How to make the sauce for bibimen and how to make the sauce for bibi noodles delicious?

Homemade tossed bolognese.

Ingredients: 1 and a half catties of pork belly, half an onion, 4 cloves of garlic, a small bowl of shiitake mushrooms.

Dark soy sauce, light soy sauce, sugar.

Method: 1. Separate the fat and lean meat, and the fat meat should be connected with the skin to be delicious. Cut the lean meat into small pieces, the onion into small pieces, and the garlic into small cubes.

2. Cut the fat meat into pieces about the same size as the lean meat.

3. Cut the shiitake mushrooms into small pieces.

4. Wash the pot, heat it, and add a small amount of oil.

5. Put the fat pieces in the pot and fry them slowly until the fat pieces come out of the oil, the oil in the pot becomes more, and the fat pieces become smaller. It feels a bit like oil refining.

6. After the fat is served, pour out the excess oil and leave some oil in the pot.

7. Pour the lean meat into the pan and fry until it changes color.

8. Pour in the onion and garlic and fry until it changes color and brings out the flavor.

9. Pour in the diced shiitake mushrooms and fry until the shiitake mushrooms have a flavor.

10. Add two star anise and stir well.

11. Add dark soy sauce, light soy sauce and sugar, adjust the color and taste, and the taste can be slightly sweeter. At this time, you can rely on old soy sauce to mix colors. I like to be darker and have a little more dark soy sauce.

12. Put in the water, the water surface can play the diced meat, turn on the high heat first, change to low heat after the fire is boiled, simmer for an hour, the meat becomes very soft, the soup becomes thicker and less, turn off the heat and start the pot.

Chuncheon bimbim. Ingredients: Materials.

Noodles: 4 cups soba noodles, salt, water.

Seasoning: 2 pieces of seaweed, 1 2 cucumbers, 1 2 carrots.

Sauce: soy sauce, chopped green onions, mashed garlic, sesame seeds, mustard, vinegar.

Operation: 1) Put salt water in 4 cups of soba noodles, roll out the noodles in a dough sheeter, cook them in boiling water, and then rinse them in a basket with cold water.

Make the noodle sauce.

Shred the carrots, cucumbers, and seaweed.

Put the noodles in a noodle bowl, top with carrots, cucumbers, seaweed, and sauce and mix to eat.

According to your preference, you can add mustard, sugar, and vinegar.

It can be eaten as bibimbap, kimchi soup, noodle soup, and broth.

Because the soba noodles are not peeled and ground into noodles, they are a bit rough and are called bibimbal noodles.

Seafood noodles. Ingredients: shrimp, crab claws, cuttlefish, sea cucumber, crushed peanuts, soy sauce, vinegar, sugar, chili powder or black pepper.

Operation: 1The cuttlefish is cut into a cross-pattern inside to make it grainy, and then cut into pieces.

2.Blanch the noodles and shrimp, crab claws, and cuttlefish.

3.Pour the sauce from the noodle bag into a bowl, add cold boiled water, soy sauce, vinegar and sugar to stir together, and stir in the noodles.

4.Sprinkle with crushed peanuts and then paprika or black pepper to taste.

Pepper toss with dough sheets.

Ingredients: Ingredients.

Flour. Accessories.

Red, yellow, green bell peppers, bread slices.

Seasoning. Salt, sugar, vinegar, black pepper, cooked sesame seeds, olive oil, red wine. Operation:

Mix the flour into a dough with water, cut it into dough sheets, sit in a pot and light the fire and pour in the water, put the dough sheets into the noodles after the water boils, take out the cool, and cut the persimmon pepper into shreds for later use.

2. Cut the bread slices into cubes and put them into the cooked dough sheets, add the shredded persimmon pepper, add olive oil, vinegar, salt, sugar, red wine, black pepper and sesame seeds and stir well to eat.

Dry noodles. Ingredients: 1 bunch egg noodles, 1 tsp minced green onion, 1 tbsp black vinegar, 1/2 tbsp soy sauce, 1 tbsp olive oil, 1/2 tsp sesame oil.

Operation: 1 Bring half a pot of water to a boil (about 3 cups), add the thin noodles and cook.

2 In a noodle bowl, add minced green onion and all seasonings and mix well.

3 Remove the boiled noodles and mix well.

Noodles with scallion oil. Ingredients: Cut facets.

Excipients: lard, shredded cucumber, green onion, ginger.

Seasoning: salt, chicken essence, soy sauce, sugar, cooking wine, cinnamon, seasoning.

Operation: 1. Put a little lard in the pot and light the fire, fry the cinnamon to make it fragrant, then add the green onion and ginger to stir-fry, add cooking wine, soy sauce, sugar, salt, chicken essence, pour in the broth and boil, turn to low heat and cook for 20 minutes.

2. Pour the boiled soup into a bowl, sit in the pot to cook the noodles, drain the water, put them in the soup and mix well, sprinkle with shredded cucumbers and chopped green onions.

Cold gluten. Ingredients: 250 grams of gluten, 500 grams of fresh mushrooms, 50 grams of bamboo shoots, sesame oil, a little sugar, 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce.

