Various noodle practices

12 kinds of noodle practice, simple and convenient, home from work to do a bowl, eat and clean up are very provincial

To work hard all day, after arriving home in the evening, really do not want to be in the kitchen effort to toss. I'm not sure if you're going to be able to do that. The first thing you need to do is to take a look at your favorite foods, and you'll see that they're not as healthy as they could have been. Moreover, dinner should not be eaten too late, that is not only not suitable for digestion, but also easy to cause fat accumulation. At this time, it is recommended that we do noodles, simple and simple, dishes do not have to do. After eating, clean up also save time, will not need to wash a lot of dishes like fried vegetables. The following, collated 12 kinds of noodles method, very suitable for off work to do, like the pro may wish to collect Oh ~

The first: minced meat dry mix noodles

The bowl of noodles after the completion of a grain of crispy minced meat stick in the gluten full of noodles, sucking a big mouthful of mouth, the more you chew the more fragrant. If you like spicy food, you can put a little chili oil, absolutely beautiful.

How to Make

Step 1: Prepare the ingredients. 300 grams of minced pork, 500 grams of noodles, a few bok choy, ginger, garlic, scallions. (It is best to choose minced pork with a little fat, so that the taste is best.)

Step 2: Add half a tablespoon of cornstarch and 1 tablespoon of cooking wine to the minced meat, then add 1 tablespoon of cooking oil and mix well. (It must be scratched well, not stirring vigorously, otherwise the minced meat will easily stick together when frying.)

Step 3: Pour a little oil into the pan, and when the oil is hot, stir-fry the minced meat until the color turns white, as shown in the picture.

Step 4: Add the minced ginger and garlic into the pan and stir-fry to release the flavor.

Step 5: Add 1 tablespoon of Pixian bean paste to the pan and stir-fry to release the red oil.

Step 6: Add 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of sugar, and half a tablespoon of salt to the pan and stir-fry well.

Step 7: Stir fry the minced meat as shown in the picture.

Step 8: Put 1 tbsp soy sauce and 1 tbsp vinegar into the noodle bowl in advance.

Step 9: Start cooking the noodles, bring the water to a boil and add the noodles to the pot.

Step 10: When the noodles are almost done, blanch the bok choy in the pot, then you can turn off the heat.

Step 11: Strain the noodles into a bowl, add the bok choy and the stir-fried minced pork, and sprinkle with a few chopped scallions, mix well, and you're ready to go.

Second course: stir-fried noodles with soy sauce

These stir-fried noodles with soy sauce are fresh, flavorful and chewy, and are very refreshing because of the bok choy. It's also a time-saving staple that can be ready in ten minutes. If you like, you may want to try Oh~

Specific production method

Step 1: Prepare the ingredients. Fresh noodles 400 grams, 100 grams of bok choy, 30 grams of scallions. (Bok choy can be chosen as you like.)

Step 2: Cut the bok choy and scallions into segments respectively.

Step 3: Pour the right amount of water into the pot and boil it, then put the noodles into the pot.

Step 4: When the noodles are almost cooked, add the bok choy into the pot and blanch for a few seconds.

Step 5: Fish out the noodles with the bok choy and put them in a bowl of cool water.

Step 6: Pour some oil into the wok, and when the oil is hot, add the scallions to the wok and stir-fry them over low heat to release the flavor.

Step 7: Fish out the noodles and bok choy, drain, then add to the pot and stir-fry over high heat.

Step 8: Pour 10 ml of soy sauce and 5 ml of dark soy sauce along the sides of the pan, stir-fry evenly, then add 2 grams of salt, 5 grams of sugar, 1 gram of chicken seasoning, stir-fry evenly again, then drizzle with a little sesame oil to turn off the heat and serve.

The third course: eggplant and diced pork noodles

This is a very homemade bowl of noodles, rich in sauce, smooth and easy to make. The diced eggplant blends perfectly with the diced meat and is very tasty.

Specific preparation method

Step 1: Prepare ingredients. 1 round eggplant, 400 grams of pork, the right amount of greens, the right amount of ginger, the right amount of green onions.

