Preparation materials: cucumber, seasonal vegetables (celery, cabbage and so on), carrots, onions,
daikon radish, bean sprouts and so on.
Seasoning: real flavorful fried sauce, a little soy sauce, ground beef dahi dahi, cooking wine, cornstarch, etc.
Cooking the noodles is out of the question! Directly over to the fried sauce is good!
First, let's talk about how to make diced pork fried sauce.
The diced pork fried sauce, as the name suggests, is made by first dicing good meat (chicken), then using salt, cooking wine, and
starch (it must be small to keep the meat tender).
When the oil is 80% hot, put in some grated ginger, then put in the diced meat just now, push it with a frying spoon then
pour a small amount of soy sauce to enhance the color (note that it's to enhance the color, not seasoning, so don't put in too much or the
sauce will be very salty), and immediately pour in the Korean-made real-flavored fried sauce. The next job is to turn down the heat,
turn it down to the point where just enough sauce can come on, but not very much. If the sauce thickens, it's not too late to add
a little water.
Put some sugar and ground beef dahi dahi in it (some MSG can be bitter, but dahi dahi is definitely not).
Generally don't put salt in. Taste how it tastes and adjust it to your favorite flavor.
After that, you'll want to keep stirring with a frying spoon in one direction, stirring ...... (never stir).
Stir until what? Stir until the color of the sauce turns jujube red, gives off fragrance and oil starts to precipitate
Only then it's almost done. The whole process usually takes 10 to 15 minutes. When the sauce is almost done, add the top of the
Bok choy.
When I make it at home, I usually like to cook the noodles while frying the sauce, so that the noodles and the sauce can come out together, and
the rest of the work is basically eating!
If you're skilled enough, the meat in that sauce is tender and the sauce is flavorful.
Otherwise the meat might be old and the sauce bitter!
Chinese Fried Noodles
1. buy a bag of dry yellow sauce (one small bag is enough, if it's for two people)
2. go home and pour out the dry yellow sauce (how much depends on how much you eat) in a bowl. Then use water (raw water can be)
Slowly mix
3. Meat cut into small dices (preferably a little fat, more fragrant) ding the smaller the better?nbsp; green onions cut into minced, standby.
4. Frying pan is hot, pour oil. How much depends on your preference. Of course, not too little, otherwise sticky pot
5. When the oil is hot, put the meat, stirring a stir.
6. When the meat is about 80% cooked, pour the sauce into the pot. This time the fire should be reduced to a low heat
7. Slowly simmer the sauce on a low heat, stirring constantly with a spatula to avoid sticking to the pan. At the same time, add the appropriate amount of water depending on the consistency of the sauce.
8. Pour the chopped green onions into the pot and crack two eggs (two eggs for half a bag of dry sauce) into the sauce
and stir with a spatula.
9. Turn off the heat and remove the sauce from the pan when it becomes fragrant and light yellow in color. (The longer you simmer the sauce, the better,
because you can force the oil out of the sauce.)
10. Put the uneaten sauce in a bowl and store in the refrigerator with plastic wrap on top for the next time you want to eat it.
It is best not to leave it out in the open to avoid hair growth.
Note: Don't put salt in the sauce! Because the sauce itself is salty.
The above is the method for the sauce. Here is how to make the vegetable code:
1. Wash and shred the cucumber, set aside
2. Yellow flowers and fungus with water, set aside. The eggs and tomatoes are ready to go
3. Blanch the mung bean sprouts and celery and set aside
4. Put the wok on the heat and add a little oil to the pan and heat it up. Put the eggs into the pan (one will do) and scramble them
. Add the tomatoes cut into several pieces, slide the pan (this is also to have soup, and clear the mouth) and then add the sprouted yellow flowers and
fungus. Put a little salt. Because the sauce will be salty, so all the vegetables should be light!
Finally, drop in the noodles, and once they're done cooking, you can toss them with the sauce and feel free to put in your favorite vegetable code. A bowl of delicious
Fried noodles came out!
Note: You can slightly put a little noodle soup in the bowl of noodles. Because the hand-rolled noodles will be more
sticky when you serve them, a little bit of soup will make them smoother and better to mix.
Raw material preparation:
Liu Bijiu dry yellow sauce 1 bag Tianyuan sauce garden sweet noodle sauce half a bag (the remaining half a bag can be made Chinese salad, dipping radish, lettuce to eat), 2 eggs, fat and lean meat diced (skinned) 100g, supermarkets sell that kind of skinned pork diced, make your own can also be cut into half a centimeter square diced pork. A variety of vegetable yards the more month good, cucumber and bean sprouts and commonly known as the heart of the beauty of the radish and soybeans are indispensable, and other cabbage heart, green beans, dried tofu, bean curd shredded on the lookout for the preparation of it. Of course, raw garlic is also essential to eat in the summer sterilization, as well as green onions, ginger.
