What can be substituted for sweet noodle sauce for shredded pork in Kyoto sauce?

You can use bean paste instead.

Ingredients: 300g of meat, appropriate amount of cornstarch, appropriate amount of soy sauce, appropriate amount of bean paste, appropriate amount of salt, corn starch.

Amount. Excipients: appropriate amount of oil, appropriate amount of salt.

1. Heat the pan with cold oil, and the oil temperature is 5 percent, and the ginger is stirred until fragrant!

2. Stir-fry the shredded pork.

3. Pour in cooking wine to remove the meat.

4. Pour in light soy sauce.

5. Pour in half a bowl of water and simmer for 5 minutes!

6. Add bean paste to increase the flavor and saltiness.

7. Corn flour.

Mix into a paste and thicken in shredded meat!

8. Put the dish out of the pot, you can eat it with bread rolls!

If you don't have a sweet pasta sauce, you can use a regular sauce, such as hoisin sauce or soybean sauce.

Ingredients: 200g pork loin, spoon of sweet noodle sauce, appropriate amount of oil, salt (appropriate amount), sugar (appropriate amount), white pepper powder (appropriate amount), beer or cooking wine (appropriate amount), light soy sauce (appropriate amount), dark soy sauce (a little), corn starch (appropriate amount), aged vinegar (a little), chicken essence (a little), two cloves of garlic, sesame oil (appropriate amount).

Preparation of shredded pork in Kyoto sauce :

Step 1: Place the shredded meat in a bowl. Put a pinch of salt. Sugar. Ground white pepper. Beer or cooking wine is mixed well and basically tasted. Then release the starch and then pour a little cooking oil after starching and stir well! Let it marinate for 15 minutes to taste!

Step 2: Put oil in the pan. After the oil is hot. Put the shredded meat in. Quickly swipe with chopsticks. Then stir-fry until it changes color and set aside!

Step 3: Use a small bowl. Add a little white pepper, sugar, light soy sauce, dark soy sauce, aged vinegar, a spoonful of beer or cooking wine, and some water. Stir well and set aside!

Step 4: Leave some base oil in the pan. Add the chopped garlic and sauté until fragrant. Then add the sweet noodle sauce and stir-fry until fragrant.

Step 5: Pour in the sauce and stir all the time.

Step 6: Almost when the juice has been collected. When spitting bubbles all the time. Pour in the fried shredded pork. Stir-fry well!

Step 7: After turning off the heat. Add a little chicken essence and sesame oil and mix well!

Step 8: Serve on a plate. Mix and match your favorite side dishes!

Peking styleSweet noodle sauceThe difference between it and Shanghai-style sweet noodle sauceThe Shanghai-style sweet noodle sauce is full of sweetness, and the Beijing-style sweet noodle sauce is full of fragrance. Beijing-style sweet sauce, according to the North China region.

The dishes are blended, the taste is moderately sweet, slightly salty and fresh, the layers are clear, the sauce is rich, and the sauce body is delicate and moist. It is used in coleslaw or noodles. It can also be used as Peking duck.

It is also suitable for stir-frying, stir-frying, roasting or boiling. Shanghai-style sweet sauce is a noodle sauce suitable for the taste of Shanghainese, with many sweetness.

Introduction to sweet noodle sauce

Sweet noodle sauce is a sauce-like condiment made of flour as the main raw material, which is made of koji and fermented by heat preservation. Its taste is sweet and salty, and it has sauce aroma and ester parsley at the same time, which is suitable for cooking sauce explosion.

and sauce-roasted dishes, such as fried pork in sauce, etc., and can also be dipped in green onions, cucumbers, roast duck and other dishes.

Sweet pasta sauce undergoes a special fermentation process, and its sweetness comes from the maltose produced during the fermentation process.

Substances such as glucose, umami comes from amino acids produced by the breakdown of proteins.

The addition of table salt creates a salty taste. High-quality sweet noodle sauce should be yellow-brown or reddish-brown, shiny, exude sauce aroma, moderate viscosity, and no impurities.

Sweet noodle sauce effect, sweet noodle sauce contains a variety of flavor substances and nutrients, not only delicious, but also can enrich the nutrition of dishes, increase the edibility of dishes, and have the effect of appetizing and helping food. Consuming sweet pasta sauce can replenish the amino acids needed by the human body.

