My family likes to eat all kinds of pasta, and I like to watch flour turn into all kinds of delicious food in my own hands, such as pancakes, pancakes, flower rolls, steamed stuffed buns and, of course, jiaozi with various fillings. Especially our son doesn't know what's wrong these days. I never eat noodles, and now I can't live without noodles almost every day. Before class in the morning, the children always call me for a bowl of noodles, and they like all kinds of toppings. Recently, they fell in love with Zhajiang Noodles. Although we are southerners, we can't bear to have a northerner's belly. After eating a bowl of noodles with dregs sauce, our spirit suddenly came. The children said they were full, so they had the strength to go to class. For this bowl of noodles, really any method can be made.
The first time I ate noodles with dregs was when I took my children to Tianjin 10 years ago. I tasted the authentic local zhajiang noodles, but it was still a matter of taste. Southerners prefer light sauces, so when I first looked at the dark and salty sauces, I wondered why I liked them so much, and now I think so. You said the taste was really amazing, but it changed when you said it.
Zhajiang noodles, known as one of the "Top Ten Noodles in China", are made of vegetable noodles and fried sauce. To make fried sauce, you can fry diced meat and onion ginger in oil, and then add yellow sauce or sweet noodle sauce made of soybeans to fry, which is fried sauce. Of course, vegetarian dishes can also be used as toppings, and the nutrition and taste are not lost at all. After the noodles are cooked with sauce, take them out, pour them with fried sauce, and mix them with serving codes to make Zhajiang Noodles. You can also add spices such as pepper and vinegar according to your own taste.
And what I share with you today is what Sue Zhajiang Noodles did.
Ingredients: diced mushrooms, diced eggplant, onion and garlic.
Seasoning is naturally inseparable from sweet noodle sauce and soy sauce. Of course, I also added mushroom sauce to make the sauce more fragrant. Let's take a look at the practice.
First, put the minced onion and garlic into the oil pan and stir-fry until it smells good.
Then, add sweet noodle sauce and soy sauce, and add mushroom sauce. Stir-fry over low heat so that the sauce and fragrance blend together.
Then add diced eggplant and diced mushrooms, stir fry, add appropriate amount of water, soy sauce, soy sauce and sugar, boil and simmer for about 10 minutes, and finally add appropriate amount of salt and chicken essence to taste.
The sauce made is thicker. It can be stored in a large bowl in the refrigerator for a few days. It tastes delicious, and people can eat the bottom of the plate by mixing the noodles casually.
Noodles can be bought ready-made or made by yourself. Adding brown wheat flour is healthier and tastes stronger. Add 150g of brown wheat flour to 350g of flour, then add 170ML of water, and put it into a noodle machine to automatically make strong gluten noodles.
Then boil the water, add some salt, then put the prepared noodles in, spread them out with chopsticks to prevent sticking, order cold water once after boiling, and then boil.
Take out the noodles, control the oil, and cook them in cold water, so that the taste is stronger. Put the vegetables in hot water with boiling water for more than ten seconds and take them out.
Noodles, vegetables and a little shredded carrot are put in the bowl. You can also put some shredded cucumber or something, then scoop in the prepared sauce, mix well and pick up chopsticks quickly. It is really delicious.
Noodles mean "longevity", so people like to eat noodles.
Eating Zhajiang Noodles, Zhajiang Noodles diced meat is more common. When eating, pay attention to eating hot noodles in cold weather and cold noodles in hot weather, and add seasonal dishes to make noodles according to the season. The "face code" season is different, and each has its own emphasis. In early spring, bean sprouts and radish tassels, in late spring, green garlic, Toona sinensis buds and mung bean mouths, and in early summer, fresh garlic, shredded cucumber, shredded lentils and leeks.
As a southerner, I don't pay much attention to this. I think as long as the sauce tastes right, vegetarian sauce is more popular now because it is healthier.