As for the preparation of two kinds of sauce mix is this yellow sauce dry incense, but if all use yellow sauce, it is too dry and too salty, sweet noodle sauce it tastes sweet, with just the right proportion of yellow sauce and noodle sauce 2:1, it's perfect.
The meat is also too fat and too lean, and the pork is strong and easy to stir fry the oil, so that it is fragrant.
Steps:
1. eggs beaten with starch (eggs will be more tender, starch 1 tablespoon) and a little bit of cooking wine (to go to the egg fishy 1 teaspoon) and salt, after the oil is hot, scrambled eggs have a secret, that is, with chopsticks, you can scramble and each piece of egg are heated uniformly, down the pan, take chopsticks in the pan quickly stirred, the eggs become yellow and cooked out sheng out to be used.
2. Put a little oil in the frying pan, after the oil is hot, stir-fry the pork diced over medium heat, to be lard out, add a little wine to go fishy, and then add some soy sauce, and then the diced meat sheng out.
3. pot to stay in the meat of the lard, with a bowl of yellow sauce and pasta sauce mixed evenly, medium heat will be sautéed sauce, so that the sauce is fragrant.
4. Sauce out of the flavor, and then poured into the diced meat or eggs, ginger (cut fine), turn to low heat, slowly simmering, sauce and diced meat water and milk blend, that is delicious, do not have to add salt and sugar, the sauce has its own salty and sweet taste, cooing 10 minutes to check not much, have to watch, not stirring and will be if you think it is dry, add a little less water.
5. This time you can prepare the vegetable code, buy a kind of vegetable rubbing quite good, I can not cut a very fine silk, cucumber, radish, what rubbed into the silk, cool water inside the soak, and then drain the water, so that the vegetable is more crispy, the foreigner add some shredded lettuce, shredded collard greens, and what is also OK.
6. Bean sprouts, lentils (shredded), soybeans, green beans and whatnot, boiling water over a break, soak in cold water.
7. Sauce cooing well, looking at the dry collection of juice, away from the fire to add the end of the white onion, early on the end of the onion on the scorched, the use of the residual temperature of the white onion simmering. Sauce will have to.
Next is the noodle, fried noodles is of course the best hand-rolled noodles, but it is estimated that we now do not have the spirit of this, cut noodles store has the kind of hand-rolled noodles, thick kind of better, wrapped in yellow cornmeal, a handle to pay attention to, the kind of frozen noodles is also good.
Cooking water should be more, put some salt, so that the noodles will not stick together when cooking, the noodles do not cook too bad, point 3 times the water is about the same, there is a little bit of raw, there is the bite of the best, the noodles are cooked, open cold water, rinse off the batter, so that smooth and tasty.
Noodles cooked, mixed with 2 tablespoons of fragrant oil oil frying sauce, do not be too greedy, will be very salty, into a variety of dishes code, no courtyard, we squat on the lanai, looking downstairs at the car river flashes, and then a head of garlic, the life of a great pleasure is to eat and drink a moment of indulgence, it.
Like acid and then some Longmen rice vinegar
Old Beijing fried noodles practice
Raw materials to prepare: six Bijiu dry yellow sauce 1 bag of sweet noodle sauce half a bag of day garden sauce garden (the remaining half a bag of Chinese salad can be done, dipping radish, lettuce to eat), 2 eggs, fat and lean meat diced (skinned) 100g, supermarkets sell that kind of skinned pork diced, make your own can also be made, the pork! Cut into half a centimeter square small dice. A variety of vegetable yards the more month good, cucumber and bean sprouts and commonly known as the heart of the beauty of the radish and soybeans are indispensable, and other cabbage heart, green beans, dried tofu, bean curd shredded on the lookout for the preparation of it. Of course, raw garlic is also essential to eat in the summer sterilization, as well as large onions, ginger. As for the preparation of the mix of the two sauces is this yellow sauce is dry and fragrant, but if you use yellow sauce, it is too dry and too salty, sweet noodle sauce it is sweet flavor, with just the right ratio of yellow sauce and noodle sauce 2:1, it's perfect. The meat is also too fat and too thin are not good, the pork has to be strong, easy to stir fry the oil, so that the flavor.
Steps:
1. Eggs beaten with starch (eggs will be more tender, starch 1 tablespoon) and a little bit of wine (to go to the egg fishy 1 teaspoon) and salt, after the oil is hot, scrambled eggs have a secret, that is, with chopsticks, you can scramble and each piece of egg are heated uniformly, down the pan, take chopsticks in the pot quickly stirred, the eggs become yellow and cooked out of sheng out to be used.
