How to make a delicious and simple snack snack fried noodles

Flavor snacks stir-fried noodles method.

Ingredients: rice flour (100g), red bell pepper (1 tablespoon), sheep fat (2 tablespoons), shredded ginger (5 grams), pepper powder (1 tablespoon), chili oil (1 tablespoon), paprika (1 tablespoon).

Ingredients: cooked lamb (30 grams), green garlic (3 sticks), dried red pepper shreds (5 grams), chicken essence (1 tablespoon), Sichuan pepper powder (1 tablespoon), original soup (1 tablespoon).

1. Preparation: 100 grams of rice noodles, 30 grams of cooked mutton, 1 red bell pepper, 3 green garlic, 2 tablespoons of mutton fat, 1 tablespoon of chili powder, 1 tablespoon of original soup, 1 tablespoon of chili oil, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of pepper powder, 1 tablespoon of chicken essence, 5 grams of ginger shreds, 5 grams of dried red pepper shreds. Use sheep fat to make chili oil; The color should be bright red.

When blanching mutton, dry chili peppers, rock sugar, tangerine peel, cooking wine, ginger, Sichuan pepper, and star anise should be put to remove the fishy smell. After removing the boiled foam; Switch to a simmer. Remove the lamb and press it tightly with a weight, and after cooling for a few hours, cut the lamb as thin as possible.

2. Put 2 tablespoons of sheep fat in the pot and 1 tablespoon of chili oil [no sheep fat, any kind of oil can be replaced]. Pour the chopped red bell pepper shreds into the oil pan and stir-fry for a while; Do not fry until cooked through; Half-cooked is fine.

3. Put the green garlic into the pot until it is 4 ripe, and remove it for later use.

4. Wash the rice noodles with water to remove the sour taste, blanch them in a pot and blanch them thoroughly, remove them with a colander and put them in a bowl. Leave the bottom oil in the pot, stir-fry the ginger shreds and dried red pepper shreds until fragrant; Pour in the blanched rice noodles in a hot pan and stir-fry. Turn the bottom of the pot so that the rice flour does not stick to the pan.

Stir-fry the rice noodles until they are 6 ripe, put them on a plate and set aside.

5. Stir-fry the rice noodles into the shredded red bell pepper and green garlic; Stir-fry.

6. Put the cooked lamb slices into the rice noodles. Stir well.

7. Turn off the heat. Add 1 tablespoon of lamb broth. Add 1 tablespoon of dark soy sauce to the rice noodles to color.

8. Add 1 tablespoon of extremely fresh flavor.

9. Add 1 tablespoon of salt to taste.

10. Sprinkle in 1 tablespoon of pepper and 1 tablespoon of Sichuan pepper powder.

11. Add 1 tablespoon of chili powder to increase flavor.

12. Add 1 tablespoon of chicken essence to increase freshness.

Ingredients. Tie powder : 150

Bean sprouts : 100

Cabbage : 100

Eggs : 50

Accessories. Green onions: to taste.

Oil: to taste.

Salt: to taste.

Cooking wine: to taste.

Soy sauce : to taste.

Dried chili peppers : to taste.

Specific steps: Step 1.

Wash and drain the cabbage and bean sprouts, chop the green onion and set aside.

Step 2. Beat the eggs in the pot and stir-fry them, add the cabbage and bean sprouts and stir-fry evenly.

Step 3. Add salt, soy sauce and dried chili peppers and stir-fry again.

Step 4. Sprinkle chopped green onions on a plate before cooking.

Zhengrong Street over there for the 10th National Games. Xiaoping Duck Restaurant, Linlin Restaurant are all delicious, fried mixed noodles. Sweet and spicy screws. Three pieces of duck, with special characteristics.

Ingredients: rice noodles, shredded meat, eggs, vegetables, soy sauce, cooking wine, salt, chili pepper (subject to personal taste) Method: 1. Before frying the powder, soak the dry powder in warm water until it is not easy to break when pinched by hand, and it is not easy to fall soft until it is erected up.

2. Wash and drain and set aside. The auxiliary ingredients include shredded lean pork, fried eggs, baby cabbage, and tender garlic sprouts, all of which are cut into inch long sections.

3. The heat should be moderate, when the oil is burned to sixty percent hot, pour in the shredded meat and stir-fry, add the shredded meat, garlic sprouts, cabbage, etc. in turn (subject to personal taste), and then add a little soup, soy sauce, red pepper powder, cooking wine, put in the powder and stir-fry.

