Practice 1:
Ingredients: dried yellow sauce 1 bag, half a bag of sweet noodle sauce (the remaining half bag can be used to make Chinese salad, dipped in radish and lettuce), 2 eggs, fat and thin diced meat (peeled)100g. There are peeled diced pork belly in the supermarket, or you can make it yourself, and the pork belly can be cut into cubes half a centimeter square. The more sizes of all kinds of dishes, the better. Cucumber and bean sprouts, as well as radish and soybeans, are indispensable. Other Chinese cabbage hearts, green beans, dried bean curd and shredded beans are ready. Of course, raw garlic is also essential. It is sterilized in summer, and there are green onions and Jiang Mo.
As for the preparation of the mixture of the two sauces, the yellow sauce is dry and fragrant, but if both sauces are used, it will be too dry and salty. The sweet noodle sauce is sweet and well matched, and the ratio of yellow sauce to noodle sauce is 2: 1, which is perfect. Diced meat is too fat and too thin. Pork belly should be strong and easy to stir-fry for oil, so it is fragrant.
Practice 2:
Ingredients: 500g of noodles, 50g of soybeans, 30g of soybean sprouts, 0g of pork belly100g, 3g of fresh mushrooms, 50g of celery, 30g of heart-warming radish, 30g of cucumber, 30g of white radish and 30g of Toona sinensis. Sweet noodle sauce 1 bag, dried yellow sauce 1 bag, half a catty of pork stuffing, 2 handfuls of mushrooms, onion, Jiang Mo, minced garlic, cooking wine, soy sauce, soy sauce and cooking wine.
1. Soak the soybeans in clear water, blanch them in boiling water and take them out. Put the bean sprouts in the pot and cook them. Pork belly and fresh mushrooms are washed and cut into small dices half a centimeter square. Radish, white radish and cucumber are peeled and shredded. Wash celery and Toona sinensis and cut into small pieces.
2. Heat the wok, pour oil into it, stir-fry the onion, Jiang Mo and minced garlic until fragrant, stir-fry the pork belly in the middle of the fire, add a little cooking wine to remove the fishy smell, add some light soy sauce and stir well, and then serve the diced pork.
3. Keep the stir-fried lard in the pot, mix the sweet noodle sauce and dried yellow sauce evenly with a bowl, pour it into the pot and stir-fry the sauce over medium heat, then pour the diced pork belly, diced mushrooms and Jiang Mo, and simmer for about 10 minute until the sauce and diced pork are well blended, which is delicious (keep stirring in the meantime, and add a little water if it feels dry). At this time, the soup has been collected, add the chopped green onion from the fire (it will be burnt if it is added early), and use the remaining temperature to stew the chopped green onion. The fried sauce is ready.
Practice 3:
Making ingredients: main ingredients: peeled pork belly150g; Accessories: half a green onion; Seasoning: 2 cups of dried yellow sauce, sweet noodle sauce 1 cup, cooking wine 1/2 cups.
1, select four parts of fat and six parts of thin peeled pork belly and cut it into cubes; Cut green onions into chopped green onions; Slowly dilute the dried yellow sauce with water. If you like the dry fried sauce, put less water. If you like the moist taste, put more. Then mix the sweet noodle sauce with the yellow sauce and mix well for later use.
2. Pour more oil into the pot. After the oil temperature is high, stir-fry the chopped green onion, stir-fry the diced meat to remove water, and also stir-fry the fat oil. Stir-fried sauce, you must put more oil, otherwise the sauce will be very dry and will paste the pot.
3. Pour in the mixed yellow.