The practice of loong noodle marinade, how to make the marinade of lo noodle delicious

First prepare the noodle marinade ingredients, pork belly, half a catty of prawns, 10 daylilies, a small handful of fungus, a small handful of shiitake mushrooms, a small handful of dried tofu, two pieces of gluten, two eggs, two light soy sauce, an appropriate amount of salt, an appropriate amount of green onion and ginger, an appropriate amount of starch, vegetable ingredients, soybeans, peas, cucumbers, carrots, and bean sprouts.

The specific steps are as follows: soak the fungus, mushrooms, and daylily in water the night before, wash them twice with water before soaking, and don't pour the water that has soaked the mushrooms for the next day, but also use them.

Slice the pork belly, wash and peel the prawns, remove the shrimp line, do not throw the shrimp heads, slice them fragrant and dry, and cut the gluten into cubes. After I bought the gluten, I rinsed it with boiling water, or I could not wash it. Wash the soaked fungus mushroom daylily, tear the fungus into small flowers, cut the daylily into sections, and slice the mushrooms.

Finely chop the green onion and ginger. Heat the oil in a pan and fry the pork belly over low heat until the meat begins to oil, then serve.

Put the shrimp head, press the shrimp head with a spatula, fry the red oil, pick out the shrimp head, and fry the shrimp until it changes color and serves.

Add green onion and ginger and stir until fragrant.

Put fungus, daylily and shiitake mushrooms on medium heat and stir-fry, add raw soy sauce to extract freshness, add a little dark soy sauce to color, stir-fry evenly Add gluten, fragrant and dry, stir-fry evenly. Stir-fry and add water. (If you make tomatoes and lo mein, add green onions and ginger and stir-fry the peeled tomatoes, stir-fry, put fungus, daylily, shiitake mushrooms, gluten and dry, and put a small spoon of light soy sauce.)

Pour in the water in which the shiitake mushrooms are soaked, pay attention to the impurities at the bottom of the bowl, add water to boil, add salt to taste, and cook over medium-low heat for 10 minutes.

There was a little more starch, and I put three tablespoons. The amount of starch is different for different types, corn starch has a low viscosity so you should put more, and sweet potato starch has a high viscosity so you should put less.

After 10 minutes, add the shrimp and water starch, stir well, pour a small amount and pour in many times, stirring while pouring. It should be thicker enough to hold the noodles, and if it is too thin, it will become a noodle soup. Beat two eggs and beat them, turn down the heat and pour in the egg liquid after the pot is boiling, wait until the eggs are set and mature in the pot again, and turn off the heat.

It depends on what you're going to do. In fact, in Jiangsu and Zhejiang, the one that eats noodles is called toppings. Anyway, the name is different, and it's all a side dish that is put in when you eat noodles.

The words of Ruze who made the side dish which the noodles put. In your class, there are tomatoes, eggs, or fried sauce, or three fresh. It's different halogens, and the methods are definitely different, and there are dozens of many kinds.

I usually make a three-fresh braised noodles or tomatoes that are common at home, and it is relatively simple to beat lo noodles with persimmon eggs.

1 salted egg, 1 egg, and a small handful of beans diced.

1. A raw salted egg and an ordinary egg, whipped together, stir-fried and set aside; 2. Stir-fry green onions, ginger and garlic until fragrant, stir-fry the beans, add a little black pepper, salt, light soy sauce and oyster sauce to taste;

3. Add a small bowl of water, low heat, cover and simmer until the beans are soft and the soup is exhausted;

4. Add the scrambled eggs and stir-fry again.

1.Cut the beans into small pieces and dice the pork.

2.When the oil in the pot is hot, add the diced pork, fry the meat until it turns white, and then add the beans.

3.Stir-fry until the beans turn emerald green, add a little dark soy sauce, an appropriate amount of salt, and sugar.

Beans: almost 500g, ginger, a little garlic, a little egg, 2 chopped pepper paste) 2 tablespoons.

Method 1Dice the beans and set aside, beat the eggs.

3.Put diced beans and stir-fry over high heat, and add water appropriately when stir-frying to prevent sticking to the pan. Don't add it at the beginning, or it will taste cooked.

4.When the beans are ripe, pour the eggs into them, stir-fry them until the eggs are formed, and then put the chopped pepper sauce.

5.Stir-fried through, or it will not taste good.

