In our east Henan, we love noodles at noon. Especially in winter, a bowl of steaming noodles at noon is the standard in Yudong, and with a green onion or a few grains of garlic, it is really comfortable to eat. Today I will share with you the 5 kinds of noodles that Henan people love to eat, the method is simple, the noodles are strong, drinking two bowls at a time is not addictive, there are friends who like it to learn it quickly, and drinking in winter is energetic.
Sesame leaf noodles
1. Prepare ingredients:
Prepare a handful of dried sesame leaves, soak in water for two or three hours, if you are in a hurry to eat, soak in warm water for half an hour, after soaking softly, use water to repeatedly grasp and wash, wash until the water is very clear, otherwise there will be a bitter taste when eating, squeeze dry water, cut into small pieces, and then cut some green onions into it, a spoonful of salt, pour in the right amount of sesame oil, sprinkle a little thirteen spices and mix well.
Prepare the right amount of noodles, the noodles are best to use this kind of freshly pressed round noodles, more vigorous and resistant to cooking, sprinkle more dry flour on top, and mix well with the noodles, so that the noodle soup is thicker and the sesame leaf noodles will taste better.
Prepare a piece of pork belly, cut into thin slices and then minced meat.
Prepare an appropriate amount of soybean sprouts, wash and set aside.
Cut some green onions and set aside.
2. Start cooking:
Burn the oil in the pot, pour out the hot oil after fully sliding the pot to leave a little bottom oil, pour the minced meat into the pot and sauté the water inside, fry the minced meat white, stir-fry the green onion flowers and continue to stir-fry the shallot flavor, pour in the soybean sprouts and stir-fry a few times, add a spoonful of salt, pour in a little soy sauce, fry the color evenly and then add the right amount of water along the edge of the pot, add two spoons of salt, a spoonful of pepper, two spoons of chicken essence.
Bring the soup to a boil over high heat, shake the noodles into the pot, often use a spoon to push to prevent the noodles from sticking together, after the noodle soup is boiled again, sprinkle the sesame leaves into the pot, keep turning to cook the aroma of the sesame leaves, the noodles can be cooked for a while, eat more fragrant, a fresh sesame leaf noodles are ready.
Fried radish shredded noodles
Prepare a green radish, first cut into slices and then cut into strips, after cutting, do not dip in water directly sprinkle the flour and mix well, after mixing, you can sprinkle some water and mix the flour again, the flour mixed well the boiled noodle soup is thick, the flour mixed with less noodle soup is relatively thin, be sure to mix well, mix into a sticky sticky when frying.
Prepare one tomato, remove the stem and cut into small pieces.
Prepare a handful of oil and wheat vegetables, wash and cut into sections, and then a handful of soybean sprouts for later.
2. Fry the shredded radish:
Heat the pot, add vegetable oil to the slippery pan, pour out the hot oil after sliding the pot, add cool oil, put in some green onions, ginger, garlic, sprinkle the radish shreds into the pot as much as possible, when frying, it is good to heat up, pour a little oil along the edge of the pan, sprinkle some salt to increase the bottom taste, turn it over and fry the other side after frying on a low heat, scatter the radish shreds in the middle, let the radish in the middle also heat evenly, turn it back and forth several times, always fry the radish shreds softly, fry the flour until golden and crispy.
3. Start cooking:
Burn the oil again, put in the onion, ginger, garlic and stir-fry, pour in the tomatoes and fully fry the red juice, fry the tomatoes into the sand and pour in the soybean sprouts, add the right amount of salt, MONOSodium glutamate, turn the heat and fry the bean sprouts, add water along the edge of the pot, and start seasoning: add the appropriate amount of salt, sugar, chicken powder, pepper, soy sauce, soy sauce color, thirteen spices.
Heat the soup to open into the noodles, with chopsticks often stir the noodles to stir up and cook for a while, the noodles can be put after cooking, otherwise the noodle soup becomes thicker to the back of the strip easy to paste the pot, have been cooking the noodle soup until there is a thick feeling into the oil wheat vegetables, pour some sesame sesame oil before the pot, a fresh and thick fried radish noodles are ready.
Stewed noodles
Prepare a piece of pork and cut into shredded meat.
Prepare a few celery sticks, wash them and cut into small pieces for later.
Prepare a few cabbages, remove the vegetables, wash them and cut into sections for later.
