Can you eat fried noodles and shredded cucumbers in autumn as a dish yard now?

Yes, it's okay to eat fried noodles and cucumber shreds as vegetables in autumn now, so there's nothing wrong with this, don't worry.

Now in autumn, you can eat jajangmignin noodles and cucumber shreds, and you can also use them as a dish, which is very good.

Now in autumn, when you eat fried noodles, shredded cucumber can be used as a dish, and now it is just right, and the taste is particularly strong.

Can shredded cucumber be used as a dish in autumn fried noodles? In autumn, if you eat jajangmyeon, you can eat shredded cucumber as a dish. In the same way, cucumbers are also available now.

Now in autumn, eating fried noodles, cucumber shreds can of course be used as a dish, and this fried sauce noodles and cucumber shreds are still very refreshing to eat.

In autumn, when you eat fried noodles, shredded cucumbers can be used to make vegetable hemp, and the taste is still very delicious, without any problems.

Hello, friend fried noodles, no matter when you eat cucumber shreds, you can use them as a dish, cucumber is still more suitable for the taste of the dish.

Although it is autumn now, the weather is still very hot, so when eating fried noodles, cucumber shreds can be eaten as vegetables.

When you eat fried noodles in autumn, shredded cucumber can be used as a dish and as a staple food, which is very appetizing.

In autumn, you can eat jajangmignin noodles and cucumber shreds as a dish, as long as you like.

Okay, eating fried noodles and cucumber shreds in autumn should be able to be used as a lai yard.

Shredded cucumbers can be used as a dish, and now it is very good to eat fried noodles.

Now in autumn, you can eat fried noodles with shredded cucumbers, and you can also put some shredded carrots on the meal.

In winter, you can eat jajangmignin noodles, cucumber shreds can also be used as a dish, this according to your own preferences, under normal circumstances, jajanjangmied noodles, it can be used as a staple food, or it can be used as ascites.

This autumn, we can use it as a dish for dry and wet play, but it also depends on personal taste, and some people don't like to eat it.

Can shredded cucumber from jajanjangmyeon be eaten as a soup dish in autumn, because shredded cucumber is a side dish, along with shredded carrots.

There is no requirement for the old Beijing fried noodles to eat their own dishes, and you can eat a few dishes if you want to.

The dish size of the old Beijing fried noodles can be put in 8 kinds of bean sprouts, celery, green beans, cucumber shreds, heartfelt radish shreds, cabbage shreds, green garlic, and garlic.

This fried sauce noodles is the most common rice of Beijing people, it is simple to make and delicious to eat, but if you think about it, it is this simple fried sauce and noodles, and there are many ways in it. When my sons came back, they often asked me to fry more sauce, saying that they would take it home to eat, and some also said that they would take it back to give it away, saying that a friend went to my son's house to eat the noodles mixed with my fried sauce, and the taste was different. Unexpectedly, my 70-year-old lady fried the sauce quite popularly.

Simply, I'll talk about how to make this fried noodles! The first is noodles. People say "soft dumplings and hard noodle soup", but in fact, the noodles that are eaten should not be too hard, they should be soft and hard, that is, we often say that the noodles should be gluten and chewy to eat, but they should not be too hard, too hard to eat.

After the noodles are reconciled, they should be placed in a clay basin covered with moist fine gauze to wake it up, and the awakened noodles will be really soft and hard, and the tendons will be strong. Secondly, let's talk about sauce. This sauce must buy authentic Liubiju yellow sauce, dilute the sauce with more water, and prepare fat and lean diced meat, which should be mainly lean, but fat is essential; Chop the minced ginger and green onion.

When frying the sauce, put more oil in the pot, when the oil is not too hot, put the minced ginger first, fry the yellow out of the fragrance, put the chopped green onion into a part, and then put the diced meat. The meat can't be fried, otherwise it won't be able to bite when eaten, as long as the diced meat is fried to change color, put the sauce mixed with water into the pot. I generally use half an hour to fry the sauce, when the sauce is just out of the pot, can not be stirred, when it is slightly thickened, put the remaining minced green onion into the sauce, turn down the heat, then you can stir more, do not let the sauce paste the pot, at this time the oil in the sauce is also fried out, the sauce fragrance also comes out, put a little chicken essence when out of the pot.

The sauce fried in this way is black and shiny, with a layer of oil on it, and the sauce is fragrant, the meat is fragrant, the green onion is fragrant, and the ginger is fragrant. Eating jajangmyeon is also particular about the size of the dish. I usually prepare cucumber shreds, heart radish shreds, boiled green beans, blanched mung bean sprouts, in addition to blanched celery powder, Jiang bean powder, etc., these side dishes are refreshing dishes, nutritious, beautiful color, green, red, white, mixed in the noodles, stained with sauce, it tastes really fragrant.