The second step: cut the pork into cubes, eggplant into cubes, chopped green onions and ginger spare.

Step 3: Pour the right amount of oil into the pot, then put the diced pork into the pot and stir fry.

Step 4: Stir-fry until the meat turns white, then put in the minced green onion and ginger, and 2 star anise to stir-fry the flavor.

Step 5: Add 2 tablespoons of sweet noodle sauce to the pan and stir-fry well.

Step 6: Add the eggplant to the pan and stir-fry well.

Step 7: Add 3 grams of salt, 5 grams of sugar, and 10 milliliters of soy sauce and stir-fry to combine.

Step 9: Stir in a little bit of chicken essence and sesame oil and stir-fry evenly, and the eggplant and diced pork marinade is ready.

Step 10: Cook the noodles. Pour in the pot of water, water boiling water will be noodles into the pot. (You can put a little bit of salt into the pot when cooking the noodles, so that the cooked noodles are more powerful)

Step 11: When the noodles are almost cooked, put the greens into the pot and turn off the heat.

Step 12: Strain the noodles into a bowl and top with the eggplant and diced pork marinade to start.

Fourth course: Sour bean curd noodles

Saute the minced pork, stir-fry it with the sour bean curd, and mix it into the noodles. After mixing, a grain of minced meat and pickled bean curd stuck in the gluten full of noodles, sucked a big mouthful into the mouth, sour and appetizing, especially addictive. The whole process takes a very short time, while cooking the noodles, while stir-frying the pickled bean curd and minced pork, ten minutes can be on the table, saving time and trouble.

Specific production method

Step 1: Prepare the ingredients. 200 grams of sour bean curd, 200 grams of pork stuffing, the right amount of noodles, the right amount of green vegetables, the right amount of green onions, ginger and garlic, the right amount of red pepper (garnish with, you can not put).

The second step: cut the sour bean curd into minced, chopped green onion, ginger and garlic, chopped red chili, green vegetables cleaned and spare.

Step 3: The pork filling tends to stick together when frying, so pour a moderate amount of oil into the meat filling in advance, and then use chopsticks to break it up. (It's okay to break it up, don't over mix it, especially in one direction, that will make the meat mixture stronger and it will be less likely to be stir-fried.)

Step 4: Add the meat mixture to the wok and stir-fry over low heat until the meat turns white and oil comes out. (You put oil into the meat mixture in the previous step, so don't put any more oil in the wok while sauteing.)

Step 5: Add the green onions, ginger and garlic to the pan and stir-fry to release the flavor.

Step 6: Add the tamarinds to the pan and saute well.

Step 7: Add 1 tbsp oyster sauce, 1 tbsp sugar, 3 tbsp soy sauce and stir-fry well.

Step 8: Add the crushed red pepper into the pot and stir-fry evenly, then add a little chicken essence and sesame oil, stir-fry evenly to turn off the heat.

Step 9: Boil water in the pot, then put the noodles into the pot, cook until 70% of the vegetables into the pot, until the noodles and vegetables are mature, then turn off the heat.

Step 10: Fish the noodles and bok choy into a bowl, then serve some minced pork with pickled bean curd.

A few more words:

1. Sour bean curd, oyster sauce and soy sauce all have salt flavor in them, so there is no need to add salt.

Fifth course: fresh shrimp fried noodles

To recommend a fresh shrimp fried noodles. The noodles fried in this way are sinewy and smooth, full of fresh flavor, not oily, not greasy, nutritious, more than addictive to eat, and very suitable for dinner.

Specific production method

Step one: prepare the ingredients. 200 grams of pasta, Arctic shrimp moderate, 1 green pepper, colorful pepper half, onion half.

Step 2: Shred the onion, green pepper and colored pepper separately and set aside.

Step 3: Cook the pasta. When the water boils, put the pasta into the pot, then pour in a few drops of cooking oil and half a tsp of salt. Bring to a boil over high heat, then turn down the heat to medium-low and cook for eight minutes, then turn off the heat, cover and simmer for two minutes until the pasta has no hard core.

