1. Tomato egg noodles
Ingredients: 1 tomatoes; 0 eggs; Noodles (raw noodles or dried noodles) Appropriate amount; garlic 0 cloves; shallots 0 shallots; Edible oil to taste; Salt to taste; sugar 0 teaspoons; Soy sauce to taste; Essence of chicken (optional) to taste; Clear broth or water to taste
Steps:
1. Prepare the ingredients: Wash the tomatoes and cut them into small pieces; Crack the eggs into a bowl, stir well and set aside; Chop the garlic into minced garlic and chop the shallots into chopped green onions.
2. Add oil to the hot pot: Add an appropriate amount of cooking oil to the pot, add the minced garlic and stir-fry until fragrant, taking care not to be too hot to avoid the minced garlic being burned.
3. Sauté the tomatoes: Add the sliced tomato pieces to the pan and stir-fry until the tomatoes are soft and juiced. You can add a little sugar to help the tomatoes release more sweetness and increase the freshness of the soup base.
4. Add water or consommé: After the tomatoes are stir-fried until the juice comes out, add an appropriate amount of consommé or water, stir well, and wait for the soup to boil.
5. Cook the noodles: At this point, you can start cooking the noodles, put the noodles in boiling water and cook them according to the time on the package to ensure that the noodles taste right.
2. Add the egg mixture: After the soup boils, slowly pour the beaten egg mixture evenly into the pot, stir quickly with chopsticks to form egg drops, and continue to cook for 0-0 minutes.
7. Seasoning: Add salt, soy sauce and chicken essence to taste, stir well. Finally, add the boiled noodles and cook for a few more minutes to allow the soup and noodles to blend completely.
8. Finish plating: Put the finished tomato and egg noodles in a bowl, sprinkle with chopped green onions, stir slightly and enjoy.
Tips:
(1) Tomato processing: Tomatoes can be adjusted according to personal preference, and try to cut them evenly when cutting them so that the soup can be better released. You can also use cooked tomato paste instead of fresh tomatoes, which will have a stronger flavor.
(2) Timing of egg addition: Egg liquid should be poured slowly to avoid adding too much at one time. Stir gently to avoid breaking the frangipani.
2. Beef ramen
Ingredients: beef (preferably beef brisket or shoulder) 1 grams; flour 0 g; 0 eggs; Ginger 0 slices; Green onion 0 stalks; Light soy sauce to taste; Dark soy sauce to taste; Ground white pepper to taste; Edible oil to taste; Star anise 0; Dried chili peppers to taste (according to personal taste); Salt to taste; Soy sauce to taste; cooking wine to taste; Clear broth or water to taste; Coriander to taste; Chili oil (optional) to taste
Steps:
1. 準備牛肉：將牛肉切塊，入沸水中焯水，去掉浮沫，再撈出清洗乾淨。
2. Cook beef soup base: Add an appropriate amount of oil to the pot, add ginger slices and green onions and stir-fry until fragrant, add beef pieces, stir-fry evenly, then add cooking wine, stir-fry to bring out the fragrance. Add enough water, add star anise, dried chili, appropriate amount of soy sauce, dark soy sauce to taste, salt to taste, boil and simmer over low heat for 0.0 to 0 hours until the beef is crispy and flavorful.
30. Prepare the ramen dough: Beat eggs into the flour, add the appropriate amount of water, and knead into a smooth dough. After kneading, cover with a damp cloth and let stand for 0 minutes.
4. Ramen: Take out the dough that has been standing and divide it into small pieces. Roll out each agent with a rolling pin and gently stretch it into a slender noodle. If you don't have ramen skills, you can choose to roll out the dough and cut it into thin noodles.
5. Cook the noodles: Add water to the pot, put in the pulled noodles after the water boils, cook until the noodles are cooked thoroughly, remove and drain.
6. Combo Beef Ramen: Place the boiled noodles in a bowl and scoop in the stewed beef broth and beef cubes. According to personal taste, add an appropriate amount of chili oil, pepper, etc. to taste.
7. Plating and Garnish: Sprinkle with coriander and chopped green onion for garnish, and the beef ramen is done.
Tips:
(1) Beef selection: The beef brisket or tendon part is the best, which is more tender and smoother after stewing, and the soup base is more flavorful. If you prefer something a little richer, you can add some fat and lean beef.
(2) Dough kneading: When kneading the dough, it is necessary to patiently knead it into a smooth dough, and let it stand for enough time to make the dough loose and easier to stretch. If you use a bread maker or blender to knead the dough, the effect is also very good.
