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How to adjust the soup of minced meat noodles?

Guide to this issue: How to adjust the soup of minced meat noodles?

Walking in Shaanxi, there is a local saying: "The noodles are white and smooth, and the oleic acid is spicy", which is a noodle with Shaanxi characteristics. The first sentence describes noodles, thin and slender, with tough and continuous tendons, smooth and palatable; The last sentence is to describe the soup of Saozi, which is red and oily, sour and appetizing, and the soup of Saozi is delicious (salty). Whenever there are festivals, weddings, funerals and other important occasions, noodles with shame are indispensable at banquets.

""an authentic scorpion noodle, pay attention to the noodles in soup, and highlight the oily, sour and spicy taste of scorpion soup. To make minced meat noodles, minced meat soup is the key.

Saozi soup generally consists of minced meat, bleached Saozi, bottom Saozi and bottom soup. The pork belly with three parts thin and seven parts fat is used as minced meat, and the "hot and sour red oil" minced meat with vinegar as the base material can be preserved for a long time. Kimchi is made by frying the egg skin and cutting it into small pieces. The bottom of the scorpion is a combination of various ingredients, including carrots, potatoes, tofu and fungus, which can be cooked. The last soup is cooked with vinegar and boiled with water to make soup. Three kinds of seeds of SAO were mixed with the base soup to make the soup of SAO Zi.

""Since the scorpion soup is so important, how can the scorpion noodle soup smell good? There are many details and methods to master.

First of all, when making minced meat, the amount of vinegar must be sufficient, and enough red oil should be infiltrated to highlight the sour and spicy taste of minced meat.

Secondly, in the production of pickled vegetables, we should ensure that the egg skin is thin, tender and even, and pay attention to skills when frying.

Third, the production of scorpions at the bottom of the pot pays attention to the frying order of ingredients, ensuring that each ingredient can be cooked evenly with less nutritional loss. The making of base soup is relatively simple, but vinegar is also used as the main ingredient of soup.

After making clear the ingredients and preparation methods of the soup, we will enter the production time and share the practice of a delicious soup.

-Soup with minced meat-

500 grams of pork belly (three points thin and seven points fat).

1 egg, the main component of pickled rapeseed.

Ingredients: 2 carrots, 2 potatoes, tofu 1 piece, and 2 fungus.

Ingredients: 2 dried peppers, appropriate amount of pepper noodles and appropriate amount of onion and ginger; Vinegar, oil, salt, soy sauce, thirteen incense.

Step 1: Make minced meat.

(1) Wash the bought pork belly with clear water, cut the fat meat and lean meat separately, cut into 2cm thin slices, and put them into bowls respectively. By the way, shred the onion and ginger, and cut the pepper into small pieces.

(2) After cleaning the pan, boil the water in the dry pan and add a small amount of oil to make the pan moist. Turn on a big fire. When the oil is hot, put ginger and onion in a wok and stir-fry until fragrant. Add the fat slices first, stir-fry the oil, and then add the lean slices. Change the fire to a small one and keep stirring.

(3) When the meat slices change color, the meat slices become instant. Add dried chilies, add 1 tablespoon Chili powder, 1 tablespoon thirteen incense, 1 tablespoon salt, and stir-fry until fragrant red oil. At this point, pour in the sliced meat, soak the sliced meat in vinegar, and cook slowly on low heat. Cover the pot and stew 10- 15 minutes to collect the juice and taste. The soup thickens and the minced meat is ready. The sliced meat is coated with bright red oil, which is spicy and fragrant in sour taste.

-""# Do the meat #

Step 2: Make pickled seeds.

(1) Beat the eggs into a bowl, add half the amount of warm water to the egg liquid, add a proper amount of salt, and stir slightly in one direction.

(2) Clean the pan again, add a thin layer of oil, and shake the pan back and forth to make the oil wet the pan. Turn on a small fire. When the oil is hot, pour one-third of the egg liquid along the edge of the pot, turn the bottom of the pot back and forth to spread the egg liquid evenly, and fry it slowly 1 min. Pick up the pot and shake it a little. If the egg skin can slide, then the egg skin is ready.

