I'd like to ask about the tofu and pork noodle soup.

Materials: 1KG of pork thighs cut into small pieces (if you are too lazy to just buy stranded meat. Of course more fat meat is more fragrant, but .... Fear of fat), red onion 10 large cut pieces (where you can buy. A little smaller than a head of garlic, looks like an onion, red), soy sauce, soy sauce paste, rice wine, sugar (recommended to use red sugar or yellow rock sugar small pieces), five spice powder

Practice: with a little oil will be the red onion popping aroma, add the meat stir-fried until browned. Add at least two tablespoons of sugar and copy for 1 minute. Add 2/1 teaspoon of five-spice powder, not too much yo, and stir-fry for another 1 minute. Add rice wine and continue to stir fry. Finally add soy sauce and soy sauce paste half bowl each (is the bowl of small bowl of dinner, not a big sea bowl of drinking noodles), stir-fry after adding a little water (taste if a little lighter than your ideal saltiness is good, because the water will be salty when boiled dry) on the lid of the pot on a low heat stew for 1-1.5 hours can be.

Northern Daur ethnic noodles

Northern Daur for food, the Yuan Dynasty into Beijing, Beijing snacks, but also as a staple food. Characteristics of noodles: tough and smooth, salty and slightly sour and spicy.

Materials for making noodles: 350 grams of buckwheat noodles, 150 grams of flour, 50 grams of soy sauce, sesame sauce, 10 grams of vinegar, 5 grams of garlic juice, salted carrot shreds, 3 grams of mustard. 1. Pour the buckwheat noodles and flour into a basin, add water and make dough. 2. 2. Press the noodles bed set up on the boiling water pot, the dough into the noodles bed, press down the bed handle with your hand, the round bar-shaped noodles will be pressed out of the bed, directly into the pot of boiling water, after cooking, fished out of the cool water, picked into the bowl, poured with seasoned sesame sauce, soy sauce, vinegar, garlic sauce and good mustard paste, put salted carrots on the shredded carrots can be.

Noodles of the production of essentials: 1. dough to be kneaded through the molasses, kneaded until smooth as appropriate; 2. cooking time should not be too long, so as not to lose the toughness. Noodle seasoning soup practice: 1, simmering broth: slow simmering with pork leg bones, chicken, etc., to remove meat and oil broth. 2, cook meat bashfulness: the north generally use mutton or beef, you can also use pork, cut into diced meat, add seasonings cooked. 3, adjust the soup: the boiled meat (you can add a small amount of diced potatoes, diced tofu and other veggies) into the simmering good stock, boil, put the chopped green onion (or minced garlic), coriander that is ready. Note: Noodles are generally made of buckwheat or pea noodles, not more delicate than white noodles, so the soup should be adjusted to a large oil, soup, salt salty to taste.

Huanxian lamb buckwheat noodles

Noodles making materials:

500 grams of fine flour, 500 grams of mutton/fat and lean pork, 300 grams of water, 100 grams of oil, 10 grams of black soy sauce, star anise, peppercorns, 10 grams of green onions, garlic, ginger, 1 gram of soda ash. 1. Pour the fine flour into the pot, put the soda ash and water and into a dough, molasses, rolled into 10 cm long round strips in the water. After molasses, roll it into 10cm long round strip, dip it into the water and put it into the bed of buckwheat, press the noodles into the pot of boiling water, fish it out after cooking, and pass the cool water, if you want to do the cold noodles, then mix it with some cooking oil and spare it.2. Stir-fry the sauce with hot oil to make the aroma, put onion, garlic, and ginger to stir fry for a while, and then stir-fry the meat to spare it (commonly known as "bashfulness").3. Put the fried bashfulness of goat into a pot, slowly cook through with mild fire. 4. Put some black sauce on the pork soup for coloring, when the soup opens, put some leeks or spinach, put the pressed dough into a strainer, and then put some soup into a bowl, pour two spoons of bashfulness and put some vinegar on it for instant consumption. The production of noodles: noodles and noodles, water temperature changes with the seasons, the general requirements of winter heat, summer cool spring and fall temperature, the amount of water winter more summer less.

Sauerkraut and meat noodles:

Sauerkraut rinsed with water, moderate acidity, cut into fine dice. The fat and thin appropriate pork cut into thin silk or ding, ready to onion, ginger foam, everything is ready, and then in the pot to put the right amount of cooking oil, boiling into the meat shredded sauerkraut stir-fry, add onion, seasoning, ginger foam, like spicy can be put some chili. Stir-fried and poured into the ready to cook noodles water, boiling add salt on it, cooked noodles after a pour, a bowl of overflowing with the aroma of the authentic pickled cabbage meat noodles on the good

