Noodles are the main food of our breakfast, generally everyone will choose to go out to eat, always feel that there is no outside incense cooked at home, today I will share 10 simple and delicious noodle methods, learn never to go out to buy it again!
1. Hot dry noodles
» Ingredient List «
Hot dry noodles Cooking oil Sesame paste Sesame oil Green onion chicken essence Pepper noodles Old soy sauce Dried radish
» Production Steps «
1: First boil the dried hot noodles, boil in the pot under water.
2: Cook for 2 and a half minutes, drain and add a spoonful of cooking oil to the shan noodles.
3: Add a spoonful of sesame paste to a bowl and a spoonful of sesame oil and mix well.
4: Cut some green onions again.
5: Mix a base, chicken essence, pepper, chili noodles, soy sauce, mix well and set aside.
6: Finally, cook the shan noodles for another 1 minute. Remove and place in a bowl with the base, add, tahini, dried radish and green onion and mix well.
Delicious hot dry noodles are ready, and the aroma is full of flavor.
2. Shallot oil noodles
〖 Ingredient List 〗
Shallots, dried noodles, cooking oil, 1 spoonful of sugar, 1 spoonful of dark soy sauce, 2 spoonfuls of soy sauce, 1 spoonful of oyster sauce, eggs
Preparation Steps
1, cut the green onion into small pieces, and pack the white onion and the green onion leaves separately;
2, pour a bowl of oil in the pot, heat up on high heat and turn to low heat, start to fry the green onion, first fry the green onion white, and then the green onion leaves, slowly fry with a low heat, fry until the onion is completely discolored, there is a little burnt, you can get out of the pot, at this time the aroma inside the onion is completely fried, the green onion leaves and so on can also be eaten;
4, filter it, the unused onion oil can be sealed and stored in the refrigerator for a month, mixing noodles, mixing cold vegetables, making brine dishes, you can add a little, will be particularly fragrant;
5, take a bowl you are ready to mix noodles, add two spoons of shallot oil on it, although fragrant, but too much will also feel greasy, and then add a spoonful of sugar, a spoonful of dark soy sauce, two spoons of soy sauce, a spoonful of oyster sauce, stir;
6, now to cook noodles, I use the dry noodles today, so do not wait for the water to boil, when you see the bottom of the pot has small bubbles bubbling up, you can go down, boil over medium heat, add some water after the water is boiled, so that the cooked noodles will be soft, and the soup will be very clear;
Cooked on the fish out over a bit of cold water, let the freshly cooked noodles shrink a little, eat it will be more refreshing, while not sticking together, add a little onion to mix, the color and aroma will come out immediately, add an omelette, it looks particularly appetizing, green onions overflowing, special tempting, eating there will be a feeling of not wanting to stop without discs, very fragrant!
3. Beat the brine noodles
400 grams of eggplant, 2 spoons of salt, 150 grams of pork, tomato sauce, garlic, 1 handful of beans, 1 spoonful of sweet noodle sauce, 1 spoon of oyster sauce, 1/2 spoon of light soy sauce, 1/2 bowl of starch water, noodles to taste
1, eggplant 400 grams, diced, put into a bowl, quickly pour water, add 2 tablespoons of salt, mix well and marinate for 10 minutes, so as to prevent eggplant oxidation and blackening;
2: 150g pork, cut into diced meats, put into a bowl and set aside;
3, 1 handful of beans, washed and cut into small cubes for later;
4、 A small bowl of tomato sauce;
5, the eggplant is also soaked, fish it out, the moisture is slightly squeezed dry;
6, from the pot hot oil, first fry the diced meat, fry until the meat slightly discolored and garlic stir-fry, and then add the eggplant and beans to the top, continue to stir-fry on medium heat, eggplant stir-fry soft and then add tomatoes in, stir-fry a few times along the edge of the pot into the appropriate amount of water, and then add a spoonful of sweet noodle sauce, a spoonful of oyster sauce, half a spoon of soy sauce, stir-fry evenly after the cover cover in the medium heat simmering;
7, when the soup in the pot is about to dry up, add a spoonful of salt to taste, half a bowl of starchy water hook, the soup rich marinade is ready, this eggplant marinade is really super fragrant;
8, now let's cook the noodles, boil the water after the dry noodles, cook after a little cold water, so that the noodles will not all stick together;
9, and then immediately fished out into the bowl, and finally drizzled with our marinade, fragrant eggplant with brine noodles are ready.
