How to make dumpling noodles delicious? How to make noodles delicious?

Bitter buckwheat dumplings do this, the muscles are smooth, sour and spicy appetizing, and the taste is better than what is sold outside! Tartary buckwheat noodles are nutritious noodles made of tartary buckwheat as raw materials, which is one of our usual staple foods, there are 18 kinds of amino acids in the protein of tartary buckwheat noodles, and 8 kinds of essential amino acids are higher than rice, wheat and corn; The content of calcium, copper, zinc and iron is 2-3 times that of rice and wheat, and it also contains a variety of trace elements such as selenium, iodine, chromium and a variety of vitamins. There are many different ways to eat tartary buckwheat noodles, the most simple and delicious is the sheep blood dumpling noodles, the summer is cool and loves to eat cold, in the autumn festival will choose the sheep blood dumplings, the dumplings are boiled with boiling water, pour on the hot soup, put the lamb blood tofu, coriander, green onion or garlic sprouts, and immediately a bowl of steaming dumplings will be done, fragrant and tender and smooth and spicy enough.

Bitter buckwheat noodles].

Ingredients: 1 dumpling noodle**, a few coriander chives, a piece of tofu, a box of lamb's blood, salt, pepper, chicken essence, balsamic vinegar, light soy sauce, oil and chili, broth.

Method: 1. This kind of baked noodles is cooked, and it is sold in supermarkets, so it is very convenient to make.

2. Prepare a piece of tofu and a piece of sheep's blood, 3 cabbages and a few coriander chives.

3. Pick and wash the coriander and chives, cut them into small pieces and put them on a plate for later use.

4. After rinsing the tofu, cut it into small strips, put it in a pot of boiling water and cook for 3 minutes, remove the beany smell and remove it.

5. After the sheep blood is rinsed, cut it into small strips, put in the sheep blood strips, blanch for two minutes and remove them.

6. Boil half a pot of boiling water, put in the cabbage and boil it after the water boils, and put the dumpling noodles into the bubble without boiling.

7. Take out the baked noodles and cabbage and put them in a bowl, put an appropriate amount of tofu and sheep's blood, sprinkle coriander and green onion, add a little salt, pepper, chicken essence, balsamic vinegar, light soy sauce, mustard oil, and oil and chili.

8. Pour the hot soup into a bowl, blanch the fragrance of chopped green onions and coriander, stir well and serve.

Dumpling noodles are a kind of traditional pasta food, the maker uses the dumpling bed (a tool for making dumpling noodles, with a leaky bottom) to put the good buckwheat dough and sorghum dough (now mostly wheat dough) in the dumpling bed, and sit on the lever to directly squeeze the noodles into long strips and cook them in a pot to eat. This kind of noodles are smooth and smooth, easy to operate, fast, and very suitable for group dining in larger scenes. At the same time, the dumplings are added with pure mutton fat boiled chili pepper and a century-old pot soup and fresh and delicious mutton, supplemented by star anise, fennel, chili, pepper, cinnamon, green onion, wolfberry and other more than ten kinds of condiments, not only delicious to eat, fragrant but not greasy, and has the function of warming the stomach to go cold, nourishing yin and aphrodisiac, health care and disease prevention.

In central Inner Mongolia, noodles are also used to make dumplings, and the steamed hot noodles can be eaten with meat or stewed vegetables. This traditional and unique way of preparing food has been around for more than 1,400 years. At first, the ancestors drilled 6-7 small holes in the horn of the ox, the holes were the size of a coarse twine, and the batter was put into the horn and boiled into noodles in a pot of boiling water.

Homemade dumplings.

Ingredients: 1 round eggplant, 200 grams of pork belly, 2 star anise, 1 green onion, 1 ginger, 1 teaspoon of soybean paste, 1 teaspoon of sweet noodle sauce, 1 teaspoon of bean paste, 400 grams of flour, 100 grams of corn flour, 260 grams of water, 3 grams of salt, 3 grams of alkaline noodles.

Steps: 1. First wash and peel the eggplant and cut it into small cubes about 1 cm square.

2. Peel and cut the pork belly into small cubes, cut the green onions into chopped green onions, and cut the ginger into ginger slices.

3. Sit oil in the pot, add the diced pork belly after the oil is hot, stir-fry the diced pork belly to extract the oil, add chopped green onions, star anise and ginger slices to continue stir-frying, then add a spoonful of soybean paste, a spoonful of bean paste and a spoonful of sweet noodle sauce to stir-fry the sauce fragrance.

4. Add the diced eggplant, add an appropriate amount of salt, stir-fry over high heat, fry the eggplant until soft, and fry until it is completely cooked, without the taste of raw eggplant.

