How to cook delicious noodles ![]()
1. The simplest way to make noodles
is to boil water (use more water), put Haitian brand soy sauce, sesame oil, pepper, MSG, chopped shallots in a bowl, then boil the water, add a little hardness, put it in a bowl and mix. If it is alkaline noodles, you can add a little good vinegar at this time.
Remember the order of procedures, otherwise the taste will be different.
If you add a little good pickled mustard greens (you have to cut it yourself, the finished pickled mustard greens are not delicious), sesame paste or peanut butter (dilute it with cold boiled water and mix it when you eat it).
2. Tomato and egg soup noodles
, first fry the eggs, add water, put tomato slices, add salt, boil the water until the noodles are cooked, add pepper and MSG.
3. Stir-fry noodles with
bok choy, shredded pork, and shredded mushrooms.
Method: The bottom is a little firm. Remove from heat and rinse with cold water to drain.
First, stir-fry the shredded pork over high heat until cooked. Add the cabbage and color it. Add the mushrooms and stir-fry for a few seconds. Add the noodles and stir-fry for a few seconds. Mix well. Reduce heat to medium and add salt, pepper, and a little MSG. Reduce heat to low. Stir-fry with a spatula in one hand and fluff the noodles with a pair of chopsticks in the other. Mix the noodles and seasonings as thoroughly as possible, and make sure the cabbage doesn't turn yellow.
Remark: 1. Add a little good vinegar when eating fried noodles.
2. Cut the tenderloin into thin strips, add a little salt and cornstarch, add a little oil, and mix well.
4. First put the dried shrimp (buy good quality) in water and simmer for a while, then add oil and noodles. When it is almost cooked, add the bok choy, cook until cooked, add salt, pepper, and a little MSG, and it is ready.
5. The simplest cold (mixed) noodles. Boil water, a little water, in a shallow stainless steel pot, add sesame oil, and set aside.
Put Haitian brand soy sauce, pepper, MSG, and chopped green onions in a bowl, then after the water boils, add a little hard sauce and put it in the pot with sesame oil, mix well, and put it in front of the air conditioner for 1-2 minutes, stirring while blowing to cool it evenly.
Then, put it in a bowl and mix it. If it is alkaline noodles, you can add a little good vinegar at this time.
Be sure to remember the order of procedures, otherwise the taste will be different.
If you add some finely diced pickled mustard greens (chop them yourself; ready-made pickled mustard greens won't taste good), sesame paste or peanut butter (thin it with cold water and serve immediately), the
tomato
and egg gravy is very simple: wash and remove the stems of the tomatoes and dice them. Crack the eggs and stir well, then set aside. Heat a pan of oil (use a little more oil). Fry the eggs first. Once they're formed, remove them, leaving the remaining oil in the pan. Add chopped green onions and stir-fry briefly. Add the tomatoes and stir-fry briefly. Add the eggs and mix. Add water and simmer briefly. Once the gravy is red and bubbling, add salt and MSG and remove from the heat. (This is how to make scrambled eggs with tomatoes, right? Clever! But the gravy for noodles requires a little more water and salt; that's the key.)
Cooking the noodles is pretty straightforward. Whether you're using dried or hand-rolled noodles, just cook them until cooked. Just remember to add a little salt during cooking. Remove from the heat and let cool in cold water. Stir in the tomato and egg gravy, and you're done.
The simplest way to make braised noodles:
First, heat the oil and cook Sichuan peppercorns and star anise until they're done, then skim off the peppercorns and star anise. Stir-fry a small amount of meat filling (use sliced meat if you like it, or omit it if you prefer vegetarian), scallions, ginger, garlic, a small amount of salt, and soy sauce over high heat. Then add the washed lentils and diced potatoes (not too thick), add an appropriate amount of salt and soy sauce, and stir-fry briefly. Add one or two tomatoes and stir-fry again. Then add water (don't let the water cover the vegetables; the amount of water is important). When the water boils, place the noodles on top, cover the pot, and simmer over medium heat for about 15 minutes (check the water regularly to avoid burning the pot. If there's not enough water, add more). Turn off the heat when the water is almost gone, then toss the noodles and vegetables until combined. Simple, right?
Classic Noodle Recipe Guide [Classic]
Noodle Instructions: The following are the amounts for one person
: two eggs, two green peppers (cut in half if you don't like spicy food).
