First, the preparations for Zhajiang Noodles.
Zhajiang Noodles consists of these parts: fried sauce, noodles and cucumber. Noodles You can buy the round, slightly thicker noodles, which will be very chewy and very suitable for eating on the slag river. Cucumber should be shredded and mixed in Zhajiang Noodles, so it won't get tired of eating. You can choose sweet noodle sauce and soy sauce, which will make Zhajiang noodles more fragrant and not very salty.
Second, the practice of slag river surface.
First, cut the pork belly into small diced meat, and it is best to separate the fat from the thin. Prepare a bowl of seasoning in a small bowl, that is, two spoonfuls of sweet noodle sauce, two spoonfuls of soy sauce, one spoonful of soy sauce, one spoonful of soy sauce, one spoonful of oil consumption, sprinkle some spiced powder, pour some sugar, and then stir well. Pour an appropriate amount of cooking oil into the pot. After the onion, ginger and garlic are sauté ed, take them out and throw them away. First pour the fatter diced meat into China and stir fry. When the surface turns yellow, pour in diced lean meat and continue to stir fry. Wait until the diced meat turns yellow, pour in the sauce just prepared and continue to stir fry.
Stir-fry while adding a bowl of water evenly mixed with starch, pour into the pot, stir-fry over high fire, and collect the juice over low fire. You can cook it when it's sticky. At this time, a bowl of delicious fried sauce is ready. Then boil the noodles in water. After the noodles are out of the pot, you can blanch them in cold water, which makes them taste smoother. Add the freshly prepared fried sauce and refreshing shredded cucumber, and Zhajiang Noodles will be ready.
(If there is any infringement, please contact the author to delete)
How to make noodles on the river? Maybe many friends like to eat noodles with dregs. Bian Xiao always thinks this noodle is difficult to handle. In fact, the key to making slag river noodles lies in the sauce. It is strongly recommended that you buy dried yellow sauce (or bean paste, but dried yellow sauce is better). With the sauce in hand, it is not far to make delicious squeezed noodles!
Composition:
Appropriate amount of dried noodles
Pork belly 600g
Ginger amount
Onion amount
Dried yellow sauce 1 package
chinese anise
Sichuan pepper
fragrant mushroom
Methods/steps
0 1. First cut the bought pork belly into cubes, wash it with clear water, and then control the water to dry for later use.
If you don't have pork belly, you can use pork stuffing, but pork belly can be cooked very fragrant.
Please click to enter a picture description.
02. Prepare a proper amount of onion, ginger, pepper and star anise, and put them on the chopping block or saucer for later use.
Please click to enter a picture description.
03. Give a close-up of today's focus-dried yellow sauce. This sauce is really good. Although it looks like a big lump just taken out and tastes heavy, the fried sauce is really delicious.
Please click to enter a picture description.
04. Prepare some mushrooms, clean them and soak them in warm water.
Please click to enter a picture description.
05. Heat oil in a wok. When the oil temperature reaches 70%, add onion, ginger, pepper and star anise into the wok, and heat it slowly over low heat. After a while, the fragrance of various materials will be emitted. When the chopped green onion begins to turn yellow slowly, or when the fragrance of the material is strong, you can take it out of the wok and throw it away, leaving the oil in the wok.
Please click to enter a picture description.
06. Put the washed and dried diced pork belly into the pot just now and heat it over medium heat. We will see the pork belly slowly changing color in the pot, and pay attention to turning it frequently when frying pork belly.
Please click to enter a picture description.
07. When frying pork belly, Bian Xiao can take the time to cut the freshly soaked mushrooms into cubes, and the water for soaking mushrooms can be reserved for later use.
Please click to enter a picture description.
08. Until the diced pork belly turns golden yellow and the oil in the pork belly fat slowly flows out, then the step of frying pork belly is over. The pork belly fried in this way is delicious or not.
Please click to enter a picture description.
09. Pour the diced mushrooms into the pot and stir-fry them evenly with the pork belly.
Please click to enter a picture description.
10. Pour a whole package of yellow sauce into the pot, at the same time, slowly pour a proper amount of soaked mushroom water into the pot, and stir with a stir-fry spatula while pouring water, so that the massive dried yellow sauce will slowly melt into the water. When adding water, it is not advisable to add too much at a time, so as not to pour too much water and then it will be too thin. The principle of adding water is a proper amount at a time, and more times when necessary. Stir while adding water, and stir the sauce and meat evenly, so that the whole pot of sauce looks thin but slightly mushy. Then turn to low heat, cover the pot and cook for half an hour to forty minutes, stirring several times during the period to avoid burning the pot.
Please click to enter a picture description.
1 1. Cook a pot of noodles while cooking sauce. Generally speaking, if the time is well grasped, the sauce is cooked and the noodles are cooked.
12, while cooking sauce and noodles, Bian Xiao was not idle. Bian Xiao cut some shredded cucumbers. He said that shredding cucumbers is really a technical job.
Please click to enter a picture description.
13, the sauce is cooked, the noodles are cooked, and the shredded cucumber is cut. Eat it quickly. Come and taste the familiar flavor of old Beijing slag river noodles ~ ~ ~
Please click to enter a picture description.
Precautions:
1, use low fire when cooking sauce, and check frequently at the same time to avoid burning the pot.
2, pork belly can be fried for a while, as long as it is not fried, try to fry the oil inside, so it is not greasy.
Don't cook noodles too early, or the taste will drop too much after a long time.
Besides shredded cucumber, you can also get some bean sprouts and shredded carrots. If you like, which one tastes good and has balanced nutrition.
The step diagram of old Beijing Muslim Zhajiang Noodles, how to make good use of materials.
Dried yellow sauce _ a bag
Sweet noodle sauce _ a packet
Beef or beef stuffing _ half a catty
Onion, ginger, garlic _ right amount
Egg white _ one
Anita _ 2
Sesame oil _ right amount
The practice of Muslim beef Zhajiang Noodles
Dilute the dried yellow sauce with cold boiled water first, then add the sweet noodle sauce to continue dilution, and finally dilute it into liquid state.
I used frozen beef left in the refrigerator, about half a catty, some tenderloin and some brisket.
Chop the meat, add cooking wine, appropriate amount of pepper water and chopped green onion, and finally add an egg white.
Stir well, you'd better work hard.
Add oil to the pot, enlarge the ingredients, and fry the beef when it smells fragrant. Put it aside for use.
Start a new pot and add more oil.
When the oil is hot, add onion and ginger and stir fry. Pour the diluted yellow sauce into the pot and stir fry until bubbles appear, and turn to low heat. Be sure to keep stirring the fried sauce.
Fry for about 15 minutes, pour the beef stuffing into the fried sauce and continue to stir fry.
Then add a little sugar and pour in the right amount of sesame oil. Continue to stir fry for 5 minutes.
Sprinkle a handful of garlic before cooking.
Prepare dishes according to your own preferences.
You can add sesame sauce (sesame sauce+water+soy sauce+sugar+salt).
Fried sauce can be eaten for a long time, and it looks appetizing to change different dishes every time.