Step 4: When the noodles are done cooking, fish them out and toss them with a few drops of cooking oil. (The main reason for putting a little more oil in at this point is to prevent sticking. So, you don't need too much oil, just a few drops.)

Step 5: Dry the surface of the Arctic shrimp. Pour a little oil into the pan, when the oil is hot, put the shrimp into the pan on low heat and stir-fry for 2 minutes, stir-fry the shrimp oil, and finally the shrimp to control the oil and serve.

Step 6: Add the onion to the pan and sauté to bring out the flavor.

Step 7: Stir-fry the green and colored peppers for 30 seconds.

Step 8: Add the noodles to the pan and toss quickly to coat.

Step 9: Add 1 tsp salt and 1 tsp soy sauce to taste.

Step 10: Add the shrimp to the wok and toss to coat, then add a little black pepper to the wok and toss again to coat. (No black pepper can not put.)

The eleventh step: Sheng out open it ~

More:

You can replace the pasta with ordinary pasta, this with their own convenience. Side dishes are also, add some green vegetables flavor is also good oh.

Sixth course: tomato and egg scissor noodles

Scissor noodles, so named because they are cut out with scissors. It's very easy to make at home, you just need to knead the dough and cut it into strips with scissors, which is much simpler than rolling out the noodles by hand. It is so easy to eat and smooth, and with the hot tomato soup which is sour and appetizing, you can have a mouthful of noodles and a mouthful of soup, and the fatigue of the whole day will just disappear.

How to make

Step 1: Prepare the ingredients. 300 grams of flour, tomatoes, 2 eggs, a little soaked fungus, green onions.

The second step: put 1 gram of salt into the flour, then pour in the right amount of water and stir to form a flocculent.

Step 3: Knead into a dough, which should be slightly hard. Cover with plastic wrap and let it rest in a warm place to loosen for 20 minutes.

Step 4: When the relaxation is over, knead the dough smoothly. Then, cover with plastic wrap again and let it rest for 20 minutes. Finally, knead well. (By resting and loosening the dough twice, the dough will be very smooth and the texture of the noodles made will be very good.)

Step 5: Using scissors, cut the dough into long strips with pointed ends, as shown.

Step 6: With all of them cut out, spread them out evenly onto the panel. (Be sure to spread the cut strips evenly so they don't stick together.)

Step 7: Beat the eggs, cut the tomatoes into pieces, tear the fungus into small pieces, and chop the green onions and set aside.

Step 8: Pour a moderate amount of oil into the pan, when the oil is hot, pour the egg mixture into the pan, scramble until the eggs are solidified and mature, and then served out and set aside.

Step 9: Pour a little oil into the pan again, then put the chopped green onion into the pan and stir-fry, then put the tomatoes, 2 spoons of tomato sauce into the pan and stir-fry evenly, and finally put the fungus into the pan and stir-fry evenly.

Step 10: Pour a large bowl of water and 1 tablespoon of soy sauce into the pot and bring to a boil.

Step 11: Add the cut scissor noodles to the pot and bring to a boil.

Step 12: Add the freshly scrambled eggs to the wok and bring to a boil, then season with 1 tablespoon of salt and a pinch of chicken broth, stir well and turn off the heat. Finally, drizzle a few drops of sesame oil.

Step 13: Serve and open it.

A few more words

1, to make this scissors noodles, the most critical is and dough. First of all, the dough must be hard, so that the texture is good. In addition, the two standing relaxation must not be omitted, each relaxation, the dough will be much smoother, touch the feel is different, the good taste of the noodles is naturally good.

2, cut the noodles, put the scissors flat on the dough, and then cut into thin, pointed ends, like a small fish like noodles can be. The more you practice this, the better you'll get at cutting.

3, I do is tomato and egg soup base, you can also with their own taste, change to other soup base Oh.

Seventh: mushroom stewed noodles

Stewed noodles is the use of water vapor effect will be noodles, vegetables, meat stewed, so that the flavor of several ingredients better blend together. The finished noodles have a savory and rich flavor, look rosy and shiny, and taste even more robust and smooth, making every bite especially delicious.

