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How do you make dragon beard noodles?

Preparation materials: 150 grams of dragon beard noodles, cuttlefish fillets, eggs, grass shrimp, clams, shiitake mushrooms, fish fillets, pea pods. Seasoning: 1 tablespoon of chopped onions, half tablespoon of chili powder, 2 cups of hot fish soup, 1 tablespoon of refined salt, 1 tablespoon of ginger juice, 1 tablespoon of sugar.

Preparation materials: longxu noodles, an egg, a tomato, a coriander, salt, light soy sauce, pepper. After all kinds of dishes are washed, cut tomatoes into small pieces, chopped onions, shredded ginger and parsley. Put oil in the pan, heat the oil, add chopped onions and shredded ginger and saute until fragrant. Put the tomatoes in the pan and stir-fry the red oil. Add water and bring to the boil. Knock into an egg, don't stir, turn off the fire.

Practice: soak the noodles in hot water and set aside. Put oil in the pan, add spring onions, ginger and garlic and saute until fragrant, add bean paste and stir-fry the red oil, then add minced pork and stir-fry until discolored. Add soy sauce, cooking wine, sugar and salt to season, finally add soft dragon beard noodles, quickly stir-fry well, sprinkle with sesame oil and serve.

The dragon beard noodles on February 2 must not be easy. This time, the fresh dragon beard noodles with the mechanism are strong and smooth to eat. 1 egg, 2 grams of salt, 135 grams of water, beat into a uniform egg liquid. Pour 400 grams of flour into the noodle machine, pour in the egg liquid, select the dragon beard noodle functional template, make the fresh dragon beard noodles well. If homemade dragon beard noodles are troublesome, you can also use dried dragon beard noodles or buy ready-made dragon beard noodles instead.

How to make sour soup dragon bone noodles simple and delicious?

1. Prepare the bone soup bottom: clean the pig keel, put it into the pot and add water, boil the fire and skim off the floating foam, turn to low heat and simmer for about 1-2 hours, so that the fragrance of the bone is fully released. You can also use a pressure cooker to shorten the time. While boiling the bone soup, prepare other ingredients: wash and shred sauerkraut, sliced tomatoes, sliced ginger, sliced garlic, chopped spring onions, chopped chili peppers, and chopped coriander.

2. The steps for making sour soup keel noodles are as follows: first, mix flour, eggs and proper amount of water, stir evenly, and knead into a smooth egg dough. Cover the dough with a wet cloth and let stand for 10 minutes to help the dough relax. After the dough is ready, roll it into 1cm thick slices, then cut it into thin strips with a knife, and then cut into Xiaoding. In order to prevent adhesion, you can evenly sprinkle some flour on the cut dough.

3. Add eggs and water, knead until smooth, cover with a wet cloth, simmer for 10 minutes, then roll into slices 1 cm thick, cut with a knife, change to Xiaoding, sprinkle with flour to prevent sticking. Then press a patterned noodle on the comb, boil it in a boiling water pan until 7 minutes cooked, then remove it with a leaky spoon, cook it in a boiled sour soup, scoop it into a bowl with sour soup, sprinkle with chopped onions and drop a few drops of wood ginger oil.

4. After the noodles are boiled, add the right amount of water to cook the noodles, remove the lid when boiling, skim off the floating foam, scoop the noodles into a bowl, and pour into the right amount of noodle soup. Steamed bread production method: steamed bread is made of a variety of vegetables noodles, divided into raw and cooked. Some are mashed garlic, garlic flowers, pickles (spring pickles); some are green vegetables, Chuanxiong, green pepper. Wash the vegetables, blanch them in boiling water, then cut them into shredded or sliced pieces.

5. Crush the old noodles and mix them in clean water, so that the old noodles can be fully dissolved in clean water. The prepared glutinous rice flour is also mixed with an appropriate amount of water into sparse noodle water. Steps: heat the water that dissolves the old noodles on the fire, stir the pot while cooking, and pour the mixed noodle water into the pot at the same time.

The course of making pasta for the dragon

1. Wake up the noodles: sprinkle the sugar into the flour, stir and dissolve the yeast in warm water, then slowly pour into the flour, stir until the surface is smooth. Cover with cling film and wake up to twice the size. "Dragon body" production: knead and exhaust the awakened dough, set aside about 15 grams of dough for subsequent production of dragon horns, whiskers and claws, the remaining dough into the shape of a dragon, the head of the dragon should be slightly thicker, until the tail gradually thinns.

2. The course of making pasta for dragon is as follows: material preparation: 80 grams of ordinary flour, 0.5 grams of yeast, 2 grams of black beans, 2 grams of white sugar, 42 grams of warm water and 1 grain of red wolfberry.

3. Production steps: mixing and fermentation: pour the medium gluten flour into a large bowl, dig a small hole in the middle, and add yeast powder and sugar. Then slowly add warm water and stir the flour with chopsticks until all the flour is snowflake. Then knead the flour into a smooth dough by hand, cover with a wet cloth or plastic wrap, and ferment in a warm place for 1-2 hours until the dough doubles in volume.

