There is no book that specializes in the various noodle practices ah, to introduce a book!

But I hope the following ones can help you

I found some with pictures of the process, which should be easy to learn, and some of the earlier ones are easier, while the later ones are a bit more difficult. Some noodles have a lot of side dishes, in fact, you can completely omit some of the

cooking.com/list.php?type=201&setpage=1&setid=10 dozens of noodle practices, to ensure your satisfaction! Since you can't copy you'll just have to see for yourself!

/topic444/444357.htm Shanxi noodles and snacks highest post, look at me straight drool, so full ah!

/26851761.html[City Diet] Classic Shanxi noodles and snacks, package allows you to drool

Fried noodles spicy sauce production (group picture)

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Pasta

Ingredients:

Pasta 75g - Salt - 1 onion - 1 garlic clove - 3 tomatoes - Beef and pork mix stranded 75g - Pepper - Sweet paprika - 1 tablespoon of oil - 1 tablespoon of tomato paste - 75 ml of water - 3 tablespoons of chopped ninjas

How to make it:

1. Boil the pasta in the salted water until cooked through and maintains a bite. Peel and dice the onion and garlic. Wash the tomatoes, remove the stem and cut into small pieces. Add salt, pepper and bell pepper to the strudel and stir with a fork.

2. Heat a non-stick frying pan, pour in the oil, sauté the onion, garlic and ground meat, then add the tomatoes, tomato paste and water, mix thoroughly, cover and simmer over low heat for 10 minutes, stirring occasionally. Season with salt, pepper and sweet paprika and finish with the nixtamal.

3. Drain the pasta through a sieve and place in a deep dish. Finish with the strudel sauce.

★French Creamy Crabmeat and Rye Pasta with Asparagus

France is a country that enjoys process and attention to detail, which is why they coined the word "Romantic," and why they don't mind spending four hours on a dinner that's as tedious as an eleven-course meal. So this noodle dish, the French are sure to crab meat laboriously and carefully pulled out, and then good soup and good cooking, most of the crab back into the shell, less half fried noodles, which began a mouthful of crab meat and a mouthful of noodles to savor. Perhaps this is the biggest difference between Chinese and Western food cultures, one in "eating" and the other in "tasting".

Raw materials: 100g rye noodles, 100g asparagus noodles, 10ml butter, 20ml olive oil, 1 crab, 30g onion, 5g garlic, 5 slices carrot, 3 broccoli.

Seasoning: talegan herb, mazurin herb, pizarro herb, butter, cream, dry white, fresh shrimp water (or stock), salt, black pepper.

How to make it:

1. Boil the crab and pick out the meat.

2. Melt butter in a hot pan, sauté onion and minced garlic, add crab meat and 3 kinds of herbs, season with dry white, cream, shrimp water (or stock) and black pepper, and cook for about 5 minutes.

3. Serve 2/3 of the cooked crab meat in the crab shells and set aside the rest.

4. When the water in the pot boils, add the rye noodles and golden bamboo shoots noodles and cook, remove and drain.

5. Put a little olive oil in a separate pot, add the cooked noodles and another 1/3 of the crab meat, as well as the carrots and broccoli, and sauté well, then put the crab shells on the plate.

Features: Creamy and rich in flavor.

Chef's tip: Stir-fry the noodles to bring out the aroma and to incorporate the flavors of the crab meat and cooked vegetables; add the olive oil to the pan when slightly hot, and serve in 1 to 1.5 minutes. If you need to store, you can first cook the noodles to eight minutes cooked, fished out and drained with olive oil mix in the refrigerator, eat as you stir fry.

★Korea's Ujiri Ginseng Noodles

Just when Korea's barley tea suddenly became popular, and just when Savage Girl coated her boyfriend's face with noodles, we learned that, in addition to barbecue, this is a wheat-producing, noodle-centered country. The udgi-ryeok ginseng noodle dish is as homely in Korea as the traditional Chinese chicken noodle soup. The noodles used are also hand-rolled, like the thin hand-rolled noodles in the north of the country. The difference is that we hide a chicken leg under the noodle, while Koreans add a root of Korean ginseng. With the presence of chicken soup and ginseng, the nutritional benefits alone make it an appetizing dish.