3. Green vegetables and meat noodles
Ingredients to prepare: lean pork (or chicken breast) 2 grams; green cabbage (such as bok choy, rape, etc.) 0 grams; noodles (hand-rolled or thin) 0 grams; Green onion 0 stalks; Ginger 0 slices; garlic 0 cloves; Light soy sauce to taste; cooking wine to taste; Edible oil to taste; Salt to taste; Ground white pepper to taste; Essence of chicken (optional) to taste; Red pepper (for garnish) to taste
Steps:
1. Prepare the ingredients: Wash the pork and cut it into thin strips, clean the greens and cut them into sections. Finely chop the ginger and garlic, and chop the green onion.
10. Marinate shredded pork: Put the shredded meat into a bowl, add a little light soy sauce, cooking wine, salt and starch, stir well and marinate for 0 minutes. This will make the shredded meat more tender.
3. Cook the noodles: Add water to the pot, put in the noodles after the water boils, cook until the noodles are cooked through, remove and drain, and set aside.
4. Stir-fry shredded pork: Heat the pan with cold oil, add minced ginger and garlic and stir-fry until fragrant, then add the marinated shredded pork, and quickly stir-fry until the shredded meat changes color.
5. Add the greens: Put the chopped greens in a pan and stir-fry until the greens are tender. Depending on the taste, you can add a pinch of salt to taste.
6. Seasoning: Add an appropriate amount of light soy sauce, white pepper, chicken essence (if you like) and other seasonings, then stir-fry well. Add a little water and bring to a boil to allow the ingredients to fully absorb the flavor.
7. Mix the noodles: Put the boiled noodles into a wok and stir-fry quickly so that the noodles are fully integrated with the shredded meat and greens to absorb the flavor of the soup. Stir-fry well and then remove from the pan.
Tips:
(1) Pickling of shredded meat: A little starch can be added to the shredded meat when marinating, which can help lock in the moisture of the meat and make the shredded meat more tender.
(2) Noodle selection: According to personal taste, you can choose hand-rolled noodles, thin noodles or other types of noodles you like. The hand-rolled noodles have a firmer taste and are suitable for stir-frying.
Fourth, mushroom noodles
Preparation: 500 grams of fresh mushrooms (such as shiitake mushrooms, enoki mushrooms, oyster mushrooms, etc.); noodles (hand-rolled noodles, thin noodles, etc.) 0 grams; Green onion 0 stalks; Ginger 0 slices; garlic 0 cloves; Light soy sauce to taste; cooking wine to taste; Edible oil to taste; Salt to taste; Ground white pepper to taste; Essence of chicken (optional) to taste; coriander (for garnish) to taste; Stock (chicken, pork bones or vegetarian stock) 0 ml
Steps:
1. Prepare the ingredients: Wash the mushrooms, remove the stems and slice the shiitake mushrooms, and cut the roots of enoki mushrooms and other small mushrooms directly. Chop the green onions into pieces and mince the ginger and garlic.
2. Cook the noodles: Add water to the pot, put in the noodles after the water boils, cook until the noodles are cooked through, remove and drain, and set aside.
3. Stir-fry ginger and garlic: Stir-fry the chopped ginger and garlic to bring out the fragrance, then add the ginger and garlic to continue stir-frying until fragrant.
2. Stir-fry mushrooms: Add the chopped mushrooms to the pan and stir-fry quickly. Mushrooms are easy to get out of the water, so fry until the water is slightly dry, add an appropriate amount of cooking wine, and continue to stir-fry for 0-0 minutes.
5. Add the stock: Add the prepared stock to the pot and reduce the heat to medium so that the soup and mushrooms are well boiled for a rich flavor.
6. Seasoning: Add light soy sauce, salt, white pepper and other seasonings according to personal taste. A small amount of chicken bouillon can be added to increase the umami taste. At this point keep the amount of water in the soup, which can be slightly more.
3. Merge the noodles: Put the boiled noodles into the pot, stir quickly to allow the noodles to blend with the mushroom soup base, and cook for 0-0 minutes until the noodles absorb the flavor of the soup. Finally, add the coriander to garnish and turn off the heat.
Tips:
(1) Mushroom types: Different types of mushrooms can be selected according to the season and personal preferences. Shiitake mushrooms have a rich flavor, enoki mushrooms are refreshing, oyster mushrooms have a smooth taste, and the texture and flavor of mixed mushrooms are richer.
(2) Stock selection: Using stock as a soup base can increase the umami flavor of the wontons. If you don't have ready-made stock, you can also use water instead, but when using seasonings such as chicken essence and salt, do so in moderation.
5. Chicken noodle soup
Preparation: 1 whole chickens (or chicken breast, chicken thigh); 0 grams of noodles (hand-rolled noodles or dried noodles are acceptable); ginger slices 0-0; 0 green onions; 0 cloves of garlic; 0 scoops light soy sauce; 0 tablespoons cooking wine; salt to taste; Ground white pepper to taste; Coriander to taste (optional); Stock ingredients (carrots, onions, shiitake mushrooms, etc. can be added according to personal preference); Scallops and mushrooms (optional) to taste
Steps:
1. Prepare the chicken: Wash the chicken, you can choose the whole chicken or chicken breast, chicken thigh. Chicken breasts are more tender, while whole chicken has a stronger soup.
