All-purpose Noodle Sauce

Name: All-purpose Noodle Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablespoons Yipin Fresh Soy Sauce; 1 piece egg; 1 tablespoon chopped green onion; 2 tablespoons onion; 1 tablespoon Diced potatoes; 1 tablespoon Sausage; 1 tablespoon Assorted dishes; 1 tablespoon Fungus Ding; 2 tablespoons Vegetable oil; 1/2 a spoon salt; 1/2 a spoon Sugar; 1 tablespoon corn starch; Some water

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

With the gradual easing of the new crown epidemic, work has resumed in various places. My child's dad is already at work, and the children have to get up early every day to take online lessons at home, so the breakfast for a family of three must be made on time.

Today I will introduce to you a kind of noodle sauce that my family eats frequently recently. It is delicious for noodles and bibimbap. It is not spicy but it is served with rice. The taste is smooth, the sauce is rich and the sweet taste is special for my kids. like. Moreover, it is easy to prepare and can be made in ten minutes, so it is especially suitable for breakfast. Let's take a look at how to do it next.

All-purpose Noodle Sauce

1. Prepare various materials.

2. First cook the noodles: add a little salt in cold water, boil the noodles, cook the noodles until they are eighty mature, drain them in cold water, and soak them in cold water for later use. Soaking in cold water will make the dough not lumpy and chewy. If it is used for bibimbap, please ignore this step.

3. Scrambled eggs again: Break 1 egg, add a little salt and stir well. Pour a little vegetable oil into the pot and heat it up. Pour the egg liquid and fry until it is ripe, set aside. This method of adding egg stir-fry sauce is a bit similar to the "green onion and egg sauce" in the Northeast, and the taste is very delicious.

4. Then stir-fry the sauce: Add a little vegetable oil to the pot where you just scrambled eggs, pour in the chopped green onion and diced onion, and sauté on medium heat.

5. Pour in the diced potatoes and sausages. Stir the sausages out of oil over medium heat. Sausage can also be replaced with bacon. The simmered oil is more fragrant after being absorbed by the diced potatoes.

6. Pour in assorted vegetables, chopped fungus and soybean paste, add a little water and sugar, and stir-fry on medium heat.

7. Pour in the previously scrambled eggs and stir-fry evenly over low heat. Let the eggs soak in the soup to taste.

8. Boil on one side of the pot on a low heat, and prepare water starch on the other side. I use corn starch from Ganzhiyuan, and the ratio of starch to water is 1:8. The cornstarch is lighter and translucent than potato starch. It won't let off when it is cold, and it will not produce juice. It is very suitable for making noodle sauce.