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.

A collection of delicious braised noodles recipes

Unlike noodle soup, stir-fried noodles, or mixed noodles, lentil braised noodles are cooked in one pot, making them simple to prepare while preserving the nutritional value of the ingredients and preserving the flavor. Many people know how to make lentil braised noodles, and each family has its own unique recipes. There are actually some tricks to making delicious lentil braised noodles.
⒈ Choose noodles: Be sure not to buy the so-called "hand-rolled noodles", and don't use thin noodles or flat noodles. Ordinary round noodles will do.

⒉ Choose beans: It is best to use wide lentils. If you don't have them, you can use ordinary stick-shaped beans, pinch off the ends and remove the silk and break them into 1 to 1.5-inch segments.

⒊ 3 key points for stir-frying meat:
① Marinate with wet starch and cooking wine for more than 10 minutes;
② Heat the oil in a hot pan and stir-fry the meat on medium heat. The amount of oil is 1 times more than that of ordinary stir-frying;
③ Before stir-frying the meat, stir-fry the pan with minced ginger, add light soy sauce (soy sauce) after the meat changes color, add chopped green onions and let it smell fragrant, then set aside.

⒋ Braised noodles:
① Add lentils to the remaining oil from the fried meat, stir-fry until they change color, and add water to cover the lentils;
② Bring to a boil over high heat and add enough salt to ensure the uniform saltiness of the braised noodles;
③ Spread the noodles on the lentils, turn to medium heat, cover the pot and start braising the noodles;
④ After simmering for 5 minutes, open the lid, flip the noodles, and mix them with the lentils and remaining broth. If the broth has completely dried up, add a little water.
⑤ Cover the pot and simmer for about 2-3 minutes.

5. Remove from heat: Before removing from heat, be sure to add a generous amount of minced garlic and, if necessary, a little chicken stock. Then, add the stir-fried meat to the noodles and mix well.
A bowl of fragrant braised noodles is served, combining the aroma of fried noodles with the softness of mixed noodles, combining a staple food with ample vegetables. Braised noodles are often served with porridge and side dishes. It's so delicious!
You can also add a little pepper!
Beginners should rub a little oil on the noodles before cutting, or steam them for a few minutes to prevent them from sticking.

2. Shanxi Braised Noodles Recipe:
1) Heat oil in a pot and sauté the meat (the meat needs to be simmered in soy sauce, cooking wine, and salt beforehand). If you're also a vegetarian, simply add the scallions and lentils once the oil is hot.
2) After the meat changes color, add the lentils and stir-fry. Then add a bowl of water (an ordinary bowl you use at home will do) and salt and soy sauce, making it slightly salty and a slightly darker color. Bring to a boil.
3) Where's the bowl you poured the water into? Use it again and pour the broth back into the bowl. Ideally, there should still be broth in the pot after pouring out a bowl.
4) Now it's time to add the noodles. Arrange them in an even layer and sprinkle with a layer of oil—just salad oil! (You absolutely must add oil, or it will get mushy!) The key is to add it evenly, not too much! Then, layer after layer, until all is gone!
5) Cover the pot and simmer! But don't think you can just go watch TV or browse the internet now. Check the pot every few minutes to see if there's any broth left! By the way, the pot should look like this: broth at the bottom, then the meat, then the lentils, and finally the noodles on top!
When you think the broth is running low, add the broth you just poured out.
Important! Key step: Pour along the side of the pot, making sure not to touch the noodles! Add a ladleful at a time, using a large stir-fry ladle. Then, cover the pot. Repeat when the soup is low! Do this over and over again to ensure the noodles are fully cooked by the steam!
6) Finally, when all the soup has been poured in and the pot is mostly clear, open the lid. It smells amazing! Grab two pairs of chopsticks and stir! Mix everything thoroughly, then serve in a bowl and enjoy!

3.
Ingredients for braised noodles:
one pound of beans, one potato (according to personal preference, I don’t like it very much, so I put less), one tomato, 1 pound and 3 ounces of noodles
, some lean meat, some fat meat (this is a must),
onion, ginger, garlic, pepper, dried small red pepper, salt, chicken essence, a little soy sauce, vinegar,
chopped green onion oil.
Cutting vegetables is more important for braised
noodles. The beans should be cut into shreds, or cut in the middle with scissors and then cut into sections. I use a knife to split them one by one in the middle and then cut them. Why is it so troublesome? There are two reasons:
1. The beans are not easy to cook. If they are not cooked well, they are poisonous. Maybe everyone will think that they can be braised for a while, but if the braising time is too long, the noodles will not taste very good and the overall color will be much different.
2. The beans cut into shreds will look very coordinated and beautiful with the noodles. You can specifically look at the effect in the finished product later.
Potatoes. Those who like potatoes can cut them bigger so that you can eat potatoes after braising. I don’t like them very much, so I cut them very small.
Why do we need to add potatoes even if we don't like them? Because they're irreplaceable.
Potatoes become fluffy after cooking, which makes the noodles stick to them when you mix them together, giving them a completely different texture. Don't cut the tomatoes for now . Use
the lean meat as you like, and cut the fattier meat smaller. 4. Braised

Lentil Noodles (with recipe).
It's getting hot, so I made this simple and delicious lentil noodles yesterday. Haha, the photos aren't great, so please don't laugh at me.
Instructions
: Main Ingredients: 1 jin (500g) lentils, deveined, washed, and broken into small pieces; appropriate amount of pork (if you like meatier, add more; I used about 150g), sliced, and tossed with cooking wine and a small amount of cornstarch; 1 jin (500g) of chopped or hand-rolled noodles (thinner ones are best for easier cooking). Side Ingredients: scallions, ginger, and garlic as needed.
1. Pour a proper amount of oil into a wok. Add the pork slices and a pinch of salt and stir-fry until 60% cooked (just until they start to color). Remove from heat.
2. Add more oil and sauté the scallions, ginger, and garlic. Add the beans and stir-fry until they start to color. Add salt and a small amount of sugar (for flavor, don't overdo it).
3. Add the freshly stir-fried pork slices and stir-fry. Add soy sauce for coloring. Stir-fry until both the pork and beans have taken on color. Add water, but make sure the water doesn't cover the beans.
4. Once the water boils, sprinkle the finely chopped noodles evenly over the beans, covering the entire pot. Cover the pot and reduce heat to low. Simmer for about 20 minutes. (Depending on the thickness of the noodles, if the tops are still undercooked, add hot water along the side of the pot to continue simmering. Try to keep the lid on as little as possible during the simmering process to prevent steam from evaporating and hindering the cooking of the noodles. Also, be careful not to burn the beans.) 5
. After turning off the heat, mix the beans and meat on the bottom layer with the noodles on top and serve. If you
prefer a drier dish, add less water. The amount of salt and soy sauce should be slightly more than for a typical stir-fry, as noodles are flavorless.
I'm not sure if this is clear enough, but give it a try.