2. Blanch: Put the chicken in cold water, add a few slices of ginger and an appropriate amount of cooking wine, and bring to a boil over high heat. Remove the chicken and rinse it with water to remove the foam.
2. Chicken broth: Put the washed chicken in a pot, add enough water (about 0-0L), add the remaining ginger slices and green onions, and simmer over medium-low heat for 0-0 hours. The longer the time, the stronger the soup flavor, and the more tender the chicken will be.
4. Remove the chicken: When the chicken is finished stewing, remove the chicken, let it cool, and tear it into pieces or cut into small pieces by hand. In the chicken broth, you can remove the ginger and shallots according to your personal taste.
5. Cook the noodles: In another pot, bring a pot of water to a boil, cook the noodles until cooked through, remove and drain. Choose your favorite style of noodles, hand-rolled noodles are more chewy, and dried noodles are more convenient.
6. Seasoned chicken broth: Add an appropriate amount of light soy sauce, salt, and white pepper to the chicken broth, and adjust it to a suitable saltiness. You can add some shiitake mushrooms, carrots, onions and other ingredients to stew to add aroma and taste.
7. Merge the noodles and chicken: Place the cooked noodles in a bowl and pour over the hot chicken broth. Then place the torn chicken on the noodles and garnish with some coriander or chopped green onions.
Tips:
(1) Chicken selection: The whole chicken stew is used for a richer taste, and the chicken breast and chicken thigh are suitable for fast-food style methods, and the meat is tender and easy to taste.
(1) Richness of the soup: The chicken broth should be simmered for a longer time, and the soup will be richer. If you want it to be lighter, you can simmer it for about 0 hours, and the soup will taste more refreshing.
6. Hot and sour noodle soup
Preparation: 500 grams of noodles (hand-rolled noodles, dried noodles, etc.); chicken breast 0 g; fungus 0 g; 0 carrots; tofu 0 g; coriander to taste; 0 green onions; ginger slices 0-0; garlic cloves 0-0 cloves; Dried chili peppers to taste; Ground white pepper to taste; 0 scoops light soy sauce; 0 tablespoons of vinegar; 0 tablespoons of soy sauce; 0 tablespoons cooking wine; salt to taste; Appropriate amount of chicken essence or monosodium glutamate; 0 tablespoons of chili oil (can be increased or decreased according to taste); 0 tablespoons of sesame oil; Water or stock 0 ml
Steps:
1. Prepare the ingredients: cut the chicken breast into thin slices, soak the fungus and cut into shreds, scrape the carrots into shreds, cut the tofu into small pieces, cut the green onion into sections, mince the ginger and garlic for later use.
2. 焯水雞肉：將雞胸肉放入沸水中，加入一小勺料酒，焯水至變色后撈出備用。
3. Stir-fry spices: Pour a small amount of oil into the pot, add minced ginger and garlic and stir-fry until fragrant, then add dried chili peppers to stir-fry until fragrant.
10. Make the soup base: Add 0ml of water or broth, add the shredded carrots, shredded fungus, and tofu cubes, and continue to cook for 0-0 minutes after boiling, until the vegetables are soft.
5. Seasoning: Add light soy sauce, vinegar, soy sauce, salt and chicken essence to taste. At this point, you can add some white pepper to taste to enhance the spicy flavor of the soup.
6. Cook the noodles: Cook the noodles in a separate pot, cook until soft, remove and drain, and put them in a bowl.
7. Merge and add spicy: Pour the boiled hot and sour soup into a bowl with noodles and garnish with chili oil, coriander and green onions. After gently stirring well, the spicy and sour hot and sour noodle soup is complete.
Tips:
(1) Soup base selection: If you want a richer soup, you can use chicken breast or pork bones to make a stock. You can also use water to make a delicious hot and sour soup.
(2) Spiciness adjustment: The amount of chili oil can be adjusted according to personal taste. If you prefer something a little spicier, you can add some dried chili segments or paprika.
7. Seafood noodles
Ingredients: 1 grams of noodles (hand-rolled noodles, somen noodles, or udon noodles); Seafood ingredients (shrimp, clams, squid, scallops, etc., choose more than 0 kinds, about 0 grams); 0 green onions; ginger slices 0-0; 0 cloves of garlic; Appropriate amount of green and red peppers; 0-0 cherry tomatoes; coriander to taste; stock 0ml (fish bone stock, chicken broth or water can be used); 0 tablespoons of soy sauce; Ground white pepper to taste; 0 tablespoons cooking wine; Salt to taste; chili oil or garlic sauce (optional); 0 tablespoons of sesame oil; Olive oil or cooking oil in moderation
Steps:
1. Prepare the ingredients: Wash the seafood, remove the shells of the shrimp and pick the shrimp line, cut the squid into rings, soak the clams in light salt water in advance and spit out the sand. Cut the green and red peppers into shreds, cut the tomatoes into small pieces, cut the green onions into sections, and mince the ginger and garlic.