Ingredients: 200 grams of noodles, half a chicken, 200 ml of chicken broth, 1 ginseng, 2 cabbage. Seasoning: salt, small onion, chicken oil, soy sauce.

How to do:

1. Chicken soup, cooked chicken boneless chicken meat shredded or torn for use.

2. Boil water in a pot to cook the noodles, fish out of the bowl.

3. Pour the chicken broth into the pot, add the shredded chicken, ginseng, cabbage, add a little soy sauce and boil, then pour over the noodles,

4. Finally, garnish with small scallions to finish.

Features: nutritious, suitable for both young and old.

Chef's tip: Koreans eat ginseng is not like us Chinese people as a "tonic" products and heavy in the soup, they take the ginseng as a fresh vegetable like carrots, no matter what the dishes, the last must be eaten Goryeo ginseng. So should not be put early, cooked can be the most delicious flavor. Korean people boil the chicken for its soup, usually only put onion, ginger, garlic to force out the original pure freshness of the chicken, which is suitable for taking the soup to cook noodles. If you're tasting the meat, we recommend sprinkling a handful of goji berries and adding a few dried shiitake mushrooms.

★Italian Butterfly Pasta with Bacon and Tomatoes

Pasta has become an Italian icon, like Chinese porcelain. It's no exaggeration to say that this is a country that lives on pasta, with 563 different types of pasta alone, plus different combinations of fancy sauces that actually combine to create more than 1,000 pasta dishes. It's unbelievable. Italian pasta is strange, round, flat, long, square, spiral, waves, shells ...... After tasting this bacon and tomato butterfly pasta, which is common in Italy, you can't help but envy the happiness of the Italians, and there's no better way to experience the healthy, natural flavor of pasta than the Italians.

Raw materials: spaghetti butterfly 200 grams, bacon slices 50 grams, 2 tomatoes, 20 grams of tomato sauce, 20 grams of onion, bacon grease 100 ml, 20 ml of olive oil, 5 grams of minced garlic, Parmesan cheese, 20 grams of shredded red, yellow, and green tomato peppers, and 1 slice of paprika. Seasoning: dry white, salt, black pepper, stock.

Methods:

1. Wash and dice tomatoes, chop onion.

2. Cook the pasta in boiling water and drain.

3. Stir fry garlic and onion in bacon fat, add diced tomatoes and tomato paste and sauté for 5 minutes, pour in stock and dry white wine, cook for 10 minutes, then season with salt and black pepper.

4. In a separate pan, sauté the cooled pasta and bacon in olive oil, then pour in the red, yellow and green chili peppers and tomato sauce, stir-fry for a few minutes, and then serve on a platter, garnished with paprika.

Features: Sweet and sour, appetizing and summery.

Chef's Tip: Italians are used to saving the bacon grease from baking bacon for breakfast, because bacon grease is very flavorful and good for adding flavor to dishes. You can also fry bacon slices in a hot pan (without oil) to get the oil out. Many people make pasta used to pour tomato sauce at the end, in fact, into the pot stir fry a little more evenly flavored, a minute is enough.

★American Mixed Seafood and Fruit Pasta

Pasta and potatoes are a staple of the American diet, and appear on their tables almost every day. In fact, there are many similarities between noodles from all over the world at the beginning of their existence, both use flour and salt, the difference is that we add water and become, Americans use egg to enhance the toughness of the noodles and very little water. Later, they added cornstarch and olive oil to form the most iconic egg noodles in the West. To this day, sophisticated American families still like to roll their own egg noodles and eat them freshly made, and a basic recipe is known to all: one cup of flour (240 ml) + 1 egg + 1/4 teaspoon of salt (1.25 ml).

