Many people cover the noodles after making them, and after a while, they find that the marinade has leaked out. The gravy is not so sticky, and it becomes clear soup with little water. If it is thicker, the marinade will taste like starch, and a little cooler will affect the taste. If it is not thickened, the marinade will not be used, and it will be poured directly into the noodles. ?

Because I make pasta, we can't make gravy bowl by bowl. We should make a barrel of marinade in advance, and it is convenient and quick to pour marinade on the cooked noodles, so as not to delay the time of diners. When I first started making noodles with gravy, I also encountered such a situation that gravy would leak out. I looked everywhere, too, and I couldn't find a good way. Finally, I finally summed up my experience through my own constant attempts. ?

condiments

5 auricularia auricula, daylily 100g, 4 mushrooms, 200g pork belly and 2 eggs.

condiment

Ginger 10g, pepper 10g, star anise 1g, onion section 1, pepper 5g, sugar 3g, cooking wine 10g, soy sauce 10g, light soy sauce 10g, chicken powder 5g, chicken powder 5g.

working methods

I. Processing of raw materials

Soak auricularia auricula, day lily and shiitake mushrooms, wash them, tear auricularia auricula into small pieces, remove both ends of day lily, cut into two sections, and slice shiitake mushrooms. Add water to the pot, add the whole piece of pork belly, add 5g of ginger, 1 star anise and a little cooking wine to boil, skim the floating foam, and take out the pork belly after boiling for 30min. Slice the cooked pork belly, cut the onion into horseshoes and slice the ginger. Second, do marinade? special flavour

Add a little cooking oil to the wok, add 1 star anise, green onion, 5g ginger slices and pork belly, and stir-fry until fragrant. Add a proper amount of water to the wok, add the fungus, day lily and mushrooms to boil, pick out the star anise and onion ginger from the wok and discard them. Turn the heat down and add chicken powder, cooking wine, pepper, sugar and light soy sauce to taste. Third, do marinade? Thickening (by adding starch)

Starch is mixed with water to form water starch, which is diluted, and the ratio of starch to water is about 1 5. After the soup in the pot is boiled, scoop a spoonful of water starch and pour it along the edge of the pot. Stir slowly with a spoon and observe the viscosity of the marinade. The marinade should be thickened all the time, not once. Add water starch in stages and slowly stir the marinade to make the water starch thicken more evenly. Fourth, do marinade? Add oil and eggs

Pour in soy sauce for color matching, then break up the eggs, slowly pour into the pot to form egg blossoms, turn off the fire after boiling again, and pour the marinade into the container. Wash the wok, add cooking oil, add pepper particles, heat with low fire, take out the pepper particles after they change color, and pour pepper oil into the marinade to cook the fragrance.