condiments
Sliced pork 100g 2 onion or onion or red onion (how to make onions delicious), the more the better. Sweet noodle sauce 15g soy sauce 30g
condiments
Sliced pork 100g 2 onion or onion or red onion (how to make onions delicious), the more the better. Sweet noodle sauce 15g soy sauce 30g oil consumption 15g black pepper oil wine.
Practice of fishing noodles
1. Slice the meat, dice the onion and dice the onion leaves (if it is red onion or onion, directly dice all).
2. Except for oil, cooking wine and black pepper, all other ingredients are mixed for use.
3. Put the oil in the pot, fry the onion, pick up the onion residue and leave the oil.
4. Add lean meat, stir-fry until it turns white, pour in cooking wine (about 15g), continue to stir-fry, pour in half of the mixed sauce, pour in half a bowl of water, turn to medium and small fire, simmer for 3-5 minutes, and turn off the heat for later use.
5. Boil the noodles only in clear water, supercool the river 1 min, then pour it into hot water for several tens of seconds, and drain it.
6. Pour in the gravy and mix well. Pick it up and put it on a plate (no juice, just noodles, meat and onions).
7. After serving, sprinkle with all the onion crisps (only onion residue) and pepper that suit the taste.
Onion or onion or red onion, whichever you can accept, the more the better! In addition, oil consumption and sesame sauce are different flavors, and adding sesame sauce will be sweeter!
Fishing noodles is a kind of noodles that we often eat. How can we make it simple and delicious? See what I do. Literally speaking, fishing noodles means taking noodles out of the pot and adding toppings to make noodles with different tastes. Eat fish noodles often, especially in hot season. After all, the kitchen is as hot as a steamer at this time, which is a good choice when the taste of fish noodles is changeable and the appetite decreases.
If you want a tonic in autumn, choose a beef noodle.
1. Put the dried noodles in a pot and cook them thoroughly, then put them in cold water to cool. Take out the vermicelli with a little white heart, otherwise it will be too soft and rotten, not hard and not delicious.
2. Prepare toppings, Kao, radish and beef. Put oil in a hot pan, saute shallots and shredded ginger, add stock, boil until it is about to boil, then add Kao and radish.
3. Put the beef on the well-controlled noodles and pour the freshly cooked toppings, and our simple and delicious beef noodles will be finished. I don't know if you like this kind of noodles.
Guide to this issue: What is the practice of fishing noodles? The simple explanation of fishing noodles is that dry noodles cooked with clear water are mixed with prepared "ingredients" (or "marinade") to make noodles. Ingredients can be mixed with various seasonings, or fried vegetables or meat dishes. Scoop a spoonful and simply mix it with noodles to make delicious spaghetti.
Today's "fishing noodles" are popular in the vast northern regions, and different regions have different names. Some places are called river fishing noodles, bed noodles or noodles. But when it comes to eating "noodles", Henan people are the most.
Its origin is in Henan and it is the staple food of local people's life. Cooked noodles can be served with fried "topping" (topping is the local name, which is the above-mentioned ingredients). Tops are mostly stir-fried dishes, such as tomato and egg marinade, pork stewed vermicelli, cabbage stewed tofu and other common recipes, and occasionally there are sauces made of various seasonings, such as marinade made of garlic mixed with soy sauce and balsamic vinegar.
In the busy farming season, people invented this simple, convenient and fast "fishing noodles", which is convenient for production and does not delay farm work. In Guangdong, there is also the name of "fishing noodles", which they call "mixed noodles". Most of the ingredients are sauces made of various seasonings, and occasionally various ingredients are mixed. Food consumption is just the opposite of Henan.
As a pasta lover, I also have my own set of methods to make pasta, such as "fishing noodles", and the most eaten is tomato and egg noodles. The sweet and sour taste of tomatoes-appetizing, with high-protein eggs-is rich in nutrition, the noodles are smooth, the colors are bright and juicy, and the seasonings are full of flavor, which absolutely surprises you. Through today's topic, I want to share a tomato and egg noodle with you.
-Tomato and egg noodles-Ingredients: 4 tomatoes and 2 eggs, 1 noodle.
Ingredients: 1 ginger, 2 shallots and 2 cloves of garlic.
Seasoning thirteen spices, light soy sauce, cooking wine, starch, oil and salt.
