Sweet noodle sauce, how do you make it? How to make sweet noodle sauce

1. Prepare materials: 300 grams of noodles and sesame oil. , sauce:

150 grams of minced meat, 100 grams of green onion mate sauce (for Korean style: real fried sauce), cooking wine, sugar, ginger, shallots, garlic, etc. , vegetables:

Green peppers, celery, onions, carrots, etc.

Step 1: Seasoning.

Heat the oil in a pan, pour in 1 tablespoon of oil When the oil is hot, add ginger, shallots and garlic and stir-fry until fragrant; Add minced meat, cooking wine, and stir-fry. After the minced meat changes color, add the noodle sauce and stir-fry, pour in a small half bowl of water, and add sugar; (If you like spicy, you can add some hot sauce) after boiling over medium heat, change to low heat and cook until it is a little thick; Remove from heat and pour into a bowl and set aside.

Step 2: Fabric.

In another pot, put in the noodles after the water boils, and the water must exceed about 2 cm above the noodles; After boiling, add some cold water and cook for a while; Turn off the heat, remove the noodles and place them in the funnel; Strain it with cold boiled water prepared in advance, and pick it open with chopsticks to prevent it from sticking;

Step 3: Vegetables (casual, seasonal vegetables).

Pour a little oil into the pot, stir-fry the vegetables, add salt, sugar, chicken essence, stir-fry and put on a plate. A bowl of delicious jajangmyeon is out! Add sauce and vegetables to the noodles, mix well and serve.

4.Take the appropriate amount of sauce and squeeze it in a bowl, this sauce is relatively dry and salty, so add a small amount of water or clear broth, and then add an appropriate amount of sesame oil to mix well, and form a slightly thinner sauce. Finally, drizzle the sauce over the dough and mix well.

Sweet noodle sauce is sold directly in supermarkets.

Homemade sweet noodle sauce.

Method: 100 grams of Pixian bean paste, four seasons treasure.

Smooth peanut butter.

100 grams, 200 grams of sweet noodle sauce, oyster sauce.

One spoonful, pepper.

A pinch of rock sugar, minced ginger.

Minced garlic, minced green onion, 30g dry red.

Minced peppers, vegetable oil, balsamic vinegar.

Chop the watercress into puree, put it in a pot with peanut butter, sweet noodle sauce and oyster sauce, and stir well.

mixtures. Heat the pan, pour the oil, the oil should be more, the oil is hot, first add the minced ginger, minced garlic, minced green onion, minced chili pepper and fry until fragrant, then pour the mixture into the pot, and then use low heat, use.

Gently blend the spatula.

Tip: When making sauce, don't stir or stir-fry, but slowly push it through. Wait for a uniform bubble to emerge in the pot, and the aroma.

When overflowing, add pepper and rock sugar and mix well. The sauce is bright red and mellow, and after it cools naturally, it is loaded.

In bottles and cans, pay attention to sealing.

The answer is supplemented. The preparation of sweet pasta sauce is very simple, oil, a little flour.

Soy sauce and sugar are all ready-made at home.

Heat the pot with a little oil, and when it's hot, put in the flour, I used stainless steel.

A spoonful full of spoonfuls. Stir-fry well, add soy sauce, mainly soy sauce, so that the color looks better, and add a small amount of water until you are satisfied.

Consistency, soy sauce is more salty, don't put salt, if you're afraid it's too light, just.

Add a pinch of salt. Then I put a lot of sugar, I can't say the specifics, I taste it myself.

It's okay to be satisfied with the taste.

And then, then what's oh, get out of the pot.

Finish. It's as simple as that.

Or: made of pure flour, generally the flour is first kneaded with water to form a ball, but kneaded into a single one.

Flattened at the size of a wine cup.

Dough, cauldron.

Bring salt to a boil and blanch the dough. Fishing.

After the sauce is yellow, it is no different from ordinary sauce, and it is generally when making sauce in Futian, and at the same time a small piece of space is carved out, which is carried out by the way. After the fermentation is completed, the same salt boiling water is lowered into the tank, and the yarn cover is exposed to the sun, just use.

The amount of water is less because the sweet noodle sauce is meant to be eaten straight. The most interesting thing is that there is never a single drop of sugar in the process, but the more you dry it, the sweeter the sauce becomes. At last.

The finished product has a uniform black and red paste in appearance, and it is sweet in the sauce aroma.

The preparation of sweet noodle sauce is very simple, oil, a little flour, soy sauce, sugar, all ready-made at home.

Heat the pan with a little oil, and when it's 50% hot, add the flour, and I used a stainless steel spoon to fill a spoonful. Stir-fry well, add soy sauce, mainly soy sauce, so that the color looks better, add a small amount of water, to the consistency you are satisfied with, soy sauce is salty, you don't need to put salt, if you are afraid that it is too light, add some salt.

Then I put a lot of sugar, I can't say the specifics, I can taste it and be satisfied.

And then, and then what's oh, it's up. It's as simple as that.

Method: 100 grams of Pixian bean paste, 100 grams of Sijibao Youli peanut butter, 200 grams of sweet noodle sauce, a spoonful of oyster sauce, pepper, a little rock sugar, minced ginger, minced garlic, minced green onion, 30 grams of dried red pepper minced, vegetable oil, balsamic vinegar. Chop the watercress into puree, put it in a pot with peanut butter, sweet noodle sauce and oyster sauce, and stir well to form a mixture.

Heat the pan, pour the oil, the oil should be more, the oil is hot, first add the minced ginger, minced garlic, minced green onion, minced chili pepper and fry until fragrant, then pour the mixture into the pot, and then use low heat, slowly push it with a spatula.

Tip: When making sauce, don't stir or stir-fry, but slowly push it through. When the pot is full of aroma, add pepper and rock sugar and mix well. The sauce is red and bright, the flavor is mellow, and after it is cooled naturally, put it into a bottle and can, and pay attention to sealing.

Prepare the ingredients:

Flour, cold water, sugar, salt, dark soy sauce, light soy sauce, cooking oil or scallion oil, white pepper Preparation steps:

flour and cold water, stir well;

2.Stir until particle-free;

3.Add dark soy sauce and light soy sauce, this step can also be put according to your own taste;

4.Then salt, sugar, this step can also be put to your taste;

5.white pepper, this step can also be put according to your own taste;

6.Stir again until all the seasonings are melted;

7.Sift it;

8.Stir again before putting into the pan;

9.Add to the pot, medium heat, stirring constantly;

10.It will slowly thicken, and if the fire is too high, it will easily clump. The thickness is slow, you can reach the thickness you want, immediately turn off the heat, at this time you can add some cooking oil or scallion oil, stir quickly, the oil will be integrated into it. Then remove from the pan;

11.When dangdang, the finished product is like this;