> How to cook a delicious noodles, boil noodles simple, a bit more water, a bowl put the sky card soy sauce, sesame oil, pepper, monosodium glutamate, onion at the end, then open water below, a little bit hard, a mix in the bowl if the water is alkaline, this dissecting point good vinegar. Do keep in mind of procedure, or taste not the same, if add a little mustard on a good small (cut to their finished products Ding mustard not good), sesame or peanut butter (dilute with cold water, are now transferred to eat). Second, the tomato and egg noodles first, scrambled eggs, add water, put the tomato pieces, salt, water, opening up the noodles until cooked, add pepper and MSG. three , fried noodles cabbage, pork, mushrooms practice: Now, a little hard a little. fish out, put cold water, seep water dry. fire, first shredded pork, cooked, add cabbage, color, add mushrooms, fried a few , plus a few fried noodles, mix, change in the fire, salt, pepper, a little MSG, piecemeal fire, fry spatula in one hand, pairs of chopsticks in one hand and shaking loose the pasta, noodles and seasoning mix as much as possible, cabbage can not be Yellow Remarks: 1, add a little time to eat fried noodles on a good vinegar 2, loin fillet into filaments, add a little salt and mix with cornstarch, add a little oil, then mix well. Fourth, the first place shrimp (buy a good quality a) small boil in the water a moment, give the oil, put the noodles, fast cooked, add cabbage, cooked, add salt, pepper, a little MSG can. five, the most simple cold (mixed) surface. burn water, a bit more, shallow mouth of the stainless steel pot, add sesame oil and set aside. bowl put sky brand soy sauce, pepper, monosodium glutamate, onion at the end, then open water below, a little bit hard, on a sesame oil pan , the mix, on the air conditioning blowing in front of 1-2 minutes, while blowing while mixing it cool even then, in the bowl a mix, if the water is alkaline, which dissecting a little vinegar on the good. Do Remember that order of procedure, or taste not the same as if on a good mustard add a little small (to their cut, finished mustard D not good), sesame or peanut butter (dilute with cold water, are now transferred to eat). tomato and egg sauced noodles stewed tomatoes, eggs approach is very simple: Wash the tomatoes to Di Houqie block, broken eggs, stir well spare. Heat the pan (the oil a little extra point), first fried egg, forming after the fish, the remaining oil left in pan, add chopped green onion stir about, stir fry the tomatoes into them for a while, add the egg mixture, add water to boil for a little while, to be a blistering red sauce boil, salt MSG pot (this is the practice of fried eggs, tomatoes, right? smart! noodles, but do need to give a little more water, brine, and to put a little salt, which is the key Oh.) cooked noodles that something seems to be nothing to be said, Ye Hao Ye Hao Shou Ganmian noodles cooked on the line, just remember to skip the process of cooking, put a little salt, and placed in cold water to remove the cold dipped, and good mix of tomatoes, eggs, brine mix and you're done with the easiest Braised you first approach the surface the oil is hot, put pepper, aniseed cooked it, then pepper, aniseed Piediao; to trap a small amount of meat (like pork meat can be used, like vegetarian can hold), onions, ginger , garlic, a small amount of salt, soy sauce, stir fry the fire, then put the washed lentils and potatoes cut into blocks (blocks not too thick), add salt and soy sauce and stir fry for a little while; into one or two a tomato and then stir fry for a while; then add water (water should not put the food did not before, the amount of water is very important), etc., after the surface water boiling on top, cover the lid, probably in the heat simmer 15 minutes (to time to see into the water, but do not paste pot Oh, if the water is not enough, you can add appropriate); little water after the fire, then turn the dish surface and even on it, simple! classic noodles practice Collection [classic] noodles practice: The following are based on the weight of one person subject material: two eggs, two green peppers (if it does not like spicy food, can be halved.) such as oil, smoke, and gently stir the eggs in the the center of a circle from top to bottom pan, slowly poured into the pot.'s role in the oil until the eggs begin to swell under, and quickly do not watch TV, so he took a spatula (Chao Shao) to Jianhao eggs turned up, the most good turn pot on the side, and quickly poured into the pot silk cut green pepper, fry for 10 seconds or so and quickly stir together eggs, mix well, stir-fried for a little, a little