-Start making-
(1) Prepare ingredients
Wash the tomatoes, cut the surface with a cross knife, pour with boiling water, tear off the skin, dice the tomatoes and put them in a bowl.
Mashing ginger and cutting into powder; Chop the shallots (note: separate the shallots from the onion leaves, which is useful later); Cut garlic cloves into garlic paste.
Beat the eggs in a bowl, add half a spoonful of salt and appropriate amount of water, and stir them evenly (note: when stirring the eggs, stir them in one direction for several times, so that the yolk and egg white are fully dispersed, and the egg liquid is even and light, and the egg pieces made should be bright and golden).
(2) making thick juice
Prepare a bowl, add 2 tablespoons of starch, and add water while stirring to make a slurry (note: do not add water at one time, add water while stirring, and observe the state of starch slurry such as milk when stirring, not too much, just thicken it, just half a bowl)
(3) preparing ingredient marinade
Heat a wok, add 1 tbsp oil, turn on low heat, the oil temperature is 60%, and shake the wok body to let the oil moisten the bottom of the wok.
Pour in the prepared egg liquid, shake the pan, evenly spread the egg liquid, fry it slowly on low heat, and break it with a spatula when the egg is about to take shape.
Take another pot, add 2 tablespoons of oil, turn on the fire, the oil temperature is 80% (you can see the oil smoking), add minced garlic, scallion and garlic paste and stir-fry until fragrant.
Pour in diced tomatoes, stir-fry over high fire until tomatoes are soft, add salt 1 tsp, soy sauce 1 tsp and cooking wine 1 tsp, and stir well.
Add half a bowl of boiling water to boil, then pour in eggs, thicken with sauce, and cook for 2-3 minutes to collect the juice, and the marinade is finished.
(4) Make noodles with tomatoes and eggs.
Add 3 bowls of water to the pot, bring to a boil, put the noodles into the pot, add 1 tablespoon of salt, and let the noodles drown. Cook it again, add 1 half bowl of cold water, cook it on medium heat until it is 80% cooked, turn off the heat and soak it in boiling water for 1 minute, then pick up the noodles and put them in the bowl.
Spoon 1 tbsp tomato and egg marinade into each noodle bowl, mix well and sprinkle with chopped green onion to enhance flavor.
A delicious tomato and egg noodles is success. Tomatoes are sweet, sour and refreshing, which can make people eat well. Eggs are tender and nutritious, properly thickened, noodles are smooth and delicious, and the color is bright. Does it look appetizing?
-"Answer the question" in the content production-(1) Why do you want to add sauce to this noodle?
Many hotel chefs use thickening when cooking, which plays a key role in the color, aroma and taste of dishes.
First of all, the ingredients of this noodle dish are tomato and egg gravy, and the soup needs to be thick to be delicious.
Because of the high water content of tomatoes, there is a lot of water after stewing, so it is impossible to evaporate water quickly in a short time and achieve the purpose of collecting juice quickly. The main component of thicken juice is starch, which will expand quickly and become sticky after preheating. In this way, the water will be absorbed quickly, and the juice will be harvested quickly through thickening, which will improve the taste.
Secondly, the juice will become transparent and moist after heating, and it will be wrapped on the surface of the ingredients, which will make the color of the ingredients brighter, enhance the color and make people's appetite open.
(2) Why do you want to add cooking wine to the gravy?
The main function of cooking wine is to remove fishy smell.
When many people fry eggs and tomatoes, they often feel a fishy smell, but adding some seasonings can't cover up the fishy smell well. That's because tomatoes produce too much water when cooking, and fishy substances are dissolved in water. If you can't collect juice well, it doesn't taste good. Cooking wine, as a common seasoning for removing fishy smell, can not only remove fishy smell, but also enhance freshness if it is added in the cooking process.
-"Technical Tips for Tomato and Egg Noodles-(1) When making egg liquid, there is not much water, but there is more water. The egg liquid is not strong enough and has a fishy smell, which is not easy to form when frying eggs.
(2) When making marinade, be sure to thicken it, not too much, as long as it can achieve the purpose of lubricating and collecting juice. Too much soup is a little sticky and tastes bad.
(3) When frying eggs, you must fry them slowly, so that the eggs are tender.
(4) Remember to add cold water once in the process of cooking noodles. After thermal expansion and cold contraction, the noodles have good toughness and strong taste.
