Different from miscellaneous sauce noodles in the north, the sauce is meat, Sichuan is minced meat, the north is dry, Sichuan is thin, the north is dominated by sauce, and Sichuan is dominated by meat (meat-eaters secretly like it, 1 kg meat only needs two or two sweet noodle sauces).
The preparation of soy sauce in miscellaneous sauce noodles is not complicated. In order to save trouble, you usually buy a bag of dried yellow sauce first, pour it out, and then slowly mix it with water.
Cut the meat into small cubes, preferably a little fat, which is more fragrant. See your own knife work, the smaller the better.
Heat the oil pan, pour oil, how much depends on your preference, of course, not too little, otherwise it will stick to the pan. When the oil is hot, add the diced meat and stir-fry it. When diced pork 8 is ripe, pour the prepared sauce into the pot. At this time, the fire should be turned into a small fire.
Boil the sauce slowly on a low fire and stir it constantly with a spatula to avoid sticking to the pot. At the same time, depending on the thickness of the sauce, add a proper amount of water, pour the chopped green onion into the pot, and beat two eggs (it is more appropriate to put two eggs in half a bag of dried yellow sauce) into the sauce. Stir well with a spatula.
Turn off the heat when the sauce is fragrant and the color turns to bright yellowish, and take the sauce out of the pot. The longer you cook the sauce, the better, because you can force the oil out of the yellow sauce.
When will it be stirred? Stir until the color of the sauce turns to jujube red, giving off a fragrance and starting to precipitate oil.
Because the sauce itself is salty, don't put salt when cooking the sauce! If you are skilled enough, the meat in the sauce is tender and the sauce is fragrant. Otherwise, the meat may be old and the sauce bitter!
If you want to make hot and sour seasoning, first add two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of ginger and garlic water, a little sugar, one spoonful of red pepper, one spoonful of pepper noodles, half a spoonful of monosodium glutamate and chicken essence, and then add half a bowl of broth to scald some green leafy vegetables. Finally, add the cooked rice noodles, and then scoop a tablespoon of miscellaneous sauce and sprinkle with chopped green onion.
Of course, smart as you, if you want to add mushrooms, just add them directly; If you want to add tomatoes, you can also add them directly, with different tastes and in minutes.
Hello, everyone, I am a national senior nutritionist, and I hope my answer can help you.
First of all, Zhajiang Noodles is not very difficult to do, or his swordsmanship is a little complicated.
First of all, the choice of meat should be pork belly with skin, and the fat should be uniform. The sauce cooked in this way will not be greasy, and the meat will taste better.
The first step: cut the pork belly into small pieces, which can be cut best, because the meat ground by the machine is too fine and tastes bad. In addition, cut Jiang Ye into ginger and garlic into minced garlic.
Step 2: Put a proper amount of oil in the pot and stir-fry the minced garlic in Jiang Mo. Then add the pork belly diced and stir-fry evenly. Thoroughly stir-fry the smell of pork.
Step 3: Stir-fry the pork until the color changes, the oil overflows and the flavor volatilizes. Add appropriate amount of bean paste and stir fry. It is better if the bean paste can be ground in advance. If you like friends who taste spicy, you can add a little pepper powder. Then add a little soy sauce to make the color darker. You can only put a little cooking wine in a proper amount to remove the fishy smell, and at the same time increase the fragrance.
Step 4: After stir-frying, add the right amount of water, and the amount of water is not too much, just cover the minced meat. Then turn down the fire and cook slowly to fully blend the flavors of the ingredients. Cook until the soup is gradually reduced and the sauce is thickened, then you can get out of the pot. Turn it frequently during the boiling process to prevent it from sticking to the pot.
You can make this noodle sauce according to your own taste. If you like this sauce, it is more spicy. The bean paste is not spicy enough, so you can use Chili oil when frying minced meat. Because stir-fry the bean paste, the bean paste itself has a salty taste, so if you want to season it, you should season it appropriately according to the amount of bean paste.
After the fried sauce is ready, bibimbap is also ok. If the noodles are mixed, after the noodles are cooked, mix some vegetables as you like, and then pour the sauce on the noodles.
Miscellaneous sauce noodles are familiar to everyone, and they are a traditional specialty food. They are very delicious and deeply loved by everyone. miscellaneous sauce noodles are found everywhere, and the practices are different. Sichuan miscellaneous sauce noodles soy sauce is made from soy sauce with various ingredients and spices, and the main thing is to master the proportion.
