1, buy a bag of dried yellow sauce first. 2. Go home and pour out the dried yellow sauce and put it in a bowl, then slowly mix it with water (raw water). 3. Cut the meat into cubes, the smaller the better, and cut the onion into the end for later use. 4, the oil pan is hot, pour oil, not too little, otherwise it will stick to the pan. 5. When the oil is hot, add diced meat and stir fry. 6. When the diced meat is cooked, pour the prepared sauce into the pot, and then turn the fire to low heat. 7. Simmer the sauce slowly with a small fire, stir constantly with a spatula to avoid sticking to the pot, and add appropriate amount of water according to the thickness of the sauce.
8. Pour the chopped green onion into the pot, put two eggs (two eggs in half a bag of dried yellow sauce are more suitable) into the sauce, and stir well with a spatula. 9. Turn off the fire when the sauce is fragrant and the color turns bright yellow, and take the sauce out of the pot (the longer the sauce is cooked, the better, because the oil in the yellow sauce can be forced out). 10, the sauce can't be eaten, put it in a bowl, put the plastic wrap in the refrigerator and eat it next time. It is best not to put it in the open air to avoid hair loss. How to code dishes;
1. Wash and shred cucumbers for later use. 2, yellow flowers, fungus hair with water, spare. Eggs and tomatoes for later use. 3. Spare mung bean sprouts and celery. Put the pot on the fire and heat it with a little oil. Scrambled eggs in the pot, tomatoes cut into several pieces, sliding pot, yellow fungus, and a little salt, because the sauce will be salty, so all dishes should be light. Cooking noodles:
Finally, after the noodles are cooked, you can mix the sauce at will and put your favorite dishes, and a bowl of delicious Zhajiang noodles will come out. Tip: Never put salt in the sauce! Because the sauce itself is salty.