How to make it

Step 1: Prepare the ingredients. 300 grams of fresh noodles, dried mushrooms, 100 grams of pork, ginger, green onions, garlic.

Step 2: Clean the dried shiitake mushrooms, then soak them in warm water. (Be sure to soak them completely. This step can be soaked in advance and made directly at home from work, which saves much time.)

Step 3: Soak the shiitake mushrooms and cut them into chunks, slice the pork, and mince the scallions, ginger and garlic.

Step 4: Don't pour out the water for soaking shiitake mushrooms, leave it to settle for a while, then pour out the clear liquid on top and set aside, and pour out the part with impurities underneath.

Step 5: Pour a little oil into the pot, when the oil is hot, put the pork slices into the pot and stir-fry until the color turns white.

Step 6: Add 1 tablespoon of dark soy sauce and half a tablespoon of sugar to the pan and stir-fry until the meat becomes colorful, then add green onions, ginger and garlic to the pan and stir-fry to bring out the flavor.

Step 7: Add the mushrooms to the pan and stir-fry well.

Step 8: Pour the leftover mushroom water into the pot and add 2 tablespoons of soy sauce and 1 tablespoon of salt to taste. (The amount of water must be completely submerged in the mushrooms. If there is not enough mushroom water, you can add some regular water.)

Step 9: Turn the heat to medium-low and simmer for 15 minutes. Then open the lid and set aside a bowl of soup from the pot.

Step 10: Spread the noodles evenly in the pot, then cover the pot and cook on medium-low heat for 2 minutes.

Step 11: Open the lid of the pot and pour the bowl of soup evenly over the noodles. Then cover the pot and boil for another 4-5 minutes, and finally turn off the heat and simmer for 2 minutes.

Step 12: Remove the lid and mix the vegetables and noodles well to serve.

A few more words

Dried shiitake mushrooms in the soaking process, many nutrients will dissolve in water, such as water-soluble B vitamins, polysaccharides and so on. Therefore, it is not recommended to pour it out. The soup stewed with mushroom water is very fragrant and flavorful without adding extra ingredients, and also has higher nutritional value.

The eighth course: spinach dipping noodles

The noodles made in this way are silky and smooth, with clear roots and an attractive green color. The dipping water combines the fresh aroma of chili oil, garlic paste, vinegar and various seasonings, spicy but not dry, oily but not greasy, very attractive. The noodles and the dipping water are combined together, and although the noodles are 5 centimeters wide, because the dipping water is full of ingredients and flavor, each mouthful does not feel bland, but rather, the more you chew, the more flavorful it is.

How to make it

Step 1: Prepare the ingredients. 300 grams of flour, 100 grams of spinach.

Step 2: Clean the spinach and cut it into segments, put it into the cooking machine, add a little less water and stir it into juice. (If the spinach juice is not fine enough, you can pass it through a sieve.)

Step 3: Pour the spinach juice into the flour and knead a smooth dough, then cover with plastic wrap and let stand for 40 minutes.

Step 4: Remove the dough and knead well, as pictured.

Step 5: Using a rolling pin, roll out the dough into a large, thin sheet.

Step 6: Fold the rolled out sheet, sprinkling some dry flour on each folded side to prevent sticking.

Step 7: As shown in the picture, cut the noodles into strips about 5 centimeters wide.

Step 8: Start preparing the dipping water. Take a few shallots and chopped red chili peppers and place them in a large bowl.

Step 9: Press some garlic paste into the bowl.

Step 10: Add some chili powder and white sesame seeds.

Step 11: Heat a little cooking oil in a wok, then turn off the heat and pour the hot oil into the bowl. Add 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 1 tablespoon of salt, 1 tablespoon of sugar, a little sesame oil and mix well.

Step 12: Pour the right amount of water into the pot and bring it to a boil, then put the noodles into the pot and cook until they are done. Next, fish out the noodles and put them into the cool boiled water prepared in advance.

