How to make noodles with fresh soy sauce for noodles, and how to boil the soy sauce for noodles?

Briefly introduce a way to eat soy sauce noodles you said, at least I've eaten it like this, see Xiaoha cook noodles first, needless to say! Whatever the noodles are! - Soy sauce with "Maggi Fresh", which tastes very good, is sold in supermarkets and in both large and small bottles.

Add some lard - chopped green onion - if you like, you can add some chili oil, or "old godmother" - add a little pickled cabbage, refreshing - a little black pepper - you can also add some cucumber shreds Mix these ingredients with the boiled noodles, just try it! ~~

Listen to the advertisement, it's better to buy a pack of instant noodles to eat, delicious, nutritious Light noodles mixed with soy sauce, eat 1 time and eat every day will vomit, you want good soy sauce as a condiment, I can talk about it.

No, first put the noodles in a pot of water to cook, then pour the fresh soy sauce into a bowl, add salt, and ......... monosodium glutamateThen scoop the noodles into a bowl and go with it.

Chow mein noodles or instant noodles in water cloth to be fully cooked! Be resilient and go to the water! Put it in the pot and stir-fry!

Shallot noodles are simple things, and the important thing is to have good ingredients 1. Put the raw noodles in a pot, pour out the hot water when they are cooked, rinse them with cold boiled water a few times and put them in a bowl 2. Add noodles with fresh soy sauce, vinegar, salt, monosodium glutamate, green onions, hand-ground chili paste, peanut oil, sesame oil and mix 3.

Cover the red noodles with a thick layer of chopped shallots and green onions, and they will be fragrant!

Let's make scallion oil noodles and eat them First, cook the fresh soy sauce and dried shrimp together to bring out the umami, fry the shallots in oil, keep the oil and green onions, cook the noodles, and mix them with soy sauce and scallion oil.

The easiest way is to cook the noodles and pour some fresh noodles to eat.

The noodles are eaten directly with soy sauce.

How do you make soy sauce in red soup for noodles? This production is not difficult, it is roughly divided into these steps: boiling stock, frying sesame oil, making chili oil, boiling soy sauce, etc., the black tea soup soy sauce boiled out is bright in color and fragrant, as long as it is noodles, you can put it in it to make the noodles more delicious and visually better.

The main thing about red soup soy sauce is color and taste, there are many steps to make, but it is not difficult, you can operate it according to the following steps.

1. Boil the broth.

The function of the soup stock is to enhance the flavor and make the red soup soy sauce more flavorful. The preparation of broth is very simple, that is, it is mixed and boiled with pork bones, chicken racks, pork, chicken, fish, etc., and it is generally boiled for a few hours until the soup becomes thick and white.

First of all, wash these bones or meat, blanch the meat in the pot, then wash it, put it in another pot and start to boil the broth, you don't need to add anything to the pot, just use the bones, meat, and water, and boil for a few hours.

2. Fry sesame oil.

Frying sesame oil is to make fragrant oil, heat the oil, then add green onions, ginger slices, onions, coriander and other spicy vegetables, fry until these vegetables become dry and yellow, and then the oil in the pot absorbs the fragrance of these vegetables, making the oil particularly fragrant.

After taking it out, continue to add plant spices to fry, which is the commonly used star anise, cinnamon, and fragrance, pay attention to it when frying, and fry it until it is yellow and black.

After the sesame oil is fried, pour chili noodles, salt, five-spice powder, pepper powder, etc. into the basin, and then take advantage of the hot oil on the top, pour it into the basin, and stir constantly to make the pepper noodles evenly heated.

In addition, if you make beef noodles, add some butter here to increase the flavor of the beef and the taste will be more authentic.

Fourth, boil soy sauce.

Boiling soy sauce is even simpler, start the pot and heat the oil, pour in the soy sauce, pour more, wait for a few minutes to boil, pour in the stock and chili oil made on it, and continue to boil for another five minutes to get out of the pot.

In this way, the red soup soy sauce is ready, and when you make noodles, pour it into the bowl and it is a very delicious base soup, and restaurants generally make this soup, because it is more convenient, cook the noodles directly, pour some soup, and then put some chopped green onions, meat, etc.

Summary: The above is the almighty red soup soy sauce practice, there are many steps to make, but it is not difficult, the red soup soy sauce produced is delicious and good-looking, as long as it is a noodle restaurant, it is inseparable from this red soy sauce, it is beautiful and delicious, and it can be used for a long time to make once, which is very convenient.

The method of boiling the noodle soy sauce is as follows:

Chop the ginger and garlic into small cubes. Pour oil into the pan and cook until it is hot for 6 minutes. When it is hot for 6 minutes, pour in the diced ginger and garlic and stir until fragrant. After stirring out the fragrance, pour in the soy sauce, add some sugar, and bring to a boil.

