Li Fu Korean fried noodles with different flavor~(feng wei bie yang de li fu han shi zha jiang mian )

Li Fu Korean fried noodles with different flavor~

Introduction:

"Finally, I couldn't resist the noise of my family's" Royal White Mouse "and made his favorite Korean fried noodles at home. Li Fu in the title is actually a BF family, a branch of the Lee family in Hanshan, South Korea. It's a descendant of two classes. It's added at his request. The taste of Korean fried sauce is not very different from that of Beijing fried sauce noodles with yellow sauce. It's darker, thinner, salty and a little more sweet. Generally speaking, it's noodles! Hehe ~ this sauce is for about 4 people. At noon, they just finished a meal, and half of the sauce is left. Let's eat it tomorrow when we are hungry. Here's a little introduction: Korean fried sauce is also called spring sauce, which is brewed with black beans, so it looks black. It's a pity that we don't have it at home. Let's make do with the spicy cabbage to appease the white mice in Li's family

Production steps:

Step 1: processing ingredients: Diced Pork, potatoes, carrots, onions, peppers, mushrooms washed, peeled / pedicled, diced, mushrooms is later remembered to add, not photographed.

Step 2: Korean fried sauce is like this after opening the package ~ the color is darker than yellow sauce.

Step 3: deal with the ingredients.

Step 4: heat the pan and pour in proper amount of cooking oil.

Step 5: add half of the diced onion in the pot to make it smell (I'm afraid of onion flavor. Generally, the frying time is a little longer and the onion is transparent).

Step 6: add Diced Pork and stir fry until cooked.

Step 7: stir fry pork, add all diced vegetables, stir fry for a while.

Step 8: add a small bowl of water and stir fry until the diced vegetables are cooked.

Step 9: it's almost ripe and steaming now (the mushrooms that I forgot to add before were filled up at this time. As someone said, tear them into small pieces by hand).

Step 10: squeeze the previous spring sauce into the pot, add a small spoon of Daxi beef powder (after adding it, it tastes more fragrant and the overall taste is more authentic), stir fry evenly, medium low heat for about 10 minutes, do not boil as thick as Beijing style fried sauce noodles. Turn off the heat and get ready to get out of the pot. I'm busy cooking noodles now. I forgot to take photos... ==sorry~）。

Step 11: finished product sauce (after we finished eating noodles, we forget to pat sauce. Now the sauce surface is a little dry. The actual effect is better than this one).

Step 12: don't forget the noodles with fried sauce ~ hand roll the noodles and cook them, and then pass the cold water, so that the mice will treat me as a man, and make 1 jin of noodles! Two people eat more words, did not eat all stuffed in his stomach, ha ha!).

Step 13: Well, there is a good partner of fried noodles - Cucumber! Wash and shred cucumber, ready to mix into noodles.

Step 14: put the noodles into a bowl, put in the right amount of Korean fried sauce (this sauce is not very salty, you can put more), and then clip some shredded cucumber! It looks good!

Step 15: Well, it's mixed! Hahaha, the mouse insisted that I add: when mixing, it should be like eating cold noodles, with one chopstick in each hand, and mixing in both hands, which is more authentic... Yeah.. On the contrary, I don't understand.

Step 16: because there is no pickled radish to go with, I just eat some hot cabbage, which is not bad. Anyway, it's all greasy. So, let's go! Open your stomach like Encan in coffee prince one.

Step 17: another picture of Korean fried sauce.

Step 18: fill in a picture -- the best partner of fried noodles -- radish pickle ^ ^ I still have the practice of radish pickle here!

Materials required:

Korean fried sauce: 300g

Noodles: right amount

Pork: 300g

Potatoes: 1

Carrot: 1

Onion: 2 / 3

Pepper: 1

Mushroom: 2

Daxi beef powder: 1 tsp

Cucumber: 1

Note: 1. Streaky pork is more fragrant, but pay attention to choose the place with more lean meat to avoid eating too much fat. 2. Don't add too little water in step 8 to avoid too thick after boiling, but don't forget diced vegetables. 3. You can add more Lentinus edodes, because I put two in a hurry.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Feng Wei Bie Yang De Li Fu Han Shi Zha Jiang Mian