Miscellaneous sauce noodles are a very delicious traditional food with strong sauce flavor and strong noodles. They are very delicious. For example, pasta is the main food in northern China, and Zhajiang Noodles is also my favorite. Now there are miscellaneous sauce noodles in many places, and the taste of each place is different. miscellaneous sauce noodles are delicious, and miscellaneous sauce and various seasonings are also very important. Let's share how to prepare Sichuan miscellaneous sauce noodles soy sauce.
1. Method of miscellaneous sauce Noodle Soy Sauce 1 1. Prepare ingredients: 500g soy sauce, 300g purified water, 250g brown sugar, 50g rock sugar, 0g onion10g ginger10g sweet noodle sauce15g fragrant leaves, and 2 pepper.
2. Wash the ginger and onion, slice the ginger and cut the onion into sections, wash the spices, add water to the pot, put the spices, ginger slices and onion sections in, and boil the fragrance of the spices. After the fragrance is boiled, pour the soy sauce in, and then put the brown sugar and rock sugar in to boil, and boil it with low fire.
3. Keep stirring until the brown sugar and rock sugar melt, then add the sweet noodle sauce, and keep it slightly open with low fire for one hour, and then it will be sticky. Take out the residue, let it cool naturally, and it can be stored in the refrigerator. It can also be used to mix cold dishes and cold noodles, all of which are very delicious.
Second, the practice of miscellaneous sauce noodle soy sauce second 1, prepare ingredients: 300 grams of soy sauce, 20 grams of seafood sauce, 800 grams of water, 25 grams of brown sugar, 20 grams of ginger, 20 grams of onion, 2 grams of fragrant leaves, 5 grams of kaempferia kaempferia, 3 grams of cardamom, 3 grams of Amomum villosum, 2 grams of star anise, 3 grams of cinnamon, 3 grams of fennel, and tsaoko.
2. Wash the dried shiitake mushrooms, wash the ginger and onion, slice the ginger and cut the onion into sections, soak the spices in water and wash them, add water to the pot, put the spices and dried shiitake mushrooms in, bring them to a boil with high fire, and simmer for half an hour on low heat. Boil out the fragrance of the spices and filter out the residue after cooking.
3. Add the boiled spice water into the pot, pour the soy sauce into it, then add the rock sugar, ginger slices and onion segments, simmer with a small fire to make a big bubble, add the seafood sauce and stir well. Just spoon it up and hang the spoon. Pick out the onion and ginger, let it cool, and you can use it. It is rich in flavor.
Summary: Sichuan miscellaneous sauce noodle soy sauce is ready. It has a strong flavor and is very delicious. It can be used not only to make miscellaneous sauce noodles, but also to mix cold dishes and noodles. It is very delicious. Everyone makes soy sauce for miscellaneous sauce noodles in different ways. The main thing is to master the proportion and try it if you like.
Miscellaneous sauce noodles can be found in the streets and lanes of Sichuan. A steaming bowl of noodles is filled with minced meat, accompanied by one or two pieces of light green vegetables. The red oil in the noodle sauce soaks down, and people are stirred. The strong noodles are covered with red sauce, and the fragrance first enters the tip of the nose, and then the stirring speed is unconsciously accelerated. After eating a bite, the satisfied eyes squint.
Sauce: 20g of sweet noodle sauce, soy sauce 10g, sugar color 10g, 8g of white wine, 8g of thirteen spices and 5g of balsamic vinegar are stirred evenly.
Add a small amount of cooking oil to the pot, add minced meat at 30% oil temperature, stir-fry over medium heat until the oil comes out, then add minced onion and garlic and stir-fry until it is dry, then add spicy sauce and stir-fry until it is fragrant, add the sauce prepared before, and slowly simmer over low heat for about 5 minutes, turning it over frequently to prevent it from sticking to the pot. (For those who like to eat soft glutinous rice, you can add half a bowl of boiling water and cook for more than 5 minutes.)
It's best to take the meat back and chop it yourself, so that miscellaneous sauce tastes more chewy. You can't put more garlic, otherwise it will drown out other flavors. If you fry too much, you can put more oil if you want to keep it for a long time. Remember not to add water or chopped shallots. If you leave it for a long time, the shallots will be sour.