5. Shanxi Noodle Recipe - Braised Noodles
[Uncategorized] 2008/04/08 21:41
In southeastern Shanxi (Shangdang, the same area where Li Yunlong broke through in the TV series "Bright Sword"), people there love a noodle dish called Braised Noodles. It has a unique flavor, so give it a try!
Ingredients: Fresh wet thin noodles (freshly made noodles), fresh lean shredded pork, and fresh beans (or garlic sprouts). The amount can be adjusted based on your serving size. (The stir-fried vegetables should make up one-third of the noodles, or half.)
Supplementary ingredients: Common seasonings for everyday cooking.
Preparation: 1. Cut the noodles into about 10 cm lengths and spread them on a pan. Sprinkle a small amount of pre-heated cooking oil, let it cool, over the noodles and mix well (it's best if the noodles don't stick to each other). Then steam the noodles in a steamer until 80% cooked.
2. Remove the strands from the washed beans and cut them lengthwise into strips down the center, then cut them into 1/4-inch long strips horizontally (or cut them diagonally into 1/4-inch long strips). Blanch them in boiling water and drain.
Instructions: 1. Stir-fry the shredded pork using the usual method and remove from the pan. (It's best to fry a few Sichuan peppercorns and a few cloves of star anise before adding the pork to enhance the flavor.)
2. Heat the oil and add a few garlic cloves. When the garlic cloves turn slightly yellow, add the beans and stir constantly. When the beans are half cooked, add the pre-fried meat and stir together. When the beans are 80% cooked, add salt (adjust to taste). Add boiling water to just cover the beans. Simmer over medium heat until the beans are almost cooked through. Add MSG or chicken bouillon to taste.
3. When the water level is below the beans, evenly spread the 80%-cooked noodles over the beans (let them puff up, not squash). Cover the pot and simmer for about 15 minutes, until the noodles are fully cooked. (Be careful not to overcook the bottom of the pot.)
4. Once cooked, open the lid and stir the noodles and beans thoroughly with a whisk. If you like garlic and vinegar, mash the garlic into a paste, add vinegar (Shanxi vinegar or Zhenjiang fragrant vinegar) and sesame oil, and pour over the noodles for a unique flavor! (This is how the locals eat it.)
If you're interested, give it a try! It's a truly local flavor!

6. Shanxi Braised Noodles [16P] Recipe:
Shanxi
Braised Noodles [16P] Like many of my friends who have been lurking, I've finally surfaced. I just bought a camera, so I can share my cooking with everyone, just like the sisters who diligently post here. Thank you so much to everyone who has been sharing their experiences here.
凉后脱模 English: Ingredients: 1 pound of commercially available noodles, 1 pound of beans, 2 tomatoes,
1 head of garlic, half a pound of peeled pork belly Seasoning (not pictured): 5 tablespoons of oil, 1 and a half spoons of salt, 2 spoons of chicken essence, 0.5 spoon of ginger powder, 0.5 spoon of pepper powder, a little cooking wine and dark soy sauce, 400ML of water
Instructions:
1. Cut the noodles into inch lengths, fold the beans into inch sections, cut the tomatoes into small pieces, slice the meat, and mash the garlic
. 2. Add 0.5 spoon of salt, 0.5 spoon of ginger powder, cooking wine, and a little dark soy sauce to the meat slices, mix them, heat the oil, pour in and stir-fry.
3. Pour the remaining oil into the beans and stir-fry until they are emerald green
. 4. Pour in the fried meat slices and tomatoes.
5. Add 1 spoon of salt and 0.5 spoon of pepper powder and stir-fry together.
6. Add water and chicken essence and bring to a boil.
7. Use a spatula to skim out the soup .
8. Skim out the soup.
9. Sprinkle half of the noodles evenly on the dish. Cover the pot and heat over medium heat. Simmer for three minutes
. 10. Use a spatula to evenly sprinkle half of the soup you just skimmed on the noodles, continue to cover and simmer for three to four minutes.
11. Continue to evenly sprinkle the remaining noodles into the pot and repeat the above steps.
12. Open the lid and turn the bottom of the pot with a spatula. Turn off the heat when you see that the soup is dry, and pour in the mashed garlic.
13. Stir to evenly mix the vegetables and noodles.
14. Serve in a bowl.
15. Enjoy your meal :))))
7. Braised Lentil Noodles
Those who can make big dishes are not necessarily good chefs. Only those who can make big dishes and make home-cooked snacks to perfection are truly good chefs. This principle is like the supreme martial arts realm advocated by Jin Yong, "To win with no moves" Shanren naturally understands this principle, so... I will teach you a trick: Braised Lentil Noodles! Lentil stewed noodles are a Beijing specialty, and I'm a big fan. One of my characteristics is that when I find something delicious, I want to try something new. So, to ensure easy access to this dish, a research project was officially launched. After the hard work of our scientists, we've finally achieved industrialization, with partial intellectual property rights. With the spirit of sharing, I'm now recommending it to everyone! Ingredients: 1/2 pound (500g) of noodles (adjust according to your appetite; my wife and I can easily eat 1 pound). Buy the thin, flat noodles from a noodle shop; avoid the thick, round ones or hand-rolled noodles, as they'll... Meat, lentils, scallions, ginger, and garlic (these three ingredients are essential for almost any dish), sugar, soy sauce, cooking wine, star anise, and Sichuan peppercorns. Instructions: 1. Slice the meat (thinly, not too thick, if you want to indulge in some meat with the noodles). Marinate with cooking wine and soy sauce. 2. Pour oil into the pot and turn on the fire. When the oil is hot, add a spoonful of sugar and stir constantly with a spatula. After the sugar is dissolved, add the meat and stir-fry. 3. Add the onion, ginger, garlic, soy sauce, star anise and peppercorns. 4. Add a little water and cook the meat for 5-10 minutes. 5. Add the lentils, stir them, add water. The water should be level with the lentils, and simmer on high heat for 10 minutes. 6. Continue to add water until it is level with the surface of the vegetable. 7. Shake the noodles with your hands. After shaking them loose, put them in the pot (make sure to shake them loose, otherwise, the noodles will become a lump). Put them on top of the vegetable, cover the pot, and simmer slowly. You can go watch TV (of course, under the premise that no one fights with you for the remote control. Anyway, I have never touched the remote control). 8. After ten minutes, check the pot. If the noodles on the bottom have taken on a sauce-colored sauce, while the noodles on the top are still white, flip them with chopsticks. If the water is almost gone, add a little more water, but don't let it overwhelm the vegetables. Continue simmering for another ten minutes. After another ten minutes, you'll probably smell the aroma, so turn off the heat and enjoy. I like to garnish it with minced garlic for a spicy and delicious flavor. (Remember to brush your teeth before leaving the pot.) It's definitely as good as the restaurant version! Especially better than the noodles sold at Old Beijing XX Noodle Shop, which are so unauthentic and lack meat.

8. Braised Noodle Recipe:
http://www./attachment/12_128_68fb8728630c976.jpg
Ingredients: Hand-rolled noodles or dried noodles are fine, pork, beans, and green peppers. Peanut oil, salt, chicken stock, MSG, minced garlic, sesame oil, and soy sauce.
Instructions:
1. Make sure the pork is half fat and half lean. Heat a wok and add a little peanut oil—just a little. Too much oil will make it greasy and ruin your hard-earned weight loss results.
2. Heat the oil to 70% hot, just until it's slightly smoking. Add the minced garlic and sauté until fragrant. Then add the pork and stir-fry. Keep the heat low and stir-fry gently to release all the fat from the lean, lean pork.
3. Once the pork is cooked, add the washed beans and green peppers. Cut the beans and peppers into pieces,
about 1/2 inch long, and chop the peppers into chunks.
4. After adding the beans and peppers, quickly add salt, chicken stock, MSG, and soy sauce to release the moisture from the beans and peppers.
5. Pour the broth into a larger bowl. Without removing the vegetables from the pot, place the noodles on top of the vegetables. Then, add a 1:1 ratio of cold water to the broth. Slowly pour the diluted broth back into the pot, making sure every noodle is covered.
6. Cover the pot. When it's done, open the lid and the noodles are almost translucent. Drizzle with sesame oil and the noodles are ready.