When the oil starts to smoke, gently pour the beaten eggs into the wok, starting from the center of the wok and working your way down. Once the eggs begin to puff up in the oil, stop watching TV and grab your spatula (or spatula) to flip the eggs, preferably to the side of the wok. Quickly add the chopped green peppers and stir-fry for about 10 seconds. Stir in the chopped green peppers and mix well. Stir-fry briefly and add a pinch of salt. Remember, don't burn the eggs black! Once the eggs have turned a deep yellow and the green peppers are almost done, remove from the wok. Don't wash the wok; just fill it with clean water, usually about a third full. The noodles absorb water quickly after cooking, so you don't want them to clump together after cooking, which is unsightly and unpalatable! Bring the water to a boil over high heat. First, dissolve the salt. Use a chopstick to test the saltiness of the water. It should be slightly salty at this point, as you haven't added the noodles yet. After adding the noodles, use chopsticks to carefully separate them to prevent them from sticking together when exposed to water! At this point, add the scrambled eggs. Once the water boils, use chopsticks to mix the noodles and vegetables well before continuing to cook. If you like bok choy, add it before turning off the heat and use the noodles to hold it in the broth. After a short while, turn off the heat! The rest is self-explanatory. This is just the simplest method. Yesterday, I posted a post on another forum asking for a lentil noodle recipe, and it received a lot of responses
.
The following is the recipe: It depends on your preference.
1. Roll the noodles with clean hands.
2. Cut the noodles into short pieces and steam them in a steamer until they are 80% done. If they are soft, steam them until they are 80% done; if they are firm, steam them a little longer. The key is to make sure they don't stick together
. 3. While the noodles are steaming, cut the beans into shreds or break them into 2-3cm long pieces. Cut the meat into shreds and toss with soy sauce. If you like vegetables, add more beans.
4. Heat oil, add minced garlic, and stir-fry the meat until it changes color. Add the beans and stir-fry until they turn green. When the noodles are almost done, remove them and place them on top of the beans, add a little soy sauce, and cover the pot.
5. Stir-fry frequently to avoid burning the pot. Add salt when the beans are cooked, and a little chicken stock before serving.
Since the noodles are almost cooked before frying, just make sure the beans are cooked through.
2. Serves 2:
Ingredients: Main Ingredients: 1 pound (500g) of beans, cleaned and cut into sections.
3 ounces (200g) of meat (optional) (cut into slices and marinate for a few minutes with a small amount of salt and soy sauce). 1 pound of thin noodles (if noodles are too long, cut into smaller pieces ). Seasonings:
Oil, soy sauce, salt, chicken bouillon.
Instructions:
1. Heat the oil (about the same amount as for regular beans and meat stir-fry). Place the marinated meat in the wok. Once the meat changes color, add the beans and add the appropriate amount of soy sauce, salt, and chicken bouillon. Stir-fry the beans and meat until they are about 50% cooked through. Add some water, just enough to cover the beans. (Personally, I think you can add more soy sauce so that the final braised noodles have a better color.)
2. Find a steamer and place it on the wok (if there is no steamer, you can cross two chopsticks and place them in the wok). Evenly spread the thin noodles in the steamer, cover the pot, and steam over medium heat for 8 minutes. Put the noodles in the steamer into the pot and stir thoroughly. The Shanxi braised noodles are ready. (Since the noodles are basically steamed dry, you may feel that the noodles are dry and not cooked before stirring. Don't worry, they are already cooked.)
Notes: 1. The typical Shanxi way of eating is: add minced garlic and aged vinegar, stir well, add to the braised noodles and mix well before eating.
2. You can add tomatoes to the beans according to your personal preference, which will also taste good.
3. If there is leftover braised noodles, put a small amount of oil in the wok next time you eat it, heat the oil, pour in the remaining braised noodles, and stir-fry. The taste is very good, and it tastes different from the braised noodles you made for the first time.
4. If you are making braised noodles for the first time: A. When steaming, pay attention to the amount of water in the wok. Do not boil it dry, otherwise the beans will become mushy and taste terrible. B. After the noodles are steamed, don't turn off the heat immediately. Carefully stagger the steamer to check the water level in the wok. Normally, there should still be plenty of broth. If it's a bit dry, it's not too late to add more water. If it's too dry, the noodles will be a bit astringent and lack flavor.
