How to make the sauce noodles delicious, how to make the noodles delicious

Let's learn how to make jajangmyeon!

Ingredients: 3 eggs, 2 tofu skins, 3 squeezed noodles, some shrimp, some dried bamboo shoots, a little chopped green onion, an appropriate amount of cooked lard, an appropriate amount of salt, and an appropriate amount of soy sauce. Beat the eggs, add a little salt, spread them into egg cakes and cut them into shreds, cut the green onions, and boil water for later use.

Put the squeezed noodles, bean curd skin, dried bamboo shoots, and shrimp together in boiling water, cook for 3 to 5 minutes, season in the process, add salt, soy sauce. <

How to squeeze the noodles:

1. Prepare ingredients: 3 eggs, 2 tofu skins, 3 squeezed noodles, some shrimps, some dried bamboo shoots, a little chopped green onion, an appropriate amount of cooked lard, an appropriate amount of salt, and an appropriate amount of soy sauce.

2. Beat the eggs, add a little salt, and spread them into egg cakes.

3. Cut the egg bottle into shredded eggs and chop the green onion for later use.

4. Boil a pot of water.

5. Put the pressed noodles, tofu skin, dried bamboo shoots and shrimp into boiling water and cook for 3 5 minutes, season in the process, add salt and soy sauce.

6. Finally, put it in a bowl, add shredded eggs, chopped green onions, and drizzle with hot lard.

500 grams of semi-fat and lean minced pork, Hongfangyuan's sweet noodle sauce, 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 Put the washed mung bean sprouts in boiling water, blanch them 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 The mung bean sprouts should be removed from the spring as soon as possible in hot water. Prevents the color from becoming heavy.

Korean-style mixed noodles.

Ingredients]: A pound of pork belly diced, an appropriate amount of diced cucumber, an appropriate amount of diced green pepper, an appropriate amount of diced onion, an appropriate amount of diced radish, 300g of real spring sauce, 1000g of noodles (these are reference amounts, how much can be adjusted according to your own taste, these sauces can be made for 8-10 people).

Method] 1 Marinate the diced pork in cooking wine and starch for 15-30 minutes.

2 Put oil in the pot, pour in the marinated pork, stir-fry to change color, add all the diced vegetables, pour in a small half cup of water, pour in the spring sauce after frying, and fry for another five minutes.

3 The noodles are cooked, remove the cold water, drain the water, add the fried meat sauce, add some shredded cucumbers and eat (you can also add some bean sprouts, whatever you like).

Ingredients: 300 grams of pork belly foam, 2 tablespoons of cooking wine, 2 tablespoons of oil, 2 tablespoons of light soy sauce, half a green onion, 4 slices of ginger, 3 garlic cloves, 1 tablespoon of refined salt, 1 tablespoon of chicken essence.

Cooking steps:1First of all, chop the pork belly foam again, the more chopped meat, the more fragrant the sauce tastes, the best choice of pork belly is fresh, fat and thin, if you are not too troublesome, chop the pork belly into minced meat by yourself, so that it tastes more fragrant.

2.Use freshly marketed cucumbers, rinse well, slice first, then dice.

4.After the pot is hot, pour the oil, pour in the cut pork belly and touch the meat foam, and stir-fry continuously with a spatula.

5.Stir-fry the minced meat until it turns white, add the chopped green onions, ginger and garlic and stir-fry until fragrant, and stir-fry constantly to let the fragrance of the green onions, ginger and garlic soak in the minced pork belly.

6.Add two tablespoons of sweet noodle sauce and stir-fry continuously with a spatula to evenly mix the minced meat and mu lutian noodle sauce.

7.To start seasoning, add 2 tablespoons of light soy sauce, one tablespoon of oil, and another spoonful of chicken bouillon, stirring well.

8.Add a bowl of water to the pot to prevent the sauce from sticking to the pan, stir well, and finally reduce the juice over high heat.