9. Authentic braised noodles
. I've been eating braised noodles since I was a kid, so I can say I can do it without any instruction.
But let's not beat around the bush. I saw a lot of people online showcasing braised noodles, but they weren't actually braised. They just boiled the noodles. Even the lazy and delicious Bei Tai taught it this way. That's not braised noodles, it's stir-fried noodles. So I couldn't resist any longer and had to set the record straight.
Actually, if you Google it, there are authentic braised noodles recipes, but they just place raw noodles on top of the stir-fried dish. This makes braising more difficult and can easily get the pot stuck, the noodles undercooked, or even turn into a lump.
Here's how I make it.
1. Noodles. Some people say to use dried noodles, but that's ridiculous. Dried noodles are dry. Buy fresh, thin noodles.
2. The second step is different from what I've seen others do. They just place the raw noodles directly on the stir-fried dish. I
steam them in a steamer. Use high heat to create lots of steam.
3. Once the noodles are steamed, I get back to cooking. The best dish is lentils. If you can't find lentils, you can use plump green beans.
Cowpeas are also delicious. I used cowpeas today. My mom also makes it with garlic sprouts (garlic scapes) and sword beans, which is also very delicious.
For the meat, pork is usually used, shredded, preferably fatty pork belly. I usually save time and use pre-made ground meat, which is a bit fatty.
4. Add the onions and garlic to a pan with oil and sauté until fragrant. Stir-fry the shredded pork (minced), and add dark soy sauce for a reddish color. I also add some light soy sauce (I
like Wanzi soy sauce). Add the cowpeas, but don't add salt or water. Let the oil from the stir-fried meat stir-fry the vegetables until cooked through; it will be very fragrant.
5. Wait until the cowpeas are 80% to 90% cooked. At this time, the noodles should also be 80% to 90% cooked. Add half a bowl of water to the vegetables, so that there is a lot of broth in the vegetables. Cover the vegetables with the noodles, cover the pot, and simmer.
6. After a few minutes, the noodles will have absorbed the broth, and the cowpeas and noodles will be cooked. Open the pot and mix. If you use chicken stock, add a little. However, if you do, use less salt, as the soy sauce already makes it quite salty.
7. It's ready to eat. You can add some vinegar, but I prefer not to. I prefer the dry aroma of the braised noodles, and I don't want the vinegar to overpower it. You can add chili sauce or garlic, too. The noodles are ready, so how you enjoy them is up to you. Those trying to lose weight should definitely avoid this; it'll make you addicted and your own enemy.
Braised noodles aren't as watery and messy as boiled noodles. Each strand is distinct and coated in sauce and oil, like a bamboo shoot pulled up from the ground after rain, dry and shiny. Pasta is usually served with a thick, sticky sauce. Beijing's zhajiangmian and sesame street noodles are similar; they absolutely must be topped with shredded cucumber for a refreshing bite.
Soup noodles, beef noodles, wonton noodles... all eaten piping hot, until I'm sweating. It's not that I don't like them, but as someone who loves all kinds of noodles, I always find braised noodles special, a kind of Grandma's recipe. Indeed, Niuniu
fell in love with it after my mom made it countless times while living in the US for a year. There are so many
Chinese restaurants in the US, with all sorts of regional flavors, but I've never seen one that serves braised noodles. How about we open a "Lentil Braised Noodle King"?
You see the steam rising from the top of the photo; that's right out of the pot. I'm afraid it'll damage the camera lens.

10. [Original] Braised Noodles:
I learned how to make braised noodles from my mom, and the noodles are delicious. She calls them stir-fried noodles.
I saw how the old Beijing braised noodles are made, and they look very similar to my mom's.
My colleagues at work also talked about it, and it sounded like the Shanxi braised noodles, so I changed the name for my mom.
We used to make fried noodles here, but that was a long time ago. However, the local method is completely different from ours. Here, the noodles are fried and arranged in circles. When guests arrive, the fried noodles are boiled in water until softened and set aside. In another pot, sauté scallions, add the sliced meat and your chosen vegetable (this can be anything, like bok choy, rapeseed, or cabbage). Those who like spicy food can add chili peppers, but nowadays, people also add cumin, chili oil, and other flavors to their liking. When the vegetable is half-cooked, add the rinsed fried noodles and stir-fry, infusing the savory and fragrant flavors of the vegetable into the noodles. Then, remove from the heat, plate, and serve with a bowl of soup.
My ingredients: pure, small kidney beans (other vegetables are fine, but I prefer kidney beans for their flavor). Pick, wash, and cut them into inch-long pieces. Buy ready-made hand-rolled or machine-pressed noodles, and add the meat. Note: I prefer this rice dish with multiple vegetables.
Instructions: Heat oil in a wok, using a bit more than you normally would for stir-frying. Once the oil is hot, add chopped green onions and sliced pork (fat is best) and stir-fry. Add soy sauce, then add the kidney beans, salt, and water until they are even with the vegetables. Cover. Just like with the kidney beans, when they are about half cooked, pour the broth from the pot into a bowl. Then, break the noodles into three-inch pieces and spread them on top of the kidney beans. Pour the broth from the bowl evenly over the noodles, then cover the pot and simmer over low heat. When the broth is reduced, stir the noodles with chopsticks and quickly use a spatula to mix them with the vegetables. The noodles will have turned a golden brown and are fragrant. Serve on a plate and enjoy.

Haha, I just happened to come across braised noodles online, so I borrowed their pictures.

