Mixed Sauce Noodles
1.
First make the noodles according to the hand-rolled noodle recipe in my previous recipe (materials: high-gluten flour, eggs, salt)
2.
Chop the mustard tuber finely, and cut the dried tofu into small cubes
3.
Wash the shiitake mushrooms and chop finely
4.
This kind of golden sauce I use, one pack of minced meat is enough
5.
Put appropriate oil in the pan, stir-fry the mushrooms until cooked, and then set aside for later use
6.
Put more oil in the pan, heat it up and add meat to fry
7.
After the minced meat changes color, add mustard and dried tofu and fry until cooked
8.
After sautéing, add a whole bag of golden sauce and a small amount of dark soy sauce (about three-quarters of the spatula is enough). Stir the sauce and fillings well
9.
Then add the fried shiitake mushrooms and stir-fry again evenly
10.
Stir-fry until a lot of oil comes out, you can serve it for later use
11.
According to your own taste, put chili oil, green onion, chicken powder (you can substitute chicken powder), pepper powder, light soy sauce, vinegar, and salt in a clean noodle bowl, and add appropriate amount of broth (I don’t eat garlic so I didn’t add garlic. Friends can add some minced garlic)
12.
Bring water to a boil in a pot, add your favorite vegetables to boil
13.
Put the rolled noodles in boiling water and cook
14.
Put the cooked noodles and vegetables into the previously prepared soup, drizzle with miscellaneous sauce, add a fried egg, and the whole noodle is ready!
Tips:
Adding Pixian Doubanjiang to the miscellaneous sauce has the flavor of Sichuan-Chongqing miscellaneous noodles. If I stir-fry the miscellaneous sauce like this, you can also wrap the steamed buns with sauce.