Finally, there is the rolling out. At this time, the reconciled noodles should have woken up, and they should be tenacious with their hands, and such noodles will be successful. The water is boiling on the stove, the noodles are rolled out by the hands, the water is boiling, the noodles are cut, and then it is time to cook the noodles.

When cooking noodles, you must pay attention to using wide soup, that is, there should be more water in the pot, and cook a little less noodles at a time, so that the cooked noodles are not sticky. In addition, when cooking noodles, you can't stir nonsense, you have to stir **, otherwise the noodles will be boiled. Eating fried noodles is generally not watery, but some people don't like to eat noodles in the pot and think the noodles are sticky, so before the noodles are boiled out of the pot, pour some cold water and then boil the noodles after the pot, so that the gluten cooked is strong and not sticky.

Now, I have taught my daughters-in-law how to make fried noodles, and I have also taught them how to stir-fry and make tricks, and I have asked my daughters-in-law to write "specialty dishes" to see if my daughter-in-law is good at cooking.

Guy, if you want to eat, tell your sister! My sister will do it for you!

The process of making jajangmyeon.

To eat old Beijing fried noodles, you need to use: bean sprouts, shredded carrots, celery, shredded cucumbers, green beans, shredded cabbage, green garlic, garlic.

The recipe of the old Beijing fried noodles:

1.Ingredients: Shredded shiitake mushrooms, shredded cucumbers, shredded carrots, shredded 1000 sheets, minced garlic, minced ginger, minced green onions.

2.To make the fried sauce, first put the minced ginger, green onion, and minced garlic into the pot and stir-fry until fragrant.

3.Add the minced meat and stir-fry until flavorful.

4.Add the sweet noodle sauce.

5.After stir-frying thoroughly, pour in an appropriate amount of water, add cooking wine, salt, sugar and chicken essence to taste, cook over medium-low heat and set aside.

6.Cook the wet noodles and put them in cold water.

7.Finally, put the noodles into a bowl and spread them with hu in turn; Shredded radish, shredded cucumber, shredded 1000 zhang, and shredded boiled shiitake mushrooms, topped with jajanjangmyeon and you're done.

There is no specific dish code, it is generally a seasonal vegetable, or according to personal taste, it is generally a must have bean sprouts, shredded radish, shredded cucumber, soybeans, leeks, diced celery, shredded cabbage, and garlic!! And most importantly, the sauce! Be sure to dry fry it in a small bowl!

The yellow sauce must be crushed finer with a knife and then steamed in the pot! This sauce is delicious with the diced meat! The noodles must have been picked by the pot!

Strong! Put a small half bowl of noodles on top of the freshly fried sauce, and then a large half bowl of dishes! Sprinkle some green onions!

Take a bite of noodles! Nibbling on a bite of garlic!! Beauty!!!

There are 8 kinds of dishes, such as bean sprouts, celery, green beans, cucumber shreds, shredded carrots, shredded cabbage, green garlic, and garlic. Old Beijing's favorite food is cabbage shredded, blanched with boiling water before cooking, and then taken out and mixed with noodles to eat.

The noodle code is in season, the bare plate noodles are not eaten, do not pay attention to the winter cabbage, summer cucumbers, fortunately the bean sprouts are all seasonal, the soybean mouth can also be had, the other look at the collocation, with tofu shredded mushrooms have not been heard, sauce Tianyuan Liubiju can be, the best is dry sauce, your own, according to the taste you can add sweet noodle sauce, directly fried with sweet noodle sauce that is not Beijing's goods, now there are vegetables all year round, much better, more commonly used, code cabbage, bean sprouts, celery, green beans and soybeans "to be soaked", bright carrots, The heart is beautiful, cucumber, green garlic, this is basically enough.

Toon, soybeans, bean sprouts, celery, green beans, shredded cucumbers, shredded carrots, shredded cabbage, green garlic, garlic.

green bean mouth, toon sprouts, blanched leeks cut into sections; minced celery, lettuce slices, and dog's tooth garlic should be broken into two cloves; bean sprouts, remove the roots, and cut the cucumbers with thorns on the top flowers into thin strips; The heart is beautiful, cut a few batches, blanched beans and chopped dices, small radishes with green tassels;

Drizzle a little chili sesame oil, and splash mustard to the spicy nose and eyes.

Although there is only a small bowl of fried noodles, seven dishes and eight bowls are noodles. ”

If it's at home, you can adapt it to local conditions. Radish, cabbage, celery, cucumber, green beans, soybeans, bean sprouts... Both.

Find an old Beijing fried sauce noodle restaurant, 8 kinds of noodles can be tried at a time.

Cucumber is a very common dish, it seems that it is really a different taste, I like to eat more, you better try it yourself.

Oh, a little hungry all...

Hot and sour melon strips, not interested because you didn't do well.

Vinegar garlic, don't eat noodles without this!

Green beans, celery, carrots, bean sprouts, soybeans, cucumbers,

Upstairs, the relatives said that the dripping forehead was also drooling, hungry, hungry, delicious, delicious :)

What you want to eat with what, it is generally cucumber shreds, heart radish shreds, mung bean sprouts, and green beans.

