Thank you China 謝謝
Education and Culture both cannot be caged within any limit.
It spread across countries religions any kind of political or economical boundaries.
In the way we are thankful to CHINA that we have learnt to taste Tea or have Noodles to feed ourselves in a fast and hungry situation.
Let us know the recipe of INDO-CHINESE DISH.
MUSHROOM NOODLES RECIPE
prep time 10 mins
cook time 15 mins
total time 25 mins
mushroom noodles recipe - quick and tasty stir fried mushroom noodles.
course: brunch, side
cuisine: Indo Chinese
servings: 2 to 3
ingredients (1 cup = 250 ml)
200 grams noodles
300 to 400 grams mushrooms or 3 to 4 cups sliced mushrooms
½ tablespoon chopped garlic (lahsun)
½ tablespoon chopped ginger (adrak)
1 teaspoon chopped green chilies - about 1 to 2 green chilies chopped
½ teaspoon black pepper or white pepper
½ cup chopped spring onions
1 to 2 teaspoon finely chopped celery (optional)
2 to 2.5 tablespoon oil
1 tablespoon soy sauce or add as required
½ teaspoon rice vinegar or regular vinegar
2 tablespoon spring onion greens for garnish
salt as required
how to make recipe
heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. add the noodles and cook according to the package instructions. you can use hakka noodles or instant noodles for this recipe. even whole wheat noodles will work.
when the noodles are cooking, rinse and chop all the veggies or you can chop the veggies before you start cooking the noodles.
drain and rinse the noodles in running water, so that the noodles stop cooking.
then add 2 tsp oil and gently mix, so that the oil gets evenly coated on the noodles. cover and keep the noodles aside.
heat oil in a wok or kadai or a pan. on a low to medium heat, first add 1/2 tbsp chopped garlic, 1/2 tbsp chopped ginger and 1 tsp chopped green chilies. for a spicy hot tasting noodles, you can increase the amount of green chilies.
saute for a few seconds, then add 1/2 cup chopped spring onions. add both the white and green part. reserve 2 tbsp of the greens for garnish.
stir and saute the spring onions till they turn translucent. then add the sliced mushrooms
stir the mushrooms very well and saute them on a medium to high flame stirring occasionally. the mushrooms will leave water while cooking.
continue to saute till all the water dries up and the mushrooms become light golden from the edges.
then add 1/2 tsp black pepper. you can also use white pepper instead of black pepper.
add 1 tbsp soy sauce and stir very well. add the noodles. add salt as required.
stir and toss the noodles very well.
add 1/2 tsp rice vinegar or regular vinegar. stir.
switch off the flame and lastly add the chopped spring onions greens.
give a final stir and serve mushroom noodles plain or with dry veg manchurian or veg manchurian gravy or veg balls in hot garlic sauce.
how to make mushroom noodles recipe:
- heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. add 200 grams of noodles and cook according to the package instructions. you can use hakka noodles or instant noodles for this recipe. even whole wheat noodles will work.
- when the noodles are cooking, rinse and chop all the veggies or you can chop the veggies before you start cooking the noodles.
- drain and rinse the noodles in running water, so that the noodles stop cooking. then drain again very well.
- then add 2 tsp oil and gently mix, so that the oil gets evenly coated on the noodles. cover and keep the noodles aside.
- heat oil in a wok or kadai or a pan. on a low to medium heat, first add ½ tbsp chopped garlic, ½ tbsp chopped ginger and 1 tsp chopped green chilies. for a spicy hot tasting noodles, you can increase the amount of green chilies. saute for a few seconds.
- then add ½ cup chopped spring onions. add both the white and green parts. reserve 2 tbsp of the greens for garnish.
- stir and saute the spring onions till they turn translucent.
- then add the sliced mushrooms.
- stir the mushrooms very well and saute them on a medium to high flame stirring occasionally.
- the mushrooms will leave water while cooking.
- continue to saute till all the water dries up and the mushrooms become light golden from the edges.
- then add ½ tsp black pepper. you can also use white pepper instead of black pepper.
- add 1 tbsp soy sauce and stir very well.
- add the noodles.
- add salt as required.
- stir and toss the noodles very well.
- add ½ tsp rice vinegar or regular vinegar. stir.
- switch off the flame and lastly add the chopped spring onions greens. you can also garnish the noodles with the spring onion greens instead of adding them at this step.
- give a final stir and serve mushroom noodles plain or with gobi manchurian or veg manchurian gravy.
