It's dark, the clouds are thick, and it's raining till dawn. I want to say that today's weather is good, so there's no need to make a bowl of miscellaneous sauce noodles.

I've been talking, writing and patting noodles, and I've eaten thousands of noodle restaurants, made videos and written travel notes, but I haven't written noodles in detail. Let's talk about miscellaneous sauce noodles today.

miscellaneous sauce noodles are the same but different from each other. Generally speaking, I divide miscellaneous sauce in Chongqing into four categories, namely, boiling, frying in oil, Sichuan style and Beijing style. If I subdivide them, it will be too much, even I am constantly changing, but no matter how I change them, they all have * * * similarities, that is, sauce and flavor. Generally speaking, the sauces in Chongqing market are four categories, sweet noodle sauce and soybean sauce. It is only said that the color of miscellaneous sauce fried with sweet noodle sauce and wheat sauce is darker, and it is not enough to put less sauce flavor, but more sauce flavor comes out and turns black. This is a disadvantage. Generally speaking, the two kinds of sauces are used alone if the meat is not used well, which can cover the meat color. Therefore, many people are afraid of eating miscellaneous sauce, that is, they are afraid that the meat is not good. soybean sauce and Beijing sauces should be lighter in color, larger in sauce flavor and color matching, and more beautiful in color. The flavor type of miscellaneous sauce. It's beside the point.

Today, there is only one method ... one of the family practices, frying in oil.

preparation materials: sweet noodle sauce, soybean sauce mixed with water according to the ratio of 1: 1, cooked vegetable oil and lard, the middle section of the third line is ground into granules, which are not foam, and the ratio of fat to thin is 37 or 46, with more fat and less thin, ginger foam cooking wine, white sugar, chicken essence, monosodium glutamate and pepper, broth or boiled water as the side, and a catty of meat is taken as the side.

put the mixed oil, subject to the fact that it can cover miscellaneous sauce after frying. At low temperature, miscellaneous sauce will scatter and add sugar, and add ginger foam to the wine and stir-fry it in the middle of the pot. Don't let the meat foam pan at the side and in the middle. When the meat foam just spits oil and collects water, add a ladle of boiling water, add the prepared sauce with low fire, and color it while adding it, so that the sauce can be evenly absorbed into the meat foam. After adjusting the color, change it to medium heat and stir-fry it slowly, so that the meat foam can be confiscated and absorb the sauce. Change the fire to soften miscellaneous sauce's juice, and start to prepare seasoning. Add some chicken essence, monosodium glutamate and pepper. This is what Chongqing people do. Pay attention not to collect the water too dry this time, so as to ensure the fragrance and tenderness of miscellaneous sauce, and you can start cooking.

Now let's talk about a few questions:

First, many people are talking about whether to put bean flour. In fact, many noodle restaurants do, but I generally don't recommend putting it. In miscellaneous sauce, we eat meat and soy sauce, which, of course, has a lot to do with the proportion of fat and thin and the water collection. If the proportion of thin is high and the water collection is large, you can also put some light flour, but it must be scattered and even.

Secondly, whether or not to put spiced powder or thirteen spices in miscellaneous sauce, whether it is spiced powder or thirteen spices, has its own special flavor, but it will cover the meat flavor and the sauce flavor. Personally, I don't recommend putting it.

Thirdly, whether or not to put soy sauce in miscellaneous sauce has a lot to do with the meat used. People who have bad meat like to fry the mixed sauce deeper to cover it, and some put soy sauce to improve the color. Too much soy sauce will spoil the taste. Personally, I don't put it. I always use the natural sauce to adjust it. Of course, if the amount of frying is large, the cost of simply using soy sauce is not low. For me, the cost is not to be considered.

fourthly, do you want to stir-fry miscellaneous sauce with watercress? That's the Sichuan style of stir-frying, which has a different flavor and can be regarded as a style. There are many such practices in Chongqing, especially in the surrounding counties, and the way of seasoning is different.

that's all for today. We'll talk about other methods another day. It's impossible to make miscellaneous sauce clear without tens of thousands of words.