Step 13: Put the noodle soup cooked in the pot, ladle a big spoon into the freshly prepared bowl of sauce and stir well, the dipping water is ready.

Step 14: Serve the dipping water and noodles on the table, and when you eat, dip the noodles in the dipping water.

A few more words

If you don't have time to make the noodles by hand, you can choose some wider hanging noodles instead, and the flavor is also very good.

Ninth: spicy beef chow mein

This good chow mein is spicy and appetizing, the beef is tender, the noodles are smooth, and with crunchy vegetables, it's very enjoyable to eat. One portion after work, sweeping away the fatigue of the day.

Specific production method

Step 1: Prepare the ingredients. 400 grams of fresh noodles, 200 grams of beef, half an onion, 1 green pepper, a few red chili peppers, a little green onion, ginger and garlic.

Step 2: cut beef into strips, shred onion, shred green pepper, cut red pepper into segments, chopped green onion, ginger and garlic standby.

Step 3: Add ? tsp cooking wine, ? tsp egg white, 1 tsp corn starch to the beef, then scrunch and marinate for 10 minutes. "

Step 4: Pour in a pot of water and bring to a boil, then put the noodles into the pot to cook.

Step 5: Remove the noodles from the pot and run under cool water, then drain and place in a bowl. Pour in 1 tablespoon of the cooking oil and toss well to coat each noodle with the oil. (This not only prevents the noodles from sticking together, but also keeps them from drying out in the stir-fry for a better appearance.)

Step 6: Heat a wok, pour in a little cooking oil, and stir-fry the beef until it turns white. (You don't need to stir-fry for too long, the color will turn white, the taste of the beef will not be tender if you stir-fry for too long.)

Seventh step: pot to stay a little oil, put 1 spoon Pixian bean paste stir-fried red oil, and then the red pepper into the pot stir-fried flavor, and then a little onion, ginger and garlic into the pot stir-fried evenly.

Step 8: Add the onion to the pot and stir-fry evenly.

Step 9: Add the beef into the pan and stir-fry well, then add 1 spoon of soy sauce and half a spoon of dark soy sauce to stir-fry for color.

Step 10: Add the noodles to the wok and stir-fry well, then season with 1 tablespoon of salt.

Step 11: Add the shredded green pepper to the pan and stir-fry well.

Step 12: Put a little chicken broth, stir-fry evenly and turn off the heat.

Thirteenth step: plate on the table.

A few more words:

1, the best choice of noodles have a tough kind, side dishes can be with their favorite to. If you can't eat chili, you can put less or no chili.

2, beef does not need to fry too long, the color becomes white on it, so the best taste.

3, when frying the noodles, must be a big fire quickly fried, so that the noodles are delicious.

The tenth course: eggplant fried noodles

Eggplant fried noodles, although it is vegan, but eat a soft and flavorful, soy sauce overflowing, especially especially addictive. It's very simple to make, so if you like it, you should try it.

How to make it

Step 1: Prepare the ingredients. 1 eggplant, 1 cucumber, green onion and ginger, half a bowl of soybean paste, 100 grams of sweet noodle sauce, noodles.

Step 2: Peel and dice the eggplant, shred the cucumber, and mince the green onion and ginger.

Step 3: Take a large bowl, put the sweet noodle sauce and soybean paste into the pot, then pour in a little water and mix well.

Step 4: Pour a moderate amount of oil into the pan, and when the oil is hot, put the eggplant into the pan and start stir-frying.

Step 6: Pour the stirred sauce into the pan.

Step 7: Toss the sauce with the eggplant to coat, then add 1 tbsp sugar and simmer over low heat for 3-5 minutes. As shown in the picture, the sauce is ready.

Step 8: Boil a pot of water and cook the noodles.

Step 9: Fish out a bowl of noodles, serve a spoonful of the sauce, and put a little shredded cucumber on top, then serve and start.