4. Food pigment (optional, for decoration) production steps: mixing and fermentation: add dry yeast to warm water and let stand for 5 minutes until the yeast completely dissolves and foams. In a large bowl, mix the flour and sugar well, then pour in the yeast water and stir until the flour fully absorbs the water.

Steamed noodle dragon steamed bread is a kind of creative and interesting Chinese pasta, not only delicious, but also unique in shape, similar to the dragon shape, meaning auspicious. Making steamed noodle dragon steamed bread requires basic materials such as medium gluten flour, warm water, dry yeast, white sugar, edible oil and edible pigment. The production steps include noodle mixing and fermentation, shaping, secondary fermentation and decoration, and cooking.

The practice of steaming noodle dragon steamed bread

Noodles and fermentation: add the dry yeast to warm water and let stand for 5 minutes until the yeast completely dissolves and foams. In a large bowl, mix the flour and sugar well, then pour in the yeast water and stir until the flour fully absorbs the water.

In the cooking step, put the fermented dragon steamed bread into a steamer, cover the pot, steam for 15 minutes, turn off the heat and simmer for 5 minutes. When making steamed noodle dragon steamed bread, we should pay attention to the water temperature of mixing noodles, the creativity of shaping, the importance of secondary fermentation and the tightness of cooking. Steamed noodle dragon steamed bread can be used as a snack for festive celebrations or as a delicacy on the daily dinner table. It is a good choice.

First of all, mix warm water with baking powder, after it dissolves, add to the flour and knead to form a smooth dough. Place the dough in a warm place and let it ferment until it expands to twice its size. After the fermented dough is taken out, knead again until there are no obvious bubbles on the surface, and then divide it into small dough of the same size. Sprinkle the dough with flour and gently put it into the mold to make a fish-shaped cake.

Steaming noodle dragon is the simplest.

Put the noodle dragon in a steamer for 15-20 minutes, then steam over high heat, turn to medium heat for 15-20 minutes. Steam and stew for 3-5 minutes and you can get out of the pot.

Noodles and fermentation: add the dry yeast to warm water and let stand for 5 minutes until the yeast completely dissolves and foams. In a large bowl, mix the flour and sugar well, then pour in the yeast water and stir until the flour fully absorbs the water.

In the cooking step, put the fermented dragon steamed bread into a steamer, cover the pot, steam for 15 minutes, turn off the heat and simmer for 5 minutes. When making steamed noodle dragon steamed bread, we should pay attention to the water temperature of mixing noodles, the creativity of shaping, the importance of secondary fermentation and the tightness of cooking. Steamed noodle dragon steamed bread can be used as a snack for festive celebrations or as a delicacy on the daily dinner table. It is a good choice.

People who die in their families can't be steamed for three years. They have to rely on nearby neighbors, relatives and friends to send them, and one family to send two. Some families with good popularity can receive two sacks of noodle lamps, but they can't light them. 3, married daughter, can not watch the lamp in her mother's house, I do not know the reason, anyway taboo. So we got out of here before the tenth five.

Practice of pasta in the year of the Dragon

There are a variety of pasta practices in the year of the Dragon, the most representative of which are dragon-shaped noodles and dragon-shaped steamed buns. Longxu noodles symbolize the long beard of the dragon with its slender noodles, while the dragon-shaped steamed bread presents the vivid shape of the dragon through ingenious modeling. In Chinese traditional culture, the dragon is a symbol of auspiciousness, representing authority, dignity and auspiciousness. Every year of the Dragon, people celebrate it in a variety of ways, among which making pasta for the year of the Dragon is a unique and creative way.

The classification of noodles can be divided into: cake, dumplings (dumplings), strips (noodles), cakes, dumplings (dumplings), rolls (egg rolls, pancake rolls, spring rolls, etc.), frozen (watermelon jelly), etc. The technological process of pastry 1. select the raw material selection of raw materials, that is, the selection of high-quality raw materials.

Longxu Noodle: Longxu Noodle is a traditional Chinese pasta, and it is also one of the special delicacies of the year of the Dragon. Noodles are slender and soft, shaped like the hair of a dragon, implying longevity and good fortune. People will make and taste dragon beard noodles during the year of the Dragon to pray for good luck and health. Dragon scale cake: Dragon scale cake is a traditional Chinese cake and an auspicious food for the year of the Dragon.

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Small filling Festival. This custom originates from the ancient farming culture, symbolizing the fullness of granaries and abundant grain in the new year. Through sacrificial activities, people express their respect for agricultural gods such as land gods and grain gods, in order to pray for a bumper harvest. On this day, some places will make all kinds of pasta to symbolize the full grain warehouse, while others will scatter ash in the yard to form a hoarding pattern, and put grain or light oil lamps in the middle to celebrate. 2: eat pancakes or pancakes.