Recipe for authentic mixed noodles, the practice of multigrain noodles

1.Mixed noodles method: 80% flour, 20% bean noodles (soybeans are good-looking, black beans are fragrant), mix, 2 eggs, beat and stir in water and mix the noodles.

Remember: As the saying goes, "soft dumplings and hard noodles", be a little harder. Roll out into pancakes and cut into noodles (as usual), not too fine.

2.Boil the noodles in a pot and boil the cold water three times. Remove from bowl. Add tempeh pickles and soup to the noodles, and the tempeh soup is better, and then drizzle with sesame oil, it is a unique and flavorful "tempeh mixed noodles"! Delicious and nutritious

To make sesame leaf noodles, first soak the dried sesame leaves in water for a period of time to make them soft, then rub vigorously to remove the bitter taste of the sesame leaves (if you don't rub them, it will be very bitter), after rubbing and washing, add some ingredients, such as green onions and sesame oil.

Salt, five-spice powder.

After the water boils, put the noodles into the pot first, and then put the sesame leaves in it, and then you can eat it when it is cooked, and it tastes very fragrant and slightly bitter! Mung bean noodles ingredients: 300 grams of mung beans, 300 grams of wheat, 120 grams of Chinese cabbage.

Mung bean mixed noodle accessories: 10 grams of refined salt, monosodium glutamate.

6 grams, 35 grams of sesame oil. How to make mung bean mixed noodles: (1) Pick out the impurities of mung beans and wheat, soak them in water for 4 to 5 hours, and grind them into a fine powder. (2) Place the ground mung bean wheat.

1.Stretching method: The dough that has been fully cooked is repeatedly stretched into noodles. This method is mostly manual and empirical, and the requirements for flour quality and maturation are quite strict. Many famous noodles, such as dragon beard noodles and hollow noodles, belong to this category.

2.Rolling method: The dough is rolled or rolled into sheets repeatedly and then the guillotines are made.

Generally, fresh cut noodles sold in bulk belong to this category, and when combined with drying (or drying), cutting, and packaging, they become dried noodles (named because the wet noodles are hung on bamboo poles to dry). The degree of dough ripening and the drying conditions of noodles are important production factors that affect the quality of dried noodles.

3.Extrusion method: The dough is pressurized in a stamper, and the dough is extruded from the hole in the mold into strips.

This type of noodle is also known as "饸饹", and it has a firm texture. This method is commonly used when making noodles from coarse grain flour mixed with wheat or whole coarse grain flour. There is machine pressing, and there is also small-scale manual pressing.

The noodle extruder used in Yan'an City in northern Shaanxi has a large pressure, and the temperature of the noodles rises during the extrusion process, and the finished product can reach a semi-cooked state, and the coarse grain noodles made are elastic.

In addition to the differences in the noodle forming process, another important part of the noodle production method is to add auxiliary materials, especially the famous noodles that are stretched and formed, generally adding an appropriate amount of salt or baking soda.

Marinate the shredded chicken with a little light soy sauce, pepper and sesame oil for later use.

Pick and wash the mustache.

Bring water to a boil in a pot and add the whole grain noodles.

Cook until soft and add the dragon's mustard.

Add a pinch of salt and cook until the dragon's whiskers are soft.

Add the marinated shredded chicken and cook together for a while.

Add a little chicken essence and sesame oil and then turn off the heat.

Handmade multigrain noodles are foods made from flour and the like, and the seasonings are cooking oil, salt, and monosodium glutamate.

Production method: 1. Prepare an appropriate amount of soybean flour, buckwheat flour and flour;

2. Add an appropriate amount of warm water and reconcile, knead into a dough and leave it for 20 minutes;

3. Prepare the tools for making noodles;

4. Pack the dough and twist it tightly;

5. Bring the water to a boil in a pot, twist the handle of the noodle tool, and put the noodles into the pot;

6. After boiling for a few minutes, add cabbage and lion's head, add seasonings, and start the pot when the cabbage leaves are ripe.

Nutritive value. The main nutrients of noodles are protein, fat, carbohydrates, etc.; Noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption.

Efficacy. 1. Nourish the stomach: eating a bowl of warm noodles is the most conducive to nutrient absorption; Easy to digest and absorb, boiled noodles are the cleanest and can greatly reduce the occurrence of gastrointestinal diseases, so noodles have become one of the most common foods in China.

2. Enhance immunity: Noodles with a chewy texture contain more protein, which can supplement the nutrients needed by the human body. Protein is the most important nutrient for maintaining immune function, and is the main component of white blood cells and antibodies.

3. Improve anemia and promote the flow of qi and blood in the human body;

Hello, if it is a mozzarella cheese cube bought, use a grater board to cut the cheese into a shredded shape; mince the garlic; Take the leaves and chop the leaves of the Jixiang parsley for later use: boil a large pot of water, add 1 tablespoon of salt, put in the spiral noodles, remove the noodles just after cooking according to the instructions, leave half a cup of noodle soup, drain the water and set aside to cook the noodles at the same time, and use a wok to prepare a larger one, the noodles and meat sauce will be a lot after they are done. Heat the olive oil, add the minced onion and stir-fry, after the onion is soft, add the minced garlic and fry until fragrant, then put in the ground beef meat, fry until the ground meat changes color, put in the canned tomato and tomato sauce and stir-fry until the soup is bright in color, then put in red wine, broth, and half a cup of noodle soup for cooking noodles, sprinkle with freshly ground black pepper, put in the boiled spiral noodles, then add fresh cream and a little shredded mozzarella cheese and cook together, and then turn off the heat when the soup is thick (do not cook Wang Shout for too long, so as not to collect the soup too dry) Put the boiled noodles into the baking sheet, Spread a layer of shredded mozzarella cheese and sprinkle with parsley, bake in the oven on a broil setting or 475 F 250 C for 5 minutes or until the shredded mozzarella cheese melts and the surface is golden brown and ready to serve.

Summary. 5. Add a little water and bring to a boil.

6.Add an appropriate amount of black pepper juice to boil, then turn off the heat, and leave the juice in the pot for later use.

7.Take another pot, add an appropriate amount of water, boil over high heat, pour in the lettuce shreds, and blanch.

8.Drain and set aside.

9.Put an appropriate amount of water in the pot and bring to a boil over high heat, add the noodles to cook, remove and drain the water.

10..Pour the boiled noodles into the black pepper sauce in the pan and stir evenly.

11.Sprinkle with chopped green onions and stir the mixed black pepper noodles over the blanched shredded lettuce.

Black pepper to make mixed noodles recipe.

Preparation of black pepper noodles 1Prepare all the ingredients 2Lettuce peel Chang file wash shredded 3Chop green onions, ginger and garlic and mince them (separate the head and tail of the shallots) 4Put an appropriate amount of oil in the net pot to resist the mess, put in the head of the green onion, ginger and garlic and stir-fry until fragrant.

5. Add a little water and boil 6Add an appropriate amount of black pepper juice to boil and sell it, turn off the heat, and leave the juice in the pot for later useTake another pot, add an appropriate amount of water, boil over high heat, pour in lettuce shreds, blanch 8

Drain and put on a plate for later usePut an appropriate amount of water in a medium pot and bring to a boil over high heat, add the noodles to cook and drain the water 10Pour the boiled noodles into the black pepper sauce in the pot and stir evenly11

Sprinkle with chopped green onions and stir the mixed black pepper noodles over the blanched shredded lettuce.