11. Shanxi Braised Noodles [16P]
Like many of my friends who have been lurking, I've finally surfaced. I just bought a camera, and now I can share my cooking with everyone, just like the sisters who work so hard here. A big thank you to the sisters who have been sharing their work with everyone.
凉后脱模 English: Ingredients: 1 pound of commercially available noodles, 1 pound of beans, 2 tomatoes,
1 head of garlic, half a pound of peeled pork belly Seasoning (not pictured): 5 tablespoons of oil, 1 and a half spoons of salt, 2 spoons of chicken essence, 0.5 spoon of ginger powder, 0.5 spoon of pepper powder, a little cooking wine and dark soy sauce, 400ML of water Instructions
:
1. Cut the noodles into inch lengths, break the beans into inch sections, cut the tomatoes into small pieces, slice the meat, and mash the garlic
. 2. Add 0.5 spoon of salt, 0.5 spoon of ginger powder, cooking wine, and a little dark soy sauce to the meat slices, mix them, heat the oil, pour in and stir-fry.
3. Pour the remaining oil into the beans and stir-fry until they are emerald green
. 4. Pour in the fried meat slices and tomatoes.
5. Add 1 spoon of salt and 0.5 spoon of pepper powder and stir-fry together.
6. Add water and chicken essence and bring to a boil.
7. Use a spatula to skim out the soup .
8. Skim out the soup.
9. Sprinkle half of the noodles evenly on the dish and cover the pot
10. Use a spatula to evenly sprinkle half of the soup you just skimmed on the noodles , and continue to cover and simmer for three to four minutes.
11. Continue to evenly sprinkle the remaining noodles into the pot and repeat the above steps
. 12. Open the lid and turn the bottom of the pot with a spatula. Turn off the heat when you see that the soup is dry and pour in the mashed garlic
. 13. Stir to evenly mix the vegetables and noodles.
14. Serve in a bowl.
15. Enjoy your meal :))))
12. Detailed introduction to
the recipe of braised noodles with green beans and its effects: Ingredients for fine staple food
: 300 grams of green beans, 300 grams of wet noodles (must be wet noodles, which are generally available in noodle processing shops), 200 grams of meat slices (preferably with a little fat), chopped green onion, ginger as appropriate, 1 teaspoon of garlic, 2 tablespoons of soy sauce, salt and MSG as appropriate. (Add Sichuan peppercorns and chili peppers to taste.)
Preparation: Remove the tendons from both ends of the beans and break them into 3cm pieces; shred the ginger .
Stir-fry:
1. Heat 3 tablespoons of oil. Sauté the chopped scallions and shredded ginger. Add the pork slices and stir-fry until they turn pale. Pour in the soy sauce. Once the sauce boils, add the beans and stir-fry until they turn emerald green. Add water (slightly less than the lentils) and a pinch of salt.
2. Once the pot boils, shake the noodles loosely and evenly arrange them on top of the beans. Cover the pot and simmer over low heat for a few minutes. Open the lid and check the lentils from the side to see if they are done and the amount of liquid is sufficient. When a little liquid remains and the beans are tender, turn off the heat, add salt, MSG, and chopped garlic, and mix well with chopsticks.
Tips:
1. The garlic flavor is perfectly balanced with the beans and meat in the braised beans noodles.
2. Old sayings say that lentils "eat salt," meaning that even with the same amount of salt, the lentils still taste bland. Adding salt at the end prevents you from consuming too much salt.
3. Use slightly more oil than for regular stir-fries. The broth should just coat the noodles, leaving the bottom of the wok dry.
Also,
the difference between braised and steamed noodles is that steamed noodles are first steamed in a steamer, then mixed with the stir-fried vegetables and simmered briefly. Braised noodles are softer, while steamed noodles are chewier. In fact, they taste similar and are both delicious.
Besides beans, other vegetables can include celery, bean sprouts, garlic sprouts, and radish... It all comes down to personal preference.
However, it's best to avoid bean sprouts these days, as they contain too many hormones. I remember the bean sprouts my grandmother used to soak when I was a kid. They were so fragrant. They were the result of the beans absorbing nutrients from the water, then sprouting, embodying the essence of life and gratitude to its fullest potential. It was the natural blossoming of life. That rich aroma is something bean sprouts ravaged by modern technology never have, and never will have.
If you've never tasted pure, natural vegetables, you won't understand that what we now call vegetables are not. That's why bean sprouts are rarely eaten these days!
13. Braised noodles from southeastern Shanxi (Shangdang) have a unique flavor—try making them!
Ingredients: Fresh, wet thin noodles (freshly made noodles), fresh lean shredded pork, and fresh beans (or garlic sprouts). The amount can be adjusted according to your serving size. (The stir-fried vegetables should make up one-third, or half, of the noodles.)
Supplementary ingredients: Common seasonings for everyday cooking.
Preparation: 1. Cut the noodles into approximately 10-centimeter lengths and spread them on a flat surface. Sprinkle a small amount of preheated cooking oil, cool it, and mix well (it's best to prevent the noodles from sticking to each other). Then, steam the noodles in a steamer until 80% cooked.
2. Remove the washed beans from the shreds and cut them lengthwise down the center into strips, then cut them horizontally into inch-long pieces (or cut them diagonally into inch-long thin strips). Blanch them in boiling water and drain.
Instructions: 1. Stir-fry the shredded pork using the usual method. (It's best to fry a few Sichuan peppercorns and a few cloves of star anise before adding the pork. Remove the oil after frying to enhance the flavor.)
2. Heat the oil and add a small amount of garlic. When the garlic turns slightly yellow, add the beans and stir constantly. When the beans are half done, add the pre-sautéed meat and stir together. When the beans are half done, add salt (adjust to taste). Add boiling water to just cover the beans. Simmer over medium heat until the beans are almost done. Add MSG or chicken stock to taste.
3. When the water level is below the beans, evenly spread the half-cooked noodles over the beans (let them puff up, not squash). Cover the pot and simmer for about 15 minutes, until the noodles are fully cooked. (Be careful not to overcook the bottom of the pot.)
4. Once cooked, remove the lid and stir the noodles and beans thoroughly with a whisk. If you like garlic and vinegar, mash the garlic into a paste, add vinegar (Shanxi vinegar or Zhenjiang fragrant vinegar) and sesame oil, and pour over the noodles for a unique flavor! (This is how the locals eat it.)
Give it a try! It's a truly local dish!
14. Shanxi Braised Noodles Recipe:
1) Heat oil in a wok and sauté the meat (pre-cook the meat in soy sauce, cooking wine, and salt). If you're also vegetarian, add the scallions and lentils as soon as the oil is hot.
2) Once the meat changes color, add the lentils and stir-fry. Then add a bowl of water (a regular bowl you use for dinner will do) and salt and soy sauce, making it slightly saltier and giving it a darker color. Bring to a boil.
3) Where's the bowl you used to pour the water? Use it again and pour the broth back into the bowl. Ideally, there should still be broth
left in the pot after pouring out one bowl. 4) Now it's time to add the noodles. Arrange them in an even layer and sprinkle with a layer of oil (soy sauce is fine!). (The oil must be added, absolutely, or it will become mushy!) Importantly, add it evenly, not too much! Continue layering , layer by layer, until all the broth is gone!
5) Cover the pot and let it simmer! However, don't think you can just go away and watch TV or browse the internet. Check every few minutes to see if there's any broth left! By the way, the pot should now look like this: broth at the bottom, then the meat, then the lentils, and finally the noodles on top!
Okay, when you feel the broth is running low, add the broth you just poured in.
Important! The key step: Pour along the side of the pot, making sure not to touch the noodles! Add a ladleful at a time, using a large stir-fry ladle. Then, cover the pot. Repeat when the broth is low! Do this over and over again to ensure the noodles are fully cooked by the steam from the pot!
6) Finally, when all the broth has been poured in and the pot is mostly clear, open the lid. It smells so good! Grab two pairs of chopsticks and stir! Mix everything thoroughly, then serve in a bowl and enjoy!
15. Braised Noodle Recipe
: Ingredients: Hand-rolled noodles or dried noodles are fine, pork, beans, green peppers, peanut oil, salt, chicken essence, MSG, minced garlic, sesame oil, and soy sauce.
Instructions:
1. Ensure the pork is half fat and half lean. Heat a wok and add a little peanut oil—just enough. Too much oil will make it greasy and ruin your hard-earned weight loss results.
