How to make Korean soup mixed noodles?

Pasta 200 g Cashew nuts 20 g Walnuts 30 g Pumpkin seeds 30 g Sunflower melon seeds 20 g Black sesame seeds 10 g White sesame seeds 10 g Toon leaves About 14 pieces Soy sauce sauce 20 g White wine vinegar 30 g Fructose 20 g Olive oil 20 g [Beijing mixed sauce noodle production process] 1Bake cashews, walnuts, pumpkin seeds and sunflower seeds in the oven until golden brown and set aside. 2.

Stir-fry the black and white sesame seeds until the fragrance overflows, then crush and set aside. 3.Sauté the toon leaves in hot olive oil until crispy and set aside.

4.Mix soy sauce, white wine vinegar and fructose well and set aside. 5.

Bring to a boil of water, add 1 tsp of salt, add pasta and cook for 8 10 minutes, stirring constantly to avoid touching the pan. 6.Scoop up the pasta from method 5 and mix well with the sauce from method 4, then add the ingredients of method 1 and 3 and mix well.

Ingredients: cucumbers, frozen mixed vegs, onions, chicken breasts, etc. Seasoning:

Korean black sauce (black bean paste) (I bought it at the Korean store behind the Hurstville train station), a little soy sauce, chicken essence, starch, etc. Let's not talk about boiled noodles! But it's still nonsense, it's better to use 'ramen', (I forgot what brand, but Chinese stores sell it, $a pack).(ps:

Last time I ate the beef noodles made by her husband at Chang's house, it was very delicious, this is the noodle! - Highly recommended! Straight over to the fried sauce!

First, let's talk about how to make diced chicken sauce. As the name suggests, the best meat is first diced (chicken), and then salt, cooking wine, and starch (in order to ensure the tenderness of the meat, so it must be small). After the oil is hot, first put some minced ginger and onion, and stir-fry until fragrant.

Then put the diced meat in it, push it with a frying spoon and pour a small amount of soy sauce to enhance the color (note, it is to enhance the color, not to season, so don't put too much, otherwise the sauce will be very salty), and immediately pour in the Korean dark sauce. Add an appropriate amount of water. The next thing to do is to turn off the low heat, and turn off the heat until the sauce is just right to turn on, but not very much.

If the sauce is thick, you can add a little more water. Add some sugar and chicken bouillon. In general, do not put salt.

Taste how it tastes and tune to your liking. After that, you want to stir constantly with a sauté pan in one direction, stirring ......(Don't mess around). How long will it be?

Stir until the color of the sauce turns jujube red, exudes a fragrance, and begins to precipitate oil. The whole process generally takes 10-15 minutes. When the sauce is almost cooked, add mixed vegs.

1. Finely chop the pork belly, squeeze the sauce in a bowl, and finely chop the green onion, ginger and garlic for later use.

2. Add oil to the pan and stir-fry the pork belly over low heat, add thirteen spices, ginger and minced garlic and fry together.

3. Fry until the minced meat turns light yellow, put in the sauce and stir-fry slowly (must be on low heat), low heat can not only fry the fragrance of the sauce to the fullest,..

4. Add 1 3 bowls of water to the stir-fried sauce, put it on low heat and slowly boil it into a meat sauce.

5. Hook the cornstarch and chicken essence into the sauce, pour it into the sauce over low heat, and cook slowly for another 2 minutes to thicken the sauce and then get out of the pot.

The main ingredients include: 50 grams of pork rump meat, 30 grams of yellow sauce, one egg, 150 grams of noodles, 50 grams of cucumber, and 30 grams of carrots. The operation method is: cut the pork into cubes and dilute the yellow sauce with beer; Shred the cucumber and slice the carrot.

Put the meat in hot oil, add green onions, ginger and coriander after changing color, and pour in the prepared yellow sauce after the fragrance is stir-fried. Stir-fry slowly over low heat, and add some sugar when the sauce is fragrant; When the sauce turns red and black, add minced green onions, sesame oil, cooking wine, stir-fry evenly, and remove from the pan immediately. After the sauce is fried, mix well with the side dishes and noodles.

Ingredients: Northern ramen (250g), minced pork (250g), braised tofu (4 pieces), cucumber (1/2), egg (1 piece), edamame kernel (100g), shallots (3 pieces).

Seasoning]: Oil (4 tablespoons), salt (1 tablespoon), sweet noodle sauce (3 tablespoons), Pixian bean paste (1 tablespoon), sugar (1 tablespoon), cornstarch water (1/2 cup).

