Various somen practices, Japanese somen practices

Various somen practicesVarious somen practices.

Somen noodles are a very ancient kind of pasta in our country, the raw material for making this pasta is wheat flour, ginger and green onions and other seasonings can be added in the production process, although this pasta is very ordinary, but it tastes very fragrant and delicious, and it is very nutritious, such as rich in starch and carbohydrates, you can quickly replenish energy after eating, and the following introduces several popular somen noodles production methods.

The practice of somen noodles.

11.Wash the ingredients and cut the peppers into foams, 22Finely chop the shallots, finely chop the tofu skin, and mince the garlic.

33.The cabbage is torn and cannot be cut with a knife, 44Heat the pot and pour in the rapeseed oil to heat up, pour in the chili foam, add salt, chicken essence, garlic, soy sauce and peppercorn noodles.

55.Add water to a separate pot, and put bok choy, tofu skin, 66Scoop a small amount of spicy whistle into a bowl, add some noodle soup, the noodles out of the pot, sprinkle a small amount of chopped green onions, and the delicious somen noodles are out of the pot.

Somen noodles with tofu cabbage.

A large collection of ingredients.

Except for the shredded mustard, shred the other ingredients and set aside. Shredded carrots, shredded shiitake mushrooms, shredded bamboo shoots, shredded fungus.

Mix the vegetables and stir-fry for 3 4 minutes, then add a little salt, a little pepper, and a little soy sauce to color, mix well, and let it cool for later use.

Cut the tofu skin into a triangular shape, add an appropriate amount of stir-fried vegetables, and fold just enough to cover the vegetables.

Fold the left side to the middle, then turn to the front, and then the right side to the middle, turn to the front, and seal the mouth with batter. (In this way, the thickness of the two sides will be the same, and it will be more even).

After the stock is boiled, add a bunch of thin Kanto noodles and cook them, and add the greens when the noodles are almost ripe to keep the greens crisp and green.

Put the boiled noodle soup and vegetables in a bowl and add the fried tofu rolls to finish.

Oysters with three cups of vegetarian sausage.

After washing the sausage, blanch it in boiling water for about 3 minutes, drain off the excess water, and slice it.

Stir up the oil pan, put the minced garlic into the pan until fragrant, pour in the onion slices and stir-fry, then add the dough sausage and stir-fry again, and pour in the oyster sauce. Rice wine. Soy sauce.

Sugar. Gherkins. 1 2 cups of water after stir-frying, reduce the soup over low heat, add some nine-layer tower and a little crushed chili pepper (can be omitted) before cooking, stir-fry and then put it on the plate.

In fact, this kind of Japanese somen noodles is a bit like cold noodles, and when you make them, you will prepare several kinds of sauces, and each person can choose according to their own taste. Because the noodles are too cold, the tendons are cold, and it is very summery. I've put it together for you. The Japanese method of somen noodles is welcome to read.

Japanese flowing water somen noodles

Materials. Japanese somen or soba 100g

2 slices of cucumber.

1 cherry tomato.

Lemon 1 slice.

Kombu 80g

Boito flakes 15g

Ginger 20g

Sugar 1/2 teaspoon.

Salt 1/4 teaspoon.

2 tbsp light soy sauce.

The practice of Japanese running water somen noodles.

1.Wash and chop the kelp, slice the ginger and set aside.

2.Take a pot of water, shout the water slag, put in the kombu crushed and old ginger slices of method 1, cook for half an hour on low heat, then turn off the fire, and then put in the bonito slices and soak for 30 minutes, remove and filter to cool.

3.Add all seasonings to Method 2 and mix well.

4.Blanch the Japanese somen noodles and rinse them with cold water until cool.

5.Take a deep plate, put ice cubes and cold boiled water, roll up the noodles from method 4 with chopsticks and put them on a plate, then dip the cucumber slices, tomatoes, lemons and beef slices in the sauce of method 3 and eat.

Tips: Since the bamboo is not split at home to make this dish = so simply cook the noodles in hot water, then cold water, ice cubes (optional) to cool the noodles, and then mix with sauces, mixed vegetables, simple, refreshing pasta is made. This was exactly what I needed in the summer!

