Sichuan-style Dry Noodles with Mixed Sauce
1.
Thousand sheets are cut into thin strips, cucumbers are peeled and shredded, carrots are cut into shreds, and bean sprouts are cooked in boiling water. Qian sheets and carrots are slightly blanched with boiling water. spare.
2.
Chop the green onion, ginger, and garlic into finely mince.
3.
Put a little oil in the pot and turn to medium heat. Pour in the meat filling (this meat filling, cut a bit thicker than the usual meatballs, but also choose a fat and thin taste.) Stir fry.
4.
Stir-fry until white and spit oil into the minced ginger and garlic, continue to stir fry, let the fragrance of the minced ginger and garlic blend in the meat.
5.
Stir-fry the minced meat until it turns yellow. Turn to high heat and add two spoons of sweet noodle sauce and one spoon of soybean sauce. Continue to stir fry.
6.
Add a little old extract color, turn off the heat and cool the oil. The miscellaneous sauce is ready.
7.
Half a pot of water, boil the noodles. You can add a little salt to the pot.
8.
Scoop up the cooked noodles with a spoon and put them in cold water. Let's cool down for a while.
9.
Put the noodles on the plate and put thousands of bean sprouts, carrots and cucumbers on the plate.
10.
Put the cooked sauce on it, you can put the green onion in the sauce in a little pot, the color and fragrance are beautiful.
11.
Just stir evenly when eating.
12.
Put the remaining fried sauce into the fresh-keeping box and put it in the refrigerator 😘 is very suitable for office workers.
Tips:
Add a little noodle soup to it to become boiled jajang noodles.