1.Wash the capers and small red peppers and cut them into small pieces of about half a centimeter.

Ingredients: 15 green beans, 200 grams of pork belly, 300 grams of fresh machine-made noodles (young noodles).

Excipients: 3 cloves of garlic, 3 red peppers, 1 shallot, 1 tablespoon sugar, 2 tablespoons light soy sauce, 1 3 tablespoons dark soy sauce, 1 3 teaspoons salt, 1 teaspoon Sichuan pepper oil or sesame oil (no is acceptable), 350 ml water.

1.Thinly sliced pork belly; After the beans are washed, tear off the stems at both ends and break them into 4-5 cm long segments; Peel the garlic and pat it flat and chop it slightly, remove the red pepper and cut it diagonally into slices; Cut the raw green onion into chopped green onions and set aside;

2.Add an appropriate amount of oil to the pot and cook until it is 4 hot, add minced green onions, half of the minced garlic and stir-fry until fragrant, then add the pork belly slices and stir-fry and add light soy sauce, dark soy sauce, sugar, salt, and then pour in the beans and stir-fry well;

3.Pour in water to cover the surface of the beans, then cover and simmer over medium heat until the soup boils, spread the noodles evenly on the beans;

4.Cover the pot and simmer slowly over medium-low heat, open it after 5 minutes and pick it with chopsticks, turn the noodles to make the taste even, then cover the pot and continue to simmer until the water in the pot is about to dry up, sprinkle the remaining minced garlic, chili flakes, chopped green onions, pour in pepper oil or sesame oil and mix well.

2.Burn the oil until it is eight ripe, then add the small red pepper and stir-fry until fragrant.

3.Stir-fry the capers over high heat for one minute, add salt, and set aside.

The method of making marinated noodles and marinated noodles is as follows:

1. Ingredients. 500g noodles, 500g eggplant, 10g oil, 5g salt, 2 tablespoons soy sauce, 3g monosodium glutamate, 2 green onions, 1 piece of ginger, 20g peanuts, 10g fungus, 10g wolfberry.

Second, the practice. 1.Soak the fungus in advance.

2.Wash the peanuts in advance and soak them in cold water for 2 hours.

3.The soaked peanuts are microwaved until cooked.

4.Pork minced.

5.Wash the carrots and cut into shreds.

6.Blanch the carrots in a boiling pot.

7.Blanch the fungus in a boiling pot.

8.Wash the eggplant and cut into slices.

9.Heat oil in a wok and fry the eggplants. Serve after frying.

10.Heat the oil in the wok, add the green onion and ginger to the pot and stir-fry the pork until fragrant.

11.Add soy sauce and stir-fry.

12.Stir-fry the eggplant in a pan.

13.Stir-fry the peanuts in a pan. Add an appropriate amount of water, cover the pot and simmer for a while.

14.Put the fungus in the pan and stir-fry.

15.Add salt and monosodium glutamate and stir-fry.

16.Add goji berries and stir-fry.

17.Pour in the sauce and marinate the eggplant.

18.Wash the cucumbers and cut into shreds.

19.Cook the noodles.

20.The noodles are served with eggplant marinade, and then served with cucumbers and carrots to make a dish, and you can enjoy eggplant marinated noodles.

The above is, if it is useful, hope! Thank you!

Main materials; 3 tomatoes, 2 green peppers, 10 grams of black fungus, 3 eggs, 500 grams of noodles (raw).

Accessories; A pinch of green onions, 5 cloves of garlic, and a pinch of salt.

2. Add some wine to the eggs, and the eggs will be fluffy! Then chop it up with a spatula and serve it out.

4. Cook the noodles, let them cool and boil, and then stir well with the vegetables! Can!

5. Drawing of the finished noodle product.

The method of looping noodles and braised beef is as follows:Tools Ingredients: 500 grams of beef, appropriate amount of ginger, appropriate amount of green onion, 2 star anise, 1 piece of cinnamon, 2 bay leaves, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of rock sugar, appropriate amount of salt and celery, appropriate amount of water.

1. Wash the beef and cut it into pieces, put it in a pot and blanch it to remove the blood and set aside.

2. Heat the oil in a pan, add ginger slices and green onions and stir-fry until fragrant, add star anise, cinnamon and bay leaves and stir-fry until fragrant.

