How to make egg noodle soup, how to make egg noodle soup and noodles

Put the eggs in a pan and fry until fragrant.

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After brewing in boiling water.

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Let the soup boil in the pot and add the noodles to cook.

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Then add salt and sugar to taste, and a dash of oyster sauce to taste.

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Add the lettuce. <>

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Add a few drops of sesame oil to the soup bowl.

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Pour the boiled noodles into a bowl and add the coriander.

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Bring half a bowl of water to a boil, add a little soy sauce, salad oil, salt, monosodium glutamate, chopped green onion, minced garlic, add a dozen loose eggs, and heat until the egg droppers are cooked. Pour into a bowl and set aside. Add a bowl of water to the pot, bring to a boil, put a small handful of noodles, bring to a boil, add half a bowl of cold water, bring to a boil, take out the noodles, put them in the egg drop soup, turn them slightly, pour a few drops of sesame oil, and a bowl of egg noodle soup with a good taste is ready.

Egg noodle soup is very easy to make, first make the noodles, make tomato egg soup in another pot, first wash and peel the tomatoes, cut them into dices and pour oil into the pot, first scramble the eggs out and put them on a plate, and then fry the diced tomatoes, fry the diced tomatoes out of the juice, pour in the eggs, add a small spoon of water, and it will be out of the pot after five minutes, and the egg noodle soup will be ready.

When the weather is cold, this season is especially suitable for eating egg noodle soup, which is simple and delicious. Beat two eggs, stir well, chop the green onion and set aside. Remove the oil from the pan, boil the green onions, pour in the eggs and stir-fry, and shovel the eggs.

Hold the eggs, pour water into the pot, put the noodles into the noodles after the water is boiled, pour the eggs into the pot after the noodles are cooked, add salt chicken essence to taste, and finally sprinkle with chopped green onions and pour sesame oil to get out of the pot. A bowl of noodle soup in my stomach, and I immediately felt warm.

When the water is boiling, beat one or two eggs in a bowl, stir evenly, slowly pour the beaten eggs into the pot after the water boils, and then go down, and when the noodles are cooked, even the egg flowers and noodles are fished out together, and add an appropriate amount of chopped green onions, sesame oil, soy sauce and so on according to personal taste.

Ingredients: a few five-finger peaches, half an old hen, 4 red dates, an appropriate amount of noodles, a handful of green vegetables, 1 shallot, 2 grams of salt.

Steps:1Stew chicken broth 2

Boil some greens in water and set aside 3Cook the greens and scoop up some noodles 4Cook the noodles and pour out the water 5

Pour in the chicken broth, sprinkle some chopped green onions, add salt 6Boiled greens as a base 7Pour into a bowl and add some spicy radish 8

Don't be too sweet.

Cook the noodles in boiling water, and when they are eight ripe, mix the prepared chives and coriander segments with extremely fresh sesame oil and sprinkle them into the noodle pot. Finally, pour the beaten egg mixture evenly into the pot. If the taste is heavy, add a little salt, heat it with pepper oil, pour it into the pot, and turn off the heat.

1.Divide the pressed dough into two pieces, take one of the pieces and flatten it with a rolling pin to make it better than the dough sheeter.

2.Turn on the dough sheeter in 1 gear and let the dough sheet pass through the dough sheeter.

3.Fold the dough sheet in half once and pass it through the dough sheeter about 3 times again.

4.Cut the dough sheet in half from the middle, turn the dough press to 5 gears, separate the two dough sheets through the dough machine, press all over, and the noodle base dough is ready. One piece is pressed and the other is pressed.

5.The finished noodles should be sprinkled with flour again to prevent them from sticking together after a long time, so that they don't become noodles when they don't have noodles.

Fry the poached eggs first, and when the soup noodles are cooked to 7-8 percent, add the fried poached eggs and a few lettuce or coriander leaves, so that the soup noodles are clear and the eggs and vegetables are moderately heated. The noodle soup is delicious.

Egg noodle soup is very simple, just add poached eggs or raw eggs to the noodles.

Two kinds, one poached egg and one beaten into egg drops, add to the noodle soup.

1.Let's talk about the details of scrambled eggs first, which is suitable for scrambled eggs in any dish: do not put oil when scrambling eggs, and then pour oil after heating the pan, which can prevent the eggs from sticking to the pan.

Then pick up the pot and turn it around, so that most of the pot is stained with oil, which is also anti-sticking. It is best to use sesame oil when scrambling eggs, the scrambled eggs are golden and delicious (unless you don't eat hu oil), and when the eggs are not fully cooked, use a spatula to stir the eggs into egg drops, the size of the egg drops is determined by personal preference. Don't scramble the eggs too old, because they will have to be cooked again later.

If you want to eat tender eggs, you can add a little water or water starch when beating the eggs. Heat: Just over high heat, medium to low heat when almost set.

2.After the eggs are fried, when the tomatoes are fried, you should first boil the pot (at this time, you can do without sesame oil), in addition to the old ginger, add chopped green onions (and minced garlic), add tomatoes after stir-frying, if you want a better taste, you can peel off the skin when cutting the tomatoes. After stir-frying the juice, add water and eggs to boil together, and then add seasoning.