(5) When making this kind of noodles, the noodles don't need to be cooled when they are cooked, and they taste good when they are hot. When it's cold, the taste of the ingredients is gone.
Mixing noodles is actually very simple. Appropriate proportion of flour: cucumber 1, Pleurotus eryngii half, pepper (rose pepper) 1, 3 eggs, half carrot, garlic with sesame sauce, chicken essence with salt, vinegar, soy sauce and sugar.
-Practice-
1. Prepare ingredients: half a carrot, 1 yellow paw, 1 rose pepper, half a Pleurotus eryngii, blanch with boiling water, and shred Pleurotus eryngii with cold water for later use.
2. Take 2 eggs and 2 fried eggs, spread them in the pot and shred them for later use. Cold water and flour, add 1 eggs and a spoonful of salt. Slice the noodles. Cook the noodles, take them out and soak them in cold water for three to five minutes.
3. Take out the noodles, add proper amount of salt, soy sauce, vinegar, sugar and chicken essence, stir the noodles evenly, then add shredded radish, shredded cucumber, shredded Pleurotus eryngii, shredded egg and shredded pepper, and finally add sesame sauce mixed with garlic, and stir evenly to serve.
Fishing noodles, for pasta-based areas, should be regarded as a common practice, and fishing noodles is also a simple and delicious staple food in pasta. When making noodles, both wet noodles and dry noodles can be made, but there are requirements for the quality of noodles. The thicker the noodles, the more delicious they taste.
Fish noodles are mainly cooked noodles, poured with the soup at the bottom of the frying pan, and mixed with some dishes you like, which is a very delicious fish noodles.
The practice of fishing noodles is very simple, and there is no special requirement for side dishes, as long as you like to eat. Usually, you can make side dishes casually, such as fried cowpea, fried green leafy vegetables and meat dishes. As long as there is soup in the fried dish.
Production method:
1. Making ingredients and side dishes
Stir-fry your favorite dishes, but deliberately add a little water to the pot when cooking, so that the soup is delicious. You can also use seasonings as side dishes alone, such as shredded pork with cowpea, tomatoes and eggs, Chinese cabbage and tofu. Please cook according to your personal preference.
cook?noodles
Boiled noodles, whether fresh or dry, should be cooked well. If it is not ripe, it will be raw, and if it is cooked for a long time, it will be soft and rotten, affecting the taste. The water for cooking fresh noodles is at least three times that of noodles. After the water is boiled, add a little salt before the noodles are pulled out. Adding some salt will increase the flavor of noodles. After the lid is covered with foam, stir it with chopsticks and the foam will dissipate. Repeat this twice, and the thickness of noodles can be increased once. When dry noodles are cooked, the water is more than five times that of noodles, and a little salt is added. When the noodles are covered with a layer of foam for the first time, turn off the heat and cook for one minute with slow fire to make the noodles absorb water and soften, which is longer than that of fresh noodles.
The critical moment has come. No matter whether the noodles are dry or fresh, don't leave them in the pot after cooking. Take out the bowl or plate immediately, try not to pour the noodle soup, or put a little noodle soup, and then pour a proper amount of vegetable soup or prepared seasoning side dishes, so as not to worry about the noodles being soft or sticky. When you eat it later, stir it evenly and it will become delicious noodles.
The above sharing is personal life experience, I hope it will help you.
What is the practice of fishing noodles? Come on, let my pasta controller answer your question. The practice of fishing noodles is very simple and convenient. If you want a bowl of delicious noodles, you can't make mistakes in both noodles and brine.
Gluten fragrant, special side dish, a bowl of original noodle soup. With these elements, a bowl of noodles is good enough. There are many relatives fishing for noodles, such as noodles with gravy and cold noodles, which are similar but have their own characteristics.
How to choose noodles: You can choose dried noodles for eating noodles, but the better choice is handmade noodles. The method of making noodles is similar. Like many delicious noodles, there are not many secrets in the noodles. The secret of catching delicious noodles lies in the shape of noodles.
When eating noodles, the best taste is still those wide and narrow noodles, round noodles and fine noodles, Lamian Noodles. It's not impossible to eat noodles, but I really don't think it's the best match. To what extent the marinade can penetrate, it largely determines whether a bowl of noodles is delicious or tasteless, and the shape of noodles is very important.
