Yunmeng fried fish noodles
peculiarity:
During the Daoguang years of the Qing Dynasty, there was a cook surnamed Huang in Yunmeng County, Hubei Province, who was in the noodles one day, no
Carefully knocking a bowl of fish velvet ready to make fish rounds on the noodle case, he conveniently put the fish velvet and put it in the noodles.
Roll out to make noodles. After the noodles with fish mushrooms are stir-fried, the taste is exceptionally delicious, and the merchants continue to sound after eating
praise. Since then, people have called this noodle "Cloud Dream Fish Noodle". Later, Yun Meng fish noodles experienced a generation of chefs
Its craftsmanship was constantly improved, and it received silver at the Panama International Exposition in 1911
Quality Medal. It is characterized by a soft, smooth and fragrant flavor.
Wing City raw fried noodles
Raw fried noodles are a famous flavor of noodles in Yicheng County, Shanxi, which was created by Wang Yucheng and Wei Jingkui in The Southern Wing City of Jin
Longhua Township, County, has a history of more than 100 years. It is hand-rolled noodles with green vegetables, shredded meat, and spices
Seasoning is stewed
Yes. It is characterized by noodle lubrication, flexible tendons, fragrant and delicious, delicious taste,
Unique.
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. Its special
The point is the flexible tendon 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 made of noodles, mutton slices, green peppers, spinach and so on
It is a kind of special fried noodles made of 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 with corn noodles and shredded pork tenderloin, shredded celery, shredded fungus and so on
Yes. It is characterized by smooth noodles, crisp and tender side dishes, and beautiful flavor.
Butterfly fried noodles
Butterfly noodles are a flavored pasta dish from the Huizhou region, which is made of diamond-shaped noodles (butterfly noodles) and supplemented with pigs
Stir-fried meat, winter shoots, shiitake mushrooms, ham, green vegetables, etc. It is characterized by beautiful color and soft dough
Tough, meat coriander refreshing, fresh and delicious, meals in one.
raw material:
300 g flour, 75 g pork, 25 g ham, 50 each winter shoots, shiitake mushrooms and green cabbage hearts
g, 15 g dried shrimp, 2 eggs, 4 g salt, 2 g monosodium glutamate, 60 g broth, 35 lard
gram.
200 g flour, 225 g starch, 200 g fresh carp meat, 100 g pork tenderloin, water fungus
40 g, shallot white 20 g, soy sauce, wet starch 10 g each, white vinegar 5 g, refined salt 3 g, flavor
1 g each of refined and edible alkali, 0.5 g of pepper, 15 g of sesame oil, 50 g of lard.
Preparation Method:
(1 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 mixed with 0.5 g of fine salt and wet starch.
(2 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 seasoning
Knead the lye water into a dough, roll out into large flakes, steam in a steamer for 3 minutes, remove and let dry
cool.
(3 3) Brush the dough sheet with sesame oil, roll it into rolls and cut into strips, boil it in a pot of boiling water, fish it out and cool it, drain it
water.
(4 4) Heat the lard in the pot, sauté the shredded meat to change color, and add the shredded fungus, green onion and white shredded, fish noodles and
Stir-fry the remaining seasonings (without pepper), put them in a bowl and sprinkle with pepper.
prompt:
When steaming the noodles, use high heat. The knife work should be even
It is made by simmering the seasons. It is characterized by noodle lubrication, flexible tendons, fragrant and delicious, delicious taste,
500 g flour, 225 g beans, 200 g lean pork, 150 g spinach, 80 g vegetable oil, flowers
20 g pepper oil, 20 g shredded shallots, 15 g minced garlic, 10 g each of garlic slices and green onion slices, 8 g minced ginger, meat
600 g soup, 3 g salt, 30 g soy sauce, 25 g vinegar, 1 g allspice powder.
(1 1) Combine the flour with water and form a hard dough and saturate it thoroughly. Wash the beans and cut into strips. Pork, pineapple
The dishes are cut into strips.
(2 2) Roll out the dough into large thin slices, fold and cut into even noodles to shake loose.
(3 3) Add 20 grams of oil to the wok and heat it up, sauté the shallots, garlic slices and ginger until fragrant, and sauté the beans with shredded beans
Stir-fry a few times, add broth, fine salt and bring to a boil, add the noodles, spread over the shredded beans and drizzle along the edge of the pot
20 g oil, cover and simmer for about 3 minutes.
(4 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
ripe. Add shredded spinach, 15 g soy sauce, 15 g shredded shallots, 10 g minced garlic, vinegar and peppercorn oil and stir-fry
Evenly, set aside from heat.
