How to do a good job in the daily practice of mixing rice with flour and cucumber with flour and skin.

Boil water, more water,

Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives into a bowl.

Then the water boiled and became harder.

Stir in a bowl. If it is alkaline water, add a little good vinegar.

Remember the order, or the taste will be different.

If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now).

Second, tomato and egg soup noodles:

Scramble eggs first, add water, add tomato slices, add salt, add water to open noodles until cooked, and add pepper monosodium glutamate.

Third, fried noodles:

Chinese cabbage, shredded pork, shredded mushrooms.

Below, a little harder.

Take out, rinse with cold water and drain.

Stir-fry shredded pork with high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles, stir-fry evenly, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula with one hand, and shake the noodles with chopsticks with the other hand, and try to mix the noodles and seasonings well so that the Chinese cabbage will not turn yellow.

Remarks: 1 Add some vinegar when eating fried noodles.

Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.

Fourth, first put the shrimp (good quality) in water for a short time, then oil it, put the noodles, wait until it is almost cooked, enlarge the cabbage, cook it, add salt, pepper and a little monosodium glutamate.

The simplest cold (mixed) noodles.

Boil water, more water,

Stainless steel shallow pot, add sesame oil, set aside.

Put Haitian brand soy sauce, pepper, monosodium glutamate and chives into a bowl.

Then the water boiled and became harder.

Put it in a pot with sesame oil, mix well, and blow 1-2 minutes before air conditioning, stirring while blowing, so as to cool it evenly.

Then, put it in a bowl and stir it. If it is alkaline water, add a little good vinegar.

Remember the order, or the taste will be different.

If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now).

Tomato and egg noodles.

Fried eggs first. Then add oil, chopped green onion, ginger slices, stir-fry, stir-fry tomatoes, add a little soy sauce, add salt, chicken essence, add water, boil, add eggs and cook together, and you can go out. Put water in another pot and cook noodles. When the noodles are cooked, take them out and put them in a bowl (half a bowl of noodles). Add the gravy to the noodle bowl and you can eat it. Too much brine is delicious. Put some Chili sauce and vinegar when eating.

Zhajiang Noodles Ding

Ingredients: 300g of pork rump, 250g of yellow sauce, noodles;

Accessories: green garlic, mung bean sprouts, shredded cucumber;

Seasoning: cooking oil, salt, sugar, chicken essence, chopped green onion, beer;

Exercise:

1. Wash pork and cut into cubes the size of soybeans, dilute yellow sauce with beer, and cut green garlic into powder;

2, sit in a pot and ignite, add water, cook the noodles and remove them for later use;

3. Put oil in the pan and stir-fry diced meat in hot oil. Slightly discolored, pour in the prepared yellow sauce, stir fry repeatedly, add white sugar and chicken essence to taste, add salt, after the water vapor completely evaporates, take the chopped green onion out of the pot, pour it into the bowl with noodles, and sprinkle with chopped green onion.

Cold noodles with shredded chicken

Ingredients: tender chicken 200g, cucumber 250g, refined salt 3g, soy sauce 15g, vinegar 10g, chicken essence 2g, sesame oil 15g, coriander 5g, chicken soup and cooking wine.

Exercise:

1. Put the chicken in a bowl, add a little salt and cooking wine, mix well, and steam in a drawer for about 10 minutes. Take out the chicken and cut it into filaments, or tear it into filaments. Wash cucumber and cut it into filaments. Wash coriander and cut into small pieces for later use;

2. Put salt, soy sauce, vinegar, chicken essence, sesame oil and chicken soup into a small bowl to make a cold sauce;

3. Put the cold noodles in a bowl, add shredded cucumber and chicken, sprinkle with coriander, then pour in the mixed cold sauce and mix well to serve.

Siwei cold noodles with sesame sauce

Raw materials: cooked ham 100g, cucumber 150g, water-soaked mushrooms 75g, green beans 75g, fresh ginger, balsamic vinegar, soy sauce, refined salt, sesame oil, sesame paste, bean paste, mustard, broth, etc.

Exercise:

1. Wash cucumber, dice it, and add ham and mushrooms. Chop fresh ginger, and cook mushrooms and green beans for later use;

2. Take 4 small bowls and mix them into 4 kinds of iced juice with different flavors. Use Jiang Mo, balsamic vinegar, soy sauce and sesame oil to make ginger vinegar juice; Mix sesame paste, refined salt and a little cold water; Make hot sauce with bean paste, Chili oil, sesame oil and broth; Make mustard juice with mustard, soy sauce, balsamic vinegar and sesame oil.