Prepare an appropriate amount of fresh noodles, sprinkle a layer of flour or jade noodles on top and mix well, the purpose of this is to facilitate the cooking of rich and fragrant noodle soup.
Cut the green onion and ginger slices and set aside.
Burn the oil in the pot When the oil is 50% hot, put in the shredded meat to fry the aroma, after smelling the meat aroma, put in the green onion, ginger slices and stir-fry together, add a little soy sauce to color and stir-fry evenly, add celery, soybean sprouts, open the high heat to simmer out the aroma, add two bowls of water along the edge of the pot, add the appropriate amount of salt, chicken powder, pepper, thirteen spices, soy sauce seasoning, noodle soup to be slightly salty the boiled noodles before salty and moderate, cover the pot, high heat to boil the soup.
After the water boils, put the noodles into the pot, just put the noodles under the pot first do not move, after opening the pot with chopsticks to stir up to prevent sticking to the pan, the noodles are all floating up almost cooked, put the cabbage into the pot for a few seconds, the cabbage can be drizzled with sesame sesame oil after the cabbage is broken, and a soup fresh gluten of the pot noodles is ready.
Steamed noodles
1. Start steaming the noodles:
Brush a layer of oil on the cage drawer to prevent the noodles from sticking to it, spread the noodles inside, leave a little empty in the middle to facilitate steam circulation, boil the water and then put on the pot, steam for 10 minutes on medium heat, and steam the noodles until seven or eight are ripe.
2. Prepare the ingredients:
Prepare a handful of celery, cut the larger ones from the middle and cut into segments.
Prepare a handful of beans and cut into segments.
Prepare an appropriate amount of soybean sprouts, rinse and set aside.
Prepare a piece of pork belly and cut into slices.
Cut into shallot rings and ginger slices and set aside.
Burn more oil in the pot, put in the meat slices when the oil temperature is 50% hot, sauté the fat oil inside, put in an octagonal and stir-fry a few times after smelling the meat aroma, then add the green onion and ginger together to stir-fry the incense, add the soy sauce to color, fry the color evenly, pour in the bean sprouts, beans and celery, turn the heat and quickly stir-fry for 2 minutes.
Stir-fry the ingredients until they are broken, pour in the appropriate amount of water, the amount of water can be under the ingredients, not too much, add the appropriate amount of salt, chicken powder, monosodium glutamate, thirteen spices, soy sauce to freshen, stir-fry evenly to give the ingredients a taste.
At this time, the noodles are almost steamed, pour it into the pot with chopsticks to shake the sticky together, and then pour in the fried ingredients to mix evenly, try to wrap the noodles with vegetable soup, so that the steamed color is good, the taste is even, re-put into the cage drawer for another 10 minutes, so that the taste of the vegetable soup fully penetrates into the noodles.
After 10 minutes, the fragrant steamed noodles will be out of the pot, and a steamed noodle with fragrant oil will be ready.
Sour noodle soup
1. Make sour soup:
Prepare a few garlic grains, pat flatten and chop into minced garlic into a bowl, then add a small handful of white sesame seeds and a spoonful of chili noodles to set aside.
Add a spoonful of vegetable oil to the pot, the oil temperature is 70% hot, the oil noodles begin to smoke when the fire is turned off, pour the hot oil on the chili noodles and minced garlic, the key to the sour soup noodles is good or not is whether the soup is good or not, and the fragrant and spicy red oil is the most basic taste, add the right amount of salt, monosodium glutamate, chicken powder, pepper, put a little more aged vinegar, sour and spicy taste is enough.
2. Cook the noodles:
Boiling water in the pot, after the high heat is boiled into the noodles, it is best to use this new rolled out round noodles, more resistant to cooking taste and tendons, often use chopsticks to stir to prevent sticking, after opening the pot and then pour a little water, put two Shanghai Green into the boil, after the boiling is fished out into the water too cold, boiled until the pot is boiled again to pour the second water, here a total of three times of water, so that the boiled noodles are smooth and elastic.
3. Sour soup noodles:
First scoop in a few spoonfuls of noodle soup in the sour and spicy soup, then put the noodles in it, put in shanghai green, and then cut some beef, tomato slices, fried eggs with conditions, and eat it, and a sour and spicy appetizing sour soup noodles will be ready.