教育和文化不能籠罩在任何限制之內。
它傳播各國宗教之間的任何一種政治或經濟的界限。
感謝中國方面，我們已經學會了品嚐茶或者吃麵條，以快速和飢餓的狀態養活自己。
讓我們知道INDO-CHINESE DISH的配方。
蘑菇麵食譜
準備時間
10分鐘
做飯時間
15分鐘
總時間
25分鐘
蘑菇麵條食譜 - 快速和美味的炒蘑菇麵條。
當然：早午餐，一邊
美食：印度華人
份量：2至3份
配料（1杯= 250毫升）
200克麵條
蘑菇300至400克或蘑菇3至4杯切片
½湯匙切碎的大蒜
½湯匙切碎的薑
1茶匙切碎的綠色辣椒 - 約1至2個綠色辣椒切碎
半茶匙黑胡椒或白胡椒
½杯切碎的蔥
1至2茶匙切碎的芹菜（可選）
2至2.5大湯匙油
1湯匙醬油或根據需要添加
½茶匙米醋或普通醋
2湯匙蔥花裝飾
根據需要加鹽
如何製作食譜
用鹽和幾滴油加熱鍋中足夠的水，直到沸騰。根據包裝說明添加麵條和烹飪。這個食譜你可以使用客家麵條或方便麵。即使全麥麵條也能起作用。
當麵條在做飯時，沖洗並切碎所有的蔬菜，或者在開始做麵條之前，先將蔬菜剁碎。
用流水沖洗麵條，使麵條停止烹飪。
然後加入2茶匙油，輕輕攪拌，使油均勻地塗在麵條上。把麵條放在一邊。
在炒鍋或火鍋或鍋裡加熱油。首先加入1/2湯匙切碎的大蒜，1/2湯匙切碎的薑和1茶匙切碎的綠色辣椒。對於辛辣的辣味麵條，可以增加青辣椒的用量。
炒幾秒鐘，然後加1/2杯切碎的洋蔥。添加白色和綠色部分。保留2湯匙的綠色裝飾。
炒洋蔥，直到變成半透明。然後加入切片蘑菇
將蘑菇很好地攪拌，偶爾用中等火焰攪拌。蘑菇在烹飪時會離開水面。
繼續炒，直到所有的水都變乾，蘑菇從邊緣變成淺金色。
然後加入1/2茶匙黑胡椒。你也可以用白胡椒代替黑胡椒。
加1湯匙醬油，攪拌均勻。添加麵條。根據需要添加鹽。
把麵條攪拌均勻。
加1/2茶匙米醋或普通醋。攪拌。
關掉火焰，最後加入切碎的蔥蔥。
最後攪拌，並將蘑菇麵條或乾蔬菜滿州或蔬菜滿州肉汁或蔬菜球在熱蒜醬。
如何做蘑菇麵食譜：
1.用鹽和幾滴油加熱鍋中足夠的水，直到沸騰。根據包裝說明加入200克的麵條並做飯。這個食譜你可以使用客家麵條或方便麵。即使全麥麵條也能起作用。
2.當麵條做飯，沖洗和切碎所有的蔬菜，或者你可以切開蔬菜，然後開始做麵條。
3.流水沖洗麵條，使麵條停止烹飪。然後再次流失很好。
4.然後加入2茶匙油，輕輕攪拌，使油均勻地塗在麵條上。把麵條放在一邊。
5.在鍋中或油鍋或鍋中加熱油。首先加入½tbsp切碎的大蒜，½tbsp切碎的薑和1 tsp切碎的綠色辣椒。對於辛辣的辣味麵條，可以增加青辣椒的用量。炒幾秒鐘。
6.然後加入半杯切碎的洋蔥。添加白色和綠色部分。保留2湯匙的綠色裝飾。
7.炒洋蔥，直到半透明。
8.然後加入切片的蘑菇。
9.將蘑菇很好地攪拌，偶爾用中等火焰攪拌。
10.烹飪時，蘑菇會留下水。
11.繼續炒，直到所有的水都變乾，蘑菇從邊緣變成淺黃色。
12.然後加入半茶匙黑胡椒。你也可以用白胡椒代替黑胡椒。
13.加入1湯匙醬油，攪拌均勻。
14.加麵條。
15.根據需要添加鹽。
16.把麵條攪拌均勻。
17.加入半茶匙米醋或普通醋。攪拌。
18.關閉火焰，最後加入切好的蔥葉。你也可以用蔥花裝飾麵條，而不是在這一步添加它們。
19.最後一個動作，服務蘑菇面樸素或與戈壁滿洲或蔬菜滿州肉汁。