That friend helped me introduce a few kinds of noodle recipes! Scold! Thanks!

Fried noodles Boil the noodles half-cooked, stir-fry them with vegetables and green onions, fry an egg after frying, put them on Fried noodles, cook the noodles into any shape, put them in the oil pan and fry them until golden brown, then remove the oil, put the sauce in the pot and heat it.

Tomato egg noodles Ingredients.

Noodles, tomatoes, eggs, salt, monosodium glutamate, sesame oil, ginger slices.

Method 1: Wash and slice two tomatoes, mash two eggs, add salt to the egg mixture, and chop a piece of old ginger

2. Put oil in the pan and pour the egg mixture into the fried egg droppers when the oil is hot

3. Add another oil and stir-fry the ginger in hot oil, pour the tomatoes into the stir-fry, and when the tomatoes are out of the water, pour the egg flowers into the same fry for a while, you can add a little white sugar, if you think the tomatoes are too sour, but only add a little bit

4. Then add water and boil to taste the water can be slightly more than when making soup. You can cook it for about five minutes, then pour it out and pour it into a noodle bowl, add salt, salt more monosodium glutamate, sesame oil.

5. Put water in another pot to cook the noodles, and put the noodles into a noodle bowl with tomato soup, sprinkle with coriander, and fragrant

500 grams of semi-fat and lean minced pork in fried sauce, sweet noodle sauce of Hongfangyuan, 150 ml of water, 1 shallot, 1 spoon of dark soy sauce, 200 grams of mung bean sprouts, 1 cucumber, appropriate amount of noodles, appropriate amount of garlic, appropriate amount of vinegar.

Method 1: Pour the dark soy sauce and yellow sauce into a large bowl, then add 150ml of water and mix slowly with chopsticks, chop the green onion into minced pieces for later use, 2. Pour more oil than the stir-fry into the wok and heat it, after the oil is hot, add the minced Beijing green onion and stir-fry for half a minute, then pour in the minced meat and stir-fry together until it changes color and departs, then pour in the evenly mixed yellow sauce and slowly stir-fry for 78 minutes over the lowest heat.

3. Blanch the washed mung bean sprouts in boiling water, remove them immediately, wash the cucumbers and cut them into shreds, chop the garlic into minced garlic for later use.

4. Boil the water that has blanched the mung bean sprouts, put in the noodles and cook, then take out the noodles and dip them in cold boiled water, then pick them up and put them in a bowl.

5. Finally, sandwich the mung bean sprouts and cucumber shreds on the noodles, then put 1 spoonful of fried fried sauce and minced garlic, then pour a little vinegar and mix well, then stir-fry for 78 minutes. 3. Put the washed mung bean sprouts into boiling water, blanch them, and immediately remove them; Wash the cucumbers and cut them into shreds; Chop the garlic into minced garlic for later use; 4. Boil the water from the blanched mung bean sprouts, put in the noodles and cook them; Then take out the noodles, soak them in cold boiled water, and then scoop them up and put them in a bowl.

5. Finally, put the mung bean sprouts and cucumber shreds on the noodles, then put 1 tablespoon of fried fried sauce and minced garlic, then pour a little vinegar and mix well.

Clear water noodles are the easiest, and you can put noodles when the water is boiled

Pulling noodles, as the name suggests, Hu Siyi is to tear the noodles apart, and the noodles are thin, long and strong. The method is a bit similar to ramen, but the difference is that the noodles do not need to be twisted like ramen, and the noodles can be torn apart directly, which sounds more rough than pulling, which is very in line with the customs of the Guanzhong region.

The beauty of the dough is that the dough is extremely flexible, and it is even stronger when pulled by hand, and it is perfect with delicious soups and sauces! I always feel that pulling noodles is the specialty of pastry masters, so today I will explain the noodles and noodles at one time, so as to ensure that you can do it after you see it.

Tonghui Kitchen - Pulling noodles and respecting the dry class is brilliantly presented.

Ingredients: 500g gluten, 5g salt, 220g water.

Break down the steps. Step 1: Knead the dough.

1. Pour the flour into a basin and add salt and water (add water 2 3 times).

2.Beat the dough into a dough.

