What kind of sauce is there in noodle soup?

There are many kinds of sauce combinations for noodles with gravy. Different ingredients make different sauces with different flavors and nutritional values. Therefore, you can mix delicious sauces according to your favorite tastes. Many people like noodles with gravy. The method of making noodles with gravy is relatively simple, but many people still don’t know how to make noodles with gravy, especially the sauce for noodles with gravy, which many people find difficult to make. What kind of sauces are there for noodles with gravy? Let’s take a look at it next.

1. Homemade noodle soup

Materials

300 grams of flour, 250 grams of pork, 30 grams of dried shiitake mushrooms, 10 grams of dried black fungus, 10 grams of dried day lily, dark soy sauce, 1 tomato, cooking wine, 20 grams of onion and ginger, 2 aniseed, 3 eggs, 60 grams of water starch, 5 grams of salt, 20 grams of pine mushrooms (dried), and 130 grams of water.

practice

1. Put the flower mushrooms before going to bed the night before. Matsutake mushroom. yellow flower. Fungus soak

2. The next morning, remove the tops of the yellow flowers and cut off the roots of the wood ear mushrooms and cut them into strips. Remove the stems of mushrooms and slice them. Cut pine mushrooms into strips.

3. Cook the pork with skin, onion, ginger, aniseed and cooking wine

4. Mix the water starch and beat the eggs for later use

5. After the pork with skin is cooked, take it out and let it cool, then cut it into large pieces. Slice the green onion and ginger (slice the ginger so that it is easier to pick out when eating)

6. Take a tomato and cut it into pieces

7. Heat the wok and add corn oil

8. Add onion and ginger and stir-fry

9. After the aroma comes out, add the chopped ingredients

10. Stir-fry and add the meat slices

11. Add dark soy sauce

12. Stir-fry for a while and add the soup used to cook the meat

13. Pour some of the water used to soak the pine mushrooms into the water (this water is very fresh, so don’t pour it out)

14. Add chopped tomatoes

15. Add appropriate amount of salt (add more salt than when cooking, because you will eat the noodles later)

16. After adding salt, open the lid and cook on low heat for 20 minutes (the whole house will be filled with fragrance)

17. After cooking for 20 minutes, add water starch and see that the soup is thick

18. Add the beaten egg

19. Cook for one minute and then turn off the heat (do not stir after adding the egg liquid to avoid spoiling the sauce)

20. At this time, pass the dough through the noodle machine several times until the dough is the right thickness.

21. Then attach the noodle cutter to make noodles

22. Put the noodles into boiling water and cook until done. Take out the noodles and put them in a bowl. Pour the prepared sauce on top and start eating!

2. Tianjin-style noodle soup

raw material:

2 pieces of dried tofu, 20 grams of black fungus, 5 mushrooms, 5 gluten, fresh shrimps (if you use larger dried shrimps, the taste will be stronger), 50 grams of lean meat, 3-4 eggs, 2 star anise, a little starch, salt, sugar, cooking wine, and soy sauce.

practice:

1. Soak mushrooms and black fungus in boiling water. Marinate the meat slices with salt, cooking wine, soy sauce and starch for 20 minutes;

2. Add star anise to hot oil, stir-fry meat, and set aside. Scramble 1-2 eggs and dried shrimps, set aside;

3. Heat oil and stir-fry with scallion and ginger. Stir-fry dried tofu, black fungus, shiitake mushrooms (if you like, add day lily, I don’t) and add soy sauce, sugar and salt. Then add boiling water and add the fried eggs after the pot boils;

4. When the aroma comes out of the pot, add the meat and shrimp;

5. When the pot boils again, add starch water little by little, slowly collecting the juice until the soup becomes silky;

6. After the water boils, pour two eggs on top and add sesame oil.

7. Another thing to remember is to add a little Tianjin Duliu old vinegar, that's the authentic one.

Features: This delicacy is a must-have for Tianjin elders to celebrate birthdays and weddings. In addition, noodles with gravy are a must-eat during the Lunar New Year, which is known as the Son-in-law Festival in Beijing and Tianjin.

3. 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 with a knife.

3) When the oil is hot, add the onions and shredded chicken and stir-fry for one minute. Then add the shiitake mushrooms, cauliflower, 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.

4. Egg noodle soup

Method 1

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 is fine)

3) Add tomatoes, stir fry for a few times, then add two bowls of water

4) Add salt and MSG after ten minutes.

5) Remove from the pan after curing. (Starch and water)

6) 1 pound of dried noodles (hand-kneaded noodles), cook them and rinse them with cold water.

7) Serve the noodles in a bowl and top with the tomato and egg sauce.

Comments: Simple and refreshing.

Method: 2

1. After the water boils, add the noodles, bring to a boil, and cook over medium heat for two minutes;

2. Remove from the cold water;

3. Heat another pan, add oil, and fry the meat until fragrant;

4. After the meat changes color, add the shredded carrots and stir-fry over high heat;

5. After the carrot shreds are fried until soft, add the chopped green onion and ginger and stir-fry until fragrant, then add boiling water and appropriate amount of broth;

5. After boiling, beat in the whole egg and add the dried shrimp and cook over medium heat for two minutes;

6. Add the soaked black fungus and blanched shredded lettuce, and add appropriate amount of salt and MSG;

7. Pour the sauce on the noodles.

5. Shandong noodle soup

Method 1

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.

Method 2

Ingredients: black fungus, day lily, eggs, mushrooms, bacon or pork belly, chopped green onions, and shredded ginger as appropriate.

Preparation: Soak black fungus and day lily in hot water, then chop the fungus, remove the roots and cut the day lily into sections, slice the mushrooms, and dice the pork belly for later use; beat the eggs and fry them, then set aside; sauté chopped scallions and shredded ginger, then add the diced pork and stir-fry; add the fungus and day lily, then add the mushrooms after about 5 minutes; finally, add the previously fried eggs, thicken and serve. Finally, pour the marinade into the cooked noodles, mix well and serve.