Recommended surface shape:
More than two sizes are needed, and a wider book is better. This noodle shape is more convenient to taste and can better reflect the taste of gluten and books. I still remember living in the countryside when I was a child. During the busy farming season, a group of big men gathered around the wheat field to beat wheat and eat noodles. When they didn't eat noodles, they only heard the hissing sound. Where did the sound come from? All because of the wide book shape rolled out by skilled peasant women.
Among the two noodle shapes, the red tomato noodle with a slightly wider left side is more suitable for fishing noodles.
When it is hot, eat noodles. After the noodles are cooked and fished out, be sure to pass cold water. This can not only prevent the noodles from sticking to hands, but also make the noodles taste smoother.
If you have a better pursuit of noodles, in addition to supercooling, sprinkle a little sesame oil and stir immediately, which will also add points to your noodles denomination.
I mentioned at the beginning how to make marinated soup. It is convenient and quick to fish noodles, and a large part of its quickness is reflected in marinated noodles. Compared with pasta such as Lamian Noodles and Huizhou noodles, noodles with noodles with noodles with noodles are more common. Scrambled eggs with tomatoes, fried meat with diced tomatoes and beans, and casual home cooking can be a good partner for fish noodles.
Pot soup formula sharing:
In the pursuit of food, although it is noodles, it is more and more refined. Here is a basic and common way to make eggplant diced gravy.
Ingredients: two tomatoes and an eggplant.
Practice: peel and cut tomatoes, cut eggplant without peeling, pour oil into the pot, add chopped green onion and stir-fry, add tomatoes and diced eggplant and stir-fry, then add water that has not eaten vegetables and start stewing. With the stewing, the tomatoes will be further dispersed and gradually melted into the soup. The eggplant absorbed in the tomato soup will not peel off, nor will it turn black. It will always be the true color of eggplant, so tomatoes and eggplant are a perfect match. Stew the diced eggplant until soft, add sugar, salt and sesame oil, and serve directly.
Finally, pour the marinade on the fished noodles.
In addition to the daily shredded cucumber, shredded green pepper and shredded onion, there is also a special side dish for eating noodles in Henan, which is Schizonepeta tenuifolia.
This is the green leaf plant in the picture. For those who like this taste, the presence or absence of Schizonepeta can be so serious that this bowl of noodles has a soul. If you don't have it or don't like it, you can use coriander instead.
Besides Schizonepeta tenuifolia, the most indispensable thing is this garlic sauce.
Garlic puree: Mash garlic, add vinegar, soy sauce, sesame oil and sesame seeds, and then add a proper amount of drinking water. Note that it can only be cold water. If it is not warm, it will make garlic stink.
Tell the truth, answer this question, I'm hungry. As for how to make noodles, I have shared everything I know about the refining of dry goods. Choosing the right noodle shape, matching the key ingredients and choosing any home-cooked dish are the most delicious noodles. Anyway, I want to make a bowl of noodles to eat.
Hello, landlord, I'm glad to answer your question:
The following is the introduction of fishing noodles:
Homecooked oyster sauce noodles
material
Appropriate amount of egg noodles, 3 kale, 3 fresh shrimps, 2 small red peppers, oyster sauce 1 tablespoon, and a little onion oil.
working methods
1. Boil the water, blanch the fresh shrimp until cooked, and remove the head and shell for later use; Add kale and blanch it;
2. Boil boiling water in another pot, add egg noodles, boil and cook; Take it out and put it in cold water to supercool the river; After cooling, drain the water, put it in a plate, add a little onion oil and mix well;
3. Put a proper amount of noodles in a bowl, add kale, pour in oyster sauce, and decorate with shrimp and small red pepper.
Everyone has his own way. Making faces is actually a very simple thing, and you can't complicate simple things when you answer. Fried egg noodles, the villagers make it every day. It's simple, quick, easy and delicious. I hope I can help you.
Required materials: one egg, one tomato, one side and two sides (one person).
Seasoning required: Laoganma, pepper oil, soy sauce, vinegar and rattan pepper oil.
Practice: 1. Heat the wok, add the vegetable oil, and when the oil is warm, add the eggs. It must be fried slowly with warm oil.
2. After the eggs are fried, directly add water to boil.
3. Add seasonings such as Laoganma, pepper oil, soy sauce, vinegar and rattan pepper oil to the bowl.
4. Add the prepared noodles after the water boils, and remember to stir them with chopsticks several times to prevent the noodles from sticking together. Cook for two minutes.