2. Heat the oil to 70% hot, just enough to smoke. Add the minced garlic and sauté until fragrant. Then add the pork and stir-fry. Keep the heat low and stir-fry gently to extract all the fat from the lean pork.
3. Once the pork is cooked, add the washed beans and green peppers. Cut the beans and peppers into pieces,
preferably about 1/2 inch long, and cut the peppers into chunks.
4. Once the beans and peppers are in the wok, quickly add salt, chicken stock, MSG, and soy sauce to release the moisture from the beans and peppers.
5. Pour the broth into a larger bowl. Without removing the vegetables from the pot, place the noodles on top of the vegetables. Then, add a 1:1 ratio of cold water to the broth. Slowly pour the diluted broth back into the pot, making sure to cover every noodle.
6. Cover the pot. When it's done, open the lid and see the noodles are almost translucent. Drizzle with sesame oil, and the noodles are ready.
Lentil Braised Noodles
Ingredients: 10 fresh shiitake mushrooms, 3 lotus root sections, 2 jin (1.5 kg) fresh noodles, 2 jin (1.5 kg) lentils, a small amount of pork belly. Seasonings:
Lao Gan Ma black bean chili sauce, scallions, Sichuan peppercorns, salt, five-spice powder, soy sauce, and other seasonings.
1. Slice the pork belly and marinate with cornstarch to preserve its tenderness. Tear off the lentil whiskers and cut into sections. Peel the lotus root and cut into small pieces.
2. Heat oil in a pan. Sauté the Sichuan peppercorns and scallions until fragrant. Add the pork slices and stir-fry. Once the meat changes color, add the shiitake mushrooms. After stir-frying for a few times, add two tablespoons of Lao Gan Ma chili sauce (adjust to taste) and a pinch of five-spice powder. Add half a pot of water and bring to a boil. Pour the broth into a bowl and set aside.
3. Heat oil in a pot and stir-fry the green beans. Use a spoon to spread the green beans evenly on the bottom of the pot. Add the lotus root chunks, then break up the fresh noodles and spread them loosely on top of the green beans. (Note: The noodles must be spread loosely, not clumped together, otherwise they won't cook easily.) Add the broth from the bowl, preferably using a spoon to evenly spread over the noodles (this will make the noodles more flavorful and cook more quickly). Add just enough broth to cover the green beans.
4. Reduce heat to medium-low, cover the pot and simmer. Keep an eye on the water in the pot. When the noodles are almost done and the broth is almost gone, pour any remaining broth from the bowl over the noodles. Cover the pot and simmer for a while.
5. When you can smell the aroma of noodles and the soup is almost gone, mix the noodles with the vegetables. This will help the noodles absorb the flavor and retain their original texture.
The above recipe serves 3-4 people; you can adjust the amount according to your needs.
16. Braised Green Bean Noodles
: Ingredients: Green beans, sliced noodles .
Ingredients: Scallions, ginger, garlic (use lots of garlic here! Stock up!), meat (you can use chicken for a cheaper option).
Seasoning: Salad oil, salt, soy sauce, cooking wine, Sichuan peppercorns, dried chili peels.
Instructions :
1. Wash the green beans and remove the tendons. Chop the chicken and wrap the garlic. Crush most of the garlic into a paste. Add salt (optional). After a while, add hot oil. Finely mince a small amount of garlic (add to the green beans when frying). Chop the green onions and shred the ginger. Set aside.
2. Cut the noodles in half and break them up. Be sure not to let them clump together, like dry hair!
3. Heat a wok over medium heat and add oil, about the size of your palm. Wait until it's warm. (When hot, pour a small amount into the minced garlic! Set aside.) Add the Sichuan peppercorns and dried chili peels and stir-fry. (As I mentioned twice before, this is called flat and fragrant.) Add the chicken and stir-fry until it changes color slightly. Add the scallions, ginger, and garlic and continue stir-frying. Once a light aroma develops, add the soy sauce and cooking wine and continue stir-frying. The meat is now stir-fried. Now add the beans and stir-fry with the meat. (The beans don't need to be cooked through; they can be simmered with the noodles later.) Don't forget to add salt. Turn off the heat. 4.
Evenly cover the stir-fried beans and meat with the chopped noodles. You can drizzle a little salad oil over the noodles. After flattening the noodles, pour in water. Remember! The water should not exceed the noodles! At this time, cover the pot and turn on the fire. First, use high heat to boil the water (that is, white steam comes out when it boils), then use low heat to simmer (about 15 minutes, be careful not to dry the pot, the time depends on the amount of your noodles and the size of the pot).
5. After steaming, pour the oil and minced garlic onto the cut surface, mix it evenly with the beans at the bottom of the pot, and you can eat it!!!
The simplest way to make braised noodles is
to first heat the oil, add peppercorns and star anise and cook them, then skim off the peppercorns and star anise;
add a small amount of meat filling (you can use meat slices if you like it, and you can omit it if you like vegetarian food), onion, ginger, garlic, a small amount of salt, and soy sauce, stir-fry over high heat, then add the washed lentils and diced potatoes (the cubes should not be too thick), add appropriate amount of salt and soy sauce and stir-fry for a while;
add one or two tomatoes and stir-fry again;
then add water (the water should not cover the vegetables, the amount of water is very important), put the noodles on top after the water boils, cover the pot, and simmer on medium heat for about 15 minutes (check the water regularly to avoid burning the pot. If there is not enough water, add some);
turn off the heat when the water is basically gone, and then toss the noodles and vegetables evenly.
This kind of food is also loved by Shanxi people. In the TV series "Zhao Shuli", it is braised noodles.
Ingredients:
Handmade noodles (or alkaline noodles), pork, beans, green peppers, peanut oil, salt, chicken bouillon, MSG, minced garlic, sesame oil, soy sauce.
Instructions:
1. The pork must be half fat and half lean. Don't use a rice cooker this time. Heat a wok and add a little peanut oil—just enough. Too much oil will make it greasy and ruin your hard-earned weight loss results.
2. Heat the oil to 70% hot, just enough to start smoking. Add the minced garlic and sauté until fragrant. Then add the pork and stir-fry. Keep the heat low and stir-fry gently to release all the fat from the half-fat, half-lean pork.
3. Once the pork is cooked through, add the washed beans and green peppers. Chop both the beans and the peppers carefully—don't skimp on this. The beans should be about 2 inches long, and the peppers should be cut into chunks.
4. After adding the beans and green peppers to the pot, quickly add salt, chicken bouillon, MSG, and soy sauce. Stir-fry until the water is released from the beans and green peppers. Add the fat from the pork, and you have your broth! [Food]
5. Pour the broth into a slightly larger bowl. Without removing the vegetables from the pot, place the noodles on top of the vegetables. Then add a certain amount of cold water to the broth—I used a 1:1 ratio. Slowly pour the diluted broth back into the pot, making sure every noodle is covered.
6. OK, that's all. Cover the pot and go online to adjust the flavor with your girlfriend. This time, don't take too long—about ten minutes should be enough. Open the lid and see that the noodles are almost translucent. Drizzle some sesame oil on them. A braised noodle dish that combines both meat and vegetables, vegetables, and rice is ready.
17. Stewed Noodles with Garlic Moss
1. Steam the noodles. After the water boils, shake the noodles and put them into the pot to steam for 10 minutes.
2. While steaming the noodles, we will cut the meat and vegetables.
4. Take the oil pan, add the fat meat and stir-fry for a while , stir out the oil from the fat meat, then add the lean meat
and stir-fry
, add dark soy sauce, cooking wine and stir-fry. 5.
Add the minced ginger, garlic and carrots and stir-fry for a few times (stir-fry the vegetables until they are seven-cooked).
6 Add the meat slices and stir-fry for a few times. Add salt (more), pepper, and an appropriate amount of water (add more so that the remaining juice can mix well with the noodles).
7. Pour in the steamed noodles, mix well, and ensure that the noodles are all covered with soup. Pour it up, and steam it for 5 minutes over high heat.
Take it out of the pot, and it is ready to eat ~
18. The method of braised beans and noodles is introduced in detail,
the cuisine and its functions: exquisite staple food.
Ingredients: beans 30 0 grams, 300 grams of wet noodles (must be wet noodles, generally available in noodle processing stores), 200 grams of meat slices (preferably with a little fat), appropriate amounts of chopped green onion, ginger, 1 small spoon of garlic, 2 tablespoons of soy sauce, appropriate amounts of salt and MSG. (Additionally, you can add Sichuan peppercorns and chili peppers for seasoning according to personal preference)