Operation: 1Shred the gluten.

2.Soak the fresh mushrooms, boil them with Buddha water and the tips of the bamboo shoots, and take them out and cut them into shreds.

3.Mix in a large bowl with dark soy sauce, light soy sauce, sesame oil, sugar, etc.

There are many types of sauces that are delicious and flavorful.

1. Tahini.

If you use sesame paste to make the sauce of noodles, it is not only convenient to eat, but also rich in nutrients. In addition to a large amount of calcium, tahini is also very rich in minerals such as potassium, magnesium, iron, and zinc, as well as a large amount of vitamin E, vitamin B1, niacin, as well as protein and monounsaturated fatty acids. It can be seen that sesame paste is the most ideal seasoning for noodles, and the only drawback is that there is too much fat.

2. Oil brine. Scallion oil noodles, red oil noodles, hot and sour noodles, spicy noodles, etc. are commonly eaten oil lo noodles. Oil brine is made by mixing various flavor seasonings and oil together.

Compared with other sauces, oil marinade has the lowest nutritional value and high fat content, and if it is cooked for too long, it will cause serious oxidation.

3. Tomato paste.

Tomato sauce contains a large amount of lycopene, which has a good anti-cancer effect and antioxidant activity. Secondly, the vitamin C in tomato sauce can hinder the production of certain carcinogens. Tomato sauce also contains B vitamins, dietary fiber, minerals, proteins and natural pectin.

4. Fried sauce. The fried sauce usually uses yellow sauce as the main ingredient and diced fatty and lean pork as the ingredient. Therefore, the fried sauce has a high protein content and a high content of B vitamins, which can make up for some vitamin losses when cooking noodles.

The disadvantage is that the salinity is often too high and the fat content is also too high. If you replace the diced fat and lean pork with lean pork or beef filling, and then use a non-stick pan to fry the sauce, you can reduce the fat content of the fried sauce. Mix it with some sweet noodle sauce and miso to make it more delicious and less salty.

You can also add mushrooms, diced bamboo shoots, eggplant strips, dried tofu, etc. when frying sauce to further enrich the taste and nutrition.

Actually, my favorite is the spicy sauce from Sichuan. Sichuan's Merlot brand spicy sauce is simply a dipping sauce. This sauce does not need to add any other condiments, and it is best to use it directly as a seasoning for noodles or as a seasoning for stewed pig's trotters.

How to make tomato-flavored noodle sauce:

Ingredients: lean beef minced meat, tomato paste.

Excipients: onion, ginger.

Seasoning: salt, chicken essence, sugar, Maggi soy sauce, water starch, butter to taste.

Production method: 1. Remove the old skin of the onion and wash it and cut it into fine pieces for later use.

2. Finely chop the ginger and set aside.

3. Make butter in the pot, add minced ginger and stir-fry until fragrant, then add minced beef and stir-fry slowly, then pour out the oil for later use.

4. Put a little butter in the pan again, and when it is hot, add the tomato sauce and fry the red oil.

5. Put the minced meat in the pot, add a little salt and sugar, and chicken powder to taste.

6. Stir-fry over high heat to bring out the fragrance and pour a little water starch (you can also do without water starch).

7. Add the onion granules and pour a few drops of fresh soy sauce out of the pan.

ps: 1. It is recommended to use the most primitive kind of ketchup, which is not only cheaper but also has a stronger taste.

2. Butter can play a role in increasing flavor, do not replace it with peanut oil.

3. Onions are more nutritious when eaten raw, so they should be put in the pot last.

Generally speaking, there are three parts....One is like minced meat, as well as the bamboo shoots, shredded meat, dried tofu and the like, this kind of vegetable material, which is added according to personal preferences, and the second is green onions, ginger, garlic and the like are used to enhance the flavor, which is the flavor, which is reduced according to personal preferences....The third part is the base material, which is the majority of the sauce, generally water, cornstarch, flour and the like...In the case of a common home-style sauce, the flavor is burst out with oil, taken out, and then the dish is fried, and then the dish and seasoning are added to the base sauce to fry or cook, add salt, and then add soy sauce and other seasoning or dyeing ...... according to personal preferenceThe base depends on whether the sauce you make is thin or thick, and it is ...... to decide whether there is more water or more flour

Put sugar in the sweet ones, salt or soy sauce or oil in the salty ones, and vinegar or plum juice in the sour ones.

You can do a search for this and see the best recipe and then mix it up and put it in a small bottle that you can eat for a long time.

Ingredients: grams of soybean oil. 3. 500 grams of lard, pure soybean paste, meat seasoning, egg yolk, 3 grams of red garlic grinding, 4 grams of sugar, 3 grams of chili oil, 2 grams of cooking wine, 8 grams of purified water, 2 grams of MSG, 2 grams of salt, process:

After the soybean oil is boiled, the lard, add clean water, open the pot for 8 minutes, add eggs, sugar, grinding, pepper, wine, meat, garlic, grind in the pot for half a minute, turn the bottom of the pot with a shovel in the sauce, and pay attention to the sauce is not too thick!

You can search for this and see the best mix and then mix it up and put it in a small bottle that can be eaten for a long time.