In some supermarkets in Beijing, fresh "udon noodles" are often sold in vacuum sealed packaging. A big bag weighs 800 grams, and there are four small bags inside, each bag of 200 grams, just enough for one person. This kind of noodle is very easy to use and is most suitable for office workers working in the morning and evening. It is convenient and fast, and tastes smooth. As long as you prepare the raw materials, it only takes ten minutes to cook. <br />After putting the noodles into the pan, they can be boiled for a brief 3 minutes. Because it is a cooked semi-finished product, they can be boiled in boiling water for another 2 minutes before being taken out. Serve it with some ingredients such as seafood or cooked meat, and then pour it on the surface with boiled thick soup or clear chicken soup! <br />Don't worry if you don't have thick soup. It takes time to make thick soup. It is recommended that you use concentrated chicken juice. It is sold at the Carrefour supermarket in Beijing. Just mix it with water and slightly blend it to get a bowl of delicious chicken soup. Today, I will make a simple and quick "Guzai Seafood Udon Noodles" for you. The method is as follows;
Ingredients: bean paste,chicken essence,sesame,coriander,lettuce,bell pepper,lotus root,mushrooms,broccoli,Squid roll,beef omasum,quail eggs,cooking wine,salad oil,Jiang,garlic,soy sauce,green onions,kelp,fish ball,the pepper
Paella is a specialty of Spain and Italy and is representative. This delicious food is delicious and not complicated to make. It is similar to China's braised rice, except that it is different in the operating methods, materials and condiments. As long as you can understand a little about its making process, you can make authentic paella at home. <br />There are several types of paella, including paella made of pure seafood, paella made of fungi and vegetables, paella made of cuttlefish sauce, chicken paella, etc. Each has its own characteristics and tastes very delicious. <br />"Crocus" is an important condiment in making paella, also known as "saffron". It was originally an imported product. It was introduced from Europe to the Middle East more than a thousand years ago, then from the Middle East to India, and later from India to China. Saffron, formerly known as crocus or crocus, grows in plateau areas above 3,000 meters above sea level. The climate and humidity must be appropriate. The flowers are blue or colorful, and the so-called saffron is just the stamen part. Because the picking comes from the stamen part, the yield will naturally be low, and the price will become expensive! <br />Saffron is regarded as a precious medicinal material in China, while in Spain and Italy it is regarded as a seasoning and used to make rice noodles or soups. At present, the country with the highest production of saffron is not China but Iran. Buying it there is equivalent to RMB 20 per gram. In China, it costs more than 80 yuan. The longer the stamens, the more expensive the price. <br />You only need to use very little saffron to make paella. Generally, 500 grams of rice are used to make paella, and only 0.5 grams of saffron is enough.
