Zhajiang Noodles with crab roe is an improved Zhajiang Noodles with unique flavor. On the basis of ordinary Zhajiang Noodles, it combines crab seeds, dried shrimps and spinach, giving people different taste enjoyment!

The crab roe and crab paste of crabs become "crab seeds" after rinsing and drying. Compared with other fish eggs, crab eggs are small, crisp and delicious. Crab seed is rich in high protein, but people suffering from crab seed allergy, hyperlipidemia, arteriosclerosis, acute inflammation and facial acne should avoid eating it.

Zhajiang Noodles staple food:

(1) Noodles (according to the actual situation, it is best to make handmade noodles, buckwheat noodles or ordinary dried noodles).

Zhajiang Noodles sauce:

① Pork belly 150g (preferably with skin)

② 40g crab powder sauce

③ 80g bean paste

④ Sweet noodle sauce 80g

⑤ Mushrooms

⑥ Ginger

All landowners garlic

8 edible oil

Zhajiang surface code:

① 1 cucumber

② Spinach 200g

③ Toona sinensis 50g

Zhajiang Noodles seasoning:

① Shrimp skin

② Some shallots.

③ Fresh soy sauce

④ Sesame oil

Preparatory work:

① Wash pork belly and cut into pieces (1cm *1cm);

(2) Wash and peel cucumber, cut into 1/3 pieces (0.5cm*0.5cm), and shred the rest;

(3) Wash mushrooms (dried mushrooms need to be soaked in advance) and chop them into powder;

(4) Wash spinach, remove roots, cut into sections, and blanch with boiling water;

⑤ Ginger, garlic, Toona sinensis and shallots are cut into powder respectively;

⑥ Mix the bean paste and sweet noodle paste, add a little water (about 40g) and stir well;

⑦ Wash the shrimp skin and mix in fresh soy sauce, sesame oil, minced garlic and chopped green onion.

Slag river surface:

(1) In a large wok, add cooking oil, pork belly pieces (oil is better than meat pieces), Jiang Mo and minced garlic, and stir-fry for about1min;

② Turn to medium heat, stir-fry pork belly until golden brown, add chopped mushrooms and stir-fry for about 3 minutes;

③ Continue to medium heat, add crab sauce, bean paste and sweet noodle sauce, and stir-fry for about 3 minutes;

(4) Turn the fire down, add half a bowl of water, stir in one direction until it becomes thick, and the fried sauce is boiled;

⑤ Cook the noodles, take them out, drain them and put them in a bowl;

⑥ Pour the cooked fried sauce on the noodles, add the shrimp skin sauce, and add shredded cucumber, spinach and chopped Toona sinensis.

Tips:

① Pork belly will produce a lot of oil in the process of making fried sauce, and pork itself contains a lot of cholesterol, so obese people and "three highs" should not eat it often;

(2) Crab paste will have a slight fishy smell. You can add a few drops of cooking wine, ginger and chopped green onion, boil water and steam for about 5 minutes to remove the fishy smell.

③ If you don't like being too greasy, in the third step of the production process, skim off some oil with a spoon before adding crab paste and mixed sauce;

④ When cooking noodles, you can cook the sauce synchronously, saving time. Hot sauce is more suitable for hot noodles.

⑤ When eating, try to mix the noodles and sauce evenly, which can better reflect the characteristics of the slag river noodles;

⑥ When eating pork belly, it is not suitable to eat with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, quail meat and beef, so as to avoid eating the above ingredients together;

⑦ Because the slag river contains more oil, avoid drinking a lot of water or cold drinks after eating the slag river, which will cause gastrointestinal discomfort.

I'm Qiangu Ku, who just moved in, and I'm concerned about food production in my life. Welcome everyone to pay attention and leave a message, and cook more food together!