[How to make minced meat sauce]_How to make_How to make
There are many ways to make noodles, and there are many condiments in it. The more delicious noodles are meat sauce. The main choice is pork with three layers. If it is too thin, the taste is often poor.It is also relatively simple, and relatively more ingredients are needed, such as aniseed, pepper, etc. In addition, the meat sauce must be made into a red color, and it looks very appetizing.
How to make pork paste for knife noodles: Pork.
There are two types. The lean is three times as fat. The lean is the largest and the fat is the smallest.
Pour some salad oil in the pot, first refine the fat oil, dry a little, and remove it.
Fry fragrant leaves, peppercorns, aniseed, white pirates, meat pirates, fragrant fruits . fry them in the oil, low fire.
One thing is enough for these things. Don’t be too much, just one or two.
After the fire is smaller, the flavor is better, and the spices are removed.
Put about a spoonful of bean paste, and the oil fried inside will turn red, and the pot will be full of red bubbles.
Add the lean meat and stir fry for a while, then add fresh ginger foam, spring onion foam and garlic foam.
Note that the amount of onion and garlic is equal to ginger.
Put in order
Fry for ten seconds each time you put one.
After cooking, add cooking wine, old soy sauce, raw soy sauce, and a little vinegar.
Less vinegar, about 10 grams of MSG, and fry for a while.
Pour the broth, the soup is meat 3.
When you first add the soup, taste the saltiness of the soup first, mainly to taste the meat.
Open the fire, after the soup is opened, change to a low fire.
There are two main steps, put the spice bag and put it in the material bag according to a certain proportion.
You can’t walk away from this pot you have to put yourself.
Cook for a while, about two minutes, taste the soup, it will be fragrant, take it out.
Put another bag and cook for a certain time.
Tips for making knives, noodles, fish, and knives are called the four major pasta dishes in Shanxi.
“Vegetarian Talk” in the late Qing Dynasty has been published.
The traditional method of operation is to hold the noodle in one hand and hold the knife in one hand to cut it directly into the boiling water pot.
The technical tips for making the noodles summarized by the knifed noodles are: “The knife does not leave the face, the face does not leave the knife, the arm is straight and the hand is flat, the hand and the eye are one line, one edge catches one edge, and the flat blade is flat.
“If you eat knifed noodles, you will be full of food, and then you will be satisfied when you watch knifed noodles.