4. Pull the noodles
Dough: 200 g of flour 2 g of salt 100 ml of cold water
Accessories: soy sauce vinegar sesame oil salt pepper garlic paste cucumber shredded carrot shredded green onion
1, first come and noodles, flour 200 grams, salt 2 grams (increase gluten), cool water 100 ml, knead the dough by hand, do not need to knead smooth, first basic kneading into a dough can be, brush oil, the whole dough should be spread evenly, cover with plastic wrap to relax for 15 minutes;
2, 15 minutes after continuing to knead the dough, at this time the dough will be relatively oily, it is easy to knead smooth, continue to brush the oil to wipe well, cover and relax for 15 minutes;
3, 15 minutes later we move the dough to the cutting board and knead it slightly, roll it into a thicker strip, and wipe the same oil to wake up the noodles for 15 minutes;
4, 15 minutes after rubbing noodles, at this time it is more than just rubbed, about twice as long as the previous step, continue to brush the oil to wipe well, each side to be smeared with oil, this is an essential step, cover and wake up for 15 minutes;
5, 15 minutes after the noodles can actually not be rubbed, a light touch can become very long, will not break, and the surface is also very smooth;
6, after the noodles are rolled, you can come to the plate surface, the bottom of the plate brush oil, start the plate noodles, after the plate is good, the surface is brushed with oil, if there is overlap, remember that each layer should be brushed with oil, covered with plastic wrap to wake up for 1 hour is almost the same, the longer the time of waking up, the better the ductility of the noodles;
7, rub some cucumber shreds, carrot shreds, cut some green onions, burn a large pot of water after waking up, now look at a noodle, you can see a light pinch can be pulled very long and fine, not broken at all, very simple.
8, after the water boiled directly into the pot, while rolling down the pot, simple and fast, the noodles can be cooked. The first time the water is boiled, you can add some water in moderation, the taste of the noodles is better, cook until the noodles are all floating up, it looks like a translucent state can be out of the pot, put in the cold water over;
9, summer is coming, we will make cold noodles, more appetizing, soy sauce, vinegar, sesame oil, salt, pepper, garlic paste, cucumber shredded, carrot shredded, green onion, mix well and then start to move. The texture is smooth and powerful, whether it is making cold noodles or fried noodles, it is very delicious.
5. Instant noodles
★ Ingredient list
The first kind: 1 bag of instant noodles, 1 egg, 2 hams, small green vegetables, green onions, minced garlic,
Sour soup: 1 handful of minced garlic, 1 handful of green onion, 1 spoonful of chili noodles, 1 spoonful of white sesame seeds, 2 spoons of hot oil, 2 spoons of light soy sauce, 2 spoons of aged vinegar, 1 spoonful of salt, 1/2 spoon of sugar
The second kind: 1 bag of instant noodles, a small amount of green vegetables, a small half cup of milk, 1 handful of cheese, 1 egg
★ Production steps
1: Cut some green onion and minced garlic first, and then slice two hams;
2, after cutting, we first mix a sour soup, add 1 handful of minced garlic, 1 handful of green onion, 1 spoon of chili noodles, 1 spoon of white sesame seeds, and then pour 2 spoons of hot oil, 2 spoons of soy sauce, 2 spoons of aged vinegar, 1 spoon of salt, 1/2 spoon of sugar, stir well and then put aside;
3, heat the oil, first fry 1 poached egg, and then add the ham to fry it;
4, then we can come to cook the noodles, boil the water in the pot, then put the instant noodles, cook on high heat for 1 minute and then add some small greens
After boiling and noodles together fished out, put into the just mixed sour soup inside, mix well and then half a bowl of noodle soup, and finally put on the poached eggs and ham can start, this bowl of sour soup noodles is really super delicious, the recent weather to such a bowl, after eating the whole body can warm up;
5, in addition to this sour soup flavor I recently also found another new way to eat instant noodles, the same first boiling water, and then the instant noodle seasoning package are added to cook, boiled water and instant noodles, cooked for 1 minute after adding green vegetables blanched;