You can also add some chopped mushrooms in it, so that the miscellaneous sauce is particularly fragrant and the sauce is more rich, which is an absolute artifact of bibimbap and noodle mixing.
As a Sichuanese who loves pasta, he has a good say in miscellaneous sauce noodles. Zhajiang Noodles, Sichuan is divided into dry goods and soup goods, and dry goods have local characteristics. The smooth noodles are wrapped in fragrant seeds and seasonings, which can meet all the needs of taste buds.
1, SAO Zi
Saozi is mostly fried from pork, but also from beef. First, the semi-fat and semi-lean pork is slaughtered into minced meat for later use, then the pot is heated to 70% by pouring vegetable oil, adding pepper, minced ginger and mashed garlic, and immediately stir-frying the minced pork in the pot. When the minced pork is dry, add a little salt and stir-fry a few times, and then add a proper amount of watercress to stir-fry until the color, smell and flavor are available.
2. Bottom material
Sichuanese is called "laying the foundation", because it is difficult for everyone to adjust. You can put a proper amount of soy sauce, vinegar, monosodium glutamate, Chili oil and chopped green onion in the bowl according to your taste preference, and the foundation will be laid. You can add broth to the bowl that has laid the foundation for later use.
3. Cook noodles
After the water is boiled, put the dried noodles into the pot and cook them (the hardness of the noodles can be controlled according to your own preferences). Before the noodles are taken out of the pot, you can put the leaves such as pea seedlings, lettuce leaves and Chinese cabbage into the pot and blanch them.
4. Pick a face
Put the cooked noodles and cabbage leaves into a well-made bowl, then pour the fried sauce seeds on the noodles, and a bowl of Sichuan-style Zhajiang Noodles with good color and flavor can be served. Stir the noodles evenly and you can start.
Sichuan Zhajiang Noodles is the most common food in the streets and lanes of Sichuan. His main taste comes from his fried sauce.
To make the ingredients of squeezed sauce, you can increase or decrease them according to your personal taste. Here, let's talk about the popular taste.
The ingredients are mixed with minced meat, about half a catty, 250 grams of sweet noodle sauce, 20 grams of soybean sauce, 10 grams of Korean hot sauce, appropriate amount of minced onion, ginger and garlic, white pepper, 13 fragrance, soy sauce, and fried peanuts, with appropriate amount of cooking wine.
The method is to marinate the minced meat with tender meat powder and soy sauce for 10 minutes, oil it in a hot pot, pour in the minced meat, stir-fry until the minced meat is separated and discolored, and then put it on a plate for later use. Heat the oil in a hot pan. The oil temperature should not be too high. Add Jiang Mo, minced garlic, chopped green onion, stir-fry until fragrant. Add sweet noodle sauce and Korean hot sauce, stir-fry the fragrance, and simmer slowly over low heat. Remember to stir more, so as not to paste the bottom. Pour the fried minced meat into the pot and add a little cooking wine, pepper powder, thirteen spices, monosodium glutamate and chicken essence, a little salt, and take it out of the pot.
As an authentic Sichuanese, I also like to eat miscellaneous sauce noodles (I like to eat dry groceries). I ate too much in the store, so I studied and cooked it myself when I got home, and the result was very good. Here are the ingredients I usually make for your reference.
Ingredients: 1 pork belly stuffing
2 minced sprouts
3 garlic ginger chives
4 cooking wine
5 soy sauce
6 soy sauce
7 bean paste
8 oil pepper
9 pepper noodles
10 sesame oil
1 1 salt
12 green vegetables
13 surface
method of work
1 Pork belly peeled and chopped into meat stuffing. Chop the sprouts, ginger and garlic respectively.
2 The oil is warm, stir-fry the pork belly stuffing with low heat, and then put the cooking wine.
3 Stir-fry until the steam turns yellow, then add ginger and garlic with salt and pepper noodles, stir-fry and add bean paste and soy sauce to color.
4 Stir-fry the sprouts and add water, and miscellaneous sauce is successful.
5 Put pepper noodles in the bowl when cooking noodles. Pepper oil, sesame oil, salt, monosodium glutamate, and a little broth as the base.
6. Bring boiling water to a big fire, put vegetables in water and fish in a pan, then cook them and fish them out (according to personal taste), pour miscellaneous sauce on them, and sprinkle with chopped green onion.