3. Sprinkle cucumber, ham, mushrooms and green beans on the cold noodles respectively, and serve them with the prepared four kinds of cold sauces. People who eat choose to eat according to their own tastes.

Cold noodles with scallion oil

Ingredients: Shrimp 100g, Shuifa Yulan Tablet 75g, Mushroom 50g, Onion 50g, Vegetable Oil 10g, Soy Sauce 5g, Salt 3g, Chicken Essence 2g and Sesame Oil 5g.

Exercise:

1. Wash shrimps, soak them in a little hot water and chop them up. Cleaning Flos Magnoliae and Lentinus Edodes, dicing, blanching, draining, cooling, and cutting shallots into powder for later use;

2. After the oil is hot, add chopped green onion to make chopped green onion oil and cool it;

3. Put onion oil, soy sauce, salt, monosodium glutamate and sesame oil into a bowl to make onion oil juice;

4. Sprinkle dried shrimps, magnolia slices and diced mushrooms on the cold noodles, pour in onion oil juice and mix well to serve.

Mushroom cold noodles with sesame sauce

Raw materials: 50g of water-soaked magnolia slices, 50g of water-soaked mushrooms, 30g of fresh pea seedlings, 20g of onion, 30g of vegetable oil, 0/5g of cooking wine/kloc-0, 50g of chicken soup/kloc-0, 5g of soy sauce/kloc-0, 6g of refined salt, chicken essence and sesame oil.

Exercise:

1. Slice Flos Magnoliae, wash Lentinus Edodes, cut into dices, blanch fresh pea seedlings with boiling water, drain and cool, and cut onions into powder for later use;

2. Add chopped green onion and saute until fragrant, then cook wine and soy sauce, add chicken soup, salt and chicken essence, cover the pot, and simmer magnolia slices and mushrooms with low fire;

3. Put soy sauce, salt, chicken essence and sesame oil together in a bowl, then add cold noodles, and pour in magnolia slices and mushrooms.

The Method of Cold Noodles in Sichuan

Ingredients: Daoxiao Noodles, soy sauce, salt, pepper powder, sesame, sugar, onion, ginger, garlic, cucumber, vinegar and cooked green beans.

Step 1: Chop onion, ginger and garlic, and shred cucumber for later use;

Step 2: Start cooking noodles. Just cook the noodles until they are 90% cooked. When cooking noodles, in order to make the noodles thicker, you can put a small bowl of water in a boiling pot and repeat it three times.

The third step: the most magical step is to take the freshly cooked noodles to the electric fan to cool;

Step 4: Stir-fry the seasoning with high fire. Put the prepared seasoning, soy sauce, salt, pepper powder, sesame, sugar, onion, ginger, garlic and vinegar into the pot, and stir-fry until the flavor is more or less according to personal taste.

Step 5: Mix the fried seasoning with cucumber, and the green beans can be eaten. Authentic Sichuan cold noodles are rustic, but the taste is quite good, slightly spicy and sour, delicious and appetizing. It is said that we ate two bowls after our director finished filming this film.

Beijing sesame sauce cold noodles with sesame sauce

Ingredients: machine-made Daoxiao Noodles or self-rolled dough, sesame paste, cucumber (or radish,

Celery), salt, cold water, vinegar, garlic.

Practice: Take a bowl, pour sesame paste, add a little salt and cold water (pour a little salt into cold boiled water and stir it yourself to dissolve), gently stir it clockwise with chopsticks, and then add a little salt and cold water until it becomes turbid. Boil the noodles in water, then boil them in cold water, put them in a bowl, and blow them with an electric fan while turning over; Wash cucumber and cut it into filaments. If you choose radish, you can wash and peel it before shredding it, and blanch celery with hot water before cutting it into powder. Bring the bowl of cold noodles to the table and sprinkle with shredded cucumber or radish, celery powder, etc. Pour in vinegar and garlic, then pour in the prepared sesame paste with a spoon and stir with chopsticks.

Japanese Kansai udon noodles

Ingredients: dried buckwheat noodles, shredded seaweed, chopped green onion, cold fish soup, mustard sauce.