You can also choose celery, chopped green onions, toon, and so on.

This Jian Sui taste is really good, and he ate two large bowls of it.

Ingredients: coarse noodles, 2 grams of salt, 300 grams of yellow sauce (thin), 300 grams of pork, appropriate amount of green onion and ginger, appropriate amount of cooking wine, appropriate amount of vegetable oil, appropriate amount of sugar, a little chicken essence, appropriate amount of water, appropriate amount of cucumber shreds, appropriate amount of shredded radish, appropriate amount of bean sprouts (cooked).

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2. Pour oil into the pot and heat it, put in the green onion and ginger and fry until fragrant, then put in the diced meat and stir-fry, after the diced meat is fried, put in an appropriate amount of cooking wine to continue to fry until fragrant, and add yellow sauce and sugar after feeling that there is no water Stir-fry, and then add some water appropriately, turn to low heat for 10 minutes (be careful not to dry the pot!). Finally, add a little chicken bouillon.

3. If you choose dry yellow sauce, you should dilute it with an appropriate amount of water in advance, and the thin yellow sauce will not be used, but whether it is dry yellow sauce or thin yellow sauce fried sauce, you must add an appropriate amount of water in the process, because the fragrant noodles will be more delicious when the sauce is fried.

4. It is indispensable to eat fried noodles and noodles, in fact, there will be suitable vegetables to add to the fried noodles all year round, as long as you like to eat, cucumbers, bean sprouts, carrots, celery, edamame, toon and so on.

5. Boil a pot of water first, put the noodles in and pick them a few times with chopsticks to avoid sticking together!

6. After boiling, add cold water and then cover the pot to continue boiling, and then add cold water to boil, if it is a thin noodle, it is basically cooked, and the coarse noodles can be boiled for a while!

7. After boiling noodles through cold water, you can use chopsticks to pick and mix, and then control the water and put it into a bowl!

8, just like that, a bowl of fragrant old dishes such as Beijing fried noodles is ready!

One. Preparation of materials.

Ingredients: noodles, pork (fat and lean with ha), green onion, ginger, garlic cloves, dried tofu, bean paste, salt, sugar, light soy sauce, dark soy sauce, cooking wine.

1. Peel and chop the garlic cloves, chop the green onion and mince the ginger.

2. Chop the pork into minced meat.

3. Cut the dried tofu into thin strips and then chop the pieces.

Two. The preparation of fried noodles.

1.150 grams of bean paste.

2.Mix with 200 grams of water.

3.Put 50 grams of oil in a pot, heat and fry chopped chives, then stir-fry the meat until fragrant and white.

4.If the meat is fat, fry it more, so that the fat can come down and the meat will not be greasy.

5.It's almost done, add the sauce.

6.After boiling, add a little chicken powder.

7.A little dark soy sauce.

8.A little caster sugar, stir well, reduce the heat to medium-low.

9.Slowly boil to thicken, boil until fragrant.

10.The water is boiled directly below, do not thaw, do not thaw, do not thaw, do not thaw, say important things three times.

11.After opening it again, gently stir it with chopsticks.

12.Once it's cooked, let's eat jajanjangmyeon!

Ingredients: fresh noodles (if you don't have one, you can also replace them with dry noodles with a package), Tohoku miso (if you don't have one, you can replace them with Zhuhou sauce and soybean paste, both sauces can be used together or separately), meat, eggs, cucumbers. Cool boiled water.

Method: Beat the eggs, put a little oil in the pot, and spread the eggs into egg skins for later use. Cut the meat into shreds or granules, put it in an oil pan and stir-fry, turn off Xiaobo to stir-fry the meat on the bright fire, a little golden, put two tablespoons of sauce and stir-fry, put water, boil slowly over low heat, and wait until the juice rises and collects a little bit to pretend (the amount of juice depends on how many people eat, if there is too much juice and sauce, it will be too salty, and the juice is too little and not enough to taste).

Shred both the egg skin and cucumber and set aside. Because these two materials are directly in the mouth and are no longer heated, they must be cut separately from the meat, so you must pay attention to hygiene.

Wash the boiled noodles in cold water, prepare more cold water, preferably two or three times, and finally wash with ice water if you can. This is called the cold river, and the purpose is to wash away the viscosity of the noodles and make them smoother.

Place the washed noodles in a large bowl, top with shredded eggs and cucumbers, and drizzle with the bolognese. A bowl of nutritionally balanced, meat and vegetarian fried noodles is made. Mix vigorously when eating.

Then just eat it in a big gulp, don't pay attention to eating until the corners of your mouth are all sauce, that's what you feel like when you eat. Jajangmyeon has a rich texture, with smooth noodles filled with soft shredded eggs, crispy cucumbers, and dry and fragrant meat. This is how I make jajanjangmyeon.

Hope it helps.