Method for making noodles

Fried noodles with eggs are common noodles, so everyone can make them if they want, which is simple and convenient. First, prepare 500g of wet noodles, bean sprouts, onions, carrots and eggs. Cut carrots into diamond pieces and onions into shreds. Add an appropriate amount of vegetable oil to the pot, add eggs after 70% oil, fry until both sides are golden, and take out. Boil a proper amount of water in the pot, add noodles, boil until it boils, remove and let cool water pass. Put a proper amount of vegetable oil in the wok. When the oil boils, add onion and carrot and stir fry. Add bean sprouts and stir fry, add appropriate amount of soy sauce, soy sauce and spiced powder, and stir fry with oil consumption. Stir-fry the noodles quickly in the pot, add salt, chicken essence and vinegar, and then take out the pot.

Second, Yangchun noodles

Yangchun noodles are relatively light noodles. If you eat meat or greasy things, you can make a bowl, which is nourishing and delicious. Wash the Chinese cabbage first and put it in a bowl for later use. Noodles are cooked in water, and Chinese cabbage is scalded in the water where noodles are cooked. Pour the fresh soup into the pot, heat it until it boils, and put it into a deeper bowl. Season with salt, add noodles and Chinese cabbage and sprinkle with chopped green onion.

Shrimp spaghetti

The method of shrimp spaghetti is complicated, but the noodles are really delicious, so the complexity is worth it. First, cut the broccoli into pieces and slice the carrot; Then add salt koji, Shaoxing wine and pepper to the shrimp for pickling 10 minute; Boil a pot of water, add spaghetti, cook until soft and hard, and drain for later use; Heat a wok in Zhongda, add a little oil, and fry the shrimps until they change color. In the same wok, add a little oil and stir-fry minced garlic. Add broccoli and carrots, stir-fry until soft, add pasta, shrimp, salt koji, soy sauce, sesame oil and pepper, stir well and take out.

Fourth, Dandan Noodles, Sichuan

Dandan Noodles in Sichuan is very famous. Of course, the most important thing is how to do it First, add oil to the pot and add peanuts. Stir-fry peanuts over low heat for later use. Then prepare all the onions, ginger, garlic and peppers and chop the meat. Put the fried peanuts in a fresh-keeping bag and roll them into fine particles with a rolling pin. Heat oil in a wok, add Jiang Mo and minced garlic, stir-fry, pour minced pork, add cooking wine and stir-fry with light soy sauce. Pour in the sprouts and stir-fry with chopped dried red pepper to taste. If you want to keep a lot at a time, you can add some salt. Mix soy sauce, pepper oil, chilli oil, salt, chicken essence, sesame oil, aged vinegar, pepper and chopped green onion into sauce. Boil water in a large pot, add noodles and cook for 9 minutes, add vegetables and blanch them, remove them and put them in a bowl with good sauce.

Five, longevity noodles

As a snack, longevity noodles made by my mother are essential for my birthday every year. If I am at school, I have to go out to the small shop in front of the school to eat noodles to represent longevity noodles. To make longevity noodles, wash the vegetables and shallots first, and cut the shallots into sections. Drop a few drops of oil in the pot, pour the egg liquid directly into the pot and fry the eggs, then take them out and put them on a plate for later use. Add some water to the pot to boil, and then add noodles. When it's almost done, add the vegetables and blanch them twice. Finally, add a proper amount of salt, or you can add edible vinegar pepper according to your personal taste. Add sesame oil to the bowl, put the pot into the bowl, put the fried eggs into the noodles, sprinkle chopped green onion around the noodles, and the delicious and nutritious longevity noodles are ready.