To make Wenzhou noodles,
start by using fresh flat noodles. Avoid dried or overnight noodles. Boil water and add the noodles and mung bean sprouts. At this point, it's crucial to control the heat so that the noodles are ready to be removed from the wok as soon as the water boils. Overcooking the noodles will cause them to swell and become unpalatable. Always use a plate, not a bowl, to serve the noodles. A bowl will prevent the mixture from being evenly mixed (the broth will pool at the bottom of the bowl). Ingredients include salt, MSG, lard, chopped mustard greens, vinegar (use vinegar soaked in minced garlic), a little soy sauce, chopped green onions, and minced pork (place on top of the noodles). You can also use lard and gently simmer an egg over low heat and place it on top.
Lazy Hot Dry Noodles
: Prepare the ingredients: ground meat, peanut butter, chili sauce, and broad bean paste. Prepare the seasonings: minced garlic, white vinegar, and chopped peanuts. First, bring water to a boil. Cook the noodles, remove from the heat, and drain. Then, heat oil in a wok and stir-fry the ground meat, peanut butter, chili sauce, and broad bean paste until cooked. Finally, transfer the noodles to a plate and top with the stir-fried ground meat. Sprinkle with a little minced garlic, white vinegar, and chopped peanuts to taste.
Mushroom and Squid Noodles:
Prepare the ingredients: squid, cabbage, mushrooms, and noodles. Also prepare the seasonings: chicken broth, soy sauce, cornstarch, salt, and chili sauce. Next, remove the black membrane from the back of the squid, clean it, and shred it. Blanch it in boiling water. Wash the cabbage and mushrooms and shred them. Heat oil in a wok and stir-fry mushrooms, bok choy, and shredded squid. When the noodles are about half cooked, add chicken broth, a small amount of salt, soy sauce, and cornstarch. Wait until the broth thickens. Boil water in a skillet until the noodles are cooked. Transfer the squid soup and cooked noodles to a plate and you're done.
Gansu Noodles (1st Recipe)
Cooking Method: Boiled, Stir-fried with Oil. Flavors:
Fresh, Sour, Spicy.
Ingredients: 25kg flour, rapeseed oil, balsamic vinegar, soy sauce, salt, spicy noodles, green vegetables, chopped green onions, and soda ash as appropriate.
Production Process:
1. Knead the dough: Dissolve the salt water in warm water and knead the dough. Pour the water in several times, first stretching the noodles into flocs, then rolling them into lumps. Dip them in water to soften. For every 25kg of flour, use 12.5kg of water, 750g of salt, and 100g of alkaline noodles. Knead them repeatedly for 10 minutes, then roll them into large strips in batches. After kneading, apply oil on them, and then pinch them into small pieces weighing 100g. Apply oil on them and roll them into small strips. Cover them with a wet cloth and set aside.
2. Stretched Noodles: (1) Chopstick-shaped noodles: Roll the noodles into thin strips (about 5-8 strips), gently stretch them with both hands, and then lay the "noodle heads" flat. Lift the noodles with both hands and pull them hard. Then flick them on the table. Open your arms and pull again. Then pinch the two ends of the noodles with your right hand and lift them up. Insert your left index and middle fingers into the fold and gently flick them to separate the noodles. Stretch your hands outwards and slowly stretch them outwards. Then use your left ring and little fingers to hold the middle of the noodles. Transfer the noodles originally held by your left index and middle fingers to your right hand and stretch them outwards left and right. Repeat this two or three times to form chopstick-shaped noodles. Put them into a pot of boiling water and cook until done. (2) Oil-splashed noodles (i.e., wider pulled noodles): Flatten the small noodles with your hands into a wide sheet. Use a small rolling pin to make a horizontal groove in the middle of the wide sheet. Use your hands to pull the noodles into a wide sheet. Then split them along the groove in the middle. Put them into a pot of boiling water and cook until done. Scoop them out into a bowl. (3) Oil pouring: Put appropriate amount of dry spicy noodles and chopped green on the noodles, and pour boiling oil into the bowl to make spicy noodles. When pouring the oil on the noodles, you can put various fresh vegetables on the noodles, such as chives, Chinese toon, bean sprouts, green vegetables, etc. Those who like spicy food can also add some oil-pouring chili.