(3) Fried eggs are as thin as paper, and serve them while they are hot, otherwise the eggs will be fried. Do this with the remaining egg skin. After all the egg skins are made, take them out and put them on a plate, and cut them into diamond-shaped pieces with a knife for later use.

-"# Fried Piaosaozi #

Step 3: Make the bottom of the scorpion.

(1) Slice carrots, peel potatoes, cut tofu, soak fungus and tear it into small flowers for later use.

(2) Turn on the fire and pour oil into the pot. Put potato chips first, then carrot slices, stir-fry for 1 min, then add diced tofu, add 1 tbsp salt and continue to stir-fry for 1 min, and finally add black fungus, add 1 tbsp soy sauce and boil. After boiling, simmer for 2 minutes, and the scorpion bottom is ready.

Step 4: Make soup with minced meat.

After the pan is cleaned, boil the water and put more oil. When the oil is hot, add shredded ginger and shredded onion, stir-fry for fragrance, add more vinegar, add half a spoonful of salt to boil, let more water go, and turn off the heat after boiling again. Mix minced meat, bleached minced meat and minced meat together, and then add boiled minced soup, and the soup is finished.

The finished soup is bright in color and rich in ingredients. The surface of the soup is covered with red oil, which looks fat but not greasy. Soup is sour and salty, which makes people drool.

"Q&A" in Content Production

(1) Why did pork choose pork belly with three points thin and seven points fat?

Like noodles with minced meat, noodles with minced meat, as a characteristic of Shaanxi, pay attention to "oily, sour and spicy fragrance". Among them, "oil" refers to lard, and more fat can fry more oil, which highlights the characteristics of "oil". In addition, lard has a special oily taste, which is stronger than other edible oils, reflecting the "fragrance". These are the two keys to making minced meat soup, and the cooked meat is bright and fragrant.

(2) Why should pork belly be divided into fat and thin?

"Experienced people will know that to cook lard, it is necessary to separate fat from lean meat, so as to cook more lard, and the same is true for minced meat.

First of all: separating fat from lean meat, frying fat separately first can increase the contact surface between fat and hot pot. If sliced again, the oil is not only fast and rich, but also fragrant.

Secondly: To make minced meat, we must ensure that the meat is tender, smooth and refreshing, and we can't fry the meat. It takes more oil to make minced meat, because it takes a long time to produce oil and the fat is rich in oil and water, so the meat is not easy to fry, while the lean meat has less fat and low water content. If the lean meat and the fat meat are not separated but fried together, the lean meat is easy to fry, and the taste of the meat slices is poor, which will also affect the oil production efficiency.

(3) Why do I make it too thick and sometimes uneven?

""gourd ladle has two characteristics, one is thin and transparent; Second, the surface is relatively flat and smooth. The fried egg skin is too thick or uneven, which is probably a problem when preparing egg liquid and frying.

First of all: when many people cook fried eggs, there will be many bubbles and holes in the egg skin, which will cause unevenness. What is the reason? There are two aspects:

1 The added water is not warm water. When making egg liquid, warm water is most suitable. The low air content in warm water can reduce the gas content in egg liquid, reduce the generation of bubbles when frying eggs, and increase the flatness of egg skin. If tap water (raw water, containing a lot of air) is used, and the air is not driven out when the egg liquid is stirred, many bubbles will appear in the fried egg skin, and the egg skin will be uneven.

2 "The egg liquid is too strong. The action was too big, and a lot of air was dissolved in the egg liquid, and a large area of bubbles appeared. If the bubbles do not disappear before the omelet crust, there will be bumps and holes when the omelet crust is fried later.

Secondly: too much oil makes the pan too slippery, which leads to the hanging of egg liquid and the thickening of egg skin. The egg liquid will solidify quickly when heated, and the egg skin will be fried too thick. So when frying eggs, use a small amount of oil to moisten the pan. One more thing, when pouring the egg liquid, turn the pan and pour a small amount.

(4) Why do you put so much vinegar in minced meat and soup?

"The characteristic of minced meat noodles lies in the sour taste of minced meat soup. Sour taste is reflected in meat and soup.

The meat of SAO Zi Tang pays attention to the "sour and refreshing" taste. When cooking minced meat, vinegar is used instead of water for stewing, so that the meat can fully absorb the sour taste of vinegar and make the minced meat sour and refreshing.

