What sauce is good for mixed sauce noodles Thank you

One of the sauces for jajanjangmyeon is egg sauce and meat sauce, depending on what kind of sauce you like.

Preparation of egg sauce: Stir one egg, minced green onion, minced ginger, diced chili, oil, and sauce; Bring oil to the wok and stir-fry a few times with the ingredients, until the sauce is added, and then fry for another 2 to 3 minutes, and then serve.

Preparation of meat sauce: diced meat (beef, etc.), minced green onion, minced ginger, diced chili, oil, mish; Bring oil to the wok and stir-fry a few times with the ingredients, until the sauce is added, and then fry for another 2 to 3 minutes, and then serve.

How to boil noodles: boil water in a large pot, put in the noodles or hand-rolled noodles, cook until the noodles are soft, turn off the heat, remove them, and pass them with cold water a few times to let the noodles cool.

Take a bowl of boiled noodles, put in the fried sauce, then add the cucumber shreds, chopped coriander, well, a bowl of fragrant fried noodles is ready, please come and try it.

To add: the sauce should use sweet noodle sauce (some people like to eat dry yellow sauce), and the stir-fried sauce should be about 30 minutes, and the noodles must be rolled by hand. Served with vinegar and garlic, it is delicious!

Part 2 The fried noodles are preferably bolognese. Meat: pork 7 fine and 3 fat (can be with skin, can not be without), sauce: "must" use "thin" yellow sauce ("sweet noodle sauce"?? At present, there is no good thin yellow sauce on the market, and it can only rely on luck, and "sauce" is very crucial.

Method: Hold the oil (more), weave the meat to mature, put the sauce, keep stirring, wait for the sauce to mature, add water (depending on the amount of sauce) continue to stir, when the sauce is bubbling, it is basically cooked. Turn off the heat and set aside the chopped green onions (if you start to put them aside, they will already be pasted by now, not to mention the smell of green onions).

How to eat: The noodles (hand stick noodles Yuka) are cooked. There are two types of noodles: pot pick (directly from the pot to the bowl) and water (putting the noodles in a large basin and pouring cold water).

Delicious over the water. Put the noodles in a bowl, set aside the sauce, vinegar (mandatory), noodles (shredded cucumber, diced celery. It depends on the individual situation).

OK, see if you're hungry or not.

Note: If you like spicy, put the dried chili peppers before setting the sauce. Salt, sesame oil. Add as much as you like.

As soon as the braided meat changes color, put the sauce, low heat, and boil the honeycomb shape is the best.

It is easy to put the pot (paste the bottom of the pot) on a large fire, feel that the sauce is cooked, put chopped green onions, stir until there is no smell of green onions, turn off the heat, and remove from the pot.

its 3 (supplemented on 1 and 2).

The yellow sauce and the sweet noodle sauce should be mixed together, about half and half, so that it has the saltiness of the yellow sauce and will not have its sauce smell. More oil. The meat should be fat, three and seven, chopped separately, the fat meat should be diced, the size of the chopsticks head, the lean meat is slightly smaller, but do not cut into minced meat.

Fat first, then lean meat. When frying the sauce, be sure to fry until the sauce and oil are separated, and the two do not blend with each other, so that there will be the oily aroma of fatty meat and the dry aroma of lean meat.

In addition, to boil for a longer time, it is not necessary to turn the pot on the fire, and you can put some diced potatoes and use the starch of the potatoes to improve the flavor of the meat!

The authentic old Peking fried sauce is made only with yellow sauce.

But now the improved fried sauce is a mixture of yellow sauce and sweet pasta sauce, and the ratio of yellow sauce to sweet sauce is 7:3, which makes it taste even better!

Professional answer: Minced meat sauce, but the production of sauce is very good, you might as well give it a try.

It is recommended that you use the noodle sauce of Liubiju.

There is a noodle restaurant in the hutong in old Beijing, which makes the mixed sauce noodles to the extreme, the color and fragrance are complete, and it is not enough for customers to eat three meals a day, and the business is too good to queue up every day, which has been popular for 30 years. Today, I will share with you the recipe and production of this mixed sauce noodle.

To make this jajangmyeon, prepare the coarse alkaline noodles. Next, make a fried sauce, prepare to peel a pound of pork belly, and then change the pork belly into diced meat for later use. To match a sauce, prepare 200 grams of soybean paste, 80 grams of sweet noodle sauce, and then add 20 grams of Huadiao wine, stir well and set aside.

Prepare two green onions, remove the green onion leaves, as long as the green onion is white, cut the green onion into chopped green onions for later use. Prepare 10 grams of ginger and cut it into minced ginger for later use. Then put three star anise into it, pour boiling water to rise for ten minutes, absorb water before it is easy to fry paste, clean after proofing, and control the moisture for later use.