Mix rice vinegar, soy sauce, salt, and pepper oil together as seasoning, but the seasoning must be mixed with the cooked noodles before pouring the oil, so that the flavor can be absorbed into the noodles.
Flavor characteristics: The noodles are long and continuous, smooth and tough, with a strong aroma of oil and a delicious sour and spicy taste. The taste can also be determined according to personal preference.
Inheritance and innovation: This method can also be used to make臊子拉面,炸酱拉面, scrambled egg and tomato拉面, mutton stew拉面, etc.
Teach you a delicious noodle recipe:
Ingredients: Chop some cowpeas. . . . . . . . . . .
The amount of pork filling depends on the number of people you serve.
You can buy regular yellow bean paste at the supermarket,
with chopped scallions, ginger, and garlic.
Noodles are best when they're wide and chewy.
Instructions:
After the oil is hot, add the scallions, ginger, garlic, and a few chili segments
. Add the pork filling and soy sauce, stir-fry for a while, and then add the sauce. Add the cowpeas and stir
-fry vigorously. Once the cowpeas are cooked, they're ready to serve.
The noodle bowl is also very particular—
fry the chili peppers until they become chili oil. Add a little soy sauce, vinegar, and chili oil to the bowl.
Personally, I think this part can be adjusted to your taste, and you can also add a little sugar or MSG.
Finally, add the stir-fried vegetables and mix the noodles.
It may not look very good, but it's really delicious!
Delicious fried noodles (braised noodles) - recipe -
passed down to me by my grandmother. Also called braised noodles, it's very easy to make and very delicious.
Ingredients: 1 jin (200g) of noodles (the kind you buy hand-rolled, depending on your appetite); appropriate amount of lentils (sometimes called "green beans"—it's the same thing, so everyone knows it). (If you like vegetables, add more; you'll be eating it yourself anyway); appropriate amount of pork (same for the lentils).
Toppings: A small amount of scallions, ginger, and garlic.
Seasoning: salad oil, salt, chicken bouillon, and soy sauce, as needed.
Method: 1. Cut the pork into slightly thick strips and set aside;
2. Remove the tendons from the lentils, break them into small pieces 1.5-2 cm long with your hands, wash and set aside;
3. Cut the green onion and ginger into thin strips, and cut the garlic into thin slices and set aside;
4. Pour a little more salad oil into the pot, heat it up, add the prepared green onion, ginger and garlic and sauté until fragrant; then, add the shredded pork and pour in appropriate amount of soy sauce, stir-fry the shredded pork until it is 70% cooked;
5. Add the prepared lentils and stir-fry briefly, add the noodles (note: put the raw noodles directly in, do not cook the noodles!), stir-fry, the main purpose is to mix the noodles and vegetables together.
6. Next, pour water into the pot, covering it about two-thirds of the way. (Too much water will make it taste bad—it's soggy and unappetizing, isn't it? Too little water will just make the noodles mushy underneath before they're even cooked.) Season with salt and chicken bouillon. Cover the pot and bring to a boil over high heat. Then, reduce the heat and simmer, uncovering the pot occasionally. When the beans have shriveled and the water has mostly dried up (it's crucial to keep it dry, that's the key). When the noodles are cooked, use a spatula to
scoop up the bottom. You'll find a thin layer of fragrant, crispy rice crust underneath (it's the best, I love it!). You're done! Serve with garlic and vinegar for a complete meal.
Shacha Beef Noodles
Ingredients: Beef, kale, red bell pepper, oil noodles.
Seasoning: Shacha sauce, cooking wine, soy sauce, wet cornstarch. Instructions
:
1. Slice the beef and marinate in cooking wine, soy sauce, and wet cornstarch for 5 minutes.
2. Wash and slice the broccoli broccoli diagonally. Slice the red bell pepper.
3. Cook the noodles until done, drain, and drain.
4. Heat oil in a wok and stir-fry the beef slices. Once cooked through, add the broccoli broccoli
, red bell pepper, and shacha sauce. Then add the noodles and stir-fry until done. Tips: Shacha sauce is made by grinding peanuts, white sesame seeds, halibut, dried shrimp, shredded coconut, garlic, green onions, mustard, cilantro, chili peppers, and other ingredients, adding oil and salt and simmering them for a golden, spicy flavor.
