Instant Noodles with Clear Soup and Fried Sauce
by Food·Color
Favorite
Difficulty
Easy
Time
10m
Serving
2
A bunch of instant noodles with fried sauce, what makes people wonder what kind of fried sauce is. When unpacking, I noticed the place of origin: Shandong intentionally or unintentionally. When he took out the noodles, the large noodles of thick lasagne, a bit stunned, and immediately relieved-Beishi is so rough.
Partially refer to the food guide-put in boiling water and cook for 5 minutes and 30 seconds. Then, just do what you want. Don't discard the soup for cooking noodles. The oil and salt of the noodle cake are in the soup. Removing this pot of soup can reduce the intake of oil and salt. Pick up another pot of water, and boil the vegetables-the noodle soup without leafy greens always seems to be missing something; take the cooked noodles back into the pot, and remove them together with the vegetables. The soup Only part of it can reduce the oil and salt in the noodles. Then according to the guide, leave a little water in the pot to adjust the sauce in the fried sauce bag, but add some minced ginger and garlic. The fried sauce in the sauce bag is not at all the fried sauce meat whistle that you are used to, but the feeling of sweet noodle sauce at all. I suddenly think of the sauce of green onion dipping sauce. Later, when I ate it, I found out that this sauce is really like the label on the package: light and spicy. I almost forgot to wrap the vegetables. Fortunately, I remembered it when I was boiling the vegetables. When I opened the package, the larger particles looked like fried carrots. I just threw one in my mouth. It's crunchy meat.
I was afraid it would be too salty, so I only used half of the sauce package, and the noodles were not dyed as red as the picture. But the noodles are good, and it feels very springy. . . .
Partially refer to the food guide-put in boiling water and cook for 5 minutes and 30 seconds. Then, just do what you want. Don't discard the soup for cooking noodles. The oil and salt of the noodle cake are in the soup. Removing this pot of soup can reduce the intake of oil and salt. Pick up another pot of water, and boil the vegetables-the noodle soup without leafy greens always seems to be missing something; take the cooked noodles back into the pot, and remove them together with the vegetables. The soup Only part of it can reduce the oil and salt in the noodles. Then according to the guide, leave a little water in the pot to adjust the sauce in the fried sauce bag, but add some minced ginger and garlic. The fried sauce in the sauce bag is not at all the fried sauce meat whistle that you are used to, but the feeling of sweet noodle sauce at all. I suddenly think of the sauce of green onion dipping sauce. Later, when I ate it, I found out that this sauce is really like the label on the package: light and spicy. I almost forgot to wrap the vegetables. Fortunately, I remembered it when I was boiling the vegetables. When I opened the package, the larger particles looked like fried carrots. I just threw one in my mouth. It's crunchy meat.
I was afraid it would be too salty, so I only used half of the sauce package, and the noodles were not dyed as red as the picture. But the noodles are good, and it feels very springy. . . .
