How to adjust the noodle juice and how to mix the noodle sauce?

Updated on delicacies 2024-03-23
10 answers
  1. Anonymous users2024-02-07

    Ingredients: sesame sauce, oil, cold soy sauce, rice vinegar, wei dami, chicken essence.

    1. Find a small bowl for mixing sesame juice and scoop up two tablespoons of sesame juice.

    2. Add a few drops of oil consumption, which can improve freshness and taste.

    3. Add cold soy sauce, if there is no cold soy sauce, ordinary soy sauce will also work.

    4. Put rice vinegar and vinegar in cold dishes, which can be appetizing, but the bad thing is that it is easy to discolor the dish.

    5. Put some Weidamay, if all the above liquid seasonings are not much, you need to add a little water to dilute the sesame juice.

    6. Sprinkle with chicken essence, don't put too much, a few small particles are enough.

    7. After putting enough of the above seasonings, stir well.

  2. Anonymous users2024-02-06

    Ingredients: 250 grams of noodles (raw), 7 cloves of garlic, 1 green onion, 1 star anise, 8 Sichuan peppercorns, 1 2 tsp light soy sauce, 1 2 tsp pepper, 2 small celery, 3 string peppers.

    1. Wash and chop the peppers, wash and chop the celery, wash and chop the green onions, wash and chop the garlic for later use.

    2. Heat the oil from the pot and heat it, after the oil temperature is 60% hot, add the star anise and Sichuan pepper and stir-fry until fragrant, and then take out the star anise and Sichuan pepper.

    3. After taking out the star anise and Sichuan pepper, add the minced garlic and stir-fry until fragrant, then add the chopped line pepper and small celery and stir-fry evenly.

    4. Add the garlic chili sauce, stir-fry the red oil over medium-low heat, and finally add light soy sauce and pepper to turn off the heat and serve.

    5. Pour water into another pot and bring to a boil, after the water boils, put the noodles in the pot and cook.

    6. Put the cooked noodles into a large bowl, pour in the prepared noodle sauce and stir well, sprinkle with chopped green onions and serve.

  3. Anonymous users2024-02-05

    Main materials; 3 tablespoons of 200 grams of tahini paste.

    Accessories; 2 grams of salt, 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon sesame oil, 2 teaspoons of sugar, 2 tablespoons of cold boiled white water, 1 tablespoon of green onion, 1 red pepper, 1 garlic, appropriate amount.

    Preparation of the noodles with sesame sauce.

    1. After the water in the boiling pot boils, add the noodles.

    2. Cook the noodles in cold water.

    3. Remove the noodles, mix with sesame oil, and set aside.

    4. Put salt, light soy sauce, sesame paste, aged vinegar, cool white boil and sugar in a bowl and mix well.

    5. Pour the prepared sauce over the noodles, sprinkle with red pepper and chopped green onions.

    6. Mix well and enjoy.

    7. Finished product of sesame sauce noodles.

  4. Anonymous users2024-02-04

    Prepare the following ingredients: 100 grams of white sesame seeds, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic, 5 grams of green peppers, 5 grams of salt, 20 grams of chili powder, 30 grams of cooking oil, 10 grams of Sichuan pepper, 10 grams of balsamic vinegar, 10 grams of light soy sauce, and 5 grams of sugar.

    The specific methods and steps are as follows:

    Gram white sesame seeds stir-fry until fragrant.

    Finely chop the ginger, cut 5 grams of green pepper into small rings, 5 grams of garlic finely chopped, mince the chives, put in a bowl, add 5 grams of salt.

    3. Add white sesame seeds and add 20 grams of chili powder for later use.

    4. Add 30 grams of cooking oil to the pot, add 10 grams of Sichuan pepper, fry until fragrant, and remove it.

    5. Pour hot oil over the spices.

    6. Add 10 grams of balsamic vinegar, 10 grams of light soy sauce and 5 grams of white sugar, stir well, and mix the sauce well.

  5. Anonymous users2024-02-03

    How to mix the noodle sauce: This bowl of cold noodles is most suitable for lazy people.