Pasta
Ingredients:
75g pasta, salt, 1 onion, 1 garlic clove, 3 tomatoes, 75g ground beef and pork, pepper, paprika, 1 tablespoon oil, 1 tablespoon tomato paste, 75ml water, 3 tablespoons chopped basil.
Instructions:
1. Boil the pasta in salted water until cooked through and firm to the al dente texture. Peel the onion and garlic, and dice. Wash the tomatoes, remove the stems, and cut into small pieces. Add salt, pepper, and paprika to the ground meat and toss with a fork.
2. Heat oil in a non-stick pan and sauté the onion, garlic, and ground meat. Then add the tomatoes, tomato paste, and water, and stir thoroughly. Cover and simmer on low heat for 10 minutes, stirring occasionally. Season with salt, pepper, and paprika, and top with the basil.
3. Drain the pasta through a sieve and place in a deep dish. Top with the minced meat sauce.
Thai Spicy Coconut Shredded Shrimp Vermicelli:
Alluring transvestite women, mysterious gems, and fragrant Thai jasmine rice combine to create our image of Thailand. However, little do we know that this picturesque coastal nation boasts even more: it's the world's leading shrimp producer, a renowned rice exporter, and a producer of the world's hottest chilies. It's no wonder their noodles are made with rice, always topped with shrimp and the spiciest chilies. This dark-skinned, stubborn-eyed people proudly display their glory.
Ingredients: 200g rice noodles, 20g shredded fresh coconut meat, 20g shredded fresh ginger, and 20g shredded red and green chilies, 2 fresh shrimp, 10ml salad oil.
Seasoning: fish sauce, white vinegar, 1 lemon slice, fresh chili juice, sugar, salt, pepper, and cilantro.
Instructions:
1. Bring water to a boil in a pot. Blanch the rice noodles until cooked through, then rinse with cold water.
2. Clean the shrimp, remove the deveining, heads, tails, and shells. Marinate lightly with salt and pepper, then pan-fry until cooked through and
garnish with a squeeze of lemon juice. 3. Add shredded coconut, ginger, chili peppers, and cilantro to the cooled noodles. Add appropriate amounts of fish sauce, white vinegar, chili sauce, sugar, salt, and salad oil, mix well, and add the pan-fried shrimp.
Features: A light flavor, with the characteristic sour, spicy, and appetizing characteristics of Thai cuisine, making it perfect for summer.
Chef's Tip: Blanch the rice noodles over high heat, keep cold water near the pot, and let them sit for 8 seconds before immediately removing and cooling them in cold water. Overcooking will cause them to clump together, ruining the taste. In Thailand, cooking without a few whole or chopped chili peppers is like eating Sichuan cuisine without the spicy flavor. This sweet and spicy chili sauce, made with chili peppers, sugar, and fish sauce, is a favorite among diners for its adjustable sweetness and spiciness.
French Creamy Crab Meat Rye Pasta with Bamboo Shoots.
The French are known for their dedication to detail and the culinary process. They coined the term "Romantic," and they're not afraid to spend four hours on a tedious, 11-course dinner. Therefore, for this pasta dish, the French meticulously remove the crab meat, cook it in a rich broth, and then return it to the shell, savoring each bite of crab meat and noodles. Perhaps this is the greatest difference between Chinese and Western culinary culture: one focuses on "eating," the other on "appreciating."
Ingredients: 100g rye noodles, 100g bamboo shoot noodles, 10ml butter, 20ml olive oil, 1 crab, 30g onion, 5g minced garlic, 5 carrots, 3 broccoli florets.
Seasoning: Tagliatelle, Mazurin, Pissarro herbs, butter, cream, dry white wine, shrimp broth (or broth), salt, and black pepper.
Instructions:
1. Boil the crab and remove the meat.
2. Melt the butter in a hot pan and sauté the onion and minced garlic until fragrant. Add the crab meat and three herbs. Add the dry white wine, butter, shrimp liquid (or broth), and black pepper to taste, and cook for about 5 minutes.
3. Place two-thirds of the cooked crab meat into the crab shells, and
set aside the rest. 4. Once the water is boiling, add the rye noodles and golden bamboo shoot noodles, cook until done, then drain.