Ingredients: 200g lasagna noodles, 2 fresh shrimps, 2 sea rainbows, 3 scallops, 20g fish, 30ml olive oil, 20g onion, 20g minced garlic, 20g pineapple, 20g strawberries, 20g lettuce. Seasoning: American seafood seasoning, black pepper, balsamic vinegar.

Methods:

1. Wash and process shrimp, scallop, sea rainbow and fish, then marinate with American seafood seasoning for 10 minutes.

2. When the pan is hot, sauté the onion and minced garlic with olive oil, pour in the marinated seafood and sauté over medium-low heat.

3. Boil salted water in a pot, add lasagna noodles and cook, drain.

4. Wash pineapple, strawberries and lettuce, put them into the noodles and mix well, then put the fried seafood into the mixture and pour balsamic vinegar on top.

Features: Typical American noodle style, colorful and multi-layered, ideal dish for summer family dinners and friends' gatherings.

Chef's tip: Lasagna is tasteless on its own, so it should be cooked in salted water and, moreover, salt before is more evenly flavored than after. When stir-frying seafood, be careful to keep the heat on the low side of medium because American seafood seasoning has sweet red pepper powder in it, which turns black and bitter when exposed to high heat, while low heat dehydrates and dries out the seafood.

★Chinese Sichuan dan dan noodles

Dan dan noodles is a famous snack in Chengdu, but no one can say when it was born, one year, one month, there is a picking a flat stretcher along the street vendors, the patron yells out stop picking a do it now, hand-rolled rough round noodles boiled, scooped up a spoonful of fried minced pork. In addition to the aroma, I can only remember their flat stretcher, hence the name "dan dan noodles". Dan Dan noodles and hot and sour noodles can be called the Sichuan noodle sister flower, but many greedy people do well hot and sour noodles but do not do well Dan Dan noodles, in addition to the need for Sichuan special sprouts, skills in the minced pork frying and flavor.

Raw materials: 200 grams of noodles, 400 grams of pork stuffing, 100 grams of sprouts, 25 grams of minced scallions, 10 grams of minced ginger, 10 grams of minced garlic, 1.5 grams of chili pepper, 10 grams of sesame seed paste, 1 heart of greens, a little parsley.

Seasoning: dark soy sauce, soy sauce, cooking wine, rice vinegar, stock, pepper, lard, sesame oil.

Practice:

1. When the pot is hot, pour in the pork filling and stir fry.

2. Use lard to stir fry onion, ginger, garlic, then add chili noodles, sprouts, minced pork, add wine, soy sauce, soy sauce, rice vinegar, point a little soup, out of the pan into the sesame sauce, pepper noodles and stir fry.

3. Boil water in the pot to cook the noodles, fish into a bowl. Blanch the cabbage hearts and set aside.

4. To the bowl of noodles into the appropriate amount of broth, add the fried sauce and blanched cabbage, sprinkle parsley can be.

Features: The marinade is crispy, salty, slightly spicy, fragrant, and rich in local flavor.

Chef's tip: the meat must be fried dry, a grain of a grain state in order to come out of the flavor, involved is not fried dry, but pay attention to can not be fried paste. Many people think that soy sauce mixed with cold dishes, soy sauce fried hot dishes. In fact, not, soy sauce and soy sauce are made of soybeans, the difference is that the latter added caramel, accurately, soy sauce seasoning, soy sauce color, and does not prevent the two are used in the need for dishes and the grasp of your hand.

