A variety of marinated noodles

Fresh shrimp halibut noodles

Practice

1, deal with the meat: pour enough water into the pot, put onions, ginger segments, when the water boils, add the meat, cooking wine, cook for about 30 minutes until cooked, you can soak in the soup for a while, a little bit cooled;

2, cook the meat to deal with the various materials and shrimp:

( (1) mushrooms, fungus with water soaked soft, clean, mushrooms sliced, fungus torn into small hand, cucumber cut into diamond-shaped slices;

(2) shrimp peeled and de-veined, the pot poured into a sufficient amount of water, put green onions, ginger, after the water boiled into the shrimp, cooking wine, to be the water boiled again, when the shrimp is completely discoloration turn off the heat and cover the lid simmering for a while can be;

3, will be boiled pork fish, cut the thickness of the moderate slice;

4, will cook the meat broth drained into the pot, after boiling into the green onion, ginger, meat, mushrooms, fungus cooking about ten minutes, into the shrimp, cucumber slices;

5, pour Lee Kum Kee soy sauce for seasoning, soy sauce coloring, add a moderate amount of salt for seasoning;

6, pour water starch thickening that is into the marinade;

7, will be boiled into the marinade mix the noodles!

7: Toss the cooked noodles into the marinade.

Shredded Chicken Noodle Marinade

Practice

1) Boil the water in the pot, put in the ginger slices, put in the boneless chicken thighs, skim off the floating powder, and then change the heat to medium to cook slowly until the chicken is fully mature (can be penetrated by chopsticks), then take it out and let it cool, and then remove the shredded chicken by hand and set aside.

2) Soak dried fungus, cauliflower and dried shiitake mushrooms in cold water. After soaking the fungus, gently rub off the mud and sand attached to the top, and cut off the hard part at the bottom. Slice the fungus into chicken threads of the same thickness as the chicken. Soak the shiitake mushrooms, gently squeeze out some of the water and cut into small cubes. Cut the yellow flowers into 4-centimeter-long pieces.

3) Beat the egg with chopsticks to make an egg wash. Pour a moderate amount of oil into the wok, heat it to 70%, pour in the shredded fungus, diced mushrooms and yellow cauliflower and stir-fry them together to get a good flavor, after that, pour in the hot water not over the ingredients, cover and cook for 10 minutes on medium heat.

4) Add salt, soy sauce and sugar. Change to high heat to thicken the sauce (with one hand, slowly pour the water starch in a circle along the perimeter of the pan, and with the other hand, hold a spatula and slowly push it in while pouring in the water starch). When the marinade becomes thick, slowly pour in the egg mixture in a circular motion and push from the bottom to the top with a spatula to prevent the thickened marinade from sticking to the bottom of the pot.

5) Sprinkle with chopped green onion and pour over the cooked noodles.

Tsukimi Sansho Marinated Noodles

Practice

1. soak the fungus and dried mushrooms in advance (the fungus is best soaked for 48 hours), don't throw away the water from soaking the mushrooms;

2. pick the fungus into small dots, cut the mushrooms into strips, cut the pork into slices, and remove the sandy threads of the shrimp; cut the dried bean curd into wide slices; cut the green onion into diagonal slices, and slice the ginger into large slices;

3. cut the gluten into small pieces, and then boil it with hot water for a few minutes, then cut it into small pieces. The oil gluten is cut into small pieces and then scalded with hot water to remove some of the oil inside;

4. Beat the eggs and fry them;

5. Marinate the meat with a little bit of cooking wine and soy sauce for a while;

6. Add a little bit of oil in a pan and fry the meat and shrimp until they turn brown, then add one star anise, green onion and ginger and continue to stir fry for a while;

7. Add the soy sauce and cooking wine and stir-fry mushrooms, dried tofu and gluten together;

8.

7. add soy sauce and cooking wine, and add mushrooms, fungus, dried tofu and gluten and stir-fry for a while;

8. add appropriate amount of water or broth (soak mushrooms in the water to precipitate a little bit together with pouring in), bring to a boil and then add salt to taste;

9. add starch to thicken the gravy, put in the scrambled eggs, before leaving the pan, add some chicken broth, also can be drizzled with some oil;