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Zhajiang Noodles, the secret of how to make it is all in the sauce.
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Speaking of China snacks, Gourmet Jun is full of pride. There are hundreds of kinds of noodles, including Zhajiang Noodles, Daoxiao Noodles, noodles with gravy, oil-sprinkled noodles and Dandan Noodles.
Zhajiang Noodles is an ancient Beijing city, and it is the most popular kind of pasta. A friend in Beijing said that authentic zhajiang noodles must have noodles, and noodles must have green onions. Pay attention!
I think Zhajiang Noodles is very difficult to do. After all, this sauce looks like a secret recipe that will not spread abroad. But it is such a simple blasting that it is successful once, and the disabled party can easily master it.
After the exploration of Gourmet Jun, I summed up the most reduced formula, which tastes exactly the same as what I ate in Beijing!
Every time the food is cooked, it is swept away. This time, I learned to be smart and ate first with a bowl.
Noodles with soybean paste
250g/noodles/minced meat100g
Soy sauce 30g/ sweet noodle sauce 10g/ salt 5g.
Onion/onion/carrot/cucumber in moderation
1. Shred green onions, cucumbers and carrots, and dice onion cores for later use.
2. Put oil in a cold pot and cool, stir-fry the minced meat in the pot, then take it out, stir-fry the sauce with hot oil, add the cooked minced meat and chopped green onion, and continue to stir-fry for 10 minute.
3. Boil the water, peel off the noodles and cook the noodles.
Gourmet Jun has a secret recipe for cooking noodles: boil the noodles, add a bowl of cold water after boiling again, and repeat it twice, and the noodles will be cooked. Pro-test is effective.
After learning this method, you don't have to worry about whether the noodles are cooked or not, and you don't have to worry about choosing one to try.
On the other hand, Zhajiang Noodles standard shredded vegetables and a spoonful of fried sauce are the most authentic old Beijing Zhajiang Noodles. Vegetables are tender and crisp, with a hint of sweetness, and the sauce is rich and evenly wrapped on each side. Noodles are chewy and rich in taste. The meat sauce is fragrant only when it is fried!
Never afraid of oil, fried sauce, fried sauce, as long as there is frying, this sauce is fragrant. Don't worry about the greasy oil. After high temperature, the oil will melt into the sauce. Oily but not greasy, full of fragrance.
You can make more at a time and keep it in a fresh-keeping box for 7 days. If you want to eat noodles with dregs, you can cook a bowl of noodles at any time, which is simply the gospel of office workers.
1. About the making of fried sauce-The best way to make fried sauce in Zhajiang Noodles is dried yellow sauce, which is authentic in taste and color, followed by bean paste and bean paste.
2. about the preservation of fried sauce-fried sauce needs to be poured with a layer of oil to isolate the air for 7 days, or it can be eaten within three days without oil.