6, at this time we add some milk to come in, this is the soul of Oh, do not add too much, a small half cup can be, and then come to a handful of cheese, like to eat boiled eggs can also lie on a poached egg, small heat boiled for 3 minutes can turn off the heat;
7, turn off the heat and put it out, and finally drizzle with soup, the soul of this bowl of noodles is this pot of soup, the milk is fragrant, the taste is more fragrant;
6. Stir-fried noodles
Noodles, leeks, 1/2 onion, shallots, bean sprouts: 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of oyster sauce, a little pepper
1, leeks cut into small pieces, in fact, it is best to use leeks, will be more tender and fragrant, because there is no purchase of only leeks; half of the onion is enough, cut into strips; shallots cut into sections; bean sprouts are also prepared;
2, after the water boils, turn off the heat, pour in the noodles, add some oil, soak for 2 minutes, the reasons for not opening the fire here are mainly two points, the first is that this noodle is originally cooked, if you cook the noodles will rot, the second is that the water will be more when cooked, and the taste of eating will be much worse.
Fish out to control the dry water, and then add some cooking oil, use chopsticks to loosen it, add cooking oil is mainly to make the noodles not stick together, the process to keep picking noodles like this, so that the temperature can be quickly lowered;
3, now to adjust a pickle: 1 spoon of light soy sauce, 1/2 spoon of dark soy sauce, 1/2 spoon of oyster sauce, a little bit of pepper, mix it, and then add some water to mix well;
4, hot pan pour oil, the following strips, spread flat, low heat slowly frying, at this time do not use the spatula to flip it, use the way to turn the pan to operate, so that the noodles can be evenly exposed to the fire, about 3 minutes or so, one side has been a little golden brown crispy when you can turn over;
5, add some oil, the same slow frying, wait until both sides become brittle, use chopsticks to flip it, so that the middle part of the cake can also contact the fire, the general hotel is the use of semi-frying mode, at home you can use less oil, almost, first put out;
6, hot pot pour oil, under the onion stir-fry fragrant, bean sprouts are also added to fry a stir-fry, green onion is also added, bean sprouts fried to add noodles, poured on our tempeh, first pour from the side of the pot, the remaining half and then pour into the middle part of the dough cake, pour from the side of the pot mainly to let the tempeh oil contact the heat of the pot,
So as to volatilize the bean flavor, use chopsticks to stir-fry, let each noodle be wrapped in sauce and add leeks, continue to stir-fry, after 1 minute you can get out of the pot; although this noodle is not egg noodles, but it is really super fragrant, the taste is a little bit of burnt crispness, and our side of the fried noodles is completely different.
7. Scissors surface
Dough: 300 g flour, 5 g salt, 150 ml of warm water
Soul Sauce: Fine paprika, peppercorns, white sesame seeds, soy sauce, balsamic vinegar, salt, sugar, green onion, minced garlic, hot oil
1, first come and noodles: flour 300 grams, salt 5 grams, warm water 150 ml, first basic kneading, wake up for 10 minutes, 10 minutes later kneading it is easy to knead smooth, continue to wake up for half an hour;
2、 Cut some green onion and minced garlic;
3, the dough is also awake, now come to boil water, after the water is boiled, use scissors to cut the dough into a small noodle fish, when cutting the small noodle fish, to adjust the fire to a smaller, all under the pot after turning the high heat to boil, when the small noodle fish are all boiled and floated up, it looks like there is still a little translucency when you can fish it out, quickly pass the cold water, the taste will be better;
4, now to mix a soul sauce: fine chili powder, pepper powder, white sesame seeds, soy sauce, balsamic vinegar, salt, sugar, green onions, minced garlic, drizzled with bubbling hot oil, the aroma of onion and garlic instantly stimulated out, mix a mix, can't wait to taste a bite, the color looks particularly attractive, the taste is smooth, the strength of the teeth, eat it is very enjoyable!
