Category:catering food

Question:
method is simple as well, the steps would have to list step by step, do not like a textbook, so like A.

Answer:
Guo Lifang boiling water into the noodles boiled fish out into the cold water until the pot laws, after a good feed into the fried rice cakes, so as not to stick pan, and fried noodles will be very Q

Answer:
1 “the practice of Chinese fried noodles:
Material:
egg noodles 3 bags (yellow, in general, supermarkets have), Cantonese-style sausage, 6, cut into nibs, carrot silk, spring onions silk, onion silk, soy sauce,
practices:
(1) copied the noodles into the boiling water, look, do more than one minutes;
(2) will be cut Sausage, carrots, silk, spring onion and onion into the oil-silk Guo Chao what can put a little soy sauce (about 1-2 tablespoons), 3-4 minutes after pan back;
(3) the noodles into a number of copies, respectively frying. In the course of frying, add soy sauce, to be immediately after becoming golden yellow noodles pan, then transfer to a plate after a good sausage and carrots sprinkled with fried silk and so on can be.
2 “Japanese-style seafood fried noodles
[cuisine] Japanese
[materials] fish 80 grams, 30 grams of green peppers, onions 20 grams in Beijing, onion 10 grams, 10 grams of mushrooms, garlic, 1, shrimp 30 grams, mesh Fish 30 grams, a little salad oil, soy sauce, a little, a little salt, Italian dry pasta 120 grams
[production process]
1, the fish, green peppers, onions, Beijing onions, cut into thin strips of fish heads, mushroom slices, garlic, mince . With hot water to cook noodles for 10 minutes, charged to the water.
2, add the salad oil in the wok, fish, shrimp, fish fry head, add green peppers, onions, Beijing, onions, mushrooms, garlic fry scent, add noodles, stir well, after pouring into the soy sauce, salt, stir well you can eat [Features] Japanese flavor, delicious taste buds.
3 “Zuo Quan Zuo Quan
the noodles fried noodles, is a unique local flavor of the simple pasta. Because from the private sector, and therefore no grounds to copy source. According to the elderly, at least in the Qing Dynasty, people have generally eat chow mein.
the original dry noodles is to get angry Fried corn kernels, ground into flour and Serve very rough and simple. With the historical process, Zuo Quan dry noodles for the working people of this pasta to be improved continuously, and gradually developed into the “fragrant noodles,” “licking fried noodles” and so on. Not only noodles made
zuoquan simple and easy to store, easy to carry, dry food or tea, soup, pasta Jieke mixing, very convenient, it is well received by local farmers, the public’s affection.
With the continuous improvement of people’s living standards, Zuo Quan the people who are eating fried noodles, while small, sometimes in order to facilitate the work, or plan a novel, fried noodles from time to time appear in people’s dinner table.
fried noodles production as follows:
[materials] corn, naked oats, persimmon leather, pepper, salt and so on.
[technology] will corn grain, oat, pepper and salt are also fry eight mature, and ground into flour, made with fragrant fried noodles. Chow mein noodles with sweet incense method for making the same, just do not add salt, but adding proper amount of persimmon skin, along with grinding Serve. Consumption, its dry and wet with the water level of those preferences. Add fresh persimmon trees also mix fresh.
[Features] smell fragrant, sweet and delicious.
4 “fried noodles:
fried noodles and the production method is a good face pulling into about 2 centimeters square patch the pot over the water, or to cut off the water 3-4 cm of the small pieces of noodles, and lamb, onion , tomato, green pepper and other stir-fried, its flavor is very different with the noodles again.
5 “Sam Sun Sam Sun Southern fried noodles
Southern fried noodles, is a kind of high-end pasta Yuci. Production, because the first one with the surface radish fried noodles, sea cucumber, squid, soaked bamboo slices also need to braise time, it is also said that the “two scoop.”
Sam Sun Southern fried noodles for the early Republican era Yuci County Front Street “double Sheng Yuan,” High-restaurant kitchen, “count Man” created by chefs, fine workmanship, craft unique.
Sam Sun Southern fried noodles making is as follows:
[materials] flour, cooking oil, sea cucumbers, squid, soaked bamboo slices, various accessories seasoning.
[process] will be hand-pulled wheat flour into a Long Xumian regiment, under the pan fried, golden brown, remove a plate, cage steam a few minutes, and then fried on a scoop, and then install the other disk, and then soaked bamboo slices, sea cucumber , squid braised on the scoop, scoop out the water was poured on the surface can be eaten later. The catering industry said that the “two scoop”, the leaven but not too sweet and delicious.
[Features] melted and delicious flavor color America.
6 “fried noodles to the production method of
oats (or barley, maize) fry saute, cooling the grinding crushed into flour and Serve. When eating, take a little fried noodles into a bowl, add cold water absorbed Serve. Porridge made of water, quench their thirst more adjustable and less water is adjustable into a bun-shaped boxes

chow mein noodles

materials: thin noodles, lentils silk, shredded meat, tomatoes, onions, garlic

seasonings: soy sauce, vinegar , salt, oil (recommended to use corn oil, camellia oil, or olive oil)

practices: the thin noodles, steamed on the steamer. Wire together the shredded pork and lentils fried, add salt and can be appropriate, Sheng out of stand-by. Release pan heat oil, add chopped green onion, plus steamed stir fry noodles (noodles, use the pull-off, into the 5-10 cm long), into the salt, garlic, tomatoes, soy sauce, vinegar, add appropriate amount of water (such as Insincere are not allowed to be a small add some, not enough to be combined. the surface of the water adds a paste, and add a small taste of the surface too hard or bad). Tomatoes will be all the penetration of water surface, the surface of basic fried well, add the previous good pork fried lentils, along with stir fry pan. Sheng, after bowl, accompanied by foreign buying sausages, elbow to spend even more flavor.

a few key points:

● must be put tomatoes.

