How to make Korean fried noodles: Preparation materials: cucumber, seasonal vegetables (celery, Chinese cabbage, etc.), carrots, onions, radish, bean sprouts, etc.

Seasonings: real fried sauce, a little soy sauce, beef powder, cooking wine, starch, etc. Let’s not talk about cooking noodles!

Just go straight to the fried sauce!

Let’s first talk about how to make diced pork fried sauce.

As the name suggests, the diced pork fried sauce is to first cut the best meat into dices (chicken), and then add salt, cooking wine, and starch (in order to ensure the freshness and tenderness of the meat, it must be less).

When the oil is 80% hot, first put some minced ginger, then put the diced meat in, push it with a frying spoon and then pour a small amount of soy sauce to enhance the color (note, it is to enhance the color, not to season, so don't put too much, otherwise

(The sauce will be very salty), immediately pour in Korean authentic fried sauce.

The next step is to turn down the heat, just enough that the sauce can be opened, but not too high.

If the sauce is thick, it's not too late to add some water.

Put some sugar and beef powder in it and make it Daxida (some MSG will make it bitter, but Daxida will definitely not).

Generally do not add salt.

Taste how it tastes and adjust to your liking.

After that, you have to use a frying spoon to constantly stir in one direction, stir... (don't stir randomly).

Until when?

Stir until the color of the sauce changes to maroon, the aroma is released, and oil begins to separate.

The whole process generally takes 10 to 15 minutes.

When the sauce is almost cooked, add the green vegetables on top.

When making it at home, I usually like to cook the noodles and fry the sauce at the same time, so that the noodles and sauce can be cooked together, and the rest of the work is basically eating!

If your skills are good enough, the meat in the sauce will be tender and the sauce will be fragrant.

Otherwise, the meat may become old and the sauce may become bitter!

Chinese fried noodles 1.

First buy a bag of dried yellow sauce (a small bag is enough, if there are two people) 2.

When you get home, pour out the dry yellow sauce (how much depends on your appetite) and put it in a bowl.

Then slowly mix with water (raw water is enough) 3.

Cut the meat into small dices (preferably a little fatter and more fragrant). The smaller the dices, the better?nbsp; Cut the green onions into small pieces and set aside.

4.

Heat the oil pan and pour the oil.

How much depends on your preference.

Of course not too little, otherwise it will stick to the pan 5.

After the oil is hot, add the diced meat and stir-fry.

6.

When the diced meat 8 is mature, pour the prepared sauce into the pot.

The fire at this time should be adjusted to low heat 7.

Simmer the sauce slowly over low heat, stirring constantly with a spatula to avoid sticking to the pan.

At the same time, add an appropriate amount of water depending on the thickness of the sauce.

8.

Pour the chopped green onions into the pot, beat two eggs (two eggs are more suitable for half a bag of dry yellow sauce), put them into the sauce, and stir evenly with a spatula.

9.

When the sauce becomes fragrant and turns into a bright yellow color, turn off the heat and remove the sauce from the pan.

(The longer the sauce is simmered, the better, because the oil in the yellow sauce can be forced out) 10.

If you can't eat the sauce (cooked), put it in a bowl, cover it with plastic wrap and store it in the refrigerator until you eat it next time.

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

Note: Never add salt when making sauce!

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Because the sauce itself is salty.

The above is the sauce method.

The following is how to make the dish code: 1.

Wash and cut cucumber into shreds, set aside 2.

Soak the goldenrod and fungus with water and set aside.

Eggs and tomatoes are set aside 3.

Blanch mung bean sprouts and celery and set aside 4.

Put the pot on the fire and add a little oil to heat it up.

Put the eggs into the pot (one is enough) and scramble the eggs.

Add tomatoes cut into several segments, slide the pot (this is also for soup and to clear the mouth), then add the fermented yellow flowers and fungus.

Add a pinch of salt.

Because the sauce will be salty, all dishes should be light!

Finally, add the noodles. After the noodles are cooked, you can mix the sauce and add any dishes you like.

A bowl of delicious fried noodles is out!

NOTE: You can add a little more noodle soup to the noodles in the bowl.

Because the hand-rolled noodles will stick together after being scooped out, the soup will be smoother and easier to mix.

Ingredients to prepare: 1 bag of Liubiju dry yellow sauce, half a bag of Tianyuan Jiangyuan sweet noodle sauce (the remaining half bag can be used for Chinese salad, dipped in radish and lettuce), 2 eggs, 100g of diced fat and lean meat (peeled), from the supermarket

There are peeled pork belly dices on sale, but you can also make your own. Cut the pork belly into half-centimeter cubes.

The more vegetables you have, the better. Cucumbers, bean sprouts, radish and soybeans are indispensable. In addition, cabbage hearts, green beans, dried tofu and shredded beans are all prepared.

Of course, raw garlic is also essential. It can be eaten in summer to kill bacteria, as well as green onions and minced ginger.