All the ingredients are ready, add half a catty of salad oil in the pot, then add the soaked star anise, fry the fragrance of star anise over low heat, pour in the diced meat, add 20 grams of Huadiao wine after stir-frying the water vapor and continue to stir-fry until the meat begins to produce oil, add the prepared minced ginger, as well as half of the green onion and green onion, continue to stir-fry the fragrance of green onion and ginger, and pick out the star anise residue after stir-frying the fragrance. Then add the adjusted 1 3 sauce, continue to stir-fry evenly, stir-fry until the meat is sauced, then add the remaining half of the sauce, and continue to stir-fry until the meat is colored and fragrant. Add all the remaining sauce, then continue to stir-fry evenly and continue to saute over low heat for 20 minutes, while constantly shoveling the bottom of the pan to prevent it from sticking to the bottom.

Separate the sauce from the fried sauce, indicating that the moisture of the sauce and the meat has been fully volatilized. At this time, we add another 100 grams of broth, and continue to stir-fry over low heat, so that the meat will reabsorb water, make the taste softer, and can make the sauce and meat fully integrated, and the color will be more attractive.

After stir-frying evenly, add 20 grams of sugar-colored water, continue to fry the sauce over low heat to separate the secondary oil sauce, then add five grams of white sugar to enhance the flavor, two grams of five-spice powder to increase the flavor, and two grams of pepper to remove the peculiar smell, and then add seasonings to stir-fry evenly, add all the remaining green onions, turn off the heat immediately after the green onions are in the pot, and choke out the fragrance of the green onions with the residual temperature. The finished sauce is full of aroma and attractive color, and it is qualified to not blacken.

Boil the coarse alkali noodles in a pot under water and gently spread them with chopsticks to prevent sticking. Bring to a boil over high heat, cook the noodles until they are nine ripe, add a bowl of cold water, and let the noodles shrink quickly, so as to achieve a chewy texture. Continue to cook until boiling, then remove the noodles.

Then add the blanched bean sprouts, cucumber shreds, carrot shreds, and boiled fried sauce, then this old Beijing fried sauce noodles are officially made.

After the mixed sauce noodles are mixed evenly, it is full of color and fragrance, taste a bite, strong and smooth, sauce fragrance, meat fragrance, oil fragrance, face fragrance, four fragrances in one, with one word to describe, absolute!

Materials. Ingredients.

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Half a green onion. <>

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100 grams of minced meat.

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Noodles to taste. <>

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Appropriate amount of water. Accessories.

Soybean paste. 50 grams.

Sesame sauce. 50 grams.

Cooking oil. 10 grams.

Paprika. 90 grams.

Preparation of mixed sauce noodles.

Cut half a green onion into chopped green onions, 50 grams of soybean paste, 50 grams of sesame paste, mix soybean paste and sesame paste, add 80ml of water, stir well.

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In another pot, add 10 grams of oil, pour in chopped green onions, stir-fry evenly, pour in eggplant and 100 grams of minced meat, stir-fry evenly.

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Pour in the prepared sauce, stir-fry evenly, and pour in 90 grams of chili powder.

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Boil a pot of boiling water, pour in the noodles, cook the noodles, remove and stir with the mixed sauce.

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How to make the sauce of jajangmyeon, what kind of meat do you want to use? Use beef or lamb. Cut the meat into small cubes.

It's the kind of multi-layered footing. After the source is inspected, boil the oil, put it in the meat and fry it. Add an appropriate amount of water.

Only. Put the code into the sauce. Something like MSG seasoning.

Oh. Thicken the sticky branches out of the pan. Late crack only.

It's as simple as buying a mix of several products in the supermarket...

1. It is better to use edible sweet noodle sauce as the base sauce for mixed sauce noodles.

2. Because the sauce seasoning next to the mixed sauce noodles is salty, it is more salty than Yun Xiang such as chives, garlic, soy sauce, Sichuan pepper, etc., with sweet noodles sauce can make the taste more neutral, and the hidden exudate of the mixed sauce noodles will not be particularly greasy, and it is delicious to eat. The main ingredient of mixed sauce noodles is minced pork, and the more chopped the better.

The fried noodles in old Beijing are made by:

Raw material preparation: 1 bag of dry yellow sauce from Liubiju Half a bag of sweet noodle sauce from Tianyuan Sauce Garden (the remaining half bag can be used as a Chinese salad, dipped in radish, lettuce and eaten), 2 eggs, 100g of diced fat and lean meat (peeled), the kind of peeled pork belly is sold in the supermarket, you can also make it yourself, and the pork belly is cut into small dices half a centimeter square. Cucumbers and bean sprouts, as well as radishes and soybeans that are commonly known as the beauty of the heart, are indispensable, and other Chinese cabbage hearts, green beans, dried tofu, and shredded beans are ready to watch.

Of course, raw garlic is also essential, and it is eaten in summer to sterilize, as well as green onions and minced ginger.

As for preparing the mixture of the two sauces, the yellow sauce is dry and fragrant, but if you use both yellow sauces, it will be too dry and salty, and the sweet noodle sauce tastes sweet, and the match is just right, and the ratio is 2:1 between the yellow sauce and the noodle sauce, and it is perfect.

The diced meat is also too fat and too thin to be good, and the pork belly is strong, and it is easy to stir out the oil, so that it is fragrant.

