How to make fried noodles, how to make fried noodles

Formula: 60 kg of flour, 40 kg of starch, 1-2 kg of salt, 32 kg of water. Craft:

Flour and starch mix well, dissolve the gluten source in warm water at 50-60 °C, then add it to the flour and flour water together with salt, and then mix it into the flour and starch, and put it into the noodle machine to roll the noodles after mixing, put the pressed noodles into the steamer to steam, spray some salad oil after the basket, and dry the surface after cooling thoroughly to package and sell. This is the fried noodles sold in the market.

Steam the noodles first, then put a little oil in the cooked noodles and mix well, put them in the pot and fry them, put in the seasonings, and don't fry them for a long time before they can get out of the pot.

Own experience.

I like fried noodles the most! Cook the noodles first, scoop them up and ice them in cold water, and then stir-fry them with the noodles when the vegetables are almost cooked! I like to use onions and tomatoes with a little bit of spicy peppers, and it's best to add some sesame oil when it comes out of the pan!

How do you make fried noodles delicious? Boiled under the water until medium cooked and removed, then another pot of boiling oil, scrambled eggs, ham and green onions stir-fried until fragrant, add green vegetables and fry until broken, and finally add noodles and various seasonings, and stir-fry well.

After the noodles are cooked, remove them, put onions, tomatoes, eggs, light soy sauce, oyster sauce and salt in the pot and stir-fry.

This tutorial also applies to other noodles, oh chow mein, this is a great taste.

Chow mein does this, quack delicious.

This ** meal is over.

Cook the noodles and immediately throw them into cold water. Shred the ham, cabbage, onion, and green and red peppers. Heat oil in a wok and stir-fry with shredded onion until fragrant, stir-fry with shredded cabbage, then add light soy sauce and stir-fry with noodles.

Add green and red peppers, salt, chicken essence, and sesame oil before cooking.

When frying noodles, it is easy to produce high liquid and adhesion, we can try to use high temperature to burn the pot, put a spoonful of cold oil in the pot, when it is hot, gently shake the wok, so that the pot can be evenly coated with hot oil, and then pour the hot oil into the bowl, and then make it. This effectively avoids the occurrence of noodles sticking.

Notes:

1. The noodles must be harder, otherwise they will be too soft and gluten after cooking, and it is easy to stick to the pan and not refreshing when frying.

2. When boiling noodles, you can boil the pot, that is, it can be medium-cooked, and if it is too cooked, it will be sticky and not delicious.

3. The boiled noodles should be watered, and then the noodles should be controlled with excess water, so that the fried noodles will be dry and fragrant.

4. If the pot for fried noodles is not non-stick, it is best to burn it until it smokes and then put oil, otherwise it will stick to the pan.

5. It is best to use a little dark soy sauce and soy sauce or light soy sauce to make the noodles not only have good color but also good taste.

6. The vegetables of fried noodles can be chosen according to your preferences, if it is a vegetable that is not cooked, it is best to blanch it with hot water in advance.

Some friends in the north like to eat noodles very much, there is always one meal a day in three meals is to eat noodles, there are many ways to eat noodles, the more popular is soup noodles and fried noodles, but it is best not to fry too long when making fried noodles, otherwise the noodles will not be chewy, the following introduces the practice of making fried noodles with fried noodles.

Method 1: Ingredients: 300 grams of dried noodles, 2 sharp peppers, 2 eggs, 1 carrot, 1 3 onions, appropriate amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of braised soy sauce.

Method:1Knock the eggs into a bowl, beat, shred the onions and carrots, remove the stems and seeds of the peppers, and cut into shreds.

Add water to the pot and boil, put in the noodles and cook until they are 8 minutes cooked, remove them, the noodles will be heated when they are fried, and if they are too cooked, they will be easy to break when they are fried, so that the noodles will not be fried.

3.Put it in cold water to cool, remove it, control the water, add 1 tablespoon of oil, mix well, so that the noodles will not stick to a ball, and it will be easier to fry without sticking to the pan.

5.Add an appropriate amount of oil to the pot and heat it, add shredded ginger and garlic slices to stir-fry for 1-2 minutes.

6.Add the boiled noodles, egg cubes, salt, and teriyaki soy sauce, stir-fry quickly over high heat, turn off the heat, and put on a plate.

Method 2: Ingredients: carrots, winter melon, pork, noodles, dark soy sauce, salt, monosodium glutamate.

1. Carrots. Wax gourd. Shred the pork and set aside.

2. Put the noodles in a pot and cook them and remove them for later use.

3. Put oil in the pot and add shredded green onions. Dried red peppers sauté until fragrant.

4. Add shredded pork and stir-fry, add dark soy sauce.

5. Then put the carrots. Stir-fry the shredded winter melon and add salt. MSG to taste.

6. Add the boiled noodles.

7. Stir-fry for a while.

1. Wash the mung bean sprouts with water, put them in the frame to control the water for later use, remove the leaves of the lettuce by hand, clean them with water after selection, cut them in half with a knife from the middle, and put them aside for later use.

2. Add water to the pot, boil the water over high heat, take out an appropriate amount of noodles according to your personal appetite and put them into the pot, then sprinkle some salt in the pot, wait for the water in the pot to boil again, and wait for two minutes to remove the noodles.

3. Put the noodles into a basin with cold water, wait for the noodles to cool and dry, then take out a spoonful of cooking oil and pour it into the container, then stir well with chopsticks to prevent the noodles from sticking.

4. Heat the oil, knock the eggs into the bowl and beat, after the oil is hot, put the beaten eggs into the pot and stir-fry, then put the rape and mung bean sprouts in the pot, and stir-fry until the rape and mung bean sprouts are soft.

5. Then put the noodles into the pot, and add seasonings according to personal taste, the seasonings added regularly are soy sauce, oil, salt, turn on high heat and stir-fry, if the pot is too dry, you can add an appropriate amount of water.

6. Stir-fry until the noodles are dry, and you can add an appropriate amount of cumin powder before leaving the pot (according to personal taste, you can add or not).

7. Then find a clean container and put the noodles out and enjoy.