Cuisine and state sales efficacy: Japanese cuisine

Ingredients for making Japanese cold somen noodles:

1 pack of somen noodles. 2 shrimps, 1 egg, 2 shiitake mushrooms.

Ingredients for the vegetarian noodle sauce: 2 pieces of bonito essence, 1 2 teaspoons mirin, 1 2 teaspoons of light soy sauce, 1 bowl of water.

Detailed steps for how to make Japanese-style cold somen noodles.

1.The shrimp are first boiled in water, and the shells, intestines and edges are removed. Mix the eggs evenly, fry them in a pan over low heat, then shred them and set aside.

2.Soak shiitake mushrooms in hot water until soft, then add a little Japanese soy sauce, mirin and sugar and simmer for 2 hours before shredding.

3.Bring the water to a boil, add the vegetarian and cook for about 1 2 minutes, stirring while cooking to prevent the strips from sticking to each other.

4.Then add cold water and soak for about 1 minute over the cold river, scoop up; After boiling the water of the wooden fish essence, stir the mirin and light soy sauce into a vegetarian sauce, pour it on the cold, and carefully spread the ingredients: shrimp, shredded eggs, shredded mushrooms, etc. on the noodles.

1. 600 grams of ramen, 1 boxed tofu, 3 eggs, 1 tablespoon of salt.

2. 1 tablespoon vegetable stock powder, 12-15 cups of vegetarian stock, appropriate amount of white vinegar, 1 2 teaspoons of pepper, and favorite side dishes.

3. Wash and shred bamboo shoots, carrots, fungus and shiitake mushrooms, and cook in order for later use. Cut the boxed tofu into strips and set aside.

4. Beat the eggs into egg liquid, wash and soak the enoki mushrooms until soft, remove the knots on the heels.

5. Wash and cut off the coriander for later use.

6. Cook the ramen noodles until cooked through, then set aside.

7. Bring the vegetarian stock to a boil, add shredded bamboo shoots, shredded carrots, shredded fungus, shredded shiitake mushrooms and all seasonings.

8. Bring to a boil over low heat, then add the egg mixture and enoki mushrooms.

9. Pour the aether white powder on the noodles and put the coriander when eating.

For noodles, a staple food, the practice varies from place to place, with small noodles in Chongqing, hot dry noodles in Wuhan, and fried noodles in Beijing. Chongqing noodles, hot dry noodles and fried noodles are all rich in flavor, in fact, there are some light ways to make noodles, and the easiest way to make vegetarian soup noodles is to cook the noodles. What are the recipes for vegetarian soup noodles?

1.Method 1: Prepare the base and add green onions and beef powder to the bowl.

Add a little soy sauce and a little salt, and set aside. Bring water to a boil in a pot and add the noodles to the boil. When cooking the noodles, pour an appropriate amount of soup from the pot and pour into the spare base bowl.

Add another hard-boiled egg and cook the noodles until cooked through. Remove and serve in a bowl.

2.Method 2: Pour oil into a wok and stir-fry minced garlic.

Add the diced green beans and stir-fry for 1 minute. Add an appropriate amount of diced carrots. Add some chopped black fungus.

In put a tomato and fry out the broth. Add an appropriate amount of five-spice powder and a little soy sauce and stir well. Add an appropriate amount of water to boil, turn off the heat when the vegetables are cooked, add an appropriate amount of chicken essence and light soy sauce to taste.

Bring water to a boil and add the noodles to cook. Remove the cooked noodles into a bowl and pour an appropriate amount of vegetables.

3.Method 3: Boil water in a soup pot, add the dough and celery slices to cook, and then add the shredded lettuce.

Prepare a seasoning bowl, light soy sauce, salt, peanut oil and aged vinegar, and tear in a little seaweed! Pour the cooked vegetables and noodles with water into a seasoning bowl. Mix well, add chopped green onions, and you're done!

4.Method 4: Clean and chop the chives.

Take a large bowl, add chives, a pinch of salt, 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, a little sesame oil, pour an appropriate amount of water into the pot and bring to a boil, then scoop 2 tablespoons of hot water into the bowl, put the noodles into the pot and cook. Put the noodles in a bowl and serve.

1.Somen noodles are one of the traditional noodle dishes of the Han Chinese people, made with wheat flour. Like udon noodles, somen noodles also have strict requirements in terms of thickness and thickness.

