Promise me that I must learn these kinds of noodle recipes, and I won't have to worry about getting off work late, which is simple, convenient and nutritious

Dear foodie babies, first of all, I wish you good health, and today I will share with you the practice of 2 noodles and 1 flour, take a look!

口蘑肉沫汤面(川菜)

A steaming bowl of mushroom and meat foam noodle soup is like a delicious feast. This Sichuan dish is a classic dish that combines not only the fragrant mushrooms and tender meat foam, but also the mellow noodle soup. Let's uncover the secrets behind this delicious dish!

Ingredient Preparation:

• Noodles: Choose a fine, fluffy noodle soup and cook it for later use.
• Mushrooms: Fresh mushrooms are cleaned and thinly sliced.
• Pork foam: Chop the high-quality pork into a fine puree, reserve the broth for later use.
• Seasoning: light soy sauce, cooking wine, minced ginger, chopped green onion, salt, pepper.

Steps:

1. To cook the broth: Stir the minced pork with the minced ginger and cooking wine and bring to a boil in a pot. After skimming off the foam, add an appropriate amount of water and simmer over low heat to create a rich broth.
2. Stir-fry mushrooms: Heat a little oil in a pan, stir-fry the mushroom slices until slightly yellow, and add an appropriate amount of light soy sauce and salt to enhance the flavor. The aroma of the mushroom is fully released in this step.
3. Stir-fry the minced meat: Add the minced pork to the fried mushrooms, add the minced ginger and chopped green onion again, and stir-fry evenly until the meat changes color.
4. Prepare the soup base: Pour the stewed broth into the stir-fried pot of the meat foam mushrooms, add an appropriate amount of salt and pepper, bring to a boil and turn to low heat and cook for 5 minutes, so that the mushrooms and the meat foam are fully integrated.
5. Serve with noodles: Put the boiled noodle soup into a bowl, pour in the hot mushroom foam soup base, and serve.

This Sichuan dish inherits the flavor of Sichuan cuisine, but unlike ordinary Sichuan cuisine, this noodle soup pays more attention to the balance of flavor and taste, making people feel the unique charm of Sichuan cuisine in tasting.

Hot and sour rice noodles (Yunnan cuisine)

Jumping away from traditional Sichuan cuisine, we came to Yunnan to taste a bowl of hot and sour rice noodles. This dish is more than just a bowl of sour and spicy, it's an adventure for the palate.

Ingredient Preparation:

• Rice noodles: Choose delicate and smooth rice noodles and soak them in advance to soften them for later use.
• Shredded chicken: Shred the chicken and marinate it in cooking wine and salt for a few moments.
• Hot and sour soup base: lemon juice, chili oil, light soy sauce, chicken essence, chopped green onion, coriander.

Steps:

1. Stir-fry shredded chicken: Put the marinated shredded chicken into the pan, stir-fry until it changes color, add a small amount of light soy sauce and salt to enhance the flavor and keep the meat tender.
2. Mix lemon juice, chili oil, light soy sauce and chicken essence to make a hot and sour soup base.
3. Boiled rice noodles: Cook the soaked rice noodles in hot water until soft, then put them in a bowl.
4. Soup and matching: Evenly pour the prepared hot and sour soup base on the rice noodles, and then add the fried shredded chicken. Finally, sprinkle with chopped green onions and coriander, and a bowl of hot and sour rice noodles is complete.

This Yunnan dish not only incorporates a refreshing lemon flavor on the basis of sour and spicy, but also mellow shredded chicken, which makes the overall taste richer. Every bite is like walking through the mountains and rivers of Yunnan, feeling the freshness and vitality of nature.

Stir-fried udon with shrimp (Italian cuisine)

Let's come to Italy and try a dish of fried udon with shrimp. It's a perfect blend of seafood and pasta that will leave you feeling the Mediterranean on your palate.

Ingredient Preparation:

• Udon: Choose udon noodles from pasta and cook them for later use.
• Shrimp: Fresh large prawns are cleaned and the shrimp lines are removed.
• Minced garlic, cherry tomatoes: Provides a rich garlic flavor and sweetness.
• Olive oil, white wine, salt, black pepper, brazil.

Steps:

1. To cook the noodles: Put the udon noodles in boiling water, cook until they are moderately soft and firm, and set aside.
2. Sauté the shrimp: Add olive oil to the pan, add the shrimp and stir-fry quickly until they change color, then add white wine to enhance the flavor.
3. Add the vegetables: Add the minced garlic and cherry tomatoes, continue to stir-fry until the vegetables are tender, adjust the heat to keep the shrimp tender.
4. Stir-fried noodles: Add the boiled udon noodles to the sautéed shrimp and vegetables and stir evenly to allow the noodles to fully absorb the flavor of the seafood and vegetables.
5. Serving: Serve the sautéed shrimp udon noodles on a plate and sprinkle with black pepper and brazile for a Mediterranean-inspired dish.

This Italian dish has a rich Mediterranean flavor through the deliciousness of the shrimp and the delicacy of the udon. In the process of tasting, it is as if you are in the sunny beaches of Italy, and feel the tranquility and beauty of the Mediterranean.

Through the exploration of these three dishes, we can taste the unique flavors of different regions. The spicy Sichuan cuisine, the sour and spicy Yunnan cuisine, the seafood of Italian cuisine, each dish is a taste adventure. I hope you can also try these delicacies in the kitchen and feel the unique charm of different regions. Feel free to leave a message to share your cooking experience and food experience!