Method] 1 Wash the cucumbers and shave them into fine strips, peel and chop the shallots; Blanch the edamame kernels in boiling water and drain in a cold river.

2 Cut the braised bean curd into cubes, beat the eggs into a bowl and beat them into an egg mixture for later use.

3 Heat 1 tablespoon of oil, pour in the egg mixture, fry over low heat to form an omelet, serve and cut into shredded eggs and set aside.

4 Heat 3 tablespoons of oil, stir-fry minced shallots until fragrant, first pour in ground pork and stir-fry into minced meat, then pour in diced tofu and stir-fry well.

5. Add 3 tablespoons of sweet noodle sauce, 1 tablespoon of Pixian bean paste, 1 tablespoon of sugar and 1 cup of water, stir well, bring to a boil and pour in half a cup of cornstarch water to thicken and make a fried sauce for later use.

6 Boil half a pot of water, add 1 tablespoon of salt, stir in the ramen noodles and bring to a boil over medium heat, add two waters, remove the cold river and drain the water.

7 Place the noodles in a large bowl and arrange with the cucumbers, eggs, and edamame.

8 Scoop in the sauce, drizzle with the sauce and mix well before serving.

1 Semi-fat and lean pork should be selected as the best, the lard will be stirred out during cooking, and the noodles will be smooth and fragrant, and the taste of the whole lean pork will be much inferior.

2 Sweet noodle sauce is an indispensable seasoning for making fried sauce, which is a sauce-like condiment made of flour as the main ingredient, through koji making and heat preservation and fermentation.

3 Sweet noodle sauce is sweet and salty, with both sauce aroma and ester flavor, suitable for cooking sauce stir-fried and pickled dishes, and can also be dipped in green onions, cucumbers, roast duck and other dishes.

4 When seasoning the fried sauce, those who like spicy can add bean paste, and those who don't like spicy can add soybean paste; In addition, the side dish can be changed according to personal taste, such as replacing edamame kernels with bean sprouts.

Ingredients]: 500 grams of semi-fat and lean minced pork, 150 ml of sweet noodle sauce of Hongfangyuan, 150 ml of water, 1 chives, 1 spoon of dark soy sauce, 200 grams of mung bean sprouts, 1 cucumber, appropriate amount of noodles, appropriate amount of garlic, appropriate amount of vinegar.

Method] 1 Pour the dark soy sauce and yellow sauce into a large bowl, then add 150ml of water and mix slowly with chopsticks; Chop the green onion into minced pieces and set aside.

2 Pour more oil than stir-fry vegetables into the wok and heat it, add the chopped Beijing onion and stir-fry for half a minute, then pour in the minced meat and stir-fry together until it changes color and degenerates, then pour in the well-mixed yellow sauce and slowly stir-fry for 78 minutes over the lowest heat.

3 Blanch the washed mung bean sprouts in boiling water and remove them immediately; Wash the cucumbers and cut them into shreds; Chop the garlic into minced garlic and set aside.

4 Blanch the water from the blanched mung bean sprouts, add the noodles to cook, then remove the noodles and dip them in cold boiled water, then remove them and put them in a bowl.

5 Finally, put the mung bean sprouts and cucumber shreds on the noodles, then add 1 tablespoon of fried fried sauce and minced garlic, then pour a little vinegar and mix well.

2 Mix the yellow soy sauce evenly.

3 Do not pour in minced meat, stir-fry slowly over low heat.

4 Remove the mung bean sprouts in hot water as soon as possible. Prevents the color from becoming heavy.

Ingredients: noodles, asparagus, shiitake mushrooms, green peas, corn kernels, pork belly, cooking wine, salt, noodle sauce.

How to make noodles: It is best to roll the noodles, but in order to save trouble, the noodles are also ready, boiled in cold water or mixed with sesame oil to prevent sticking, and set aside;

Preparation of the sauce:

1. Cut your favorite vegetables into cubes, chopped green onions and minced ginger for later use; (I use asparagus, shiitake mushrooms, green bean kernels, corn kernels, and put my favorite vegetables to make it).

2. Cut the pork belly into cubes, marinate in cooking wine and salt for 15 minutes and set aside; (Replacing it with ham is also a line, but it doesn't have the fragrance of pork belly).

