Cold noodles with mushroom meat sauce
Overview
How to cook Cold noodles with mushroom meat sauce at home
Tags
Ingredients
Steps
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First wash the shallots with their roots and remove the moisture. Heat the pan and pour in the peanut oil. Heat the shallot segments and fry until the green onion leaves turn yellow. Control the oil and make scallion oil.
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Remove the roots of the bean sprouts, wash them, and blanch them. Wash the cucumbers, cut them into shreds, blanch them and put them in the refrigerator.
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Dice onions, soak and dice mushrooms and set aside
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I bought cooked noodles to ensure hygiene. Boil the water in the pot, blanch the noodles, drain the water and put it in the refrigerator.
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Prepare minced pork that is 30% fat and 70% lean
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Heat oil in a pan, add onions and sauté until fragrant.
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Add the minced pork and fry until it changes color.
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Add diced mushrooms and continue to stir-fry
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Add an appropriate amount of light soy sauce, dark soy sauce, oyster sauce, cooking wine, and soybean paste in turn and stir-fry until browned. Add an appropriate amount of salt, pepper, and five-spice powder, and stir well until fragrant.
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Add appropriate amount of water, then transfer to pressure cooker to simmer.
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Simmer over high heat until the steam comes out, then simmer over low heat for about 20 minutes. Turn off the heat and wait until the steam subsides. Then open the lid and check whether the soup is thick. If there is too much water, open the lid and turn on high heat to collect the juice.
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Prepare a large bowl, add cold noodles, then add bean sprouts and cucumber shreds, then add scallion oil, sesame oil, and mushroom meat sauce to mix the noodles.
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Delicious cold noodles served out of the pot
