[sichuan Rouxianzi Noodle] Appetizing Noodles in Early Autumn

Name: [sichuan Rouxianzi Noodle] Appetizing Noodles in Early Autumn
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork filling; Some noodles; Some Broken Rice Sprouts; Some ginger; Some garlic; Some Chives; Some Pixian Doubanjiang; Some salt; Some White pepper; Some Chicken Essence; Some Soy sauce; Some Broth

by Falling In Colorful_Duo Duo

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Duoer loves to eat noodles so much that he will not eat it every day. I like this noodles very much today. I don't know what this noodles is. I call him meat smashed noodles, haha. I learned it from a grandmother, who is an old Chengdu native. But I have to say that the noodles in Chengdu are really delicious. The last time I went to Chengdu to eat noodles every day, I was very happy, hahaha. Alas, I have to admit that I am still a heavy-spoken person. It is not that I can eat more salt, but I like the spicy feeling, which is very enjoyable. "

[sichuan Rouxianzi Noodle] Appetizing Noodles in Early Autumn

1. Heat the pan with cold oil, heat the peanut oil to 50% heat (the oil is slightly larger, both the bean paste and the meat fillings need oil to fragrant), adjust to medium heat, pour the bean paste, and sauté slowly.

[sichuan Rouxianzi Noodle] Appetizing Noodles in Early Autumn recipe

2. Stir-fry the bean paste until fragrant, pour the meat filling, and fry the meat until fragrant.

3. When the meat is completely dispersed into meat granules, add ginger and stir-fry evenly

4. Add minced garlic and stir-fry for 5-10 seconds, you can smell the aroma of garlic.

5. Finally, add the prepared broken rice sprouts and fry for 3 minutes on medium heat. Turn off the fire. Ready to eat!

6. Make the base juice without too much, just have the amount of the bottom of the bowl. Prepare a bowl of noodles, add light soy sauce, chicken essence, pepper, chives, and broth (or boiling water).

7. Cook the noodles (you can add the boiling water to the bottom of the sauce). After the noodles are cooked, remove them and put them in a bowl with bottom sauce (choose whether the noodles are overwatered according to your needs).

8. Put on the cucumber shreds, the meat stew, and some vinegar to season it, and start eating!

Tips:
note:
1. The minced ginger and minced garlic should be more appropriately, because there is no cooking wine during the frying process. If people like me can't eat the ginger flavor, chop the minced ginger enough so that the meat simmered meat will not be eaten after being fried Ginger.
2. Broken rice sprouts are sold in supermarkets, but not every supermarket has them. There are 5 supermarkets around my house, but only one supermarket sells them.
3. When I know how to make this dish, I know I need to make a base juice in the bowl first, but I don't know why I want to do this. I personally think it's okay not to adjust the base juice.