Mixed stewed noodles

Mixed stewed noodles

Introduction:

"Since it's called" stewed noodles ", it's natural to have a thick juice, so that it can be flavorful with noodles. In addition, this noodle is my first time to make, the effect and taste is not as good as my father's craft. To sum up, there are three points: 1. Before the "colorful fried noodles", is also the first time to do, the reason for great success is that the thickness of the egg noodles is just right. However, "if you succeed, you will be defeated". It's also a matter of the thickness of the noodles. If the noodles are thick, it's hard to taste them. You should choose thin noodles, so that the bittern can be mixed into the noodles. 2. The bittern of the noodles should be salty. Noodles have no flavor, which is completely regulated by the flavor of brine, so don't be afraid of salt when making marinade. 3. If you can put in the egg flower and push it a few times after the bittern is thickened, it will be even more icing on the cake. Later comers need to learn from it. "

Production steps:

Materials required:

Minced beef: three Liang

Cucumber: one

Garden pepper: half

Potatoes: two

Carrot: two

Mushroom: two liang

Onion: one

Douchi sauce: right amount

Bean paste: right amount

Yellow rice wine: right amount

Old style: moderate

Starch: right amount

Salt: right amount

Black pepper: right amount

MSG: right amount

Sugar: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Maotai flavor