(5 5) Add 25 grams of vegetable oil to the wok, add the remaining shredded green onion and minced garlic to the incense, and add the meat
Stir-fry the shredded and five-spice powder, add the remaining soy sauce and stir-fry well, pour it out of the pan and mix well in the noodles, and put it in a bowl
Yes.
When simmering noodles, use a medium-low heat, properly pour oil and a small amount of water to avoid the lake pot.
g, dried shrimp 15 g, 2 eggs, 4 g salt, 2 g monosodium glutamate, 60 g broth, 35 lard
(1 1) Whisk the eggs into the container, add 1.5 grams of fine salt and an appropriate amount of water, stir well, and pour into the flour
And into a slightly hard dough, full of bread.
(2 2) Pork, ham, winter shoots and shiitake mushrooms are cut into slices. Wash the green cabbage and cut into segments.
(3 3) Arrange the dough into large thin slices, then cut into small diamond-shaped pieces to form a butterfly noodle blank.
(4 4) Bring water to a boil in the pot, bring the butterfly noodles to a boil until cooked through, and then pour into cold water
under.
(5 5) Heat 25 grams of lard in a wok, stir-fry slices of ham and pork, and add winter shoots and winter
Stir-fry mushrooms, dried shrimp and green vegetables until cooked, add broth, fine salt, add butterfly noodles and stir-fry well, cover slightly
Simmer, add MSG, drizzle with the remaining lard and stir-fry well, then plate and serve.
The dough should be thin and even, the same size, and a cold water in the middle when cooking.
Hand roll out 200 grams of egg noodles, 50 grams of lean pork, 20 grams of ham, leeks, mung bean sprouts, pea sprouts
40 g, sweet soy sauce, 10 g salty soy sauce, 2 g vinegar, 20 g red oil, 3 g salt, flavor
2 grams each of refined and sugar, 750 grams of oil, 25 grams of soup.
(1 1) Cut the lean meat and ham into strips. Wash the leeks and cut into segments. Mung bean sprouts, pea sprouts washed
clean.
(2 2) Bring water to a boil in a pot, roll out the egg noodles in your hands and cook until five are ripe, drain and drain and bring in
Fry in 60% hot oil until the surface is dry, remove and drain.
(3 3) Heat a wok, add 20 grams of oil, stir-fry shredded meat and ham, add mung bean sprouts and peas
Stir-fry the bean sprouts slightly, stir-fry well with leeks, noodles, sweet soy sauce, salty soy sauce, vinegar and fine
Salt, monosodium glutamate, sugar, soup turned well, drizzled in red oil and stir-fried well, out of the pot and plate.
The noodles should not be cooked too well, and when fried, the water should be dry, not crispy.
150 g flour, 75 g lamb slices, 30 g green peppers, 50 g spinach, 10 g garlic slices, allspice
1 g, cooking wine, 15 g of soy sauce, 3.5 g of salt, 2 g of monosodium glutamate, 4 g of rice vinegar, 40 g of clear oil
(1 1) Saline the flour with 1.5 g of fine salt into 75 g of brine and form a dough, let it sit for 10 minutes, then roll out to form the dough
Slices, cut into 1. 5 cm wide, 4 cm long slices, cook in a pot of boiling water, remove and cool and drain
(2 2) Wash and cut the green peppers, wash and cut the spinach into sections.
(3 3) Heat the frying pan with clear oil on the fire, add lamb slices and sauté, then add garlic slices, five-spice powder,
Stir-fry cooking wine, soy sauce and green peppers, spinach and noodles, and sauté with 2 grams of salt, rice vinegar and MONOS glutamate
Mix well into the flavor and serve 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, 55 grams of minced green onion and minced ginger
g, cooking wine, 10 g soy sauce, 3 g salt, 2 g monosodium glutamate, 150 g chicken broth, 65 g oil.
(1 1) Wash the pork tenderloin, slice into large pieces, and then cut into strips. Celery and fungus are washed clean,
Cut the celery into 3 cm long pieces, then cut into silk and the fungus into strips.
(2 2) Add 20 grams of oil to the pot and heat it, sauté the shredded meat until it changes color, add the minced green onion and ginger and stir-fry until fragrant, under
Stir-fry shredded fungus and celery until slightly cooked, cook in cooking wine and soy sauce, add chicken broth and fine salt to boil, and out
Place the pot in a container.
(3 3) Bring water to a boil in the pot, add corn noodles, gently scatter them with chopsticks, bring to a boil and fish out the noodles
Out, cool, drain, mix well with 30 g of oil.
(4 4) Heat the remaining oil in the pot, add the noodles and fry them, stir-fry while adding the soup of the fried shredded meat,
Until the noodles are cooked thoroughly, then add the sautéed shredded meat, celery shreds, wood ear shreds and stir-fry well, add MSG and turn well,
Serve on the plate.
The raw materials can be fried and cannot be overheated. __