coloring sauce (5g light soy sauce, 8g dark soy sauce, 1g monosodium glutamate, 5g water, 5g oyster sauce). Stir-fry well. Serve and serve.

Tips:

1. The side dishes such as eggs, ham sausages, onions, spiral peppers, mung bean sprouts, and green vegetables can be added according to your preferences and the dishes you have at home.

Home-cooked noodle practices.

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1.This is my chopped potatoes, carrots and celery, and the children's shoes can also add their own favorites, preferably with a tomato.

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2.Just chop three shiitake mushrooms, too much will mask other flavors.

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3.Soak the daylily and fungus in advance for later use, and remember to chop them as well.

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4.This is the white meat cooked by the puppet mother-in-law, I cut a little, you can cut some pork belly, or like vegetarian without meat, the taste is just as good.

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5.The green garlic on the left is sprinkled on top of the soup when the soup is ready, and the green garlic and chili pepper on the right are used to boil the pot.

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6.When the oil in the wok is hot, you can put the white meat, green garlic and chili peppers in it and stir-fry.

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7.Pour in the previously chopped carrots, potatoes and celery, stir-fry for a while, add the fungus and daylily, and add the appropriate seasoning (salt, thirteen spices, soy sauce, light soy sauce).

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8.Add a large bowl of water to bring the soup to a boil.

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9.This is a prepared vegetable broth sprinkled with minced garlic.

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10.This is a boiled noodle that I cooked with a few green vegetables.

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11.This is the finished product! These are not very good photos that I took with my phone.

Collapse the whole.

<> material. Ingredients: 500g noodles;

Excipients: appropriate amount of oil, appropriate amount of salt, 2 rapeseeds, half an onion, half a carrot, 100g of pork belly, appropriate amount of shallots, appropriate amount of soy sauce.

Fried noodles. Bring water to a boil, add the noodles, continue to cook, add cold water twice during the period, and then bring to a boil.

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Remove the cooked noodles and put them in the prepared cold water to remove the moisture.

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Wash and break the rape, wash and slice the carrots, and shred the onions.

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Shred the pork belly.

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Prepare chopped green onions and set aside.

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Add an appropriate amount of oil to the hot pan, and when the oil is hot, add the chopped green onion and stir-fry.

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Add the shredded meat, stir-fry for a while, and then add the appropriate amount of soy sauce.

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Add the onion, carrot and canola in turn and continue to stir-fry.

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Add the noodles with controlled moisture, continue to stir-fry, add an appropriate amount of salt, and stir-fry evenly.

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Tips: After the noodles are cooked, they should be watered first, which will make the taste better. Feel free to add vegetables to your liking.

<> material. One serving of noodles, an appropriate amount of cauliflower, an appropriate amount of cabbage, an appropriate amount of ground meat, a spoonful of soy sauce, an appropriate amount of cooking wine, an appropriate amount of sugar, an appropriate amount of pepper, and an appropriate amount of chili sauce.

Method. 1. The noodles are cooked, the cauliflower goes down and blanchs for a minute or two, stirs with a little sesame oil to prevent staining, stir-fry the ground meat in a spare dry pan, add cabbage, a spoonful of rice wine to fry the cauliflower and noodles into the pot, add soy sauce, salt, sugar and pepper and stir-fry for a few minutes.

2. Add Chaotian chili sauce as appropriate.

Tips for chow mein non-stick to the bottom of the pan:

1. Use a cast iron pot. 2. Heat the pan with cold oil. Stir-fry the vegetables first, put the vegetables out of the pan until they are hot, then add the oil, and then add the noodles.

3. Stir-fry non-stop. After the noodles are put into the pot, they should be fried constantly, and the noodles will be evenly heated and wrapped in oil, so that the noodles will be distinct and bright. Tips for fried noodles to be non-sticky (that is, non-sticky between noodles, non-sticky dishes, and non-sticky pots) 1. First of all, you must quickly cook the noodles, cook them for 6 years, remove the cold water, drain the water and mix it with oil, so that the fried noodles will not stick to the pan.

2. It is best to use a non-stick pan to fry noodles, in order to avoid greasy, you can not put oil when frying noodles, because you have fried the side dishes with oil before, and the noodles have also been mixed with oil. 3. You can also put the noodles into a large colander first, move them into a pot with boiling water, gently shake the colander to separate the noodles for about a few minutes, and then fry them so that the noodles will not stick to the pan. Tips for chow mein toppings:

1. If you want to be fragrant, put garlic. Including garlic sprouts, garlic sprouts, shredded meat, shredded eel, and various seasonings. 2. If you want to look good, match the color.