The bottom soup, which Shaanxi people call Qiangtang, smells the ingredients and is also seasoned with vinegar. After boiling with water, it is "sour soup". If you add less vinegar, the acidity will be weaker. Add more vinegar.

-"Technical know-how for making soup with minced meat"

(1) Choose pork belly with three points thin and seven points fat as minced meat. Minced meat can be preserved for a long time, and it is good to cook or make soup as seasoning.

(2) Pork belly should be cut separately from fat and thin, and the fat meat should be fried first and then the lean meat, so that the meat will not be fried.

(3) Add more vinegar to make minced meat, and it is best to drown the pork. The frying of red oil is to make the spicy taste of SAO Zi, and this step is indispensable.

(4) The fried egg skin must be fried with a small amount of oil and low fire, so that the egg skin is well formed and will not be broken, and the eggs will not be fried.

(5) When frying the bottom seeds, it is necessary to master the order of frying materials, so that the nutritional loss of the bottom seeds is less.

(6) When making base soup, the amount of vinegar should be more, so as to make it sour. Add some salt, because vinegar itself is salty. Only by reducing the intake of salt can we eat healthily.

A kind of food, a delicious food, you can also make delicious food if you master the methods and skills!

Shaanxi noodles with minced meat are well-known delicacies, so how to make soup with noodles with minced meat? I am familiar with this problem. I grew up in snacks. Below, I will share with you the method of making minced meat soup, hoping to help you.

If you want to make soup delicious, you don't have to use broth. Since childhood, parents always fry some minced meat at one time, and heat water to stir fry every time they make soup.

Prepare ingredients:

Stir-fried minced meat, minced meat fried noodles (diced carrots, diced tofu, diced potatoes, diced celery, fungus and diamond-shaped egg cakes), minced onion and garlic, Chili oil, salt, balsamic vinegar, spiced powder and clear water.

1. Take out the fried minced meat and get ready.

2. First spread out and cut the omelet that needs to be used, and then put oil in the wok. When the oil is hot, put diced carrots, diced potatoes and diced celery into a wok and stir well. After a while, add fungus and tofu and stir until cooked. These ingredients are red, yellow, blue, white and black.

Prepare soup:

1. Put a proper amount of oil in the wok. When the oil is hot, you can put some Jiang Mo. If you don't like ginger, you can leave it Add proper amount of salt, balsamic vinegar and spiced powder. When you encounter hot oil, you can stir the vinegar first, and then you can add a proper amount of hot water. Put a proper amount of salt and balsamic vinegar hot water at a time.

2. Add minced meat and diced stir-fry into the boiling soup and let the soup continue to simmer.

3. Add the prepared Chili oil. If you like spicy food, put more. If you don't like it, just ignore it. A layer of red oil floated on the noodle soup of Shaanxi hippo chef.

4. After the hot and sour scorpion soup is mixed, before preparing to pour the soup, add the cut egg skin and garlic seedlings into the pot, so that the soup is the best.

In this way, the method of soup with minced meat is completed, and vegetables, minced meat and Chili oil are all added to the pot while eating. This soup does not turn off the fire before meals, mainly because the soup cooked with minced meat tastes better. The rest of the time can enjoy delicious food, spicy and delicious! It's delicious!

Hello, everyone, I am a foodie in four seasons. My answer is: Qishan noodles with minced meat are a delicious food with a long history in Shaanxi. A good bowl of noodles with minced meat should be fragrant, sour and spicy, and the most important thing is that the soup should be spicy (sour soup made with spices and vinegar). The perfect combination of sour soup and noodles with minced meat, with homemade handmade noodles and a bowl of noodles, is thin, smooth and oily.

The combination of Qi Jie soup and spices

A good bowl of Qishan minced meat noodles, sour soup is difficult, but if it is subdivided, it is the collocation of vinegar and spices, and the proportion is a problem. If it is sour, simple vinegar will do. It is the combination of spices that makes this classic.

Materials needed for edible materials

Ingredients: 2500g pork belly, 500g flour, 900g balsamic vinegar and 250g soy sauce.

