Mixed Sichuan is a kind of dry noodles, popular in Hangzhou, Shanghai area. This kind of noodles often add a variety of ingredients, the more famous are: shrimp eel mix Sichuan, shrimp waist mix Sichuan, beef brisket mix Sichuan, pig liver mix Sichuan and so on. Here is how to make pork liver with Sichuan.
The main ingredients: 200g of noodles, chives, a spoonful of cooking wine, a little salt.
Accessories: pork liver, green onion, soy sauce, oyster sauce.
Steps:
1, pig liver washed clean and sliced, add wine, a little salt, starch pinch and marinate for a moment.
2, marinate for a few moments and then rinse with water, and then wash three or four times.
3, leeks and green onions clean and cut into pieces.
4, pot of boiling water with a little bit of salt, put the noodles, wait for boiling and add a bowl of cold water, after boiling again, the noodles out, cooled with cold water, drained into a bowl.
5, the pot put the right amount of oil to heat, put the pig liver slippery fried.
6, pork liver color, add leek stir fry.
7, leeks become soft, add soy sauce, a little oyster sauce, a little water.
8, add green onion before leaving the pot.
9, pork liver leeks and soup together poured onto the noodles can be.
Tips:
1, add a little salt in the boiling water, the noodles are not easy to paste.
2, the best choice of noodles tide noodles, the taste is more gluten.
3, the juice in the topping should not be too little, otherwise it will not be delicious if it is dry.
Second, Hangzhou shredded meat mixed with Sichuan practice
Material preparation:
1, the main ingredients: Chao alkaline noodles 3-4 two, shredded meat (tenderloin), dried tofu (shredded), chive sprouts.
2, ingredients: soy sauce, sugar, monosodium glutamate, a little oil.
3, shredded meat, add cooking wine, a little soy sauce, salt, monosodium glutamate, starch, mix well.
Method of preparation:
1, add cold water in a pot, when the water comes to a boil, add the tide of alkaline noodles, boil, add a bowl of cold water, boil again, this process is carried out for 3 times in a row, then fish up the noodles.
2. Rinse the cooked noodles with cold water until they become cold (mainly to prevent them from sticking to the pan and becoming mushy during stir-frying).
3, the frying pan will be heated directly to smoke, and then add salad oil (so that the shredded meat will not stick to the pan), pour the shredded meat, stir-fry, after the meat is 7 mature, add the dried tofu, leek buds continue to stir-fry, to be leek buds after the aroma will be soy sauce, sugar, consumed oil to add to the pan and stir-fry, and finally will be cooled to add the noodles to stir, you can add a little monosodium glutamate.
4, mix well and then you can start the pot.