Zhajiang Noodles is a traditional pasta in China, which originally originated from Beijing and is Shandong cuisine. Now it is popular in Beijing, Tianjin, Shandong, Hebei, Liaoning, Jilin and other northern regions. It is made of vegetables and Zhajiang Noodles, and spices such as pepper and vinegar can be added according to your own taste. Therefore, Zhajiang Noodles in every place will have its own flavor according to the geographical attributes, the taste of fried sauce and the seasonings added later.

Radish and vegetables have their own tastes, because I don't know the taste preference of the subject. Maybe I think it's delicious, but the subject doesn't necessarily like it ~ So I don't know how to answer the question "How to make the best food" ~ Here is a common method of making noodles with river, I hope the subject will like 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 noodle sauce: (the amount is according to personal preference)

① Pork belly (preferably with skin)

② Ginger

③ Garlic

④ Onion

⑤ potatoes

⑥ Yellow sauce

⑦ Sweet flour paste

8 edible oil

Pet-name ruby can add other meat according to personal preference.

Slag river surface code: (choose to add according to your own preference)

① Cucumber

② Carrots

③ bean sprouts

④ Chinese cabbage

⑤ Peanut crumbs

⑥ Other vegetables can be added according to personal preference.

Preparatory work:

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

2 ginger and garlic are minced;

3 onion cut into sections;

④ Wash, peel and cut potatoes (slightly larger than meat);

⑤ Mix the yellow sauce and the sweet noodle sauce according to the ratio of 1: 1, add a little water and stir evenly;

⑥ Wash, peel and shred cucumbers and carrots;

⑦ Wash and shred cabbage, wash and remove the roots of bean sprouts, and blanch in boiling water.

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 onion and potato, and stir-fry for 3min；;

③ Continue to medium heat, add the mixed yellow sauce and sweet noodle sauce, and stir-fry for about 3min minutes;

(4) Turn the heat down, add half a bowl of water, stir in one direction until it is thick (if you want a better taste, you can add water for 2-3 times repeatedly), and boil the fried sauce;

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 shredded cucumber, shredded carrot, shredded cabbage and shredded bean sprouts, and sprinkle with peanuts.

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

③ When cooking noodles, you can cook the sauce synchronously, saving time. Hot sauce and hot noodles are better matched.

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

⑤ When eating pork belly, it should not be matched with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, quail meat, beef, etc. It is necessary to avoid eating the above ingredients together;

⑥ 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!