Shanxi snacks on the party powder soybean noodles noodles noodles

Making materials: 500 grams of wheat flour, soybean noodles 125 grams of high-quality elm skin noodles 50 grams (processed by the bark of the elm tree), fresh mutton, red carrots, cooked Fresh mutton, red carrots, cooked mutton oil, sweet flour sauce, five-spice powder, refined salt, monosodium glutamate, cooking wine, pepper water, chili sauce, rice vinegar, coriander, green onion, ginger, each appropriate amount. Shangdang powder bean noodles noodles characteristics: bean aroma thick mellow, eat tendons, sour and spicy fresh aroma, oil but not greasy, slippery and refreshing. 1. basin with small powder noodles, bean noodles, elm skin noodles mix well, add water (winter heat, summer cold, spring and autumn temperature) and into a soft dough. 2. Fresh lamb washed, cut into thick 0.6 cm, 1.5 cm wide, 2 cm long small pieces; red carrots washed and peeled into chopsticks head cubes. 3. frying pan with an appropriate amount of cooked mutton oil Heat, put the right amount of sweet flour sauce stir fry, and then into the mutton and carrots stir fry, to be meat pieces after the color change into cooking wine, put onion, ginger and a little pepper water, and then add the right amount of broth to boil, and then switch to a small fire simmering, to the mutton half-cooked into the right amount of salt, to be stewed lamb, and then add a little five-spice powder, to the taste of the good that is the bashfulness of the brine. 4.beds in the boiling pot of buckwheat, and then picking the pasta agent pressure into the pot, to be the noodles When the noodles float up, add a little cold water, repeat 3 times (called three times up and three times down), the noodles will be cooked, and then put them into a bowl, pouring them on the shame brine, sprinkling a little coriander, and adding chili sauce and rice vinegar into the bowl. This noodle such as fried flavor and different

Shaanxi snack buckwheat noodles

Materials: 500 grams of buckwheat noodles, rapeseed oil, soy sauce, vinegar, salt, monosodium glutamate, chili oil, and so on.

Introduction of buckwheat noodles: buckwheat noodles is made of buckwheat noodles a flavorful snack. In the old days for the folk family food, has now become a unique and famous food. Buckwheat has a variety of buckwheat, buckwheat, also known as tartar buckwheat, is a smaller seed. Chinese medicine, buckwheat has an appetizer and intestines, down the gas and eliminate accumulation and other effects. Now the buckwheat food has become a popular health food eaters. Characteristics of buckwheat noodles: golden color, soft and tough noodles, smooth and mouth, the flavor sauce can be adjusted according to personal preferences into salty, fresh, sour, spicy and other flavors. 1. Take buckwheat noodles and add water to stir and knead into a dough, molasses ready for use.

2. Boiling water on the pot set up a good bed of noodles, long strips of noodles into the boiling water, cooked over medium-low heat until the noodles floated, fish out and put in a basin of cold water to soak and cool, and then fished out and drained, and sprinkled into the rapeseed oil and mix well.3. To eat, will be mixed with oil noodles shaking loose into a bowl, add soy sauce, vinegar, chili oil, refined salt, mix evenly into the bowl.

The production of buckwheat noodles: 1. buckwheat buckwheat dough due to the strength of small, slightly harder modulation; 2. pressure into the noodles, the pot must keep the water boiling; 3. rapeseed oil (other vegetable oils can be) should not be too much to just cloth uniform noodles into, to keep it non-sticky and shiny as well.

The practice of cold noodles

Noodles are not very good cooking, short time cooking is not rotten, a little inattentive to cook overcooked, chewing no strength. The noodles must be boiled in cool water a few times, so that it will be strong.

Materials: 250g of noodles, seasoning (1 spoon of soy sauce, salt, 1 spoon of vinegar, half a spoon of sesame oil, 1 spoon of sesame sauce, half a spoon of chili oil, a little chicken essence, garlic) cucumber shredded moderate, a little bit of crushed peanuts

Practice: 1. Boil the noodles in a pot of cooked out of the cool water, drained and standby. 2. put the seasoning into the boiled noodles and mix it well, sprinkle with crushed peanuts and cucumber shredded can be.

Pork Shame Noodles

Making materials: main ingredients: noodles (standard flour) 500 grams, pork (fat and thin) 250 grams of auxiliary ingredients: 100 grams of cabbage, spinach 80 grams, 80 grams of greens Seasoning: 25 grams of green onions, 4 grams of ginger, 4 grams of salt, monosodium glutamate (MSG) 2 grams of soy sauce 100 grams of soy sauce 10 grams of bean curd, 15 grams of cooking wine, pepper 2 grams of chili oil 75 grams of sesame oil 20 grams of oil, peanut oil 50 grams of oil, and the other two are the same, but they are not the same. The characteristics of the pork noodles: this noodle is smooth and soft, thick flavor, unique flavor.

Teach you how to do pork noodles, how to do pork noodles to taste good 1. pork wash, cut into fine grains; cabbage, spinach, greens, respectively, choose and wash, put into a pot of boiling water blanch to the raw, fished out and cooled, cut into strips shape; bean curd minced; green onion, ginger peeled, cleaned, are cut into mince, standby. 2. such as dry bashfulness, then you have to prepare some of that kind of Sichuan to do the seasoning of the sprouts, also minced (of course), and the other side of the water is not a good idea. also chopped (of course, directly with the kind of Sichuan Yibin "broken rice sprouts" more simple). Start a frying pan, until the oil temperature of about 200 degrees under the chopped pork, until the meat turned white and stir-fried, add sprouts, and then stir-fried for about 3 minutes can be up, very fragrant Oh, for noodles bashimi or directly under the rice can be; such as water bashimi, you need to prepare a few pieces of seasoning (i.e., star anise and sannai), a small piece of ginger (pat broken). Start a frying pan, about seventy percent oil temperature first into the big spices, ginger, slightly fried, and then under the broken pork, until the meat turned white fried incense, add soup (but also can be boiled water) amount, simmering on a small fire for about 30 can be (eaten when the first pick to go to the big spices, ginger is not used), is also very tasty. 3. will be chili oil, soy sauce heating, chopped onion, monosodium glutamate into a bowl, stirred into the juice, and then divided into a number of bowls. 4. will be boiled noodles, fished out to drain, respectively into bowls, poured into the bowl, and then into a bowl, and then into a number of bowls. Sheng respectively into the bowl, pour into the shame, into the vegetables, drizzled with sesame oil and mix well, can be eaten.