Description:
Sichuan has wrongly called Zhajiang Noodles miscellaneous sauce noodles. In Sichuan dialect, fried and miscellaneous are the same pronunciation.
There is no Zhajiang Noodles in Sichuan, but it was introduced from the north and evolved into the present miscellaneous sauce noodles. But the method is simpler than that in the north. The difference is that the north is meat granules and Sichuan is minced meat; The north is dry and Sichuan is sparse; In the north, sauce is the main ingredient, while in Sichuan, meat is the main ingredient (1 kg meat only needs two or two sweet flour sauces);
1。 Buy a bag of dried yellow sauce first (a small bag is enough, if there are two people)
2。 Go home and pour out the dried yellow sauce (depending on your appetite) and put it in a bowl. Then use water (raw water is enough)
Slowly mix well
3。 Cut the meat into cubes (preferably a little fat and fragrant). The smaller the cubes, the better? nbsp; Cut the onion into powder and set aside.
4。 Heat the oil pan and pour the oil. How much depends on your preference. Of course not too little, or it will stick to the pot.
5。 When the oil is hot, add the diced meat and stir-fry it.
6。 When diced pork 8 is ripe, pour the prepared sauce into the pot. At this time, the fire should be turned into a small fire.
7。 Boil the sauce slowly on a low fire and stir it constantly with a spatula to avoid sticking to the pot. At the same time, depending on the thickness of the sauce, add appropriate amount of water.
8。 Pour the chopped green onion into the pot, and beat two eggs (it is more appropriate to put two eggs in half a bag of dried yellow sauce) into the sauce.
Mix well with a spatula.
9。 Turn off the heat when the sauce is fragrant and the color turns to bright yellowish, and take the sauce out of the pot. The longer you cook the sauce, the better.
Because you can force the oil out of the yellow sauce)
10。 If you can't eat the sauce (boiled), put it in a bowl, cover it with plastic wrap and put it in the refrigerator for preservation. Eat it next time.
It is best not to put it in the open air to avoid hair.
Note: Never put salt in the sauce! ! ! Because the sauce itself is salty.
The above is the method of sauce. The following is the way to cook the dishes:
1。 Wash and shred cucumber for later use.
2。 Yellow flowers and fungus are made with water for later use. Eggs and tomatoes for use.
3。 Blanch mung bean sprouts and celery for later use.
4。 Set the pot on fire and heat it with a little oil. Put the eggs in the pot (one is enough) and scramble the eggs.
. Add tomatoes cut into several petals, slide the pan (this is also to have soup and clear the mouth), and then add the well-developed yellow flowers and
Auricularia auricula Put a little salt. Because the sauce will be salty, all the dishes should be light!
Finally, after the noodles are cooked, you can mix the sauce and put your favorite dishes freely. A bowl of delicious
Zhajiang Noodles's out!
Note: You can put a little noodle soup in the noodles in the bowl. Because handmade noodles will compare after they are served.
Sticking together, a little soup will be smoother and easier to mix.
2. In addition, I will introduce you to the Korean Zhajiang Noodles practice:
Preparation materials: cucumber, seasonal vegetables (celery, Chinese cabbage, etc.), carrots, onions,
Radish, bean sprouts, etc.
Seasoning: authentic fried sauce, a little soy sauce, beef powder, cooking wine, starch, etc.
Let's not talk about cooking noodles! Go straight to the fried sauce!
Let's talk about how to make diced pork fried sauce first.
As the name implies, diced meat fried sauce is to cut the best meat into diced chicken, and then use salt, cooking wine,
Starch (in order to ensure the tenderness of meat, it must be less).
When the oil is 80% hot, put some Jiang Mo first, then put the diced meat in, push it with a frying spoon and then
Pour a small amount of soy sauce to enhance the color (note that it is to enhance the color, not to season, so don't put too much, otherwise.
The sauce will be very salty), immediately pour in the authentic fried sauce made in Korea. The next job is to turn down the fire,
Turn off the fire until the sauce can boil, but it is not too big. If the sauce is thick, add it now.
It's not too late to get some water.
Put some sugar and beef powder in it, and you will be overjoyed (some monosodium glutamate will be bitter, but it will never be overjoyed).
Generally do not put salt. Taste it and adjust it to your favorite taste.
After that, you have to keep stirring in one direction with a frying spoon, stirring ... (Never stir).
When will it be stirred? Stir until the color of the sauce turns into jujube red, giving off a fragrance and beginning to have oil separation.
Just come out. The whole process usually takes 10~ 15 minutes. Put the sauce on it when it is almost cooked.
Vegetables are fine.
When cooking at home, I usually like to cook noodles and fry sauce, so that noodles and sauce can be cooked together.
The rest of the work is basically eating!
If you are skilled enough, the meat in the sauce is tender and the sauce is fragrant.
Otherwise, the meat may be old and the sauce bitter!