What are the methods for making Xuzhou rice noodle meat sauce?

Xuzhou rice noodles with meat sauce is a very famous specialty food in Xuzhou and a staple food that Xuzhou people never get tired of. Adding pickled mustard tuber to the rice noodles is delicious in itself. If you add meat sauce, not only will the rice noodles taste smooth, but the soup will also be very rich. Many people like to eat Xuzhou rice noodles with meat sauce, but most people don’t know how to make the rice noodle meat sauce. The following introduces the method of making Xuzhou rice noodles with meat sauce.

Xuzhou rice noodle meat sauce recipe

Put oil in the pan and fry the scallions until they are golden brown.

Pour in Pixian bean paste, June fragrant bean paste, and curry cubes, and stir-fry evenly over low heat.

Pour in the minced meat, stir-fry thoroughly until the water comes out, then add soy sauce and cooking wine. Add water and bring to a boil over high heat, skim off the foam, add the marinated food bag, and simmer over low heat for 40 minutes.

Add salt, cook over high heat until the sauce thickens, then add chicken stock.

The prepared meat sauce can be stored in a fresh-keeping box and refrigerated for three days. You can add quail eggs or chicken eggs when cooking the meat sauce.

The bone soup is cooked. Boil the rice noodles in boiling water for 8 minutes (for dry rice noodles, not soaked, you can decide the time according to your own preference). Rinse the cooked rice noodles with cold water and drain.

All side dishes: coriander and garlic sprouts, pickled mustard tuber, blanched black fungus, and raw tomato slices.

Xuzhou rice noodle meat sauce recipe 2

Heat the pan with cold oil, pour in the diced tofu, and stir-fry until bubbles appear on the surface. Press it with a spatula and it feels dry. Then you can take out the tofu and set aside.

Fry the diced meat until cooked. (It would be better if there was a little fatter meat filling).

Pour oil into the pot, add Pixian bean paste, stir-fry over medium-low heat until the oil turns red, then add the chili slices and stir-fry for a while.

Add the diced meat and stir-fry over high heat to remove the moisture from the Pixian bean paste, spicy slices and diced meat.

When the oil bubbles in the pan change from large fish-eye bubbles to small and dense ones, the moisture is basically fried away. (Or if the oil in the pan looks clearer than before, that's fine.)

Pour in the fried tofu, add pepper powder and Sichuan pepper powder, and stir-fry for another 3-5 minutes. Mix well.

It is best to add a little sweet noodle sauce and stir fry well. Add sauce flavor to the meat sauce. Place it in a container until it cools down, then move it to the refrigerator. It can be kept for half a year without going bad.

Tips 1. From the moment you put the diced meat in, be sure to stir it constantly throughout the process, otherwise it will get sticky and it will be troublesome. 2. It is best to use 2/3 of the diced meat by hand so that you can taste the real ingredients, and use slightly fatter meat filling for the other 1/3 so that some of the oil can be released. 3. When frying Pixian bean paste, be sure to add more oil. First, it can reduce the phenomenon of sticking to the pan; second, if there is too much oil, you can filter it through a sieve and put it in a bottle, which is red oil. It can be used for stir-frying, mixing noodles, and hot pot in the future. 4. When you use it again, be sure to use an oil-free and water-free spoon. 5. Don’t worry about frying the tofu too dry, as it actually helps to remove moisture from the tofu. Make the meat sauce almost free of water and extend its shelf life. When making rice noodles, the tofu will absorb the juice in the rice noodle soup and become soft.