The practice of hot pressing sauce noodles in one bite
Raw materials:
Handmade noodles or dried noodles (handmade noodles will taste better), pork belly, various side dishes, oil, cooking wine, chopped green onion, Jiang Mo, white sugar, yellow sauce (soy sauce can be used instead if you can't buy it) and sesame oil.
Process:
1. Cut the meat into diced beans.
2. Put the meat in hot oil, change color, add onion and ginger, stir-fry until fragrant, and put the sauce in the pot. It is best to put some warm water in the pot, but only add water once.
3. Stir fry slowly with low heat. Put some sugar when it smells. When the sauce turns red and black, add chopped green onion, sesame oil and cooking wine, stir well and immediately take out the pot.
4. After the sauce is fried, mix well with the side dishes and noodles.
Second, the practice of cold salad in Zhajiang Noodles
Raw materials:
Noodles, pork belly, side dishes, vegetable oil, cooking wine, shredded onion, Jiang Mo, sugar, yellow sauce and sesame oil.
Process:
1. Cut the meat into pieces, and the size of soybeans is appropriate.
2. Take an oil pan, pour in vegetable oil, add diced meat after the oil is 80% hot.
3. After the diced meat changes color, add shredded onion and Jiang Mo, and stir-fry for fragrance.
4. Then put the sauce in the pot.
5. Stir-fry slowly on low heat, and add sugar when the sauce is fragrant.
6. When the sauce is fried into red and black, add sesame oil and cooking wine, stir well and then take out the pot.
7. Take another pot, cook the noodles, take them out, soak them in cold water for several times, and mix the fried noodle sauce with side dishes and noodles to serve.
8. It is particularly important to point out that it is more suitable to eat in Zhajiang noodles in summer, and it can be eaten in all seasons in the south.
note:
1. Zhajiang Noodles is also called small bowl dry fried.
2. Side dishes are an important part of the slag river surface. Generally, there are more than a dozen authentic side dishes, and there are seven or eight rare ones. Common side dishes are cucumber, green beans, soybeans, green garlic, celery, bean sprouts, radish seedlings, shredded radish and so on. Green beans, soybeans and celery need to be blanched with water before mixing.
3. Dry or thin yellow sauce will do. If it is dry sauce, it should be diluted before use.
Third, another method.
Materials: North Lamian Noodles (250g), minced meat (250g), dried marinated bean (4 slices), cucumber (half root), egg (1), edamame kernel (100g) and onion (3 slices).
Seasoning: oil (4 tbsp), salt (1 tbsp), sweet noodle sauce (3 tbsp), Pixian bean paste (1 tbsp), sugar (1 tbsp) and corn flour water (half a cup).
Exercise:
1, cucumber washed and sliced into filaments, red onion peeled and chopped; Blanch the soybean kernels in boiling water and drain the water in the supercooled river.
2. Dice the pickled dried beans, and beat the eggs into a bowl and break them into egg liquid for later use.
3. Heat 1 tbsp of oil, pour in the egg liquid, soak it evenly, fry it into an egg cake with low heat, pick it up and cut it into egg shreds for later use.
4. Heat 3 tablespoons of oil, stir-fry minced chives, first pour minced pork and stir-fry into minced meat, then pour in diced dried beans and stir well.
5. Add 3 tablespoons of sweet noodle sauce, 1 tablespoon of Pixian bean paste, 1 tablespoon of sugar and 1 cup of water, stir well, boil, pour in half a cup of corn starch water to thicken, and make fried sauce for later use.
6. Boil half a pot of water, add 1 tbsp of salt, add Lamian Noodles, stir and boil over medium heat, water twice, and drain the cold river.
7. Put the noodles in a large bowl, and then add shredded cucumber, shredded egg and edamame.
8. Scoop in the fried sauce, pour in the fried sauce, mix well and eat.
Tips:
1. It is best to choose semi-fat minced pork. Lard will be extracted when cooking. If it is used to mix noodles, it will be smooth and fragrant, and the taste of the whole thin minced meat will be much worse.
2. Sweet noodle sauce is an essential seasoning for fried sauce. It is a sauce-like condiment made of flour through koji making and heat preservation fermentation.
3. Sweet noodle sauce is sweet and salty, and there are two flavors of sauce and ester. Suitable for cooking sauce explosion and sauce boiling, and can also be dipped in green onions, cucumbers, roast ducks and other dishes.
4. When the fried sauce is seasoned, bean paste can be added to the spicy one, and soy sauce can be added to the spicy one; In addition, the side dishes can be changed according to personal taste, such as changing edamame kernels into bean sprouts. [Edit this paragraph] Zhajiang Noodles's nutrition and health Zhajiang Noodles
The main raw materials of fried sauce are noodles (rich in flour), pork and vegetables. Noodles are easy to digest and absorb, and have the functions of improving anemia, enhancing immunity and balancing nutrient absorption. Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and hyperlipidemia people should not eat more.
It is necessary to put more vegetables as noodles. Only in this way can noodles tied with the river become a healthy diet. Otherwise, there is more salt, less fiber and insufficient vitamin C and potassium. The sauce itself contains more protein and B vitamins, which is suitable for matching with flour.
Of course, it should be noted that pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. Therefore, the above raw materials should be avoided when making Zhajiang Noodles. In addition, it is not advisable to drink a lot of water after eating noodles with pork as raw material.