The first kind of noodles: braised beef noodles
Ingredients: beef (beef ribs take precedence) 1000g, ginger 1, star anise 4, fragrant leaves 4, onion 1, cinnamon 1, a handful of rock sugar 1, two spoonfuls of braised soy sauce, two spoonfuls of yellow wine, four hawthorn, and hawthorn.
Specific practices:
Step 1: Make braised beef before making beef noodles. Choose ribs or beef brisket, cut into large pieces, soak in clear water, soak in bloodletting, and then drain the beef for later use.
Step 2: put oil in a hot pan and cool, add star anise and rock sugar, and stir-fry the rock sugar until brown. Pay attention to the heat of this step.
Step 3: Pour the drained beef into the pot, stir fry quickly and color it.
Step 4: Then add cinnamon, fragrant incense, onion and ginger, stir-fry until fragrant, add yellow wine, stir-fry a few times, and add braised soy sauce to stir-fry evenly.
Step 5: Then add clean water at one time and add enough water at one time. Note that cold water is added here instead of hot water. Because the beef is soaked, but the blood has not come out completely, we need to force it to bleed further, so we can't heat the water.
Step 6: Foam will be generated after boiling, and the foam will be skimmed off in time with a spoon.
Step 7: Then add hawthorn, add salt, stir well, pour into the pressure cooker and cook the beef.
Step 8: When braised beef is ready, beef noodles will be as easy as blowing off dust. Cook the noodles and vegetables, take them out and put them in a bowl, pour in beef soup, code a few pieces of beef and serve them with braised beef noodles.
The second kind of noodles: scallion noodles
Ingredients: 1 lots of shallots, 2 tablespoons of light soy sauce, 1 tablespoon of light soy sauce, half a tablespoon of sugar, oily, salt and fresh noodles.
Specific practices:
Step 1: Wash the shallots and drain the water as much as possible, or fry them in the oil pan later.
Step 2: Cut the shallots into large sections for later use.
Step 3: Heat the pan with wide oil. When the oil is hot, pour in the shallots, turn to the minimum heat, and slowly fry the shallots.
Step 4: During this period, mix the light soy sauce, dark soy sauce and white sugar evenly and put them into a bowl of juice for later use.
Step 5: fry the shallot leaves into dry leaves, pour the bowl of juice and turn on the fire.
Step 6: Cook the noodles, soak them once, take them out and put them in a bowl, pour in the scallion oil, and mix well to serve. Onion oil can be poured into glass bottles and sealed for preservation.
Section III: Old Beijing Zhajiang Noodles
Ingredients include: pork belly, yellow sauce (dried yellow sauce is also acceptable), sweet noodle sauce, onion, ginger, garlic, star anise, rock sugar (optional), yellow wine or cooking wine, noodles, cucumber and other favorite side dishes and oil (as much as possible).
Specific practices:
Step 1: This old Beijing Zhajiang Noodles must be streaky. First, cut the pork belly into cubes. The size of diced meat should be kept in the fried sauce, and diced meat can be picked up with chopsticks.
Step 2: Replace onion, ginger and garlic with knives for standby, and prepare two octagons.
Step 3: Mix the yellow sauce and sweet noodle sauce for later use. There are two kinds of yellow sauce: dry yellow sauce and yellow sauce. As the name implies, dried yellow sauce itself is dry. Before cooking, it should be made into paste with clear water, and the yellow sauce can be used directly.
Step 4: Noodles should also be rolled in advance. Handmade noodles are delicious. Mom always rolls more noodles, but some of what she eats now will be frozen, so it is convenient to have noodle soup for breakfast one day.
Step 5: Heat the oil in a hot pot. When there is too much oil, add the diced pork belly and stir-fry the oil with low fire.
Step 6: Add onion, ginger, garlic and star anise, stir-fry until fragrant, and then pour in the prepared sauce.
Step 7: Add a little rock sugar and yellow wine at the same time, immediately stir in the same direction with a spatula, and stir with low fire to prevent the pan from sticking. Stir for more than ten minutes until the sauce thickens and the soy sauce separates.
Step 8: When the noodles are cooked, cut some shredded cucumbers, take out the noodles, code shredded cucumbers, and scoop two spoonfuls of fried sauce. Then, when you mix them together, the attractive Zhajiang noodles will look gorgeous and beautiful. You, eat quickly!
The fourth kind of noodles: braised noodles with black bean sauce
Ingredients: pork 200g, beans 500g, star anise 1-2, onion, ginger and garlic, two tablespoons of soy sauce, oil and salt.
Specific practices:
Step 1: Slice the pork first, tear off the tendons on both sides of the beans, wash them and break them into sections for later use.
Step 2: Cool the oil in a hot pan, fry the oil with a small fire of star anise, and then stir-fry the pork belly slices to get oil.
Step 3: Stir-fry the onion, ginger and garlic, then add the beans and continue to stir-fry for three to five minutes.
Step 4: Add soy sauce and stir well, then add clear water, the amount of clear water is not more than beans, then add salt, stir well, cover the pot and boil.