Note that if it is monosodium glutamate, add it later (before cooking), because monosodium glutamate should not be cooked for too long; Add the essence of chicken when you can stir-fry. Cook until the tomatoes are soft and rotten, and the appropriate amount of juice can be taken out of the pot, and sesame oil can be drizzled before cooking.

You can also put some minced garlic in before cooking, stir it and turn off the heat, so that there is a garlic fragrance. Friends who don't hate garlic can try it, it tastes very good.

3.There is another way to fry tomatoes: you can cut a little shredded green pepper and fry it together, the green pepper can enhance the fragrance and taste very good.

4.After coming out of the pot, you can also add some water starch into it, remember to mix well, this step is also called thickening or brine.

Egg noodles are made of eggs and flour as the main ingredients, and the eggs are put into the flour to add condiments and evenly. Paste into a paste. Then the firewood is the best, when the pan is hot, brush the pot with vegetable oil, then scoop a spoonful of egg pulp, spread it in the iron pot, wait for the egg dough to mature, turn it over and bake it for a while, take it out, put it on the shakpan, overlap it one by one, and then cut it into uniform noodles.

When eating, first put the ingredients in the bowl, then put the cut egg noodles into a colander, put them in boiling water for a few seconds, remove them and put them in a bowl, add a little green onion, and a few cabbage leaves to eat.

In the process of processing stone-ground noodles, eggs and flour are added, and the nutrients are effectively retained through the aerobic proofing of the dough. The noodles are dry and dehydrated, making the noodles soft and not sticky, and the noodles are delicious and healthy!

Pros: There is no need to cook the egg noodles directly while the noodles are cooking.

Stone grinding noodles, because the stone grinding teeth are wide and orderly, the speed is about 20 revolutions per minute, so that the temperature is low, to avoid the destruction of the effective nutrition and quality of raw materials by high temperature and high pressure in contemporary mechanical production, the natural friction between stone grinding and grain, and the minerals and nutrients enter the flour, which is natural.

1. Ingredients: appropriate amount of flour, 2 eggs.

2. Put an appropriate amount of water in the pot. I made it for two. Because noodle soup is easy to cook, if you put too much water, the soup cannot be called soup but water.

3. Put an appropriate amount of noodles in a bowl, add water, and stir the noodles into a batter. If you put too much water, the noodle soup will be thinner, and it will become jasper soup, and if you put less water, the noodles will not be fully stirred.

4. After the water boils, slowly put the batter into the water, and stir constantly, otherwise the noodle soup will become a lump after entering the water, and it will be made into a lump soup.

5. Beat the eggs into a bowl and beat them, note that if the eggs are too loose in the pot, they are all yellow egg flowers, if you want to eat egg whites, just break them up a little. In this way, the result is egg white.

6. Wait for the noodle soup to cook to a transparent color, that is, pour the eggs into the pot when cooked. Slowly pour the eggs into the pan along the edge of the pan, do not stir, if it is stirred, the frangipani will break, affecting the taste.

7. Wait for the frangipani to form and the egg soup will be ready.

As one of the nutritious noodle dishes, egg somen soup is very popular with the public, and many people also use egg somen soup as a staple food for lunch. People love the smooth texture of noodles, and if you put eggs in your somen noodles, the combination of the two is delicious. So let's introduce the method of egg somen soup.

1. Beat the eggs into a bowl and stir them into egg liquid for later use, and prepare raw materials such as green onions, ginger and garlic.

2. Heat the pot, pour in the peanut oil, put the green onion, ginger and garlic, and put the egg in.

3. After the eggs are scrambled, pour the water into the pot, bring to a boil, and turn off the heat.

4. Put in the noodles, cook over medium heat, season, and add salt.

5. After the noodles are cooked, put the noodles in a bowl, pour the soup you have made into the egg noodles, and finally pour in the appropriate noodle soup. The delicious egg somen soup is ready, and if you like, you can make a poached egg at the end of the noodle cooking, which is more nutritious.

Preparation of egg somen soup

The soup recipe is different from the north and the south due to regional differences, and the soup preparation of egg somen soup is also different due to the difference in taste between the north and the south. Let's take a closer look at the preparation of egg somen soup in the north and south.

1. There are also two kinds of southern soup, namely red soup and white soup. The main ingredients of the red soup include soy sauce, rice wine, water, salt, green onion, ginger, sugar (or rock sugar), anise (star anise), cinnamon, Sichuan pepper, cloves, grass fruit, etc. The color of the marinated dish is red, so it is called red soup, and the dish is sweet and mellow because of the addition of soy sauce.

The ingredients for white marinade do not add soy sauce and sugar, and are only made with water, some seasonings and traditional Chinese medicine. The original material color is presented, but sometimes a little light soy sauce is added to avoid the color being too white.

2. The main ingredients of northern soup include soy sauce, Shaoxing wine, water, salt, green onion, ginger, sugar (or rock sugar), anise (star anise), cinnamon, pepper, cloves, cinnamon, etc. Bring the water to a boil and put the ingredients in the pot, and if you like to eat meat, add the meat to the pot and cook the flavor of the meat completely.

Instructions for making the soup:

1.The container of the soup should be clean, and the taste of a pot of soup soaked in food for 5 times in a row has been weakened, and the above ingredients must be rematched.

2. After the soup is ready, it should be kept clean frequently, such as removing oil, filtering, cooking and cooling, etc.

3. During storage, do not shake the container, let alone add cold water.