How do you make the sauce in the rice noodles in the casserole?

The preparation of rice noodles in a casserole.

Ingredients: fresh rice noodles, a number of meatballs, 1 tael of kelp shreds, 2 taels of Shanghai green cabbage, 1 piece of water tofu, 1 ham sausage (also.

You can add mushrooms such as anchovy mushrooms, smoked sausages, etc. according to your preference).

Ingredients: a pinch of salt, a pinch of Totole chicken essence, paprika, a pinch of tomato paste, a pinch of pepper, dried radish in sauce, ginger.

A pinch of garlic, parsley.

Kitchenware: Casserole. Directions:

First, clean the rice noodles, meatballs, kelp shreds, Shanghai cabbage, water tofu, etc., and cut the water tofu.

Cut the pieces and ham sausages into round slices for later use;

Put 8 percent of water into the casserole, wait for boiling, add meatballs, kelp, mushrooms, ginger and garlic, etc., add a little salt and chicken.

fine, cover the casserole;

After the meatballs are roughly cooked, add the staple fresh rice noodles;

Wait for the water to boil again, add Shanghai cabbage, water tofu, ham sausage, smoked sausage, etc., and boil for a while, depending on the individual.

Add pepper, paprika, dried radish and tomato sauce to taste, stir well with a spoon, and sprinkle in after flavoring.

A little coriander is ready to cook;

At this point, a fragrant and delicious casserole rice noodles are baked! ～：

Features: Casserole rice noodles are simple, nutritious, and can be flexibly adjusted according to personal taste.

Casserole rice noodle method:

Materials. Ingredients: 1 handful of vermicelli, half a tomato, appropriate amount of green cabbage leaves.

Excipients: appropriate amount of oil, 3 grams of salt, 1 teaspoon of bean paste, 3 grams of minced garlic, 2 teaspoons of light soy sauce.

1. Soak the vermicelli in water to soften.

2. Put oil in a pot and stir-fry the bean paste and minced garlic.

3. Add two bowls of water.

4. Add salt to taste.

5. Pour in a little light soy sauce.

6. Bring the water to a boil and add the tomatoes.

7. Next, put the tomato soup into the casserole.

8. After the soup is boiled, add the vermicelli and cook for 2 minutes.

9. Turn off the heat and add the green cabbage leaves.

Summary. Hello, the boiling method of Yunnan casserole rice noodle meat sauce: 1. 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 you can put the dried tofu out for later use.

2. Stir-fry the diced meat until it is broken. 3. Pour oil into the pot, 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 bean paste, spicy slices, and the moisture in the diced meat.

5. When the oil bubbles in the pan are fried from large fisheye bubbles to small and dense, the water is basically fried. 6. Pour in the fried tofu at the beginning, add pepper and Sichuan pepper powder, and stir-fry for another 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. Put it in a container until it cools, move it into the refrigerator room, and it can be placed for half a year.

How to boil Yunnan casserole rice noodle meat sauce.

Hello, the boiling method of Yunnan casserole rice noodle meat sauce: 1. 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 you can put the dried tofu out for later use. 2. Stir-fry the diced meat until it is broken.

3. Pour oil into the pot, 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 bean paste, spicy slices, and the moisture in the diced meat. 5. When the oil bubbles in the pan are fried from large fisheye bubbles to small and dense, the water is basically fried.

6. Pour in the fried tofu at the beginning, add pepper and Sichuan pepper powder, and stir-fry for another 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. Put it in a container until it cools, move it into the refrigerator room, and it can be placed for half a year.

Ingredients: two spoons of bean paste, one spoon of fresh and spicy slices, one spoon of sweet noodle sauce, 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.

How to boil the meat sauce of jajangmyeon.

Hello, the meat sauce method of fried sauce noodles: three spoons of light soy sauce + two spoons of dark soy sauce + one spoon of oyster sauce + three spoons of soybean sauce + two spoons of sweet noodle sauce + one spoon of sugar + half a spoon of thirteen spices + one spoon of cooking wine + meat foam, stir well.

There is red oil bean paste in my boiled sauce, and there is another kind of bean paste.

