2. Go home and pour out the dry yellow sauce (how much depends on the amount of food you eat) in a bowl. Then use water (raw water can be) slowly blend;
3. meat cut into small dices (preferably a little fat, more fragrant) ding the smaller the better; green onions cut into minced, standby;
4. frying pan is hot, pour oil. How much depends on your preference. Of course, not too little, or sticky pan;
5. When the oil is hot, put the diced meat, sautéed stirring;
6. When the diced meat is eight ripe, pour the sauce adjusted into the pot. This time the fire should be adjusted to a small fire;
7. In a small fire slowly simmering sauce, with a spatula constantly stirring, so as not to stick to the pot. At the same time, depending on the thickness of the sauce to add the appropriate amount of water;
8. Chopped green onions poured into the pot, and beat two eggs (half a bag of dry soy sauce to put two eggs is more appropriate) into the sauce, stirred with a spatula;
9. To the sauce out of the flavor, the color into the shiny yellowish turn off the heat, the sauce out of the pot. (The longer you simmer the sauce, the better, because you can force the oil out of the sauce);
10. Put the inedible sauce (simmering) in a bowl and store in the refrigerator with plastic wrap on top for the next time.
Note: Do not salt the sauce, as it is salty. [2]
Dish code
1. cucumber washed and shredded, set aside;
2. yellow flowers, fungus with water, set aside. Eggs, tomatoes spare;
3. mung bean sprouts, celery blanched and spare;
4. pan on the fire, put a little oil heating. Put the eggs into the pan (one can) scrambled eggs. Put in the tomatoes cut into several petals, slide the pan (this is also to have soup, and clear mouth) and then put in the hair of the yellow flowers and fungus. Put a little salt. Because the sauce will be salty, all the vegetables should be light. Finally, put down the noodles, once the noodles are cooked, you can mix the sauce and freely put the favorite vegetable code. [2]
Ingredients Preparation
Ingredients: noodles, pork (fat and lean), green onion, ginger, garlic cloves, dried tofu, bean paste, salt, sugar, soy sauce, dark soy sauce, cooking wine.
1. garlic cloves peeled and minced, green onions cut scallions, ginger minced;
2. pork minced into a meat filling;
3. dried tofu first cut thin strips and then chopped.
Cooking method
1. Put a proper amount of oil in the pot, a little more oil. The next meat mixture stir fry, until the meat brown;
2. put the garlic ginger, continue to stir fry on high heat;
3. turn to low heat and put the appropriate amount of soybean paste;
4. turn to high heat and stir fry;
5. put the dried bean curd;
6. high heat and stir fry;
7. turn to low heat and put the appropriate amount of soy sauce;
8. the amount of soy sauce;
8. the appropriate amount of soy sauce;
9. the amount of soy sauce;
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9. a little bit of cooking wine;
10. a little bit of sugar;
11. a little bit of salt to season;
12. high heat to simmer to taste;
13. a pot of boiling water, put the noodles;
14. use chopsticks to disperse. Cook the noodles over high heat. Ladle a small bowl of water and continue to boil again for 2-3 minutes. If you like it softer, you can cook it for a little longer;
15. Put a little oil in a wok. Pop the scallions and simmer over low heat for 2-3 minutes;
16. Fish out the noodles;
17. Pour over the meat sauce;
18. Pour over the scallion oil.