How to make Sichuan-style fish-flavored noodles delicious?

Materials: Materials Noodles: 4 cups of buckwheat noodles, salt and water.

Seasoning: 2 pieces of laver, cucumber 1/2 pieces, carrot 1/2 pieces.

Seasoning sauce: soy sauce, chopped green onion, garlic paste, sesame, mustard, vinegar.

Operation: 1) Put salt water into 4 cups of buckwheat noodles, roll them out in a noodle machine, cook them in boiling water, and then float them in a basket with cold water.

2) Make noodles with sauce.

3) shred carrots and cucumbers, and shred laver.

4) Put the noodles into a noodle bowl, then add carrots, cucumbers and seaweed, and mix with the sauce.

5) You can add mustard, sugar and vinegar according to your hobbies.

6) It can be used as noodles, pickled vegetable soup, noodle soup, and noodle soup.

* Because buckwheat noodles are not peeled and ground into flour, they are a little rough. They are called seafood noodles. Noodles ingredients: shrimp, crab meat, cuttlefish, sea cucumber, chopped flowers, soy sauce, vinegar, sugar, Chili powder or black pepper.

Operation: 1. Cut the cross pattern inside the cuttlefish into granules, and then cut into pieces.

2. Cook noodles, shrimp, crab claws and cuttlefish separately.

3. Pour the sauce in the noodle bag into a bowl, add cold water, soy sauce, vinegar and sugar, and mix in the noodles.

4. Sprinkle chopped flowers after the pan, and sprinkle with Chili powder or black pepper according to personal taste. Mixed noodles with colored peppers Ingredients: main flour.

The auxiliary materials include red, yellow and green persimmon peppers, bread slice seasoning salt, sugar, vinegar, black pepper, cooked sesame seeds, olive oil and red wine.

Operation:

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2.2. Dice the bread slices and put them into the cooked noodles. Add shredded persimmon pepper, olive oil, vinegar, salt, sugar, red wine, black pepper and sesame, and stir well to serve.

dried noodles

Ingredients: 1 bound fine egg noodles, 1 teaspoon chopped green onion, 1 teaspoon black vinegar, half teaspoon soy sauce, 1 teaspoon olive oil and half teaspoon sesame oil.

Operation: 1. First boil half a pot of water (about 3 cups), add fine flour and cook.

2. Add chopped green onion and all seasonings into the noodle bowl and mix well.

3. Take out the cooked spaghetti and put it in, and mix well to get scallion noodles. Ingredients: Daoxiao Noodles.

Accessories: lard, shredded cucumber, onion and ginger.

Seasoning: salt, chicken essence, soy sauce, sugar, cooking wine, cinnamon, aniseed.

Operation: 1. Put a little lard in the pot, stir-fry cinnamon aniseed, then stir-fry shallots and ginger, add cooking wine, soy sauce, sugar, salt and chicken essence, pour in broth, and turn to low heat for 20 minutes.

2. Pour the cooked soup into a bowl, cook the noodles in a pot, drain the water, and mix well in the soup. Sprinkle shredded cucumber and chopped green onion to make cold gluten. Ingredients: 250g gluten, 500g fresh mushrooms, 50g bamboo shoots, sesame oil, a little sugar, 2 tablespoons soy sauce, 1 tablespoon soy sauce.

Operation: 1. Shred gluten.

2. Soak the fresh mushrooms, boil them with Buddha's water, take them out and freeze them, and shred them.

3. Use Kazuhiro Mori bowls such as soy sauce, soy sauce, sesame oil and sugar. And stir evenly.