salt. remember that ten million Do not put eggs in firing the black! see the eggs have become yellow, green pepper and silk are instant, and the pan! do not wash the wok, it poured into water, usually one-third of the pot, because the noodles will be cooked is very absorbent to prevent noodles ready, gather in a lack of water, but also unpalatable ugly! fierce fire burning, the water, and salt first, the salinization open, dip with chopsticks a little water, try the salt level, generally this time, slightly salty, because you have not put the noodles. noodles into after careful noodles with chopsticks to separate the water to prevent them from sticking one! this time make a good fried egg back in. wait while the water, and the noodles and vegetables with chopsticks, stir, cook, and if like to eat cabbage, then it turn off before you put them into them, bet on the soup with noodles inside. a little while, turn off! the following would not have said it. just the simplest approach. lentil stew surface approach (Daquan) yesterday in another forum, made a practice of collecting lentil stew side of the post, even with those who the public. now with the next release: As like the kind of practice to see their love one, wash their hands Han surface 2, the first pulling the shorter noodles, put the steamer and steam for 8 mature, look noodles, and if the soft noodles on 8 mature , hard noodles, the more steam for a while, the key is careful not to stick with 3 noodles side to side of steamed beans, cut wire, can break it into 2-3cm length of the paragraph; shredded meat with soy sauce mixed with about; love more than ready to bite the beans on 4, hot oil, under the garlic, stir fry the meat under the color; next stir fry green beans; when the surface is also steamed about it, out into the beans, and put a little, put point of soy sauce, cover the lid 5, stir from time to time, be careful not burnt pot, cooked beans, salt, chicken pan on the ok to come to point, because the surface prior to almost have been cooked in the fry, so as long as cooked beans like 2, two copies of Ingredients: Ingredients: a pound of beans, washed, cut into two sections 3 meat can increase or decrease according to personal preference, cut meat, with a little salt, soy sauce. marinate a few minutes. fine pound of pasta, noodles too long if the appropriate cut Jidao seasoning: oil, soy sauce, salt, chicken practice: 1, under the oil (oil and beans pork almost normal), oil heat, the marinated meat into the wok until the meat color, will be placed in the prepared beans, and placed in the appropriate soy sauce, salt, chicken, stir fry beans and meat, to fifty-six mature, pour some water, the beans just did not live can. (think soy sauce can be more appropriate to put some, so the final color of the surface mixed with a good stew out) 2, to find a Ti on the frying pan (if not Tizi can be crossed on two chopsticks in the wok ), the spaghetti evenly scattered in Ti, the cover and steam for 8 minutes in, the Ti in the noodles into the pot, full of stirring, Shanxi stew surface on the well. (because basically noodles dry steam, so you would think before mixing Dry noodles, steamed like not, rest assured, has been cooked) Remarks: 1, is typical of Shanxi eat: garlic, pour vinegar, stir into the stew flour and mix well, eat 2, according to personal preferences, add the beans in tomato, the taste is also very good 3, the surface has a surplus if the stew, the next time to eat, in the wok into a small amount of oil, oil heat, pour the remaining surface of stew, stir fry. taste very good, and make the stew a taste of different surface 4, if the first side to do stew: a, steamed when note wok of water, do not boil dry beans paste, it is difficult to eat; b, after steaming the noodles, do not worry to turn off the heat, be careful to stagger the steaming tray to see how much water inside the wok, the normal situation is that the pot there are a lot of soup, if dry, add a little water in the not too late, because if too dry, the surface to eat up the stew a little choke, but not tasty. Wenzhou, the practice of noodles - noodles first to use the flat surface but also Do not use those fresh after a night of dry and flat surface. cooked in water, under the flat surface and green bean sprouts, then you have a good grasp of the heat of cooking is to boil the basic noodles can be fishing, and cook for a long time The flat surface will rise does not taste bad. must use the disk can not eat the noodles with a bowl with a bowl mix the uneven [soup in the bowl will be] the use of materials with the end of vinegar mustard salt and lard, MSG [must use garlic bubble