3. Add the blanched beef cubes and stir-fry evenly.

4. Add an appropriate amount of cooking wine, soy sauce, rock sugar and salt, pour in enough water, bring to a boil, turn to low heat and simmer for 1-2 hours until the beef becomes soft and rotten.

5. Take out the beef pieces and set aside, continue to cook the soup in the pot, and add an appropriate amount of salt to taste.

Materials. Ingredients; 3 tomatoes, 2 green peppers, 10 grams of black fungus, 3 eggs, 500 grams of noodles (raw).

Accessories; A pinch of green onions, 5 cloves of garlic, and a pinch of salt.

2. Add some wine to the eggs, and the eggs will be fluffy! Then chop it up with a spatula and serve it out.

<>4. The noodles are cooked, cool and white, and then stir the vegetables quietly and evenly! Can!

5. Drawing of the finished noodle product.

Ingredients: hand-made noodles, shrimp, eggs, dried yellow flowers, dried fungus, fresh shiitake mushrooms, tomatoes;

Sauce: sweet noodle sauce, diced fatty and lean pork;

Garnish: cucumber, carrot, spinach, bean sprouts, soybeans, potatoes, beans, garlic, coriander;

Seasoning: salt, soy sauce, starch, sesame oil, chicken essence, spices, green onion, ginger, Sichuan pepper;

The method is as follows: 1. Soak the yellow fungus in warm water, cut off the hard pieces of the roots, remove the black lines from the shrimp, beat the eggs, remove the roots of the mushrooms, cut them into small pieces, cut the yellow flowers, fungus, cut into small pieces, cut the tomatoes into small dices, cucumbers, carrots, potatoes, beans, cut into shreds, and soak the potatoes with water after cutting;

2. Marinade: Heat the pot and add oil, boil the green onion and ginger in the pot, put the diced tomatoes and fry slightly, add a small amount of soy sauce after the soup is soft, put water, add yellow fungus, mushrooms and ingredients, add salt, boil over medium-low heat, put shrimp after ten minutes, boil for five minutes and add the mixed water starch, marinate into a viscous shape, put the beaten eggs into egg flowers, add chicken essence sesame oil to put in the pot and put it in the pot;

3. Chisel garlic into garlic puree, add water and salt to make garlic juice, shred cucumbers and put them on a plate, carrots lack bases, spinach, bean sprouts, and soybeans are blanched in turn in water, and put on a plate after cold water;

4. Put oil in the pot, stir-fry the green onions, ginger and peppercorns, add the potatoes, stir-fry, add salt, a small amount of soy sauce, vinegar, garlic and a small amount of water after discoloration, add chicken essence after frying;

5. Put oil in the pot, stir-fry the green onion and ginger until fragrant, add the beans, add salt, a small amount of soy sauce, garlic and an appropriate amount of water after the color changes, add the chicken essence after frying;

6. Fried sauce: Put oil in the pot, stir-fry green onion and ginger until fragrant, put diced meat, fry until the skin of the diced fat meat becomes slightly browned, change to low heat, put sweet noodle sauce, increase the ingredients, a small amount of coarse water, stir and cook for two to three minutes, add chicken essence;

7. Boiling noodles: Add salt to the pot after the water boils, and add some water to boil after the water boils.

Ingredients: hand-made noodles, shrimp, eggs, dried yellow flowers, dried fungus, fresh shiitake mushrooms, tomatoes;

Sauce: sweet noodle sauce, diced fatty and lean pork;

Garnish: cucumber, carrot, spinach, bean sprouts, soybeans, potatoes, beans, garlic, coriander;

Seasoning: salt, soy sauce, starch, sesame oil, chicken essence, spices, green onion, ginger, Sichuan pepper;

The method is as follows: 1. Soak the yellow fungus in warm water, cut off the hard pieces of the roots, remove the black lines from the shrimp, beat the eggs, remove the roots of the mushrooms, cut them into small pieces, cut the yellow flowers, fungus, cut into small pieces, cut the tomatoes into small dices, cucumbers, carrots, potatoes, beans, cut into shreds, and soak the potatoes in water after cutting;

2. Marinade: Heat the pot and add oil, boil the green onion and ginger in the pot, put the diced tomatoes and fry slightly, add a small amount of soy sauce after the soup is soft, add water to the liquid wither, add yellow fungus mushrooms and ingredients, add salt, boil over medium-low heat, put shrimp after ten minutes, boil for five minutes and add the mixed water starch, marinate into a viscous shape, then put the beaten eggs into egg flowers, add chicken essence and sesame oil to put in the pot;

