Stir-fried Three Fresh Udon
by Pretty girl kitchen
Favorite
Difficulty
Hard
Time
20m
Serving
2
1. Grab 100g of udon with ice water and separate the udon to avoid sticking together. Prepare all the ingredients according to the amount.
2. Add oil to the pot and heat it over medium heat.
3. Pour in the beef slices and sauté until fragrant (you must pour in the oil until the oil temperature rises to prevent the gravy from leaking out and the meat becomes dry).
4. Add shredded onion and carrot.
5. Add sugar after mixing evenly.
6. Add tomato sauce and mix well.
7. Put in the udon that grabs the loose.
8. Use chopsticks to stir in circles and seasonings and mix well (don't use a spatula to copy, use chopsticks to mix the udon and the seasoning thoroughly without breaking the udon).
9. Turn to low heat and add water. (Before putting cuttlefish or squid, it must not be high temperature, otherwise the meat will become old)
10. Add cuttlefish flakes.
11. Add the shrimp paste (cut off the spikes on the shrimp head, do not remove the shrimp head, the shrimp head will release the fragrance of the shrimp).
12. Fry until the shrimp skin turns red.
13. Add Chinese cabbage.
14. Pour light soy sauce, soy sauce.
15. Stir-fry with chopsticks and mix well with all the ingredients.
16. Drain the soup and copy the udon.
Tips:1 Raw fried udon is more fragrant than cooked or steamed udon, which is the same as raw fried glutinous rice.
2The elastic taste of udon is different from that of normal noodles, of course, the time of preparation is different.
3 Don't change the order of the seasonings randomly, so as to prevent the meat from getting old.
