Fried noodles with dried mushroom and bean paste(mo gu dou gan zha jiang mian )

Fried noodles with dried mushroom and bean paste

Introduction:

"I went to Anhui on business two years ago. After finishing the work, he made time to go to Jiuhua Mountain. It's necessary for me to visit famous mountains. It's really a pleasure to be in them! And that time, what made me more happy was that I tasted Quan Su Zhai in the ancient temple. One of them is noodles with fried sauce. It tastes like meat, not meat. It's delicious! In the temple, we don't dare to mention anything fishy. We should abide by the temple rules. Most of the vegetarian dishes on that occasion are delicious! Some of the dishes really taste like meat. In fact, they are all made of gluten, bean products and mushrooms. It's an eye opener for me! After eating the plain noodles, I asked the temple administrator about it. It turned out that it was made of mushrooms and dried tofu. It really tastes like meat in my mouth. At present, when the summer is hot, the big stir fry spoon uses the mushroom and the dried bean to make this "mushroom and dried bean sauce noodles", and relive the special taste again

Production steps:

Step 1: Sauce: 100g Liubiju thin yellow sauce, 200g Pleurotus eryngii, 120g fresh Lentinus edodes, 80g spiced dried tofu, 20g fresh soy sauce, 15g sugar, 3 star anise, 25g peanut oil; noodles: 200g semi-finished flat strip udong noodles in a bag; noodle Code: 50g broccoli, 50g cucumber, 50g carrot, 30g green beans, 30g soybean.

Step 2: first cut the spiced beans and mushrooms.

Step 3: cut noodles, cook green beans and soybeans, and set aside. Wudong noodles are unpacked and shaken aside.

Step 4: heat the frying spoon and add peanut oil.

Step 5: stir fried star anise, add diced mushroom and stir fry.

Step 6: stir fry the diced mushrooms until they are slightly colored. When the water consumption is 50%, add the dried spiced beans and continue to stir fry for 3 minutes.

Step 7: stir fry with soy sauce.

Step 8: stir out the flavor of soy sauce, pour in the right amount of fresh soy sauce and stir well.

Step 9: add another two teaspoons of sugar.

Step 10: finally, use a high heat to collect the sauce. When the sauce is dried until 60% of the water is consumed again, it can be taken out of the pot.

Step 11: Boil the noodles in a soup pot and blanch them. Then put the noodles in a bowl and spoon in two spoonfuls of fried sauce. Mix well and serve.

Materials required:

Soy sauce: 100g

Pleurotus eryngii: 200g

Mushroom: 120g

Spiced dried tofu: 80g

Udon noodles: 200g per bag

Blue silk: 50g

Cucumber: 50g

Carrot: 50g

Green beans: 30g

Soybeans: 30g

Fresh soy sauce: 20g

Sugar: 15g

Star anise: 3

Peanut oil: 25g

Note: features: purple red color, mellow sauce flavor, salty and fresh taste, slightly sweet taste, exquisite compatibility, rich nutrition. Warm tips: 1. When stir frying mushrooms, you must consume part of the water. It's better to stir fry the mushrooms in a light yellow fire, so that the aroma can come out. 2. The sauce can choose thin yellow sauce or sweet flour sauce. You don't need sugar with sweet flour sauce. However, I feel that the taste of yellow sauce is better than that of sweet flour sauce. 3. When frying sauce, we must fry until the aroma is distributed, completely cut off the taste of raw sauce, and the taste will be more rich. Therefore, the sauce must be fried enough. 4. This kind of fried sauce belongs to vegetarian noodles of Buddhism. Therefore, there is no need to put condiments such as onion, ginger, garlic, monosodium glutamate and chicken powder. The production mainly depends on the heat. As long as the sauce is fragrant, the taste is very strong. In addition, star anise, sugar and soy sauce are enough.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Mo Gu Dou Gan Zha Jiang Mian