Two steps to make delicious Sichuan fried noodles at home
Introduction:
"Sichuan sauce noodles are totally different from Beijing sauce noodles. Although they are all called fried sauce noodles, although they all have fried sauce noodles, their appearance and taste are far from each other. Our family often eats Sichuan style fried noodles. It's comfortable and comfortable ~ ~ it's not difficult to make Sichuan style fried noodles at home. It's easy to make fried noodles and boil noodles in two steps. It's delicious. "
Production steps:
Step 1: choose half fat and half lean pork stuffing, add onion, ginger, garlic, etc. to fry in oil pan.
Step 2: take a big shot, mix two bags of Li Jinji spicy sauce and half a bag of onion partner sweet flour sauce evenly, and add appropriate amount of water.
Step 3: when the meat starts to turn white and spit out oil, pour the mixed sauce into the pot. At this time, turn the fire to a low one.
Step 4: slowly boil the sauce on a low heat and stir it with a spatula to avoid sticking to the pot.
Step 5: add appropriate amount of water according to the consistency of the sauce.
Step 6: half a teaspoon of salt.
Step 7: turn off the fire when the sauce is fragrant, thick, bright and yellowish.
Step 8: take the sauce out of the pot.
Step 9: code, is a simple pea Dian Er, wash.
Step 10: add water to the pot and bring to a boil. Shake the noodles and put them into the boiling water pot.
Step 11: don't take too long, cook over medium heat until there is no white heart. The peas are boiled together.
Step 12: mix sauce, a bowl of delicious Sichuan fried noodles come out!
Step 13: deep fried sauce, pea tip, refreshing, comfortable~~
Materials required:
Minced meat: 200g
Noodles: 200g
Onion powder: appropriate amount
Ginger powder: appropriate amount
Pea tip: moderate
Li Jinji Sichuan spicy sauce: two packets
Onion companion sweet sauce: 1 / 3 bag
Salt: half a teaspoon
MSG: half a teaspoon
Note: North and South fried noodles are different - 1. First, choose meat. In the north, you use pork Ding the size of chopsticks. When frying, you need fat meat first, then lean meat. Sichuan uses minced pork with fat 3 and lean 7. 2. The former must be from Liubiju, while the latter must be from Tianyuan sauce garden. The ratio of the two is 2:1, which is absolutely careless. Sichuan uses sesame sauce, Sichuan spicy sauce and sweet flour sauce. 3. In the north, the more the dishes, the better. Cucumber, bean sprouts, radish and soybeans are indispensable. Other Chinese cabbage hearts, green beans, dried bean curd and shredded bean curd should be prepared. In Sichuan, tender lettuce leaves, rattan (water spinach) or pea tips are often used. 4. When frying sauce, the sauce and oil must be separated, and the two are not integrated. Only in this way can there be the oil aroma of fat meat and the dry aroma of lean meat. And Sichuan style fried sauce, when the meat sauce boils out fragrance, becomes more viscous, bright and yellowish, it doesn't need to boil until the soy sauce is separated.
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: Maotai flavor
Chinese PinYin : Liang Bu Jiao Ni Zai Jia Zi Zhi Hao Chi De Chuan Wei Zha Jiang Mian
Two steps to make delicious Sichuan fried noodles at home
Steamed bread with egg and milk. Dan Nai Xiao Man Tou
Fried kidney beans with bacon. Zi Zhi La Rou Chao Yun Dou
Stir fried Chrysanthemum. Tong Hao Xiang Gan Xiao Chao
Fruity oatmeal snowflake cake. Guo Xiang Yan Mai Xue Hua Gao
Slightly spicy and less spicy -- family version of Mapo Tofu. Wei Ma Shao La Jia Ting Ban Ma Po Dou Fu
Xueli Tremella jujube beauty soup. Xue Li Yin Er Hong Zao Mei Rong Tang
Colorful blessing bag. Hua Yang Bao Cai Wu Cai Fu Dai
Braised duck feet with white kidney beans. Bai Yun Dou Shao Ya Zhang