How to make lo mein delicious, how to make lo mein delicious

Material. 3 purple eggplants, appropriate amount of pork belly, appropriate amount of green onion, ginger and garlic, 1 green pepper, 1 tablespoon of sweet noodle sauce, 1 tablespoon of soy sauce, 1 teaspoon of sugar, appropriate amount of salt, and a little vinegar.

Method. 1. Wash the eggplant and cut it into hob pieces, add a little salt and mix evenly, and marinate for about 10 minutes;

2. Squeeze out the marinated water and set aside;

3. The older the eggplant, the darker the color of the pickled water, and the eggplant at this time is still very tender;

4. Slice the pork belly, mince the garlic, cut the green pepper into hob pieces, cut the green onion into cubes, slice the ginger and set aside;

5. Stir-fry the pork belly in a hot pan with cold oil over low heat, don't put too much oil, the pork belly will be oily;

6. Fry until the surface of the pork belly is golden brown, spit out the fat, add the green onion and ginger, and stir-fry over medium heat to bring out the fragrance;

7. Put in the eggplant pieces, stir-fry evenly, each eggplant can be stained with a layer of grease, and there will be no eggplant in the pot, and the oil will not be seen;

8. Add 1 tablespoon of sweet noodle sauce and stir-fry evenly;

9. Add soy sauce and stir-fry evenly;

10. Add 1 teaspoon of sugar, stir-fry evenly, add a little hot water, not too much, stir-fry evenly again;

11. Cover the pot and simmer slightly, just a few minutes, depending on how much hot water you add;

12. When the water is almost dry, open the lid of the pot, stir-fry evenly, add minced garlic and sharp pepper, change the heat, and keep stir-frying to collect the juice;

13. When the juice is about to run out, add a little salt and stir-fry evenly, pay attention to the amount of salt, don't forget that we have added sweet noodle sauce and soy sauce;

14. Finally, add a few drops of vinegar, stir-fry evenly, turn off the heat and start the pot.

Shredded pork with chili pepper and lo mein.

Ingredients: 250 grams of noodles, 3 chili peppers, 150 grams of pork, Accessories: 2 tablespoons vegetable oil, 5 grams of salt, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 green onion, 1 piece of ginger, 1 clove of garlic, 1 tablespoon starch.

Method:1When the ingredients are ready, wash the peppers and pork, cut the peppers into shreds, and shred the pork for later use.

2.Add half a bowl of water to the bowl, add light soy sauce, dark soy sauce, salt, starch and stir well to form a seasoning sauce.

3.Add water to the pot and boil, put the noodles to cook, remove them, put the boiled noodles in cold water to cool, remove and drain, add a little oil and mix well to prevent sticking.

5.Add the shredded peppers and stir-fry until the color becomes darker, pour in the seasoning sauce, heat until the soup becomes viscous, and turn off the heat.

6.Pour the shredded pork with the chili pepper on the noodles and mix evenly.

1. Noodles are steamed in a steamer; 2. Shred beans, lean meat and fresh shiitake mushrooms for later use;

3. Put oil in a wok, first fry shredded meat + green onion and ginger, then add beans and fresh mushrooms, add salt, soy sauce and other seasonings, put water over the vegetables, and simmer;

4. The noodles are picked out of the pot and soaked in a wok, also known as marinade;

Method 2 1Prepare the required materials. 2.Finely chop the green onion and ginger, and finely chop the beans. 3.Heat a pan with cold oil.

4.Sauté chives and minced ginger. 5.Add diced beans and stir-fry until green.

6.Add a spoonful of your own soybean sauce and stir-fry until fragrant.

7.Pour in an appropriate amount of water and simmer for a while, and pour in water starch to thicken before leaving the pot.

8.Cook the noodles in another pot, remove them and put them on the beans.

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1. Replacing soybean paste with soy sauce or other sauce is also good.

2. Putting less salt in the water in which the noodles are boiled can prevent the noodles from sticking.

Flour (to taste), beans (to taste), pork belly (to taste).

Seasoning: minced ginger (to taste), minced garlic (to taste), Sichuan pepper (to taste), cooking oil (to taste), salt (to taste), sauce (to taste), chicken essence (to taste), kitchen utensils, wok wok.

How to make it: 1. Mix the dough first, knead it into a smooth dough, cover with plastic wrap and set aside.

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2Wash the beans and cut them into sections.

3. Cut the pork belly into strips, and set aside green onions, minced ginger and peppercorns.

4Knead the proofed dough into a dough and roll it out into a large round cake.

5Fold the dough overbread.

6Cut the noodles into wider noodles with a knife.

7 Cut noodles, because they are relatively long, I broke them in the middle.

8. Put the oil on the heat in the wok, heat the oil, add the peppercorns and stir-fry until fragrant.

9Then add the cut meat and stir-fry, and add the minced green onion and ginger.

10Then pour in the seasoned sauce.

11Add the beans and stir-fry for a while.

12Add hot water, the amount of water should be more than the usual water when stir-frying, enough to steam the noodles.

13Next, pour the beans into the steamer and simmer.

14Put the rolled noodles in the upper drawer of the steamer (this is different from other methods, the noodles are steamed when the beans are stewed).

15After steaming for a while, turn over the noodles, and when there is not much water left in the pot for the beans to stew, the noodles are also cooked (you can look at the beans at any time, don't rely on the lack of water).

16These are stewed beans.

17Finally, mix the steamed noodles into the beans and you're done.

Method: The noodles are put into the boiling pot and cut off, that is, they are scooped up with a bamboo fence, and the excess water is thrown off twice and put into a bowl. Pour in the refined rapeseed oil, pick it up with chopsticks to make it not sticky, and then pour it with local soy sauce, a variety of spices and dense oil chili, cowpea segments, and chopped green onion and mix evenly.

