How do you cook noodles? Where does the soup come from, as the title says, thank you

Hello,, 1: If you want to boil the water noodles drip. Just bring the water to a boil and add the noodles.

Do not put any seasoning. Wait until it is cooked and take it out. Brush the pot clean, add a little cooking oil, eggs + green onion (or chili) + sauce to make egg sauce, and when it is cooked, you can eat it with noodles with egg sauce.

Note that you don't need to put soup, if you want to put soup, don't put too much, a small spoon is fine... 2: If you want to cook instant noodles.

Simpler, after the water boils, add the dough, like a seasoning package at home, and take it out after it is cooked, and you can eat it. 3: I'm looking for drops on the Internet! ：

Mutton noodles ::Ingredients:Lamb Accessories:

Hand-rolled noodles, green onions, ginger, coriander Seasoning: salt, chicken essence, cooking wine, pepper, soy sauce Method: 1. Cut hob green onions, ginger slices, coriander segments; 2. Slice the mutton, add green onions, ginger slices, chicken essence, cooking wine, pepper, soy sauce and salt to taste; 3. Make boiled noodles (water should be appropriate), boil the water below, boil until 9 mature, put the marinated mutton slices into the pot, stir evenly and open the pot to serve, and sprinkle the coriander into the bowl.

1.Put water in the pot and boil until it is about to boil, put the noodles in it, and don't wait for the water to boil when the noodles are easy to stick underneath. 2.

Prepare a large bowl of cold water, boil the noodles and soak them in the cold water. The reason for this step is that one is equivalent to taking a bath for noodles and making them cleaner. On the other hand, more importantly, the noodles cooked in this way are smoother and firmer.

3.Chop some minced garlic and ginger, and if there are garlic sprouts (note that they are not garlic sprouts), cut them into sections, and flatten the white part under the garlic sprouts with a knife, and then cut diagonally. If you like spicy food, you can cut some dried chili shells, and of course, you can also put chili sauce after cooking the noodles.

Then put oil in the pot, when it is hot, the next part of minced garlic and ginger, the white part of the garlic sprouts, and the dried chili shells are fried until the minced garlic or garlic sprouts are slightly yellow, fragrant, and add water. Then close the lid and wait for the water to boil. 4.

Once the water is boiling, put the noodles that had previously been soaked in cold water into the pot. At this time, you can prepare the ingredients, for example, if you want to add some green onions, you can cut the green onions. You can also cut some green peppers, which are very beautiful and fragrant.

When it is almost cooked, put the remaining garlic sprouts, minced garlic and ginger (or shredded green pepper, green onion or something) down, and add salt and chicken essence. If there is lard, add a little lard to it, this will make the noodles dry and soft, and they are delicious 5Wow, the fragrant noodles are ready

1. First of all, add an appropriate amount of water to the cooking pot, you can sprinkle a little salt, and then boil. If you want to add an egg, open the egg while the water is still bubbling at the bottom. For friends who eat noodles and soup together, you can use oil to heat up in the pot first, add green onions, ginger and garlic to the pot, then add some favorite vegetables, fry for a while, and then add water to start cooking.

2. When the water is boiling, put the appropriate amount of fine noodles bought in advance into the boiling water and boil without covering the lid.

3. When the water boils for the first time (that is, it is often said to be boiling), add a little cold water, and then continue to boil until it boils again, at this time, low heat, observe the color of the noodles, if the noodles are white and the sides are a little semi-translucent, you should turn off the heat immediately. Remove and place in a basin with cold boiled water in advance to cool.

4. In addition to the convenience of cooking, noodles are also convenient because they can be eaten with a variety of dishes, even with just a little salt, oil or soy sauce, mainly according to each person's own taste.

1. Ingredients: appropriate amount of thin noodles, appropriate amount of leeks, 1 egg.

2. Wash the leeks and cut them into small cubes for later use.

3. Boil cold water in the pot, and below, the noodles can be boiled twice to prepare the spine, and the harder ones are more delicious.

4. Scoop the boiled noodles directly into a basin of cold water and set aside.

6. Pour the cooked oil directly on top of the chili noodles.

7. Scrambled eggs with bottom oil, beat the eggs while stir-frying, and stir-fry them until they are ready for later use.

8. Add cold water to the pot, bring to a boil, add salt, thirteen spices, chicken powder, vinegar, chili oil, then add chopped leeks and eggs, bring to a boil, and the soup is completed.

9. Pick out a chopstick head noodle, not too much, and pour hot and sour soup over it.

10. This sour, spicy and refreshing soup noodle is completed.

Cabbage and shrimp noodle soup.

Crafting materials. Ingredients: wheat flour (50 grams), cabbage (50 grams), shrimp (15 grams), coriander (5 grams).

Seasoning: soy sauce (10 grams) salt (1 gram) green onion (1 gram) sesame oil (2 grams) salad oil (100 grams) starch powder (5 grams) ginger ale (3 grams) pepper (2 grams).

Crafting process. 1.35 grams of flour with an appropriate amount of cold water and evenly, rolled into thin slices, cut into thin strips, put a little salt and starch in the shrimp and grasp it well, slide it out with warm oil, and cut the cabbage heart into shreds.