The boiling method of soy sauce is as follows: 1. Prepare the ingredients: soybean soy sauce, brown sugar, rock sugar, water, chives (knotted), ginger slices, star anise, cumin, bay leaves, sannai, cinnamon, grass fruit, cardamom, pepper, tangerine peel.

2. Pour water into the pot. 3. Pour in the soybean soy sauce. 4. Pour in brown sugar and rock sugar.

5. Put the green onion knot and ginger slices into the pot. 6. Finally, add all the spices. 7. After the fire boils, turn to low heat and boil.

8. Boil until the soup is thicker (not too thick), which is 2 3 of the original soup and turn off the heat. 9. Filter out the slag, put it into a glass bottle and seal it after cooling.

Ask what is the ratio of each material.

Five-spice soy sauce: 1. Raw materials: 50kg of water, 10kg of salt, 2kg of sugar, brown sugar, cooking wine or alcohol, 1kg of cinnamon, cloves, tangerine peel, licorice, spice and monosodium glutamate; Preparation method of first-class original soy sauce after sterilization:

Pour water into the pot and boil, wash the cinnamon, cloves, tangerine peel, licorice, and ingredients and wrap them with a filter cloth, put them in the pot, cover them, and slowly boil them over a simmer to remove the dregs after about an hour. Add salt, monosodium glutamate, sugar, and brown sugar to the pot and cook for 10 minutes until all are dissolved, and then add volatile cooking wine or alcohol after cooling, which is the original five-spice juice.

Question: I want to know the material ratio for the first time.

Ingredients: soybean soy sauce 400g brown sugar 80g rock sugar 80g water 50g excipients chives, ginger slices, star anise, cumin, bay leaves, sannai, cinnamon, grass fruit, cardamom, pepper, tangerine peel appropriate amount. Generally, one or two or one or two tablets are sufficient.

Asking questions about how you haven't boiled soy sauce is not practical.

This ratio is too sweet.

Oh, sorry, I really haven't done it, but the proportions in the book are like this. You can increase or decrease the amount of ingredients according to your taste.

After the soy sauce is bought, soak 1kg of soy sauce and garlic cloves for 20 days. After the sauce garlic is removed, the soy sauce is boiled, 10kg of soy sauce is added to 4kg of refined beef cubes and cooked. Bring to a boil and simmer for 4 hours.

You can add a variety of spices and chili peppers, etc. How about garlic beef spicy soy sauce? Dip dumplings and cook noodles.

The beef in the sauce is also delicious. Remember that soy sauce must be brewed well.

First of all, prepare the ingredients you need, clean the ingredients, cut them, put them in a pot, then add an appropriate amount of condiment capsules and water, and boil them for about 5 minutes, so that the soy sauce is ready, and it is very delicious.

The first thing is to boil the soybeans in a pot, then remove them and marinate them in a sealed environment, so that they can be made into soy sauce.

Hello, cooking oil is added when mixing noodles, and after sufficient kneading, the absorbent starch particles can be wrapped in cooking oil, preventing the amylose from being lost from gelatinizing noodles, and preventing amylose from aging (hardening), so that the noodles remain soft all the time. When adding edible oil to the dough, water and edible oil are incompatible, and the edible oil limits the gluten protein and the speed of water absorption in the flour, which prolongs the kneading time, reduces the number of gluten networks, and reduces the elasticity and toughness of the dough. In this way, cooking oil is added to the noodles, which makes the noodles easy to lengthen.

A noodle with vinegar and soy sauce is also completely OK, and different noodles with vinegar and soy sauce, the taste and texture are also different, if the taste is slightly heavier, you can add a few drops of soy sauce when cooking the soup noodles, soy sauce can not only replace the salt, but also make the taste of the noodles better.

2. Put minced garlic, chopped green onions, chili powder and crushed peanuts into a bowl, stir well, you can add cooked sesame seeds if you have conditions, and even crushed peanuts can be omitted if you don't have conditions, it's so homely

3. Cold noodles, ingredients required: 300 grams of noodles, 1 cucumber, 1 coriander, 1 tablespoon of Lao Gan Ma oil chili, appropriate amount of oil and salt, 3 cloves of garlic, 1 teaspoon of chili powder, 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar, half a tablespoon of sesame seeds.

Fourth, Lao Gan Ma chili sauce is very familiar to everyone, almost everyone has eaten it, as a well-known brand in China, it has long been well-known at home and abroad. I remember when I was a child, I didn't like to eat vegetables, and sometimes I just broke the steamed buns and sandwiched the old godmother's chili sauce in the broken steamed buns, so I started eating. At that time, I felt that steamed buns with chili sauce were very delicious food, and I would add some chili sauce when eating noodles.

5. Bean paste as a kind of seasoning that I liked to eat when I was a child, I have always liked it, put some when stir-frying, put some when eating noodles, can add fragrance to the meal, and eat more appetizing.