Who knows what kind of noodles the southerners use to make chow mein? Like ramen, isn t it?

Many people in the south eat fried noodles, which are made of rice noodles.

Fried rice noodles, right? I've eaten it before, it's delicious...

The special noodles for fried noodles are called lye water noodles. This kind of noodle section is round, a bit like pasta, it will not become a paste after a long time of cooking, because the alkali content is relatively large, so it is called alkaline water surface, and it is sold in many places that sell dumpling skin and chaos skin. Fried noodles are popular in the north and south of the Chinese traditional snacks, the main raw materials are noodles, eggs, shredded meat, small rape, green onions, etc., the taste is delicious, rich in nutrition.

The alkaline water surface of fried noodles contains limited nutrients, and if you eat alkaline water in moderation every day, it will have certain benefits to the human body. The alkaline water surface contains a certain amount of protein, carbohydrates, dietary fiber, etc., but it contains less vitamins, amino acids and various minerals, so the nutritional value of the alkaline water surface is limited. However, due to the improvement of the alkaline water surface to remove the sour taste of the noodles, the taste is better, and eating it with various vegetables in moderation can increase appetite and help to supplement various nutrients.

Buy half a pound of handmade thin noodles, plate them with lard, steam them in a pot for 20 minutes, and take them out to dry. Finely shredded tenderloin, shredded green pepper, shredded ginger, finely chopped red pepper, chives cut into sections. Heat the pot, put two taels of peanut oil, burn seven into the heat, if you fry the northwest flavor of fried noodles such as cunjiezi, fried noodles or Ding Ding fried noodles, use salted water, because these kinds of fried noodles are relatively coarse, and the salted water surface has a chewy texture without losing flexibility, which is most suitable for this half-fried and half-stewed method.

Put oil in the pan, pull the noodles into the pan and fry them until golden brown, then turn over and fry the other side, fry carefully out of the pan, drain the oil and set aside; Pour a small amount of oil into the pot, stir-fry the minced ginger, sliced meat, and cooking wine until fragrant, pour in the beans and stir-fry well, add soy sauce and broth (which can drown half the amount of noodles) to adjust the taste, simmer for about 5 minutes, remove the lid of the pot, and scatter the noodles with chopsticks to make the noodles and side dishes fuse. With slightly thin noodles, put in a pot and cook 5 ripe, remove them. Mix the noodles with cooked oil, boil the water and steam on the grate for 5 minutes, then take out and let cool for later use.

Put the green onions, ginger and garlic in the pot and stir-fry, and add the mung bean sprouts and green vegetables to stir-fry.

The most homely method of chow mein. The noodles here refer to somen noodles. Handmade noodles, wet noodles.

Instant noodles can also be stir-fried in this way. But it's a lot easier and less troublesome. The most homely method of chow mein.

The noodles here refer to somen noodles. Handmade noodles, wet noodles. Instant noodles can also be stir-fried in this way.

Start frying the noodles, ** sit in the pan, heat the pan and cool the oil, pay attention, the oil should be a little more, pour in the raw noodles evenly after the oil pan is hot, hold the pot handle and keep turning, turning, medium heat for about four minutes until the noodles below are slightly browned and turned over.

After disassembling the instant noodles packaged in bags, soak them in boiling water, remove them to control the moisture, heat the oil, then put the noodles into the pot, stir-fry, and then open the ingredients in the instant noodles, sprinkle them, stir-fry and mix evenly, and you can get out of the pot. Most of the noodles used for fried noodles are wet noodles, that is, fresh noodles, the width can be set according to your preference, try not to choose too wide noodles, the slightly wider noodles taste chewy, and the thinner noodles taste soft.

Hand-rolled dough is fine. This noodle should preferably have a slightly smaller water content and a slightly harder noodle with a little more chewiness.

Somen noodles, ramen noodles, udon noodles, wide noodles, thin noodles, spinach noodles, knife noodles, alkaline noodles, noodles, round noodles, hemp noodles, fresh noodles, egg noodles.

