Korean noodle practice

Korean Zhajiang Noodles noodles, diced vegetarian chicken, potatoes, cabbage, cucumber, Korean fried sauce. When the pan is hot, pour in the oil, stir-fry the diced chicken, and then stir-fry the potatoes and cabbage until half-cooked. Take out the vegetables, pour in the oil and stir-fry the sauce again. Add the diced vegetables and water. Cook until the potatoes are cooked and the sauce becomes sticky. When the noodles are cooked, let them cool and put them on.

Ingredients: sauce beef, pickles, buckwheat noodles, eggs, apples/crisp pears, cucumbers, white sugar, white vinegar, salt, Chili powder, mustard oil and cooked sesame seeds.

Practice: after the noodles are out of the pot, soak them in cold water for later use, shred the cucumber, cut the beef into sauce and add apples or crisp pears, peel the boiled eggs and break them with a knife; 3. Mix the cold noodle soup with ice water into a bowl, add sugar/salt/white vinegar according to your favorite taste and mix well;

Put the noodles in a stirred bowl, put the prepared auxiliary materials on it, and then add the pickles. If you like colors, you can put some kimchi juice; Korean kimchi fried noodles, Korean kimchi practice. Cook the elbow spaghetti until it is half cooked according to the cooking time shown on the packaging bag, take it out, pour it on, and mix with olive oil for later use. 2. Kimchi is chopped. Dishes and soups are separated. Add oil to the hot pot. Stir-fry kimchi until it is fragrant at 6: 00, add a little kimchi juice as appropriate, and pour in pasta to stir-fry. Tips pasta should be cooked twice. Don't cook it for 10 minutes for the first time, or it will be overcooked later. 2, the amount of kimchi juice, according to the situation of pasta, in short, fried pasta is mainly dry and Q-bomb. 3. Kimchi and fruit juice are salty, so it is not recommended to add salt. 4, this staple food can also be fried, add cheese and bake in the oven for 10 minutes, which is also delicious. Korean fried noodles ingredients: 150g home-cooked noodles, 50g pork slices, 50g shrimps, 30g onions, 30g vegetables, 30g soybean sprouts, 1/2 teaspoons minced garlic, 1 tablespoon Korean Chili powder, 300㏄ water and 65438 soy sauce. Salt 1/2 tsp, rice wine 1/2 tsp, pepper 1/4 tsp, white powder 1/2 tsp. Add marinade to pork slices and mix well; Wash shrimps with salt and drain; Shred onion; Wash vegetables and cut into sections; Boil the home-cooked noodles in boiling water for 2 minutes, take them out, spread them and cut them short for later use. 2. Heat the pan, pour in 1 and 1/2 tablespoons of salad oil, add in 1 and stir-fry the salted pork slices until they turn white, then add in 1 and stir-fry the bean sprouts, minced garlic, Chili powder and shredded onion slightly. Add water and all seasonings to the original pot of method 2, add the home-cooked noodles cut by method 1, stir-fry over low heat until the soup is slightly dry, and add vegetables and mix well.

Korean squid noodle materials: green pepper, onion, squid, cooking wine, ginger slices, oil, korean chili sauce, salt, sugar, soy sauce noodle method 1, clean green pepper and onion, and cut into small pieces. 2. Wash the squid, remove the surface film and cut into silk. 3. Pour water into the pot, add cooking wine and ginger slices, and boil the squid. Pour the oil into the wok, heat it, and add the onion to stir fry. Add squid.

6. Add korean chili sauce, salt, sugar, soy sauce and green pepper and stir well. 7. The noodles are ready. 8. Noodles are too cold and cooked, and fried squid is mixed.