2. Put a little oil in the frying pan, after the oil is hot, stir-fry the pork diced over medium heat, to be lard out, add a little wine to go fishy, and then add some soy sauce, and then the diced meat sheng out.
3. pot to stay in the meat of the lard, with a bowl of yellow sauce and pasta sauce mixed evenly, medium heat will be sautéed sauce, so that the sauce is fragrant.
4. Sauce out of the flavor, and then poured into the diced meat or eggs, ginger (cut fine), turn to low heat, slowly simmering, sauce and diced meat water and milk blend, that is delicious, do not have to add salt and sugar, the sauce has its own salty and sweet taste, cooing 10 minutes to check not much, have to watch, not stirring and will be if you think it is dry, then add a little less water.
5. This time you can prepare the vegetable code, buy a kind of vegetable rubbing quite good, I can not cut a very fine silk, cucumber, radish, what rubbed into the silk, cool water inside the soak, and then drain the water, so that the vegetable is more crispy, the foreigner add some shredded lettuce, shredded collard greens, and what is also OK.
6. Bean sprouts, lentils (shredded), soybeans, green beans and whatnot, boiling water over a break, soak in cold water.
7. Sauce cooing well, looking at the dry collection of juice, away from the fire to add the end of the white onion, early on the end of the onion on the scorched, the use of the residual temperature of the white onion simmering. Sauce will have to.
Next is the face, fried noodles of course, the best is hand-rolled noodles, but I guess we now do not have the spirit of this, cut noodles store has the kind of hand-rolled noodles, thick kind of more delicious, wrapped in yellow cornmeal, a handle to talk about, the kind of frozen noodles is also good. Cooking water to be more, put some salt, so that when the noodles do not stick together, the noodles do not cook too bad, point 3 times the water is almost, a little bit of raw, there is a bite of the best, the noodles cooked, open the cold water, rinse off the batter, so that smooth and tasty. Noodles cooked, mixed with 2 tablespoons of fragrant oily fried sauce, do not be too greedy, it will be very salty, into a variety of vegetable yards, there is no courtyard, we squat on the lanai, looking downstairs, the car river flashes, and then a head of garlic, life is a great pleasure is to eat and drink a moment of indulgence, right? If you like sour, have some Longmen rice vinegar, and if you like spicy, have some oil splash hot pepper, which is the custom of Xi'an people. Chili noodles (Shaanxi line chili is the best) 2 two mixed 1 teaspoon of salt, crushed cooked peanuts (not too crushed), white sesame seeds, 1 small bowl of oil into the frying pan to heat, add pepper, pepper brown quickly off the heat, looking for a metal leak, the oil while hot into the chili pepper noodles, chili pepper ZiZiZhou incense, a little bit like the water boiled jade, it is ripe, with chopsticks to move evenly, especially fragrant, poured into the noodle. Or you can combine it with Shaanxi's oil splattered noodles, put 1 teaspoon of chili noodles on the top, 1 bit of salt, chopped green onion, pour in hot pepper oil, same as above, mix well, then pour in the fried sauce. The problem of eating garlic can chew some tea or eat some fruit lemon or something, but if both people eat it, neither is too much, and if one person eats it, don't go out. What else is wrong with it, did not think about it right there is the kind of noodle sauce, that is, replace the diced meat with fat and lean minced meat, more noodle sauce, less yellow sauce, suitable for southerners, right.
Raw materials: 250 grams of yellow sauce sweet noodle sauce 50 grams of minced scallions, minced ginger, diced meat (diced eggplant) Method:
1) will be yellow sauce sweet noodle sauce, add 120 ml of water, mix well. Minced scallions and ginger and set aside.
2) Diced eggplant (or diced meat marinated in cooking wine and cornstarch) in oil, stir-fry, then set aside.
If you eat meat, you can choose diced meat! If you are a vegetarian, you can choose diced eggplant! If you eat everything, you can put both!
3) will stir fry the diced meat pot clean ！！！！ (This step is very important, don't be lazy, or else you'll have to change to another pot to use!)
4) start a pot, oil is hot, pour in the onion and ginger. After bursting the aroma, reduce the heat to low, pour in the stirred sauce from the bottom up and stir fry, add a little water and keep stirring for about 3 minutes. Pour in the diced eggplant (diced meat), salt, a little sugar, chicken broth, stir fry for 1 minute, can be!
Fried noodles can be according to their own preferences, randomly put what you can ha My family in addition to these two, nothing. You can also put soybeans, green beans, radish, green garlic ......
Tips:
1) After the noodles are cooked, it is better to eat them in cold water.
2) You can put whatever you like on the noodles!
3) After mixing the noodles, put a little bit of vinegar, it is also very delicious Oh ~ ~ ~ ~
4) eaten, into a glass bottle or plastic box, placed in the refrigerator.