Six popular noodle sauce recipes скачать в хорошем качестве

Six popular noodle sauce recipes

Sesame Sauce Noodles Ingredients: A. 1 tablespoon of sesame paste 1 tablespoon of scallion oil 1 tablespoon of soy sauce 2 tablespoons of cooking water from the noodles B. 1 serving of cooked noodles Some cooked bok choy Instructions: Mix all ingredients A thoroughly to make the sesame sauce. Add the cooked noodles and bok choy to the sauce and mix well. Idiot-proof Instant Noodle Sauce Ingredients: A. Soy sauce 1 tbsp Black vinegar 1 tbsp Pork fat 1 tsp B. Cooked noodles 1 serving Scallion, chopped, to taste Instructions: Mix all ingredients in A to make the noodle sauce. Add the cooked noodles into the sauce, and mix well. Sprinkle chopped scallions on top for added flavor. Scallion oil noodle sauce Ingredients: A. 1 tbsp soy sauce 1 tbsp store-bought scallion oil 1 tbsp cooking water from noodles B. 1 serving of cooked noodles Cooked bean sprouts 1 fried egg Instructions: Mix all ingredients A together to make scallion oil sauce. Add cooked noodles to the sauce and mix well. Top with cooked bean sprouts and a fried egg. Sacha sauce mixed noodle sauce Ingredients: A. Sacha sauce 1 tablespoon Soy sauce 1 tablespoon Pork lard 1/2 tablespoon Cooking water from noodles 1 tablespoon Minced garlic 2 teaspoons B. Bean sprouts, appropriate amount Instructions: Mix all ingredients A together to make the sacha sauce mixed noodle sauce. Mix the sauce with cooked noodles, and then add blanched bean sprouts on top. Pepper and Sesame Noodle Sauce Ingredients: A. Spicy oil 2 tbsp Soy sauce 1 tbsp Black vinegar 2 tsp Minced garlic 2 tsp B. Sichuan peppercorn powder 1/2 tsp Chopped scallions as desired Instructions: Mix all the ingredients in group A to make the pepper and sesame sauce. Mix the sauce with cooked noodles until the noodles are evenly coated. Add chopped scallions and Sichuan peppercorn powder as desired. Preserved Vegetable and Shredded Pork Mixed Noodle Sauce Ingredients: A. Preserved vegetables 400g Shredded pork 400g Salad oil 1 tablespoon Chili threads 20g Minced garlic 15g B. Soy sauce paste 2 teaspoons Store-bought scallion oil 1 tablespoon Cooking water from noodles 1 tablespoon Seasoning: Sugar 1 teaspoon Marinade: Cornstarch 1 teaspoon Soy sauce 1 tablespoon Rice wine 1 tablespoon Instructions: Mix the shredded pork with all the marinade ingredients and then add salad oil to mix well. Heat a pan and add 2 tablespoons of oil. Stir-fry the shredded pork until the color turns white. Then, add minced garlic and chili threads to stir-fry until fragrant. Next, add the preserved vegetable shreds and stir-fry until slightly dry and fragrant. Finally, add sugar and stir-fry evenly to finish the preserved vegetable and shredded pork dish. Cook a larger batch at once and store it in a sealed container in the refrigerator for 3-4 days. Mix all the ingredients in group B together to make the noodle sauce. Mix the sauce with cooked noodles and add an appropriate amount of preserved vegetable and shredded pork on top.