5. In another pan, heat a little olive oil, add the cooked noodles, the remaining one-third of the crab meat, the carrots, and broccoli, and stir-fry until combined. Remove from the pan and place on a plate, topped with the crab shells.
Characteristics: Rich milky flavor and rich texture.
Chef's Tip: Stir-fry the noodles to bring out the aroma and allow the flavors of the crab meat and the cooked vegetables to blend in. Add the olive oil to the pan once it's slightly warmed, and cook for 1-1.5 minutes before serving. For storage, cook the noodles until 80% done, drain, toss with olive oil, and refrigerate. Stir-fry as needed.
★ Korean Black Chicken and Ginseng Noodles:
Just as barley tea suddenly became all the rage in Korea, and as the sassy girlfriend smeared noodles all over her boyfriend's face, we've learned that, besides barbecue, Korea is also a wheat-rich country where noodles are a staple. Black Chicken and Ginseng Noodles are as homely as traditional chicken noodle soup in Korea. The noodles are also hand-rolled, similar to the thin, hand-rolled noodles in northern Korea. The difference is that we hide a chicken drumstick underneath the noodles, while Koreans add a root of the abundant Korean ginseng. With the advent of black chicken soup and Korean ginseng, the nutritional value alone is enough to make you crave it.
Ingredients: 200g noodles, half a black chicken, 200ml black chicken soup, 1 stalk of Korean ginseng, 2 rapeseed hearts. Seasoning: Salt, scallions, chicken fat, soy sauce. Instructions
:
1. Boil the black chicken soup. Debone the cooked chicken and shred or tear the chicken into strips.
2. Cook the noodles in boiling water until done, then remove and serve.
3. Pour black chicken broth into a pot, add shredded chicken, Korean ginseng, and rapeseed hearts, add a little soy sauce, bring to a boil, and pour over noodles.
4. Garnish with chives.
Features: Nutritious and suitable for all ages.
Chef's Tip: Koreans don't treat ginseng as a tonic like we do, focusing on the broth. Instead, they treat it like a fresh vegetable like carrots. No matter what dish is prepared, the ginseng must be eaten at the end. Therefore, it's best not to add it too early; it's most delicious when cooked through. Koreans stew black chicken for its broth, typically adding only scallions, ginger, and garlic to bring out the chicken's original flavor, making it perfect for cooking noodles. If you're enjoying the meat, sprinkle it with a handful of goji berries and add a few dried shiitake mushrooms.
★ Italian Bacon and Tomato Butterfly
Pasta has become an Italian icon, like fine porcelain. It's no exaggeration to say that this country thrives on noodles. There are 563 varieties of noodles alone, and with the myriad sauces and combinations, over 1,000 pasta dishes can be created. It's simply mind-boggling. Pasta comes in all shapes and sizes: round, flat, long, square, spiral, wavy, shell-shaped... After trying this common Italian dish, spaghetti alla bacon and tomato, one can't help but envy the Italians. Nowhere else can one experience the healthy, natural flavor of pasta better than in Italy.
Ingredients: 200g spaghetti alla patatas bravas, 50g bacon slices, 2 tomatoes, 20g tomato sauce, 20g onion, 100ml bacon fat, 20ml olive oil, 5g minced garlic, Parmesan cheese, 20g shredded red, yellow, and green bell peppers, 1 bonito flake. Seasoning: dry white rice, salt, black pepper, broth.
Instructions:
1. Wash and dice the tomatoes and finely chop the onion.
2. Boil the pasta in boiling water until cooked through, then drain.
3. Sauté the minced garlic and onion in bacon fat. Add the diced tomatoes and tomato sauce and stir-fry for 5 minutes. Add the broth and dry white wine. Simmer for 10 minutes, then season with salt and black pepper.
4. Heat another pan in olive oil and sauté the cooled pasta and bacon. Add the shredded red, yellow, and green chilies and the cooked tomato sauce. Stir-fry briefly, remove from the pan, and garnish with bonito flakes.
Features: A sweet and sour flavor that is appetizing and refreshing.
Chef's Tip: Italians traditionally save the fat from grilling bacon for breakfast because it's very fragrant and perfect for adding flavor to dishes. Alternatively, you can pan-fry the bacon slices in a hot pan (without oil) to release the fat. Many people drizzle the tomato sauce at the end of pasta, but stir-frying it in the pan for a minute will help the flavors blend evenly.