3. Heat the oil in a pot, stir-fry the meat until slightly white, add chopped green onion and minced ginger and stir-fry until fragrant, add a little light soy sauce and stir-fry the vegetables;

4. Add two tablespoons of noodle sauce to the pot and stir-fry, while adding a small half bowl of water, and the dish will turn black immediately. Thicken the sauce over high heat.

5. Pour it on the noodles, mix well, and serve!

1. A small bag of dried yellow sauce.

2. Put the yellow sauce in a bowl. Then mix slowly with water.

3. Cut the meat into small dices (preferably with a little fat, more fragrant) The smaller the dice, the better.

4. Finely chop the green onion and set aside.

5. Heat the oil pan and pour the oil. How much depends on your preference. Of course not too little, otherwise it sticks to the pan.

6. When the oil is hot, add the diced meat and stir-fry.

7. When the diced meat 8 is ripe, pour the prepared sauce into the pot. At this time, the fire should be adjusted to a low heat.

8. Slowly boil the sauce on low heat, stirring constantly with a spatula to avoid sticking to the pan. At the same time, depending on the consistency of the sauce, add an appropriate amount of water.

8. Pour the chopped green onion into the pot, beat three eggs (three eggs in a bag of dry yellow sauce is more appropriate) and put them into the sauce, and stir well with a spatula.

10。When the sauce is fragrant and the color turns oily and yellowish, turn off the heat and remove the sauce from the pan. (The longer the sauce is boiled, the better, because the oil in the yellow sauce can be forced out).

11。If you can't eat the sauce (boiled), put it in a bowl, cover it with plastic wrap and store it in the refrigerator, and eat it next time.

Note: Do not add salt when boiling the sauce!! Because the sauce itself is salty.

Only the yellow sauce will taste a little dry and salty, you can put half of the yellow sauce and a little sweet noodle sauce, the ratio is 2:1, so the match is very good!

Step 1: Cook the noodles.

It is not recommended to use very thin noodles such as egg noodles and dragon beard noodles to make fried noodles, I generally use buckwheat noodles to make them, one is that the taste is better, and the other is that buckwheat leaves belong to coarse grains, and it is good for the body to eat.

After the noodles are cooked, they are soaked in cold water and set aside, because this makes the noodles more chewy.

Step 2: Prepare the material.

Cut the meat, cucumber, and green pepper into cubes, which can be worn casually according to your preference, or you can add diced carrots, diced ham, green beans, etc.

Step 3: Cooking.

Put an appropriate amount of oil in the pot, pour in the diced meat after the oil is hot, add the diced cucumber and green pepper after frying, continue to stir-fry, stir-fry for about 1 minute, put in the Korean Shunchang rice sauce, the dosage for two people is about 50 grams, that is, a quarter of the rice sauce in a box of 200 grams, stir-fry quickly, let the sauce and the ingredients fully integrate, add a small amount of water or hook the thickener, bring the water to boil, add a little salt and chicken essence. Can.

Step 4: Consume.

Put the noodles in a bowl, pour the sauce over them, stir well, and a bowl of delicious jajanjangmyeon is ready.

1. Prepare materials:

300 grams of noodles, sesame oil.

Sauce: 150g minced pork, 100g green onion mate sauce (for Korean style: real fried sauce), cooking wine, sugar, ginger, shallots, garlic, etc.

Vegetables: green peppers, celery, onions, carrots Minced meat Step 1: Seasoning.

1. Heat the oil pan and pour in 1 tablespoon of oil.

2. After the oil is hot, add ginger, shallots and garlic and stir-fry until fragrant;

3. Add minced meat, cooking wine, and stir-fry.

4. After the minced meat changes color, add the noodle sauce and stir-fry, pour in a small half bowl of water, and add sugar; (If you like spicy, you can add some hot sauce).

5. After boiling over medium heat, change to low heat and cook until it is a little thick;

6. Remove from the pot and pour into a bowl and set aside.

Step 2: Fabric.

7. Start another pot, put in the noodles after the water boils, and the water must exceed about 2 cm on the noodles;

8. Add some cold water after boiling and boil for a while;

9. Turn off the heat, remove the noodles and put them in the funnel;

10. Strain the cold boiled water prepared in advance, and pick it up with chopsticks to prevent sticking;

Step 3: Vegetables (casual, seasonal vegetables).

11. Pour a little oil into the pot, stir-fry the vegetables, add salt and sugar chicken essence, fry and put on a plate.

A bowl of delicious jajangmyeon is out! Add sauce and vegetables to the noodles, mix well and serve.