Zhajiang Noodles, the most important thing is the method of making meat sauce, which generally uses pork. Stir-fry the minced meat for a while. Stir-fry excess water. You can also fry the fat meat while removing the fishy smell of the meat.)
For noodles, I usually like to eat hard noodles. Cold water will be added in the middle when cooking. Just do it yourself according to your usual habits.
Please see our specific operation below:
Noodles with soybean paste
The following ingredients and seasonings are used.
Ingredients: coriander, green onion, cucumber noodles, celery starch.
Seasoning: salt monosodium glutamate white sugar pepper soy sauce
First, prepare a handful of washed parsley, cut it into pieces and put it in a basin.
A small piece of white scallion, first cut from the middle, then cut into chopped green onion and put it in a bowl for later use.
One or two pieces of minced pork belly are simply chopped and put into another bowl for later use.
Wash a handful of coriander, cut it into pieces and put it in a bowl.
Prepare half a cucumber, cut it into thin slices, lay it flat by hand, cut it into shredded cucumber, and put it in a bowl.
Prepare a small dish of handmade round noodles for later use.
After all the ingredients are ready, we will start the next operation.
Heat the wok, add half a spoonful of cooking oil, pour it out after fully sliding the wok, and then add a little cooking oil. This step is to cool the wok and make the ingredients not easy to touch the wok.
Then add the prepared minced meat, stir fry with a spoon, stir fry until the meat foam changes color, then pour in chopped green onion and saute until fragrant.
Add 5g of bean paste and 0g of sweet noodle paste10g, stir continuously to melt, and stir-fry red oil. Then pour in the chopped celery and continue to stir fry.
Then pour in a little bright oil and stir fry quickly for a while. Add appropriate amount of water.
Next, let's start seasoning.
Add 2g of salt, 2g of monosodium glutamate 1 g, 2g of white sugar, 2g of pepper 1 g, stir to melt the seasoning, then add a few drops of soy sauce to adjust the color, and add a little starch to make the soup more thick and sticky.
Finally, pour in chopped coriander, stir well with a spoon, and pour into a basin for later use.
Add a proper amount of water to another pot, and when the water boils, add the noodles. Stir constantly with chopsticks to avoid noodles sticking together. Cook the noodles until the color changes from white to transparent, then take them out, cool them and put them in a bowl. Noodles with cold water will taste stronger.
Then pour the boiled sauce evenly on the noodles. Finally, put a little shredded cucumber, chopped peanuts, etc., and then put a coriander for ornament.