of the late vinegar] add a little soy sauce, green onion minced meat [on top of noodles]. You can also use the lard with a warm fire collapsed eggs on top. lazy dry noodles prepared ingredients: meat, peanut butter, chili sauce, watercress sauce, prepared seasoning: garlic, vinegar, peanut pieces. the next production process is: first pot of water boil, cook the noodles filled out, drain and then into the oil in a wok, heat the oil later into the meat, peanut butter, chili sauce, bean paste and stir fry together. Finally, poured into a dish of noodles, topped with fried meat, eat according to personal taste when sprinkled with a little garlic, vinegar and crushed peanuts that can. mushrooms squid face: first prepare ingredients: squid, cabbage, mushrooms, noodles, while preparing sauce: chicken broth, soy sauce, wet starch, salt, chili sauce and then, behind the black squid membrane removed, cleaned with knife into strips, in the boiling water boil for a short. then cabbage and mushrooms washed, cut wire in the oil into the wok, add mushrooms, cabbage and squid stir fry, eight mature and a small amount of salt added chicken broth , soy sauce, and add the wet starch until thick soup when you can. Shuizhu Shu with a skillet, boil the noodles would be good for squid soup and poured into a dish of cooked noodles and you're done. Gansu cooking noodles an approach: boiling, boiling oil-based flavor: fresh smell, sour taste, Hot & Spicy ingredients: flour, 25kg, canola oil, vinegar, soy sauce, salt, spicy noodles,vegetables , green onion, soda ash amount . production process: 1, and the surface: with warm salt water and surface water of the open, into the water several times, first pull into the floc surface, knead after the block, then dip a soft tone, each side with 25kg 12.5kg water, 750g salt, alkali surface 100g repeated rubbing off after more than 10 minutes, then knead large batches of, knead well, cast oil, and then pulling into a small dose sub-100g weight grease twisted strips with a damp cloth reclosable stand-by 2, Chen Mian: (1) chopsticks head, face: the thin noodles rub (about 5-8), with both hands, gently pull long, then 'head' is flown alongside them, face lift with both hands pulling force, then documented on the bomb look with open arms and then said something, and then use the right hand side of the two pinch lift the left index finger, middle finger inserted into the fold at, bouncing slightly separate the noodles, stretched out his hands outstretched pulled slowly , then the left hand ring finger, little finger to the middle to hang noodles, the left index finger and middle finger of the original hanging head and handed the right hand side, then stretched around pulling out, so two or three times, Serve chopsticks head fine flour, and readily put into boiling water pot Serve cooked (2) Youpo surface (that is wide of the pull side): the small hand-crushed roll of film into a wide, wide piece in the middle of the rod with a small roll pressure of a horizontal pattern, separate left and right hands Checheng wide patches, and then at the split along the middle embossed, into boiling water pot cooking, fishing in the bowl (3) spilled oil: put the amount of surface dry spicy noodles, green onion, fierce will pour boiling oil into the spark Serve hot surface of the bowl, pour the surface when the surface can hold a variety of seasonal vegetables, such as chives, toon, bean sprouts,vegetables , etc., were also eating spicy Spicy can put some boiling oil. rice vinegar, soy sauce, salt, pepper oil for seasoning mix, but the sauce to be poured oil on the surface before and mix thoroughly cooked, so you can make the flavor into the plane. flavor characteristics: a long face constantly, smooth tendons and tough, oil-smelling incense, hot and sour taste. taste can also be determined with each hobby. inheritance and innovation: this method can also be made Sào pulled noodles, fried bean sauce pulled noodles, scrambled eggs and tomato pulled noodles, lamb braised pulled noodles . teach one kind of delicious noodles practices: material: some chopped cowpea. the amount of pig meat based on the number of supermarket own hands - can be bought to the ordinary miso onion, ginger, chopped garlic noodles is best ~ wide, strong and ~ practice: Cong Jiangsuan oil heat, pour, and a little pepper section, put the meat, add soy sauce for a stir fry sauce - plus put hard fried cowpea, cowpea can pan after the cooked . noodle bowl is also very particular way --- to deep fry chili pepper oil, put a little bowl of soy sauce, vinegar and chili oil - a little personally think that this part can be according to their own