Sihai network

Dry mixed Dandan noodles spicy sour fresh how to do to taste good?

1. Making chili noodles: after eating huangfeihong peanuts, take out the remaining peppers, Zanthoxylum and peppercorns. Put a little cooking oil in the frying pan. Heat the oil and turn it to low heat. Pour in the above seasoning and fry it slowly. Turn off the heat after 10 times of frying.

2. Put the fried seasoning on the plate to cool.

3. Put these seasonings in a clean plastic bag and crush them into pieces with a rolling pin.

4. The hot pepper noodles with rich flavor are ready. When not in use, they should be kept in sealed containers to prevent moisture.

5. Start to stir fry the meat: cut the lean meat into 2, 3 mm thick large pieces, change the knife to cut into long strips, and then cut the long shaped meat into small pieces.

6. Heat the oil in the frying pan and add the minced meat. Stir fry the water over a low heat. When the minced meat begins to dry a little, add the ginger powder and chili powder, stir fry well.

7. Add sprouts, soy sauce and cooking wine, stir fry for a few times and turn off the heat. The minced meat on the noodles is fried.

8. Start to cook noodles: add some salt to the water, boil the water, and then add the noodles to cook.

9. When cooking noodles, prepare dry mixed juice: add 2 teaspoons of soy sauce, 7-8 drops of sesame oil, 0.6 teaspoon of white sugar, 0.3 teaspoon of mature vinegar and appropriate amount of red oil in a small bowl, and stir them evenly.

10. Find another small bowl, pour into mahjong, add drinking water in 2-3 times, and adjust the mahjong to the viscous state as shown in the figure.

11. Scoop 2-3 teaspoons of mixed mahjong and mix with the sauce prepared in step 9.

12. Stir in one direction with a spoon, add a little salt according to the taste, and dry mix the juice of Dandan noodles. Add the cooked noodles, stir fried minced meat and chopped scallion, and stir well.