Step 5, spread the noodles evenly on the beans, cover the pot and continue stewing for ten minutes.
Step 6: Turn off the heat after the noodles are cooked. Mix the noodles and beans evenly with chopsticks before eating. You can also pour garlic juice on them when you eat.
The fifth side: home-cooked oil sprinkled noodles.
Ingredients: 1 bowl of flour, moderate amount of warm water, moderate amount of vegetables (traditionally rape), moderate amount of onion, ginger and garlic, moderate amount of dried Chili noodles, two spoonfuls of soy sauce, two spoonfuls of vinegar, a little salt and more oil.
Specific practices:
Step 1: Melt the salt with warm water, and use it to mix the dough to make the dough softer than jiaozi noodles. Then oil the dough surface and simmer for about 30 minutes, preferably for a long time.
Step 2: During the period, change the knife and cut the onion, ginger and garlic into pieces, and the garlic should be a little bigger.
Step 3: Mix the soy sauce and vinegar and make a bowl of juice for later use. In fact, the proportion of soy sauce and vinegar does not need to be fixed, but should be adjusted according to your own taste. I mostly use the ratio of 1: 1.
Step 4: After the dough is baked, divide it into batter with the same size, then coat it with grease and let it bake for about 20 minutes.
Step 5: Boil the water and start Lamian Noodles. First, roll the noodle dough into strips with a rolling pin, press it in the middle with a rolling pin, then pick up the noodles with both hands and stretch them. The pressed area will be very thin and become a long film. Then, gently tear it open, and a noodle becomes two pieces. Put it in a pot, stir and cook until it is broken, and put the vegetables in the back to avoid boiling them into puree.
Step 6: Take out the cooked noodles and vegetables and put them in a bowl, and code the onions, ginger, garlic and Chili powder.
Step 7: Heat the oil. I usually burn to a slight smoke. While it is hot, immediately pour it on the onion, ginger, garlic powder and Chili powder to stimulate the fragrance and mix well.
Section 6 Noodles: Fried noodles with shredded pork.
Ingredients: lean pork 100g, noodles 200g, rape 1 handful, bean sprouts 200g, onion, ginger and garlic, two tablespoons of soy sauce, a little starch, and proper amount of oil and salt.
Specific practices:
Step 1: Select lean pork, shred it, marinate it, grab it evenly with salt, soy sauce and starch, then pour some cooking oil, grab it evenly and marinate it for a while.
Step 2: Cook the noodles until they are 80% cooked, remember not to cook them very well, and immediately cool them with cold water after taking them out, so as to ensure that the noodles will not stick together.
Step 3: Heat the oil in a hot pot. First, quickly slice the marinated shredded pork, stir-fry until the shredded pork changes color, and then add onion, ginger and garlic to stir-fry for fragrance.
Step 4: Then add the vegetables from Shanghai and stir-fry them quickly until they change color. Here, fire must be used to prevent vegetables from coming out of the water.
Step 5: Then pour in the mung bean sprouts and continue to stir fry quickly for a few seconds.
Step 6: Pour in noodles cooked to medium maturity, add salt and soy sauce.
Step 7: Stir quickly and evenly, and then turn off the fire. The whole process was very fast, and in a few minutes, a plate of delicious fried noodles was out of the pot. If you don't reject the smell of raw garlic or students who don't have to go to work after breakfast, you can sprinkle some minced garlic before the fried noodles come out of the pot, which will taste better.
Section 7 Noodles: Eat Guo Qiang noodles for breakfast.
Ingredients: 1 dried noodles, 1-2 tomatoes, 2 eggs, some vegetables, 1 tablespoon soy sauce, onion, ginger, garlic, oil and salt.
Specific practices:
Step 1: depending on the size of tomatoes, it is not a problem to put one or two more; It is good to use seasonal vegetables for green vegetables, and I use Chinese cabbage; Noodles are hollow noodles, which are easy to cook and soft, and taste good.
Step 2: After washing the tomatoes, slice them first and then cut them into small pieces. Cut onion, ginger and garlic into sections for later use.
Step 3: Heat oil in a hot pan, add chopped leek, Jiang Mo and minced garlic and stir fry, then add tomatoes and stir fry over low heat.
Step 4: Stir-fry the tomatoes until the oil is red, then cook a proper amount of soy sauce and stir-fry until the fragrance is overflowing.
Step 5: Add appropriate amount of water, cover the pot and bring to a boil. Open the pot before the water boils and beat the eggs in. You can put the spoon in the soup like me.
Boil it, then beat the egg in, heat it in the soup and transfer it from the spoon to the soup, and the poached egg is formed.
Step 6: Boil the eggs in the soup for three or four minutes, then add the dried noodles and cook together. I use hollow vermicelli, which is cooked when heated. If ordinary vermicelli is used, add more water and cook for a few minutes.
Step 7: After the noodles are cooked, add the washed and chopped vegetables, cook until they change color, add salt, stir well, and turn off the heat.