★Vietnamese Lemon Curry with Rainbow Trout Noodles

"Three spices and one dew" best summarizes Vietnamese cuisine - bamboo, coconut, lemon and fish sauce. Fish sauce is worth a book, the classic Vietnamese food cane shrimp, spring rolls and prawns with fish sauce are all masterpieces of fish sauce. Around Vietnam and Thailand, every restaurant has its own homemade fish sauce. They do fish sauce is a bit like the south of our country to do "pickled fish", only we take the fish poured juice, people want to be the juice rather than fish. They will be smeared with salt, put the fish in a wooden barrel to marinate, after a period of time there will be juice out, that is, for fish sauce. Open the faucet at the bottom of the barrel to release the fish sauce and pour it back into the barrel to continue to marinate, the more so repeatedly, the more pure the fish sauce is no fishy.

Raw materials: 200 grams of egg noodles, 10 grams of yellow curry powder, 10 grams of chili powder, 20 ml of lemon juice, 30 grams of crushed blue ginger (southern specialties, can also be used in place of ginger), 100 ml of broth, 100 grams of red trout.

Seasoning:10ml fish sauce, 10g shrimp paste, 5 lime leaves, 1 piece of lemon, shredded red pepper, cilantro.

Practice:

1.cool oil curry powder stir fry on low heat, pour in stock, chili noodles, blue ginger, lemon juice, fish sauce, shrimp paste, cook on low heat for 30 minutes.

2. Boil water to cook the egg noodles, then add them to the boiling soup, boil and serve (reserve about 1/3 of the curry soup to cool for later use), sprinkle with shredded lime leaves.

3. Clean and cut the red trout into pieces and soak them in the cooled curry soup for a few minutes, then fry them in a little oil and put them next to the noodles, then serve with lemon pieces and cilantro.

Features:Spicy and sweet, fresh and refreshing, not greasy.

Chef's Tip: Curry is easy to paste, so frying curry should be made in a cold pot with cold oil, that is, the pot does not burn, pour in cold oil, put in the curry without heating it, and then turn on the low heat and stir-fry. Although fish sauce is delicious, but salty and fishy, so do not put more. Shrimp paste can be called "Southeast Asia's stinky tofu", smells bad, fried out of the rich and incomparable shrimp aroma, very good to give the dish flavor.

★Japanese beef udon

Udon, soba, green tea noodles is the most representative of Japan's three kinds of noodles. In Japan, udon noodles are a must-have at home and an indispensable protagonist of Japanese restaurants. The most classic Japanese udon noodle practice, can not be separated from the beef and soup, the practice is common, there are many places where we have déjà vu, the flavor of the difference in the udon noodles. So, when you go to Japan, you must try a bowl of beef udon noodles from Kanagawa Prefecture. It doesn't matter if you don't go, you can go to the grocery store and buy udon noodles made in Kanagawa and make them just as delicious at home.

Ingredients: 200 grams of udon noodles, 50 grams of sliced beef, 2 pieces of cabbage, 1 mushroom. Seasoning: 20g of Japanese soy sauce, 20ml of Japanese soy sauce, 1g of squid ink, 5ml of sake, 10ml of mirin, 20ml of stock.

How to make:

1. Put the stock, Japanese soy sauce, Japanese soy sauce, squid ink, sake and mirin in a pot, cook on low heat for about 5 minutes, then put in the udon noodle, and then put it into a bowl after 3 minutes.

2. Blanch the greens and shiitake mushrooms and arrange them in the noodles.

3. Drizzle a little soy sauce on the fat beef slices, fry on high heat for about 10 seconds, and serve in a bowl.

Features: smooth and soft noodles, rich soy sauce soup.

Chef's tip: Ajinomoto is the Japanese equivalent of monosodium glutamate (MSG), which is available in supermarkets, but there's no need to go all out, as it can't be replaced by monosodium glutamate (MSG) or chicken broth. Japanese soy sauce is salty, do not put more. Be careful to cook the soup with low heat, otherwise it is easy to paste the bottom. Keep slices of fatty beef in the refrigerator and fry them in oil before they thaw, otherwise they will fall apart. Udon noodles are thick noodles made from wheat flour and can be used for both soup and stir-fry, and they can also be used as hot pot shabu-shabu noodles because they don't go limp when boiled and have a great texture.