When it comes to shredded pork in Kyoto sauce, the best sauce is a blend of sweet noodle sauce and yellow sauce! This kind of sauce will not be too greasy because of the sweetness of using only sweet noodle sauce, nor will it be too roaring because of the salty taste of only yellow sauce. It's good to master a few essentials of making this dish.

First: Gaobeidian's tofu skin Second: It is to use 3:

1 ratio to boil sauce, three parts of sweet noodle sauce, one part of yellow sauce and water and simmer slowly! Third: If you want to marinate shredded meat, you must use tenderloin, cut shredded and add some cooking wine, and then marinate with egg whites for half an hour to ensure the tenderness of shredded meat!

Ingredients: 300 grams of pork tenderloin, 4 green onions, 2 tofu skins.

Seasoning: a little soy sauce, a little ginger, a little cooking wine, 1 tablespoon of sesame oil, a little starch, half a bag of sweet noodle sauce, 1 tablespoon of sugar, a little egg white (egg white).

Method: 1. Cut the pork loin into thin strips, pour in a little starch, soy sauce, cooking wine, half an egg white, stir well, and marinate for 30 minutes.

2. Secret sauce: Pour the sweet noodle sauce into a bowl, add sugar and sesame oil and stir well.

3. Wash the tofu skin, put it in the steamer with the mixed sweet noodle sauce, steam for 5 minutes and set aside.

4. Use only the green onion white, cut into thin strips, and cut the steamed tofu skin into small cubes and put it on a plate.

5. After the pot is hot, pour oil, pour in the marinated shredded meat, quickly cut it apart, and fry until the shredded meat changes color and comes out.

6. Leave a little base oil in the pot, add a little shredded ginger, pour in the steamed sweet noodle sauce, add a little soy sauce, stir-fry well, pour in the fried shredded meat and stir-fry.

7. Wait until all the shredded meat is evenly dipped in sauce and then take it out of the pot and serve it on a plate.

8. When eating, you can eat it directly with shredded green onions, or you can use tofu skin to roll up shredded meat and green onions to eat.

Student's work: Shredded pork in Kyoto sauce.

Cooking skills: 1. When cutting meat, first put the meat in the refrigerator to freeze it slightly harder and it is easier to cut.

2. Add a little sugar and sesame oil to steam the sweet noodle sauce in advance, it tastes better. If you are too troublesome, you can skip the steaming step and mix the sugar and sesame oil and leave it for a while.

3. Sweet noodle sauce and soy sauce have a salty taste, so you don't need to add salt. If the mouth is heavy, add a pinch of salt to taste.

You can use bean paste instead.

Ingredients: 300g of meat, appropriate amount of cornstarch, appropriate amount of soy sauce, appropriate amount of bean paste, appropriate amount of salt, appropriate amount of corn starch.

Excipients: appropriate amount of oil, appropriate amount of salt.

1. Heat the pan with cold oil, and the oil temperature is 5 percent, and the ginger is stirred until fragrant!

2. Stir-fry the shredded pork.

3. Pour in cooking wine to remove the meat.

4. Pour in light soy sauce.

5. Pour in half a bowl of water and simmer for 5 minutes!

6. Add bean paste to increase the flavor and saltiness.

7. Mix the corn flour into a paste and put it in the shredded meat to thicken!

8. Put the dish out of the pot, you can eat it with bread rolls!

There is a bean paste, sweet flavor. It was delicious and canned. It's sold in supermarkets. It is very suitable for making shredded pork in Kyoto sauce.

The name of the white jar is: Haitian soybean paste.

1. Beijing sauce shredded pork is a well-known dish, it is one of the classic representative dishes in Beijing cuisine, using lean pork as the main ingredient, supplemented by sweet noodle sauce, green onion, ginger and other seasonings, with the unique cooking technique of the north "six explosions" one of the "sauce explosion" cooking.

2. The shredded pork in Beijing sauce is made with the selected tenderloin as the main ingredient and cooked with sauce. When eating, it is supplemented by shredded green onions and tofu skin, the taste is salty and sweet, the sauce is fragrant, and the flavor is unique.

