Various ways to make noodle stew

Dalu noodles is a traditional specialty noodle dish in Shanxi. It is also popular in other parts of my country. The obvious feature of Dalu noodles is to make the sauce and then boil the noodles. After cooking, add the sauce to the noodles and stir them thoroughly, which has a good effect of promoting appetite. There are also many ways to make it. The sauce can be both meat and vegetarian, and the cooking methods are also varied.

Shredded Chicken Noodles

1) Soak shiitake mushrooms, yellow lily, black fungus and hazel mushrooms in boiling water, drain and cut into suitable lengths. But don’t forget to save the soup for them. 2) Cook two chicken legs, tear them into shreds by hand and set aside. Don't cut it with a knife~~ 3) After the oil is hot, add the onions and shredded chicken and stir-fry for one minute, then add the shiitake mushrooms, chrysanthemums, black fungus, and hazel mushrooms and stir-fry for another 2 minutes. Add the soup that soaked these things to the pot first. If it is not enough, add more water to cover these things. 4) Add dark soy sauce, salt, a little sugar (not too much), and salt in sequence. 5) When you think all these things are cooked, pour in water starch in one direction (about one bowl is needed). After the sauce is ready, add the 2 beaten eggs. Turn off the heat after half a minute. Move away from the stove. 6) Use a small container (a spatula will do), pour in some cooking oil, put the peppercorns in, put it on the fire to heat, when the oil is hot and the peppercorns smell comes out, turn off the heat and immediately pour it evenly on the prepared marinade. But remember to pick out the peppercorns before eating.

Egg noodle soup

1) Place 3 eggs in a container and mix well. Dice tomatoes. 2) Add a little oil into the pan. When the oil is hot, add the eggs and stir-fry. (Bright yellow) 3) Add tomatoes, stir-fry for a few times, then add water (two bowls) 4) After ten minutes, add salt and MSG. 5) Remove from the pan after curing. (Starch and water) 6) 1 pound of dried noodles (hand-kneaded noodles), cook and rinse with cold water. 7) Serve the noodles in a bowl and top with the tomato and egg sauce.

Shandong noodle soup

Ingredients: 2 slices of fungus, 75 grams of lean meat, 1 head of Chinese cabbage, 1 egg, some noodles, and a little chopped green onion. Seasoning: 1 teaspoon cooking wine, half a tablespoon soy sauce, half a teaspoon starch, 1 tablespoon soy sauce, 1 teaspoon sugar, a little pepper, some broth, and a little wet starch. Preparation: Cut fungus and lean meat into shreds, marinate the shredded meat with 1 teaspoon of cooking wine, half tablespoon of soy sauce, and half teaspoon of starch, wash and cut the Chinese cabbage into small pieces, beat the eggs and set aside. Bring water to a boil and cook the noodles. When the noodles are cooked, remove them from the water and place them in a bowl. Use two tablespoons of oil to stir-fry the shredded pork. When the pork turns white, add the shredded wood ear mushrooms. Then add 1 tablespoon of soy sauce, 1 teaspoon of sugar, a little pepper, and some broth. Bring to a boil, then thicken with a little wet starch to make the soup thick. Then pour in the egg liquid, add the bok choy and bring to a boil. Pour into a noodle bowl and sprinkle with chopped green onions. Key points: Thicken the sauce first and then pour in the egg liquid. This will allow the floating egg flowers to form flakes and the eggs to be more tender. Since the soup is thick, make sure to cook the noodles first and then add the soup, and eat it as soon as possible to prevent the noodles from swelling and absorbing the soup.