First, shave off the fat near the skin of the pork belly, and the skin should not be used. Then cut the fat meat and the other half of the fat and lean meat into thin slices, boil the oil, heat the pan and cool the oil, the oil is best rapeseed oil, a little, not too much, first put the fat slices in, low heat and third, start to do, first put the vegetables into the braised soup, cook for a few minutes, thicken, and then put in the braised meat and egg skin, garlic and coriander out of the pot, the braised soup is done, and start to eat the braised noodles. Eat, more fun.

I usually choose to fry a minced meat sauce marinade, with tomato egg marinade and bean chicken marinade, then cut a plate of cucumber shreds, prepare minced garlic, leek flowers, fermented bean curd, sesame paste, and finally a bottle of Lao Gan Ma, which can definitely blow the belly of the family. Heat the oil in the pan, pour in the minced meat and fry until it changes color, then add light soy sauce, sprinkle with minced garlic, quickly stir-fry to bring out the fragrance, pour in the sauerkraut and stir-fry well, pour in the appropriate amount of water to heat the oil, heat the oil into the garlic slices, stir-fry the green onions, stir-fry the diced tomatoes after the fragrant and stir-fry evenly, press and fry the tomato juice with a vegetable spatula, and stir-fry the garlic moss until it is broken.

Add eggs and stir-fry evenly, add warm water and simmer for 3 minutes, add salt, season with chicken essence and turn off the heat. Appropriate amount of flour, add an egg, about 2 grams of salt, add water to make a harder dough, let the dough rise for half an hour, use your own spare large rolling pin to make a thin and moderate dough, cut into noodles for later use (the thickness of the noodles is according to personal taste). Wash the large pieces of pork belly.

Put in cold water, put cooking wine, green onions, ginger slices in the water, boil the peppercorns until they can be pierced with chopsticks, take them out and let them cool, cut them into thin slices and put them in the water in which the meat is cooked. The water in which the meat is cooked can be wider, skim off the foam and seasonings and set aside. The five seasonings prepared include sweet noodle sauce, soybean paste, and dry yellow sauce in equal parts, oil consumption, a little dark soy sauce, chicken essence, monosodium glutamate, sugar, green onions, ginger and garlic, 3 star anise, a small piece of cinnamon, 7 bay leaves, and 20 Sichuan peppercorns.

Whether the noodles taste good or not depends on the noodles and the soup stock, the soup stock is good, and the noodles are a bowl of fragrant noodles.

I think the marinade must be delicious, and you can add a little soybean paste to the marinade to enhance the flavor. And the noodles are going to be kneaded hard.

The most important thing to make lo noodles is the marinade, and the marinade should be done well in advance, so that the noodles will be more flavorful.

The first thing is to choose alkaline water, and when making marinade, be sure to add eggs, tomatoes, fungus, shiitake mushrooms, and some coriander.

Ingredients: 1 egg, 5 dried shiitake mushrooms, 5 black fungus, 20g daylily, appropriate amount of cut noodles, 3 tablespoons of soy sauce, half a bowl of water starch, 1 4 teaspoons of salt, chicken essence, appropriate amount of chopped green onion, 1 large ingredient.

1. Daylily, black fungus, and dried shiitake mushrooms are all soaked in water; After soaking, cut the fungus and shiitake mushrooms into thick shreds for later use.

2. While soaking, boil water in a pot to cook the noodles and set aside the water for later use.

3. Heat the oil in the pot, add chopped green onions and ingredients to stir-fry the pot until fragrant, remove the ingredients, and fry the cut fungus, mushrooms and daylily.

4. Put enough water in the pot, then add soy sauce and salt.

5. After simmering for 20 minutes, thicken the water starch, beat the eggs evenly and pour them into the egg flowers, and finally stir the marinade well with a spatula.

Lo Mein: Commonly known as "playing Lo Mein". For red and white ceremonies, if you use "stir-fried noodles" to entertain relatives and friends, you will use lo mein.

The marinade is usually made in a pot of boiled pork soup or mutton, with mushrooms, fungus, and daylily, thickened with starch, beaten with egg flowers, and poured with a layer of pepper oil to increase the flavor. There are also those that are not thickened, and the deer and fish dishes are added to the soup to become the pouring sauce of the clear soup, which is called "er marinade." ”

Jajanjang noodles: The common one is diced pork jajang. It is purely made of semi-fat lean pork with green onions, ginger, garlic, etc. fried in an oil pan, added with yellow sauce, covered with a pot and simmered for 10 minutes.

At this time, the diced meat is grunted through the yellow sauce, the skin of the meat is red and bright, and the fragrance is overflowing. The particular ones are the fried sauce of the tenderloin, the fried sauce of three fresh (shrimp, tenderloin, and magnolia slices), as well as the fried sauce of muxi (egg), the fried tofu sauce, and the roasted eggplant sauce, which are oily but not greasy. Old Beijingers eat fried noodles, pay attention to eating hot noodles in cold weather, called "pot picking" (not watery at all), eat water surface on hot days, but the soup should be decant.

According to the season, it is accompanied by a variety of seasonal side dishes, which is called "comprehensive size". In early spring, use bean sprouts (called pinched vegetables) with pinched heads and tails, and small radish tassels with only two ** leaves. In the late spring, put fresh pepper in the sauce, called pepper sauce, and the noodles are green garlic, toon sprouts, pinched vegetables, green bean mouth, small radish tassels and silk (strips).

In early summer, fresh garlic, fresh peas, shredded cucumbers, shredded lentils, and leeks are used as noodles.