Where is the best place to squeeze noodles? How to make the squeezed noodles delicious

The best question you asked about the best noodles, which questions and answers should not be understood, the one called the noodles is actually dried rice noodles, and only the people in Shengzhou, Zhejiang, are called like this, so the best noodles are of course in Shengzhou.

Of course, Shanxi's fried noodles are the best, Shanxi's noodles are famous all over the country, with many patterns and good taste.

Well, most of the best things to say about ** squeezed noodles are in the north, because the north is mainly based on noodles, and the noodles are naturally better.

Excuse me? Mixed noodles are the best. Beijing's fried noodles are the best. You can go and taste it.

Mustard and shredded pork noodles are generally available all over the country, and if there is no such place, it is best to go to Sichuan if you want to eat spicy.

He is the sand noodles of the Northeast, the most delicious and reliable, and the taste is also the best.

Is the best fried noodles in **? The country's famous fried noodles are still Beijing fried noodles, which are the most delicious. Anywhere else will work.

I think the fried noodles in Beijing are the best, so they taste very oily.

Beijing has the best fried noodles and is also famous.

Why should the sauce noodles be better in the north, this fried sauce noodles in the north, I still suspect that well, clear soup, and dumplings, it should be the best one.

**The mixed noodles are the most delicious, and in terms of noodles, I think the noodles in the north are the most delicious.

**There are the best sales scams, you can search on the Internet, some of the brands and locations where he sells fried noodles can be found, and you can choose a very good store to carry out pine and cypress.

Hello, the words of this noodle are almost the same, the most important thing is to depend on personal skills, the person who cooks the noodles.

The fried noodles are the best, and I think our bombs here are also very delicious.

There are many, many small shops, and the books are very good, very delicious.

That's in a person's taste, which can't be said to be **good. If you love to eat, you will be good.

Fried noodles ** delicious? You can choose from the uh of the book, the color of the brand, the quality of the top, the strength of the book and so on.

**The best squeezed noodles depend on personal taste, and the taste is different in different places.

Any teacher on the desktop can do it, and basically there are not many consent requirements for the same technology.

I think it's best to make it yourself, because you can make it and eat whatever you want.

If you want to eat a good jajangmyeon, you can go to a store near your house and see which one is doing better, and you can go in and try it.

I think our Northeast miscellaneous life is the most delicious.

Are you pressed noodles for fried noodles? It's better to have a dough sheeter, and you don't talk about fried noodles, right?

Fried noodles generally look like **? Generally speaking, Hubei's fried noodles are still relatively famous, especially in Wuhan.

**Which fried noodles are the best? Of course, the local noodles are the best.

<> "Mustard Noodles. Method:

1.Prepare the ingredients, add the meat foam and green onion and stir-fry from the ginger shreds until it changes color.

2.Kuzaomori Add light soy sauce, dark soy sauce, and mustard.

3.Pour in two bowls of doumu water, boil and boil, add the noodles.

4.It's time to eat.

The practice of squeezing noodles.

First cut the pork into shreds, the mustard into cubes, and the green peppers into cubes, the green peppers can be spicy or not, depending on personal taste.

Fry the three ingredients in the pot first, put a little salt, fry a little, don't need to fry all the time, put it out of the pot and put it next to it for later use.

Add a little salt to the eggs and beat them, and spread them into a thin egg skin, The method is to pour the egg liquid into the pot and turn it directly to let the egg liquid spread evenly.

Put the noodles in a pot, pour in the freshly boiled water, and when the noodles are slightly soft, you can loosen the noodles and put them in another basin to rinse the water, and after they are completely dispersed, filter out the water.

Add salt, soy sauce and thirteen spices to the noodles and stir.

After stirring well, it looks like this.

Heat the pan, pour the oil, and when the oil is hot, put the noodles in, and stir them with chopsticks after putting them in.

When the noodles are almost fried, add the pork mustard and green chili peppers that have been fried before, and finally add shredded eggs and green onions after stir-frying for a while, and stir-fry with chopsticks to get out of the pot.

How to make it:

Ingredients: buckwheat flour, wheat flour, mung bean sprouts seasoning, peas, pickled cabbage.

Aged vinegar, sugar, salt, monosodium glutamate, green onion, Sichuan pepper powder, cooked oil chili, minced ginger and garlic.

