material

Lamian Noodles, 2 cabbages.

condiment

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

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.

Fried eggs and noodles

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 cool them 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.

Remove noodles (from boiling water) with chopsticks or a strainer.

Put the cooked hot noodles directly into cold water, stir the cooked tomato and egg soup, add some cold cucumber shreds, then pour in the diluted sesame sauce, and serve with green garlic or new garlic cloves just listed.

Jingulao noodles

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.

Method: 1, peeled carrots, cut into strips, cut off the tail of Flammulina velutipes, soak in light salt water for a while, and drain; 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.

Dry fishing is vernacular, which means dry mixing and cold mixing. The famous dried fish powder in Nanning is Xianchi on Zhongshan Road, Lao Wei on Jiefang Road and Ji Shu on Zhongshan Road. Steamed rice flour with rice slurry, sliced or sliced, and mixed with barbecued pork, chopped green onion, peanuts, sauce, etc. It is sour, sweet, fragrant, crisp and salty, but not greasy.

The required materials are: a number of wet noodles, hand-made noodles or machine-pressed noodles, otherwise noodles will do. Wet cloth is preferably alkaline, smooth and delicious. Boil a pot of boiling water, the water is wider, add 1 teaspoon of salt, boil, add noodles, boil, add cold water once (add 1 small bowl of cold water), boil again, add cold water again, cook the noodles until they are medium-cooked, with a little white core in the middle, then take them out, supercool them, take them out and drain them.

Barbecued pork, commercial or homemade barbecued pork, pork belly and fat meat are better, slice.

Some onions, washed and chopped. You can chop a clove or two of garlic if you like.

1 small bowl of fried peanuts. Pour oil into the pot. When the oil is cold, add washed and drained peanuts, stir-fry over low heat, stir-fry a few peanuts and pour them on the side of the pot. If the tapping sounds dull, continue to blow them up. When the sound is crisp, you can take it out. After cooling, peanuts will become very brittle. Don't fry peanuts until they are crisp, they will be burnt and bitter.

Brine juice: homemade by ordinary families, soy sauce+sugar+sesame oil. If you have old bittern at home, you can add some to improve the taste.

Tomato juice: Chop tomatoes, put a little oil in the pot, stir-fry tomatoes, tomato sauce+appropriate amount of water, add more sugar+appropriate amount of white vinegar+water starch, stir well, pour into the pot to boil, and adjust to sweet and sour sauce.

Blanch mung bean sprouts with boiling water, blanch with cold water and drain.

There is a lot of preparation, but it is very simple to eat ~: Take a proper amount of cooked noodles, spread them with bean sprouts and barbecued pork, sprinkle them with peanuts, chopped green onion and garlic, pour a little marinade, tomato juice and a little sesame oil, and mix well to serve.

If you feel thirsty, you can prepare a bowl of light soup, a little chicken soup or bone soup+a little salt and chopped green onion. Or make a thin egg drop and chopped green onion soup!