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How to Make Sauce for Chongqing Fried Noodles
To make a good bowl of fried noodles, it is nothing but mastering 3 points: the sauce should be fried well, the noodle code should be rich, and the noodles should be hand-rolled.

1, do fried noodles, fried sauce is the first step. If you like savory, use yellow sauce. If you like the sweet taste, use sweet noodle sauce. The yellow sauce is fragrant but not sweet, and the noodle sauce is sweet but not flavorful.

The meat in the sauce should be half fat and half lean, not too little fat, less flavor. And the secret of why the family's fried sauce is better than the restaurant's fried sauce is more meat and less sauce.

The sauce should be made slowly and carefully. First add onion, ginger and garlic to saute the fat meat, then add lean meat, sauteed and then add the sauce to simmer together. Small fire cooing 10 minutes, in order to avoid drying out the pot, can be simmered while adding a little water to the pot, but do not add more at a time. To simmer until it is very dark and sticky, diced meat by the sauce cooing through, meat skin red, fragrant. When it comes out of the pot, add some finely chopped white onion. Good fried sauce yellow and black, above the floating oil, below the sauce, layered, not dry and not thin.

2, eat fried noodles also pay attention to the noodle code, the most can not be missing is the cucumber, radish, green beans, soybeans, bean sprouts, celery, cabbage, green garlic. Of course, garlic is not missing. After eating hurry to contain tea leaves to remove the flavor ha.

3, the noodles pay attention to the hand-rolled noodles, cooked out of the tendons have bite. If you're too lazy to do it yourself, you can buy hand-rolled noodles outside!