Two steps to make delicious Sichuan fried noodles at home

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