★American Assorted Seafood and Fruit
Pasta: Pasta and potatoes are staples in the American diet, appearing on their tables almost every day. In fact, noodles from around the world initially shared many similarities. They all used flour and salt. The difference is that while we add water, Americans use egg liquid to enhance the dough's toughness and very little water. Later, they added cornstarch and olive oil, creating the most iconic Western egg noodles. Even today, discerning American families still enjoy rolling their own egg noodles and eating them fresh. The basic recipe is universally known: 1 cup (240ml) flour + 1 egg + 1/4 teaspoon (1.25ml) salt.
Ingredients: 200g wide noodles, 2 shrimp, 2 clams, 3 scallops, 20g fish, 30ml olive oil, 20g onion, 20g minced garlic, 20g pineapple, 20g strawberries, 20g lettuce. Seasoning: American seafood seasoning, black pepper, and Italian vinegar.
Instructions:
1. Wash and clean the shrimp, scallops, clams, and fish. Marinate in American seafood seasoning for 10 minutes.
2. Once the pan is hot, sauté onion and minced garlic in olive oil. Add the marinated seafood and stir-fry over medium-low heat until cooked.
3. Bring salted water to a boil in a pan. Add the fettuccine and
cook until cooked, then drain. 4. Wash and dice the pineapple and strawberries, and wash the lettuce. Add the noodles and mix well. Add the sautéed seafood, mix well, and drizzle with balsamic vinegar.
Features: A classic American pasta dish, rich in color and layered with flavor, making it an ideal dish for summer family dinners and gatherings with friends.
Chef's Tip: The fettuccine is flavorless, so it should be cooked in salted water. Furthermore, adding salt before cooking is more effective than adding it later to impart flavor. When stir-frying seafood, use medium to low heat, as the American seafood seasoning contains sweet paprika, which will turn it black and bitter over high heat, while low heat will dry out the seafood.
Sichuan Dandan Noodles:
Dandan noodles are a famous Chengdu snack, though its origins are unclear. Sometime in a certain year, vendors would peddle their noodles on carrying poles along the streets. Customers would stop their poles at their beckoning and sell them freshly made noodles. The thick, round, hand-rolled noodles were cooked, then scooped up with a spoonful of stir-fried minced pork. The only thing they remember besides the aroma is the carrying poles, hence the name "Dandan Noodles." Dandan noodles and hot and sour noodles are considered the twin sisters of Sichuan noodles, but many cravings are good at making hot and sour noodles but not as good at making dandan noodles. Besides requiring Sichuan specialty bean sprouts, the key lies in the stir-frying and flavoring of the minced pork.
Ingredients: 200g noodles, 400g ground pork, 100g bean sprouts, 25g chopped scallions, 10g minced ginger, 10g minced garlic, 1.5g chili flakes, 10g sesame paste, 1 head of rapeseed heart, and a pinch of cilantro.
Seasoning: dark soy sauce, light soy sauce, cooking wine, rice vinegar, broth, Sichuan peppercorns, lard, and sesame oil.
Method:
1. After the pan is hot, pour in the pork filling and stir-fry for later use.
2. Use lard to sauté the onion, ginger and garlic, then add the chili powder, bean sprouts and minced meat and stir-fry, add cooking wine, dark soy sauce, light soy sauce, rice vinegar, and a little stock. When serving, add sesame paste and pepper powder and stir-fry evenly.
3. Put the noodles into boiling water and cook them, then scoop them into a bowl. Blanch the rapeseed hearts and set aside.
4. Pour an appropriate amount of stock into the noodles in the bowl, add the fried sauce and the blanched rapeseed hearts, and sprinkle with coriander.
Features: The marinade is crispy and fragrant, salty, fresh and slightly spicy, with a fragrant aroma and a strong local flavor.
Chef's Tip: The meat filling must be fried dry and in a granular state to bring out the fragrance. If it is not tangled, it is not fried dry, but be careful not to burn it. Many people think that light soy sauce is used for cold dishes and dark soy sauce is used for hot dishes. Actually, both light and dark soy sauces are made from soybeans; the difference lies in the addition of caramelized sugar to the latter. To be precise, light soy sauce provides flavor and dark soy sauce provides color. There's no reason to use both; it all depends on the dish's needs and what you have on hand.
