Fried noodles with mushroom sauce

Fried noodles with mushroom sauce

Introduction:

"With mushrooms, the sauce is more fragrant"

Production steps:

Step 1: beat garlic into minced garlic, dice pork and marinate with a little soy sauce, ginger, garlic and peanut oil. Dice the dried mushrooms and cut the cucumber into shreds.

Step 2: heat the oil in the pot, add the pork Ding and stir fry until fragrant, then add the mushrooms and stir fry until fragrant. After flavoring, put the pork and mushrooms on one side of the pot, heat the oil, add soy sauce and stir fry until fragrant, then stir fry with the pork and mushrooms that have been roasted.

Step 3: put the water into the pot and boil for about 15-20 minutes.

Step 4: when there is a little juice, take it out of the pot and don't boil it too dry.

Step 5: wash the pot, add oil, heat the pot, add the cut cucumber, stir fry for half a minute. This step is mainly because I don't like raw cucumbers. I think they have a strange smell. After this step of processing, the shredded cucumber is as crisp as before.

Step 6: put water in the pot and bring to a boil. Add buckwheat flour and cook. Pick up the supercooled water.

Step 7: after filtering the water of the noodles, slice the ham sausage and place it on the noodles together with the cucumber shreds. Pour the fried sauce on the surface

Materials required:

Dried mushrooms: 50g

Soy sauce: 50g

Cucumber: 1 / 3

Pork: 50g

Ham sausage: 1

Garlic: 2

Ginger: 5g

Soy sauce: moderate

Peanut oil: right amount

Buckwheat flour: 120g

Note: it's better to leave some sauce in the sauce, so it's better to mix noodles.

Production difficulty: simple

Technology: explosion

Production time: three quarters of an hour

Taste: Maotai flavor