8. Simmer noodles
Noodles: 150 g of medium gluten flour 1 g of salt 70 g of water
Side dishes: 150 grams of beans 1 piece of celery 100 grams of soybean sprouts 180 grams of pork 2 spoons of cooking oil 2 spoons of soy sauce 1 spoon of soy sauce 1 spoon of salt 1 1/2 spoon of pepper 1 spoon of sesame oil 1 spoon of bean sprouts to taste
1, first make hand rolling noodles, 150 grams of medium gluten flour, 1 gram of salt, 70 grams of water, stir while adding, the basin around and the bottom of the basin are also scraped with chopsticks;
2, hand kneading dough, so that it is very easy to knead the state of hand light, basin light, as for the face light to continue to knead for a few minutes, this dough is very smooth;
3, the noodles must not be soft, soft and the line, and then covered with plastic wrap to wake up for 20 minutes;
4, wake up the time we come to wash the dish, beans a handful of 150 grams, first clean and then break open, beans are rich in rich water soluble vitamins, after breaking open cleaning will lead to a lot of nutrient loss, all the correct processing methods must be to clean first after breaking Oh;
5, 1 celery, break open and wash and cut into small pieces;
6, 100 grams of soybean sprouts, wash and then fish out for later;
7, now to cut the meat, pork 180 grams, first sliced, packed up for later;
8, the noodles are also awake, take out and sprinkle with dry flour and start rolling, wake up the dough is easy to roll out and roll thin, when rolling remember to sprinkle dry flour anti-stick;
9, finally into a large dough cake after the rolling pin out, with a knife to cut into noodles; with a hand to gently shake the noodles will be completely scattered; 10, hand rolling noodles are ready, into the bowl and then add 1 point of cooking oil, and then grasp with your hands to prevent sticking;
11, finally put into the steamer basket, the water boiled on the pot to steam, high heat for 10 minutes;
12, steaming noodles time we just come to stir-fry, pour oil, oil heat under the ginger garlic dried pepper stir-fry, and then add the meat slices to fry, meat does not have to fry for too long, easy to age, fried until white, so more tender;
13, add celery and beans together to stir-fry, fry until the beans become slightly softer to add bean sprouts, bean sprouts are easier to cook, generally add at the end, slightly stir-fry the bean sprouts can become soft;
14, add just over the noodles of water, add two spoons of dark soy sauce, a spoonful of soy sauce, two spoons of soy sauce, cover and cook for a while, after boiling in the pot, add a spoonful of salt, half a spoon of thirteen spices, half a spoon of pepper, mix well and turn off the heat for later;
15, the noodles are also steamed, take out while hot and add 1 spoonful of sesame oil to mix, the oil is not too much, the noodles can be shiny, the purpose is to increase the fragrance and anti-stick;
16, the mixed noodles into the pot with soup, be sure to stir evenly, so that the noodles have a more flavor, mix the noodles into the steamer, high heat for 25 minutes, the longer the noodles are simmered, the softer and more delicious the noodles.
