How to fry rice noodle sauce is delicious 20, how to fry rice noodle sauce is delicious

Private fried noodles.

Material. Ingredients: sweet noodle sauce, minced meat, fungus, carrots, mushrooms, celery, chili peppers, eggs, noodles, ingredients: cucumber, green onion, ginger, garlic, soy sauce, salt, oil.

Method. 1. Chop the soaked fungus, mushrooms, celery, peppers and carrots, and mince the green onions, ginger and garlic.

2. Beat and scramble an egg.

3. Heat the pot and pour oil (a little more), pour the meat filling into the stir-fry, add the chopped green onions, ginger and garlic after turning white, pour in the appropriate amount of soy sauce after stir-frying, stir-fry the fragrance, add the chopped peppers, carrots, celery, mushrooms, fungus, stir-fry over high heat (you can add a little water), then add the scrambled egg pieces, fry well and then add the appropriate amount of salt, stir-fry for a while, turn the heat down, add the sweet noodle sauce, and then keep turning the shovel to avoid sticking to the pot. After stir-frying the sweet noodle sauce and vegetables, add an appropriate amount of water, turn up the heat, and keep stir-frying until the water is almost stir-fried, and then turn off the heat and remove from the pot.

4. Boil the noodles and cut the cucumber vegetables.

5. Mix the sauce and vegetables with noodles and eat

Ingredients: greens, minced meat, rice noodles, spicy mustard, coriander.

Seasoning: minced green onion and ginger, soy sauce, cooking wine, vinegar, sugar, monosodium glutamate, pepper, red oil Method: 1.

Pick and wash the greens, soak the rice noodles in cold water and set aside2. Heat the oil pan, put the minced meat, green onion and ginger into the pot and stir-fry until the meat is white and fragrant, add soy sauce (preferably add some dark soy sauce), cooking wine, vinegar, sugar, add water after coloring, cover and simmer until the meat filling is oily, add monosodium glutamate and pepper to taste.

At this point, the meat sauce is fried, you can make more at a time, put it in the refrigerator, and dig a little when you eat, which is very convenient.

3。Now start to mix the base in the bowl: add salt, monosodium glutamate, pepper, red oil, sesame oil, and coriander according to personal taste.

4。Boil the soaked rice noodles in a pot (according to the amount of one bowl) and green vegetables.

Ingredients: two spoons of Pixian bean paste, one spoonful of fresh and spicy slices, one spoon of sweet paste, half a spoon of pepper, half a spoon of Sichuan pepper powder, an appropriate amount of dried tofu, and an appropriate amount of diced meat.

Steps to make meat sauce for rice noodles:

1. First of all, heat the pan with cold oil, pour in the dried tofu cut into small dices, fry until there are bubbles on the skin, press it with a shovel to feel dry, and then you can put the dried tofu out for later use.

2. Stir-fry the diced meat until it is broken. (It's better to have a little more fatty mincing).

3. Pour oil into the pot again, put in Pixian bean paste, fry the red oil over medium-low heat, then add fresh and spicy slices, and stir-fry for a while.

4. Then put in the diced meat, at this time, turn on the high heat and keep stir-frying, stir-fry the water in Pixian bean paste, spicy slices, and diced meat.

5. Until the oil bubbles in the pan are fried, from large fisheye bubbles to small and dense, basically the water is almost fried. (Or the oil in the pan looks brighter than before, and that's fine.) ）

6. Pour in the dried tofu that was fried at the beginning, add pepper and peppercorns, and stir-fry for 3-5 minutes. Allow it to mix well.

7. It is best to add a little sweet noodle sauce, stir-fry and mix well. Add flavor to the meat sauce.

8. Then put it in a container until it cools, and then move it into the refrigerator room, which can be placed for half a year without breakage, which is convenient for storage.

Making of spicy rice noodle meat sauce:

Ingredients: minced meat, Sichuan pepper, soybean oil, Sichuan oil and spicy seeds.

After the oil is heated again, put in ginger slices, meat puree, copy and cook, and then put in Sichuan oil and spicy seeds, move the meat sauce to red, and the spicy meat sauce is rich in fragrance.

Since the spicy pepper itself is very salty and there are other seasonings in it, there is no need to put any other seasonings.

Secret meat sauce: 1. Meat (sausage, chicken, pork, beef, etc.) Cut the meat into dices.

2. Finely chop the green onion and garlic, and slice the ginger.

3. Add a small amount of light soy sauce and green onion, ginger and garlic to the minced meat, stir well, and let it sit for 20 minutes.

4. Put oil in the oil pan, a little more oil is better (if the meat filling is fatter, you can have a small amount).

5. Put chopped green onions, Pixian bean paste, Sichuan pepper, spices, nutmeg, and cinnamon in the pot and stir-fry (you can also put some cloves). After stir-frying the fragrance, add the meat filling and fry it over high heat (so the oil can not be less, it should be the same as the meat filling), 5. Fry until the meat filling is browned, (you can also put a little diced mushroom to be more delicious) The meat is fragrant and add salt (you can put more), and then fry for a little time.

There is also a shiitake mushroom meat sauce without watercress, which also tastes good. Let's introduce it as well.

1. Buy a piece of pork belly, cut the lean and fat ones into cubes, mix the lean ones with cooking wine and light soy sauce and leave them for half an hour. If you are troublesome, you should buy minced meat, and then buy a piece of fat oil to fry the oil.

