The practice of playing lo mein in five colors, how to make lo mein in five colors, colorful

Ingredients: 500 grams of hand-rolled dough, two tomatoes, two eggs, one cucumber, 20 grams of fungus, 20 grams of peas.

Excipients: a little vegetable oil, an appropriate amount of soy sauce, a little salt, a small amount of sesame oil, a little chicken essence, a little water starch.

Appropriate amount of coriander and appropriate amount of chopped green onion.

1.Peel the tomatoes and cut them into small pieces, soak the fungus in cold water in advance, beat the eggs into a bowl and beat them, cut the cucumbers into cubes or shreds according to personal preference, and cut the coriander into sections;

2.Put vegetable oil in the wok, add chopped green onions, fungus and peas to stir-fry when the oil is hot, add tomatoes, soy sauce and salt, add water when the tomatoes come out of the red oil, thicken the soup with water starch, pour the egg liquid into the egg drop, put in the chicken essence and sesame oil and sprinkle the coriander, and the marinade is ready;

3.Cook the noodles and pour them over the colorful tomato marinade. Eating the refreshing cucumber again, it is beautiful.

1.Slice the meat, pour in cooking wine, dark soy sauce and starch and soak for 5 minutes, soak the mushrooms in warm water, and cut them into shreds. Save the water and pour it into the soup at the end.

2.Wash the fungus, pick the yellow flowers and wash them.

3.Finish the two eggs in the pan last.

4.Put oil in the pan, add shredded green onion and ginger (more oil) and stir-fry the meat slices first.

5.Then put in the fungus, stir-fry the mushrooms, put in the mushroom soup and put in some boiling water, put in the yellow flowers after the water boils in the pot, beat in the frangipani, and put in 5 grams of salt in the stew for 10 minutes.

An authentic way to make lo mein.

There are two types of noodles: "clear marinade" and "mixed marinade". Clear brine is also called "water brine", and mixed brine is also called "thickened brine". Although the method is different, the taste is different when you eat it. Let me introduce you to the authentic method of making lo mein. Welcome to the reading!

An authentic way to make lo mein.

Ingredients: 10g yellow flower, 10g fungus, 10g hazel mushroom, 10g pork belly, 100g fried tofu.

Seasoning: 15g soy sauce, 5g salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of ingredients, two cinnamon, one egg.

Exercise: 1Soak the yellow flowers, fungus, and shiitake mushrooms in warm water in advance. After soaking, remove and wash for later use. Do not pour out the water.

2.Cut the pork belly into larger pieces, the fried tofu into thin strips, the green onion into segments, the ginger into thick slices, and beat the eggs well for later use.

3.Put a little oil in a wok and heat it. Sauté the meat slices over high heat until white. Pour in the soy sauce and stir-fry for about 15 seconds.

4.First pour in the mushroom water, then put some boiling water and bring to a boil, add star anise, cinnamon, ginger slices and onions, cover the pot and simmer over low heat for about 20 minutes to half an hour.

5.When the time is up, put the fried dried yellow ear tofu together, add salt, bring to a boil, cover the pot, and cook over medium heat for about five minutes.

6.Remove the green onion, ginger, cinnamon and ingredients as much as possible, and thicken until the soup is thick.

7.Turn off the heat, pour the egg mixture into a thin line in the salted water, wait for a while, transfer it in one direction with a spoon, stir gently, and it will bloom.

8.Cook the noodles and place them in a bowl. Poured salt water and ate them.

The most authentic way to make lo mein:

Ingredients: 400 grams of flour, 130 grams of water, 10 grams of fungus, 10 grams of daylily, 30 grams of minced pork, 10 grams of onion.

Excipients: 1 tablespoon of salt, 1 teaspoon of chicken essence, 5 grams of garlic, 40 grams of water starch, 3 grams of Sichuan pepper, 5 grams of dark soy sauce, 8 grams of light soy sauce.

Steps: 1. Soak the daylily and fungus in advance.

2. Cut the onion, garlic, meat, daylily and fungus for later use.

3. Prepare an appropriate amount of water starch.

4. Add corn oil to the pot, add peppercorns in cold oil, stir fragrant a little, and finally remove the peppercorns.

5. Stir-fry minced garlic and onion until fragrant.

6. Stir the minced meat until fragrant.

7. Add fungus and daylily and stir-fry.

8. Add an appropriate amount of water and cook over medium heat for 10 minutes.

9. Add light soy sauce, dark soy sauce, salt to taste, high heat, pour water starch to thicken, turn off the heat and add chicken essence. The marinade is ready for use.

10. Prepare flour and water.

11. Pour the flour into the noodle machine, slowly add water, and the automatic button will do.

12. Automatic noodles (you can roll noodles by hand and hang noodles).

13. Make cold water in the pot, boil the noodles in boiling water, every time you boil the pot, you can add cold water appropriately, and the noodles taste better by alternating between cold and hot water.

14. Boiled noodles can be fished out of cold water in summer, and can be directly added with marinade in winter and mixed well.

15. Take out the shower and control the water, put it in a bowl, pour the marinade, and mix well.

The most authentic way to make lo mein is as follows:

Ingredients: cut noodles, pork belly, eggs, dried daylily, dried fungus.

Excipients: oil, salt, 1 green onion, 2 slices of ginger, half a tablespoon of braised soy sauce, 2 tablespoons of light soy sauce, 1 teaspoon of chicken essence, appropriate amount of water starch.

1.Soak the dried daylily and dried black fungus in advance and wash them well.

2.Cut the fungus into shreds, cut the daylily into small pieces, peel the pork belly, cut it into minced meat, knock the eggs into a bowl and beat evenly.

3.Heat oil in a pot, pour in the egg mixture, spread it out, heat until the egg liquid is slightly solidified, stir-fry the eggs into small pieces, and set aside.

4.Add a little oil to the pot, add the minced meat and stir-fry, stir-fry the pork belly to get the oil, and add the chopped green onion and ginger to stir-fry until fragrant.

5.Add the fungus and daylily and stir-fry for about 1 minute. Add water, the amount of water should not exceed the ingredients, then add light soy sauce and braised soy sauce, chicken essence, salt, the amount of salt should be more than the usual amount of salt for cooking, bring to a boil, and cook for a few minutes.

6.When the time is up, add the scrambled egg pieces, mix well, pour in an appropriate amount of water lake chai Sui Nian powder to thicken, heat until the soup becomes viscous, turn off the heat, the noodles are ready, and put the marinade out for later use.

7.Add water to the pot and bring to a boil, add the noodles to boil, cook the noodles, and remove the noodles. After removing the noodles, put them in cold water to cool and drain the water.

8.Put the noodles on the plate, add the prepared marinade, mix it when eating, a plate of cool and appetizing, nutritious fungus daylily is ready to beat the marinade.