Preparation: Remove the tendons from both ends of the beans and break into 3cm long sections; shred the ginger and fry
quickly:
1. Heat 3 tablespoons of oil, sauté the chopped green onions and shredded ginger, add the meat slices, stir-fry until the meat slices turn white, add soy sauce, when the soy sauce boils, add the beans, stir-fry until the beans turn emerald green, add water (slightly less than the lentils) and a little salt.
2. After boiling the pot, shake the noodles out, place them evenly and loosely on the beans, cover the pot, turn down the heat and simmer for a few minutes. Open the lid and look at the cookedness of the lentils and the amount of soup from the side of the pot. When there is a little soup left and the beans are cooked and soft, turn off the heat, add salt, monosodium glutamate, and garlic, and mix well with chopsticks.
Tips:
1. The combination of garlic, beans and meat is brought to the extreme in braised beans and noodles.
2. The old man said that lentils "eat salt", which means that the same amount of salt still tastes bland when frying lentils, so add salt at the end to avoid eating too much salt.
3. Use slightly more oil than normal cooking. The appropriate amount of soup is just enough to coat the noodles and the bottom of the pot is dry.
Attached:
The difference between braised noodles and steamed noodles is that steamed noodles are first steamed in a steamer, then put into the stir-fried vegetables, mix well, then turn off the heat and simmer for a while. The braised noodles are softer and the steamed noodles are stronger. In fact, they taste almost the same and both are delicious.
In addition to beans, vegetables can also be celery, soybean sprouts, garlic sprouts, and radishes. . . Depends on personal preference.
However, it is better to eat less soybean sprouts now, as they contain too many hormones. I remember when I was a child, the bean sprouts soaked by my grandmother were very fragrant. The beans absorbed enough nutrients from the water, and then sprouted to combine life and gratitude to the extreme. It is the natural bloom of life. That kind of mellow aroma is something that bean sprouts ravaged by modern technology have never had and will never have.
If you have never eaten pure natural vegetables, you will not know that what we call vegetables now cannot be called vegetables, so bean sprouts are rarely eaten nowadays!
19.
Ingredients for braised bean sprout noodles: 500 grams of noodles, 50 cents of soybean sprouts, 100 grams of shredded pork, 10 grams of soy sauce, appropriate amount of salt, chopped green onion, and allspice.
Method: Stir the shredded pork with soy sauce and let it sit for 10 minutes to get the flavor. Add oil to the pan (you can use a little more to make it taste better). Heat 80%, add the shredded pork and fry until it changes color. Add salt, chopped green onion, and five-spice powder and stir-fry briefly. Add a bowl of water. The bowl at home is enough. After the water boils, find an empty bowl and pour the vegetable soup into the empty bowl. Leave some soup in the pot, put the noodles on top of the vegetables, with the meat underneath the vegetables, and the soybean sprouts between the meat and noodles. Remember not to let the noodles come into contact with the pot! Then cover the pot and let it simmer. We can't go away to surf the Internet or watch TV at this time. We will come over later to see if there is any soup in the pot. If not, use a spoon to put some soup in a circle along the edge of the pot and continue to simmer~~. The noodles will be cooked when all the soup is used up! When adding soup, remember not to let the soup cover the noodles, otherwise the noodles will stick. Take your time. Finally, let the vegetables, soup, and noodles stir.
20. Complete recipe for braised noodles
Braised noodles. Braised noodles are rosy and glossy, with a tender, fresh, and fragrant texture. They can be made with either meat or vegetarian ingredients. The simple preparation and simple use of common ingredients make them a favorite among locals, making them a common dish on the table year-round. Bean Braised Noodles: Main ingredients: beans, sliced noodles. Additional ingredients: scallions, ginger, garlic (use lots of garlic! Stock up!), meat (chicken is cheaper). Seasoning: salad oil, salt, soy sauce, cooking wine, Sichuan peppercorns, dried chili peels. Instructions: 1. Wash and devein the beans. Chop the chicken and wrap the garlic. Crush most of the garlic into a paste. Add salt (optional). After a while, add hot oil. Finely mince a small amount of garlic (add to the beans while you stir-fry them). Chop the scallions and shred the ginger. Set aside. 2. Cut the noodles in half and break them up. Be sure not to let them clump together, like dry hair! 3. Heat a wok over medium heat and add a palm-sized amount of oil. Wait until it's warm. (When hot, pour a small amount into the minced garlic! Set aside.) Add the Sichuan peppercorns and dried chili peels and stir-fry. (As I mentioned twice before, this is called flattened fragrance.) Add the chicken and stir-fry until it changes color slightly. Add the scallions, ginger, and garlic and continue stir-frying. Once a light aroma develops, add the soy sauce and cooking wine and continue stir-frying. The meat is now stir-fried. Add the beans and stir-fry with the meat. (The beans don't need to be cooked through; they can be braised with the noodles later.) Don't forget to add salt. Turn off the heat. 4. Evenly cover the stir-fried beans and meat with the chopped noodles. You can drizzle a little salad oil over the noodles. After flattening the noodles, add water. Remember! The water should not exceed the surface area of the noodles! At this time, cover the pot and turn on the fire. First, use high heat to boil the water (that is, white steam comes out when it boils), then use low heat to simmer (about fifteen minutes, be careful not to dry the pot, the time depends on the amount of your noodles and the size of the pot). 5. After steaming, pour the oil and mashed garlic onto the cut surface, mix it evenly with the beans at the bottom of the pot, and it is ready to be steamed!!! The simplest way to make braised noodles is to first heat the oil, add peppercorns and star anise and cook them, then skim off the peppercorns and star anise; Stir-fry a small amount of meat filling (you can use meat slices if you like it, and you can omit it if you like vegetarian food), onion, ginger, garlic, a small amount of salt, and soy sauce under high heat, then add the washed lentils and diced potatoes (the cubes should not be too thick), add appropriate amount of salt and soy sauce and stir-fry for a while; Add one or two tomatoes and stir-fry again; Then add water (the water should not cover the vegetables, the amount of water is very important), put the noodles on top after the water boils, cover the pot, and simmer on medium heat for about 15 minutes (check the water regularly to make sure the pot is not burnt. If there is not enough water, add some); Turn off the heat when there is basically no water, then toss the noodles and vegetables. It's simple, right? Braised lentil noodles method (complete guide) Yesterday on another forum, I posted a post soliciting methods for braised lentil noodles, and there were many followers. The recipe is now published below: It depends on your preference. 1. 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, prepare 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. Ingredients for two: 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 them into smaller pieces. Seasoning: 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 an appropriate amount of soy sauce, salt, and chicken bouillon. Stir-fry the beans and meat until they are about 50% cooked. Add some water, just enough to cover the beans. (Personally, I think adding more soy sauce will improve the color of the noodles.) 2. Place a steamer on top of the wok (if you don't have a steamer, cross two chopsticks in the wok). Evenly spread the thin noodles in the steamer, cover the wok, and steam over medium heat for 8 minutes. Add the noodles from the steamer to the wok and stir thoroughly. Shanxi braised noodles are ready. (Since the noodles are essentially steamed dry, they may feel dry and undercooked before stirring. Don't worry, they're already cooked.) Notes: 1. The typical Shanxi way to eat it is: Pour minced garlic over aged vinegar, stir well, add to the braised noodles, mix well, and serve. 2. If you prefer, add tomatoes to the beans for a delicious flavor. 3. If you have any leftover noodles, heat a small amount of oil in the wok next time you want to eat them. Add the remaining noodles and stir-fry. The taste is excellent, and it's completely different from your first time making them. 4. If you're making braised noodles for the first time: A. When steaming, pay attention to the amount of water in the wok. Don't let it dry out, or 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 how much water is left in the wok. Normally, there's still plenty of broth in the wok. If it's a bit dry, it's not too late to add more water. If it's too dry, the noodles will taste a bit choking and lack flavor. 