  6. Anonymous users2024-02-02

    Answer: Cut the green onion into small pieces, slice the ginger and garlic, and chop the Pixian bean paste first in order to make the texture of the sauce more delicate. There are more materials, but it is not very complicated to do. Heat the pan over low heat and pour in the vegetable oil. When the oil is hot, pour in all the green onions, ginger and garlic.

    Simmer slowly over low heat to allow the oil to slowly absorb the aroma of green onions, ginger and garlic. About 5 minutes or so. Be careful, be sure to use low heat, don't be in a hurry. If the heat is too big, it is easy to fry the green onions, ginger and garlic.

    Next, add star anise and peppercorns to the pan. Continue to simmer and stir-fry lightly. About 2 minutes or so.

    Keep the heat under control and enjoy the sizzling sound of the pan and the rich aroma that comes to your nose. But don't make it too big, and avoid frying the ingredients in the pan.

    At this time, the onions, ginger, garlic, peppercorns and peppercorns have completed their mission. Remove them and discard them, leaving only the clear oil in the pan (by this time the oil has absorbed the aroma of the condiment).

    If you want to make a meat sauce, cut some diced pork belly or beef, or minced meat, in advance and stir-fry the meat in the pan for 2-3 minutes. If you don't add meat, you can skip this step and go straight to the next step.

    Then add Pixian bean paste, soybean paste, sweet noodle sauce, sesame paste, and sugar into the oil pot, and stir-fry over medium heat.

    Continue to stir-fry for 2-3 minutes, and the aroma of the fried sauce will come to your nose.

    Finally, add cooking wine and water to dilute the sauce in the pot. Continue to stir-fry over medium heat.

    Bring the sauce in the pot to a boil and this delicious sauce is ready. Turn off the heat and cool down, put it in an airtight jar and store it in the refrigerator.

  7. Anonymous users2024-02-01

    Proportion of spice water: 2 kg of water, 3 grams of star anise, 3 grams of cinnamon, 1 gram of bay leaves, 3 grams of cumin, 1 gram of fragrant fruit, 5 grams of Sichuan pepper, 1 gram of grass fruit, 3 grams of tangerine peel, 1 gram of meat coar, 1 gram of good ginger, 1 gram of white cole, water boiling and cooling. It is made into water, 20 grams of salt, five grams of monosodium glutamate, chicken essence, sugar, and a little vinegar are put into the dark soy sauce to make the color black and red.

    Mixed seasoning configuration: 10 grams of good soy sauce, 4 grams of balsamic vinegar, pepper grams, monosodium glutamate grams, chicken essence grams, sesame paste 15 18 grams, 5 grams of sesame oil, 4 grams of diced red and white radish sauce, 5 grams of chives, and the top ten seasonings of hot dry noodles are revealed.

    1. The first slot is the green onion! Don't underestimate this thing, authentic hot dry noodles attach great importance to the production of green onions, you can't just wash and dry them, you should soak them in salt water for five to ten minutes, one is sterilization, and the other is because the color of the green onions soaked in salt water is very clear, and the green onions that you haven't used up in one day can be sold the next day, and they can also be verdant in color, and the taste is also crisp!

    Second, the second one of pickled carrots is carrots! Cut into strips, do not put water, marinate with soy sauce, salt, five-spice powder, and sharp chili pepper for four to five days, and then squeeze out the water with gauze, cut into cubes for later use, now many hot dry noodles are replaced with white radish, add preservatives and pigments, this is not delicious!

    3. Three servings of soy sauce and one servings of dark soy sauce, ready to use! Today's soy sauce is not as delicious as the previous soy sauce, which used to be made of soybeans, which was yellow, but now the soy sauce is caramelized, and the taste is not as mellow as before.

    Fourth, balsamic vinegar must be used balsamic vinegar! I think my father used this, I can't say, but it tastes good! How to choose balsamic vinegar? It is to shake the bottle, and if there are bubbles that do not disperse, it is a good balsamic vinegar, and the wine is the same.

