Hello everyone, many friends don’t know much about the recipe of noodles. Today I will share with you the knowledge of the top ten famous noodles in Northeast China. I hope it will be helpful to you. help!
Contents of this article
- How to make delicious Fengcheng noodles
- How to make super-thin noodles delicious
- How to make the top ten famous noodles in the Northeast
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- Various ways to make leftover noodles
- How to chop noodles
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- Ten simple noodle recipes
1. How to make delicious Fengcheng noodles
1. 1. Prepare the ingredients. Appropriate amount of noodles and leeks. When purchasing leeks, choose small leeks, which are more fragrant.
2. 2 Wash the leeks, cut them into sections, and put them in a basin for later use.
3. 3. Put water in the pot and boil over high heat. After the water boils, put the noodles into the pot and cook for 1 minute.
4. After the 4th side is cooked, pour it into the basket, rinse it with cold water and let it dry.
5. 5 Take out a bowl and pour an appropriate amount of salt, pepper, oyster sauce and soy sauce into it (approximately 1:1 ratio, if you prefer Whichever flavor you prefer, you can increase the flavor a little), stir evenly, and set aside for later use.
6. 6 Pour oil into the pot. After the oil is hot, pour the leeks into the pot and stir-fry over high heat. When medium cooked, add some salt and continue to stir-fry (this will make the leeks more fragrant). After the leeks are cooked, put them on a plate and set aside.
7. 7. Add more oil to the pot, pour the dried noodles into the pot, and fry until dry (after one side is fried, turn over to the other side) one side).
8. After both sides are fried, pour the prepared sauce onto the surface (evenly pour around the surface) and stir-fry evenly. It is recommended that the noodles be fried a little dry, so that they will taste better (if the noodles are friedIf it is wet, the taste will be worse).
9. 9. After the noodles absorb the sauce, pour the leeks into the pot and stir-fry evenly with the noodles.
10, 10Finally, put the fried noodles on the plate and serve
2. How to make super-thin noodles delicious
1. Use the thinnest noodles. Put the thin noodles into the basin, add some oil and stir evenly. This way the noodles won\’t stick together when steaming them. After the water in the pot boils, place the thin noodles that have just been mixed with oil on the steamer and steam over high heat for 10 minutes. After the thin noodles are steamed, use chopsticks to pick up the noodles, shake them loose and set aside. Wash a few slices of cabbage and cut the cabbage into thin strips.
2. Wash an onion and cut the onion into thin strips. Pour oil into the pot. After the oil is hot, pour the beaten egg liquid into it. . Fry the eggs until cooked, take them out and set aside. Pour a small amount of oil into the pot again, put some Sichuan peppercorns in it, and fry over low heat to bring out the aroma and numbness of the Sichuan peppercorns; fry the Sichuan peppercorns until they are dry and yellow, and pick them out. When making this fried thin noodles, don’t pour too much oil. Then add the green onions and garlic slices and stir-fry until fragrant, then add the chopped green and red peppers and stir-fry.
3. Then add the side vegetables (cabbage, onions and soybean sprouts) and stir-fry, then add the light soy sauce and stir-fry these side vegetables until they are cooked. Add the steamed noodles just now and stir-fry evenly. Then add the baby greens and the scrambled eggs just now and stir-fry. If it feels too dry during the frying, add a little water to the pot. Finally, add a spoonful of chili powder, season with salt, then add a little more cumin powder and continue to stir-fry evenly. Stir well and then turn off the heat. Add a small spoonful of chicken essence before serving. Stir evenly and serve.
3. Northeastern’s top ten famous noodle recipes
1. Materials: 250 grams of noodles (fresh), 250 grams of pepper, 150 grams of pork, appropriate amount of oil and salt, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, half a tablespoon of cooking wine, appropriate amount of water starch,
2. Wash the peppers, remove the stems and seeds, and cut into shreds with a diagonal knife
3. Cut the pork into shreds, add cooking wine and mix well, then add starch and mix well, marinate for 10 minutes. The shredded pork fried in this way will have a tender texture and will not taste fishy or fishy
4. Heat the oil in the pan, add the shredded pork and stir-fry until the color of the shredded meat turns white. Add the chopped green onion, minced ginger and garlic slices and stir-fry evenly
5. Add the shredded pepper and stir-fry until the shredded pepper becomes slightly soft
6. Pour in a small bowl of water, then add dark soy sauce, light soy sauce, salt and bring to a boil. Pour in an appropriate amount of water starch to thicken the soup. Heat over high heat until the soup becomes thick. If it is overheated, the pepper shredded pork stew is ready. Remove the marinade and set aside.
7. Add water to the pot and bring to a boil. Add noodles and cook. Adjust the maturity of the noodles according to personal taste. If you like it stronger, just cook it just enough. , if you like it softer, cook it for a while.
8. Place the cooked noodles in cold water and cool them. Remove and drain the water. After the noodles are cooked, put them in cold water and cool them. It can make the noodles taste more chewy. If you have a bad stomach, you can put the noodles in warm water or cool them in cold boiled water.
9. Put the noodles on a plate, pour an appropriate amount of marinade on it, and stir it when eating.
4. Various ways to make leftover noodles
Ingredients: leftover noodles Noodles, 2 eggs, appropriate amount of flour, salt and black pepper.
4. Add flour slowly until the batter can hang on chopsticks.
5. Heat oil in a hot pan, spread a spoonful of batter, fry one side until golden brown and then the other side, then take it out of the pan.
5. How to chop noodles
Crush a few grams of noodles. Two spoons of dark soy sauce, one spoon of light soy sauce, one spoon of minced garlic, half a spoon of Laoganma, one spoon of beef sauce, and four quarters of stock cubes in a bowl
1. Shredded Place the noodles in a pot of boiling water and cook until they are eighty-fifths of the way through. Remove them from the water and put them in cold water. Set aside. But cold water is also fine, I personally prefer the refreshing taste.
2. Cut the ingredients. Cut whatever you want. I cut some cuttlefish cakes, crispy fish balls, and ham, and some green onions and garlic
3. Turn on the heat and stir-fry the ingredients, then add Laoganma and beef sauce and stir-fry until fragrant, then mince it. During the stir-frying process, add some boiled water stock cubes, just a little bit. Don’t add too much to make it into a soup noodle. Then add dark soy sauce and light soy sauce to stir-fry. After frying for a while, when the noodles are all colored, turn off the heat and sprinkle with chopped green onions
Six or ten simple ways to make plain noodles
1 medium carrot, 1 medium potato, 1 medium block of tofu, 1 green onion, 1 garlic sprout, 1 tsp allspice, 1 tsp Pixian bean paste, 1 spoon of Haitian soybean paste
1. Cut the carrots and potatoes into small dices in advance. Cut the tofu into small pieces and fry until the outside is charred and the inside is translucent. It can be light or heavy according to personal preference
2. Fry the tofu and set aside. Add oil and stir-fry carrots and potatoes. You can mix them together and stir-fry. The carrots need to be cooked for 3 or 5 minutes. Add Pixian bean paste and Haitian soybean paste, slight salt, thirteen-spice powder or five-spice powder, 70-80 minutes. When cooked, add water or tea and make soup
3. When it is almost cooked, add tofu, chicken essence and salt. When it is almost cooked, add garlic sprouts and green onions. More flavor
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