Practice of fishing noodles

material

Appropriate amount of egg noodles, 3 tender kale, 3 fresh shrimps, 2 small red peppers, Haitian fresh spicy oyster sauce 1 tablespoon, and a little scallion oil.

Boil the water, blanch the fresh shrimp until cooked, and remove the head and shell for later use; Add kale and blanch it;

2. Boil boiling water in another pot, add egg noodles, boil and cook; Take it out and put it in cold water to supercool the river; After cooling, drain the water, put it in a plate, add a little onion oil and mix well;

3. Put a proper amount of mixed noodles into a bowl, add kale, pour in Haitian delicious oyster sauce, and decorate with shrimp and small red pepper. Ingredients: buckwheat noodles.

Accessories: eggs, onions, sausages, corn and green peppers.

Seasoning: salt, soy sauce, chicken essence, sugar, cooking oil.

Exercise:

1. Cook the noodles, take them out and let them cool for later use. Shred onion and green pepper, slice sausage.

2. Ignition in the pot, pouring water, adding shredded onion and green pepper, seasoning with salt, chicken essence, soy sauce and sugar and cooking;

3. Put oil in the pan, fry the eggs, sprinkle with sausage slices and corn, then beat an egg on it, cover it, stew the eggs, take them out, and put the vegetables and eggs on the noodles together. Materials:

Lettuce 300g, raw noodles 250g, minced beef 100g, minced garlic, chopped green onion, raw flour, oil, oyster sauce, oil and a little salt.

Production method:

Mix a glass of water, half a tablespoon of corn starch, soy sauce, oyster sauce, sugar and salt to make a sauce. Cook noodles. Wash lettuce, cut into small pieces and cook for later use. Stir-fry beef with oil, garlic and onion, and finally add sauce to boil. Put the noodles on a plate, spread with lettuce, and finally pour with beef sauce, and mix well when eating.

Nutritional value:

Yellow rice is a coarse grain, rich in B vitamins, which has a nutritional complementary effect with the thickness of rice, and has sufficient energy when combined with rice flour. Beef and salted eggs are rich in protein and easy to absorb. Salted eggs are rich in inorganic salts such as calcium and iron, which are higher than eggs and fresh duck eggs. Ingredients: 4 Liang (about 1 60g) of fish noodles, 3 Liang (about120g) of Flammulina velutipes, 6 Liang (about 240g) of canned Bao Bei, 2 Liang (about 80g) of carrots, 0 Liang (about 40g) of leeks and dried onions.

Ingredients: sauce: sugar 1/2 teaspoon, corn flour 1 teaspoon, oyster sauce 1/2 tablespoons, 3 tablespoons of water, a little pepper and sesame oil.

How to do it:

1, peeled carrots, cut into strips, cut off the tail of Flammulina velutipes, soaked in light salt water for a while, and drained; Cut the leek into sections, peel and slice the dried onion.

2. Heat 1 tbsp oil, add carrots and Flammulina velutipes, and stir-fry until cooked.

3. Open the can and take out Bao Bei. Mix well with shredded ginger and a little pepper.

4. Blanch the fish paste noodles in boiling water, blanch them in boiling water after cooling, pick them up, add a little cooked oil and mix well to serve.

5. Heat a tablespoon of oil, saute dried onion until fragrant, stir-fry Bao Bei, carrot and Flammulina velutipes evenly, add sauce and cook, and finally stir-fry shallots in an automatic wok, and pour all the clinker on the fish noodles.

Note: If Bao Bei can't finish it all at once after opening the can, you can soak Bao Bei noodles in the juice of the original can, seal them with plastic wrap and put them in the refrigerator for refrigeration. Ingredients: raw noodles, corn powder, fish 5 Liang, eggs 1 piece, carrots 1 spoon, coriander 1 piece, and Chinese cabbage.

Ingredients: Seasoning: 3 tbsp soup, 3/2 tsp cornflour, a little pepper and sesame oil.

How to do it:

1. Wash fish, drain, slice and mix well with a little oil, corn flour, salt and pepper.

2. Wash the cabbage, blanch it with boiling water, and beat the eggs into egg liquid.

3. Cook the raw noodles in boiling water for a while, scoop them up, let them pass through cold water, and then cook them in the cooked soup. Pick it up and put it in a plate. Add a little cooked oil and mix well.

4. Stir-fry carrots with hot oil, then stir-fry with millet paste and seasoning. Add fish fillets and egg mixture while it is hot and cook for a while.

5. Pour four kinds of ingredients on the raw noodles, and finally serve with coriander and Chinese cabbage. Ingredients: 2 spinach noodles, 3 sliced ham, 3 diced peaches, 1 tomato, and shredded laver for instant use.

Seasoning: 2 teaspoons of light soy sauce, 3 tablespoons of oyster sauce and 2 teaspoons of sesame oil (mixed).

Exercise:

1. Put the spinach noodles in boiling water, and cook them according to the packaging instructions or until they are soft, and drain.

2. Put ham, peaches and tomatoes on spinach noodles.

3. Pour in the seasoning and mix well, and sprinkle with seaweed when eating. Ingredients: 3 cups of flour, bean flour 1 cup.

Sauce soup: salt 1 teaspoon, water 10 glass of water, 30g dike fish and 20cm kelp.

Noodles seasoning: pumpkin 60g, egg 1 piece, beef 100g, and a small amount of shredded pepper.

Meat seasoning: 1 tablespoon soy sauce, 2 tablespoons sugar, 2 tablespoons chopped green onion, 2 tablespoons mashed garlic, 2 tablespoons sesame seeds, 2 tablespoons sesame oil, 1/4 tablespoons pepper noodles.

operate

(1) Mix the bean flour with the thick flour, roll it up with a wooden stick, thin it and cut it into shreds.

(2) Put kelp when cooking the shad sauce soup, and add salt to taste after the sauce soup is cool.

(3) Shredding beef, adding seasoning and frying; Shredding pumpkin, pickling and frying; Fried eggs into yellow and white, shredded; Prepare shredded pepper as seasoning.

(4) Bleach the cooked noodles with cold water, put them in a bowl, pour in the miso soup, and then add the seasoning. Pickled vegetables are pickles and pickles mixed with autumn-dried radish strips and cabbage leaves, and then mixed with Chili noodles, glutinous rice paste, sauce and other seasonings. Ingredients: preserved noodles with garlic and 2 Chinese kale.

2 tbsp seasoning oyster sauce, sugar 1 tbsp, sesame oil 1 tbsp.

The way of doing things

1. First put all the seasonings into the noodle bowl and mix well.

2. Boil the water, add the noodles, cook them, remove them and put them in a bowl.

3. Boil the cabbage and take it out.

4. After mixing all the noodles and seasonings, add the scalded kale.

Little secret

1. Don't put the noodles too dry. Bring a little soup to help the noodles mix evenly.

2. In addition to cabbage, you can also use small rapeseed.

3. If you like meat, you can add braised pork or beef to make beef noodles.