Hello, I am the owner of a small dumpling noodle shop, and I want to find the recipe for the dumplin

Dumpling noodles. The recipe and method of the marinade are as follows:

1. Ingredients: Appropriate amount of salt, a carrot, a potato, a small piece of tofu (according to your own needs), a piece of pork tenderloin (according to your own needs), an appropriate amount of green onions, and a coriander (you can use shallots if you don't like it.)

instead), cooking wine.

Soy sauce, appropriate amount of oil, thirteen spices.

Appropriate amount, chili flakes to taste.

2. Step 1: Dice tofu, meat, potatoes and carrots. Finely chop the green onions and coriander.

2. Pour oil into a hot pan. Drain more oil, and the amount of oil should be two or three times more than usual.

3. Put the chili noodles when the oil is ripe and fry the chili oil.

Add tofu and green onions and stir-fry. If you don't know what seven ripe is, fry the oil first, then add tofu and stir-fry a few times before adding chili noodles, so that the oil temperature will drop and the chili noodles will not be fried. You can put two or three spoons of chili noodles according to your taste.

4. Put the meat and stir-fry to change color, then put potatoes and carrots and stir-fry, pour some light soy sauce and stir-fry a few times.

5. Add an appropriate amount of water after stir-frying the fragrance (add water appropriately according to the number of people and how much oil is put in), then add thirteen spices and cooking wine, and stop the fire for five minutes after boiling.

6. Put coriander immediately after the ceasefire (if you don't eat coriander, you can put chives). So that the soup is ready.

7. Boil the noodles in a pot under boiling water, after the noodles are cooked, soak them in cold boiled water to make them stronger. I add the soup that I have made, and the finished product.

This recipe is generally not given by anyone, so you can only find someone you know or find some information on the Internet to figure it out.

There are tomatoes, eggs, kidney beans, green peppers, shredded pork noodles, fennel noodles, shredded pork noodles, shredded pork noodles, shredded mushroom meat, mustard noodles, shredded pork noodles, etc. From the point of view, there are two kinds of marinade for dividing the lo mein, one is mixed with the marinade, and the other is the clear marinade, the mixed marinade needs to be thickened when making it, so the mixed marinade is also called the marinade, and people generally make it according to their personal taste when making the marinade, and the marinade with noodles is very delicious and delicious.

Tomato and egg beating lo mein preparationTwo tomatoes are washed and sliced, one bell pepper is washed and diced, the appropriate number of shiitake mushrooms is diced, two eggs are mashed, salt is added to the egg liquid, a piece of ginger is chopped, and various tomatoes and egg noodles are chopped, oil is poured into the pot and the egg liquid is scrambled into egg flowers, and the oil is put in the oil to heat the chives and ginger, and the tomatoes are poured into the stir-fry, and when the tomatoes are out of the water, the egg flowers are poured in and fried for a while, and then the diced persimmon peppers and shiitake mushrooms are put in turn.

Then add water and boil into the flavored water, which can be slightly more than when making soup, about five minutes, and then put it out, pour it into the noodle bowl, add salt, add more soy sauce, peppercorn powder, monosodium glutamate, sesame oil, put another pot and boil the noodles, the noodles are good, that is, put them into the noodle bowl with tomato soup, sprinkle with coriander, fragrant.

Lo mein, a traditional snack of the Fujian Han nationality. It is made of various ingredients and mixed with dough. The taste is sweet, smooth and rich, and it is the gift food of the people of Putian City, Quanzhou City, Zhangzhou City, Xiangcheng and Longhai in the southern coast of Fujian Province to celebrate the festival or celebrate the birthday.

Now the catering industry has listed lo mein as a famous spot.

To make the soup stock of lo mein, it is necessary to select good shiitake mushrooms, shrimp meat, pork, squid, shredded bamboo shoots, daylily, condiments flatfish, sandworms, coriander, leeks, bean sprouts, pepper, sand tea sauce, garlic, shredded eggs, etc. The best soup to make is bone broth or broth. Specially selected shiitake mushrooms, pork and other ingredients are poured into the soup and boiled thoroughly, then sweet potato powder is added to thicken, and some rock sugar, salt, and monosodium glutamate are added to increase the sweet and smooth taste.

When eating, generally put some leeks and bean sprouts at the bottom of the bowl, put noodles on top, and then mix with braised soup, and add coriander, shredded eggs, pepper or sand tea sauce to people's favorites, so that the flavor is unique and the teeth and cheeks are fragrant. Lo mein has been passed down in Xiangcheng for thousands of years.

Putian lo mein. Make raw lo mein.

1. Ingredients: 400 grams of raw fine noodles, 100 grams of lean pork, 100 grams of fresh shrimp.

2. Auxiliary materials: 10 grams of shiitake mushrooms, 1 egg, 20 grams of daylily.

3. Seasoning: 30 grams of cooked lard, 5 grams of refined salt, 20 grams of wet starch, 800 grams of meat broth, 6 grams of monosodium glutamate, 3 grams of green onion, ginger and minced garlic, appropriate amount of sesame oil, shallots and pepper.

