What ingredients are used for night market fried noodles and fried rice noodles?

The first category: powdery seasoning. Fried rice and fried noodles are busy, so it is impossible to put a bunch of small bowls to season you slowly. Therefore, in order to save time, all kinds of seasonings are mixed and made into mixed seasoning powder for later use. This is not only useful, but also because of the compound taste of seasoning powder, which makes fried rice and fried noodles more fragrant. Here are two simple powders. One is the general curry flavor. Relatively speaking, the former eats more people, while the latter is mainly used for fried rice. The proportion of common flour is: salt 500g, monosodium glutamate100g, chicken powder100g (if chicken essence cannot be bought), cumin powder 50g, white pepper powder15g, black pepper10g, thirteen spices 30g and cooked sesame powder. This kind of powder is widely used in fried powder, fried noodles, fried rice, fried rice noodles, fried rice cakes, fried skewers and kebabs with very good results. The proportion of curry powder is: 300g of salt, 300g of curry powder, 0/00g of monosodium glutamate/kloc, 0/00g of chicken powder/kloc, 50g of turmeric powder, 30g of cooked sesame powder, 30g of onion powder, 30g of garlic powder and 20g of sugar powder. Stir the above seasonings evenly. This powder is generally used for curry fried rice, fried rice noodles, fried rice noodles and fried rice cakes. Its use is narrow, but its taste is good, but its color is golden, which is very popular among young people. The second category: fried soy sauce. Stir-fried soy sauce has three functions: flavor enhancement, freshness enhancement and coloring. In fact, it is a kind of replicated soy sauce. Soy sauce bought for 2 yuan a bag can't be used directly, and it tastes bad and the fried powder effect is poor. Therefore, you usually need to come back to refine and add new ingredients to cook, so that the taste will get better and better, and it will be more viscous. The proportion of soy sauce suitable for coloring fried powder is: 500 g of soy sauce, 200 g of water, star anise, cinnamon, fragrant leaves, clove, pepper and tsaoko. Sugar 50g, shrimp oil 50g, Lentinus edodes 100g, celery 100g, and parsley 100g. The practice is to pour all spices into the pot to boil, and then pour a little white wine to remove the fishy smell and enhance the fragrance. Boil on high fire for 5 minutes, then turn to low fire for 20 minutes, then filter and let cool. The cooked soy sauce is slightly thick and used to color all fried noodles and fried rice. I don't know how much better it tastes than you just put soy sauce. You can try it, and this seasoning is not only very popular, but also has a greater advantage that no one can learn it.