It is very thin, usually less than a millimeter in diameter. Noodles are cold and clear, and can be soaked in broth or meatballs, or poured into soy sauce without being poured over other foods. The soy sauce is usually bonito and seafood, and can be served with green onions, ginger, and green garlic.

2.Noodles are one of the indispensable staple foods on a daily basis, and there are many types. Many vegetarian friends around me like to eat noodles, eat noodles to nourish the heart, vegan noodles are not easy to find in the takeaway industry, but fortunately, noodles are also simple, and there is a way to do it once and for all.

People love to eat noodles, it is easy to eat, nutritious, and has a variety of methods, such ......as stewed noodles, cold noodles, fried noodles, and hot soup noodlesWith different sauces and vegetables, it will instantly bring you a different taste.

3.If you are boiling dried noodles and rolling noodles, you don't need to work too hard, as long as the noodles are stirred up in time when you are under the noodles, but if the noodles are grouped together, you should pay attention to this point, and the water temperature should not be too high at the same time, try to let the noodles fall into the pot as much as possible, and the noodles will not be lumped together, and the taste and texture will be correspondingly better.

Most noodle dishes have some meat added to them, so the taste will be more delicious than somen noodles. In addition, many people have a certain misconception about somen noodles, thinking that somen noodles are boiled noodles with nothing to be put in, but in fact, somen noodles are not the same as boiled noodles in clear water, and the method must not be much simpler than meat noodles. So, how to cook vegetarian noodles to eat?

1. Tomato and lettuce noodle soup.

Ingredients: 1 small handful of dried noodles, 2 tomatoes, lettuce, cooking oil, salt to taste.

Method:1Wash the lettuce and cut it into small pieces for later use. Wash the tomatoes and cut them into cubes.

2.Pour an appropriate amount of cooking oil into the pan, pour the tomatoes into the pan and stir-fry until the tomatoes are tender.

3.Pour 2 bowls of water into the sautéed tomatoes.

4.After the tomato soup is boiled, add the somen noodles, break them up with chopsticks, and bring them to a boil again.

5.Add a pinch of salt to taste.

6.Finally, add the lettuce cut into pieces and bring to a boil again to remove from the pan.

2. Vegetarian lo mein.

Ingredients: noodles, tomatoes, eggs, seasonal vegetables, garlic, light soy sauce, salt, sugar, laba garlic and soup, sesame oil.

1. In addition to tomatoes and eggs, the ingredients need to be made into the bottom of the ketchup, and other vegetables can be arbitrary, suitable for it, a tender pumpkin and gourd are used here.

2. Peel and dice the tomatoes, stir-fry the eggs with salt, dice the pumpkin and gourd, and prepare some garlic and green onions.

3. Put a little oil in the pot, add the minced garlic and stir-fry until fragrant, add the diced pumpkin and gourd, add a little salt and stir-fry until cooked and soft.

5. Pour in the fried diced pumpkin, gourd and eggs, add an appropriate amount of light soy sauce and stir-fry evenly.

6. According to the soup in the pot, you can add some meat soup with excellent taste, if you don't have it, you can add some water into it, cover the pot and cook for about 5 minutes, add some laba garlic and soup to increase the sour taste.

7. Season before cooking, add an appropriate amount of salt, chicken essence and sesame oil, shallots or coriander, stir evenly and cook again.

First of all, women can eat some sweet potato porridge during confinement, which is good for the female body in the child, helps digestion, and prevents constipation. Therefore, if a woman is in confinement, she can put a little sweet potato in it when cooking porridge, and the taste will be sweeter.

Secondly, during the confinement period, women should pay attention to eating some liquid food and semi-liquid food, which can be better digested. You can usually make some porridge to drink, or stew some nutritious soup, such as crucian carp soup, pig's trotter soup, pork rib soup, etc., which are more suitable for women during confinement, and also help women in confinement to milk.

In addition to ensuring that you are not allowed to eat some food that will cause harm to yourself or your child, such as some cold food, if you eat such food, you may not only let your body be troubled by cold, but also may make the baby have diarrhea or stomach discomfort because of eating such food, in addition, spicy food should not be touched during confinement.