Seasoning: 20g onion, ginger 15g, shredded red pepper 15g, fennel 15g, fragrant leaves 5g, nutmeg 8, tsaoko 5, clove 2, star anise 15g, pepper noodles 150g and cinnamon 650.

Specific practice of taste method

Prefabricated minced meat

1. Pour a little base oil into the pot, add pork belly slices and stir-fry for 5 minutes, stir-fry for oil, then add onion, ginger slices and shredded red pepper to stir-fry for fragrance, then add fennel, star anise, fragrant leaves, nutmeg, tsaoko and clove and stir-fry for 0/0 minute, and quickly add Chili noodles.

2. Do not add 400 grams of balsamic vinegar in the pot, stir-fry with low fire until the aroma of vinegar changes from stimulation to softness, add 2000 grams of clear water and simmer for 40 minutes.

Sour soup prefabrication

Add 4000 grams of remaining balsamic vinegar, soy sauce and water into the pot, add 40 grams of star anise, cinnamon, salt, 25 grams of monosodium glutamate, and white pepper 10 gram, boil over high fire, remove the spice residue, and pour 200 grams of oil on the upper layer of Siraitia grosvenorii.

Noodles prefabrication

1.500g flour, add 10g edible alkali, 10g salt and 175g water, and knead for 10 minute. The dough is shiny and elastic, and will rebound immediately after being pressed by hand.

2. Cover the dough with a wet cloth and simmer 15 minutes. Knead the dough for about 8 minutes after it becomes soft. When the dough is elastic again, roll it into a pancake slightly thicker than the newspaper and cut it into 4 mm wide strips with a knife.

Get ready to step forward

Boil the water and cook the following strips, take them out of the bowl, pour in a spoonful of SAO Zi, sprinkle with chives, diced fungus and other small ingredients, and finally pour in the sour soup SAO Zi to enjoy.

The secret of these four decisions continues.

1. What is oil demand?

Answer: If you want oil, you need more oil, and the oil is not rapeseed oil or salad oil, but lard fried with oil. Therefore, when selecting materials, there should be more fat, preferably fat and thin.

2. How thick can pork belly slices be cut to taste?

A: Don't cut the pork belly too small, otherwise it will easily fry the board, and don't cut it too big, otherwise the oil will not spit completely and the meat will be greasy. The best slice is 2 to 3 cm.

3. Why do you want to add seed oil to sour soup?

Answer: When cooking sour soup, pour a spoonful of SAO seed oil at last, so that the soup can be more fragrant and moist.

A delicious summary of seasonal knots

Even after eating this bowl of sour soup noodles, the sour soup noodles are delicious and hot, which makes people drool and really makes people feel comfortable to eat.

Shaanxi people who eat four seasons and have a strong taste.

Minced meat noodles are very famous food in Shaanxi. The noodles with minced meat in Baoji, Shaanxi Province can also be divided into Qishan noodles with minced meat and Fufeng noodles with minced meat. The two counties are adjacent, but the standards for measuring minced meat noodles are different. Qishan noodles with minced meat are sour and spicy, and Fufeng noodles with minced meat are delicious. The floating vegetables of Qishan noodles with minced meat are leeks or garlic seedlings, and Fufeng noodles with minced meat are green onions. * * * Fried, thin, the characteristics of the king is still the same. In fact, the practice is the same, that is, the Qishan minced meat noodles are replaced with green onions to make kimchi, which becomes Fufeng minced meat noodles. Let me share the minced meat soup of Qishan noodles for your reference.

First, boil the oil in the pot, pour the oil into the onion and ginger, and stir-fry the fragrance. Add spiced powder or thirteen spices.

Second, pour vinegar and soy sauce. There should be more vinegar. Let's boil the vinegar for a while first. This is called "boiling vinegar". Then the amount of soy sauce is a quarter of that of vinegar.

Third, add boiling water, then add salt, sugar and monosodium glutamate.

Fourth, add Qishan scorpion meat. Vegetarians should not put it in the pot, and finally put it in the bowl.

5. Turn to low heat after boiling. Qishan noodle soup with minced meat should be "fried", which means it is best to keep the fire low.

