When it comes to fried noodles, I have to smash the old Beijing noodles. It is said that the authentic fried noodle noodle restaurant, enter the door, the second two first to give you a bowl of hot noodle soup, the background music is placed in the traditional Beijing Xiaoqu, serving you in the old Beijing dress shop, table and chair benches In order to make a wooden bench, the old Beijing-style snacks are punctual and succinct. The Sichuan-flavored noodles are completely different from the noodles in Beijing. Although they are all called fried noodles, although they all have noodles, they are far from each other in appearance and taste. First of all, the choice of meat, the north is the size of the chopsticks head of pork chop, when fried, first fat, then lean. Sichuan uses fat 3 thin 7 pork. Sauce, old Beijing with yellow sauce + sweet noodle sauce, the former must be Liu Biju, the latter must be Tianyuan Sauce Garden, the ratio of the two is 2:1 absolutely sloppy. Sichuan uses sesame paste, Sichuan-style spicy sauce and sweet sauce. The size of the dish, the more the number of dishes in the north, the better, cucumber and bean sprouts, as well as the radish and soy beans, which are commonly known as the heart, are indispensable. Other cabbage hearts, green beans, dried tofu, and beans are ready to be prepared. Sichuan multi-purpose lettuce leaves, vines (swirl dishes) or pea tips When frying the sauce, be sure to fry the sauce and the oil separately. The two do not blend together, so that there will be the oily smell of the fat and the dryness of the lean meat. The Sichuan-flavored fried sauce, when the meat sauce is scented, becomes more viscous, and the color is bright and yellowish, and it is not necessary to separate the soy sauce. What our family often eats is [chuanwei noodles] Comfort and Ba Shi ~~
Use half-fat and half-lean pork stuffing, add onion, ginger, minced garlic, etc.
Take a big wrist, mix two packs of Lee Kum Kee spicy sauce and half of the onion companion sweet noodles, add appropriate amount of water.
When the meat emulsion starts to whitish and spit oil, pour the mixed sauce into the pot, then the fire should be turned into a small fire.
Slowly simmer the sauce on a small fire and stir constantly with a spatula to avoid sticking the pan
At the same time, add the right amount of water to the thick and thin sauce.
Half a spoonful of salt
When the meat sauce is scented, it becomes more viscous, and the color is bright and yellow.
Put the sauce out of the pan. Small fire, tanned honeycomb is best ~~
The dish is simple peas, wash
Add water to the pot and boil, and shake the spaghetti into a boiling water pot.
Don't take too long, cook over medium heat until you have no white heart. The peas are cooked together in a pan
Mix the sauce, a bowl of delicious Sichuan-style fried noodles come out