1. buy a bag of dry yellow sauce (a small bag will do, if it's for two people)

2. go home and pour out the dry yellow sauce (how much depends on how much you eat) into a bowl. Then use water (raw water can be)

Slowly mix

3. Meat cut into small dices (preferably a little fat, more fragrant) ding the smaller the better?nbsp; 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 pot

5. When the oil is hot, put the meat, stirring a stir.

6. When the meat is about 80% cooked, pour the sauce into the pot. This time the fire should be reduced to a low heat

7. Slowly simmer the sauce on a low heat, stirring constantly with a spatula to avoid sticking to the pan. At the same time, add the appropriate amount of water depending on the consistency of the sauce.

8. Pour the chopped green onions into the pot and crack two eggs (two eggs for half a bag of dry sauce) into the sauce

and stir with a spatula.

9. Turn off the heat and remove the sauce from the pan when it becomes fragrant and light yellow in color. (The longer you simmer the sauce, the better,

because you can force the oil out of the sauce.)

10. Put the uneaten sauce in a bowl and store it in the refrigerator on top of the plastic wrap until the next time you want to eat it.

It is best not to leave it out in the open to avoid hair growth.

Note: Don't put salt in the sauce! Because the sauce itself is salty.

The above is the method for the sauce. Here is how to make the vegetable code:

1. Wash and shred the cucumber, set aside

2. Yellow flowers and fungus with water, set aside. The eggs and tomatoes are ready to go

3. Blanch the mung bean sprouts and celery and set aside

4. Put the wok on the heat and put a little oil on it. Put the eggs into the pan (one will do) and scramble them

. Add the tomatoes cut into several pieces, slide the pan (this is also to have soup, and clear the mouth) and then add the sprouted yellow flowers and

fungus. Put a little salt. Because the sauce will be salty, so all the vegetables should be light!

Finally, drop in the noodles, and once they're done cooking, you can toss them with the sauce and feel free to put in your favorite vegetable code. A bowl of delicious

Fried noodles came out!

Note: You can slightly put a little noodle soup in the bowl of noodles. Because the hand-rolled noodles will be more

sticky when you serve them, a little bit of soup will make them smoother and better to mix.

Beijing fried noodles

Practice: Ingredients: 250 grams of noodles, 150 grams of diced pork, 40 grams of soy sauce, minced green onion, yellow wine, sesame oil, lard, sugar, soy sauce, monosodium glutamate, each appropriate amount. Practice: ① frying pan hot, oil to eighty percent heat, put the end of the onion, fried flavor, and then put the pork stir-fried for a moment, add yellow sauce, yellow wine stir-fried, stir-fried until the pork is cooked, to be separated from the meat and sauce, add sugar, broth, and then continue to stir fry for a few moments, add monosodium glutamate, drizzled with sesame oil that is; ② pot of boiling water under the noodle, noodles cooked and then sheng into the large soup bowl, plus fried sauce can be.

Fried noodles

Main ingredient: 300 grams of pork buttock tips, 250 grams of yellow sauce, noodles;

Auxiliary ingredients: green garlic, mung bean sprouts, cucumber;

Seasoning: cooking oil, salt, sugar, chicken essence, green onions, beer;

Practice:

1, the pork cleaned and cut into soybean-sized dices, yellow sauce with beer thinning, green garlic cut into pieces;

2, sit in a pot on the fire into the water will be cooked noodles fished out for use;

3, sit in a pot on the fire into the oil, oil hot sautéed diced meat, a little discoloration into the seasoned yellow sauce, stir fry again and again, into the sugar, chicken seasoning to taste into the

salt, to be all the moisture evaporated off, into the onion pan out of the pot and then poured into a bowl filled with noodles sprinkled with minced green garlic can be

Features: savory.

The way to make fried noodles in other places:

One

The sauce for fried noodles has egg sauce and meat sauce, depending on what kind of sauce you like.

Egg sauce practice: an egg stirred, chopped green onions, ginger, diced chili peppers, oil, soy sauce; frying pan oil boiled into the ingredients stir-fried a few times, to the soy sauce, and then stir-fried for 2-3 minutes, and then can be discharged.

Meat sauce: diced meat (beef, etc.), minced green onion, minced ginger, diced chili peppers, oil, and soy sauce; heat the oil in a frying pan and stir-fry for a few minutes, then stir-fry the sauce for 2-3 minutes, then remove from the pan.

Cooking method of noodles: boil water in a big pot, put in hanging noodles or hand-rolled noodles, cook until the noodles are soft and then close the fire, fish out, pass through cold water for a few times, let the noodles cool down.

Take a bowl and fill it with boiled noodles, put in the fried sauce, then add shredded cucumber and chopped cilantro, well, a bowl of fragrant fried noodles is ready, please come and try your hands.

