How to make delicious round noodles

Noodles are a common choice for our breakfast. They are simple to prepare, but there is a certain amount of knowledge to make them delicious. There are three points to making delicious noodles. The first is that the noodles must be chewy, the second is that the soup base or sauce must be delicious, and the third is that the cook must have a certain skill. These three are indispensable. Since most of us don’t make our own noodles and our skills are just okay, the soup base and side dishes are linked to the taste of the noodles. Next, I will introduce to you some common noodle making methods.

Six delicious and easy home-made noodle recipes

Noodles are easy to eat and nutritious. Due to the differences in noodle seasoning, thickness, and making method, the way of eating noodles varies in different parts of China. Noodles can be used as a staple food or as a fast food. They are delicious and very healthy, so they are very popular among people. Below we will introduce to you six noodle cooking methods from different places. Everyone can learn it.

1. Yangchun noodles

Ingredients : noodles (preferably thin round noodles), sesame oil, green onions, salt, MSG, soy sauce.

practice:

1. Chop the green onion and set aside. Add appropriate amount of water to the cooking pot and bring to a boil for later use.

2. Add soy sauce, salt, MSG and sesame oil into an empty bowl and pour in half a bowl of boiling water.

3. Use the remaining boiling water in the pot to cook the noodles. After they are cooked, take them out, drain the water, put them into the noodle soup prepared in the previous step, and sprinkle with chopped green onions.

Delicious secrets:

If you want the noodles to be more chewy, one method is to soak the cooked noodles in cold water before filtering them. The noodles made in this way are very chewy.

2. Noodles with soybean paste

Ingredients: 1 bag of soybean paste, half a bag of sweet noodle sauce (the remaining half bag can be used to make Chinese salad, dipped in radish and lettuce), 2 eggs, 100g of diced lean and fatty meat (peeled pork belly and cut into half-centimeter square dices). The more vegetables, the better. Cucumbers and bean sprouts are indispensable. You can also prepare cabbage hearts, green beans, dried tofu, and beans as you like. There are also green onions and minced ginger.

practice:

1. Beat the eggs, add 1 tablespoon of starch (to make the eggs more tender), 1 teaspoon of cooking wine (to remove the egg smell) and salt. After the oil is hot, put the eggs in the pan and stir them quickly with chopsticks. When the eggs turn yellow and are cooked, serve them for later use.

2. Put a little oil in the pan, stir-fry the diced pork belly over medium heat after the oil is hot. When the lard comes out, add a little cooking wine to remove the fishy smell, then add some light soy sauce, and then serve the diced pork.

3. Leave the lard from stir-frying the meat in the pot, use a bowl to evenly mix the soybean paste and noodle sauce, and stir-fry the sauce over medium heat so that the sauce will be fragrant.

4. When the sauce is fragrant, pour in the diced meat, eggs, and minced ginger (cut very finely). Turn to low heat and simmer slowly. Stir from time to time. No need to add salt and sugar. The sauce has its own salty and sweet taste. If it feels dry, add a little water and simmer for 10 minutes. The sauce and diced meat are well blended and delicious.

5. At this time, you can prepare the vegetables. Grate the cucumber, radish, etc. into shreds, soak them in cold water, and then drain the water. This way the shredded vegetables will be crisper. You can also add some shredded lettuce, cabbage, etc. for a Western style.

6. Boil bean sprouts, lentils (shredded), soybeans, green beans, etc. in boiling water to make them cooked, then soak them in cold water.

7. When the sauce is ready and the juice is absorbed, remove from heat and add chopped green onion. Use the residual heat to simmer the green onion until cooked. Then the sauce is ready.

8. The best noodles with soybean paste are hand-kneaded noodles. You can make them yourself or buy them. The thicker ones taste better. When cooking noodles, add more water and a little salt so that the noodles won’t stick together. The noodles should not be overcooked, adding water three times is enough. It tastes good when it has a chewy texture. When noodles are cooked, rinse off the batter with cold water. The noodles will become smooth and delicious. Mix two spoonfuls of fried sauce on a bowl of noodles and add various vegetables. It smells so good.

Put all the seasonings in a bowl, add garlic water, and if you like strong garlic flavor, you can add some minced garlic. Note!!! You must use a small amount of aged vinegar and sesame paste. The purpose of aged vinegar is not to make people taste vinegar, but only to enrich the flavor. Sesame paste is just to make the seasoning stick better to the noodles.