5. After the eggplant is cooked, add the hot water that has not been covered by the eggplant, and add an appropriate amount of dark soy sauce, light soy sauce and chicken essence to taste after boiling.

6. Finally, pour in an appropriate amount of water starch to thicken, and turn off the heat by burning the soup until it is viscous.

7. Next, to make the noodles of the dumpling noodles, add 400 grams of white flour and 100 grams of cornmeal, 3 grams of salt, 3 grams of alkaline noodles, and then add a small amount of about 260 grams of water many times, stir all into the dough, knead it into a dough, wrap it in plastic wrap and let it rest for 10 minutes.

8. Sit in the pot with wide water, take a piece of proofed dough, put it into the household dumpling dough presser, press the water in the pot into the pot after boiling, and keep the high heat for 10 seconds after boiling.

9. Put the boiled dumpling noodles into a bowl, pour the fried eggplant meat diced marinade, and wrap the dumplings with a thick marinade, which is very delicious and delicious.

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Foot noodles are a kind of local specialty noodles in Heyang County, Shaanxi Province, China, mainly made of buckwheat flour, and the locals call it foot noodles, and long-term consumption has certain benefits for lowering blood lipids and blood pressure. Today I will share with you the practice of this Shaanxi specialty snack noodle.

Ingredients: buckwheat flour, plain flour, salt, water, cooking oil, red pepper flour, white sesame seeds, green onions, ginger slices, coriander segments, Sichuan peppercorns, star anise, cinnamon, bay leaves, vinegar, monosodium glutamate, chopped green onions.

1. Add buckwheat flour and ordinary flour to the basin first, and the ratio of buckwheat flour to flour is 7:3. Because buckwheat flour has no gluten, add some flour to increase its gluten, then add salt, and then add a small amount of water in batches to stir well, until there are no gnocchi inside, and let it stand aside for about 10 minutes.

2. Brush the oil in the pan, scoop two spoons of batter into it and swing it with your hands after the oil is hot, two spoons of batter can be baked into a cake, turn one side over and burn the other side, and finally put it next to it to cool for later use.

3. Add an appropriate amount of red pepper noodles to the bowl, then add white sesame seeds, pour an appropriate amount of oil into the pot, add green onions, ginger slices, coriander segments, peppercorns, star anise, cinnamon, bay leaves, and then turn to low heat to fry the fragrance, fry it for about 10 minutes on low heat, fry the fragrance in these spices, and when the color becomes dry and yellow, you can control the oil and fish it out, and then pour the hot oil into the pepper noodle bowl, stir while pouring to prevent burning, and add a few drops of vinegar to stir, The chili oil from this will taste more fragrant.

4. Fold the buckwheat dough in half and cut it into strips, then cut more chopped green onions for later use.

5. Boil the water in the pot, add the buckwheat noodles to boil, add a spoonful of salt to it, add salt to prevent the soba noodles from sticking to each other, here you only need to cook for about 20 seconds to take it out, because it is basically cooked when it is baked just now.

6. Put a small spoon of cooking oil into the bowl, scoop the cooked buckwheat noodles into the bowl, then season, sprinkle some chopped green onions, add salt, monosodium glutamate, add a small amount of vinegar, and finally add oil and spicy seeds according to your taste, stir well and start eating.

Ingredients: buckwheat flour, plain flour, salt, water, cooking oil, red pepper flour, white sesame seeds

Green onions, ginger slices, coriander segments, Sichuan peppercorns, star anise, cinnamon, bay leaves, vinegar, monosodium glutamate, chopped green onions.

Steps: First add buckwheat flour and plain flour to the basin, the ratio of buckwheat flour to flour is 7 : 3, due to buckwheat flour.

There is no gluten, so add some flour to increase its gluten, then add salt, add a small amount of water in batches to stir evenly, stir until there is no gnocchi inside, and let it stand aside for about 10 minutes;

Brush the oil in the pan, scoop two spoons of batter into it and shake it well with your hands after the oil is hot, two spoons of batter can be baked into a cake, turn over and burn the other side after one side is baked, and finally put it next to it to cool for later use;

To make a simple oil and spicy seeds, add an appropriate amount of red pepper noodles to the bowl, then add white sesame seeds, and pour an appropriate amount into the pot.

The oil is slightly hot, add green onions, ginger slices, coriander segments, peppercorns, star anise, cinnamon, bay leaves;

Turn to low heat and fry the fragrance, fry it on low heat for about 10 minutes, fry the fragrance in the spices, and when the color becomes dry and yellow, you can control the oil and fish it out;

Pour the hot oil into the chili noodle bowl, stir while pouring to prevent burning, and add a few drops of vinegar to stir, the chili oil will taste more fragrant;

Fold the buckwheat dough in half and cut it into strips, then chop more green onions and set aside;

After the water in the pot is boiled, add the buckwheat noodles to boil, add a spoonful of salt to it, add salt to prevent the soba noodles from sticking to each other, and only need to cook for about 20 seconds to take them out, because they are basically cooked when they are baked just now;

Put a small spoon of cooking oil into the bowl, scoop the cooked buckwheat noodles into the bowl, then season, sprinkle some chopped green onions, add salt, monosodium glutamate, add a small amount of vinegar, and finally add oil and spicy seeds according to your taste, stir well and you can open.

