If you love to eat noodles, you will be collected, and you will be taught how to make fried sauce, which is fragrant and fragrant, and it is really delicious

When it comes to noodles, they are all delicious, such as tomato and egg noodles, Zhenzi noodles, sour soup noodles, sesame sauce noodles, fried noodles, etc., especially fried noodles are particularly popular, with a rich fragrance and satisfying cravings, adults and children like to eat them.

Whether the jajangmyeon is good or not, the jajanjan is very important. So, how do you do it? If you love noodles, you have to collect it, teach you how to make fried sauce, the sauce is fragrant and delicious.

When I went back to my hometown a few days ago, I made a big bowl of jajangmyeon with this method, and everyone in the family ate a big bowl of jajangmyeon, but they all ate it but said they didn't eat it well, so I made another jajanjangmyeon the next day. If you also like to eat but always can't make it well, let's take a look and share the detailed methods below.

【Fried sauce】

Prepare pork belly, dried shiitake mushrooms, green onion and ginger water, cooking wine, light soy sauce, oyster sauce, dark soy sauce, sugar, chicken essence, soybean paste, salt, and cooking oil.

1. The fragrance of dried shiitake mushrooms is strong, which is better than using fresh shiitake mushrooms. Soak dried shiitake mushrooms in warm water, add flour to scratch and wash after soaking, and then change the water to wash. Then cut the shiitake mushrooms into small cubes and set aside.

2. It is best to use fat and meat for pork belly. Remove the pork skin, cut it into small dices, and then chop it into small cubes, it is not recommended to use a meat grinder, which will affect the taste, and the fascia should be removed.

3. After the green onion is washed, the green onion is white and chopped, and the green onion is kept. Peel and wash the ginger and chop it into minced pieces. Peel and rinse the garlic and chop it into minced garlic. The particles of ginger and garlic must be small, otherwise the taste will be affected.

4. Add oil to the wok, heat it on the heat, moisten the pot to avoid the meat sticking to the pan after entering the pan, once it sticks to the pan, it will affect the taste, if you use a non-stick pan, this step can be omitted.

5. After moistening the pot, turn to low heat, add minced meat and stir-fry constantly, fry the oil, then pour in green onions, ginger and garlic and stir-fry to bring out the fragrance.

6. After frying, add diced shiitake mushrooms and continue to stir-fry, stir-fry for a while, do not add water. After about five minutes, pour in a spoonful of cooking wine and stir-fry for more than ten seconds.

7. Then add light soy sauce, oyster sauce, dark soy sauce and stir-fry, add soybean paste, sugar, and chicken essence to stir-fry after coloring, and see whether salt is added according to the situation.

8. Stir-fry very fully, then pour in an appropriate amount of water, turn to medium and high heat and bring to a boil.

9. Finally, turn to low heat, cover the lid and cook, cook until the fried sauce is somewhat thick, and the fried sauce can be out of the pot. (If you want a higher consistency, you can add a little starch water to thicken it, and do it according to your preference)

The fried sauce is ready, scoop a big spoonful of mixed noodles after serving, that is called a fragrant, cucumber shredded carrot or something, if you like to eat, you can put it, if you don't like it, I just like to add fried sauce, so that the taste is stronger and satisfying.

In fact, in addition to mixing noodles, the fried sauce can also be added to rice, steamed buns, and rice noodles, which are all very delicious, so you might as well try it.

When making fried sauce, don't use all lean meat, and chop the meat evenly, preferably in the form of small grains, not muddy, and not too large grains.

During the period of stir-frying meat and mushrooms, remember not to add water in a hurry, to fry the oil first, then add the mushrooms to dry, and then add water to boil after processing, so that it will be more fragrant.

In addition, the sauce used as bibimbap noodles is generally heavier and more delicious, and it is salty when seasoning.

If you master these, you will be able to make delicious jajangmyeon at home, so try it when you have time. Welcome to leave a message to discuss, if you think the article is useful to you, please give me a favorite, like, comment, forward, follow, so that more people can see it, let everyone learn together, thank you for your support to me, we will see you next time!