How to boil the sauce to be as delicious as the sauce of instant noodles

Sauce for instant noodles? Hehe, it's better to eat less.

I don't know if you have ever eaten sauce noodles, anyway, when I was a child, I never knew what sauce noodles were, but I had eaten poor town oil noodles, there was no sauce when I was a child, either it was boiled noodles, or it was scooped up and mixed dry, as for the seasoning, light soy sauce vinegar, and then put a little spicy fresh, just mix and eat, the key is that I still think it was delicious at that time, it may be nothing good, it is good to be full, not to mention picky eaters, what to eat, if you want to eat fruit, go to the field to pick cucumbers and tomatoes, This is equivalent to fruit, ** like a child is so happy now, do you want to destroy what to eat and buy the surplus. <>

Nowadays, people eat a variety of noodles, hot dry noodles, fried noodles, sauce noodles, everything, but in fact, many people don't know that the sauce of sauce noodles can actually be prepared by themselves, and the taste is just as good. <>

First prepare a spoonful of flour, a bowl of water mix evenly, press the flour open, and then put sugar soy sauce chicken essence salt taste, according to your own preferences, and then burn the pot and put oil, and the usual amount of stir-fry is about the same, pour in the prepared flour water and stir slowly, slowly boil over low heat, until it is thick, if you don't know the taste is salty, you can do a little taste, if the seasoning is insufficient, add it appropriately, people who like to eat spicy can also put a little chili oil in it, so that the sauce tastes very good, Not at all lower than the kind of canned food bought in the supermarket, not fresh at all, I don't know how long it has been stored, there must be a lot of preservatives and additives, and the taste is good and there is no additive, the elderly and children can rest assured when they eat, and they can be eaten directly after being prepared and poured directly into the noodles and stirred. <>

Isn't it easy? After all, buying a sauce noodles outside is very costly, the taste is not very good, it is not worth it at all, maybe you can buy a bowl of cost at home and eat it as a family, you just say that it is not cost-effective, although a bowl of noodles is not worth a few dollars, but eat at ease, the sauce outside is generally very heavy, not suitable for children at all.

Make your own secret fried sauce to be delicious, put soybean paste, rock coarse bean paste, and green onions in it, stir-fry it in a slow jujube digging core pot, and then add sugar and white vinegar, so that it will be delicious.

I like the taste of thick oil red sauce, and I can use the blind lard sauce with no acre. This sauce is perfect for southern tastes, with lard and soy sauce and balsamic vinegar stirred Nahashi evenly. Light soy sauce is best used.

Because there is a certain amount of salt in the soy sauce, there is no need to add additional salt, and the flavor is already very strong.

Ingredients: 400 grams of flour, 150 grams of lean meat, 1 2 tablespoons of yellow sauce, 2 green onions, starch, monosodium glutamate, soy sauce, vegetable oil, 1 cucumber.

Method 1: Preparation:

Flour and form into a dough and simmer for 30 minutes. Mince the lean meat and marinate in soy sauce for a few minutes. Finely chop the green onions.

2. Making fried sauce:

Heat the vegetable oil, add the minced meat and stir-fry, boil the yellow sauce with water, cook, stir-fry until fragrant, and then add chopped green onion and soy sauce. Add the starch to the appropriate water and cook, stir well and put a little monosodium glutamate.

3. Noodle making: You can also go directly to the noodle shop to buy it) After kneading the dough, roll it into round cakes, and then cut it into strips. After the water in the pot boils, pull it open, put it in, roll it twice, remove it, and pour the fried sauce on it.

4. Garnish: Shred the cucumber, add a little salt and mix well, and add it to the noodles when eating. It can also be bok choy or other vegetables you like.

Generally, you can put some old godmothers. You can also mix peanut butter. It's a matter of personal preference.

I don't know if you've ever heard of Hu Yumei sauce, go to the supermarket to buy a bottle, and wait for the noodles to be boiled in the pot and just dig a spoonful of sauce into it and cook it again. The scent is nastic, and it's simple. I put a spoonful of noodles every time I eat them, and I can eat several bowls, and I hope you can too!

You only have a pot and noodles, where can you make sauce......

There are many kinds of noodles sold in supermarkets, so look for them......

In fact, it's good to take mustard or old godmother.

Go to the supermarket and buy a bottle of Ah Xiang Po beef sauce to mix noodles is the best.

The supermarket seems to buy this kind of seasoning packet, you can go to the condiment section to find it.

I sometimes put some hot pot ingredients in it, and it tastes good.

