What's the secret of spaghetti often ordered in restaurants?

The following big sister team will share with you:

First of all, noodles use dry alkaline noodles, "supercooled river", which makes noodles taste elastic and not easy to paste;

Second, learn from the old tastes of many famous foods in taste, and use lard and soy sauce as "protagonists" in this respect.

Then add red pepper, mustard tuber, chopped green onion, peanuts, garlic and other accessories, with clear particles and rich taste.

Third, the ingredient formula: 50 grams of red pepper, cut into 0.5 cm particles, 50 grams of mustard tuber, cut into particles and put in a pot.

Add 20g of garlic, 20g of peanuts, 05g of 65438+ chopped green onion, 8g of soy sauce and 6g of original soy sauce.

5 grams of Chili powder, 2 grams of mature vinegar, monosodium glutamate 1 gram, and a little sugar, drenched in lard that has been burned to 60% heat, and stirred evenly.

Noodles150g

Boil the noodles in a boiling water pot 1.5 minutes to 8 minutes. Take out and drain.

Pour into the prepared basin, add 15g coriander leaves and 5g oyster sauce and mix well.

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(In addition to sharing recipes, Ren Dajie's team also provides various video tutorials such as casserole videos, special noodle restaurants and mala Tang videos for free. )