When the noodles are cooked, add rapeseed, oil and spicy seeds, sprinkle with egg skin and pickles, and the minced meat noodles will be ready.

Hello, I'm glad to answer your question. How to adjust the soup of minced meat noodles? I think, as a Baoji person, I should give you a detailed introduction.

Raw materials: ginger 1, 2 garlic sprouts, half a catty of tofu, more than a dozen pieces of auricularia auricula, 2 carrots, potatoes 1, more than a dozen yellow flowers, 2 eggs, salt, monosodium glutamate, chicken essence, vinegar, thirteen spices, cooking oil, half a catty of Qishan Siraitia grosvenorii and proper amount of oil.

Exercise 1. After soaking auricularia auricula and yellow flowers in water. Cut the yellow flowers into 2cm segments, and shred the fungus.

2. Cut ginger into foam, shred garlic seedlings, cut tofu into pieces about 0.5 cm thick, dice carrots and dice potatoes.

3. Fry the tofu slices in the oil pan until the surface is golden, remove and cut into thin strips for later use.

4. Put some oil in the pot, pour in diced carrots and potatoes, add a little salt and stir fry until cooked.

5. Fry the eggs into cakes and cut them into rhombic blocks with a side length of about 1 cm.

6. Put a little oil in the pot, add ginger foam and fry for a few seconds, pour a little salt, and pour water when the right amount of vinegar can smell the fragrance of vinegar. Then add salt, a little essence, a little chicken essence and a little thirteen spices in turn (note, taste it, the taste of the soup is a little heavier than what you usually eat. It's delicious to catch the top strip).

7. After the soup is boiled, pour in the fried diced carrots, diced potatoes, yellow flower segments, shredded fungus, fried shredded tofu, steamed buns, appropriate amount of oil, and turn off the fire.

8. Finally, sprinkle with eggs and garlic. A hot and sour sauté ed soup with minced meat is ready.

This is my answer to how to mix minced meat soup. I hope I can help you.

Thank you, Minister Goku!

How to make the soup with minced meat fragrant?

Noodles with minced meat is a kind of pasta that people like to eat most in northwest China, especially in Guanzhong area of Shaanxi Province. The delicious minced meat noodles are all in the soup. Noodles are made of winter wheat flour in Guanzhong without any additives. They are delicious. People who love pasta can't get enough to eat when they are old. The most critical and prominent thing here is SAO Zi Tang.

On New Year's Eve, the whole family is reunited, so it is essential to eat jiaozi. Eating jiaozi is a symbol of reunion. Get up early in the morning, eat noodles shyly, live a long life, live a long life, be happy, very auspicious! This has become a folk custom in Guanzhong, Shaanxi Province. Eating minced meat noodles has become a habit in the life of Guanzhong people in Shaanxi Province. However, the methods of making minced meat noodles are slightly different in different regions. For example, the brand "Qishan noodles with minced meat" pays attention to thin and light gluten, sour and spicy. Every village in Guanzhong rural area has a lively annual meeting. Relatives and friends will go home for a party later. Gu's family, aunt's family, uncle's family, old friends and new friends gathered together with all kinds of gifts to express their concern, concern and hope. They answered questions and answered everything, and the family came in an endless stream. At noon, the host family was hospitable, with good wine and food, and a minced meat noodle. No one can miss it. Every family has its own characteristics. At this time, housewives show their magical powers and lead the way. Thanks to the skillful soup, it is not sloppy at all, and it is carefully cooked. Therefore, minced meat noodles are also called "hospitality noodles" and "happy noodles" among the people, which shows its important position.

Now, the most common methods of making soup with minced meat noodles are as follows:

First, ingredients:

1, auricularia auricula, day lily (day lily). Tofu, preferably dried tofu. Cut the washed black fungus into small pieces, and cut the washed day lily into small pieces. Cut the tofu into pieces and fry it in advance for later use. Wash fresh leeks, control water and chop them, but don't cut them into powder.

