The core technical information of the fried noodles student series
Yunmeng fried fish noodles
peculiarity:
During the Daoguang years of the Qing Dynasty, there was a chef surnamed Huang in Yunmeng County, Hubei Province, who accidentally knocked a bowl of fish velvet prepared for fish rounds on the noodle case one day when he was in the noodles, and he casually rolled the fish mushrooms into noodles in the noodles. The noodles with fish mushrooms are stir-fried and taste so delicious that merchants even claim praise after eating. Since then, people have called this noodle "Cloud Dream Fish Noodle". Later, Yunmeng fish noodles were continuously improved by successive generations of chefs, and they received a silver medal at the Panama International Exposition in 1911. It is characterized by a soft, smooth and fragrant flavor.
Wing City raw fried noodles
Raw fried noodles are a famous flavor noodle in Yicheng County, Shanxi, which was created by Wang Yucheng and Wei Jingkui in Longhua Town, Yicheng County, Jinnan, with a history of more than 100 years. It is made by hand rolling noodles with vegetables, shredded meat, seasonings, etc. It is characterized by the lubrication of the noodles, the flexible tendons, the fragrance is delicious, the taste is delicious, and it has a unique character.
Dian flavored fried noodles
peculiarity:
Dianwei fried noodles are a flavored noodle dish from Yunnan, which is made from egg noodles and stir-fried with meat ingredients. It is characterized by the flexible tendon path of the noodles, the taste is sour, sweet and slightly spicy, and the taste is delicious and sweet.
Xinjiang stir-fried noodles
Stir-fried noodles are the staple food of Xinjiang Uyghur ethnic group, which is a kind of special stir-fried noodles made by stir-frying noodles, mutton slices, green peppers, spinach, etc. as raw materials. It is characterized by its flexibility, smoothness and unique flavor.
Wang Ji meat shredded soft fried noodles
Wang Ji meat shredded soft fried noodles are made of corn noodles with pork tenderloin shreds, celery shreds, wood ear shreds and so on. It is characterized by smooth noodles, crisp and tender side dishes, and beautiful flavor.
Butterfly fried noodles
Butterfly noodles are a flavored noodle dish from the Huizhou region, made from diamond-shaped noodles (butterfly noodles) and stir-fried with pork, winter shoots, shiitake mushrooms, ham, and green vegetables. It is characterized by beautiful color, flexible noodles, refreshing meat and coriander, fresh and delicious, and the meal is one.
raw material:
300 grams of flour, 75 grams of pork, 25 grams of ham, 50 grams of winter shoots, shiitake mushrooms, and green cabbage hearts, 15 grams of dried shrimp, 2 eggs, 4 grams of refined salt, 2 grams of monosodium glutamate, 60 grams of broth, 35 grams of lard.
200 grams of flour, 225 grams of starch, 200 grams of fresh carp meat, 100 grams of pork tenderloin, 40 grams of water fungus, 20 grams of green onion white, 10 grams of soy sauce and wet starch, 5 grams of white vinegar, 3 grams of refined salt, 1 gram of monosodium glutamate and edible alkali, 0.5 grams of pepper powder, 15 grams of sesame oil, 50 grams of lard.
Preparation Method:
(1) Peel the fresh carp meat and chop the bone spurs into a fine fish mushroom. Tenderloin, fungus and shallot white are all shredded. Shredded meat is mixed with 0.5 g of fine salt and wet starch.
(2) Add 1 g of fine salt and 100 g of water to the fish velvet and stir well, add flour and starch, add the concocted edible alkali water and knead it into a dough, roll out into large thin slices, steam in a steamer for 3 minutes, take it out and let it cool.
(3) Brush the dough with sesame oil, roll into rolls and cut into strips, boil in a pot of boiling water, fish out and cool, drain the water.
(4) Put lard in the pot and heat it, add the shredded meat and fry it to change color, add the shredded fungus, green onion white shreds, fish noodles and the rest of the spices (excluding pepper) and fry evenly, put it out of the pot and put it in a bowl, sprinkle with pepper and serve.
prompt:
When steaming the noodles, use high heat. The knife work should be even
500 grams of flour, 225 grams of beans, 200 grams of lean pork, 150 grams of spinach, 80 grams of vegetable oil, 20 grams of pepper oil, 20 grams of shredded green onion, 15 grams of minced garlic, 10 grams of garlic slices and green onion slices, 8 grams of minced ginger, 600 grams of broth, 3 grams of refined salt, 30 grams of soy sauce, 25 grams of vinegar, 1 gram of allspice powder.
(1) Combine the flour with water and form a hard dough to make it through. Wash the beans and cut into strips. Pork and spinach are shredded.
(2) Roll out the dough into large thin slices, fold it, and cut into even noodles to shake it loose.
(3) Heat 20 grams of oil in the wok, add slices of green onion, garlic slices and minced ginger and stir-fry until fragrant, sauté a few times with shredded beans, add broth and salt to boil, add noodles, spread on the shredded beans, pour 20 grams of oil along the edge of the pot, cover and simmer for about 3 minutes.
(4) Open the lid, scatter the noodles, then pour 15 grams of oil and water along the edge of the pot, cover and simmer slightly until cooked. Add shredded spinach, 15 g soy sauce, 15 g shredded green onion, 10 g minced garlic, vinegar and pepper oil and stir-fry well, let go of heat.