Whether it's the meat sauce of the fried noodles or the Yunnan rice noodles meat sauce.

If it is Yunnan rice noodle meat sauce, it is recommended to add Pixian bean paste.

There is a Pixian douban, and there is a kind called douban sauce, I used to, I don't know which one is black and yellow.

No, just follow the bill of materials I sent above, and make it.

How much butter do I put in the meat sauce, and salad oil, the one I make myself is very fragrant, you tell me how much beef to put in the salad oil, the proportion is 10 catties of minced meat.

Oil. It depends on how many catties of meat sauce you want to make, and then boil it according to the proportions.

Didn't I tell you about 10 pounds of minced meat?

If you want to eat a little oily, then use the ratio of one to two. If it's lighter, it's one to three.

The preparation of Sichuan fried sauce rice noodles is as follows:

Ingredients that need to be prepared in advance include: minced meat, rice noodles, ginger, bean paste, and cooking wine.

1. Pour the minced meat into the pot and stir-fry with minced ginger.

2. Pour in the cooking wine and bean paste and stir-fry evenly.

3. Pour in the sauerkraut and stir-fry evenly, pour in the chicken essence and stir-fry out of the pan.

4. Pour green vegetables and rice noodles into the pot and cook until they can be cut off and removed.

5. Add the fried mixed sauce.

6. Finished products. <>

The fragrant rice noodles are delicious, so how to make the sauce of the rice noodles? Let's learn together.

Pork, green onion, ginger and garlic, Sichuan pepper powder, bean paste, sweet noodle sauce.

01 First, chop the pork into minced pieces and chop the green onions, ginger and garlic for later use.

02 Stir-fry the pork in a frying pan until golden brown on both sides, then add the green onion, ginger and garlic and stir-fry until fragrant.

03 After that, add Sichuan pepper powder, sweet noodle sauce and bean paste to taste, and stir-fry until the water is dry.

04 Finally, after the water is dried, a delicious rice noodle sauce is ready.

Everyone, give it a thumbs up.

Casserole rice noodle method:

Ingredients: 1 handful of vermicelli, half a tomato, appropriate amount of green cabbage leaves Auxiliary materials: appropriate amount of oil, 3 grams of salt, 1 teaspoon of bean paste, 3 grams of minced garlic, 2 teaspoons of light soy sauce 1, soak the vermicelli in water first.

2. Put oil in a pot and stir-fry the bean paste and minced garlic.

3. Add two bowls of water.

4. Add salt to taste.

5. Pour in a little light soy sauce.

6. Bring the water to a boil and add the tomatoes.

7. Next, put the tomato soup into the casserole.

8. After the soup is boiled, add the vermicelli and cook for 2 minutes.

9. Turn off the heat and add the green cabbage leaves.

Ingredients: Dried rice noodles, sauerkraut, small red pepper, ginger, garlic, green onion, coriander, sesame seeds, salt, vinegar, soy sauce, sugar.

Method 1: Soak the fine rice flour until soft, remove and drain; Sauerkraut finely chopped; Chop the green onion, ginger, chili pepper and coriander into minced pieces and set aside.

2. Pour oil into a pot and heat it, add sesame seeds, ginger, garlic and chili pepper in turn and stir-fry until fragrant, then add sauerkraut and stir-fry until fragrant.

3. Pour a bowl of water into the pot, bring to a boil, add rice noodles, and bring to a boil.

4. Add salt, vinegar, sugar, and a small amount of soy sauce (or without soy sauce) and stir well.

5. Add coriander and minced green onions, and the sour and spicy rice noodles are out of the pot! This practice is similar to Yunnan small pot rice noodles, which can be thick or thin, depending on personal preference.

Ingredients: 300 grams of red pepper, 100 grams of millet pepper.

Seasoning: 5 grams of ginger, 60 grams of garlic.

Steps: 1. Prepare the ingredients.

2. 300g of red pepper into rings, 100g of millet pepper into rings, 5g of ginger into dices 3, two kinds of peppers into the wall breaker.

4. Pour in diced ginger, pour in 60g of garlic and stir.

5. Puree and pour into the bottle, cover the lid and ferment for 1 week;

6. Done.