4. Finally, add shredded ginger, pepper and monosodium glutamate, pour a little sesame oil and stir well.

Speaking of noodles, many people who have been to Yichun have eaten it, and the rich land of fish and rice in the south has a tradition of making surplus rice into rice noodles since ancient times. My hometown is no exception, compared to Yunnan's cross-bridge rice noodles, Guangxi's Guilin rice noodles, Lianghu and Guangdong's wide noodles, and Fujian's fine noodles, Jiangxi's rice noodles have their own world. After the late rice is harvested, after the process of soaking rice, grinding, draining, and pulping, it is made into a stack of dried rice flour, and the dried rice flour is bundled into a bundle, so it is called tie powder, which is also convenient to carry.

After boiling the dried rice noodles, they are drained to become wet rice noodles, and the second round of processing can begin, and the fried rice noodles are the most popular. Before frying the powder, soak the dry powder in warm water until it is not easy to break when you pinch it by hand, and it is not easy to fall soft when you grab a handful of it. Then, rinse and drain and set aside.

The ingredients include shredded lean pork, baby cabbage, and tender garlic sprouts, all of which are cut into inch long sections. The heat should be moderate, when the lard is burned to 60% hot, pour in the shredded meat and stir-fry, add the shredded meat, garlic sprouts, and cabbage in turn, and then add a little soup, soy sauce, and red pepper, after it becomes golden brown, then put in the powder and stir-fry. Finally, add shredded ginger, pepper and monosodium glutamate, pour a little sesame oil and mix well.

The stir-fry method of the hometown noodles seems simple, but the unique toughness and aroma bred by its water and soil are impossible to have in other rice noodles. Fen has become a part of Yichun snacks, hometown people eat, good, habitual, the aroma that emerges from the pot of Zizi, I don't know how many wanderers in a foreign land dream back to their hometowns thousands of times, thinking, thinking, yearning. Yichun has a variety of flavor snacks, such as noodles, mochi, sugar cakes, tofu corners, etc., but none of them exceed those who stir-fry noodles.

A plate of authentic fried noodles, the taste, flexible, smooth, spicy, oily but not greasy, delicious and delicious, is well-known. The raw materials of fried flour must choose authentic and authentic Yuanzhou traditional hand-tied flour, and the machine-made flour is slightly inferior due to insufficient pre-flexibility. In the past, the fried noodles seasoning used Yuanzhou tempeh, the color is light and the taste is fresh, and now the soy sauce should only be lightly colored, otherwise the fried noodles are black and pasty, and it is difficult to achieve the effect of bright and golden oil.

The key is also to master the degree of powder, too much will be mushy but not tough, and if it is not enough, the vermicelli will have a coarse and astringent starch flavor inside, and the taste is not good.

Ingredients: 500 grams of Yichun flour, 200 grams of beef, 25 grams of red pepper, 100 grams of ginger, 50 grams of lard (preferred), 20 grams of soy sauce, 5 grams of water chestnut powder, 5 grams of salt, 20 grams of garlic, 3 grams of monosodium glutamate.

Method:1Boil the flour until it is eight mature, float and drain it with water for later use;

2.Wash the beef, cut it into thin strips, mix well with 10 grams of water rhombic powder and 5 grams of salt;

3.Remove the stems and seeds of the red pepper, wash and cut into thin strips;

4.Remove the garlic coating, wash and cut into thin strips;

5.Wash the ginger and cut into thin strips;

6.Heat the wok and stir-fry the shredded beef when the lard is 60% hot;

7.After the shredded beef is stir-fried, add red pepper, garlic and ginger to stir-fry until fragrant, add 25 grams of soy sauce, 100 ml of broth, monosodium glutamate, and stir-fry;

8.Then pour the powder into the pot and fry dry.

Tips:1When batting beef, you can add some baking soda, egg white, and tender meat powder;

2.When stir-frying beef, use medium and high heat, otherwise it is easy to depulp.

Ingredients: 500 grams of Yichun flour, 200 grams of beef, 25 grams of red pepper, 100 grams of ginger, 50 grams of lard (preferred), 20 grams of soy sauce, 5 grams of water chestnut powder, 5 grams of salt, 20 grams of garlic, 3 grams of monosodium glutamate.

Method:1Boil the flour until it is eight mature, float and drain it with water for later use;

2.Wash the beef, cut it into thin strips, mix well with 10 grams of water rhombic powder and 5 grams of salt;

3.Remove the stems and seeds of the red pepper, wash and cut into thin strips;

4.Remove the garlic coating, wash and cut into thin strips;

5.Wash the ginger and cut into thin strips;

6.Heat the wok and stir-fry the shredded beef when the lard is 60% hot;

7.After the shredded beef is stir-fried, add red pepper, garlic and ginger to stir-fry until fragrant, add 25 grams of soy sauce, 100 ml of broth, monosodium glutamate, and stir-fry;

8.Then pour the powder into the pot and fry dry.

Tips:1When batting beef, you can add some baking soda, egg white, and tender meat powder;

2.When stir-frying beef, use medium and high heat, otherwise it is easy to depulp It is really amazing.