How to make delicious King Oyster Mushroom Noodles

The taste of King Oyster Mushroom Noodles is very refreshing and has a high nourishing effect. If you feel that the taste is too monotonous when making this noodle, you can add some side dishes to it. This is to enrich the taste of the dish itself, such as adding eggs, fungus, etc. These side dishes are all to enhance the taste, but remember to soak the fungus before adding it.

[Ingredients]: Noodles, minced meat, cauliflower, black fungus, shiitake mushrooms, green onions, eggs, soy sauce, cooking wine, sugar, salt, chicken essence, and garlic.

【practice】:

1. Soak mushrooms, black fungus and chrysanthemum.

2. Pour oil into the pot, add the minced meat and stir-fry until cooked, then add chopped green onion, mushrooms, fungus, and cauliflower and stir-fry for a while, then add soy sauce, cooking wine, sugar, salt, chicken essence, and then add appropriate amount of water and bring to a boil.

3. Pour in the beaten egg liquid, thicken and sprinkle with chopped green onion and minced garlic.

4. After the water boils, put the noodles in and cook until done. Remove from the heat and put them in a bowl. Pour the sauce on the noodles and serve.

Pot Cover Noodles

Pot Cover Noodles is commonly known as one of the three wonders of Zhenjiang: “big pot and small pot cover” (the noodle pot is big and the pot cover is small). When the noodles are put into the boiling water, cover the soup with a small pot lid. Its characteristics are: first, the raw noodles are put in one portion at a time, and after being cooked they do not stick together or scatter, and the portion is accurate; second, when the noodle soup is boiling, it is easy to remove the floating foam to keep the noodle soup clear; third, the noodles are easy to cook thoroughly, neither raw nor rotten.

[Raw material formula (for 100 bowls)]: 10 kg noodles, 2.5 kg soy sauce, 65 g soft sugar, 50 g MSG, 5 g shrimp roe, 1 kg green head, 1.5 kg cooked lard (or sesame oil)

【Production method】:

1. Place the pot on medium heat, add 250 grams of water, put the shrimp roe in and boil. After 3 minutes, add granulated sugar. After it dissolves, pour in soy sauce, bring to a boil and remove from heat. Let it cool and put into a container for later use.

2. Pour clean water into the pot and bring it to a boil. Add noodles as required by the customer (but no more than 15 bowls per pot, and each bowl of raw noodles weighs about 130 grams), and cover the pot with a small lid. Place empty bowls on the stove, pour 25 grams of soy sauce, 10 grams of cooked lard or sesame oil, and an appropriate amount of green onion and 0.5 grams of MSG into each bowl. After the noodle pot boils, add appropriate amount of water to cook the noodles. When it boils strongly, remove the lid, remove the floating foam, scoop the noodles into bowls one by one, and pour appropriate amount of noodle soup on them.

3. Preparation method of Qingtou: Qingtou is a noodle soup made with various vegetables, which can be divided into raw and cooked types. The raw ones include mashed garlic, garlic flowers, and piaoercai (pickled greens in spring); the cooked ones include bok choy, chuanxiong, and green peppers. After washing these vegetables, blanch them in boiling water, and cut them into shreds or segments.

[Product Features]: The soup is clear and the noodles are soft, not sticky or messy, the green heads are fresh and tender, and it is economical and affordable.

Dan Dan Noodles

[Ingredients]: Noodles, pork filling, bean sprouts, green onions, minced ginger, minced garlic, chili peppers, sesame paste, cabbage hearts, coriander, dark soy sauce, light soy sauce, cooking wine, rice vinegar, broth, pepper powder, and lard.

[Preparation]: 1. Pour oil into the pot, add the pork filling and stir-fry for later use; blanch the cabbage heart and set aside for later use.

2. Use lard to sauté the onion, ginger and garlic, add the pepper, bean sprouts and minced meat, then add cooking wine, dark soy sauce, light soy sauce, rice vinegar and broth. When serving, add sesame paste and pepper powder and stir well.

3. After the water boils, put the noodles in and cook until done. Remove from the heat and put them in a bowl. Pour the sauce on the noodles and add the blanched Chinese cabbage and coriander before serving.