Sichuan-style mixed sauce noodles
As a face enthusiast, I will never forget Sichuan noodles. The taste is so strong that I always dream of them when I am in Guangzhou. Recently, it was finally successfully replicated, and I would like to share it with you.
Recipe Recommendations
- noodles a
- lean meat a small piece
- Chinese kale 3 trees
- chili oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- MSG appropriate amount
- garlic appropriate amount
- green onion appropriate amount
Steps for Sichuan-style mixed sauce noodles
1
The key to the success or failure of this bowl of noodles lies in the ingredients of the soup base. Put enough ingredients into the soup base. The five flavors are mixed and have a little fried flavor. The ingredients are as follows: three spoonfuls of chili oil, which is the basic foundation. The preparation of chili oil will be put on next time. One spoonful of light soy sauce, appropriate amount of minced garlic, a small handful of chopped green onion, appropriate amount of white sugar, chicken essence, and salt, and a little lard. That's enough.
2
Boil a pot of water. After the water boils, pour a little into a bowl and stir slightly.
3
Let's talk about the main ingredients again. The meat should be a little fat, and the vegetables should be better, otherwise it will be monotonous.
4
Prepare the vetch meat first. Chop the meat and prepare the onion, ginger and garlic for stir-fried meat.
5
Put the fat meat into the pan first, fry the lard out, add it to the soup until it is partially, and then add the onions, ginger and garlic.
6
Add lean meat, stir fry, add soy sauce, a little salt, chicken essence, stir-fry a few times, and thicken.
7
Add half a bowl of water starch, collect the juice, and set aside.
8
Boil a pot of water, add some salt, after the water boils, add in the noodles.
9
After the water boils, add a bowl of cold water and add the kale. The kale is not easy to cook, so you can put it earlier.
10
Whoever comes second can add some more water to boil it, and then you can start the pot after it is stilled. Depending on the thickness of the dough, the cooking time is determined. If it is cooked well, it will lose its chewiness. Use a colander to drain out the water.
11
After fishing the noodles, put the kale in place, pour it on the meat sauce, or sprinkle with some chopped green onion. You're done and start eating.
12
I like this spicy taste so much that I finish it in one go. I drool at the thought of it and cook another bowl tomorrow.Sichuan-style mixed sauce noodles Make Tips
1 Don't put too much salt in the meat, as it will aggravate the taste if it is thickened. 2 After the water boils, pour cold water on it to strengthen the tenacity of the surface.