Steps: 1Beat the eggs and add starch (eggs will be more tender, 1 tablespoon of starch) and a little cooking wine (1 teaspoon to remove the fishy eggs) and salt, after the oil is hot, there is a secret to scrambled eggs, that is, with chopsticks, you can fry them and each egg is heated evenly, get out of the pot, take chopsticks and stir quickly in the pot, the eggs are yellow and cooked, and put them out for later use.

2.Put a little less oil in the oil pan, stir-fry the diced pork belly over medium heat after the oil is hot, wait for the lard to come out, add a little cooking wine to remove the smell, add some light soy sauce, and then put the diced pork out.

3.Leave the lard for stir-frying meat in the pot, mix the yellow sauce and the noodle sauce evenly in a bowl, and fry the sauce over medium heat so that the sauce is fragrant.

Ingredients: 250 grams of yellow sauce, 50 grams of sweet noodle sauce, minced green onion, minced ginger, diced meat (eggplant) Method:

1) Add 120ml of water to the yellow sauce sweet noodle sauce and stir well. Finely chop the green onion and ginger and set aside.

2) Oiled eggplant (or diced meat marinated in cooking wine starch) and then set aside.

If you eat meat, you can choose diced meat! If you are a vegetarian, you can choose eggplant! Eat everything, you can put both!!

3) Wash the pot where the diced pork has been stir-fried!! This step is very important, don't be lazy, otherwise you will use another pot! ）

4) Remove from the pan, heat the oil and pour in the chopped green onion and ginger. After the fragrance bursts, turn to low heat, pour in the stirred sauce and stir-fry from the bottom up, add a small amount of water, and continue to stir for about 3 minutes. Pour in diced eggplant (diced meat), salt, a little sugar, chicken essence, stir-fry for 1 minute, and you're done!

The dish size of the fried noodles can be as you like, and you can put whatever you want Ha I don't have anything in my house except these two. You can also put soybeans, green beans, radish, green garlic.

Let's talk about it simply, mashed meat, shiitake mushrooms, add chili sauce, and bean paste to the pot and stir-fry.

Green onion, garlic, cumin, thirteen spices, sugar, minced meat. Heat the peanut oil, stir-fry the meat foam, then add the chives and then the sweet noodle sauce, cumin is the soul of the sauce (remember)!Remember to put it last, during which you put in sugar, thirteen spices, if you like to eat spicy, you can put some chopped soybean paste and Lao Gan Ma to continue stir-frying, at this time you can mix rice or rice noodles, if you have to continue to mix noodles.

Add water and boil over low heat for 10 minutes, finally reduce the juice on high heat and add the chicken essence.

<> the lean meat is chopped, add some potato flour to marinate, lotus root, potatoes, and dried sauce are diced, fry lean meat in oil under the hot pan, put some bean paste and fry red oil, and then put in the cut lotus root, potatoes, dried sauce, green beans, and stir-fry, so that our fried sauce is done, such as the oil in the pot, first cook the pork belly, fry it for a while, put the green onion and stir-fry the dried yellow sauce into the pot to boil together, put salt to taste, and put sugar to enhance freshness.

The ingredients of fried noodles are pork belly, sweet noodle sauce, green onion white, garlic, ginger, first cut the pork belly into pieces and put it next to it for later use, after the pork belly is cut, put it in the meat grinder and grind it into minced meat, squeeze it out for later use, cut the ginger into minced pieces, flatten the garlic, and then also cut it into a fried sauce: add a large spoon of sugar to the hot oil pan, wait for it to melt into caramel color, pour in the minced meat and stir-fry until it is dyed with sugar, add green onions, ginger and an appropriate amount of salt and stir-fry evenly, add the prepared soybean paste, cook it into a thick shape, and put it in a bowl.

Turn to low heat, put in the diluted yellow sauce, green onion foam, slow boiling, keep stir-frying, so as to ensure that the sauce will not stick at the bottom of the pot, fry until there is oil precipitation on the surface, you can turn off the fire, add a small spoon of chicken essence out of the pot, we add salt, a little sugar, a small amount of fresh chicken essence, add a little oyster sauce, and then pour in a little light soy sauce, if you like a darker color, you can add a little dark soy sauce, we stir-fry again, add water, after the fire boils, put the above float into the soybean sauce again, sweet noodle sauce, Stir-fry over medium heat for 5 minutes, add a little salt, finally add sugar, turn off the heat for 2 minutes, and serve.

The sauce in the mixed sauce needs to be fried in the pot, and the most important thing during this period is to add sweet noodle sauce and bean paste to stir-fry together, so as to make the sauce more fresh and sweet.

Pour in the oil, after the oil is hot, add the minced meat and stir-fry, stir-fry the minced meat until fragrant. Add chopped green onion and minced ginger, stir-fry until fragrant, add a small amount of cooking wine and an appropriate amount of dark soy sauce, stir-fry to color. Add an appropriate amount of sweet noodle sauce, put an appropriate amount of water, bring to a boil over high heat and turn to medium heat to simmer for a while, add half a spoon of salt, half a spoon of sugar, and half a spoon of chicken essence to taste.