I love to eat noodles, and I am looking for a few simple recipes and ingredients for noodles!

Ingredients: 1 serving of noodles, 3 green onions, 1 teaspoon of salt, 1 teaspoon of chicken essence, 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, half a spoon of lard and sesame oil, a small amount of cooking oil, and a small amount of white pepper.

The practice of Yangchun noodles.

1. Cut the green onion into small pieces and mix it with chicken essence, salt, light soy sauce, vinegar, sesame oil, and white pepper 2. Heat the cooking oil and pour it on the prepared sauce.

3. Add another bowl of hot water and stir to a boil.

4. After the water in the pot boils, put in the noodles, cook and remove them.

5. Put it directly into the prepared sauce, mix it and eat.

6. Yangchun noodles are done.

7. Perfect out of the pot.

Codewords need some time to ask questions well.

Recipe: Noodle recipe ratio: 400 grams of flour, 140 ml of water, 3 grams of salt.

1. Put the prepared flour into the noodle machine.

2. Measure 140ml of water, add salt, stir and melt.

3. Put the water cup in the bread machine and put it up.

4. Set the gluten noodle mode.

5. The noodle machine starts to work, and the flour is mixed into a flocculent shape.

6. After a few minutes, the noodle machine automatically comes out, and the noodles are finished.

Not to eat it yourself.

The key to processing fresh noodles with a noodle sheeter is to hold the ratio of adding water, generally 150 grams of water to a pound of flour, and about 2% salt should be added to the water, and the effect of salt can make the noodles more chewy.

Got the question, thank you.

Raw materials for eggplant noodles:

1 green bean, 1 2 chili peppers, 20 grams of dried beans, 1 bunch of beef ramen (about 120 grams) Method: 1. Clean the green beans, hob blocks, pepper seeds, clean, hob blocks, soak the dried beans until soft, and chop them.

2. Bring the water to a boil, put in the fresh noodles to boil, scoop them up, and put them in a noodle bowl.

3. Boil a cup of oil first, fry the green beans softly, scoop up the chili peppers by the way, then pour the oil away, and then add other condiments and vegetarian meat foam to stir-fry.

4. Add green beans and chili peppers, stir-fry well, pour on fresh noodles and serve.

Delicious tips: 1. After the green bean hob block, it is best to use salt water to fry it, and the color is better when fried, and it is not easy to absorb too much oil when the water temperature is higher.

2. Green beans and chili peppers are not good to look at for a long time, so there is no need to mix them too early.

1 tomato, an appropriate amount of noodles (I usually make a bowl, so I only need one tomato, if you make more, you can add an appropriate amount of tomato), 1 side of garlic, a spoonful of bean paste, salt, monosodium glutamate, chicken essence and other seasonings.

Method 1: Wash the tomatoes, cut them into slices, then cut them into strips, and then cut them into square granules, which is about the size of the width of the finger.

2. Pat the garlic flat.

3. Wash the pot, light the fire, put in an appropriate amount of oil, put the garlic and bean paste into the pot after the oil is boiled, and then pour the chopped tomatoes into the pot and fry for 1 hour, then add an appropriate amount of water.

4. After the water boils, add an appropriate amount of noodles.

5. Cook until 6 minutes cooked, then you can put in various seasonings (the degree of doneness is according to personal preference), and a bowl of tomato noodles with full color and flavor can be cooked.

Ingredients: 300 grams of noodles, 300 grams of pork, 1 white green onion, 1 piece of ginger, 1 lump of garlic, half a tablespoon of dark soy sauce, half a tablespoon of oyster sauce, 3 tablespoons of sweet noodle sauce, appropriate amount of cooking oil. (Cucumber shreds and coriander are prepared.)

Steps: 1. Finely chop the green onions, ginger and garlic for later use;

2. After cleaning the pork, it is processed into minced meat for later use;

3. Heat the pot, add an appropriate amount of cooking oil, add the minced meat and stir-fry until the minced meat changes color, then add the green onion, ginger and garlic to fry the fragrance, add dark soy sauce and oyster sauce and stir-fry until the minced meat is colored, add 3 tablespoons of sweet noodle sauce and continue to stir-fry evenly, and put the fried meat sauce in a clean and waterless container, or put it in a fresh-keeping box for storage, and take it as you eat;

4. Boil water in a pot, add a little salt and put in the noodles, point water once or twice after boiling, take out the noodles from the cold water after boiling again, and then control the water and drop in a little sesame oil and shake well;

5. Shred the cucumber, cut the coriander into sections, take an appropriate amount of noodles, add the meat sauce, coriander, and cucumber shreds, mix well and serve.