tastes, you can also put a little sugar or monosodium glutamate-like Finally re-fried vegetables with income, noodles. sell very good, but really delicious! delicious fried noodles (stew noodles) - production methods - and I passed to my grandmother, also called stew noodles, well done, is also very good oh. Ingredients: noodles (the kind sold out Shou Ganmian) 1 kg (see your appetite may be); lentils (beans, some place called, anyway, is the kind of stuff, We are aware of friends.) amount (love bite put some of the more, because it is their own food.); amount of pork (ground with lentils). Ingredients: onion, ginger, garlic, a little different. Condiments: salad oil , salt, chicken, soy sauce, the amount of practice: 1, slightly thick-cut pork spare wire; 2, the lentils to the tendons, hand Baicheng 1.5 to 2 cm long pieces, wash stand; 3 green onions, ginger cut filaments, cut thin slices of garlic spare; 4, a little more into the pot of salad oil, after the Heat into ready onions, ginger, garlic until fragrant; Then, add pork and pour the right amount soy sauce, stir-fry the pork cooked into seven; 5, slightly stir into the prepared lentils, add the noodles (Note: students go directly into the noodles, do not put the noodles to cook!) stir fry about, the main role is to mix the noodles and vegetables 6, then pour into the pot, the water reaches two-thirds of the entire pan of food on it (too much water, not tasty , wet blah, look no appetite not? too little water, then a direct result of the surface is ~ ~ not cooked, following on the paste.), thrown into the amount of salt and chicken seasoning, cover the fire to boil; then Gaixiao stew with it, opened from time to time to see, such as beans have collapsed seedlings children, almost all rely on water, dry (do not take water by dry, which is the key), the noodles are cooked when the surface with a spatula to scoop up bargain-hunting children, you will find a thin layer below the surface of fragrant and crisp rice crust (this kind of thing is best to eat, my favorite!), this time you're done! you You can eat on the garlic and vinegar, there are rice dishes. brisk beef chow mein ingredients: beef, broccoli, red peppers, oil, pasta sauce: barbeque sauce, cooking wine, soy sauce, starch wet production process: 1 cut of beef into the film, with wine, soy sauce and wet starch marinate for 5 minutes 2. Kale washed oblique cut into sections, red peppers cut into pieces 3. the oil noodles cooked, drain out the water containing 4. frying pan into the oil, beef stir fry the next seven mature add broccoli, red pepper and stir together barbeque sauce, then add the noodles, stir fry pan immediately after. tips: barbeque sauce with peanuts, white sesame seeds, left the mouth fish, shrimp, shredded coconut, garlic, raw onions, mustard, parsley son, peppers and other material grinding oil, salt boiled together, golden color, Hot & Spicy thick Italian material: pasta 75 g salt 1 onion one garlic 1 tomato 3 75 g minced beef pork mixed pepper sweet pepper powder 1 tablespoon oil 1 tablespoon tomato paste 75 ml of water 3 tablespoons chopped basil Method: 1. In boiling pasta water salt to cooked, bite and hold. strip the skin of the onion and garlic, and diced. wash tomatoes, remove the pedicle stalk, cut into small pieces in the ground meat in salt , pepper and sweet pepper powder, and stir with a fork bulk 2, will be heated non-stick pan, pour the oil, fry onion, garlic and ground meat, then add tomatoes, tomato paste and water, mixing thoroughly about it, after a small stamped fire and simmer 10 minutes, and occasionally welling it. Add salt, pepper and sweet pepper seasoning powder, and finally put basil 3, drained noodles with sieve the water, into the deep dish and finally doused with ground meat sauce, Thai hot and sour coconut shrimp pink sexy Shemale, mysterious gem, scent of Thai rice to form our impression of Thailand. but I do not know, the beautiful scenery of the beach there is more light a small country - it is the world's largest shrimp producing country, is famous for rice exporting countries, but also the world's most rich spicy pepper. No wonder they use rice noodles are done, and flour is sure to put shrimp and spicy chili that most of ... The dark skin, eyes stubborn people, so proud to show the world their glory. Ingredients: rice flour, 200 grams, 20 grams of fresh silk coconut, fresh ginger, red and green chili 20 g, fresh 2 shrimp, salad oil 10ml. Seasoning: fish sauce, vinegar, fresh lemon one, fresh chili sauce, sugar, salt, pepper, coriander practice: 1. After the water pot, add cooked rice boiled, cold water too cold. 2. Wash the shrimp to