Practice: after the soup pot is boiled, put down the buckwheat noodles, add the second boiling water after boiling until cooked.

Rinse it with cold water immediately after taking it out (ice cubes can be added to the water). Drain and put on the bamboo curtain.

Sprinkle some seaweed silk on the table; Chai Gaoyu soup is diluted with twice as much water and put into a small bowl. Besides,

Cold noodles with a pinch of chopped green onion and mustard sauce.

Shanxi Yanbei cold-mixed oat noodle

Ingredients: naked oats noodles, shredded cucumber, shredded carrot, shredded water radish, shredded white radish and shredded coriander.

Shredded cabbage, sugar, salt, monosodium glutamate, sesame sauce, Chili oil, garlic juice, water, olive oil and sauce.

Oil, vinegar, tomato sauce.

Practice: Use naked oats noodles in the alpine region of Yanbei, Shanxi Province, scald the noodles with boiling water, mix them and roll them up.

Face formation; Cooked cold water; Mix all kinds of ingredients and seasonings according to personal taste.

Strange cold noodles,

Stir-fry garlic paste, chopped green onion and Jiang Mo in oil, add sugar, vinegar, pepper powder, yellow wine, soy sauce and spicy oil or dried Chili, and taste the balance of all flavors after boiling, which is enough for Sichuan cuisine.

Jilin Yanji cold noodles

Ingredients: whole lean beef, pear or apple, shredded egg, pickles, pine nuts, buckwheat noodles and coriander.

Cooking meat ingredients: onion, ginger, wine, star anise, a little salt and pepper.

Practice: Boil the whole beef for 2 minutes, then take it out and wash it. Boil 4 cups of water with cook the meat ingredients, put down the meat and cook for 40 minutes. Take out that meat pieces, cool and cutting into thin slices; Filter the beef soup and let it cool. If there is oil slick, skim off the oil slick and put it in a noodle bowl. After the water is boiled, put down the fine flour and cook it, take it out and drain it, then pour it with cold water and put it in the clear soup in the noodle bowl. Add shredded kimchi, pear slices, shredded egg skin, beef slices, fried pine nuts and coriander to the noodles.

Xinjiang cold noodles,

When making cold noodles: first mix the noodles with light salt water and alkaline earth water, then add bitter fleabane bitter fleabane water, while pulling, knead until the dough is soft, smooth and tense, and then put it on the chopping board. Peel the gourd, remove the seeds and shred, and cut the spinach and celery into sections for later use. Pull the noodles into thin strips, cook them, take them out, soak them in cold water twice, and pour in a little clear oil and mix well. Boil the water in the frying spoon, cook the gourd, add salt, beat the egg white, add spinach and wet starch to thicken it into marinade. Deep-fry celery in an oil pan, and dilute oil Chili powder, mashed mud and sesame paste with cold water respectively. When eating, put the cold noodles on a plate, pour the marinade, add vinegar, garlic, oil pepper, sesame sauce, and then add celery. Noodles are soft and tender, and the ingredients are spicy, sour and fragrant.

Mushroom cold noodles with sesame sauce

Raw materials: 50g of water-soaked magnolia slices, 50g of water-soaked mushrooms, 30g of fresh pea seedlings, 20g of onion, 30g of vegetable oil, 0/5g of cooking wine/kloc-0, 50g of chicken soup/kloc-0, 5g of soy sauce/kloc-0, 6g of refined salt, chicken essence and sesame oil.

Exercise:

1. Slice Flos Magnoliae, wash Lentinus Edodes, cut into dices, blanch fresh pea seedlings with boiling water, drain and cool, and cut onions into powder for later use;

2. Add chopped green onion and saute until fragrant, then cook wine and soy sauce, add chicken soup, salt and chicken essence, cover the pot, and simmer magnolia slices and mushrooms with low fire;

3. Put soy sauce, salt, chicken essence and sesame oil together in a bowl, then add cold noodles, and pour in magnolia slices and mushrooms.

Sanse cold noodles with sesame sauce

Ingredients: 250g oil noodles, egg 1 piece, 3 slices of ham, half a green pepper, L strips of cucumber, bean sprouts 150g, half a cup of stock, and 3 tablespoons of sesame sauce.

(1) Ingredients: 2 tablespoons of sugar and sesame oil, half a teaspoon of salt, 3 tablespoons of soy sauce and black vinegar, and mashed garlic 1 teaspoon.