<> "Four Delicious Noodles That Are Simple and Easy to Make.

1. An ultra-simple version of family fried noodles.

1. Bean sprouts, carrots, cabbage, eggs.

2. Cook the noodles in cold water and put an appropriate amount of cooking oil.

3. Dark soy sauce, grasp and mix evenly for spare use.

4. Stir-fry the eggs in the hot oil, and then pour in the side dishes.

5. Stir-fry until raw, then pour in the noodles.

6. Put a pinch of salt and pepper.

7. Roll pepper powder with spicy hail and stir-fry evenly.

2. Egg noodle soup.

1. Boil the noodles in open water and remove the cold water.

2. Fry the eggs, add the onion and garlic and stir-fry until fragrant.

3. Add boiling water, a spoonful of light soy sauce, a spoonful of oyster sauce, a pinch of salt and chicken essence.

4. Add the noodles and vegetables and bring to a boil.

3. Tomato and egg noodles.

1. Fry the eggs and stir-fry the ham for a while.

2. Add tomato juice and add an appropriate amount of salt, chicken essence and sugar.

3. Add 2 bowls of water and bring the noodles to a boil.

4. Add eggs and chopped green onions and cook for 2 minutes.

Fourth, the old godmother fried noodles.

1. Cook the noodles in cold water and set aside, and fry the eggs.

2. Add the ham and fry it.

3. Add the noodles plus a spoonful of dark soy sauce, two spoons of light soy sauce and a spoonful of oyster sauce.

4. A spoonful of Lao Gan Ma can be stir-fried evenly.

Tomato egg noodles Ingredients.

Noodles, tomatoes, eggs, salt, monosodium glutamate, sesame oil, ginger slices.

Method 1: Wash and slice two tomatoes, mash two eggs, add salt to the egg mixture, and chop a piece of old ginger

2. Put oil in the pan and pour the egg mixture into the fried egg droppers when the oil is hot

3. Add another oil and stir-fry the ginger in hot oil, pour the tomatoes into the stir-fry, and when the tomatoes are out of the water, pour the egg flowers into the same fry for a while, you can add a little white sugar, if you think the tomatoes are too sour, but only add a little bit

4. Then add water and boil to taste the water can be slightly more than when making soup. You can cook it for about five minutes, then pour it out and pour it into a noodle bowl, add salt, salt more monosodium glutamate, sesame oil.

5. Put water in another pot to cook the noodles, and put the noodles into a noodle bowl with tomato soup, sprinkle with coriander, and fragrant

500 grams of semi-fat and lean minced pork in fried sauce, sweet noodle sauce of Hongfangyuan, 150 ml of water, 1 shallot, 1 spoon of dark soy sauce, 200 grams of mung bean sprouts, 1 cucumber, appropriate amount of noodles, appropriate amount of garlic, appropriate amount of vinegar.

Method 1: Pour the dark soy sauce and yellow sauce into a large bowl, then add 150ml of water and mix slowly with chopsticks, chop the green onion into minced pieces for later use, 2. Pour more oil than the stir-fry into the wok and heat it, after the oil is hot, add the minced Beijing green onion and stir-fry for half a minute, then pour in the minced meat and stir-fry together until it changes color and departs, then pour in the evenly mixed yellow sauce and slowly stir-fry for 78 minutes over the lowest heat.

3. Blanch the washed mung bean sprouts in boiling water, remove them immediately, wash the cucumbers and cut them into shreds, chop the garlic into minced garlic for later use.

4. Boil the water that has blanched the mung bean sprouts, put in the noodles and cook, then take out the noodles and dip them in cold boiled water, then pick them up and put them in a bowl.

5. Finally, sandwich the mung bean sprouts and cucumber shreds on the noodles, then put 1 spoonful of fried fried sauce and minced garlic, then pour a little vinegar and mix well, then stir-fry for 78 minutes. 3. Put the washed mung bean sprouts into boiling water, blanch them, and immediately remove them; Wash the cucumbers and cut them into shreds; Chop the garlic into minced garlic for later use; 4. Boil the water from the blanched mung bean sprouts, put in the noodles and cook them; Then take out the noodles, soak them in cold boiled water, and then scoop them up and put them in a bowl.

5. Finally, put the mung bean sprouts and cucumber shreds on the noodles, then put 1 tablespoon of fried fried sauce and minced garlic, then pour a little vinegar and mix well.

Clear water noodles are the easiest, and you can put noodles when the water is boiled