shrimp line, head and tail, and shell, salt, pepper a little salt, the pot cooked, squeezed lemon juice 3. Then put the noodles into the shredded coconut, ginger wire, chili, coriander, transferred amount of fish sauce, vinegar, chili sauce, sugar, salt, salad oil, stir, then add the shrimp to Jianhao Features: light taste very Thai hot and sour, appetizer features, it is suitable for summer consumption. Chef Tip: When the fire boiled rice to a large, ready Guobian cold water, rice in the pot to stay eight seconds immediately remove and put into cold water too cold. a long time will stick into a ball, great evil taste in Thailand, cooking is not sprinkled with a few chili peppers or the whole or broken, as we eat spicy Sichuan cuisine as people without diet no. with chili peppers, sugar, fish sauce, sweet boiled in spicy chili sauce with sweet and spicy as adjustable, drew hearts and minds of the past diners. ★ dark crab meat cream Mackintosh France France is a side shoots to enjoy the process, pay attention to the details of the country, so they create a "romantic" word, so they spent four hours to eat at meal cumbersome to 11 dinner meal order so that road noodles, the French must take the crab meat is painstaking to carefully pull out, no matter how good ingredients to cook the soup, replace the most shells, the little half-fried noodles, this one started a crab noodles to savor. Maybe this is the biggest difference in Western culture, one in the "eat", a "product." ingredients: rye surface 100 grams of gold bamboo surface 100 grams, butter 10ml, olive oil 20ml, crab 1 onion 30 grams, 5 grams garlic, carrots, 5, broccoli 3. condiment: He Ligon vanilla, Mazu Lin vanilla, pizza Luo vanilla, butter, cream, dry white, shrimp water (or broth), salt, black pepper Practices: 1. will be excised crab cooked crab meat 2. pan heat, melt the butter, saute onion and garlic, add crab meat and three kinds of herbs, transferred amount of dry white, cream, shrimp, water (or broth), black pepper and cook for about 5 minutes. 3 of the cooked crab meat 2 / 3 filled into the crab shell, and the remaining stand. 4 pot after the water, face down into the rye, golden bamboo side cooked, remove and drain 5. another pot put a little olive oil, add a little hot cooked noodles and the other / 3 crab meat and carrots, broccoli, stir pan plate, put the shells packed Features: milk Sauvignon, rich taste. Chef Tip: noodles to the fragrance, but also to integrate into the crab meat and ready meal taste, a little olive oil to hot wok, 1 to 1.5 minutes to be sung out. For storage, you can simply cook until the eighth of the cooked side, remove and drain the fridge with olive oil and mix well, with the with fried food. ★ Wuji Korea South Korea South Korea's participation in barley face suddenly popular, Sassy Girl painted her boyfriend in the face of noodles, we know little, in addition to barbecue, this is a rich wheat, mainly to surface the country. Wuji Korea to participate in homely face in South Korea as the traditional Chinese chicken noodle soup. Shougan with the noodles is, the sample in north China's Shougan like fine flour. The difference is, we only chicken hidden under the surface, and then add the root of Korean ginseng abound. With the emergence of black chicken soup, and ginseng, nutrition alone can not help but let this one has the desire of its tongue. Ingredients: noodles, 200 grams, black-bone chicken and a half only, black chicken soup 200ml, ginseng 1, rape heart 2. spices: salt, onion, chicken fat, soy sauce Method: 1 black-bone chicken soup, cooked black chicken boneless chicken into strips or tear the wire stand 2. water pot the noodles cooked, remove the bowl filled. 3 black chicken broth into the pot, put chicken wire, ginseng, rape heart, add a little soy sauce to boil and pour in the noodles, and 4 on the final embellishment Serve small onion Features: nutrient-rich, all ages. Chef Tip: Koreans eat like we Chinese people regarded as a reference, "nourishing" the product and focuses on soup, they reference the same as the fresh carrotsVegetables , regardless of what to do dishes, and finally take ginseng must be eaten, so should not be put back, until cooked to taste the most delicious Koreans to boil black chicken soup with its often just put the onions, ginger, garlic to extract pure fresh raw chicken, noodle soup which is appropriate if the product is meat, then sprinkle with a proposed wolfberry, add several flower dried mushrooms. ★ Italian bacon side tomato pasta butterfly has become a symbol of Italy, like the Chinese porcelain. It is no exaggeration to say that this is a country with a living area, there