Summary. Hello dear, shredded pork in Kyoto sauce can be replaced with flour, but it may be sticky.

Can shredded pork in Kyoto sauce be substituted with flour.

Hello dear, shredded pork in Kyoto sauce can be replaced with flour, but it may be sticky.

Shredded pork in Kyoto sauce can also be replaced with sweet potato flour or lotus root flour.

Shredded pork in Beijing sauce is a well-known dish, and it is one of the classic representative dishes of Beijing cuisine. The ingredients required for the production are also very simple, with lean pork as the main ingredient, supplemented by sweet noodle sauce, green onions, ginger and other seasonings, and cooked with "sauce burst", one of the "six explosions" unique to the northern cuisine. Then the so-called "sauce explosion" refers to the main ingredient is first fried in warm oil after hanging batter, and then concocted with seasonings such as noodle sauce, which is less than the juice of oil explosion.

The characteristics of the finished dish are: red sauce color, tender texture, rich sauce aroma, moderate salty and sweet, raw materials of juice packet, and bright luster.

Method: Ingredients: 200 grams of pork loin.

Ingredients: 40 grams of sweet noodle sauce, green onions, ginger, 10 grams of sugar. Seasoning:

Green onion and ginger water, rice wine, white pepper, salt, light soy sauce, dark soy sauce, half an egg white, starch, water. Specific methods:1

Prepare the green onion and ginger water, cut the green onion into sections, slice the ginger, add a spoonful of salt to it, grasp it with your hands and mix evenly, then pour in an appropriate amount of water and continue to grasp well, so that the juice and water squeezed out are fully mixed, and then soak for 10 minutes. 2.The pork loin is first cleaned, then cut into slices about 3 mm thick, and then changed into 3 mm wide shredded meat, about the same thickness as the head of chopsticks, and put it in a bowl for later use.

3.Next, marinate the shredded meat, add green onion and ginger water to the bowl (filter out the green onion and ginger slices in advance), rice wine, white pepper, salt, light soy sauce, dark soy sauce and mix evenly, then pour in half an egg white and an appropriate amount of starch, grasp and mix vigorously with your hands, so that the meat is more integrated with egg white and starch, and finally add half a spoon of cooking oil to seal the water. 4.

We only use the white part of the green onion, cut it into about 5 cm segments, and then cut it from one side, take out the green onion core inside, cut it with an oblique knife, and cut it with an oblique knife. Cut and set aside on a plate. 5.

Heat the oil, put in the shredded meat and slide it away quickly after the oil is hot, and then remove the oil after the meat turns white. 6.Leave the bottom oil in the pot, don't need too much, add sugar, put the sweet noodle sauce after all the sugar is melted, stir-fry a little and wait until the sweet noodle sauce is bubbling, add half a spoon of water and an appropriate amount of rice wine to completely open the sauce, at this time keep turning the sweet noodle sauce in the pot to avoid sticking to the bottom of the pot.

7.The sauce in the pan is bubbling and a little sticky, pour in the shredded meat, at this time you can turn on the high heat, keep rolling and stir-frying with a spoon, so that the sauce is fully attached to the shredded meat, and pour in a little sesame oil before leaving the pan.

When I make Korean jajangmyeon at home, I can use sweet noodle sauce instead of spring sauce, as long as we are used to the taste of sweet noodle sauce. Chunjang is a Korean-style mixed sauce made from it as the main ingredient, and the Korean-style sweet noodle sauce is created with reference to Chinese jajang-myeon noodles.

Can you use sweet noodle sauce instead of spring sauce.

Chun Sauce is a Korean sauce made with black beans, light soy sauce, sesame seeds, and sugar as the main ingredients, and this sauce is often used to make Tan Chi Cho Korean Jajang Noodles. So when we make our own jajangmyeon, can we use sweet noodle sauce instead of spring sauce?

The answer is yes, we don't have very strict requirements when making Korean jajangmyeon at home, as long as we are used to the taste of sweet noodle sauce, we can use it instead of spring sauce.

Korean jajangmyeon is a kind of food that is adapted from Chinese jajangmyeon to meet the taste of the Korean people, and this kind of noodle is relatively simple and easy to learn, so we can try to make it ourselves at home if we like it. Contains this plum.