2. Cut pork belly or fat lean meat into small dices and fry them into scorpions. When frying minced meat, be sure to add onion and Jiang Mo, cooking wine, a few slices of hawthorn and a small piece of dried tangerine peel. Fill the seasoning box with pepper and fennel. Stir fry together, add a little soy sauce after the diced meat shrinks, continue to stir fry and color the diced meat. Then add enough edible balsamic vinegar, stir fry together, and finally add enough boiling water, add appropriate amount of iodized salt, boil over high fire, and change to low fire (flexible control). Stew for an hour and collect the juice properly.

Second, the juice:

Boil the pot with water, add fungus and yellow flowers to cook, and then add fried tofu or dried tofu. Add appropriate amount of iodized salt. Add the prepared semen Strychni, bring to a boil, and add the leek. The above ingredients can be quantified according to your hobbies. Turn off the heat after the pot is boiled again. Don't add vinegar when mixing juice.

At the same time, use another fire and another pot to boil water. An elongated surface is preferred. Take out the cooked slender noodles and put them in a bowl, stir the soup with a spoon and put them in a noodle bowl. A bowl of steaming, delicious and oily minced meat noodles is presented in front of you. Is it not attractive?

When eating, according to your own preferences, you can add oil and spicy seeds to the bowl and eat balsamic vinegar. Why can't we add balsamic vinegar to the soup in advance? Because it is added early, it will make the green leek yellow and taste bad.

Hello, everyone. Today I'm going to talk about the mother-in-law version of minced meat noodle soup. My mother-in-law is from Longnan, Gansu. She learned how to make minced meat noodle soup from her mother, and now she also taught me. Haha, don't digress. My minced meat noodle soup is introduced in two parts: first, the method of making minced meat noodles, and then the method of making noodle soup.

1, the practice of Sao Zi

Ingredients: pork belly, ginger, Pixian bean paste, vinegar, star anise, fragrant leaves, scallion, cinnamon and pepper.

Production method: 1. Wash pork belly, separate fat and thin, cut into cubes, which can be chopped with a knife.

2. Wash ginger and cut into pieces for later use.

3, burn oil in the pot, first fry the fat in the pot, and then dry the meat.

4. Stir-fry lard until golden brown, put it in Jiang Mo, stir-fry evenly, and add a proper amount of Pixian bean paste. Stir-fry until red oil appears and add a lot of vinegar. A catty of meat is 7 taels of vinegar.

5. Add star anise, fragrant leaves, green onions, cinnamon and peppers. Bring to a boil and simmer for 30 minutes. Pay attention to the middle stirring to prevent the pan from sticking. After the juice is collected from the fire, the steamed stuffed bun is ready.

After the humiliation, let's talk about soup:

Ingredients: SAO Zi, auricularia auricula, daylily, leek, salt, sweet potato powder, garlic moss, carrot, egg and tofu.

Production method: 1, daylily and auricularia auricula are soaked in advance, washed and cut into powder, carrots, tofu and garlic moss are diced, and leeks are finely cut.

2. First fry the tofu until it is golden brown, and then take it out for later use. Spread the eggs into egg rolls and cut them into diamonds.

3. Heat oil in the pot, pour garlic moss, fungus, day lily and bean curd in turn, stir-fry evenly, then add scorpion, and then add boiling water. Put a proper amount of sweet potato powder into a small bowl, add water and stir well. Bring water into the pot after boiling, add some salt after boiling again, and then add egg slices and leeks.

The delicious mother-in-law version of minced meat noodle soup is ready. When eating, cook handmade noodles, and directly add the soup of minced meat noodles, and you can enjoy the food. My husband always eats two big bowls after my home is ready.

Noodles with meat sauce is a special pasta in northwest China.

Whether minced meat noodles are good or not depends mainly on the quality of minced meat soup. To make minced meat soup, cut the minced meat first.

The ingredients for making steamed dumplings are meat, carrots, fungus, tomatoes and tofu. Of course, you can also mix them freely according to your own preferences, but the soup made with minced meat tastes different. Pork, mutton and chicken can be used to make meat. Wash these ingredients and cut them into tintin. When they are ready, put them on the fire and pour oil in the hot pot. The oil is hot. Put the meat in and fry it for a while. Then add carrots, fungus and tomatoes to stir fry, and add spices such as pepper, star anise, ginger and salt. This is fried scorpion. After frying the scorpions, add water to the pot, and then add the cut tofu. Then add vinegar and chicken essence according to your own taste, and finally add coriander, turn off the fire, and the fragrant soup is ready. The boiled soup of SAO Zi is poured on the long handmade noodles, and it is smooth and refreshing to eat in your mouth. It is really delicious!

