How to make noodles and seasonings How to match noodles and seasonings

It depends on what noodles you eat. If you are eating fried noodles, make a good marinade (500 grams of meat, 1 bag of noodles sauce, a little starch, minced ginger, minced garlic, and green onions). Put a little oil in the pot and heat it, add the green onions, ginger and garlic to stir-fry, put in the noodle sauce and fry for a while, then put the meat into the stir-fry, then pour in boiling water, wait for the water to boil, adjust the starch and pour it into the pot (thin and thick according to your habits).

Finally, add salt, monosodium glutamate, and sesame oil. If you eat noodles, scramble eggs with tomatoes and cut some shredded cucumbers.

Half a spoon of monosodium glutamate, half a spoon of Sichuan pepper, soy sauce, chili, sesame paste, garlic, green onions, and a spoonful of lard.

The noodle seasoning is prepared as follows:

Ingredients: ginger, chili, chopped green onion, garlic, cooking oil, light soy sauce, balsamic vinegar, chili oil, chives, green vegetables.

1. First take an empty bowl, and then put minced ginger, minced chili, chopped green onion, minced garlic in the bowl, 4 kinds of ingredients are common, the sauce mixed out by them is fresh and spicy, and the taste is special with it.

2. Then burn the oil until it smokes, then pour the hot oil into the bowl, then add a little salt and chicken essence, then pour in 1 spoon of light soy sauce, 2 spoons of balsamic vinegar, 1 spoon of chili oil, stir well and set aside.

The best noodles

Lanzhou beef noodles, also known as Lanzhou clear soup beef noodles, first originated in the Tang Dynasty. The biggest feature of Lanzhou beef noodles is that the noodles are smooth and smooth, the soup is light, and the soup made by adding bones is fragrant and delicious, the fresh fragrance is rich, and the beef is soft and chewy, so it has won the praise of the majority of friends.

Wuhan hot dry noodles originated in the early thirties and have a history of many years. Hot dry noodles are the first snack of choice in Wuhan, which is very similar to cold noodles in Sichuan, but there is a big difference in taste. In recent years, hot dry noodles can be said to be popular all over the streets and alleys, all over the country has its shadow, the hot dry noodles are simple and fast to make, the noodles are wrapped in a sauce made of a variety of seasonings, and it is really fragrant to eat in one bite.

The main seasonings of noodles are green onions, ginger, garlic, soy sauce, oil, salt, sesame oil, sugar, etc., and the types and tastes of noodles made by people in different regions are different, and the corresponding ingredients are also different, and the specific ingredients are different according to the noodles eaten by individuals.

Seasoning of noodles. Taking braised beef noodles as an example, the seasoning of the noodles includes an appropriate amount of water, coriander, green onions, ginger, garlic, star anise, chili, soy sauce, spicy bean paste, sesame oil, and rice wine.

Noodles can be divided into cut noodles, kneaded noodles, ramen noodles, instant noodles, wide noodles, etc., and most of the noodles sold in the market are mechanical, and some will sell hand-rolled noodles.

The production method and taste of noodles change due to the change of seasons, the weather is cold in winter, people eat more soup noodles, stewed noodles, put some dried vegetables, sauerkraut or fresh green vegetables in them, and in summer, the climate is hot, people eat more cold noodles, dry noodles and so on.

Boil water, a little more water, put Haitian brand light soy sauce, sesame oil, pepper, monosodium glutamate, minced chives in a bowl, then boil the water underneath, a little harder, put it in a bowl and mix. If it is alkaline water, you can add a little good vinegar at this time.

Try to put the hot pot base, which is generally sold in supermarkets, because the base is all prepared, so the taste of the noodles is better!

It's better to do it yourself!

1. Noodle soup: Put the corn noodles into the soup, stop soaking for 5-7 minutes after boiling, and then remove and eat after there is no obvious hard core. Soak the corn noodles in room temperature water for 30-60 minutes in advance to fully rehydrate them, and the corn noodles can be cooked when boiling.

2. Cold noodles: After the corn noodles are cooked, take them out, put them in cold water, add fried sauce, sesame sauce, side dishes and seasonings, etc. to make fried noodles, sesame sauce noodles, spicy noodles, dandan noodles, Korean cold noodles, etc.

3. Fried noodles and stewed noodles: Soak the corn noodles in water for 30-60 minutes, remove and drain for later use. Put the vegetables and ingredients in a frying pan and stir-fry until they are medium-rare, then put the noodles together and stir-fry for 2 minutes before serving.

4. Hot pot noodles: Soak the corn noodles in water for 30-60 minutes, then remove them, put them directly into the hot pot, and eat them after boiling for 3-5 minutes.

5. Deep-fried corn crisp: Corn noodles are fried directly in hot oil until slightly yellow and crispy, remove and put on a plate, sprinkle with seasoning powder and serve.

If you want the condiment of the noodles to be delicious, you must first add spicy ingredients.

It has a spicy taste, and then add some minced meat, and add some mushroom sauce appropriately, so that the condiment of the noodles is better.

In terms of how to make small noodles and condiments, in fact, if you talk about this thing, it is actually the ingredients in it, and some noodles should be particularly soft.

Hello, if you want this small noodle condiment, you can actually open the main dish, these are very delicious, or you can put a little when stir-frying, the taste is very good.

The condiments of the noodles are generally a spoonful of chili oil, half a spoon of minced garlic, a spoonful of sesame paste, a small spoon of chicken essence, and a small spoon of monosodium glutamate.

Small noodle condiments, this is generally an appropriate amount of beating, what is too much?

How to make Chongqing small noodles condiment, look at it, I'll teach you.

It was better for them to break it up and eat it yesterday.

Ingredients: noodles, pork (fat and lean with ha), green onion, ginger, garlic cloves, dried tofu, bean paste, salt, sugar, light soy sauce, dark soy sauce, cooking wine.

1. Peel and chop the garlic cloves, chop the green onion and mince the ginger.

2. Chop the pork into minced meat.

3. Cut the dried tofu into thin strips and then chop the pieces.

Cooking method: 1. Put an appropriate amount of oil in the pot, a little more oil. Stir-fry the meat filling until the meat changes color.

2. Add minced garlic and ginger, and continue to stir-fry over high heat.

3. Turn the heat to low and put an appropriate amount of bean paste.

4. Turn to high heat and stir-fry.

5. Put dried tofu.

6. Stir-fry over high heat.

7. Turn to low heat and put an appropriate amount of light soy sauce.

8. Appropriate amount of dark soy sauce.

9. Appropriate amount of cooking wine.

10. A little sugar.

11. Salt to taste.

12. Simmer over high heat to taste.

13. Boil a pot of boiling water. Put the noodles.

15. Put a little oil in the pot. Stir-fry the chopped green onions until fragrant and simmer for 2-3 minutes.

16. Remove the noodles.

17. Pour the meat sauce over it.

18. Pour onion oil.