1. Bean Sprout Noodles Ingredients: 500g noodles, 0.5g of bean sprouts, 100g shredded pork, 10g soy sauce, salt, chopped scallions, and five-spice powder to taste. Instructions: Toss the shredded pork with soy sauce and let it sit for 10 minutes to absorb the flavor. Add oil to the wok (a little more is fine for a more flavorful dish). Heat to 80% heat. Add the shredded pork and stir-fry until it changes color. Then, briefly add salt, chopped scallions, and five-spice powder. Add a bowl of water; a regular bowl is sufficient. Once the water boils, pour the broth into an empty bowl, leaving some broth in the pot. Place the noodles on top of the vegetables, with the meat underneath and the bean sprouts between them. Make sure the noodles don't touch the pot! Cover the pot and let it simmer. Don't go browsing the internet or watching TV. Check back to see if there's broth in the pot. If not, swirl a spoon around the edge and add some. Continue simmering. Once all the broth is gone, the noodles are done! When adding broth, be sure not to spill onto the noodles, as this will cause them to stick together. Take your time. Finally, give the vegetables, broth, and noodles a stir. 2. Ingredients: 1/2 pound ground meat, 1 pound lentils, 1 pound noodles, scallions, ginger, aniseed, Sichuan peppercorns, soy sauce, salt, chicken bouillon, five-spice powder. 1. Wash the lentils and break them into 3-cm pieces. 2. Boil water in a pot and sauté the lentils until half cooked, then set aside. 3. Finely chop the scallions and ginger. When the oil is 40% hot, add them to the ground meat and stir-fry until the meat is 70% cooked. Then add the lentils. 4. Stir-fry the lentils and ground meat together while adding the seasonings (soy sauce, salt, and chicken bouillon). Place the noodles on top of the lentils, add water to cover the noodles, cover the pot, and simmer for 20 minutes. 5. When the noodles turn slightly red, turn off the heat and use chopsticks to mix the noodles and lentils. Delicious Chow Mein (Braised Noodles) - Recipe - This recipe, also called Braised Noodles, was passed down to me by my grandmother. It's easy to make and 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 won't make it tasty—it'll be soggy and unappetizing. Too little will result in the noodles getting mushy underneath before they're even cooked.) Season with salt and chicken bouillon, cover, and bring to a boil over high heat. Then, reduce 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), and the noodles are cooked, use a spatula to scoop up the noodles from the bottom. You'll find a thin layer of fragrant, crispy rice crust underneath (it's the best, I love it!). You can eat it with garlic and vinegar. It has both rice and vegetables. Ingredients: 250g potatoes, 250g lentils, 100g mushrooms, 100g meat, 100g chicken, 250g hand-rolled noodles. Instructions: Heat cooking oil and a pinch of sugar (for color). Let the sugar brown. Add the meat and chicken and stir-fry until the meat turns golden brown. Add scallions, ginger, and soy sauce. If you like, add a small amount of chili pepper. Then add the lentils and stir-fry until they turn green. Add the mushrooms, then salt (according to your taste) and MSG. Add the potatoes and water to just cover the vegetables by 1 cm. Once the potatoes are cooked, add the hand-rolled noodles and spread them evenly. Don't use too much or too little water, as too much will make them boiled. Too little should keep the pan dry. Simmer over medium heat until no white remains in the noodles. Add an appropriate amount of minced garlic (according to your taste) before serving.
21. Fujian Fried Shrimp Noodles:
Today I'm introducing a special noodle dish—"Fujian Fried Shrimp Noodles." As the name suggests, fried noodles are the same as braised noodles. Don't worry, Fujian fried shrimp noodles, a dish that's both stir-fried and braised, are quite different: the ingredients differ, and the braising method is also different. It's braised twice: the first time until the noodles are dry, then diluted with water and braised again until dry. Finally, add the blanched pork belly, squid rings, and shrimp, stir-fry until well combined, and serve. It's dry, fragrant, tender, and with smooth, crispy textures, making it a delicious dish.
Ingredients: Fujian yellow noodles, rice noodles
. Additional ingredients: shrimp, squid rings, egg, bean sprouts, pork belly, minced garlic, and scallions. Seasoning
: vegetable oil, fish sauce, and broth .
Instructions:
1. Blanch the pork belly, squid rings, and shrimp until cooked through.
2. Turn on the heat and pour in vegetable oil. Beat in the eggs and stir-fry. Then add the bean sprouts, yellow noodles, and rice noodles and stir-fry. Add a little broth and stir-fry the minced garlic until fragrant. Cover and simmer. Once the water is dry, open the lid and add a little more broth and minced garlic. Continue to simmer. After opening the lid, add fish sauce to enhance the flavor. Then add the blanched pork belly, squid rings, shrimp, and green onions and stir-fry until well combined.
Tips:
1. Don't stir-fry the noodles too hard to avoid breaking them.
2. Fujian yellow noodles and rice noodles look great together and have a great texture.
22. Shanxi Braised Noodles
Ingredients: Noodles, beans, tomatoes, lean meat, white meat, green onions, ginger, garlic, peppercorns, and star anise.
1. Let's talk about the noodles first.
Shanxi people roll their own noodles by hand. The harder the dough, the chewier the noodles. This reminds me of my grandmother. Her noodles were praised by everyone who ate them, because she spent the entire morning doing just one thing—kneading the dough. Back then, she helped Mom make lunch for us every day. When the sun reached its highest point, she'd figure we were almost home from school and start rolling the noodles. The moment we walked in, they were out of the pot. They were so chewy!
Anyway, the noodles for braised noodles are best hand-rolled. The noodles sold on the streets of Taiyuan are mostly long, thin noodles made by machine, and their chewiness is far inferior to the homemade ones. Unfortunately, I don't have a large chopping board or a long rolling pin, so I had to buy noodles. I chose the firm kind that takes a long time to boil.
Noodles
2. Let's talk about meat.
　　Shanxi people love pork shank and tenderloin. Pork belly, the most expensive in southern China, is used in Shanxi for making meat-filled dumplings and flatbreads, and is cheaper than pork shank.
　　Here, we cut the lean meat into shreds and the white meat into roughly equal pieces (about half a finger's length). The purpose of cutting the white and red meat separately is to pan-fry them. This pan-frying is different from the pan-frying method used in Western cuisine. Shanxi people pan-fry meat to top noodles. Let's
　　take a short detour here to explain the Shanxi pan-frying method for noodles:
　　A. Cut the lean meat into strips, the fattiest white meat into cubes, and even the meat that's neither fat nor lean into strips.
　　B. Heat the wok and add the fattiest white meat; the more white meat, the more fragrant it is. As the wok heats up, oil begins to form—this is what Shanxi people call "oil consumption." When the oil is almost gone, meaning the white meat has become dry, yellow, and shriveled, the cooking is done! This dry, yellow, and shriveled stuff is called "oil-sausage" in Shanxi, and it's used to make feed for livestock. Feeding this feed will make livestock grow incredibly fast and fat!
　　C. Drain the oil from the scallops and add the aniseed and Sichuan peppercorns to the pot. Next, add the lean, medium-fat pork strips and stir well, ensuring each strip is coated in the hot oil. When the fat on the medium-fat pork strips has almost fully released, add the lean pork strips and continue stirring.
　　D. When the lean meat has also turned white, it's time to add boiling water and simmer (it's absolutely essential, otherwise the fried meat will look "pig-y"). Add bay leaves and cinnamon, if you have any. Let's simmer! E. When the meat is
　　tender and rotten but still retains its shape (about an hour), add sliced scallions, ginger, and garlic, a generous amount of salt, and an appropriate amount of soy sauce and Shanxi aged vinegar. Continue simmering for another ten minutes. The meat is done.
　　It smells delicious! Pour the broth and meat over the freshly cooked noodles (first pot of dumplings, second pot of noodles; the second pot of noodles is the most fragrant). Grab a big bowl and settle in a corner to enjoy! (Of course, modern people are more attentive to etiquette and image, sitting quietly at the table and savoring their food slowly. Unlike us as kids, who grew up playing in the mud.)
　Ingredients: Meat
3. Next, let
's go through the steps. A. Break thin beans into segments. If they're wide, cut them diagonally into strips. Dice the tomatoes or any shape you like; they won't have any shape after braising anyway. But don't cut the tomatoes too small; even a tiny bit won't do :)
B. Slice the ginger, scallions,

