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How to mix the soup of cold noodles

Main ingredients: alkali water, cucumber, mung bean sprouts, chicken breast and so on. Add green onions and sliced ginger in water and cook chicken breast for about 15 minutes until done. Shred cucumbers, chopped chives and chopped chili peppers. Wash the bean sprouts and blanch them in boiling water.

Prepare 10g salt, 20g vinegar, 50g light soy sauce, 100g sesame sauce, 50g chili oil and 50g garlic. Wash garlic and cut into fines, pour sesame oil into a bowl, add light soy sauce and vinegar. Add minced garlic and salt and stir well clockwise.

People with a bad stomach eat less cold noodles, because cold noodles are particularly strong, and eating too much hurts the stomach. Prepare a bowl with one tablespoon of light soy sauce, half a tablespoon of salt, three tablespoons of sugar, three tablespoons of Apple Cider Vinegar, add cold boiled water and mix well. Stir the soup well and put it in the freezer for more than 1 hour.

Practice: shred cucumber, cut coriander into small pieces, beat garlic and dice. Mix the chopped ingredients with sesame oil, fresh soy sauce, soybean paste and vinegar.

How is the soup of Chongqing noodles cooked?

1. The preparation steps of Chongqing noodle soup are as follows: first, prepare the necessary seasonings: ginger, garlic, soy sauce, chicken powder, monosodium glutamate, chopped onions, pepper powder, chili oil, lard, rapeseed oil, sesame oil, peanuts and sprouts.

2. Steps: wash the pig bones or chicken bones, put them into the pot, add enough water, boil them over high heat, skim off the floating foam, turn to low heat and simmer for 1-2 hours, then boil into stock. Sliced ginger, sliced green onions, dried pepper, pepper, star anise, vanilla, grass fruit, cinnamon, cumin and other spices are wrapped with gauze to make a spice bag.

3. The raw materials of milk soup are generally tripe, pig elbows, pig bones, etc.; clear soup, mostly old hens and pig lean meat, boiled with small fire; hair soup is more casual.

4. Add water to the flour and eggs to form dough and roll them out by hand to make leek leaf noodles. Bean powder is used as a loose powder when rolling noodles. Put soybean oil, vinegar, monosodium glutamate, red oil chili, good soup, chopped onions and sprouts into 12 bowls respectively. Chop the pork into mung bean-sized particles.

5. The noodles must be made of fresh alkaline noodles (wet noodles) made from local alkali water in order to make a chewy taste. 1 small noodles focus on taste rather than quantity, so Chongqing folk has the saying of "wide soup and narrow noodles". Small noodles is a kind of delicious pasta with low price in Chongqing, which often appears in roadside stalls and Dapai stalls.

6. it should be to choose bones to endure. My mother often makes this for me. When my mother does this, she washes the ingredients and cuts the bar bones from the middle. Put the ingredients into the pot with cold water, cover the surface of the water over the ingredients, add cooking wine to remove meat, but do not put onions and ginger and other things, in order to prevent the taste of the dishes.

How to make the hand-rolled noodle soup?

Make your own hand-rolling noodles, prepare the ingredients for the soup, peel the tomatoes, cut into pieces, heat up and pour oil.

In the process of stewing, you can add the right amount of salt, pepper and chicken essence according to your taste. After the stew is finished, filter out the impurities in the soup to get a clear hand-rolling noodle soup.

Ingredients: hand rolling half jin, tomatoes about half jin, 4 eggs, shepherd's cardamine 2 taels, onions, ginger, edible oil, salt, monosodium glutamate, sesame oil. Reconcile the noodles 2-3 hours in advance, wake up for more than 1 hour (when it is cold for 2-3 hours), then change to a large thin skin, and then cut into noodles.

How to mix the soup of beef noodles

1. Generally speaking, the most popular soup is thick white broth, which is boiled with pig bone or cow bone for a long time, and then add 50 grams of beef powder and 50 grams of pig bone powder. Seasoning requires the addition of chicken essence, monosodium glutamate, salt, chicken pine, beef pine, fish pine and sesame.

2. Wash the beef and cut it into pieces, then blanch the beef in the pot, and then remove it and set aside. Put the spices, fragrance, cinnamon and chili peppers in the spice box. Pour oil into the pan, stir-fry spring onions and ginger, then remove the spring onions and ginger and throw them away. Stir-fry the beef in the pan.

3. The authentic formula of beef noodle soup is as follows: tools / ingredients: beef, beef bone, water, pot, star anise, spices, spice leaves, cinnamon, spice bags, turnips, ginger, salt, noodles. Wash the beef and bones, soak them in water for an hour to remove the blood, and cut the beef into pieces.

How to make soup for beef noodles

First of all, we need to prepare fresh beef bones, which is the basis of the soup. The choice of beef bone is very important, it is best to choose beef bone with some meat, such as beef leg bone or cow tail bone, so that the bottom of the soup will be more delicious. Wash the bovine bones and blanch them in boiling water to remove blood foams and impurities.

. wash and cut the beef into small pieces, add water and boil, remove the blood foam, then add washed and chopped onions, celery sections, carrots and fragrant leaves; simmer over low heat for 2-3 hours until the meat is cooked (keep 2000 grams of water when cooking soup).

Mr. Li beef noodle soup heat the soup pot and add fresh soup. Add minced beef to the boil, quickly stir well with a spoon, then skim off the floating foam, add pineapple and rice vinegar, refined salt, chili powder, sesame oil, monosodium glutamate, pepper, sugar, minced garlic, ginger juice, boil and pour into a soup bowl to serve.

A: put the beef bones in an aluminum pot, then put the beef so that the skin of the meat is facing down, and then add cold water until the beef is flooded. The meat should be cooked in an aluminum pot. The beef looks good and the soup is clear. The meat soup cooked in an iron pot will turn black and not good-looking. If you have beef tendon and fat oil, wash it with cold water and put it into the pot.

To cook beef noodle soup, you should choose fresh ingredients, old hens can not be less, so the soup tastes more delicious, the ingredients must be treated clean, soak in water for half a day, blanch water in cold water, so that the soup will be clear and delicious.

The practice of Xinjiang Qitai yellow noodle soup?

1. Juice collection: after the vegetables are ripe, add tomatoes, adjust the amount of salt and soy sauce, stir well, let the tomato juice blend into the topping, then turn on high heat to collect the juice until the soup is thick. Out of the pot: finally check the taste, adjust to suit your own taste, you can turn off the heat, and the delicious Xinjiang yellow noodle topping is finished.

2. Cook for half a minute until the soup is thick. Please click on the input picture description 13 to fish the boiled yellow noodles into the noodle bowl, add some noodle soup, and add the right amount of brine. Please click on the input picture description 14 to mix well and you can eat.

3, yellow noodle practice: add light salt water, alkali water and mix well, add puffed ash water and knead well. Grease the board, put on the kneaded dough and cover with a wet cloth. Peel Hulu, shred seeds, cut spinach and celery.