The sauce in Zhajiang Noodles is mellow and the noodles are rich. So how is this delicious sauce made? Today, the chef will share with you the correct way to make delicious fried sauce. If you learn this method, you can make delicious Zhajiang Noodles at home. Ok, not much to say, I'll give you dry goods directly. When making this kind of squeezed noodles, every step is very particular. Please read it carefully!
Home-cooked version of the river?
Ingredients: 300g pork belly, 300g fresh noodles, a little mushrooms, ginger, refined salt, sugar, sweet noodle sauce, soy sauce and cooking oil.
Operating steps:
1. First, separate the prepared pork belly fat from the lean meat, cut the fat into diced meat, and cut the lean meat into diced meat, and put it on the plate for later use. When making noodles with dregs, we need to cut the meat into diced meat, not minced meat. )
2. Wash 6 shiitake mushrooms, remove their pedicels, and then cut them into cubes and put them in a bowl for later use.
3. Peel a piece of ginger, then cut it into Jiang Mo and put it in a bowl as an ingredient. At this time, all the ingredients were ready, and then we started to set fire to it. )
4. Heat the wok, add a proper amount of wide oil sliding pan, and leave a little base oil. After the oil is hot, we add the fat, stir-fry the fat constantly to get lard, and stir-fry the sauce with lard, which tastes better.
5. After all the lard is fried, we put the lean meat on medium fire to continue frying, let the lean meat change color, and then fry until the fried minced meat turns yellow slightly. At this time, we put in the chopped Jiang Mo, stir-fry the fragrance. Add a spoonful of soy sauce and a spoonful of sweet noodle sauce and stir-fry until fragrant.
6. After stir-frying, we add diced mushrooms and stir-fry for about two minutes. After the mushrooms are cooked, we add a proper amount of refined salt, and then add 3 grams of sugar to refresh ourselves. After frying, we add 1 bowl of water, then cover it and stew at eight o'clock. Be sure to pay attention to the water inside when stewing. If there is less water, we can stew for a shorter time. Don't burn the pot! )
7. When simmering fried sauce, we take another steamer, add some water, boil it over high fire, add 300 grams of wet noodles, open the lid and cook for 4 minutes. At this time, the noodles are cooked. Remember to cook when cooking noodles, so that the cooked noodles will not taste worse. Noodles can be dried noodles or fresh noodles, but personally, fresh noodles are more enjoyable to eat. )
8. In eight minutes, our own fried sauce will be ready. At this time, our fried sauce is put into the plate and the noodles are ready. You can eat as much as you want. The fried sauce made in this way tastes authentic and is not worse than that sold in restaurants. And there is a lot of meat. Friends who like to eat slag river noodles, try it at home!
The trick of slag river?
1. When making noodles with dregs, we need to fry pork and lean meat separately, so that noodles with dregs will taste more fragrant and layered.
2. We don't need too many ingredients when making noodles with dregs. Just diced mushrooms and Jiang Mo.
3. We only need to cook the noodles in Zhajiang Noodles for four minutes. Noodles cooked for too long are easy to agglomerate and swell, which makes them boring. It is best to eat now and cook now.
4. The proportion of fried sauce is one spoonful of soy sauce and one spoonful of sweet noodle sauce, neither of which can be lacking. This is the exquisite slag river!