and garlic .
Speaking of Shanxi noodles, my favorite is braised noodles. I miss my parents' cooking.
4. Now let's make the braised noodles.
A. First, fry the meat. Place the wok on the stove and add the pork and oyster sauce. When the oil is done, remove the oil and discard the oyster sauce. Add the oyster
　sauce.
B. Add the shredded pork and stir-fry until the pork turns white. Add the scallions, ginger, and garlic and stir-fry. Add a pinch of salt and stir-fry evenly with the pork. Next, add the beans and tomatoes and stir-fry until the beans turn green. Add the salt, soy sauce, and Shanxi aged vinegar and stir-fry evenly. C. Pour boiling

water until it reaches the surface of the vegetables (the water level should not be higher than the vegetables). D. When the water boils, evenly arrange the noodles on top of the vegetables, cover, and simmer! I used a traditional iron wok without a lid, so I transferred the vegetables and water to a steamer, then evenly arranged the noodles on top. Cover and simmer! By the way, use medium-low heat when simmering! Transfer to the steamer and spread the noodles evenly. 6. Let the noodles simmer. Now, we'll prepare the garlic vinegar for later. Use a specialized tool to mash a large amount of garlic. Place in a small bowl and add appropriate amounts of soy sauce, sesame oil, Sichuan peppercorn oil, and a generous amount of Shanxi aged vinegar. This will be used as a topping later . Use both hands to mash the garlic and the tools . Let's take a short break from this and talk about Shanxi aged vinegar. Shanxi's most famous aged vinegar is produced in Qingxu, the vinegar capital of Shanxi. Qingxu is a satellite city of Taiyuan, 30 kilometers away. Qingxu's two most renowned brands of aged vinegar are Donghu and Shuita. Donghu is the oldest brand, produced by Vinegar Factory No. 1, while Shuita is produced by Vinegar Factory No. 2. About a decade ago, Vinegar Factory No. 2 merged with Vinegar Factory No. 1, becoming one! Shanxi's third most famous vinegar is produced in Ninghua Prefecture, Taiyuan. Ninghua Prefecture was the Taiyuan residence of Li Shimin's family, and Ninghua Prefecture vinegar refers to the vinegar from that mansion. 7. Once the garlic and vinegar are ready, continue with the braised noodles. A. When there's only a tiny bit of water left in the pot—that is, when it's almost dry—reduce the heat to low and use long chopsticks to stir the noodles, mixing them with the vegetables and letting the juices coat the surface. Add the garlic vinegar all at once and mix well. B. Next, it's time to fluff the noodles. Using a pair of long chopsticks, pick up a bunch of noodles and hold them about 20cm above the pot. While shaking them, let them fall into the pot. This loosens any clinging noodles and evens them out. Keep shaking over low heat until the noodles are distinct and the broth is gone. When the whole pot looks dry and crunchy, the braised noodles are ready! PS: Don't tell me there's anything special about dry, wilted noodles. You've never tried them! Why? Because the entire pot of noodles is braised in boiling water rich in lard and vegetable juices. How could it not be delicious? In Shanxi, do you know how they call it "braised noodles"? "Eating braised noodles is never enough!" 23. Braised noodles: Shanxi noodles: Two defining characteristics of the old Xier people are their love of vinegar and their love of noodles. Old Xier people are incredibly fond of vinegar. It's common to see people buying vinegar, then saying they'll taste it to see if it's sour, and then they'll drink half the bottle. Old Xier people enjoy noodles in a variety of ways: pulled noodles, shredded noodles, shoveled noodles, tossed noodles, fried noodles, shaved noodles, minced noodles, chopped noodles, fish noodles, one-single noodles, noodles with gravy, and stir-fried noodles. While the ingredients vary (white flour, bean flour, buckwheat flour, oat flour, etc.) and the shapes vary, the cooking methods are essentially the same. To enjoy the noodles well, the seasonings must be well-prepared. Noodles without seasoning are called white noodles. There's a term for this: "plain noodles." These plain noodles are served unadorned, a playful way to describe them: "su mian chao tian," which is essentially plain noodles without seasoning. Noodles cooked differently are braised noodles and stir-fried noodles. Braised noodles have a long history in Shanxi, and can be found everywhere. But making them right isn't easy. My braised noodles are quite good, and when friends and family come over, I'll order them. They don't know why they're so delicious, but it's because I made a small change. I'll keep it a secret until the end. Ingredients: beans, meat (you can also use eggs for vegetarian braised noodles), noodles. Scallions, ginger. Hand-roll the noodles after they're done; machine-pressed noodles are too dry and won't taste good. The dough should be firm so it doesn't stick together, and cut it finely, slightly thicker than dragon beard noodles. Remove the tendons from the beans and break them into small pieces. More discerning people can cut them into diagonal strips, but I'm lazy, so I just break them into pieces. The meat should be a mix of fat and lean, and marinate briefly. Roasted or braised pork is even better. Instructions: Heat a suitable amount of oil in a wok. Stir-fry the scallions and ginger. Add the meat and stir-fry. Add the beans and stir-fry for a while. Add water and salt. Once boiling, drain some of the water. Then, place the noodles on the beans. To prevent the noodles from sticking, toss them with a small amount of oil (this is best for beginners). After adding the noodles, cover the pot and reduce the heat to low. When they are almost cooked, gently shake them apart with chopsticks. Pour the vegetable broth evenly over the noodles. Cover and wait for the broth to settle. Enjoy. I make a slight change to my recipe: instead of the usual water, I add chicken or fish broth, which of course gives it a unique flavor. Haha. 24. Let's have a bite of the Henan version of steamed noodles (Beijing's version is braised noodles). My cousin married a soldier early in life (she's nearly 30 years older than me, and her children are older than mine). After her husband was discharged, my cousin returned to Henan with him. A Beijing-raised young woman, she became a housewife with a rough life. Although her personal development was somewhat abnormal, her cooking skills are truly commendable. I remember one time when she came back from Henan to visit her family, she made this "steamed noodles," which is called "braised noodles" in Beijing. My mother's braised noodles are always sticky. While delicious, they're not as chewy as my cousin's. I asked her about it, and she found out the secret. The Beijing method involves adding fresh noodles directly to the pot. The Henan method involves mixing fresh noodles with oil and steaming them for 15-20 minutes. This way, the noodles are firm and sticky no matter how they're cooked. Henan people are more frugal, and they don't even pour out the steaming water. They just beat an egg and Add some starch and it becomes egg soup. --- Now that I think about it, it's a bit awkward. Let's cut the crap and talk about steaming noodles first. The first step is to steam fresh noodles. Mix them with oil, put them in a pot of cold water, and steam them for about 15 minutes after the water boils. Then shake the noodles and set aside. The second step is to stir-fry the lentils. Put the pork slices in the oil pan and cook until they are cooked. Add the lentils and stir-fry them, then pour soy sauce and cooking wine. The third step is to add water , but not too much. Just enough to cover the lentils. The fourth step is to put the steamed noodles (this noodles do not need to be cooled) on the lentils. Then cover the pot and simmer. The fifth step is to wait until it is cooked . This stage is more critical. The fire cannot be too high, otherwise it will easily become mushy. It should be medium heat. Do not stir the noodles. The noodles and soup will be mixed together and the noodles will become rotten. The taste will not be good when you eat them. Simply stir the noodles and soup on the top to absorb the flavor. The sixth step is Sprinkle minced garlic and serve! When the soup is almost clear, stir the lentils and noodles together. Add a lot of minced garlic to make it taste good. Taste it, if it is not salty, add some salt. If you know braised noodles, please come in~! Which expert can tell me specifically how to make braised noodles in a braised noodle restaurant?

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