Speaking of slag river noodles, my hometown is old Beijing, and I eat the most in summer. My mother always said that the hotter you get, the more you need to eat hot noodles so as not to hurt your stomach. Eating a sweat is equivalent to detoxifying the body. So the frequency of cold noodles appearing on my dining table is limited. On the contrary, this kind of sauce is the most popular in Zhajiang noodles, and it is not greasy after eating for decades. There are countless kinds of noodles, and they are still the favorite. The essence of zhajiang noodles lies in how to make this sauce. It seems complicated, but it's actually quite simple. You can learn from old Beijing and Zhajiang noodles, which are made according to the last recipe.
In old Beijing, the practice of making noodles on the river is bright in sauce color and rich in aroma, which has been inexhaustible for decades.
[Old Beijing Zhajiang Noodles]
Ingredients: pork belly (must be pork belly), yellow sauce or yellow sauce, vermicelli sauce, onion, ginger, garlic, star anise, crystal sugar (with or without), yellow wine, noodles, cucumber and other side dishes, oil (more).
[specific practices]:
1. This slag river surface must be pork belly. Cut the pork belly into small pieces, neither too big nor too small. Diced meat with fried sauce can be clipped with chopsticks.
2. Replace onions, ginger and garlic with knives and prepare two octagons.
3. Mix the yellow sauce and sweet noodle sauce. Yellow sauce: There are two kinds of dried yellow sauce and yellow sauce. As the name implies, dried yellow sauce is dry. It should be mixed with water to make a paste before cooking. Yellow sauce can be used directly.
4. Noodles should be rolled in advance, so that handmade noodles are delicious. Mom always rolls more noodles, but it will freeze. It's convenient to have noodle soup for breakfast.
5. Heat hot oil in a hot pot, put more oil, add diced pork belly, and stir fry over low heat.
6. Add onion, ginger, garlic and star anise, stir-fry and pour in the mixed sauce.
7. Add a little rock sugar and yellow wine at the same time, immediately stir in the same direction with a spatula, stir with low fire, stir constantly to prevent sticking to the pot, and stir for more than ten minutes until the sauce thickens and the soy sauce separates. In old Beijing, the practice of making noodles on the river is bright in sauce color and rich in aroma, which has been inexhaustible for decades.
8. This is cooked fried sauce.
9. After the noodles are cooked, cut some shredded cucumbers, make noodles with fish, weigh shredded cucumbers, and scoop two spoonfuls of fried sauce. When you mix them together, the tempting drooling slag river will appear in front of you. You can eat quickly!
[Hint]:
1, put more meat, and you must choose pork belly to be fragrant.
2. The ratio of yellow sauce to sweet noodle sauce is about 3: 1. If the evenly stirred sauce is slightly thick, you can add a proper amount of water and mix well. If you use dry yellow sauce, you need to boil it with clear water before you can mix in sweet noodle sauce.
Cooking sauce is a patient job. Keep the fire low and stir constantly to prevent the pan from sticking. It is easy to boil the sauce in a hurry, and the sauce is wasted.
There are many kinds of dishes in Zhajiang Noodles. Traditional dishes include shredded cucumber, bean sprouts, shredded radish, celery, green beans, green garlic, shredded Chinese cabbage and garlic. You can choose according to your preference. My favorite dish is shredded cucumber, which is crispy, delicious and greasy. Although she is a woman, she likes to eat two cloves of garlic when eating noodles, and she also likes to bite a piece of garlic when eating noodles.
This fried sauce is delicious, but don't be greedy, or it will be salty here, because both yellow sauce and sweet noodle sauce are salty, so this fried sauce doesn't need salt.
6. After the noodles are cooked, you can wash them with water once, or you can fish them directly into the bowl without water. Noodles with water taste bigger and more fragrant, but clear water can't pass, depending on your preference.