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凉面食谱11种(Cold Noodles with Sesame Sauce recipe 11)
凉面食谱11种(Cold Noodles with Sesame Sauce recipe 11)
Release date: 2010, 07, 19, 04:07
Secret sauce two Cold Noodles with Sesame Sauce
Ingredients: pork
Accessories: onion, ginger, coriander
Seasoning: dry flour, flour paste, cooking wine, aniseed
1, under the wok pour oil, aniseed, onion ginger stir after incense into the amount of water, add coriander, slightly cooked into the sauce with sesame material; feed juice and mix thoroughly, add salt, MSG, vinegar and stir evenly
2, the pork into the sauce boiled hot out, miso material juice and mix thoroughly after adding sauce mix, diced stir fried out, add a little oil pot, transferred into a good sauce stir fry, pan sprinkle chopped green onion sauce noodles
The real taste of Noodles with Soy Bean Paste
Ingredients: pork, noodles
Accessories: Bacon, onion, ginger, coriander
Seasoning: aniseed, chili sauce, mayonnaise, tomato sauce, seafood sauce, cooking wine, sesame oil
1, Bacon will be pork, diced wok pour oil, first add pork stir to Ding discoloration after adding star anise, ginger, add Bacon, plus a little coriander, in turn transferred miso, chili sauce, seafood sauce, tomato sauce, cooking wine, stir fry evenly, stir fry until the fry sauce thicken when adding a little water, stir fry for 5-6 minutes before the pan, add salt, sugar, MSG, sprinkle with chopped green onions can be;
2, cooked noodles, fish out, pour into the deep fried sauce can be.
Features: smooth and delicious flavor.
Chicken Cold Noodles with Sesame Sauce
Ingredients: Udon noodles 250 grams, chicken legs 2, ginger 3, onion 2, pepper 10, cucumber 1, mung bean bud 200 grams
Sauce: 6 tablespoons sesame (90ml) cold boiling water 8 tablespoons soy sauce 1 tablespoons (120ml) (15ml) steamed fish soy sauce 1 tablespoons (15ml) salt 1 teaspoon (5 grams)
Vinegar 1 tablespoon (15ml) sugar, 1 tsp (5 grams) chicken essence, 1/2 teaspoon (3 grams), sesame oil 1 teaspoon (5ml), garlic 8 valve, spicy sauce 1 tablespoon (15 grams) sesame seeds a little
1. pot i
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