● lentils wire and pork can be bought in supermarkets in the semi-finished boxed. No lentils with spinach instead of silk can be.

● noodles taste of how much water is a key factor, we must figure out a good.

Chinese:炒面怎么做？？？

类别: 餐饮食品

问题:
方法简单为好，步骤一步一步列出来就得，别答得像课本上那样就好。

回答:
锅里放水煮沸放入面条焯一下捞出放入冷水中,待锅中附料炒好后放入年糕,这样就不会粘锅,而且炒出来的面会很Q

回答:
1》中式炒面的做法：
原料：
鸡蛋炒面3袋(黄色，在一般超市都有)、广式香肠6根、切成碎粒、胡萝卜丝、葱丝、洋葱丝、酱油
做法：
(1)将炒面放入开水中抄一下，别超过1分钟；
(2)将切好的香肠粒，胡萝卜丝，葱丝和洋葱丝放入油锅炒一下，可放少许酱油(约1—2勺)，3—4分钟后即出锅备用；
(3)将炒面分成若干份，分别炒制.在炒的过程中，加酱油，待炒面变成金黄色后即可出锅，然后装盘后浇上炒好的香肠和胡萝卜丝等即可。
2》日式海鲜炒面
[菜系]日本料理
[原料]鱼肉80克、青椒30克、洋葱20克京、葱10克、蘑菇10克、大蒜1只、虾仁30克、目鱼30克、色拉油少许、酱油少许、盐少许、意大利干面条120克
[制作过程]
　　１、把鱼肉、青椒、洋葱、京葱、目鱼切成细条，蘑菇切片，大蒜切末。用热水把面条煮10分钟，控去水分。
　　２、在炒锅中加入色拉油、鱼肉、虾仁、目鱼炒熟后，加入青椒、洋葱、京葱、蘑菇、大蒜炒熟散发香味后，加入面条炒匀后，浇入酱油、盐炒匀即可食用[特点]日本风味，鲜香适口。
3》左权炒面
　　左权的炒面，是一种具有独特地方风味的简易面食。因其来自民间，故渊源无据可拷。据老年人，起码在清代，炒面已为百姓普遍食用。
原始的干炒面是将玉米粒上火干炒，磨成面粉即成，十分粗糙，简单。随着历史进程，左权劳动人民对于干炒面这一面食不断加以改进，逐步发展为“香炒面”，“舔炒面”等。
　　左权炒面不仅制作简单，而且易贮存，易携带，干食或以茶、汤拌和面食皆可，非常方便，故深受当地农民大众的喜爱。
　　随着人民生活水平的不断提高，左权人民现食炒面者虽然不多，有时为了方便劳动，或图个新奇，炒面还不时出现在人们的餐桌上。
炒面的制作方法如下：
[原料]玉米、莜麦、柿皮、花椒、食盐等。
[工艺]将玉米粒、莜麦、花椒与食盐亦炒至八成熟，和在一起磨成面粉制成香炒面。甜炒面与香炒面制法相同，只是不加食盐，而加入适量柿皮，一同磨即成。食用时，其干、湿程度随食者喜好而定。亦棵加鲜柿子拌食。
[特色]气味芳香，香甜可口。
4》炒面：
炒面的制作方法是将和好的面揪成约两厘米见方的面片下锅过水，或把过水的拉面切成3—4厘米的小段，和羊肉、葱头、西红柿、青椒等爆炒，其风味与拉面又迥然不同。
5》三鲜南炒面
三鲜南炒面，是榆次的一种xx面食。制作时，由于先用面萝炒面一次，海参、鱿鱼、玉兰片又需烩一次，故又谓之“两出瓢”。
三鲜南炒面为民国初年榆次县前街“双盛圆”饭馆的高厨“计蛮”师傅所创，作工精细，工艺独特。
三鲜南炒面的制作方法如下：
[原料]精粉、食油、海参、鱿鱼、玉兰片、各种辅料调味。
[工艺]将白面团用手拉成龙须面，下油锅炸，呈金黄色后，取出装盘，上笼蒸几分钟，再上瓢炒，再装另盘，然后将玉兰片、海参、鱿鱼上瓢烩，出瓢后浇在面上即可食用。饮食界谓之“两出瓢”，此面肥而不腻，味道鲜美。
[特色]酥软可口，色鲜味美。
6》炒面的制作方法
将燕麦(或大麦、玉米)炒熟炒香，冷却即磨碾成粉即成。食用时，取些许炒面装入碗中，加凉水 匀即成。多加水可调制成粥解渴，少加水则可调成炒面馍状充饥

炒面

　　材料：细面条、扁豆丝、肉丝、西红柿、葱、蒜

　　调味料：酱油、醋、盐、油（建议用粟米油、山茶油或橄榄油）

　　做法：将细面条上蒸锅蒸熟。将肉丝和扁豆丝一同炒熟，加适当盐即可，盛出待用。锅内放油加热，加入葱花，加蒸熟的面条翻炒（面条要用手拉断，成5至10厘米长），放入盐、蒜、西红柿、酱油、醋，加适量水（如拿捏不准可一次少加些，待不够再加。水加多了面就糊了，加少了面太硬口感不好）。待西红柿将水分全部渗入面中，面基本炒好后，加入先前炒好的肉丝扁豆，一同翻炒出锅。盛碗后，配上外买的香肠、肘花味道更加。

　　几项要点：

　　●一定要放西红柿。

　　●扁豆丝和肉丝可以在超市中买到盒装的半成品。没有扁豆丝用菠菜代替亦可。

　　●水的多少是炒面口感的关键因素，要拿捏好。