3.Then knead into a dough, knead the dough for 5 minutes, and then knead again. (When kneading, pay attention to knead the dough long first, and then fold the dough in half, or fold both sides to the middle).

Step 2: Dose down.

After a few minutes, roll the dough into long strips.

2.Divide into 10 smaller doses.

3.Then roll it into long strips.

4.Make other small doses in turn.

5.Then brush with a layer of oil and let it sit for 1 hour.

Step 3: Pull the dough.

1.Take a small dough and flatten it.

2.Press it down in the middle with a rolling pin.

3.Then pinch the two ends and slowly grow it, and gently hit it a few times while Kun.

4.Tear in the thinnest part of the middle.

5.Then pull it apart.

6.Make all the noodles in turn.

Step 4: Cook the noodles.

1.Put water in a pot and bring to a boil, add the noodles and cook until cooked.

2.Finally, take it out with cold water and pour the fried sauce on it when eating.

Have you learned?

<> "The Immortal Eating of Four Kinds of Noodles!" It's so delicious to lick the plate!

1. Sesame sauce sour noodle soup:

1. Pour in hot oil with minced garlic, chili powder and sesame seeds, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of vinegar and 1 tablespoon of sesame paste and stir well.

2. Leave half a bowl of soup for cooking noodles and adjust it into a soup base.

2. Korean noodles:

1. 1 spoonful of cooking oil and 2 spoons of Korean hot sauce.

2. Suspicion of travel base - spoon oyster sauce, a little sugar.

3. Stir a spoonful of sesame seeds and celery to make a landscape Sprite.

4. Cook the noodles in cold water, pour in the sauce and cook until the noodles are bubbling.

5. Add the noodles and stir-fry evenly, and sprinkle a little seaweed with crushed seaweed.

3. Omelette stewed noodles:

1. Sauce: two spoons of light soy sauce, -spoon of vinegar, -spoon of oyster sauce, half a spoon of dark soy sauce, half a spoon of essence, and half a bowl of clean water.

2. Fried eggs.

3. Stir-fry the garlic bunch in oil.

4. Pour in the juice.

5. Put in the egg dough cake and simmer for 5-7 minutes (turn it over halfway) to reduce the juice.

Fourth, roadside stall fried noodles:

1. Garlic slices, millet spicy, green peppers, onions.

2. Cook the noodles and set aside in cold water.

3. Stir-fry the garlic slices in hot oil, then pour in the green peppers, onions, and millet spicy and stir-fry until they are broken.

4. Put two spoons of light soy sauce, a spoonful of fly oil, a spoonful of dark soy sauce, a spoonful of tomato paste, and a little thirteen spices and stir-fry well.

<> "Gourmet Group 975

Sour noodle soup. Garlic, chili powder, sesame seeds, millet, spicy chili noodles, drizzle with hot oil, a pinch of salt, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, half a tablespoon of sugar, and 2 tablespoons of vinegar, mix well.

Fried poached egg ham, the noodles are cooked, the liquid base is boiled on the green vegetables, scooped up, poured with sauce and put into the egg ham.

Fried noodles. Boil, boil the noodles in a pot and remove the cold water.

Eggs are fried, ham is fragrant, eggs are poured, noodles are stir-fried, two spoons of light soy sauce are added, half a spoon of dark soy sauce, a spoonful of oyster sauce and a spoonful of Lao Gan Ma, and the vegetables are fried soft and evenly stir-fried.

Cold noodles. Add minced garlic and chopped green onions, drizzle hot oil over sesame chili noodles, add 1 tablespoon of rice vinegar, 2 tablespoons of light soy sauce, and a spoonful of oyster sauce with a pinch of salt and sugar.

Boiled noodles in water, put coriander, cucumber shredded peanuts in a bowl, pour in the sauce and mix well.

Oily noodles. Boiled water, boil the noodles, and blanch the baby greens.

Remove the noodles and bury them in a bowl, add chopped green onion and minced garlic, and add chili powder according to taste.

Drizzle with hot oil, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce and 2 tablespoons of vinegar, add a pinch of salt and sugar, stir well and start moving.