How to make fried noodle with meat sauce.
Chives noodles Of Chinese ethnicity Noodle dish And has a long history of consumption, and now it has appeared in various noodle shops, the method of making chives noodles is very simple, add Soybean paste Made from soybean paste or sweet soybean sauce, stir-fried Noodles After boiling, it becomes finished chives noodles.
Method of making chives noodles
Ingredients Preparation
Hand-pulled noodles 250 grams, fresh Shrimp 200 grams,Cucumber Half a piece,Peas 1 small bunch,Carrot Half a piece,Eggs 1,Ham Half a piece of sausage, plus onion sauce 4 tablespoons, 1 tablespoon of cooking wine White pepper Half a teaspoon, Korean red Chili sauce 1 teaspoon, plus some chopped green onions
Steps
1 Place water in the pot, after boiling, add noodles and cook, cut shrimp into small pieces, stir with cooking wine and Pepper to absorb the aroma.
2 Cucumber,Carrot, and ham sausage cut into strips, eggs beaten evenly, spread into a frying pan to make an egg skin, cut into strips and set aside.
3 After boiling the noodles, drain and rinse with cold water, blanch peas and carrot strips in boiling water.
4Doubanjiang sauce Add Korean red chili sauce, gradually add water to dilute, the consistency of the sauce should be such that it can slowly and naturally drop when picked up with chopsticks.
5 Heat oil in the pot, then add shrimp and stir-fry until changed color.
6 Add the prepared sauce, after boiling, turn to a small fire, slowly simmer until the sauce is thick, add chopped green onions to season, and finally add peas.
7 Pour the finished chives noodles and serve with side dishes.
Tips
1 Add Korean red chili sauce to onion sauce, this sweetness is enough, no need to add more sugar.2 Authentic Korean chives noodles use authentic Korean chives sauce, the taste difference is very large, it is darker, when making chives noodles, you need to add sugar. Introduction to the method of making chives noodles
Ingredients preparation
Five-spice pork
Ingredients preparation
Pork belly Doubanjiang, green onion,Ginger and Star anise and Cinnamon stick 1 Wash and soak the dried yellow flowers,
Wash and soak the dried carrots,
plus green onions,Wash and soak the bean sprouts, Wash and soak the green garlic.2 Cut the five-spice pork into small pieces, chop green onions and ginger. 3 Cut the side dishes into strips, blanch the bean sprouts slightly.4 Heat a spoonful of oil in the pot, then add star anise and stir-fry until fragrant. 5 Remove the fragrant star anise, put the cut meat into the pot, stir-fry over medium heat, then add large spices.
6 Stir-fry the meat until fragrant and changed color, then add doubanjiang, add a little water, and slowly stir-fry over low heat.
7 When the sauce is fried, add a little chopped green onion, cooking wine, and take out.
Tips
When making chives noodles, you can cook the noodles, after the noodles are cooked, just take them out and put them on the chives noodles, and add side dishes.
How to make authentic chives noodles
Ingredients preparation
Five-spice pork, Korean soybean paste, cucumber,
Onion,
Potato,
Carrot, ginger,
Soy sauce, sugar.Onion 1 Heat two spoonfuls of oil in the pot, add Korean soybean paste, stir-fry over medium heat for about 5 minutes, then add one spoonful Sugar, turn off the heat and set aside. 2 Cut the five-spice pork into small pieces, chop the ginger, and cut the onion, potato, and carrot into small pieces, and cut the cucumber into strips.3 Heat a spoonful of oil in a separate pot, then add the five-spice pork and stir-fry. 4 After the five-spice pork is fried, add ginger, chopped onion, and stir-fry until the onion softens. At this time, you can pour in a little water.
5 Add the potatoes and carrots, and add a little soy sauce to season.
6 After the vegetables are blanched, add the Korean soybean paste, and continue to stir-fry over low heat for about 10 minutes.7 Tips 1 When making chives noodles, use five-spice pork with a combination of fat and lean meat, which makes the meat tender and delicious.
2 The Korean soybean paste should be fried with oil in advance, so that the soybean paste is more fragrant, and with white sugar or caramel to season, so the black Korean soybean paste is actually not very salty, and also has a little sweetness.
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