Chinese Food
Fried noodles with soy sauce
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As a noodle eater, I choose noodle shops for lunch when I'm on business, especially beef ramen and fried noodles with soy sauce. They are my two best wishes. I remember once in Beijing, when I had a lunch break, I ate the take away fried noodles with soy sauce. It was drenched with a thick layer of sesame paste. I was addicted to hissing. It was so hot and cold. I didn't care about my image at all. There are different ways to make fried sauce, but the ingredients are heavier. So it's hard to find the bad ones, whether it's the old shop, roadside stall or home-made fried sauce noodles. The most important thing is that you can eat it for half a month. That's one of the reasons why I love fried noodles. This time, we choose to make bean paste. Some ingredients are subtracted. But it's convenient to make. The taste is not ambiguous
Cooking ingredients
Cooking Steps
Step1:Dice the mushroom. Pour more oil into the pot. Add onion, ginger, garlic and salt. Stir fry until fragrant. Add some cooking wine.
Step2:Add diced mushrooms. Stir well, then add two spoons of sweet sauce and one spoonful of Pixian bean paste. Stir well.
Step3:Put in water flush with the meat. Boil over high heat and collect the juice over low heat. Add some soy sauce to taste. Add color to old soy sauce. Because fried sauce is used to mix noodles. So it doesn't matter if the taste is a little salty.
Step4:Cook the noodles in another pot. After the noodles are cooked, supercooled the water. Remove and control the water.
Step5:Spread cucumber silk, black fungus, boiled bean sprouts, etc. on the surface. Then pour some fried sauce. The rest of the fried sauce is refrigerated in a sealed refrigerator. When you eat it again, remember to dig it with a spoon without water or oil. It can be kept for two weeks.
Step6:Another spoonful of marmalade. Mix well and eat.
Cooking tips:There are skills in making delicious dishes.
