It is recommended to make lo mein, and the practice of lo mein is the most authentic way

The main hat meat is sure to be delicious when it is fried.

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.

What is the home-cooked way of making lo mein?

Ingredients: 300 grams of flour, 250 grams of pork.

Excipients: 30 grams of dried shiitake mushrooms, 10 grams of dried fungus, 10 grams of dried daylily, dark soy sauce, 1 tomato, cooking wine, 20 grams of green onion and ginger, 2 large ingredients, 3 eggs, 60 grams of water starch, 5 grams of salt, 20 grams of pine mushroom (dry), 130 grams of water.

Steps: 1. Soak the mushrooms, pine mushrooms, yellow flowers, and fungus before going to bed the night before, remove the yellow flowers and cut off the top the next morning, cut off the roots of the fungus and cut them into strips, remove the mushroom stalk and slice the mushrooms, and cut the pine mushrooms into strips;

2. Cook pork with skin with green onion and ginger, spices and cooking wine;

3. Adjust the water starch and make the eggs for later use;

4. After the pork with skin is cooked, take it out and let it cool and cut into large slices, slice the green onion and ginger, pick out the ginger slices when it is easy to eat, and take a tomato and cut it into pieces;

5. Stir-fry in a wok and add corn oil, add green onion and ginger to stir-fry, stir-fry the fragrant and then add the cut materials, stir-fry and add the meat slices, add the dark soy sauce, stir-fry for a while, add the soup of the boiled meat, pour in the water of the pine mushrooms (this water is very fresh, don't pour it out), then add tomatoes, add an appropriate amount of salt (more salt than stir-frying), open the lid and cook over low heat for 20 minutes;

6. Boil for 20 minutes, add water starch, add the beaten egg wash when you see the soup is viscous, cook for one minute and turn off the heat (don't stir again after adding the egg liquid, so as not to marinate and diarrhea);

7. Pass the mixed dough several times with a noodle machine until the dough is thin and thick, then install the knife for cutting noodles to make noodles, put it in a pot of boiling water and cook it, take it out and put it in a bowl, and pour the beaten marinade.

Another way to do it, ingredients.

Eggplant 1 pc.

Pork 100 grams.

2 shallots.

200 grams of noodles.

Light soy sauce to taste.

Method steps.

Prepare the ingredients: Wash the pork, eggplant and shallots and set aside.

Please click Enter a description.

Finely chop the pork, peel and dice the eggplant, and chop the green onion.

Please click Enter a description.

Heat an appropriate amount of oil in a pan, then pour in the minced meat and stir-fry until it changes color.

Please click Enter a description.

Sprinkle in an appropriate amount of chopped green onions, adjust an appropriate amount of light soy sauce and cooking wine and stir-fry evenly.

Please click Enter a description.

Pour the diced eggplant into the pan and sauté until soft.

Please click Enter a description.

Add water and ingredients, bring to a boil over medium and low heat, and simmer for 10-15 minutes.

Please click Enter a description.

Use the time to stew the eggplant to cook the noodles: boil water in a pot and add the noodles and use chopsticks to break them up and cook.

Please click Enter a description.

Drain the cooked noodles in cool water and set aside.

Please click Enter a description.

Mix an appropriate amount of water and starch into the eggplant, and continue to simmer over medium-low heat for 5 minutes until the soup is thick.

Please click Enter a description.

Adjust the appropriate amount of salt and chicken essence, sprinkle the remaining chopped green onions, stir-fry evenly, turn off the heat, and mix the eggplant marinade into the boiled noodles to eat.

Please click Enter a description.

Ingredients: 1 shiitake mushroom.

Sausage A small cut.

Eggplant halves.

Carrot 1/2 root.

Small potatoes a.

Black fungus 3 flowers.

Knife shaved noodles 200 grams.

Shredded green onion a little.

Ginger with a little garlic and three cloves.

1 tablespoon of bean paste.

Light soy sauce 1 scoop.

Oyster sauce 1/2 tablespoon.

1/2 teaspoon sugar.

MSG 1/2 tablespoon.

Oil: Appropriate amount of tapioca flour for one spoonful.

The practice of beating lo mein.

Diced shiitake mushrooms, sausages, eggplant, potatoes, carrots, fungus. Green onions, ginger and garlic finely chopped.

After boiling hot water, add the knife-cut noodles and cook for 6 minutes, then remove and soak in cold water. After heating the oil in another pot, add green onions, ginger and garlic and stir-fry until fragrant, then add mushrooms and sausages and stir-fry until fragrant, and finally add eggplant, potatoes, carrots, and fungus and stir-fry. Process: Add water to boil and turn to low heat.

Add the bean paste, light soy sauce, oyster sauce, sugar and monosodium glutamate, turn to high heat and stir-fry before thickening.

Remove the water from the knife-cut surface and put it into the plate. Drizzle with the marinade. Finish!

