How to make all kinds of noodles and miscellaneous grains noodles?

raw material

480g spaghetti, 65g sausage, 80g eggplant, 65g tomato, 30g sweet pepper and 3 beans.

0 g, onion 65 g, salad oil, garlic 65 g, Cupid Thousand Island Sauce 80 g..

manufacturing process

1. Cook the noodles, slice the tomatoes, and cut the blanched beans into 3cm long.

2. Slice eggplant and sweet pepper, shred onion, chop garlic, and slice sausage obliquely.

3. Heat oil in the pan, pour 2 pieces into the pan and fry.

4. Mix 1 and 3 and prepare with Cupid Thousand Island Sauce.

Method for make Japanese noodles

1. Cut 100g chicken leg into bite size. At the same time, cut 40g carrots and 40g radishes into matchsticks. Cut 30g lentils into 4cm long after tendon removal. Cut fish cake in half vertically and horizontally. Slice mushrooms and cut duck celery into 3cm long.

2. Put 3 cups of water in the pot and heat it on the fire. After the water is boiled, add the chicken. When the chicken is cooked, add carrots and cook together to remove the astringency.

3. Then, put lentils, fish cakes and mushrooms in the pot for cooking. After the vegetables are cooked, add a spoonful of thick soy sauce to taste.

4. After seasoning, add duck celery and cook slightly. Boil 3 tablespoons of starch with the same amount of water and gradually add it to the pot to thicken the dishes.

5. After the noodles (300g dried noodles) are cooked, the water is filtered and put into a food container. Add the seasoning soup made of pine fish juice, soy sauce and sweet cooking wine, so that the soup just passes through.

6. Add the cooked glutinous rice to the noodles and add the Jiang Mo.

Making method of pasty noodles:

First, raw materials

4.5kg of refined flour, 0/.5kg of soybean/kloc-,0/.5kg of mung bean/kloc-,500g of gutter oil, 0/50g of pepper/kloc-,250g of Chili oil, 0/kg of soybean/kloc-,500g of carrot in sauce, 2.5kg of celery, and a proper amount of salt.

Second, the production method:

(1) First, roughly grind mung beans, winnow off the skin of the beans, soak them in clear water for 4 hours, then grind them into slurry with a water mill, filter them into soybean milk with a thin cloth, and then add 500g water mass (yeast) into the slurry to make it sour (do it later, but leave some old slurry for fermentation without yeast).

2 celery leaves, roots, wash, blanch in boiling water, and cut into cauliflower with a top knife; Cut carrots into small pieces; Parching Zanthoxylum bungeanum and rolling into powder; Heat small grinding oil in the pot and add pepper noodles; Soybeans are boiled into salted beans. Put the above ingredients into a container for later use.

③ Put 3.5kg of refined flour and 1.5kg of soybeans on the dough mixing table, scrape a small nest in the middle, add 1.5 ~ 2 kg of clean water to mix the dough, cover with a wet cloth 15 minutes, then roll into thin slices and cut into fine noodles.

(4) adding the clarified slurry above the soybean milk into the pot, then adding a proper amount of clear water, boiling, putting the noodles in, taking them out after cooking, and putting them into a cold boiling water basin; Then add the fine powder of 1kg to the remaining thick slurry to make paste, hook it into the pot (the consistency is appropriate to float the noodles), scoop in the washed noodles after the slurry boils, stir it evenly, and then put it into the bucket. When eating, put some small ingredients, such as pepper oil, celery flower, salted beans, carrot sauce, Chili oil and so on. And choose them at will according to personal preference and put them on noodles to accompany meals.

Sichuan style cold noodles

Materials:

500g of Fuqiang powder, 50g of mung bean sprouts125g of soy sauce/kloc-0, 75g of sugar, 75g of vinegar, 75g of sesame paste, 50g of cooked sesame seeds100g of garlic paste, 5g of pepper noodles, 75g of chopped green onion, 50g of sesame oil, and 50g of red pepper.

Production method:

1. Mix flour with alkali and water, roll into noodles, and then cut into fine noodles.

2. Cook the noodles with boiling water, take them out and put them in a tray, block them evenly with sesame oil, let them cool and put them in a bowl.

3, mung bean sprouts to both ends, cooked with boiling water, mixed with a small amount of sesame oil, let cool, put in a bowl filled with noodles.

4. Mix soy sauce, sugar, vinegar, sesame paste, cooked sesame seeds, garlic paste, pepper noodles, chopped green onion and red pepper into a sauce and pour it on the cold noodles.

note:

It is advisable to cook noodles until they are 90% cooked. After the noodles are cooked, fished out and put into the tray, they should be shaken with chopsticks, spread flat and mixed with sesame oil immediately to prevent adhesion. The proportion of various condiments should be appropriate to make them taste pure and delicious.

Features:

Although the cold noodles are made of ordinary materials, they are well-made, well-seasoned and served with fresh and tender vegetables. They are cool and smooth, not greasy, salty and sweet, sweet and sour, and full of local flavor.