Noodles with Sauce
1.
Main ingredients: 1 piece of celery, 1 piece of chicken, fresh noodles. Accessories: vegetable oil, sweet noodle sauce, bean paste, light soy sauce, green onions, ginger, pepper powder, chicken essence, balsamic vinegar, five-spice powder.
2.
Remove the leaves of celery, wash and dice, not too small, mince green onions and ginger, and slice chicken
3.
Hot pot with cold oil, 80% of the oil, stir fry with green onion and ginger, stir fry with bean paste and sweet noodle sauce to produce red oil. After the sauce comes out, if you like spicy food, you can add thick chili powder or Xinjiang spicy skin zest again. Stir fry the red oil to get the flavor of sauce.
4.
After the chicken is evenly stir-fried, add cooking wine and stir-fry for a while.
5.
Add light soy sauce and stir-fry evenly, add water and stir-fry evenly to bring to a boil. Turn to low heat and simmer for about 10 minutes. The specific time depends on the weight, but it must be boiled to get the flavor of the sauce. Add five-spice powder and stir evenly.
6.
Add five-spice powder and Chinese pepper powder and stir-fry evenly.
7.
Add diced celery and stir fry quickly to get a fragrance. Stir for about 1-2 minutes. After the diced celery changes color, the fragrance of celery appears.
8.
Add MSG and stir fry again for 1-2 minutes to get the flavor of the sauce.
9.
Add a few drops of balsamic vinegar and stir evenly out of the pan. Don't add more balsamic vinegar, it's fragrant before the pan.
10.
Put fresh water in a pot and bring it to a boil, add fresh noodles to a boil. This is the noodles pressed by the noodle machine. Cook for a while. You can add cold water twice to boil, remove it, and drizzle it with cold water, then pour it with celery and fry it. Sauce, toss and eat, because it is the sauce of Xinjiang fried rice noodles, it feels like fried rice noodles. The sauce has a strong fragrance and a strong taste.
Tips:
1. Doubanjiang must be made in Sichuan. Generally, Pixian Doubanjiang is the best. It has a strong salty taste and is very spicy. Do not add salt when making it.
2. If you like to eat extra spicy food, you can add more spicy skin when you stir fry, or add thick chili powder and stir fry to get red oil
3. There are still some ketchup to increase the color and flavor, and soy bean paste can be added to stir fry together, which is the so-called stir-fried rice noodles with 4 sauces. I don't like to add ketchup.
