Cut the meat into small cubes (preferably with a little fat, more fragrant) The smaller the dice, the better; Finely chop the green onion and set aside. Pen ~ fun ~ pavilion www.biquge.info heat the oil pot and pour the oil. How much depends on your preference. Of course not too little, otherwise it sticks to the pan.

When the oil is hot, add the diced meat and stir-fry. When the diced meat is ripe, pour the seasoned sauce into the pot, and turn the heat to low heat. Slowly simmer the sauce over low heat, stirring constantly with a spatula so that it does not stick. At the same time, depending on the consistency of the sauce, add an appropriate amount of water.

Pour the chopped green onion into the pot, beat two eggs (two eggs in half a bag of dried yellow sauce is better) and put them into the sauce, stirring well with a spatula. When the sauce is fragrant and the color turns oily and yellowish, turn off the heat and remove the sauce from the pan. The longer the sauce is boiled, the better, because you can force the oil out of the yellow sauce.

If you can't eat the sauce, put it in a bowl, cover it with plastic wrap and store it in the refrigerator, and eat it next time. Be careful not to add salt when boiling the sauce, as the sauce itself is salty.

Then comes the preparation of the dish yard. Wash the cucumbers and shred them and set aside. Goldenrod and fungus are made with water and set aside. Eggs and tomatoes set aside. Blanch the mung bean sprouts and celery and set aside.

Put the pot on the fire and bring a little oil to a heat. Put the eggs in the pan and scramble the eggs. Put in the tomatoes cut into several cloves and slide the pan to have soup and clear the mouth. Then put in the yellow flowers and fungus, put a little salt, because the sauce will be salty, so all the dishes should be light. Finally, after the noodles are cooked, you can mix the sauce and put your favorite dish freely.

Ingredients: Prepare noodles and pork, pay attention to the combination of fat and thin, green onion, ginger, garlic cloves, dried tofu, bean paste, salt, sugar, light soy sauce, dark soy sauce, cooking wine.

Peel and chop the garlic cloves, chop the green onions, and mince the ginger. Chop the pork into minced meat, and cut the dried tofu into thin strips and then chop into pieces.

Cooking methodPut an appropriate amount of oil in the pot, a little more oil, and stir-fry the meat filling until the meat changes color. Add minced garlic and ginger and continue to stir-fry over high heat. Turn to low heat and put an appropriate amount of bean paste, turn to high heat and stir-fry.

Put dried tofu, stir-fry over high heat, turn to low heat and put an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of cooking wine, a little sugar, an appropriate amount of salt to taste, and simmer over high heat to taste. Boil a pot of boiling water, put noodles, use chopsticks to disperse, boil over high heat, scoop a small bowl of water, continue to boil again, boil for 2-3 minutes, you can cook more if you like to eat softer.

Put a little oil in the pot, stir-fry the chopped green onions and boil for 2-3 minutes, remove the noodles, pour the meat sauce and pour the scallion oil.

Of course, there are other specific ways to do it.

200g fried noodles with bean paste, 150g minced pork, 20g dried tofu, 20g dried shrimp, 20g cucumber, 10g shiitake mushrooms, 2 cloves of garlic, 30g of cooking oil, 1 tsp sesame oil, 1 tbsp soy sauce, 2 tbsp bean paste, 2 tbsp sweet noodle paste, 1 tsp sugar,

Method: soak the dried shrimp softly, soak the mushrooms softly, remove the stems and shreds, wash and chop the dried tofu and garlic, wash and cut the cucumbers, pour oil into the pot, burn until it is hot, stir-fry the minced garlic, put in the pork filling, shredded mushrooms, dried shrimp, dried tofu and bean paste, sweet noodle sauce and stir-fry, add soy sauce, water, sugar and sesame oil to simmer and fry until the flavor is made, and make a fried sauce. Cook the noodles, remove them and put them in a bowl, add the fried sauce and shredded cucumbers, mix well.

It is characterized by its strong flavor and smooth and refreshing taste. In addition, if you use Tohoku miso to make a fried sauce, it will have a unique flavor.

Hot pea fried noodles with pork belly, various side dishes, oil, cooking wine, minced green onion, minced ginger, sugar, yellow sauce, sweet noodle sauce, peas, sesame oil.