Add to this: the sauce should be sweet noodle sauce (some people also love dry yellow sauce), fried sauce to about 30 minutes is appropriate, the noodles must be hand-rolled noodles. Accompanied by vinegar, garlic, delicious on earth!

The 2

Fried noodles with meat sauce is good. Meat: pork 7 fine 3 fat (with skin, not with), sauce: "must" use "thin" yellow sauce ("sweet noodle sauce"?). (Halo ~ ~ ~ ~) There is no good thin yellow sauce on the market, you can only rely on luck, and "sauce" is very critical.

Practice: put aside oil (more), braided meat 8, 9 mature, put aside sauce, during the constant stirring, to be sauce 6, 7 mature, add water (depending on the amount of sauce) continue to stir, when the sauce is bubbling when the basic has been cooked. Turn off the heat and put on the chopped green onion (if you start to put on, it will be mushy by now, not to mention the green onion flavor)

Eating: The noodles (hand-held noodles) are cooked. There are two types of noodles: pot-picked (directly from the pot to the bowl) and over-watered (put the noodles in a large pot and pour cool water). The overcooked ones are delicious. Put the noodles into a bowl and toss with the sauce, vinegar (mandatory), and pasta ingredients (cucumber, celery, etc.). OK, see if you have a craving.

Note: If you like spicy flavor, put dried chili pepper before putting the sauce. Salt, sesame oil ... According to personal preference and add in moderation.

Make up the sauce as soon as the meat changes color, low heat, simmering honeycomb best.

The fire is easy to put the pot (paste the bottom of the pot), feel the sauce cooked, put the chopped green onions, stirring until there is no raw onion flavor, turn off the fire, start the pot.

The 3 (add on 1 and 2)

White sauce and sweet noodle sauce should be mixed, about half and half, so that there is the salty flavor of the yellow sauce, but not its sauce stench. The oil should be plentiful. Meat should be fat three lean seven, separate chopping, fat meat diced, chopstick head size, lean meat a little smaller, but do not cut into minced meat. Put down the fat meat first, then the lean meat. When frying the sauce, make sure to fry it until the sauce and oil are separate and the two don't blend into each other, so that you get the oil flavor of the fat meat and the dry flavor of the lean meat.

Also, simmer it for a longer time, not just when the pot is boiling, and put some diced potatoes in it to enhance the flavor of the meat with the starch from the potatoes!

Bean board sauce (sweet noodle sauce) practice:

Cut the meat into cubes, put in the oil and keep frying, until (the degree of softness and hardness of the meat to their own grasp) dehydrated; change the micro-fire, like spicy, at this time, you can add chopped dried red chili peppers, a little frying; and then, add the bean board sauce or sweet noodle sauce, to be constantly frying, to prevent sticking to the pan, add pepper, a little monosodium glutamate, can be.

After cooling, put it into bottles and add oil on top to isolate the sauce from the air.

The mix tastes good too.

How to make Korean Fried Noodles:

Preparation materials: cucumber, seasonal vegetables (celery, cabbage and so on), carrots, onions,

radishes, bean sprouts and so on.

Seasoning: real flavorful fried sauce, a little soy sauce, ground beef dahi dahi, cooking wine, cornstarch, etc.

Cooking the noodles is out of the question! Directly over to the fried sauce is good!

First, let's talk about how to make diced pork fried sauce.

The diced pork fried sauce, as the name suggests, is made by first dicing good meat (chicken), then using salt, cooking wine, and

starch (it must be small to keep the meat tender).

When the oil is 80% hot, put in some grated ginger, then put in the diced meat just now, push it with a frying spoon then

pour a small amount of soy sauce to enhance the color (note that it's to enhance the color, not seasoning, so don't put in too much or the

sauce will be very salty), and immediately pour in the Korean-made real-flavored fried sauce. The next job is to turn down the heat,

turn it down to the point where just enough sauce can come on, but not very much. If the sauce thickens, it's not too late to add

a little water.

Put some sugar and ground beef dahi dahi in it (some MSG can be bitter, but dahi dahi is definitely not).

Generally don't put salt in. Taste how it tastes and adjust it to your favorite flavor.

After that, you'll want to keep stirring in one direction with a frying spoon, stirring ...... (never stir).

Stir until what? Stir until the color of the sauce turns jujube red, gives off fragrance and oil starts to precipitate

Only then it's almost done. The whole process usually takes 10 to 15 minutes. When the sauce is almost done, add the top of the

Bok choy.

When I make it at home, I usually like to cook the noodles and fry the sauce at the same time, so that the noodles and the sauce can come out together, and

the rest of the work is basically eating!

If you're skilled enough, the meat in that sauce is tender and the sauce is flavorful.

Otherwise the meat might be old and the sauce bitter!