5. Add the prepared tomatoes and continue to cook for one minute.
6. First add the noodles to the seasoning bowl, then fish the noodles and tomato eggs into the bowl and pinch them twice with chopsticks.
A bowl of tomato fried egg noodles is ready.
This season is the time to eat cold noodles. Hot weather, a bowl of refreshing cold noodles and a bottle of cold beer are simply a refreshing summer.
That's refreshing, but the delicious noodles you want to make are exquisite, depending on what flavor you like and how the craftsmanship is!
But don't worry, I'm going to share a strange cold noodle with you today. It tastes strange and tastes refreshing. After eating a bowl, I need another bowl.
Brother Yi's "Journey of Eating Heart"-
Pinwei home-cooked handmade noodles
Looking for the footsteps of the past, pursuing the delicious food of memory and savoring the taste of hometown is really a strand of homesickness.
A habitual invitation to "eat noodles at my home" shows the persistence of hometown people in pasta. Of course, we must choose the noodles first. In short, choose noodles with noodle flavor. In the secular world where the original flavor is lost, the original flavor is a kind of authenticity. Mixing flour is the basic skill of white flour, and "three cleanings" is the requirement. Tenderness and moderation of noodles are the basic skills of noodles, including adding egg white and salt, cooking noodles with cold water and using cold water. The materials used for rolling are also very particular. There are many people who use flour and corn flour directly. It tastes smoother and more refreshing with starch and the like. The beauty of food is different from the beginning. Hand-rolling is the best. Rolling is both manual and technical. Noodles should be rubbed repeatedly, and the small rolling pin should be rounded along the edge, and the large rolling pin should be rolled a few times at the wrong side, evenly sprinkled on the face, and repeated several times. A thin and translucent noodle has been shaped, a ball of noodles is spread out like paper, a rolling pin is as smart as a pen, and food pictures are really colorful.
White water noodle soup has no taste now, and "cooked water surface" is an upgraded version. Chopped shallots, leeks and garlic sprouts are pickled and washed to make noodles, which are refreshing, smooth and fragrant. Many people in rural areas like to eat noodles. The picture shows that it has been hot for a long time. A bowl of Guo Qiang noodles is a common practice, and there are many nostalgic versions. The master of the mass canteen of the supply and marketing cooperative weighed shredded pork and noodles, stir-fried shredded pork with hot oil, fried onion, ginger and garlic, fried bottom vegetables, heated soup, cooked noodles, flavored green vegetables and bean sprouts, and cooked a bowl all over the room. People say that at that time, the material was not rich, the meat was fragrant and the memory was fragrant. I said that the food will remain unchanged for thousands of years, and the taste is human.
Of course, I have to say that the highlight is the hand-grabbed noodles, and the noodles that are directly fished in the pot are delicious and delicious. Hot water is not soft and tastes elastic; Cold lacing is refreshing and tastes like a storm. After eating a bowl of seawater, I feel sweaty, and then I have a bowl of noodle soup. Hometown people call the original soup the original dish, which is really a pleasure. At that time, the taste change at the moment of fishing, shaking and filling a bowl not only completed the gorgeous transformation of this side, but also changed every detail with the renewal of taste buds, which is the key to food achievement. A bowl of good noodles with different toppings tastes different. Topping is similar to 1: 1. 1 rice. It is the flower on the hand-fished noodles, which makes a bowl of vegetarian noodles glow with vitality. Genda cuisine is cooked with warm vermicelli, tomatoes and scrambled eggs are often eaten, beans and eggplant are fragrant, and pickles are similar to braised vegetables in Henan cuisine, with diverse combinations, different meat and vegetables and different colors. However, tasting this bowl of noodles is always a spiritual agreement.
If topping is the icing on the cake of a bowl of hand-fished noodles, then a good garlic juice can be called the spirit of this bowl of noodles for the elderly. Garlic should be local garlic, not spoiled overnight. Garlic is strong, so it is best to scoop it out with red stone. All seasonings should be put. If you like spicy food, you can also add green and red pepper, love incense and millet vinegar. Garlic is spicy. When a person cooks a dish, he can touch the taste buds, relax his mouth and follow his stomach. How can your family be lonely?