Ingredients
250G hand-rolled noodles, 200G fresh shrimp, a small handful of peas.?
Half a cucumber, half a carrot, half a ham sausage, one egg.?
4 tablespoons of green onion and mate sauce, 1 tablespoon of cooking wine, 1/2 teaspoon of white pepper, a little chopped green onion, 1 teaspoon of Korean red hot sauce.
How to do it
1. Put water in a pot, bring it to a boil over high heat, then add the noodles and cook.
2. Dice the shrimp and season with wine and pepper for a few minutes; shred the cucumber, carrot, and ham sausage; beat the egg well and spread it into a frying pan to form an egg skin, and then cut it into thick shreds.
3. Cook the noodles over high heat until there is no hard center, pull out of the cool water, peas and carrots into boiling water to blanch.?
4. Bean paste with red hot sauce is diluted by adding water in batches, and the consistency of the sauce is such that it can fall slowly and naturally when picked up with chopsticks.
5. pot of oil is hot, put shrimp and then stir-fry until browned, into the sauce has been diluted, the pot opened into a small fire, slowly simmer until the sauce is thick.?
6. Add chopped green onion to taste, and finally add the peas.?
7. Pour the finished frying sauce over the cooked noodles and serve with the vegetable code.
Materials
Main ingredients: cucumber, seasonal vegetables (celery, cabbage and so on), carrots, onions, radish, bean sprouts, etc.?
Seasoning: real flavor frying sauce, soy sauce, a little, ground beef dahi dahi dahi, cooking wine, cornstarch, etc.
Practice
1, cook the noodles without saying it! Directly excessive to the fried sauce is good!
2, first of all, how to make diced pork fried sauce of it. Diced pork fried sauce, as the name suggests, is to first cut the good meat into cubes (chicken), and then use salt, cooking wine, cornstarch (in order to ensure the tenderness of the meat, so it must be less).?
3, and so the oil eighty percent hot, first put some ginger, and then just put the diced meat in, with a frying spoon to push a little and then pour a small amount of soy sauce to enhance the color (note that is to enhance the color, not seasoning, so do not put too much, or else the sauce will be very salty), and then immediately poured into the Korean production of real taste of the deep-fried sauce. The next job is to turn off the heat.?
4. Turn off the heat to the point where just enough sauce can be opened, but not very much. If the sauce thickens, now add?
It's not too late to add a little water.?
5, put some sugar and ground beef dahi dahi into it (some MSG can be bitter, but dahi dahi is definitely not). Usually don't put salt. Taste how it tastes and adjust it to your favorite flavor.?
6, after that, you have to stir constantly in one direction with a frying spoon, stir ...... (never stir). Stir until what? Stir until the color of the sauce turns jujube-red, gives off fragrance, and oil starts to precipitate out is almost done. The whole process usually takes 10-15 minutes. Just put the top bok choy system when the sauce is almost cooked.?
Ha, how about that? Learn it! Korean cuisine is the world's best - healthy food yo. Let's enjoy it together! For health, for happiness!
Tips
When I make it at home I usually like to cook the noodles on one side and fry the sauce on the other, so that the noodles and the sauce can come out together,?
The rest of the work is basically eating! If you're skilled enough, the meat in that sauce is tender and the sauce is flavorful.?
Otherwise the meat might be old and the sauce bitter!