3. Chisel garlic into garlic puree, add water to make garlic juice and salt, shred cucumbers and put them on a plate, carrots, spinach, bean sprouts, and soybeans are blanched in turn, and put on a plate after cold water;

4. Put oil in the pot, stir-fry the green onions, ginger and peppercorns, add the potatoes, stir-fry, add salt, a small amount of soy sauce, vinegar, garlic and a small amount of water after discoloration, add chicken essence after frying;

5. Put oil in the pot, stir-fry the green onion and ginger until fragrant, add the beans, add salt, a small amount of soy sauce, garlic and an appropriate amount of water after the color changes, add the chicken essence after frying;

6. Fried sauce: Put oil in the pot, stir-fry the green onion and ginger until fragrant, put the diced meat, fry until the surface of the fat meat becomes slightly browned, change to low heat, put the sweet noodle sauce, increase the ingredients, a small amount of water, stir and cook for two to three minutes, add chicken essence;

7. Boiling noodles: Add salt to the pot after the water boils, and add some water to boil after the water boils.

Ingredients: hand-made noodles.

Marinade: According to personal taste, I generally use: shrimp, eggs, dried yellow flowers, dried fungus, fresh shiitake mushrooms, tomatoes.

Sauce: sweet noodle sauce, diced fatty and lean pork;

Panel: cucumber, carrot, spinach, bean sprouts, soybeans, potatoes, beans (lentils), garlic, coriander.

Seasoning: salt, soy sauce, starch, sesame oil. Chicken essence, spices, green onions, ginger, Sichuan peppercorns.

Method: 1Soak the yellow fungus in warm water, and cut off the hard pieces of the roots.

Remove the black line from the shrimp, beat the eggs, remove the roots of the shiitake mushrooms, cut them into small pieces, and cut the yellow fungus as well. One tomato cut into small cubes. Cucumbers, carrots, potatoes, beans, and purple radishes are all shredded, and the potatoes are soaked in water after cutting.

2.The method of marinating (this according to personal preferences): heat the pot and add oil, green onion and ginger in the pot, put diced tomatoes and fry slightly, add a small amount of soy sauce after frying the soft soup, and then put water, put a little more water, add yellow fungus mushrooms, and a large ingredient, add salt, boil over medium-low heat, put shrimp after ten minutes, and then cook for about five minutes to add the mixed water starch, and then see the marinade become viscous and then put the beaten eggs into egg flowers.

Add chicken essence and sesame oil to the pot and put it in a pot.

3.Chisel the garlic into garlic puree, add water and salt to make garlic juice. Shred the cucumber and put it on a plate, and blanch the carrots, spinach, bean sprouts, and soybeans in turn, and put them on a plate after cold water.

4.Potatoes: Put oil in the pot, stir-fry the green onions, ginger and peppercorns, add the potatoes, stir-fry, add salt, a small amount of soy sauce, a little vinegar, garlic and a small amount of water after discoloration, and add chicken essence after cooking.

Beans: Put oil in the pot, green onion and ginger stir-fry, add salt after discoloration, a small amount of soy sauce, garlic and an appropriate amount of water, beans must be fried more, beans are not cooked will be poisoned di... When cooked, add the chicken essence and remove from the pot.

Purple radish: The method is basically the same as that of beans, that is, no garlic and water are added. Just stir-fry.

5.Fried sauce: Put oil in the pot, stir-fry green onion and ginger until fragrant, put diced pork, fry until the skin of the diced fat becomes slightly browned, change to low heat, put sweet noodle sauce, add a large ingredient, a small amount of water, stir and cook for two or three minutes.

Add the chicken essence to the pan. Jajang sauce is easy to say. It also takes a lot of craftsmanship to do.

If you practice it a few times, you can make it delicious. The fire must be low, or the sauce paste the pot. It's unpalatable.

6.Boiled noodles: This is not difficult, put the water into the pot after boiling. Add a pinch of salt. Add some water after the water is boiling. If you don't have a good grasp of the time, you can pick it up and taste one, and you can turn off the fire if there is a little bit of hard heart in it.

If you want to eat something stronger, just go through the water again.