★ Vietnamese Lemon Curry Rainbow Trout Noodles:
"Three Fragrances and One Sauce" best captures Vietnamese cuisine: the aromas of bamboo, coconut, lemon, and fish sauce. Fish sauce is particularly noteworthy, as classic Vietnamese dishes like sugarcane shrimp, spring rolls, and king prawns in fish sauce are all masterpieces of fish sauce. In Vietnam and Thailand, every restaurant has its own homemade fish sauce. Their preparation is somewhat similar to the practice of "cured fish" in southern China, except we take the fish and pour the juice, while others want the juice, not the fish. They rub the fish with salt and place it in a wooden barrel to cure. After a while, the juice that flows out is the fish sauce. The fish sauce is then drained by opening the tap at the bottom of the barrel and poured back into the barrel to continue curing. The more this process is repeated, the purer and less fishy the fish sauce becomes.
Ingredients: 200g egg noodles, 10g yellow curry powder, 10g chili powder, 20ml lemon juice, 30g chopped blue ginger (a southern specialty; ginger can also be substituted), 100ml broth, 100g red trout.
Seasoning: 10ml fish sauce, 10g shrimp paste, 5 kaffir lime leaves, 1 lemon, shredded red bell pepper, cilantro.
Instructions:
1. Sauté the curry powder in cold oil over low heat until fragrant. Add the broth, chili powder, blue ginger, lemon juice, fish sauce, and shrimp paste. Simmer for 30 minutes.
2. Cook the egg noodles in boiling water until cooked through. Add the cooked broth and bring to a boil. Transfer to a plate (reserving about 1/3 of the curry broth to cool). Garnish with the shredded kaffir lime leaves.
3. Clean and cut the red trout into sections. Soak briefly in the cooled curry broth. Pan-fry until cooked through, then place next to the noodles. Serve with lemon wedges and cilantro.
Features: Spicy and sweet, refreshing, and not greasy.
Chef's Tip: Curry tends to burn easily, so it's best to use a cold pan and cool oil. That means the pan isn't hot. Pour in the cold oil, add the curry without heating it, and stir-fry over low heat. Fish sauce, while delicious, is salty and has a fishy smell, so don't use too much. Shrimp paste can be called the "stinky tofu of Southeast Asia." It smells foul, but when stir-fried, it has a rich, shrimpy aroma that enhances the flavor of any dish.
★Japanese Beef Udon
: Udon, soba, and green tea noodles are three of Japan's most iconic noodle dishes. Udon is a household staple in Japan and a staple in Japanese restaurants. The most classic Japanese udon recipe relies on beef and dashi. While the recipe is simple and familiar, the difference lies in the udon itself. Therefore, if you visit Japan, you absolutely must try a bowl of beef udon from Kanagawa Prefecture. Even if you don't go, you can buy Kanagawa-produced udon at the supermarket and recreate the same delicious flavor at home.
Ingredients: 200g udon noodles, 50g sliced beef, 2 stalks rapeseed, 1 shiitake mushroom. Seasoning: 20g miso, 20ml soy sauce, 1g sashimi, 5ml sake, 10ml mirin, 20ml broth.
Instructions:
1. Place broth, miso, soy sauce, sashimi, sake, and mirin in a pot. Simmer over low heat for about 5 minutes. Once boiling, add the udon noodles and simmer for 3 minutes. 2.
Blanch the rapeseed and shiitake mushrooms and arrange them among the noodles.
3. Drizzle a little soy sauce over the sliced beef, pan-fry over high heat for about 10 seconds, and serve.
Features: Soft noodles, rich broth.
Chef's Tip: Mirin is the Japanese equivalent of MSG, available in supermarkets, but don't overdo it. If you can't find it, use MSG or chicken stock instead. Miso is salty, so don't overdo it. When cooking the broth, use low heat to avoid a burnt bottom. Beef fillets should be refrigerated and fried while still thawed, as they will fall apart. Udon noodles are thick wheat flour noodles that can be used in soups or stir-fries. Because they retain their texture when boiled, they are also delicious in hot pots.
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2. Let's talk about meat. 