are only face as many as 563 kinds, plus a great variety of with different sauces, actually be able to assemble more than 1000 kinds of Italian fabric management. incredible. pasta strange, round, flat, long, square, spiral, wave, and shells tasted ... It said another common, but in Italy, bacon tomato butterfly surface, really can not help but envy the happiness of the Italians, no more experience than the Italian noodles healthy, natural flavor of the Raw material: Italian 200 butterfly face grams, 50 grams bacon, 2 tomatoes, tomato sauce, 20 grams, 20 grams onion, bacon oil 100ml, olive oil 20ml, garlic 5 grams Parr Mason cheese, red, yellow, green bell pepper silk, 20 grams, wooden fish spend slice. Seasoning: dry white, salt, black pepper, broth practice: 1. Wash tomatoes, diced, chopped onions 2. water the pasta cooked remove and drain. 3, with oil saute bacon garlic, chopped onion, tomato into small, tomato sauce, fry 5 minutes, pour broth and dry white wine, cook for 10 minutes after the salt, black pepper and adjust seasoning. 4, after another hot pot with olive oil dry pasta and stir fry the bacon, then poured into the red, yellow, green chili and cooking good tomato sauce, stir fry pan put a short drive, you can decorate the wooden fish spend Features: sweet and sour, appetizing solutions summer. Chef Tip: Roasted Italian habit of breakfast bacon baked oil accumulated down, because Bacon oil is very fragrant, very suitable to add flavor to dishes. bacon pieces can also be used a wok (hold oil) oil to fry. Many people used to make pasta at the last pour tomato juice, in fact, even more tasty wok stir fry about a minute is enough. ★ U.S. fruit surface mixed seafood pasta and potatoes are the staple food of Americans, almost every day in their table on the fact the noodles around the world there are many similarities in the event of the beginning, all with the flour and salt, the difference is, we add water and into the American side with the egg mixture to enhance the toughness and little water. Later, they and added to corn flour and olive oil to form the most representative of the West egg noodles until today, pay attention to that of U.S. households still prefer to move Shougan system egg noodles, now do is to eat, and a basic formula is one who is well known: a cup of flour (240ml) +1 egg + 1 / 4 teaspoon salt (1.25ml). Materials: wide surface 200 grams shrimp 2, Rainbow 2, 3 scallops, fish 20 grams of olive Oil 30ml, 20 g onion, garlic, 20 grams, 20 grams pineapple, strawberries 20 grams of lettuce 20 grams seasoning: American seafood seasoning, black pepper, Italian vinegar Method: 1. shrimp, scallops, Haihong, fish cleaning net handling clean, with American seafood seasoning marinated for 10 minutes 2. pan heat, saute onion with olive oil, garlic, pour marinated seafood, fry medium heat 3. pot boil salt water , into the wide side cooked, remove and drain. 4 pineapple, strawberries, clean cuts, lettuce, washed, put together Stir in noodles, fried seafood and then into the mix, pour in Italy Serve vinegar Features: The typical American face style, color, taste layers, summer family dinners and friends of the ideal dishes Chef Tip: wide surface itself odorless, so salt boiled, and, prior to release After the tasty salt to salt than the uniform. fried seafood to the attention of the fire is too small, because American-style seafood seasoning in a sweet paprika, black case of fire will become bitter, and the small fire and let dry seafood dehydration. ★ China's Sichuan dan dan dan dan noodles is the face of the famous snack of Chengdu, but who can not tell when it since birth, a certain period there is a lug pole hawkers, patrons screams stop affair make and sell, Shougan of coarse round noodles cooked, finish scoop a spoonful of fried pork on a late addition to that smell, just remember their pole, and hence the name "dan dan noodles." dan dan noodles and sour powder worthy Chuan said the sisters face, but a lot of greedy people who do not do well, but hot and sour powder dan dan noodles, bean sprouts in addition to the specialty of Sichuan, the technique in pork flavor at the end of frying and on with of raw materials: noodles, 200 grams, pig meat, 400 grams, 100 grams bean sprouts, large diced green onion 25 grams, ginger 10 grams garlic 10 grams, 1.5 grams of red pepper, sesame 10 grams of heart a rape, a little parsley. Seasoning: soy sauce , soy sauce, cooking wine, vinegar, broth, pepper noodles, lard, sesame oil practice: 1 Heat pan, pour in pig meat causal stand 2. with lard the onions, ginger, garlic until fragrant, then add red pepper, bean sprouts, stir-fried minced meat, add