Black sugar tea noodles(wu tang sha cha mian )

Black sugar tea noodles

Introduction:

Production steps:

Step 1: blanch the soda oil noodles in boiling water for 5 minutes, take out the water and put it into a large bowl for standby; remove the head and tail of mung bean sprouts; wash the leeks and cut them into 3 cm long sections; put boiling water in the pot, blanch the green bean sprouts for 1 minute after boiling the Shacha noodles, and then remove the cold; blanch the leek sections in boiling water for 0.5 minutes, and remove the cold.

Step 2: wash the pig's large intestine, put it into a pot, add 5g salt, cook the cooking wine over high heat for 30 minutes, take out and cut it into 2cm long pieces.

Step 3: put the sand tea sauce and soup into the pot and bring to a boil. Add 2 grams of salt and chicken powder to taste, then deep fry the bean curd, pig large intestine, shrimps, mung bean sprouts and leeks. Bring to a boil and pour on the alkaline water and oil noodles.

Step 4: alkaline water oil noodle itself contains a kind of alkaline taste, boiling water is to remove its alkaline taste.

Materials required:

Shaq tea sauce: 30

Soup: 800g

Salt: 9g

Chicken powder: 8g

Cooking wine: 20g

Note: alkaline water oil noodle itself contains a kind of alkaline flavor, boiling water is to remove its alkaline flavor.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Wu Tang Sha Cha Mian