Exercise:

1. Break the eggs and fry them into 2 pieces. Blanch the green pepper and bean sprouts in water for later use.

2. Cucumber, egg skin, ham and green pepper are all shredded.

3. Add the broth into the sesame sauce and stir well, then add (1) and stir well to get the sauce.

4. Put the noodles on the plate and decorate them with ham, cucumber, egg skin, green pepper, bean sprouts and sauce.

Hot and sour cold noodles with sesame sauce

Ingredients: 500g noodles, cooked lean pork 150g, cucumber 100g, 50g mung bean vegetables and eggs 1. Soy sauce 10g, balsamic vinegar 15g, refined salt 3g, monosodium glutamate 2g, sesame oil 10g, appropriate amount of broth, a little cooked soybean oil and spicy oil.

Making:

1. Cut the cooked lean pork and cucumber into filaments respectively. Remove the head and tail of mung bean vegetables, wash, blanch and let cool. Beat the eggs, add a little salt to taste, spread them into thin egg skins with a frying spoon, and cut them into filaments for later use.

2. Put the soy sauce, balsamic vinegar, refined salt, monosodium glutamate, sesame oil and broth together in a bowl and mix them into cold sauce.

3. Put shredded cucumber, mung bean, shredded egg and cooked lean meat on the cold noodles in turn.

Cuiban cold noodles with sesame sauce

Ingredients: cucumber 1 strip, bean sprouts100g, 200g of oil noodles, 2 pieces of tofu and 60g of vegetarian ham.

condiment

3 tablespoons vegetarian soup, 3 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, a little sesame oil and a little mustard sauce.

Necessities can be seasoned according to personal preference.

working methods

A. Cut vegetarian ham, cucumber and tofu into strips.

B, soaking the material (a) and bean sprouts in water and cooling.

C. cook the seasoning.

D put the oil noodles on the plate and sprinkle with the material (b) and seasoning.

mutton noodles

Ingredients: mutton

Accessories: handmade noodles, onions, ginger, coriander.

Seasoning: salt, chicken essence, cooking wine, pepper, soy sauce.

Exercise:

1, cut the onion, ginger and coriander segments of the hob;

2. Slice mutton, add onion, ginger, chicken essence, cooking wine, pepper, soy sauce and salt to taste;

3. Cook the noodles in water (appropriate amount of water), boil them below, cook them until they are nine-cooked, and then slice the salted mutton.

Put it into the pot, stir it evenly, and then take it out after boiling. Sprinkle coriander segments into a bowl.

Noodles with soybean paste

To make slag river noodles, you need to prepare yellow sauce from Liubiju, sweet noodle sauce from Tianyuan sauce garden and peeled pork belly diced. It's best to make the meat fatter, so that the oil can be fried easily and the taste will be better.

First, mix the two sauces. The ratio of yellow sauce to sweet noodle sauce is 2: 1. Generally, a bag of yellow sauce with half a bag of sweet noodle sauce is enough. The yellow sauce alone is too salty, and with the sweet noodle sauce, it tastes perfect.

Then put the oil in a hot pan. When the oil is hot, stir-fry the diced pork belly with medium heat. When the lard comes out, add a little cooking wine to remove the fishy smell, and then add a little soy sauce. After the diced meat changes color, it is served out. There is lard in the pot. Then, pour the mixed yellow sauce and sweet noodle sauce into the pot and stir the sauce with medium heat. Because sweet noodle sauce is easy to get out of the pot, stir it constantly after pouring it into the pot. After the sauce is fragrant, pour in the freshly fried diced meat and Jiang Mo, add less water, turn to low heat and simmer slowly. Sauce and diced meat are very harmonious and delicious. No need to add salt and sugar. Sauce has its own salty and sweet taste. Just sip for 4 to 5 minutes. Add chopped green onion when leaving the fire. Don't add chopped green onion too early, or it will burn. Use the rest. The sauce can be cooked.

Next, prepare some dishes. In the traditional Zhajiang Noodles of old Beijing, cucumbers, bean sprouts, radishes and soybeans are essential. But now, just put some food you like. Cucumber and lettuce should be shredded, and bean sprouts, soybeans and green beans should be shredded in boiling water.