wine, soy sauce, soy sauce, rice vinegar, point a little broth, pan when placed in sesame, pepper noodles and stir well. 3 water pot to cook noodles , fishing into the bowl. rapeseed heart boiled cooked stand 4. go into the amount of broth in a bowl of noodles, add sauce and fried boiled cooked rape heart, sprinkle with parsley. Features: gravy Suxiang , salty spicy, fragrant, rich local flavor. Chef Tip: fried meat must be dry, it was a one state to smell, is not involved is unclear fried dry, but be careful not fry paste and many people think soy sauce mixed with cold dishes, soy sauce sizzling dish. In actual fact, soy sauce and soy sauce are made with soy, except that the latter adds caramel, precisely, students transferred taste, white and black color, and does not prevent both with, dishes that need to grasp your hand. ★ Vietnam lemon curry rainbow trout surface "dew Sanxiang a" best summed up Vietnamese food - bamboo incense, coconut, lemon and fish sauce. It is worth the book is fish sauce, the classic Vietnamese Cuisines cane shrimp, spring rolls, fish sauce fish sauce prawns are a masterpiece of Vietnam, Thailand, area, and everyone has their own homemade fish sauce restaurant and they do a little fish sauce like to do in South China "salted fish", but we take the fish down the juice, the juice rather than people want to fish and they will cast salt fish, put the bucket in salted, over time there will be juice outflow, is the fish sauce. open barrel end of the faucet again released into the barrel of fish sauce to marinated, the more so forth, come more pure non-fishy fish sauce of raw materials: egg noodles, 200 grams, 10 yellow curry powder grams, 10 grams of red pepper, lemon juice, 20ml, blue ginger chopped 30 g (Southern specialty, ginger can also be used instead), stock 100ml, rainbow trout 100 grams seasoning: fish sauce 10ml, 10 g shrimp paste, lime leaves 5 slice, lemon 1, red chilli, coriander practice: 1. cool oil to saute the curry powder a small fire, into the broth, red pepper, blue ginger, lemon juice, fish sauce, shrimp paste, simmer for 30 minutes 2. surface water pot boiled eggs, then add the cooked soup, boil plate (leaving about 1 / 3 of the soup and let cool stand curry), lime leaves thrown into the wire 3. will rainbow trout into the wash and cut the curry soup and let cool soak moment, cooked with a little oil to the surface after the next release, together with lemon and parsley Serve block Features: Spicy sweet, fresh and tasty, not greasy . Chef Tip: Easy curry paste, fried curry was so cold so cold the oil pan, that is, do not burn the pot, pour cold oil, without heating it into the curry, stir fry and then open a small fire. Although delicious fish sauce, However, a smell of salt and so should not be put in more. shrimp paste can be described as "stinky tofu in Southeast Asia", the smell of stinky, fried shrimp is very strong fragrance, give food to taste great. ★ Japanese black beef udon Udon and soba noodles, green tea side is represented by three of Japan's most kind of noodles in Japan, udon is essential home the goods, but also an essential protagonist Japanese restaurant The most classic of Japanese udon practice not from the beef and vegetable soup, but added common practice, there are many of our familiar place, a different taste in Udon had, so to go to Japan, be sure to try a bowl of beef udon Jinchuan. not to it anyway, go to the supermarket to buy the Jinchuan produced udon, home also to suit the different taste of raw materials: udon noodles, 200 grams, 50 grams beef, rape heart 2, mushrooms 1. Seasoning: miso in Japan 20 grams, Japanese soy sauce 20ml, cuttlefish-1 g, sake 5ml, taste Lin 10ml, broth 20ml. practice: 1 pot into the soup, Japanese miso, Japanese soy sauce, cuttlefish factors, sake and taste forest, simmer 5 minutes after opening, into the udon, 3 Zhong Housheng into a bowl 2. rapeseed heart, boiled cooked mushrooms into the surface in place 3. pour a little soy sauce on the beef pieces, large gently for about 10 seconds, filled the bowl Serve Features: soft slippery noodles, miso soup rich. Chef Tip: Lin is Japan's MSG taste, supermarket sales, but there is no deliberate perfection, buy used instead of MSG or chicken, Japanese miso taste salty, not extra . pay attention to low heat when cooking miso soup, or easy to paste at the end. Cephalomappa film should be refrigerator, and while it did not thaw when fried, or fugitive shapeless. Udon is thick noodles made from wheat flour, can make noodles, fried noodles can be done, but not because of udon noodles boiled soft rot, excellent taste, rinse the surface can also be used to do pot.>