(5) Add 25 grams of vegetable oil to the wok, add the remaining shredded green onion and minced garlic to the cannon incense, add the shredded meat and five-spice powder and fry it, add the remaining soy sauce and stir-fry well, pour it into the noodles and mix well, and put it in a bowl.
When simmering noodles, use a medium-low heat, properly pour oil and a small amount of water to avoid the lake pot.
300 grams of flour, 75 grams of pork, 25 grams of ham, 50 grams of winter shoots, shiitake mushrooms, and green cabbage hearts, 15 grams of dried shrimp, 2 eggs, 4 grams of refined salt, 2 grams of monosodium glutamate, 60 grams of broth, 35 grams of lard.
(1) Stir the egg into the container, add 1.5 grams of fine salt and an appropriate amount of water to stir well, pour into the flour and form a slightly hard dough, and let it go through.
(2) Pork, ham, winter shoots and shiitake mushrooms are cut into slices. Wash the green cabbage and cut into segments.
(3) Arrange the dough into large thin slices, then cut into small diamond-shaped pieces to form a butterfly noodle blank.
(4) Bring water to a boil in the pot, bring the butterfly noodles to a boil until cooked thoroughly, and then pour them into cold water.
(5) Add 25 grams of lard to the wok and heat it, add ham slices and pork slices and stir-fry, add winter shoots, shiitake mushrooms, dried shrimp, and green vegetables and stir-fry until cooked, add broth, fine salt, add butterfly noodles and stir-fry evenly, cover slightly, add MSG, pour in the remaining lard and fry well, and put it on the pan.
The dough should be thin and even, the same size, and a cold water in the middle when cooking.
Hand rolled egg noodles 200 grams, pork lean meat 50 grams, ham 20 grams, leeks, mung bean sprouts, pea sprouts 40 grams each, sweet soy sauce, salty soy sauce 10 grams each, vinegar 2 grams, red oil 20 grams, refined salt 3 grams, monosodium glutamate, sugar 2 grams, oil 750 grams, soup 25 grams.
(1) Cut the lean meat and ham into strips. Wash the leeks and cut into segments. Wash mung bean sprouts and pea sprouts.
(2) Add water to the pot and bring to a boil, then roll out the egg noodles in your hand and cook until five are ripe, drain to remove the water, fry it in 60% hot oil, and when the surface water is dry, remove the oil.
(3) Heat the wok, add 20 grams of oil, stir-fry the shredded meat and ham, stir-fry the mung bean sprouts and pea sprouts slightly, stir-fry the leeks, add the noodles, add the sweet soy sauce, salty soy sauce, vinegar, fine salt, monosodium glutamate, sugar, soup and turn it evenly, pour people red oil and fry well, and put it on the plate.
The noodles should not be cooked too well, and when fried, the water should be dry, not crispy.
150 grams of flour, 75 grams of lamb slices, 30 grams of green peppers, 50 grams of spinach, 10 grams of garlic slices, 1 gram of five-spice powder, 15 grams of cooking wine and soy sauce, 3.5 grams of refined salt, 2 grams of monosodium glutamate, 4 grams of rice vinegar, 40 grams of clear oil.
(1) Saline the flour with 1.5 grams of fine salt into 75 grams of brine and form a dough, rinse for 10 minutes, then roll out into slices, cut into 1.5 cm wide and 4 cm long slices, cook in a pot of boiling water, remove and drain the water.
(2) Wash and cut the green peppers, wash and cut the spinach into sections.
(3) Heat the frying pan with clear oil on the fire, sauté the lamb slices, then add garlic slices, five-spice powder, cooking wine, soy sauce and green pepper, spinach, noodles and stir-fry, and finally add 2 grams of refined salt, rice vinegar and MONOS glutamate to stir-fry evenly into the flavor, and then put it on the plate.
The dough should be thin and consistent.
200 grams of corn noodles, 75 grams of pork tenderloin, 25 grams of parsley and fungus, 5 grams of minced green onion and minced ginger, 10 grams of cooking wine and soy sauce, 3 grams of refined salt, 2 grams of monosodium glutamate, 150 grams of chicken broth, 65 grams of oil.
(1) Wash the pork tenderloin, slice into large pieces, and then cut into strips. Celery and fungus are washed, celery cut into 3 cm long segments, and then cut into silk, and wood ear fungus is cut into silk.
(2) Heat 20 grams of oil in the pot, stir-fry the shredded meat until it changes color, add the minced green onion and ginger and stir-fry until fragrant, add the shredded fungus and celery and stir-fry until slightly cooked, cook in cooking wine, soy sauce, add chicken soup, fine salt and bring to a boil, out of the pot into the container.
(3) Add water to the pot and bring to a boil, add corn noodles, gently scatter with chopsticks, fish out the noodles after boiling, cool, drain the water, mix well with 30 grams of oil.
(4) Add the remaining oil to the pot and heat it, add the noodles and fry them, stir-fry while adding the soup of the stir-fried shredded meat, until the noodles are cooked thoroughly, and then add the fried shredded meat, celery shreds, and wood ear shreds to fry evenly, add MSG and turn well, and put the pan on the plate.
The raw materials can be fried and cannot be overheated.