There is more oil than sauce. If the temperature exceeds 20 degrees, it can be left for 2 days. If you use a spoon, you must reheat it to avoid spoilage.

How to store fried sauce

I just looked at the bottle of fried sauce that has been in the refrigerator for half a year. Good sealing, good color, good fluidity, and the most important taste is still so good.

It is very important to seal the bottle. There should be a layer on top of the fried sauce, even if it is very thin, there should also be a layer of oil (usually in meat), which can be put into a bottle, sealed and frozen in the refrigerator.

How to store Zhajiang noodles?

Seal it with plastic wrap and put it in the freezer.

How long can Zhajiang Noodles sauce be preserved at room temperature?

It depends on salinity. The saltier it is, the longer it takes. If my advice at school is salty and can't be exposed to direct sunlight at room temperature, it can last for a long time to a week.

Depends on salinity! !

Excuse me, how to adjust the sauce on the slag noodles?

Chinese Zhajiang Noodles

1。 Buy a bag of dried yellow sauce first (a small bag is enough, if there are two people)

2。 Go home and pour out the dried yellow sauce (depending on your appetite) and put it in a bowl. Then use water (raw water is enough)

Stir slowly and evenly

3。 Dice the meat (preferably a little fat). The smaller the cube, the better. Nbsp; Cut the onion into powder and set it aside.

4。 Heat the oil pan and pour the oil. How much depends on your preference. Of course not too little, or it will stick to the pot.

5。 When the oil is hot, add the diced meat and stir fry.

6。 Diced meat is cooked. Pour the prepared sauce into the pot. At this time, the fire should be turned into a small fire.

7。 Cook the sauce slowly over low heat, stirring constantly with a spatula to avoid sticking to the pot. At the same time, according to the thickness of the sauce, add the right amount of water.

8。 Pour 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.

9。 When the sauce is fragrant and turns bright yellow, turn off the fire and take the sauce out of the pot. The longer the sauce is cooked, the better.

Because you can squeeze the oil out of the yellow sauce)

10。 If you can't eat the sauce (boiled), put it in a bowl, cover it with plastic wrap and keep it in the refrigerator. Eat next time.

It is best not to put it in the open air to avoid hair loss.

Note: Never put salt in the sauce! ! ! Because the sauce itself is salty.

Can the fried sauce be frozen?

The sauce is salty and can be refrigerated for several days.

How to make Zhajiang Noodles sauce? How long can it last?

Zhajiang Noodles: The common one is diced pork fried sauce. Pure semi-fat diced pork with onion, ginger and garlic. It is fried in an oil pan, with yellow sauce, covered with a pot cover and simmered for 10 minutes. At this time, the diced meat was covered with yellow sauce, and the skin was red and bright. The four flavors are pork tenderloin diced fried sauce with three fresh (shrimp, tenderloin, magnolia slices) fried sauce, osmanthus (egg) fried sauce, fried tofu diced sauce, roasted eggplant diced sauce and other vegetarian products, which are oily but not greasy.

Is there any way to preserve fried sauce and meat sauce for a long time?

cold store

How can Zhajiang Noodles's sauce taste good?

Raw material preparation:

Liubiju dry yellow sauce 1 bag, Tianyuan sauce garden sweet noodle sauce half bag (the remaining half bag can be made into Chinese salad dipped in radish and lettuce), 2 eggs, diced fat meat 100g (peeled). There are peeled diced pork belly in the supermarket. You can make it yourself. Pork belly can be cut into squares half a centimeter square. The more dishes, the better. Cucumber bean sprouts, radishes and soybeans are indispensable. Other Chinese cabbage hearts, green beans, dried bean curd and shredded beans are all ready. Of course, raw garlic is also essential. Disinfected in summer, with green onions and Jiang Mo.

As for the mixture of the two sauces, the yellow sauce is dry and fragrant, but if both sauces are used, it will be too dry and salty, and the sweet noodle sauce will be sweet and well matched. The ratio of yellow sauce to flour paste is 2: 1, which is perfect.

Diced meat is too fat and too thin. Pork belly is tender and easy to fry, so it is fragrant.

Steps:

1. Add starch (the egg will be tender, starch 1 tablespoon) and a little cooking wine (remove the fishy smell of the egg 1 teaspoon) and salt. There is a secret to scrambled eggs after oil is heated, that is, fry them with chopsticks, and each egg is heated evenly. Take chopsticks and stir them quickly in the pot, and the eggs will turn yellow and mature.

2. Put less oil in the oil pan. After the oil is hot, stir-fry the diced pork belly over medium heat. After the lard comes out, add a little cooking wine to remove the fishy smell, add some soy sauce, and then serve diced meat.

3. Leave the lard of the fried meat in the pot, mix the yellow sauce and the noodle sauce evenly in a bowl, and stir fry over medium heat to make the sauce fragrant.

4. When the sauce is fragrant, then pour in diced meat or eggs, Jiang Mo (Chet's fine), reduce the heat and simmer. The sauce and diced meat water melt, which is delicious. No need to add salt and sugar. Sauce has its own salty and sweet taste, so you won't find much after 10 minutes. Look, not stir. If it feels dry, it is dry.

At this time, you can prepare the menu, and it is not bad to buy one of those dishes. I can't cut out ultra-fine fragments either. After shredding cucumbers and radishes, soak them in cold water and drain the water, so that the shredded vegetables will be crisp. Cabbage with shredded lettuce and shredded cabbage are also acceptable.

6. Cook bean sprouts, lentils (shredded), soybeans and green beans for a while, then soak them in cold water.

7. The sauce is ready. Look at the dry juice, add chopped green onion from the fire, and it will be burnt if you add chopped green onion earlier. Cook chopped green onion at the remaining temperature. Only sauce.

Next is noodles. Of course, it is best to squeeze river noodles to make handmade noodles, but now it is estimated that everyone is out of spirits. The noodle restaurant has that kind of handmade noodles, the thick ones are delicious, the corn flour wrapped in yellow is exquisite, and the frozen noodles are good.

Boil the noodles with more water and add some salt, so that the noodles will not stick together when cooked, and the noodles should not be cooked too badly. I ordered water three times, which was a little raw and chewy. After the noodles are cooked, boil them in cold water and rinse off the batter, so that they are smooth and delicious.

When the noodles are cooked, add 2 tablespoons of delicious fried sauce. Don't be greedy, it will be salty. Put all kinds of dishes, there is no quadrangle. We squatted on the balcony, watching the car river flashing downstairs and having another bite of garlic. Life is a moment of pride.

How long can I keep my own Zhajiang Noodles from spoiling?

Dig it out with a separate spoon when eating, heat it after eating, seal it with plastic wrap and put it in the freezer. Use this step every time you finish eating, which can last for a week. If it doesn't break for more than a week, you can't eat it. There will be many bacteria and microorganisms.