What are the ways to eat noodles with soybean paste?

I believe that fried noodles with soybean sauce is a favorite of many people. Even though there are various ways to make fried noodles with soybean sauce, the flavors of different places are also different. For example, the Beijing fried noodles with soybean sauce and Chinese fried noodles with soybean sauce that we are familiar with are the favorite and enjoyed foods of many people. So what are the usage and methods of making these fried noodles with soybean sauce? You can learn more about the recommended practices below.

1. Beijing Noodles with Soy Sauce

Method: Ingredients: 250 grams of noodles, 150 grams of diced pork, 40 grams of yellow sauce, and appropriate amounts of chopped green onion, rice wine, sesame oil, lard, sugar, soy sauce, and MSG.

1. Heat the pan and heat the oil to 80% hot. Add the chopped green onion and fry until fragrant. Then add the diced pork and stir-fry for a while. Add yellow bean paste and rice wine and stir-fry until the pork is cooked. When the meat and the sauce are separated, add a little sugar and clear soup, continue to stir-fry for a while, add MSG, and drizzle with sesame oil.

2. Cook the noodles in boiling water. When the noodles are cooked, put them into a large soup bowl and add fried sauce.

2. Chinese style noodles with soybean paste

1. Buy a bag of dry yellow sauce first (a small bag is enough if there are two people)

2. Go home and pour out the dry yellow paste (the amount depends on your appetite) and put it in a bowl. Then use water (raw water is fine)

Mix slowly

3. Chop the meat into small cubes (it is best to have a little fat in it, as it is more fragrant). The smaller the cubes, the better. Chop the green onions into fine pieces and set aside.

4. Heat the pan and pour in the oil. How much depends on your preference. Of course, don't add too little, otherwise it will stick to the pan.

5. When the oil is heated, add the diced meat and stir-fry.

6. When the diced meat is 80% cooked, pour the prepared sauce into the pot. At this time, the fire should be turned to low heat.

7. Slowly simmer the sauce over low heat, stirring constantly with a spatula to prevent it from sticking to the pan. At the same time, add appropriate amount of water depending on the thickness of the sauce.

8. Pour the chopped green onion into the pot, beat two eggs (it is more appropriate to put two eggs in half a bag of dry yellow sauce) and add the sauce.

Stir well with a spatula.

9. When the sauce becomes fragrant and its color turns into a shiny yellowish color, turn off the heat and serve the sauce. (The longer the sauce is cooked, the better.

Because it can force out the oil in the yellow sauce)

10. Put the leftover sauce (pre-cooked) in a bowl, cover it with plastic wrap, and store it in the refrigerator for next time.