Out of the pot, well, really delicious! The beans stewed noodles are not dry, lumpy, not greasy, and delicious and fragrant
9. Hot noodle soup
Shallots, dried noodles, lard, soy sauce, vinegar salt, sugar, chicken essence
〖 Production Steps
1, first come to boil water, boiling water time we come to season, the bowl first add two spoons of frozen green onion, and then a spoonful of lard, two spoons of soy sauce, half a spoon of vinegar, half a spoon of salt, a little sugar, and finally to some chicken essence after scooping into the pot to boil the boiling water;
2, then boil the noodles in water, cook them and fish them out and put them into the prepared soup to eat, and the yangchun noodles full of green onions will be ready;
10. Roll out the noodles by hand
White noodles: 70 grams of water 1 g of salt 150 g of high gluten flour
Vegetable noodles: 70 g vegetable juice 1 tbsp salt 150 g medium gluten flour
1, first come and noodles, 70 grams of water to add 1 gram of edible salt, first stir until melting, knead the dough with light brine, the elasticity of the dough will be better, 150 grams of high gluten flour is added in batches, the flour is different, the water absorption is also different, and it is better to control the amount of time;
2, hand kneading dough, do the noodles to dry a little, if too soft then the pot cooking is easy to break, and then the cooked noodles are not strong, high gluten flour made of dough will not be very good kneading, remember to knead for a while;
3, first knead the dough smooth and then wrap it in plastic wrap to wake up for 20 minutes, the dough wakes up time we will make a green vegetable hand rolling dough;
4, first to clean the vegetables, I use a relatively tender sweet potato leaves, spinach, lettuce and cucumber peel are OK; drain the water and add 70 grams of water to beat into juice, pour out and filter, filter the residue away;
5, 70 grams of vegetable juice, 1 spoonful of salt mix well, pour into 150 grams of gluten flour in parts, this dough we are made of medium gluten flour, by the way you can see what is the difference with high gluten flour, the same proportion and operation, but the water is replaced by the same amount of green vegetable juice;
6, hand kneading dough, first basic kneading into a dough, do not need to knead smooth, cover with relaxation for 10 minutes, after 10 minutes we continue to knead the dough, at this time the dough will be particularly easy to knead smooth, today's vegetable noodles We use this simple kneading method, plastic wrap up to continue to wake up the noodles for 20 minutes;
7, at this time we take out the white dough to continue kneading, you will find that this dough is getting better and better kneaded, very simple can be kneaded smooth, about 3 minutes after kneading up to continue to wake up for 15 minutes, the white dough using the kneading method will be slightly more complicated, a total of 3 times to repeatedly wake up the dough kneading, until the dough is completely kneaded through and kneaded smooth;
8, the last time we wake up the noodles, we can start rolling vegetable noodles, sprinkle more dry flour on the cutting board, sprinkle some on the dough, start rolling the dough, and remember to sprinkle dry flour to prevent stickiness in the middle;
9, when rolling the dough, you should keep opening, rolling, and changing the direction of rolling, try to make the dough pieces consistent with the force everywhere, so that the rolled out dough is thick and even, the last rolled out dough should not be scattered, directly take out the rolling pin on the line, the folded noodles are not used, first put aside, remember to cover the wet cloth or plastic wrap, avoid air drying;
10, white dough kneading for 2 minutes can also start rolling dough, and the same steps as above, the same remember to sprinkle more dry flour anti-stick, everyone with a longer rolling pin will be easier to operate, too short rolling pin to do hand rolling noodles is really not a good tool, rolling dough can not be too thick, otherwise the finished product will be thicker, less than 1 mm is appropriate, because the hand rolling dough will rise after cooking, so the thickness is required;
11, after rolling can be cut noodles, and vegetables together to cut the good, cut the noodles can be determined according to personal preferences of the width and narrowness of the noodles, here is no requirement, cut the noodles all shaken, anti-stick can be sprinkled dry flour, two hand rolled noodles are all done;
12, these two hand-rolled noodles do not look carefully and feel that there is no difference, but a closer look still feels that the white noodles are smoother, the green ones will be slightly rougher, and then when the noodles are shaken open, there is no white noodles to shake open, cook it and then compare it;
13, after the water is boiled, the next strip, the same roll three rolls after fishing out, roll three rolls means to boil until the boiling after adding the right amount of water to repeat three times, the purpose is to make the taste of the noodles more powerful; plus their favorite spices and sauces, mixed can be eaten.
Committed to using the simplest ingredients to share the most delicious dishes and snacks for you, I am Rong'er, sharing a delicacy for you every day, learning to eat like this, so that your stomach is healthier! Welcome to like, follow, retweet and favorite, thank you for your support! We'll see you next time.