1, Zhajiang noodles are traditional pasta in China. Originally originated in the northeast of China, it was brought to Beijing after the Qing Dynasty entered the customs. Because soybeans have been produced in the northeast since ancient times, there has been northeast soy sauce, and then there has been a slag river surface.
2. Today, Lao Liu will share the practice of "slag river noodles". Friends who like it can collect it first and try it yourself when you have time.
3. Let's begin to introduce the required ingredients:
Wheat black sauce, pork, noodles, Jiang Mo, chopped green onion, shredded cucumber, mung bean sprouts, shredded radish, shredded red pepper and soy sauce.
4. Cut the pork into diced meat first. Add rapeseed oil into the pot, add diced meat, stir-fry until it changes color, then add Jiang Mo, chopped green onion, a spoonful of soy sauce and homemade wheat black sauce, and stir-fry until it is fragrant. Add two teaspoons of sugar to refresh yourself. Rinse the plate with sauce, pour it into the pot with water, bring it to a boil with high fire, and cook it until it is sticky, and smell the smell of the slag river.
5. Add noodles after the pot is boiled, and then add cold water after boiling, so that the noodles will be cooked after repeating for three times. Then take it out and put it on a plate. Add the cooked bean sprouts, shredded radish, shredded red pepper and shredded cucumber, and then add the cooked fried sauce and fried sauce. Stir it when you eat, and you can eat it.
6. Noodles are easy to digest and absorb, and have the functions of improving anemia, enhancing immunity and balancing nutrient absorption.