2. If the mushrooms are dry, soak them in hot water for 20 minutes, and soak them in fresh water, but the time can be shorter and cut into cubes.

3. **, heat the pot, first put the fat (diced) down, change to low heat, and slowly burn the oil out. After five or six minutes like this, when you see that the oil is coming out and the fat is burnt, you will take the fat out. Then pour the lean meat down and stir-fry.

Fry until the meat changes color, pour the water for soaking shiitake mushrooms into the pot, not too much, cover the surface of the meat, add some light soy sauce, and then simmer over low heat for twenty or thirty minutes.

4. After twenty or thirty minutes, come back and try a small piece of meat, well, it tastes good. Then pour the shiitake mushrooms down and simmer for a while to let the shiitake mushrooms absorb the juice. I think it's about the same, so I add some light soy sauce to raise the color.

As for me, I used to add a small spoonful of sugar before cooking, and it tasted more delicious. Reduce the juice on high heat, don't collect it too dry, and leave a little soup for better rice.

After the rice noodles are cooked, take them out, and use bean paste for fried sauce, and it is best to add a little dried tofu during the frying process.

The sauce is an important part of this sauce.

Summary. Raw materials need to be prepared: pork belly (200 grams), green onions, ginger, garlic, appropriate amount of Sichuan pepper powder, 10 grams of Pixian spicy bean paste, 10 grams of sweet noodle sauce, 3 grams of pepper.

Raw materials need to be prepared: pork belly (200 grams), green onions, ginger Hui Luliang, garlic, appropriate amount of Sichuan pepper powder, 10 grams of Piqian Kuanxian spicy bean paste, 10 grams of sweet noodle sauce, 3 grams of pepper Zhenhong powder.

1. Wash the pork belly and cut it into minced meat for later use. 2. Finely chop the green onion and ginger and set aside. 3 Prepare 10 grams of Pixian spicy bean paste, 10 grams of sweet noodle sauce, and 10 grams of Sichuan pepper powder.

4 Put lard in a wok, and when the oil is 50% hot, add diced pork and stir-fry until it turns white and brown.

5 Add the green onion and minced ginger to the pot and stir until fragrant.

6Then add Sichuan pepper powder, Pixian spicy bean paste and sweet noodle sauce to taste.

7 Stir-fry over low heat until the red oil comes out, stir-fry constantly, fry the minced meat, Pixian bean paste and sweet noodle sauce dry, then sprinkle in 3 grams of pepper and stir-fry well.

8. When the water in the pot is dried and all the sauce is oiled, then put it out in a bowl, so that the rice noodle sauce is ready.

Summary. 150g minced pork, a little salt, 600-700ml of water, a little coriander, a small tomato with sesame oil, a few pickled peppers, a little sesame oil, and a little bean paste.

Cooking steps: Step 1 1

Heat the pot and put the oil, then put in a little bean paste to stir-fry the red oil, put in the meat foam tomatoes and fry for a few minutes, put in the soaked pepper to boil, put in the rice noodles and cook for two minutes, turn off the heat, drop a few drops of pepper oil out of the pot and put coriander to eat.

How to fry the sauce of pickled pepper rice noodles.

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150g of minced pork, a little salt, 600-700ml of water, a little coriander, a small tomato of sesame oil, a few pickled peppers, a little sesame oil, a little bean pasteCooking steps step 1 1 Heat the pot and put the oil, then put in a little bean paste and stir-fry the red oil, put in the meat foam tomatoes and fry for a few minutes, put in the water and boil the peppers, put in the rice noodles and cook for two minutes, turn off the heat, drop a few drops of pepper oil out of the pot and put the coriander to eat.

Excuse me, there is a mountain in Tongnan, and there is a place where salt pickled peppers are made on the top.

Tongnan Shouqiao sells pickled peppers and Tongliang Chengtou can be delivered to your door! Foot soaking is very famous in the minds of Tongnan people, sour, hot and crispy.

Ingredients: 500g lettuce, 300g rice noodles, 100g lean meat, 20g bean paste, auxiliary materials: appropriate amount of oil, appropriate amount of salt, appropriate amount of water.

Step 1Stir-fry the sauce and lean meat.

2.Stir-fry to taste, add a pinch of salt to taste, and set aside.

3.Cook the greens in another pot and remove them for later use.

4.The rice noodles are blanched.

5.Remove the rice noodles and vegetables, put diced meat on the yard, and serve.

Tip: Don't cook rice noodles for too long.

Or since. It's best to do it, and you can save it. A lot of them, also make meat sauce. Rice noodles are small. Food, it's all. Teach, Eagerne Vxorq is, 588 ...

those ascending their stomachs thin folded

First of all, the sauce (any sauce is fine) with warm water and stir well, not too thin, then put a gram of oil in the pot to heat, grind the meat, make dumplings with so minced, the meat should be done with your preference, you can be fat, fat is good, put the meat in a container and add a little salt and a little white wine and stir well, and it will be fine for 10 minutes. After the oil is hot, put the meat into the pot and fry, put a little vinegar to separate the meat, put in some minced green onions when it is about eight medium-rare, stir-fry twice and put in the adjusted sauce, add some water (1 2 with sauce is OK) and boil, boil the water to 1 3 and you can get out of the pot.