1. Take half of the squeezed noodles and soak them in hot water for about 10-15 minutes, 2. Scoop up supercold water and soak for one or two minutes.

3. Boil water in the pot, and control the heat of the squeezed noodles after the cold water, you don't have to wait for the water to boil, as long as you feel good, you can pick it up, the advantage of cold noodles is that you don't need to put oil, and the noodles will not stick together! The texture of the noodles is relatively crispy!

4. Boil the mung bean sprouts, remove them and set aside.

5. Take a bowl, put in an appropriate amount of salt, monosodium glutamate, pepper powder, sugar, vinegar, ginger and garlic, cooked oil chili pepper, pickled cabbage, use pea soup as the soup stock, sweet and sour flavor is relatively strong, and the taste is better Put more oil in cooked oil chili peppers, it tastes better! You can put an appropriate amount of drunkard peanuts on the noodles to add the finishing touch You can add some millet spicy and coriander, and the taste is more delicious!

Approaching the streets of Ganluo, there is a unique scenery: many small food shops have a wooden shelf in front of the shelf, there is a pot stove in the shelf, and there is a thick aoka crossbar on the pot, there is a round hole in the middle of the crosswood, and there is a movable aooka wooden pole on the crossbar, and there is a cylindrical wooden block in the middle of the bar. The shopkeeper pulled out a ball of yellowed dough from the basin on the table and stuffed it into the horizontal wooden hole, then pressed the log in the middle of the bar against the hole, and pressed it hard, only to see the round strips of noodles slowly squeezed out, fell into the boiling pot, picked up after a few minutes, put it in clean water and bleached for a while, then put it on with a leaky ladle and then put it in boiling water to heat it, pour it into a bowl with local sauerkraut and peppercorn noodles and other seasonings, and serve it to the diners.

Don't be busy eating, first of all, take a sip of the soup, the sour, the spicy, the hemp, the buckwheat from the edge of the mountain forest, mixed together, make you appetite. Then, just put a small chopsticks and send them into the mouth, soft and hard, neither rough nor slippery, especially refreshing, slipping through the throat, crispy, spicy, hot. This is the well-known Ganluo squeezed noodles.

Squeezed noodles are a kind of local specialty noodles in Hanyuan County and Ganluo County of Tuanlian Province, Sichuan, and its noodles are made of buckwheat after processing and grinding finely, mixed with water and kneaded into dough and then pressed. The dough is pressed into strips by a special tool placed on the top of the pot by the grandson of the Collapse tribe and directly into the pot for cooking, so it is called squeezed noodles; After the noodles are cooked, they are cooled in water, add soup, add red oil, sauerkraut and other seasonings, and sprinkle a layer of peas that are stewed until they are ripe. The taste of this noodle is absolutely on the sauerkraut, which is the local sauerkraut produced in Qingsui Yinxi, because of its unique geographical environment and sunshine.

The water source is made with traditional techniques, and the taste is sour and spicy, and the aftertaste has a faint bitter aroma ......

Introduction to the method of squeezing noodles:

Squeezed noodles have a long history and are finely made, and it is a gift for relatives and friends. It has been well-known in the Ming and Qing dynasties, and is one of the traditional famous foods of the Han nationality in Shengzhou, Zhejiang (Shengzhou, Xinchang). It is mainly distributed in Chongren Town, Huangze Town, Ganlin Town and other districts of Shengzhou City, among which Chongren District is the main production area, and the river beach is famous.

In particular, the Dianqian noodles produced in Dianqian Village, Ganlin Town, have been famous for a long time. Squeezed noodles, exquisite workmanship, good flavor, similar to noodles, with the characteristics of tough but not hard, dry and not fragile. The pressed noodles are dry and fluffy, with good air permeability, storage resistance, and economical, and are high-quality dry food that is always prepared for family life.

It is convenient to squeeze noodles for cooking, meat and vegetarian stools, fried and put them, and can be used to make soups and dishes, such as adding eggs, or beating eggs to turn into squeezed noodles in boiling, it is called egg squeezed noodles, very popular, welcome to Shengzhou to taste squeezed noodles! Pressed noodles are made from early rice that is steamed and pressed in the sun, so it is called pressed noodles.