What delicious noodles are there?

The weather is getting hotter and hotter, and cold noodles have become one of the favorite foods of many people. The noodles with rich taste, with shredded cucumber, taste spicy and refreshing, and have a unique flavor.

1, first prepare a cucumber, clean and remove both ends, then insert the cucumber into filaments and put it in a bowl for later use, and prepare an onion and cut it into chopped green onion for later use. First, crush several garlic, then cut it into minced garlic, and cut the millet pepper into rings. If you can't eat spicy food, you don't have to put it.

2. Pour an appropriate amount of oil into the pot, pour some peanuts, stir-fry peanuts with a small torch until they crackle, let them cool, and pour minced garlic after the oil temperature rises.

3. After the peanuts are cooled, add two spoonfuls of balsamic vinegar, three spoonfuls of soy sauce, one spoonful of salt and one spoonful of sugar, then add a proper amount of Chili oil, and finally add some cooked sesame seeds and mix well.

4. After the water in the pot is boiled, add the noodles. Just cook the noodles until they are 90% cooked. Don't cook it too soft. After cooking, put it in clear water to cool, then remove it from the water and put it in a bowl.

6. Add fruit juice, cucumber, coriander and peanuts and mix well to serve.

Second, spinach minced meat noodles

Minced meat noodles are our special food in Shaanxi. They are red and bright, sour and delicious, and very appetizing. Minced meat noodles are delicious. Besides noodles, minced meat soup is the most important.

1, pour 300 grams of flour into a basin, add a spoonful of salt to increase gluten, then pour spinach juice, knead it into a smooth dough, and cover it for 30 minutes.

2. Dice carrots and beans, soak the day lily fungus in advance, cut into sections, and dice old tofu.

3. Pour a little more oil into the pot, and fry the tofu first. In Shaanxi dialect, it is the kang. This tofu dish is delicious enough, and the tofu is fried until golden on both sides.

4. Leave some oil in the pot, then pour in 2 eggs and quickly turn the pot into an egg roll. The spread egg roll is cut into long strips first, and then cut into diamond-shaped pieces for later use.

5. Pour the oil into the pot. After the oil is hot, add carrots and beans and stir fry, then add fungus and day lily and stir fry for more than ten seconds. Finally, pour in tofu and stir well, add a spoonful of salt and a spoonful of spiced powder, and take a proper amount of soy sauce. After stirring evenly, you can take out the pot.

6. Next, let's mix a soup with minced meat, stir-fry it in Jiang Mo after the oil is hot, add half a bowl of balsamic vinegar to boil, then add a proper amount of boiling water, add a bag of three fresh soup ingredients, add 2 tablespoons of salt, and add 2 tablespoons of minced meat. Stir him well first. Minced meat is the soul of this soup, and it must be indispensable. Then add a spoonful of sugar to freshen up and a spoonful of oil to freshen up. Turn off the fire for standby.

7. At this time, the noodles also woke up. Simply knead it a few times, knead it round and flatten it, and roll the kneaded noodles into a big round cake. Roll as thin as possible, roll up the bread, sprinkle dry flour on the surface after rolling, then fold the noodles, continue to sprinkle flour, fold in half, and finally cut into noodles according to your own preferences.

8. Boil the water into noodles. The noodles are very thin and can be fished out when they are cold. Scoop some soup in the noodles first, and then pour the soup back into the pot, so that the noodles taste delicious. Then put some fried bottom dishes, and then scoop soup. Sprinkle the egg skin before serving, and add some chopped leeks to enjoy.

Third, Zhajiang Noodles.

Slag sauce noodles are probably one of the most common and favorite pasta dishes in the north, and the practices of slag sauce noodles are different in different places, especially in Beijing and Tianjin. However, the family version of fried sauce does not need to be complicated, just simple and delicious.

Ingredients: pork belly, chopped green onion, Jiang Mo, tofu, sweet noodle sauce, soy sauce and mushrooms.

1, pork belly is cut into pieces and directly beaten into meat foam with a cooking machine, tofu is diced and mushrooms are washed and diced.

2. Pour the right amount of oil into the hot pot. When the oil is hot, add minced meat and stir-fry until it changes color. Then add minced onion and ginger, and add some cooking wine to remove the fishy smell. Stir-fry for a few seconds, add diced mushrooms and tofu, and stir-fry for a while.

3. Then add a bag of sweet noodle sauce (180g) and a bag of soy sauce (170g) and mix the sauce and minced meat evenly. Add two spoonfuls of salt, one spoonful of soy sauce and one spoonful of sugar, stir-fry the juice evenly, then cover the lid and simmer for 5 minutes.

When time is up, you can turn off the fire and let it go out.

5. After the water is boiled, add the noodles, and then cook the noodles. You can cook your favorite vegetables, then take them out and put them in a bowl, and add the fried sauce. If you like Chili, you can stir-fry the seeds with oil and mix them evenly to eat.

Fourth, mushroom noodle soup.

I found this noodle delicious by accident. The preparation method is particularly simple, and it tastes particularly delicious. It is also very nutritious to eat with various mushrooms.

Ingredients: dried Agrocybe aegerita, dried Lentinus edodes, fresh Tricholoma, fresh Cordyceps, noodles, coriander and chopped green onion.

1, first put all the mushrooms into the pot, then pour in clear water, then pick up Agrocybe aegerita and dried mushrooms, and pour them into warm water for soaking 10 minute. Don't pour out the soaked water and use it later.

2. Pour the right amount of oil into the casserole. When the oil is hot, put the Tricholoma into the casserole and fry it slowly. Then fry the juice of the mushroom, so that the soup tastes fresher. Then pour the soaked Agrocybe aegerita and water, add enough water at one time, then add Cordyceps sinensis, stir well, cover the pot and cook for 1.5 hours.

It's time, let's open the lid. Wow, the soup tastes too strong. Add a few crystal sugar, a little light soy sauce, and more salt, because the soup will be mixed with water, and the taste will be very weak without it. Stir well, turn off the heat, let the mushroom soup settle, and then let's cook the noodles.

4. After the water is boiled, add the noodles, and try to choose a thinner one, which is not easy to boil. Just order 1-2 times of water, not too long, too soft, and the noodles will not be chewed.

5. Fill the noodles with mushroom soup, add some mushrooms, sprinkle with chopped green onion and coriander, which is delicious.