Procedure. 1. Cut the lean pork into shreds, cut the mushrooms into shreds, and beat the eggs into a bowl.

2. Put the wok on the fire, scoop in the cooked lard and heat it, add the green onion, ginger and minced garlic to stir-fry until fragrant, and fry the shredded meat, shrimp, mushrooms and daylily slightly, and put in the meat broth to boil. Add monosodium glutamate, refined salt, mix with wet starch into marinade, and then add egg liquid.

3. Put the wok on the fire, add water to boil, put the cooked noodles into the hot and scoop them up, put them in a soup bowl, pour the marinade on the adjusted marinade, sprinkle with sesame oil, shallots and pepper.

How to braised the soup: 1. Cut the shiitake mushrooms and dried squid into strips, soak them in water with the scallops for 15 minutes, then drain them for later use. Slice the lean meat and add sweet potato powder to dip well.

2. Chop the garlic and pour it into the oil and stir-fry until fragrant, then pour in the mushrooms, dried squid, dried scallops and shrimp and stir-fry a few times.

3. Boil water in another pot (how much water to add depends on the amount of food, generally two people need to add about 1000ml of water), pour in 2 fried raw materials and lean meat.

4. After the soup boils, add thickening, then break the duck eggs and stir evenly before slowly pouring them into the boiling soup.

5. After adding salt and monosodium glutamate to taste, a pot of authentic lo mein soup base becomes fresh!

It can only be said that the fried condiments, the meat is cut and fried together, and the noodles are boiled and mixed with a spoonful of OK

What are the ingredients, what to put in the mind, put more, depending on your taste

Ingredients: Noodles (both ingredients and process are omitted).

Ingredients: lean meat, eggs, fungus.

Ingredients: Garlic.

Condiments: light soy sauce, salt, soup (if not, can be omitted), pepper, sesame oil.

Method: 1. Soak the dried fungus, wash, shred, and drain;

2. Beat 2 eggs, pour them into hot oil in a hot pan, fry them quickly, put them up, and chop them (if you have labor and time, you can also mash them with a spoon);

3. Add a little oil to the pot of scrambled eggs, pour in the fungus shreds after heating, stir-fry quickly for 2 minutes, add light soy sauce and salt, continue to stir-fry for 1 minute, add 1 bowl of water (the amount of 2 noodles), boil, turn to medium-low heat and continue to cook (at this time, I switch to the soup pot and put it on the induction cooker to continue the cooking process);

4. Wash the pot, add 3 bowls of water (you can pour it if you have thick soup, and season it with salt if you don't have it), boil, and cook the noodles (omit the process diagram and other descriptions);

5. In the process of boiling the fungus and noodles, start to cut the shredded meat, mix well with light soy sauce and starch (please ignore the last pot made of shredded meat in the process diagram);

6. Wash the garlic and cut it into small pieces;

7. After boiling the fungus for about 10 minutes, turn to low heat, slowly lower the shredded meat into the fungus soup, turn to high heat and bring to a boil.

8. Pour in the crushed eggs, cook for 2 minutes, add the garlic segments, mix well and cook for another 1 minute;

Pour in pepper and sesame oil to taste;

10. Cook the noodles and put them in a bowl (you can add a small amount of noodle soup);

11. According to personal preference, add cheeks.

Beijing flavor lo mein.

Production: (1) Shiitake mushrooms, black fungus, and yellow flowers are made with cold water, washed, and the hard roots of the yellow flowers are cut into inch segments, and the fungus is torn into appropriately smaller pieces, and the mushrooms are squeezed dry for later use.

2) Blanch the pork belly with water to remove the blood. Heat the pot and cook the meat pieces, add salt, green onions, ginger slices, Sichuan peppercorns, and star anise for about 40-50 minutes, take out and cut into small slices for later use. The broth can be seasoned empty, and the original juice is set aside.

3) Put oil in the pot, add green onions, ginger and jasmine and stir-fry until fragrant, add sliced meat, shiitake mushrooms, black fungus and yellow flowers and stir-fry, add the broth to boil, change to low heat and cook for 30 minutes.

4) Thicken the soup to thicken it. Beat the eggs, sprinkle them on the soup to form egg droppers, and turn off the heat to serve.

5) In another pot, put peanut oil or sesame oil (depending on personal preference) and heat it, put in Sichuan peppercorns, the Sichuan peppercorns turn black and fragrant, remove the Sichuan peppercorns, and pour the hot oil evenly on the marinade.

6) All that's left is to boil the noodles over the fire, pour this marinade over the boiled noodles and you're done.

There are many kinds of marinade, such as tomato and egg marinade and eggplant marinade, and so on!

The noodles are delicious because of their strength! With cold water and noodles, the noodles are very strong and delicious!

I don't know about lo mein! To make noodles, it is more delicious to separate the noodles from the soup.