2.Put chopped green onions in the pot first, then add cabbage hearts and stir-fry, let go of the water, shrimp, ginger juice, salt, soy sauce, noodles, and wait for the soup to boil.

Ingredients for cooking pot sweet potato noodle soup:

Ingredients: 150 grams of sweet potato flour.

Excipients: 150 grams of eggs, 100 grams of pork tenderloin, 50 grams of fungus, 100 grams of spinach, 20 grams of coriander.

Seasoning: 150 grams of wheat flour, 3 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 5 grams of soy sauce, 50 grams of green onions, 5 grams of sesame oil, 20 grams of vegetable oil.

Characteristics of cooking pot sweet potato noodle soup:

The soup is fragrant and fresh, the noodles are soft and smooth, the original soup is original, half noodles and half soup.

How to cook pot sweet potato noodle soup:

1.Sweet potato noodles, flour with a little salt, water and even, roll into noodles; chop the green onion; Cut the meat into shreds; The fungus is torn into thin wires; Pick the leaves of spinach and wash them for later use.

2.Add vegetable oil to the pot and heat it, add chopped green onions to cook the pot, add shredded meat and stir-fry, that is, add water to boil, put in the noodles to cook, then add fungus, spinach, frangipani, add salt and monosodium glutamate to taste, and finally sprinkle chopped coriander and pour sesame oil.

The method and production method of Japanese-style udon noodle soup are detailed in detail The production materials of Japanese-style udon noodle soup without pictures: Main ingredient: Oishi Weilin (that is, Japan's chicken essence, which is sold in the super fierce market; If you can't buy it, you can substitute chicken essence) 1 2 teaspoons, 200 grams of udon noodles, 1 2 peeled carrots, 4 sweet onions, 1 pack of striped mushrooms or 6 8 umbrella mushrooms, a few chives.

Preparation of Japanese udon noodle soup:1Cook dashi soup stock and simmer to make it mellow.

2.Cook the udon noodles and serve the noodle soup in a bowl. Cut the carrots into thin strips, the sweet onions into chunks, the mushroom strips into thirds long, the umbrella mushrooms tear into strips, and add the stock to the boil.

3.Put the noodles in the stock and heat them slightly.

4.Once the carrots, onions and mushrooms are cooked, pour in the hot noodle broth and sprinkle with chopped chives.

Tips: Japanese miso and miso soup have a strong flavor and should not be put too much. It tastes even better when served with Japanese side dishes.

Lamb noodle soup.

When the weather is cold, drink a bowl of hot noodle soup, and your whole body will be warm

Ingredients: Lamb slices leftover from the shabu mutton that day, rape, leftover dried shrimp, flat noodles limb residue, eggs.

Steps: 1. Boil a pot of boiling water.

2. Sheep grazing.

3. Put the dried shrimp.

4. Put the noodles.

5. Put rape.

6. Put eggs.

7. Salt and monosodium glutamate to taste are simple and taste very good.

It is called mixed soup, and it is divided into sweet and salty potatoes. First add water to the flour and stir it into a thin paste, after boiling water in the pot, pour in the batter hand calendar and stir well, and then beat the egg flower and then open it.

Ingredients: 500 grams of big stick bones, 10 ml of Shao wine.

Method: 1. Let the seller split the big stick bones in the place where the bones are sold, pot them under cold water, boil the blood foam over low heat, remove them and rinse them with hot water;

2. Make water in the pot again, and after the water is hot, put in the big stick bones that have just washed the blood foam;

3. Add green onion and ginger to bring to a boil, skim off the foam and add Shao wine to low heat and simmer for 60 minutes, and the bone broth will slowly turn milky white;

4. Remove the bones and ingredients from the bone broth and filter them.

If you want to make it simpler, you can go to Carrefour's condiment shelf and buy a soup treasure! There are also several flavor options! I also recommended this thing when cooking on TV!

The following is the recommendation of "Benweifang" for everyone: the noodle restaurants that are now opened in the city include Shaanxi noodle restaurant, Lanzhou ramen, Chongqing small noodles, Xinjiang mixed noodles and so on. Each polygon has a regional character.

I am from Gansu, so I will introduce you to several home-cooked noodle soups in Gansu. Let's talk about the noodles first. Choose a piece of pork first, and cut five old meats into cubes.

Then prepare a number of green onions, ginger and garlic, and a number of dark soy sauce, chicken essence, monosodium glutamate, and vegetable oil for later use. Add vegetable oil to the hot pan and cook until it is 90% hot, stir-fry the diced ginger and garlic meat until the meat changes color, add a little boiling water and simmer slowly over low heat, stew until the meat is rotten, add dark soy sauce to color, add green onions, chicken essence and monosodium glutamate to taste, and add a little sugar to enhance freshness. The cheek is ready.

Make the soup again. Slice the ginger, cut the coriander into small pieces, and cut the green onion into small pieces, (we call it chopped green onion here). Add oil to the hot pan, fry the green onion under the heat of the oil, add vinegar to boil, then add boiling water to turn on low heat.