Bright green leaves, crisp bean sprouts, red and bright tomatoes, black and bright fungus. Scrambled egg fried rice non-stick skills: 1. You can choose overnight rice, so the rice quality is relatively dry and easy to make egg fried rice.

2. Beat the eggs and stir well. 3. Put the rice in a container, pound the rice with a slightly larger spoon, then pour the eggs on the rice and continue to stir until the rice grains are evenly coated with the egg mixture. 4. Brush the wok, pour an appropriate amount of cooking oil, put the green onion into the pot after the oil is hot, and then pour the stirred eggs and rice into the pot and stir-fry repeatedly.

You can also add some accessories according to different aftertastes, such as carrots, diced cucumbers and ham. When the stir-fried rice becomes a yellow color, it is ready to be removed from the pan.

It is generally made with flour.

Fresh fine noodles method one, material"60 grams of shrimp","Clams 50 grams","30 grams of green peppers","Perilla 8 grams","Flower sprigs 60 grams","Fine noodles 150 grams","Onion 40 grams","Enoki mushroom 65 grams","Tuna 40 grams","35 grams of red bell peppers","65 grams of cabbage","20 grams of olive oil","40 grams of liquor","Tomato concentrate 150 grams","Pepper salt 10 grams", Method 1: Method 1: Wash and cut mushrooms such as king oyster mushrooms, red peppers, green peppers, yellow peppers, onions, and cabbage, and cut them into shreds; Wash and shred seafood; Flower branch slices; salmon cuts; Cook the fine noodles and drain in cold water for later use.

Method 2: Stir-fry onions, bell peppers and seafood with olive oil in a hot pan for 5 minutes, add white wine and fine noodles and stir-fry well, pour in concentrated tomatoes and stir-fry until cooked.

Method 3: Add perilla and stir-fry before cooking, season with pepper and salt, and then serve on a plate.

Method 2: 350 grams of ordinary or whole bran spaghetti, 700 grams of fresh spinach, 5 tablespoons of pure olive oil, 4 cloves of garlic, 50 grams of pine nuts, salt and chopped black pepper.

Method 1Preheat oven over medium heat. Wash the spinach, remove the yellow leaves and old stems, boil in salted water for one minute, take it out and rinse it under cold water and drain. Squeeze as much water as possible with your hands and set aside.

2.Bring the dough and salt to a boil in boiling water and add a tablespoon of olive oil to prevent it from sticking. Cook the noodles as instructed on the bag but still have firmness.

3.When the noodles are cooked, crush the garlic, heat the remaining olive oil in a large cooking pot, and fry the garlic until it is soft and brown. Bake the pine nuts in the oven until slightly browned (do not burn) and add to the pan.

4.Drain the noodles and place them in a pot. Add the spinach and mix well, season with salt and pepper and serve immediately.

Method 3: Ingredients: 150g of angel noodles, 30g of chopped bacon, 1 egg, 200cc of fresh cream, 30g of chopped onion, 100cc of chicken stock, 50cc of liquor, a small amount of Parmesan cheese powder, a little salt, and a little pepper.

Method 1Take a deep pot and boil water until boiling, add angel noodles and cook until medium-rare, pick up and stir in olive oil and let it cool for later use.

2.Heat the pan, add the chopped bacon and fry dry, filter and separate the crushed bacon and oil for later use.

3.Beat the eggs into egg mixture, put them in a pan and fry them into thin skins, then shred them and set aside.

4.Take a frying pan, add bacon oil from method 2 and stir-fry the chopped onion until fragrant, add white wine and cook until dry, then add chicken stock, Parmesan cheese powder, and whipped cream and cook until the soup is dry again.

5.Put the angel noodles of method 1 into the pot of method 4 and stir-fry, season with salt and pepper, serve on a plate, and finally put the shredded egg skin and the bacon of method 2 on the plate.

What kind of noodles is thin noodles? How? The noodles that are fried are white noodles, and if you want to fry them, you need to boil the oil, and then put the noodles in it and fry them over low heat.

What kind of noodles are fried thin noodles and how to make them? The fried western noodles are generally Yangchun noodles, as long as they are kneaded with flour and shredded, and then pulled. value on it.

The noodles that are fried in thin noodles are also pressed out by a machine, and the noodles that come out according to the mold are thin noodles.

What kind of noodles are fried thin noodles and how to make them? Well, you just cook it first, cook it until it's medium-rare, and then you can take it out. Yes! Stir-fry with various spices.

This noodle is usually a relatively fine bread, probably beaten by a machine, and the dough quality is also relatively good, and it should also be nutritious.

The west-facing noodles are usually made by yourself, and the noodles are a little more delicious.

I think that the inside of fried thin noodles must be made more finely to be fried.

What kind of noodles did Konishi interview, I think this kind of noodles should be more delicious.