Miscellaneous sauce, Sichuan is famous, and miscellaneous sauce, Sichuan, is used in many cuisines. However, most people think that the cooking method of miscellaneous sauce, Sichuan is complicated and difficult, so they have never thought about making it by themselves. In fact, if you are interested in these sauces, you can do it yourself. Friends who want to try, might as well follow me to do it together!
The materials are: 500g pork, 90g sweet noodle sauce, 40g red bean paste, half star anise, two fragrant leaves, salt, cooking wine, ginger, garlic and pepper.
Production method:
1, chop the pork, add some cooking wine and salt and marinate for about ten minutes.
2. Cut ginger and garlic into powder for later use. Mix the sweet noodle sauce and bean paste and set aside.
3. Heat oil from the pan, add pepper, star anise and fragrant leaves, fry until fragrant, then take out, add half of minced ginger and garlic, stir-fry until fragrant, and add marinated minced meat.
4. Stir-fry minced meat until the oil is dry, add the evenly mixed sauce and the remaining minced ginger and garlic, and continue to stir fry for one minute.
Ok, the delicious Sichuan fried sauce is finished. Don't get wet with the sauce after frying. You can keep it in the refrigerator for a long time. Take as much as you eat, then boil it in water, thicken it with starch, and eat it with noodles. It's authentic miscellaneous sauce noodles!
Tip: minced meat must be chopped by hand. The minced meat made by machine is too fine and tastes bad.
Well, isn't it simple? Friends who like to eat do it themselves!
I believe many people have a special liking for fried sauce, which can be used to mix noodles or bibimbap. It tastes delicious and salty and appetizing. I often make some fried sauce to eat at home. Sichuan fried sauce is usually fried with sweet noodle sauce. There are two kinds of fried sauce in Sichuan, one is cooked fried sauce with water for 2 hours, and the other is dry fried sauce without water. Personally, I prefer to eat dry fried sauce. Next, I'll share with you my method of making Sichuan stir-fried and dry fried sauce!
To make fried sauce, first prepare the main ingredients: pork, onion, ginger, garlic and sweet noodle sauce.
Production steps:
1, choose fat and thin pork, turn the pork into meat foam, and chop onion, ginger and garlic to hold the foam for later use.
2. Add a little base oil to the pot and pour in the meat foam, because I choose fat and thin pork, which will stir up oil when frying.
3. Wait until the pork is stir-fried and the oil is fragrant (the excess oil can be poured out), until the color changes, add onion, ginger and garlic foam and stir-fry with low heat to get the fragrance.
4. Then add a spoonful of soy sauce and stir-fry continuously to stir-fry the water in the soy sauce and the water in the onion, ginger and garlic.
5. Then add a spoonful of sweet noodle sauce and stir-fry it with low fire. Stir-fry the sauce flavor in the sweet noodle sauce into the meat foam.
After the sweet noodle sauce is fried and fragrant, you can turn off the heat and put it on the plate.
In this way, the delicious Sichuan fried sauce is ready. Mine is a dry frying method. If you like fried sauce with soup, you can add a proper amount of water and boil it for 2 hours. The prepared fried sauce can be used for bibimbap or noodles, which is a very good choice. The method of fried sauce is simple. If you like, you can try it several times at home and make a good taste.
1, buy a bag of dried yellow sauce, pour it into a bowl, and then slowly mix it with water.
2. Cut the meat into cubes (it is better to have a little fat and fragrant). The smaller the cubes, the better. Cut the onions into the end and set aside.
3. Heat the oil pan and pour the oil. After the oil is hot, pour the diced meat.
When diced meat 8 is ripe, pour the prepared sauce into the pot, and then turn the fire to a low heat. Boil the sauce slowly on a small fire, stir it constantly with a spatula to avoid sticking to the pot, and add appropriate amount of water depending on the thickness of the sauce.
4. Pour the chopped green onion into the pot, and beat two eggs (half a bag of dried yellow sauce and two eggs are more suitable) into the sauce, and stir well with a spatula.
5. Turn off the fire when the sauce is fragrant and the color turns into oily yellowish, and take the sauce out of the pot. The longer you cook, the better, because you can force the oil out of the yellow sauce. Put the boiled sauce that you can't eat in a bowl, cover it with plastic wrap and put it in the refrigerator. Don't put it in the open air to avoid hair.