There is a custom in the northwest that children have a full moon and someone in the family wants to have a birthday, so they must eat minced meat noodles. The implication is that children eat minced meat noodles for a long time, which is healthy and healthy, while the elderly eat noodles for a long time and are happy as the East China Sea. Also eat noodles on New Year's Eve, which means reunion and long-term happiness.

If you like a friend, do it.

Northwest people are very familiar with minced meat noodles and often eat them. It belongs to Shaanxi's flavor snacks. In fact, there are more than ten varieties. Here's an easy-to-operate routine. I hope you like it.

First of all, prepare the ingredients: oil, potatoes, carrots, scorpions, tomatoes, tofu, onions, coriander, Chili noodles, pepper noodles, white pepper noodles and salt (the above materials are selected according to the appropriate amount).

Specific steps:

1, diced potatoes and carrots

2, tomato peeling hob cut pieces

Step 3 cut tofu into small pieces

4. Chop coriander and onion for later use.

5. Heat a little oil, add some potatoes and diced carrots and stir fry.

6. Add some diced potatoes and carrots and stir-fry them before adding Chili noodles (so as not to fry the Chili noodles).

7, stir fry, add the remaining potatoes and carrots and stir fry.

8. Add half a teaspoon of pepper noodles and 3 teaspoons of salt, then add boiling water and stir.

9. Add a small bowl of minced meat, then add tomato pieces and tofu pieces.

10. Finally, add a proper amount of white pepper noodles, add coriander and onion before cooking, and the minced meat soup will be ready.

This method is very simple and easy to use. You can try it if you like.

Go to the kitchen for love and want to eat and cook! Love life and food! I am a happy little life in Jason!

Today, I will answer how to make the soup with minced meat fragrant and encourage with you.

Noodles with minced meat is a kind of traditional pasta in Guanzhong area of Shaanxi Province. Saozi is the marinade poured on the noodles when you eat them. People in Shaanxi generally say "SAO Zi" instead of "marinade".

Noodles with minced meat have a long history. For Shaanxi people, the color matching of noodles with minced meat is emphasized, which is reflected in the dishes used. Therefore, the side dishes of noodles with minced meat are particularly important, and they are the soul of noodles with minced meat.

Golden egg skin, black fungus, yellow flower, red carrot, green garlic sprout, white potato or tofu, etc. It's nice and delicious.

Composition summary

Auricularia auricula, yellow flower, carrot, potato, garlic sprout, egg.

Summary of auxiliary materials

Pepper powder, white pepper, thirteen spices, soy sauce, oil consumption, extremely fresh taste, vinegar

manufacturing process

First, cut the soaked fungus into small pieces, cut the soaked yellow flowers into small pieces, split the garlic seedling leaves with an oblique knife, and cut them all for later use.

2. Peel and wash the potatoes and cut them into dices; Scrape the carrots, wash them, cut them into cubes, and cut both of them for later use.

Take an egg and break it. Pour oil into the pan and fry the eggs into egg rolls.

Fourth, cut the egg cake into long strips, and cut it into diamond-shaped pieces with an oblique knife for later use.

5. Pour the oil in the pot, heat it, pour in the garlic sprouts and stir fry until fragrant, then pour in the diced potatoes, diced carrots, diced fungus and yellow flowers and stir fry in turn.

Six, start seasoning, add half a spoonful of pepper powder, half a spoonful of thirteen spices, a moderate amount of soy sauce, a small amount of soy sauce, a moderate amount of flavor and oil consumption, and then add water.

7. After boiling, add half a spoonful of pepper and proper amount of vinegar (you can add more if you like acid), and finally add diamond-shaped egg skins.

Eight, boil it again, add a very fresh taste and a proper amount of salt, and the scorpion on the scorpion surface will be ready. Is the color very eye-catching? It smells good across the screen!

Pour in the cooked noodles and the minced meat, stir well, and you can eat! The minced meat noodles are delicious and memorable!