A few more words:

1. The sauce is very salty, so don't put any more salt in it.

2. Side dishes can be chosen to your liking, such as bean sprouts, shredded radish or whatever, are perfect.

The eleventh course: oil splashed noodles

Oil splashed noodles, so named because the most crucial as well as the last step of the process is oil splashed. This kind of noodle is strong and smooth, and the flavor is spicy and thick, which is loved by everyone.

Specific production method

Step 1: Prepare the ingredients. 300 grams of plain flour, the right amount of greens, the right amount of soybean sprouts, the right amount of scallions, the right amount of garlic, the right amount of parsley, the right amount of dried chili powder.

Step 2: Put 1 gram of salt into the flour, and then slowly pour in about 200 milliliters of warm water, and make a soft and hard dough. Cover the dough with plastic wrap and leave it to rise for about 1 hour.

Step 3: Mince the garlic, chop the cilantro, chop the scallions, and cut the greens in half.

Step 4: Blanch the soybean sprouts in boiling water ahead of time and set aside. (Blanch the soybean sprouts in advance because they are harder to mature.)

Step 5: When the dough is ready, take it out of the oven and knead it until the surface is smooth, then cover it with plastic wrap and leave it to rise for 20 minutes.

Step 6: Roll out the molten dough.

Step 7: Roll out the dough into a large 20*40cm circle, as shown in the picture.

Step 8: Following the rolling pin, cut the pastry into long strips about 3cm wide, as shown.

Step 9: Pinch the ends of the pasta strips and then stretch the strips along, as shown.

Step 10: The pulled noodles should be quickly put into a pot of boiling water to cook. (When cooking the noodles, you can put a little salt and cooking oil into the pot, which can prevent the cooked noodles from sticking)

Step 11: When the noodles are almost cooked, put the greens into the pot and blanch them.

Step 12: While the noodles are cooking, pour 2 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, and ? tablespoon of salt into the noodle bowl and mix well.

Step 13: Strain the cooked noodles into a bowl and top with soybean sprouts, greens, minced garlic, scallions, and dried chili powder. (The amount of minced garlic and dried chili powder is to your taste.)

Step 14: Pour a little oil into the pot, heat the oil on high heat until it smokes, then turn off the heat, splash the hot oil on the chili powder, and then sprinkle a little chopped cilantro on the noodles when you eat them. The apricot mushroom abalone is crunchy and tender, and with the shredded green pepper, the taste and color are very rich. It can be ready in ten minutes or so, and when you arrive home from work, you don't have to toss and turn much.

Specific production method

Step 1: Prepare the ingredients. 300 grams of noodles, 200 grams of apricot mushrooms, 1 green pepper, green onion, ginger and garlic.

Step 2: Cut the apricot mushrooms into thin strips, shred the green pepper, chop the green onion, ginger and garlic and set aside.

Step 3: Pour the appropriate amount of water into the pot and boil it, then put the noodles into the pot, then add 1 tablespoon of salt and cook until the noodles are eight or nine mature.

Step 4: Fish out the noodles and pour in a little oil and mix well.

Step 5: Pour a little oil into the pot, when the oil is hot, put 1 spoon Pixian Douban sauce, 1 spoon chopped chili pepper stir fry red oil, and then put the onion, ginger and garlic into the pot, stir fry the flavor.

Sixth step: put the apricot mushrooms into the pot, stir fry evenly, and then put 1 spoon of soy sauce, 1 spoon of oyster sauce, a little sugar to taste.

Step 7: When the apricot mushrooms become soft, add the noodles and shredded green pepper into the pot.

Step 8: Stir-fry quickly and evenly, then drizzle a little sesame oil and stir-fry again to turn off the heat.

Step 9: Serve on a plate.

A few more words

1, when you cook the noodles, put a little salt into the pot to make the noodles more al dente. Because the noodles still have to be stir-fried, so, you don't need to overcook them. After the noodles are cooked, put some oil in the pot for better anti-sticking.

2, Pixian Douban sauce, chopped chili, soy sauce, oyster sauce have salt flavor, so no need to put salt.

3, eat not spicy pro, can not put chopped pepper. Like a little more spicy, you can put some small red pepper, this with their own taste is good.