Noodles with Sha Cha sauce
Introduction:
Production steps:
Step 1: wash the bought pig fat and wipe it with kitchen tissue
Step 2: cut into 1cm cubes, cut green onion into sections, and slice ginger
Step 3: put the cut pig fat into the hot pot
Step 4: deep fry until oil seeps out, turn to medium heat and continue to boil slowly
Step 5: when the fat of the pig becomes dry and scorched, add onion and ginger
Step 6: deep fry until the surface is slightly scorched and turn off the fire
Step 7: take out the pig oil residue, onion and ginger, and pour them into a bowl after the oil cools slightly
Step 8: prepare the ingredients for the noodles
Step 9: add minced garlic, Shacha sauce, lard, soy sauce and black pepper into a small bowl and mix well
Step 10: take the pot and add water to bring to a boil, add the Yangchun noodles (Ramen), stir with chopsticks, cook until broken, then remove and drain
Step 11: put into a large bowl, pour in the sauce, mix well and sprinkle with scallion
Materials required:
Yangchun noodles: 90g
Pig fat: 250g
Scallion: 20g
Ginger: 10g
Minced garlic: 15g
Scallion: a little
Shacha sauce: 1 tbsp
Lard: 1 tbsp
Delicious soy sauce: 1 / 2 tbsp
Black pepper: 1 / 4 tsp
Note: 1. Pig fat is generally available in supermarkets, boiled lard is put into a clean and dry container, half a catty of pig fat can be boiled out of the oil in the refrigerator, and it will not be bad after eating; 2. When boiling lard, adding scallion and ginger can not only remove the fishiness, but also increase the flavor of lard; 3. The selected noodles can also be hand-made noodles or commercially available noodles. The noodles should not be cooked too bad. If it is overcooked, it is not easy to mix; 4. If you like the cheese with heavier taste, you can add some spicy oil, chili sauce and so on.
Production difficulty: simple
Process: mixing
Production time: half an hour
Taste: Maotai flavor
Chinese PinYin : Sha Cha Jiang Ban Mian
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