How do you make fried noodle soup? Diced carrots and onions, diced pork belly, remove from the pot, add minced garlic and ginger, soybean paste and sweet noodle sauce, oyster sauce, sugar monosodium glutamate, chicken essence light soy sauce, pour into the noodles and stir.

How to make the fried sauce:

Ingredients: 1 bag of Liubiju dry yellow sauce, half a bag of sweet noodle sauce, 200 grams of peeled pork belly.

Ingredients: green onion, ginger, spices.

1. Cut the pork belly into small cubes of centimeters;

2. Finely chop the green onion and ginger;

3. Pour a little oil into the pot, add the diced meat and stir-fry after the meat changes, after the meat changes color, put in the minced green onion (set aside a part of the minced green onion for use), minced ginger and ingredients, then put in the dry yellow sauce and sweet noodle sauce, stir-fry over low heat until the meat and sauce are mixed evenly, add an appropriate amount of water, and stir constantly to avoid sticking to the pot. Bring to a boil until the sauce is thick, sprinkle in the remaining chopped green onion and mix well.

Prepare the dish code: 1. Wash the cucumber and cut it into shreds;

2. Wash the bean sprouts and broad beans, blanch them with boiling water respectively, remove the cold water and drain the water;

3. Treatment of other dishes (I didn't use it here): cut the cabbage into shreds, blanch it with boiling water, remove the cold water and drain the water; Shredded carrots in the heart.

Boiled noodles: The most authentic noodles should be rolled by hand, but nowadays for convenience, they all buy ready-made noodles. Cook the noodles in cold water, drain and place in a bowl. Scoop a spoonful of fried sauce, mix well with the noodles, and serve with the dish code.

Tips: 1. The ratio of dry yellow sauce to sweet noodle sauce is 2:1, and you don't need to put salt when frying the sauce, because the saltiness of the dried yellow sauce is enough.

2. When frying sauce, the heat should not be too large, and it should be boiled slowly over low heat, and stirring constantly to avoid sticking to the pot.

3. Add minced green onions before the fried sauce comes out of the pot to increase the flavor.

It's simple. Heat the pan and pour the oil, add the beaten meat filling, stir-fry until cooked, and serve. Then pour the noodle sauce into the oil pan and fry until fragrant, put the green onion and ginger, ingredients (peanuts, dried tofu), and fried meat filling for a while, pour boiling water into the pot and boil, season, thicken, and it's good.

The ingredients can be chosen. The noodle sauce must be stir-fried until fragrant, and the flavor is slightly heavier. Do it a few more times and you'll be proficient.

Buy a packet of noodle sauce.

After frying in oil, put the noodle sauce directly.

Fry and then put the minced meat.

It's almost time for the overtake.

Add some ginger, chopped green onions, etc.

After the noodles are cooked, then go through them with cold water and fry the sauce well... It's very simple...

Step 1.

First of all, boil the ketchup, blanch the three tomatoes in hot water and cut them into small cubes, cut the garlic into puree, chop the onion into minced pieces, put a little butter in the pot and stir-fry the garlic, add the onion and stir-fry, add the diced tomatoes, add salt, a little sugar, black pepper, sprinkle in oregano leaves and mixed spices, and burn until thick, this sauce is also the base for pizza, so I always like to make more. Step 2.

After the water in the pot is boiled.

Add a spoonful of salt and a spoonful of olive oil.

Add a small handful of pasta and stir it with chopsticks without a rush to let the noodles fall apart naturally.

Wait for the noodles to soften at the roots.

Flip the lid with chopsticks and cook for 8 minutes, when the noodles are about 7-8 ripe.

Fish. Rinse with cool water.

Allow its cavity to cool down.

It can also be put in ice water.

Scratch up. Drain afterward.

Drizzle in an appropriate amount of olive oil.

Mix well with chopsticks.

Poured over the boiled sauce, sprinkled with cheese powder, stirred and served, I didn't put the meat in the ketchup, but grilled a few Swedish meatballs to match.