Shiitake Mushroom Meat Sauce Noodles (Xiaomei Version)

You can use either pork or beef. First, cut the meat into pieces about 3 cm in size, wash them three to five times, and lay them flat in the freezer for more than 1 hour. Put the frozen meat pieces into the main pot, press the Turbo button/2 seconds/2 times, or 5 seconds/speed 5 to chop into minced meat, then set aside. I used minced meat directly. Wash the green onions, ginger, garlic, and shiitake mushrooms and set aside.

Prepare the sauce in advance by mixing 1 spoon each of sweet flour sauce, yellow soybean paste, spicy bean paste, soy sauce, and cooking wine, add half a spoon of sugar and 2 spoons of water, and stir well to set aside.

Put the shiitake mushrooms into the main pot, chop for 5 seconds at speed 5, then take them out.

Put the green onions, ginger, and garlic into the main pot, chop for 5 seconds at speed 5, use a spatula to scrape the ingredients from the walls of the pot to the bottom, pour in 40g of oil, and sauté for 3 minutes at 120°C on speed 1 until fragrant.

Add the minced meat and stir-fry for 3 minutes at 120°C, reverse paddle speed 1.

Add the sauce, cook for 25 minutes at 120°C / reverse spoon speed 1, stirring until done. Open the lid halfway through to scrape the ingredients from the sides of the pot back to the bottom.

The mushroom meat sauce noodles and stuffed buns are delicious, with a glossy color and rich soy sauce aroma.

Cook a handful of shaved noodles, or any noodles you like.

Blanch some spinach; bean sprouts, cabbage, and other greens are also fine.

Mix with fried sauce.

The gluten is red with chili, and the vegetables are green with fragrant vinegar.

The noodles are coated with fried sauce. Take a bite, and the aroma of meat and sauce spreads in your mouth, overflowing with savory flavor.

Meimei happily eats a bowl, feeling full of happiness.

The little kitchen helper makes a dazzling debut with powerful functions.