Noodles with black fungus and mushroom sauce -- a private dish(hei mu er xiang gu rou jiang mian si jia cai )

Noodles with black fungus and mushroom sauce -- a private dish

Introduction:

"Today's forecast is 37 degrees, but it's 40 + degrees outside. It's the weekend again. It's so hot that I don't want to go out and cook. Is it really hot? It's time for lunch again. My husband and I are big lazy, pushing little lazy, and little lazy is staring. My husband said go out to eat. I don't even bother to go downstairs when I go out to eat. I'm a kid from Northeast China who is afraid of heat. When I come to Central Plains, I can't stand the hot weather. It happened that yesterday I was soaked with mushrooms and fungus from my hometown, and I bought noodles from Wal Mart last night. How about making a meat sauce noodles? Husband immediately said OK! This guy, as long as he doesn't do it himself, anything will do! I don't do it, but I still find fault. Hehe, chuckling. OK, so I went into my kitchen

Production steps:

Step 1: this noodle, like instant noodles, is curved, but not fried. It can be used instead of instant noodles. It's estimated that fried noodles will taste better

Step 2: add oil into the pot, heat the oil, add the egg, fry until golden on both sides, chop

Step 3: take out spare parts

Step 4: all the ingredients are ready: 1 seasoning: 1 tbsp Douchi, 1 tbsp Douban sauce, 1 tbsp sugar, 1 tbsp chili oil, 2 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp raw soy sauce, 2 tbsp mushrooms, black fungus, 3 tbsp meat, 4 tbsp garlic, green pepper

Step 5: add more oil into the pot and stir fry the diced meat until it changes color. Because there are so many dishes, more oil makes it taste better. The ingredients are too dry to taste good

Step 6: add more oil into the pot and stir fry the diced meat until it changes color. Because there are so many dishes, more oil makes it taste better. The ingredients are too dry to taste good

Step 7: add green pepper and garlic to stir fry until fragrant

Step 8: add black fungus and mushroom, stir fry and smell

Step 9: add some water to the sauce and stir fry until all the dishes turn brown

Step 10: add the scrambled egg chips

Step 11: when the eggs become soy sauce, they can be out of the pot

Step 12: add water to another skillet, bring the water to a boil, put the dough into the skillet, cook until there is no hard core, take it out and let it cool. Don't let it taste bad after boiling.

Step 13: put it into the plate, add the meat sauce, and mix it...

Materials required:

Noodles: 4 yuan

Auricularia auricula: right amount

Mushroom: 4

Green pepper: one

Meat: moderate

Eggs: 2

Douchi: right amount

Dongbei Douban sauce: 1 tablespoon

Chili oil: 2 teaspoons

Sugar: half a teaspoon

Cooking wine: 1 teaspoon

Precautions: 1. Because Douchi, Douban sauce and soy sauce all contain salt, we should put less or no salt as appropriate. I have a weak mouth, but no salt. 2. The soy sauce should be slightly larger, and the juice should be more delicious. 3. Mushrooms and black fungus are fungi, which are good for human health, so we should eat them often.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hei Mu Er Xiang Gu Rou Jiang Mian Si Jia Cai