    5. Chili oil! Red oil spice ratio: 5 grams of grass fruit, 2 grams of fragrant sand kernels, 2 grams of sand kernels, 4 grams of grass coarse, 3 grams of Bibo, 4 grams of cloves, 5 grams of white cole, 1 gram of angelica, 1 gram of Sannai, 2 grams of fragrant fruit, 2 grams of ginger, 4 grams of cumin, 4 grams of meat, 1 gram of licorice, 3 grams of cinnamon, cinnamon, 1 gram of cloves, lemongrass grams, peach grams, 1 gram of Sichuan pepper, 5 grams of star anise, 4 grams of bay leaves, 4 grams of cumin, angelica grams, tangerine peel.

    The method of red oil is put into the domestic pound of oil and burned until it smokes and turns off the fire. Then pour in 30 grams of chili powder and 5 grams of spice powder mixed with a small amount of sesame seeds.

    Sixth, it must be white pepper!

    7. Essence of chicken. 8. Sugar.

    9. Sesame oil! Prepare the tahini. Take 500 grams of good sesame oil and put it in a wok, heat it to 110 -120 over low heat, pour 500 grams of self-ground white sesame paste from the heat (stir while pouring), stir well.

    10. Sesame paste to prepare sesame paste. Take 500 grams of good sesame oil and put it in a wok, heat it to 110 -120 over low heat, pour 500 grams of self-ground white sesame paste from the heat (stir while pouring), stir well.

  8. Anonymous users2024-01-31

    【Wuhan hot dry noodles】

    Ingredients: 100 grams of alkaline water, 30 grams of sesame paste, 30 grams of sesame oil, 10 grams of light soy sauce, 3 grams of dark soy sauce, 3 grams of balsamic vinegar, 2 grams of chicken essence, appropriate amount of capers, appropriate amount of chives, and a little fried peanuts. Alkaline water is the first choice for making hot dry noodles, and most of the hot dry noodles sold on the market are also alkaline water, and alkaline water has a strong taste that other noodles do not have.

    Steps: 1. Put 30 grams of sesame paste in a bowl, add 30 grams of sesame oil and stir with chopsticks until the sesame paste is completely poured out. Don't add water to the sesame paste, use sesame oil to make the sauce rich, you can wrap it tightly on the noodles, and the hot dry noodles will taste mellow.

    2. Peel the fried peanuts and press them into chopped peanuts, wash the shallots and cut them into chopped green onions, and cut the capers into small cubes for later use. It's a pity that there is a lack of diced sour radish, and crushed peanuts can also be left out.

    3. Sit water in the pot, after the water is boiled, go down to the alkaline water surface and start to cook the noodles, the alkaline water surface is more resistant to boiling, so the boiling time is a little longer than ordinary noodles, about 4-5 minutes, but don't cook too much, cook until there is a little white core in the dough core. When cooking noodles, use a little more water, because if there is less water, the noodles will easily get lumpy.

    4. After the noodles are cooked, remove the water, put them in a basin, add an appropriate amount of cooked oil and mix evenly, stir with chopsticks, and let the noodles cool naturally.

    Xianli Noodle Industry: Hot dry noodles, coarse alkaline noodles, alkaline water noodles, fried noodles, fried noodles, dry noodles, dry noodles, convenient to cook, 900g*3

    Buy 5, add an appropriate amount of water to the pot, boil the water into the boiled alkaline water noodles, and cook the noodles until they are fully ripe. To make hot dry noodles with alkaline water, it is generally necessary to cook them twice, after the first boiling, remove the oil and let it cool naturally, and then cook the noodles completely for the second time, so that the boiled alkaline water surface will not lose its strong taste.

    6. Put the cooked alkaline water surface in a larger basin, add the sesame paste diluted in advance, then add 10 grams of light soy sauce, 3 grams of dark soy sauce, 3 grams of balsamic vinegar, 2 grams of chicken essence and an appropriate amount of capers and mix well. To make hot dry noodles, capers or diced pickled radish are essential seasonings.

    7. Put the mixed noodles into a bowl, sprinkle with chopped shallots and chopped peanuts, and a bowl of hot dry noodles with rich sauce and chewy texture is ready.

    Tips: 1. The tahini paste should not be too thin, but should be slightly thicker to tightly wrap the noodles.