It is better to use handmade noodles, and the noodles fried by handmade noodles are also very firm and chewy, and it is very easy to eat.

In contrast, ramen noodles are definitely the best, and the yakisoba made with ramen noodles will definitely have a special chewiness, taste better, and look particularly appetizing.

The preparation of chow mein is as follows:

1. Wash the mung bean sprouts and small rape for later use.

2. Put the noodles in a pot of boiling water and cook until they are slightly soft, then remove them.

3 handfuls of boiled noodles over cold water.

4After the noodles have been dried in cold water, pour in a tablespoon of cooked oil and mix carefully.

5Put the noodles mixed with oil and steam them in the pot.

6 handfuls of steamed oil noodles, pick apart and let cool.

7. Stir up the oil in a pan, after the oil is hot, knock in the eggs and fry over low heat until golden brown.

8Add the washed rape and stir-fry.

9. Pour in the mung bean sprouts and stir-fry.

10Pour in a tablespoon of the soy sauce and stir well.

11Pour in a tablespoon of oil and pepper according to personal preference and taste, stir-fry evenly.

12Pour in the appropriate amount of oil noodles as needed and stir-fry.

13Pour in a little water and stir-fry to prevent the pan from sticking.

14Add an appropriate amount of refined salt, a little cumin powder, stir-fry evenly and then get out of the pot.

Chow mein is a home-cooked dish and one of the favorite delicacies of people in the north and south of China. What kind of noodles are delicious?

First of all, the noodles of chow mein should be wide noodles or thick noodles, such as cut noodles, noodles, udon noodles, pho, etc., these noodles are relatively wide, full of toughness, resistant to cooking, not easy to stick, and easy to cook.

Secondly, when buying noodles, you should choose good quality raw materials, such as high content of wheat flour, high processing technology, etc. The result is a solid noodle texture that is less prone to mushiness, and has a better texture.

Again, when the noodles are cooked, they should be scooped up and put into cold water immediately after cooking, and drain the water. This removes grease and stains from the surface and preserves the elasticity of the noodles themselves, making the chow mein easier to absorb the flavor.

Finally, there are some tips when it comes to chow mein. If you can stir-fry the side dishes first, such as shredded carrots, peas, etc., and then add the noodles to stir-fry, the noodles can better absorb the aroma and flavor of the ingredients. At the same time, when adding seasonings, you should adjust them according to your own taste, such as soy sauce, salt, pepper, monosodium glutamate, etc.

Chow mein is a delicious dish with good color and flavor, in addition to choosing the noodles that accompany the lead acacia well, you also need to master the skills and seasoning methods of fried noodles to make a very delicious fried noodles.

Chow mein is made with alkaline water, which has good viscoelasticity and is also the ingredient for hot dry noodles. To make fried noodles, first put the alkaline water surface into the water with salt and boil it until it is seven or eight mature, and then take it out to cool and break it up for later use. Then pour the egg mixture, slow limb sausage, and green vegetables into the pot and stir-fry in turn, and then add the boiled noodles, salt, and soy sauce and stir-fry evenly.

What noodles are used to make fried noodles Fried noodles are made with alkaline water.

Chow mein is a delicacy that many snack bars sell, and it is easy to make and we can make it at home. The noodles used to make yakisoba are usually made from alkaline water, which has very good viscoelasticity, and hot dry noodles are also made from it.

How to make fried noodles.

Ingredients: alkaline water, fragrant sausage, green vegetables, soy sauce, salt.

Step 1: First of all, we need to boil a pot of water with salt, wait for the water to boil, put the alkaline noodles in it and cook until it is seven or eight mature, then take it out and use chopsticks to disperse it with cold water several times, then drain the water in the noodles and put it aside for later use.

Step 2: Stir-fry the loose eggs, then add sausages and vegetables to the pot and stir-fry evenly, then pour the noodles into the pot and stir-fry together before the vegetables are fried out of the water, and at the same time season with soy sauce and salt, and wait for the noodles in the pot to be evenly colored by the soy sauce, and then you can serve it out.