Next, we will cook noodles. Of course, it is best to cook noodles with handmade noodles in Zhajiang Noodles. Put some salt in the boiling water when the water is boiling, so that the noodles will not stick together when cooking, and the noodles should not be cooked too badly. Just order water three times. Finally, we will put the cooked noodles into the prepared cold water and rinse off the batter, which will be smooth and delicious.

After the noodles are cooked, put them in a big bowl, add various dishes, mix a few spoonfuls of delicious fried sauce, pour some vinegar on the jealous people, and then serve a head of garlic. Haha, I want to be proud of my life.

Jam crisp noodles

Material: 1 box of potato chips; Grape jam 1 can; 1 carton of milk; Instant noodles 1/2 packs

Practice: (1) put half of potato chips and shredded noodles, and the other half put 1/2 tablespoons of jam.

(2) Pour the milk into the cup and add the shredded noodles, which is 1 cup of special cornflakes breakfast.

(3) Type of instant noodles: Any instant noodles will do.

(4) You can mix any jam you like. Blueberries, oranges, apples and even peanut butter are all worth a try.

Wuwei cold salad

Material: 1 cup of peanuts (fried); 1/2 cups chopped green onion and garlic; 1 tablespoon of raw pepper; 1 tbsp coriander powder; Instant noodles 1/2 packs; Instant noodles and salt and pepper powder package 1 package

Practice: (1) Crush instant noodles, add other materials and mix well.

(2) It is suggested to replace instant noodles with instant noodles.

(3) Because adding salt and pepper powder to green garlic will soften the water, it is best to add salt and pepper powder to taste before eating, so as to avoid the peanut and instant noodles from becoming brittle due to water and affecting the taste.

Instant bread

Material: hot dog bread1; 1 tbsp salad dressing; 1 tablespoon ketchup; Instant noodles 1/2 packs; Instant noodle conditioning package 1 package; Sauerkraut bag with instant noodles 1 bag

Practice: (1) Soak instant noodles in hot water for 3 minutes and then drain.

(2) Put noodles, beef seasoning package and pickled cabbage package into bread in turn, and pour salad sauce and tomato sauce.

(3) Type of instant noodles: stewed beef is more suitable.

You can buy any bread you like. For example, French bread can be made into undersea castles, toast can be made into sandwiches, and even a round miscellaneous grain bread can be bought. It is also a good way to eat bread by hollowing out the center and filling it with instant noodles.

Western noodles

Ingredients: 1 salmon fillets (about180g); 6 mung beans; 1/3 carrots; Corn1/2; White powder 1 teaspoon; Water 1/3 cups; Rice wine 1 teaspoon; 2 tablespoons salt; Instant noodles 1/2 packs; 1 instant noodles and garlic hot sauce; Instant noodle conditioning package 1 package

Practice: (1) Marinate the salmon fillets with rice wine and salt 1 teaspoon 10 minutes, pour salad oil into the pot, heat it, and add the salmon to fry until both sides are golden.

(2) Cut the green beans and carrots into sections, cut the corn pieces into equal parts, cook them in hot water, and add 1 teaspoon salt to the hot water.

(3) Soak noodles in hot water for 3 minutes, then drain, add garlic and hot sauce and mix well to make dry mixed noodles.

(4) Drain the clinker into a plate in turn, boil the instant noodle conditioning bag, add water and corn starch, and pour it on the salmon slices.

Steamed noodles and tea bowls

Ingredients: 4 eggs; 1 glass of water; Seasoning package all

Practice: (1) Beat the eggs, add water and seasoning bag and mix well.

(2) Divide the beaten egg juice into two stews, one containing 1/4 dough blocks and the other containing pure steamed eggs. The unique flavor of instant noodles combines soft steamed eggs, which is delicious beyond your imagination!

Instant noodle salad

Material: peach yogurt 1 can; 4 Chinese cabbage flowers; 4 green beans; 1/3 carrots; Instant noodles 1/3 packs

Practice: (1) Mash instant noodles, wash broccoli, green beans and carrots, and rinse with hot water.

(2) Put all the ingredients in the salad bowl and pour the peaches on it.

(3) Types of instant noodles: Any kind of instant noodles will do.

4) This is a low-calorie and low-fat dish, and the taste of yogurt can be chosen at will. You can also mix 1 tsp coarse miso+1 tsp mayonnaise sauce into yogurt, which is a delicious salad dressing.