Add ginger slices, add salt, chicken essence, monosodium glutamate, five-spice powder, light soy sauce and simmer for a while to absorb the flavor, the noodles are cooked, add a little coriander on top of the soup. How much soup to make, how many ingredients to put can be made according to how many bowls of noodles you make, and the taste can be controlled to control the amount of more and less.

Chicken soup stewed noodles, buy the chicken rack first, boil the pot of boiling water, put the chicken rack in it and cook for a while, cook until it changes color, take it out and drain it. Boil another pot of boiling water, put the chicken rack in it, add a few fine celery and a whole green onion, and cook the green onion whiskers together. Cook over low heat until the soup turns white, turn off the heat and set aside.

Remember not to put salt, because the soup with salt is easy to spoil. Try not to shake the soup while it is placed. The soup that can be boiled for two days at a time will not go bad.

When making braised noodles, heat oil in a pot and add ginger and garlic? Stir-fry until fragrant, add the boiled soup to boil, add salt, chicken essence and monosodium glutamate to taste. Chicken racks can go to the cold storage for the whole wholesale, a piece of 22 chicken racks, 24 yuan.

I bought it in Shenzhen, and it may be cheaper elsewhere.

Soup of beef ramen. Buy the bones first and clean them up. Add water to a pot and bring to a boil, then put the bones in and boil.

Sichuan pepper, fennel, cloves, bay leaves, angelica, tangerine peel, cinnamon, ginger slices, a few garlic cloves, a little dried chili pepper, rinse and put the ingredients into the soup to cook together. Simmer until the soup turns white, turn off the heat and let cool for later use.

Noodle soup is more delicious in these ways:The traditional bean sprouts and tofu noodle soup in the north, the clear soup noodles in the south, and the classic pork rib noodle soup.

1. Traditional bean sprouts and tofu noodle soup in the north

The traditional bean sprouts and tofu noodle soup in the north is actually very simple. Wash the bean sprouts first, cut the tofu, then heat the oil in a pan, and when the oil is hot, put the bean sprouts in the pot and fry them over medium heat. Wait until the bean sprouts are ripe, then scoop them out and put them in a bowl.

Then add cold water to the pot, bring it to a boil over high heat, and when the water is boiling, put the prepared noodles into the pot. Cook the noodles for the first time on high heat, wait for the noodles to cook for about 1 2 minutes (you can adjust it according to your taste), then put the fried bean sprouts and the prepared tofu cubes into the pot, and cook for about a minute. The hot northern traditional bean sprouts tofu noodle soup is ready.

2. Clear soup noodles in the south

Next, let's talk about the clear soup noodles in the south, this noodle is relatively refreshing and delicious, suitable for those who are not too hungry and a little thirsty. Without further ado, this one is simple to do. First put water in the pot and bring to a boil over high heat.

Wait for the water to boil and add the noodles. After the noodles have been boiled for 1 to 2 minutes (you can adjust them according to your taste), you can add salt, add a little vegetable oil, and cook for one minute to turn off the heat. Finally, sprinkle with chopped green onions, and a delicious southern consommé noodle dish is ready.

3. Classic pork rib noodle soup

Finally, let's talk about the classic pork rib noodles, which are very popular in both the north and the south. If you want to make pork rib noodle soup, as the name suggests, you must first prepare the pork rib soup. Then put water in a pot and bring to a boil over high heat.

After the water boils, add the noodles and cook for 1 2 minutes (you can adjust it according to your taste), then remove it and put it in a bowl. Finally, add the prepared pork rib soup to the freshly cooked noodles, and a classic pork rib noodle soup is good.

The noodle soup must be delicious, you can use tomatoes to make soup, add soup noodle seasoning, the noodles should be rolled out a little thinner, smooth and chewy, and it will add more flavor, so that it is delicious.

I think adding some vegetables such as bok choy and carrots to the noodle soup not only adds freshness to the soup, but also brings layers of flavor to the soup, so that the soup as a whole triggers different taste buds in the mouths of diners.

If you want to make a bowl of noodle soup, the soup must be the soul, first put a little lard in the pot and bring the water to a boil. Add light soy sauce, pepper, salt, vinegar and chopped green onion to the bottom of the bowl.

1. Cut the green onions, ginger and garlic for later use, marinate the meat, cut the cabbage at the same time, and prepare the noodles and other ingredients to avoid being in a hurry when getting out of the pot.

2. After the green onion, ginger and garlic are stir-fried, add the marinated pork, stir-fry it slightly, then add the cabbage, and stir-fry.

3. Put in water, preferably in another pot, pour in boiled water, and put in noodles after cooking.

4. Stir the noodles and put them in the pot lid, and simmer for about two parts.

5. In the process of simmering noodles, prepare garlic sprouts, soy sauce, sesame oil, and monosodium glutamate in addition, put them in a bowl and make them into condiments.

6. After two minutes, open the lid of the pot, put in the previously conditioned condiments, turn off the heat, mix evenly, and then put it in a bowl to eat.