Weighing in plain paper cup (180ml) - White teacher's home cooking S2 E22.160816 upgraded version of universal spring sauce: https://www.xiachufang.com/recipe/102182164/ fried sauce fried rice cake: https://www.xiachufang .com/recipe/102184967/Overall fried sauce: https://www.xiachufang.com/recipe/102184986/
[Universal Spring Sauce] 300g of spring sauce, 3 cups of onion, 2 cups of pork, 1 cup of chopped green onion, 2/3 cup of sugar, half cup of oyster sauce, 1/3 cup of Korean soy sauce, 1 cup of cooking oil
Open fire, pour in oil, green onion, stir-fry the scallion oil, pour in the onion, stir-fried pork
Add a little ginger, add sugar, stir fry until the water evaporates
Pour the soy sauce along the side of the pot, simmer the oil, stir fry, and finally pour the spring sauce into a small fire.
Stir fry for about 10 minutes, stir fry until the oil comes out
[Korean noodles] aubergine / oyster mushroom shredded or potato cut into small pieces, onion cutting circle
The noodles are washed with water to remove the starch, and the surface is placed in boiling water to be boiled, and then drained after passing cold water.
Pour the oil, green onion, open fire, stir-fry the onion oil, add the oyster mushroom / potato / eggplant and the amount of the universal spring sauce stir fry
Add some water and stir fry until the vegetables are cooked.
Starch and water are made into starch water 1:1, and starch water is added to adjust the consistency. (You can also use the starch instead of pouring the noodles directly into the stir fry)
After frying, pour it on the surface. (If you are stunned, you can put it in hot water)
Universal spring sauce can be used for fried rice, ramen noodles (leave a proper amount of water, add appropriate amount of chili sauce and universal spring sauce to eat better), etc.