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Tips on how to make Zhajiang Noodles sauce
1. Chop the meat (half fat and half thin), ginger, onion and garlic. Take a pot, heat oil, and add the chopped meat.

2. Stir-fry slowly on low heat until the minced meat turns golden yellow. After the oil is gradually cooled, add onion, ginger and garlic, and continue to stir-fry with low heat to give the fragrance of onion, ginger and garlic.

3. Add a little soy sauce and continue to stir fry. Add the right amount of salt, add the sweet noodle sauce, continue to stir-fry the sauce flavor of the sweet noodle sauce, and mix it into the meat. After the sweet noodle sauce is fried, it can be cooked.

4. Slag sauce noodles are very popular in northern China, and there are also different legal systems in Shaanxi, Tianjin, Shanghai, Guangdong and Northeast China. South Korea also has Zhajiang Noodles, which was brought to South Korea by overseas Chinese from Shandong Province. Spring sauce (black bean sauce) is used as seasoning, with onions, shrimps and meat. However, it is quite exquisite, with noodles in the middle and a pinch of purple fried sauce in the middle, like a plate of handicrafts. Zhajiang Noodles is a special food in Beijing, which is made of dishes and Zhajiang Noodles. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into dishes for later use. Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add sweet sauce made of yellow sauce or soybean to stir-fry to get fried sauce. When the noodles are cooked and taken out, the old Beijingers call them "picking pots". Pour in fried sauce and mix with vegetables to make noodles with slag sauce.