This is my first cookbook in the kitchen.
I've been thinking about cooking for a long time,
This recipe means a lot to me ~ ~
Dandan Noodles, a native of Chengdu, has developed rapidly in recent years.
Noodles are blooming everywhere,
If you want to say authentic Dandan Noodles, you have to come to Chengdu to eat.
If you don't have time,
Then you can cook by yourself and play freely ~ ~ ~
Materials?
Vegetable oil 50 ~ 100g (depending on the degree of fatty meat)
4 kg of front leg meat
20 grams of Jiang Mo
35 grams of soy sauce
Salt15g
Pepper 5g
Cooking wine 40g
What is the method of crispy meat and minced meat in Dandan Noodles?
Buy pork in the market and let my boss break it into coarse particles for me ~
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Add vegetable oil to the bottom of the pot according to the fat and thin pork ~
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Stir-fry chopped Jiang Mo and pork in the pot ~ ~ Keep shoveling ~ ~ Otherwise it will stick to the pot ~ ~
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In the process of cooking, remember to beat some meatballs with a spatula ~ try to ~ ~
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Stir-fry until the meat is slightly discolored and bubbles appear in the pot ~ ~
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Pour in salt, pepper, soy sauce and cooking wine, stir fry carefully ~ ~
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Stir-fry the steam until the pot starts bubbling again ~
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Keep stirring ~ ~ then turn the color yellow, and turn off the heat when the bubbles in the pot are smaller ~
You can do other things at this time ~ ~
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For about 20 minutes, fire directly and continue to stir fry until the meat in the pot turns golden yellow and there are more and more bubbles. Turn off the fire ~ ~
It is said that this is an important process of crispy minced meat in Dandan Noodles, and you can't be lazy ~ ~
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Pick up the meat with a colander ~ crispy ~ ~ It can be stored at room temperature in winter for about 1 week, and stored in the refrigerator for about 30 days ~ ~
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skill
1, the meat must be broken up, otherwise it is tasteless and colorless ~
2, must look at the color of the meat, this scorpion is actually not difficult, the difficult thing is to control the heat ~ ~
3. Try to put it in the refrigerator after cooling ~ ~