After eating, the noodles are ready, and they taste soft, moist and spicy, and they are very delicious.

Noodles, tomatoes, eggs, shredded cucumbers, quail eggs, sesame seeds, chili oil.

Steps: 1. Instant noodles, after soaking them, you don't have to worry about it, you can cook (generally cold boiled water blisters need a dumpling noodle production machine.)

40-50 minutes, the soaking time in warm water will be shortened a little, but never boiled in water, because this noodle is cooked, and if cooked, it may become a pot of porridge);

2. Put the noodles in a bowl and marinate;

3. You can use tomatoes and eggplants to make marinade, then put cucumber shreds, quail eggs, sesame seeds, and then put the most important seasoning - chili oil (the easiest and most delicious way to make chili oil is to wipe the chili peppers clean with a clean paper towel, pay attention not to wash with water, otherwise it will affect the taste and will splash on the body when frying).

4. When the oil is boiled until 7 and hot, pour it into a bowl with chili peppers.

To make dumpling noodles, you need to prepare tools to make noodles, it is better to use a large stove, and the dumplings are generally mixed noodles, such as wheat flour, sorghum rice noodles, cornmeal and other flour combinations can not lack wheat flour, so that the dumplings can be tough, smooth and delicious; Boil the water on a large stove (gas stove can also be used, but be careful not to overturn the pot to avoid burns) boil the water, put the tools for making dumpling noodles on the pot, put the mixed dough on it, squeeze the dough and put the dumpling noodles directly into the pot, wait for 3-5 minutes to boil the pot again, scoop the noodles into cold water, mix the marinade, and serve. The marinade can be made into tomatoes, eggs, garlic, fungus, pickles, and beans.

What I eat is the northern method, carrots, tofu, beans diced, fried, and called base vegetables in the north.

Cook the dumplings and take them out and put them in a bowl with an appropriate amount of soup, the leeks will float on top when they are finely cut and placed in the bowl, and the bottom vegetables will be put below, and the seasoning will be put in, remember to put chili oil, which will be beautiful and delicious.

It is also known as ramen and large ramen. It is not only a variety of noodles, but also a traditional technique for making pastries. Its origin is yet to be examined. According to folk legend, it is famous for the noodles in Fushan, Shandong, and there is a saying that it originated from Fushan ramen.

The operation technique is complex, and the dough is formed by mixing, beating, and stretching, which is as thin as a dragon's whisker. Boiled in boiling water, poured seafood three fresh marinade, fish fillet marinade, prawn marinade, shredded chicken marinade, clam kernel marinade, etc. Smooth and chewy, fresh and fragrant, with a unique flavor.

The main raw material of rolling dough is flour, adding a little salt and alkali, and different water amounts and water temperatures are used due to season, climate and geographical conditions. The principle of its production is that after the dough is processed by the dough and the process of falling and mixing the strips, the molecular structure of the dough is arranged from the horizontal to the forward arrangement, so that the dough is kneaded softly, without gluten, and can be elongated. Its main processes are:

Noodles, noodles, wrestling, and doping. Nowadays, many varieties of pastry are made by rolling dough. Such as flat noodles, three-flute noodles, hollow noodles, stuffed noodles, gold silk rolls, silver wire rolls, dragon whisker rolls, dragon whisker noodles, etc.

The varieties of dough making are suitable for steaming, boiling, searing, frying and other cooking methods.

The dough is made by repeatedly folding and pulling in pairs. In some areas in the north, seven folds are called large ramen, and more than twelve folds are called dragon beard noodles. After the ramen is cooked, it is topped with a variety of meat and vegetable toppings and condiments, making it a festive and hospitality treat.

The method of rolling noodles, delicious noodles can also be made at home, the method is simple and satisfying, come and try it.

Delicious and firm noodles.

Love to eat noodles, don't like noodles, make your own noodles 1, warm water and good noodles, wake up, prepare the ingredients for noodle soup:

2. Divide the dough into small strips, coat with olive oil and place on a plate

3. Stir-fry all the ingredients, eggs, tomatoes, onions, chives and tomato paste

4. The appearance of the noodle soup

5. Roll the dough into your favorite fat and thin

6. Boil the noodles in clear water, put them in the soup, and the delicious and strong noodles are ready, eat them