Materials:

100 grams of cut noodles (about 150 grams of noodles equivalent to 100 grams of flour), 50 grams of pork, about 40 grams of eggs, 5 grams of yellow flowers, fungus, mushrooms, 50 grams of cucumbers, 5 grams of dough flour, 5 grams of peanut oil, 5 grams of soy sauce, 5 grams of salt, 2 grams of green onions, 2 grams of ginger, 50 grams of tomatoes, 200 grams of water or broth.

Method

1) Wash and slice the pork. Beat the eggs in a bowl and mix thoroughly.

2) Wash, soak, remove the stems of the yellow flowers, fungus and mushrooms, and cut them into small pieces. Finely chop the green onion and finely strip the ginger. Wash the tomatoes and cut them into eight cloves and the cucumbers into thin strips.

3) Put oil in the frying spoon, stir-fry the meat slices after heating, add soy sauce, green onions, ginger, then add the broth, and put the yellow flower, fungus, mushroom and tomatoes in, and pour the mushroom soup to remove the mud bottom. After boiling, add salt and adjust the dough flour to thicken, beat in the eggs, and mix thoroughly.

4) Boil water, cut the dough, cook, put it into a bowl, sprinkle with cucumber shreds, and pour the marinade on top.

Beat the braised noodles: soak the mushrooms, yellow flowers, fungus, and mushrooms in hot water, do not pour out the water for the mushrooms after washing, and use the brine after filtering.

Then, take the soup pot and add green onions, ginger, and pork belly to cook and cut thinly, and put the mushroom slices into the pot together with the yellow flower, fungus, and mushrooms, add the meat and broth, and simmer with the mushroom water for 20 minutes. Then add salt, chicken essence, dark soy sauce, seasoning and thickening, add beaten eggs, take out and pour into the soup pot, and pour on the boiled noodles.

1.Put the pork belly in a pot of cool water, boil the water for 3 minutes and remove it 2.

Cut the daylily into small pieces, chop the fungus, and chop the matsutake mushrooms for later use 3.Pour boiling water into another pot, add the blanched pork belly cubes, green onions, ginger slices, star anise and cinnamon, and cook the meat for six medium boils and remove it

4.After removing the meat, take out the green onion and ginger, etc., and use the boiled meat, and finally start to cook below.

Wash a large piece of pork belly, pot under cold water, add green onion and ginger slices and cooking wine to boil, skim off the foam, cook over medium-low heat until the meat pieces are seven or eight medium-cooked, the chopsticks can be pierced directly from the meat skin, turn off the heat and cool naturally.

Please click Enter a description.

More than a dozen dried shiitake mushrooms are rinsed and soaked in cold water, and a small spoonful of sugar can make the shiitake mushrooms softer.

Please click Enter a description.

Fungus, daylily soaked in cold water.

Please click Enter a description.

Wash the shrimp and control the water, mix evenly with a little salt, cooking wine, and white pepper and set aside.

Please click Enter a description.

Please click Enter a description.

Remove the roots of the soaked fungus daylily and shiitake mushrooms, slice the mushrooms, cut the daylily into sections, tear the fungus into small flowers, rinse the shrimp with water, prepare the green onion and ginger slices, and clarify the water for soaking the shiitake mushrooms and set aside.

Please click Enter a description.

Stir-fry chives and ginger in a frying pan, stir-fry the pork belly slices for a while, and then add the yellow fungus, shiitake mushrooms and shrimp to stir-fry together.

Please click Enter a description.

Pour in cooking wine, light soy sauce and dark soy sauce to adjust the color, add a little sugar to enhance freshness, stir-fry evenly and cook for two minutes to fix the color.

Please click Enter a description.

Pour the broth of the boiled pork belly into the pot, and then pour in a part of the clarified mushroom water, the soup should be 2 or 3 cm below the ingredients, and the marinade will be too thick when the soup is too small.

Please click Enter a description.

Season with salt and kelp powder, simmer for about 15 minutes, put more salt, and mix noodles with salty noodles later.

Step 1

Ingredients: 100 grams of noodles, 50 grams of fungus, 50 grams of pork, 30 grams of onions, 4 shiitake mushrooms, 1 teaspoon of salt, 3 cloves of garlic, 2 tablespoons of starch, 1 teaspoon of dark soy sauce, 10 grams of green onions, appropriate amount of oil.

Step 2

Finely chop the onion and set aside.

Step 3

Finely chop the green onion and set aside.

Step 4

Finely chop the garlic and set aside.

Step 5

Finely chop the meat and set aside.

Step 6

Chop the shiitake mushrooms and set aside.

Step 7

Chop the fungus and set aside.

Step 8

Heat the oil and stir the minced garlic and onion until fragrant.

Step 9

Then add minced meat, fungus, and shiitake mushrooms and stir-fry, add an appropriate amount of water, and cook over medium heat for 10 minutes.

Step 10Then add dark soy sauce and salt to taste.

Step 11Change the heat, then pour in the water starch to thicken, and the marinade is ready.

Step 12Put cold water in the pot, boil the noodles with boiling water, and every time you boil the pot, you can add cold water appropriately, and the noodles taste better by alternating between hot and cold water.

Step 13Take out the noodles and rinse them to control the water, put them in a bowl, and pour the marinade and chopped green onions.