You can keep the sauce of the instant noodles.

Master Kong braised beef noodles I don't know if you have ever eaten them, I have always liked the inner sauce bun in ......

1.Beat 4 tablespoons of flour into a bowl and set aside.

2.Add the flour to the water, adjust to a thick shape (the ratio of water to flour is 1:3), stir well with your hands, and knead the gnocchi as much as possible.

3.Add 4 scoops of dark soy sauce and mix thoroughly.

4.Add 5 tablespoons of sugar (to taste).

5.Pour a little cooked vegetable oil into the pot (leave two or three spoons of oil for later use), and then pour in the prepared batter, you can cook the oil in advance, and then cool it until it is warm, otherwise the batter will fry the oil in the pan.

6.Turn on medium heat and stir quickly against the bottom of the pot.

7.If the batter is lumpy under the pot, add an appropriate amount of cold water and stir, if you feel that the color is not enough, you can add some dark soy sauce until you are satisfied with the color.

8.Taste the saltiness and sweetness of the sauce first, if it is not enough, you can continue to add sugar and salt.

9.During this period, be sure to keep stirring against the bottom of the pot until the batter becomes a slightly thick sauce, then pour the oil you just prepared into the sauce and stir quickly until it is combined, then turn off the heat, put it to cool, bottle it and put it in the refrigerator.

If you only have noodles, it is best to use Lao Gan Ma or some chili sauce for seasoning, which is very delicious. But in fact, the conditions for making noodles are also very simple, don't be lazy, eat well, eat delicious, and make yourself feel better. Here's how to make a noodle sauce.

Noodle sauce method seven points lean, three points fat, 1000 grams of pork belly (scattered 2 catties) 60 grams of green onions, 60 grams of celery, 100 grams of onions, 60 grams of ginger, 400 grams of rapeseed oil, 100 grams of bean paste, 60 grams of soybean paste, 50 grams of sweet noodle sauce, 300 grams of broth, 10 grams of dark soy sauce, 8 grams of sugar, 10 grams of chicken essence, 10 grams of monosodium glutamate, the production process is as follows: 1. Choose the pork before sandwiching meat, mainly lean meat, to make this sauce, can not do without fatty meat, fat punch hole meat contains fat, can produce a great fragrance, You can choose seven points of lean and three points fat meat, or you can buy them separately, and then mix them together, the meat must be bought fresh, and the frozen meat has a poor taste. 2. Cut 1000 grams of pork into meat filling, and finally chop it again, chop it as much as possible, of course, if you have a meat grinder at home, you can also use the power of the machine to get it in three or two clicks, and it is broken and even, which is particularly trouble-free.

3. In addition, prepare side dishes, according to the ingredients list, prepare 60 grams of green onions, 60 grams of celery, 100 grams of onions, 60 grams of ginger, wash and control the water in advance, and then change the knife to cut into pieces, and put aside for later use. 4. Add 400 grams of rapeseed oil to the pot, this oil is most suitable for making fried sauce, because it can more easily hang the noodles, heat it over medium and high heat, when the oil temperature is fifty percent hot, pour in green onions, ginger, celery and onions, change to low heat and fry slowly, fry until the vegetables are slightly browned, you can control the oil and take it out, only keep the bottom oil. 5. Turn off the fire source, let the oil temperature drop slightly, and then you can pour in the minced meat, stir-fry over medium-low heat throughout the whole process, fry until it changes color, and then pour in the sauce, here three sauces are used, respectively, 100 grams of bean paste, 60 grams of soybean sauce, and 50 grams of sweet noodle sauce, which meet the taste of most people, and mix evenly.

6. Stir-fry for about five minutes, then pour in an appropriate amount of broth, the so-called broth is the soup boiled out of pork bones, pig skin, and chicken racks, about 300 grams, the water level does not pass the minced meat, stir-fry vigorously, boil for 5 minutes on high heat, boil for about 15 minutes on low heat, and finally put 10 grams of light soy sauce, moisten the color, and the dark color of the fried sauce is more appetizing.

First, cook the noodles and let them cool to dry the water. Use a bowl and a stool to drain an appropriate amount of light soy sauce, cooking wine, sugar, mix evenly, heat oil in a pot, then pour in seasonings, slowly boil over low heat, cook for 2 minutes, turn off the heat, pour on the noodles, mix evenly, and serve. After the noodles are cooked, pour the hot noodle soup into each bowl to dissolve the seasoning, then scoop the noodles into a bowl, sprinkle in chopped green onions, and serve!