First of all, cut the meat into cubes the size of soybean grains, heat the oil, put the meat, put the green onion and ginger after changing color, stir-fry the fragrance and put the sauce in the pot. It's best to put some warm water in the pan, but you only need to add water once.

Stir-fry slowly over low heat, put some sugar when there is a fragrance, and when the sauce turns red and black, put minced green onions, add sesame oil, cooking wine, stir-fry evenly and immediately get out of the pot. After the sauce is fried, mix well with the side dishes and noodles.

Cold fried noodles require noodles, pork belly, side dishes, vegetable oil, cooking wine, shredded green onions, minced ginger, sugar, yellow sauce, and sesame oil.

The first thing to do is to chop the meat into cubes, the size of the soybeans is appropriate. Take an oil pot, pour in vegetable oil, put in the diced meat after the oil is hot, fry the diced meat and change color, put the shredded green onion and minced ginger, and fry the fragrance. Then put the sauce in the pot, fry slowly over low heat, put in the sugar when there is the flavor of the sauce, fry the sauce to red and black, add sesame oil, cooking wine, stir-fry evenly and then get out of the pot. Take another pot, take out the noodles after cooking, pass through cold water several times, mix the fried noodles sauce with side dishes and noodles, and eat.

It should be pointed out that cold fried noodles are suitable for summer and can be eaten in all seasons in the south.

Fried noodles are also called small bowls of dry frying. Side dishes are an important part of jajangmyeon, and there are generally more than a dozen kinds of side dishes for authentic ones, and there are seven or eight kinds of them for a few. Common side dishes are cucumbers, green beans, soybeans, green garlic, celery, bean sprouts, radish tassels, shredded radish, etc., green beans, soybeans, celery need to be blanched with water before mixing. In addition, both dried and thin yellow sauce are fine. If it is a dry sauce, it should be diluted before use.

250 grams of ramen fried sauce noodles Northern ramen, 250 grams of ground pork, 4 pieces of braised bean curd, half a cucumber, 1 egg, 100 grams of edamame, 3 shallots; Oil (4 tablespoons), salt (1 tablespoon), sweet noodle paste (3 tablespoons), Pixian bean paste (1 tablespoon), sugar (1 tablespoon), cornstarch water (1/2 cup)

First, wash the cucumbers and shave them into fine strips, peel and chop the shallots; Blanch the edamame kernels in boiling water and drain the water in a cold river. Cut the braised bean curd into cubes, beat the eggs into a bowl, beat them into an egg mixture and set aside.

Heat 1 tablespoon of oil, pour in the egg mixture, fry over low heat to make an omelet, put it in shredded eggs and set aside. Heat 3 tablespoons of oil, stir-fry minced shallots until fragrant, first pour in the ground pork and stir-fry into minced meat, then pour in diced tofu and stir-fry well. Add 3 tablespoons of sweet noodle sauce, 1 tablespoon of Pixian bean paste, 1 tablespoon of sugar and 1 cup of water, stir well, bring to a boil and pour in half a cup of cornstarch water to thicken and make a fried sauce for later use.

Boil half a pot of water, add 1 tablespoon of salt, stir in the ramen noodles and bring to a boil over medium heat, add two dots of water, remove the cold river and drain the water. Serve the noodles in a large bowl and top with shredded cucumber, shredded egg, and edamame. Scoop in the sauce, drizzle with the sauce and mix well before serving.

Sweet noodle sauce is an indispensable seasoning for making fried sauce, which is a sauce-like condiment made of flour as the main ingredient, through koji making and heat preservation and fermentation.

The sweet noodle sauce is sweet and salty, with both sauce aroma and ester flavor, suitable for cooking sauce stir-fried and sauce-roasted dishes, and can also be dipped in green onions, cucumbers, roast duck and other dishes.

When seasoning the fried sauce, those who like spicy can add bean paste, and those who don't like spicy can add soybean paste; In addition, the side dish can be changed to personal taste, such as replacing edamame kernels with bean sprouts.

500 grams of semi-fat and lean minced meat in mutton fried sauce, sweet noodle sauce of Hongfangyuan, 150 ml of water, 1 shallot, 1 spoon of dark soy sauce, 200 grams of mung bean sprouts, 1 cucumber, appropriate amount of noodles, appropriate amount of garlic, appropriate amount of vinegar.