    2. The alkaline water surface should be boiled twice, and if it is cooked once, the taste will be a little lumpy and unstrong.

  9. Anonymous users2024-01-30

    Noodles are one of the most important foods in Chinese food culture, not only because they have a delicious taste, but also because they are healthy, convenient and economical.

    The sauce not only adds flavor to the noodles but also adds to the nutritional value of the noodles. Here's how to make the noodle sauce.

    Material:

    2 tablespoons of soy sauce, 1 tablespoon of black vinegar, 1 tablespoon of sesame oil, appropriate amount of sesame oil, 2 pieces of garlic in chili oil or hot sauce, minced an appropriate amount of sugar or honeySteps:

    Place all ingredients in a bowl and mix well. Pour boiling water into a saucepan and bring to a boil. Pour boiling water into the noodle pot and cook until the noodles are tender.

    Remove the noodles and place them in the prepared bowl. Drizzle the sauce over the noodles and stir well. This sauce can make the noodles more delicious while adding nutritional value to the noodles.

    The soy sauce, black vinegar, and garlic in the sauce are rich in nutrients that can increase the body's metabolic function. Sesame oil and sesame oil are rich in unsaturated fatty acids, which help lower cholesterol. Change to bold.

    Noodles all-purpose soup baseNoodles soup base is the protagonist of street food, it can bring warmth and nutrition to people. Consuming soup base can also boost physical strength and help people maintain sufficient physical strength in a stressful life.

    Here's how to make an all-purpose soup base.

    Material:

    Beef bones, pork bones, chicken bones, ginger slices, green onions, carrots, dried bay leaves, star anise, cinnamon, peppercorns, salt, monosodium glutamateSteps:

    Wash and blanch beef, pork and chicken bones. Put the blanched bones in a pot, add enough water, bring to a boil and skim off the foam. Add ginger slices, green onions, carrots and dried radish, simmer for a few hours, then add bay leaves, star anise, cinnamon and Sichuan peppercorns.

    Cook until the soup is rich in color and the ingredients are tender and delicious. To make the noodles, put the noodles in the soup you just cooked and cook them. This soup base is delicious and nutritious.

    Beef bones are rich in collagen, which is an important substance to enhance elasticity; Pork bones are rich in phosphorus and calcium, which are important components for the prevention and treatment of osteoporosis; Chicken bones are rich in protein and amino acids, which can nourish the body.

    By making a soup base, you can make the noodles more delicious and nutritious. At the same time, in the process of eating, let the town filial piety people feel the physical and mental enjoyment.

  10. Anonymous users2024-01-29

    Ingredients: Appropriate amount of shrimp, a handful of white sesame seeds, a pinch of white pepper, 1 tablespoon of white wine, 300ml of beer, 1 tablespoon of light soy sauce, 1 2 tablespoons of dark soy sauce, 2 tablespoons of wet starch, appropriate amount of noodles.

    Production steps: 1. Remove the shrimp line, wash it, add a little white pepper, and marinate it with a little beer.

    2. Except for white sesame seeds, put all other spices into the oil pot and simmer slowly.

    3. When boiling for 15 minutes, add Pixian bean paste and continue to boil.

    4. After one hour, remove the spices, sprinkle in white sesame seeds and rock sugar, turn to high heat, pour in shrimp, 1 tablespoon white wine, 1 tablespoon light soy sauce, 1 2 tablespoons dark soy sauce and stir-fry.

    5. Add the beer to the simmer and add a little white pepper and salt to taste.

    6. Remove the shrimp and pour out the excess soup.

    7. Seasoning sauce: 2 tablespoons light soy sauce, 1 2 tablespoons white vinegar, 1 2 tablespoons of white pepper, 1 tablespoon of chicken essence, appropriate amount of salt and sesame oil.

    8. After the bought dandan noodles are cooked, take them out and put them on a plate, pour in the shrimp juice and mix well, so that the noodles absorb enough soup, then pour in the seasoning juice, and then pour a little sesame oil and mix well.

    9. Put it on a plate, sprinkle with coriander, and mashed fried peanuts, the noodles are fragrant and delicious, and the flavor is strong and fragrant.

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