Isn't it super easy? That is, you can eat a bowl of fragrant red oil noodle soup in ten minutes.

Prepare minced green onions, ginger and garlic, you can also prepare some coriander, add salt to the water, boil the rolled noodles and put them in a bowl. Add an appropriate amount of light soy sauce, balsamic vinegar, chili noodles, pepper noodles, minced green onion and ginger, and coriander on the noodles, and slowly stretch the dough sheets. Put it in a pot of boiling water and take it out, then put the soybean sprouts, and remove the rape through the water.

Place in a basin and set aside. Then put the dish under the noodles, and put the chopped green onions, minced ginger, and spicy pepper noodles and sesame seeds on top of the noodles.

Stir-fry the spoon to put oil, fry fragrant peppercorns, and take out the discarded, when the meat is hot, stir-fry the minced meat, when the meat changes color and destroys the oil, the green onion, ginger and garlic, fry until the color becomes browned, the next Pixian bean paste, fry the red oil, the soybean paste, fry until fragrant, and pour it into the chicken soup, burn over high heat, in the case of no vegetables only noodles, first cut some green onions, a little ginger, add oil to the pot, turn on low heat, put green onions and ginger in the pot, light soy sauce, milli oil, sesame oil, monosodium glutamate, a little salt, put a little pepper that can be eaten, pour it on the noodles after opening, and a bowl of fragrant noodles is done.

Green onion noodles. Take a green onion and chives as the best, cut it into small pieces, put a little salt and some sesame oil for later use, cook the noodles and remove them, add the sauce just adjusted, and stir well. A simple and refreshing noodle dish is ready!

First of all, you need to boil the noodles for 7 minutes, take them out and take them out to cool to prevent them from sticking together, then pour oil into the pot and heat them, put them in Lao Gan Ma and stir well, add a little salt and other seasonings, then turn off the heat and pour in the noodles and mix well, and put the mixed noodles on the plate.

At this time, you can add a little lard to roll or, the noodles will be fragrant, and then you can fry the lack of scallion oil, which can increase the flavor, add some soy sauce, oil chili, and pepper oil It will be delicious.

Add some lean meat, so that the taste of the noodles will be sweeter and it will taste better.

Put the noodles in a pot and cook, then put them in cold water to cool, and finally put the sauce in the cold noodles, stir well and use.

You can also make fragrant noodles at home, you can use minced meat and diced vegetables, add light soy sauce, a small amount of cooking wine, pepper, monosodium glutamate, a small amount of salt and sugar when stir-frying, and then add an appropriate amount of boiling water, cook for about 5 10 minutes, the sauce will be made to shake the finger, and it is very delicious to sprinkle it on the noodles.

First of all, you can choose some other side dishes, put some cucumber shreds, carrot shreds, and also put some fried peanuts and diced Yuchi ham back to the stove, after boiling the noodles, pass a little cold water to make the noodles more chewy, plus these sauces, it will be very delicious.

Fried noodles are a traditional noodle dish in China, which originated in Beijing, so the old Beijing fried noodles can be said to be the most authentic. The most important thing about jajanjangmyeon is jajanjang. In the production of fried sauce, on the one hand, the selection and ratio of sauce are very important, and on the other hand, the production process of fried sauce.

So what sauce is used to make jajangmyeon?

It is recommended to pair sweet noodle sauce with dried soybean paste to make jajangmyeon sauce.

Most Beijingers prefer to make a fried sauce with an 8:1 ratio of dried soybean paste to sweet bean paste, because this fried sauce is salty and sweet, salty and delicious.

Soybean paste itself is a salty sauce, while sweet noodle sauce, as the name suggests, is a sweet sauce, and if you add only one of the two, the taste of jajangmyeon will not be too smooth, it will be too salty or too sweet, and the taste will not have a hierarchy.

Water is added to the sauce for jajanjangmyeon. Add sweet sauce and bean paste to the dish, stir well with warm water, and the total amount of water is the same as that of the two sauces. Because you have to put it into the pan to fry the sauce later, you can first melt it with warm water to avoid the situation that the sauce sticks to the pan when the sauce is fried.

Be sure to boil on a low fire for more than 40 minutes, many friends think that 15 minutes is about the same, it looks very even, and the color can also be. In fact, this time, the yellow sauce is not yet cooked, and eating a light soy sauce taste in the mouth is not delicious, and there is a raw sauce flavor in the mouth, and you must boil it for 40 minutes to make the most delicious fried sauce.