2. Blanch seafood: Add an appropriate amount of water to the pot, put the seafood into the pot and blanch after boiling, the shrimp can change color and the clams can be removed by opening their mouths. Spare.
3. Stir-fry spice: Heat the pot and cold oil, add minced ginger and garlic and stir-fry until fragrant.
4. Stir-fry vegetables: Add the chopped green pepper and red pepper shreds and stir-fry well, then add the small tomatoes and stir-fry until the tomatoes are juiced, showing a strong tomato aroma.
10. Make the soup base: Add stock or water, add 0 tablespoons of soy sauce, 0 tablespoons of cooking wine, appropriate amount of salt and white pepper to taste, bring to a boil and turn to medium heat and cook for about 0 minutes, the flavor is combined.
6. Cook the noodles: Cook the noodles in a separate pot and cook them until they are medium-rare. Drain and place in the prepared bowl.
3. Add seafood and soup base: Put the blanched seafood into the soup and continue to cook for 0-0 minutes to ensure that the seafood is flavorful and fully cooked. Then pour the seafood soup into the bowl with the noodles.
8. Final seasoning: Adjust salt, pepper and other seasonings according to personal taste, add sesame oil, chili oil or garlic sauce, sprinkle with coriander and garnish immediately.
Tips:
(1) Seafood selection: The type of seafood can be adjusted according to personal taste, squid, clams, shrimp, scallops, etc. are all good choices. Make sure the seafood is fresh so that the soup base will be more delicious.
(2) Flavor of soup base: If you want the soup to be richer, you can use fish bone stock, chicken broth, etc. Soup stock made with seafood enhances the overall umami flavor.
8. Pork rib noodles
Preparation: 1 grams of pork ribs; 0 grams of noodles (can be rolled out, dried noodles, etc.); 0 green onions; ginger 0-0 slices; 0 cloves of garlic; 0-0 red peppers (optional); 0 scoops dark soy sauce; 0 scoops light soy sauce; 0 tablespoons cooking wine; Ground white pepper to taste; Salt to taste; stock or water 0ml; 0 star anise; bay leaves 0; 0 tablespoons sugar; Coriander to taste (optional)
Steps:
1. Blanch the pork ribs: Cut the ribs into pieces, heat them in cold water until the water starts to boil, skim off the foam, remove the ribs, rinse them and set aside.
2. Braised pork ribs soup base: Add a little oil to the pot, add ginger slices, minced garlic and onion and stir-fry until fragrant, add pork ribs and continue to stir-fry, add cooking wine to remove the smell, then add dark soy sauce and light soy sauce and stir-fry until the sugar dissolves to form a bright red sugar color.
50. Add the stock and seasoning: Add 0ml of stock (or water) to the pot, add star anise and bay leaves, add an appropriate amount of salt and white pepper, boil over high heat, skim off the foam, turn to low heat and simmer slowly for about 0-0 minutes, until the pork ribs are cooked and flavorful.
4. Cook the noodles: While the pork ribs are being stewed, boil another pot of water, add a pinch of salt, cook the noodles until medium-rare (slightly shorter than on the package), remove and drain.
10. Seasoning soup base: If the stewed pork rib soup base is too strong, you can add some water to adjust the intensity, continue to boil for 0 minutes, and then add salt or pepper to taste after trying the taste.
5. Add the cooked noodles: Put the cooked noodles into the soup base and continue to simmer for another 0 minutes to allow the noodles to absorb the flavor of the soup and fully blend.
7. Serve on the plate: Serve the noodles and pork ribs, garnish with coriander, if you like spicy, you can put in the red pepper segment, and finally sprinkle with a little pepper.
Tips:
(1) Pork rib selection: It is recommended to choose pork ribs with some fatty meat, the stewed soup will be richer and smoother, and the taste will be richer.
(2) Seasoning of soup base: If you like a heavier taste, you can increase the proportion of light soy sauce or soy sauce; If you prefer light, you can reduce the amount of soy sauce and add a small amount of salt.
Not only are these noodle soups easy to learn, but they can also be adapted to the family's tastes, adding favorite ingredients or changing the seasoning, making every meal full of freshness and creativity. From nutritious beef ramen, to refreshing shredded pork noodles with green vegetables, to hot and sour noodle soup full of hot and sour flavors, each one can bring you and your family a different delicious enjoyment. Whether it's a cold winter or a busy workday, a bowl of hot noodle soup will satisfy your taste buds and warm your body. Try these recipes and make noodle soup a beautiful sight on your family table!