Spicy Xinjiang fried rice noodle sauce

The taste is very good, very spicy, that's the taste, but this time I think it's particularly fragrant, but it's not spicy enough, next time I put 100 grams of glutinous chili peppers, add 25 grams of oil, and the rest remains the same

Ingredients

AOil

RapeseedOil 100 g

MeatOil 100 g

IngredientB

GreenOnionRings 30 g

GingerStrips 30

OnionPieces 60 g

CSpicy

Tempehchopped 20 g

Beanpastechopped 20 g

Superspicyglutinouschilipepper 50 g

DSauce

Soybeanpaste 20

Hoisinsauce 20

Tomatosauce 20

Sweetnoodlesauce 20

Peanutbutter 30

Oystersauce 20

Lightsoysauce 10

darksoysauce 2

cuminpowder 5

Sichuanpepperpowder 2

five-spicepowder 2

whitepepperpowder 2

mash 20

sugar 10

Finechilinoodles(colored) 20

Milletpaprika(veryspicy) 10

E-freshness

Essenceofchicken 5

MSG 5

DaikiBigBeefNoodles 5

Cooking Instructions

Prepare the ingredients
After the meat rapeseed oil is cremated
Add chopped green onion and ginger
Stir-fry until fragrant and slightly yellow
Add the onion
Stir-fry on low heat and stir constantly
Remove the slag
Add the chili bean sauce and bean paste
Stir-fry until fragrant Stir-fry
over low heat for about 3-4 minutes
Something like this
this state
Drop all of the D-type material
Stir-fry over low heat
Keep stir-frying
About 3-4 minutes
Add the last E and turn off the heat
Mix well
Stir to combine
OK
Pack water-free and oil-free containers
After cooling, you can use
the specific dosage and determine how much rice noodles you have
and how spicy they can be eaten
(the sauce will be better aged the next day, it is recommended to make fried rice noodles the next day)
It's so delicious, I can't wait for the next day, I'll fry it today
It's old
I fried a sliver again, and it was delicious
First put about 30 grams of cooking oil
, put chopped green onions over medium and low heat, stir-fry the minced ginger until
fragrant, turn to high heat, and then put 150 grams of lamb ribs, stir-fry until fragrant,
and all change color, and then sprinkle a handful of cumin noodles Stir-fry twice,
put 2 tablespoons of the sauce we boiled before, stir-fry slowly, let the sauce and meat and oil blend perfectly
, and then put in the side dishes
to recommend carrot slices Celery stalk (no cabbage root) Cabbage leaves
Stir-fry
all the cabbage and stir-fry them all a little Pour in the noodles or rice noodles that were cooked before soaked in cold water Add light soy sauce and give a little bite Pour in a large spoon of water
according to the situation They stir-fry it slightly Add a little dark soy sauce to color The fine chili noodles are colored and remove from the pot