Zhajiang Zhajiang Noodles

Ingredients: 200g of lasagna, 0/50g of pork stuffing/kloc-,20g of dried bean curd, 20g of dried shrimp, 20g of cucumber, 0g of mushroom/kloc-,and 2 cloves of garlic.

Seasoning: edible oil 30g, sesame oil 1 tsp, soy sauce 1 tsp, bean paste 2 tsp, sweet noodle sauce 2 tsp, white.

Sugar 1 teaspoon,

Exercise:

1. Soak shrimps and mushrooms until they are soft, and cut off the stems.

2. Wash and shred dried bean curd and garlic, and wash and shred cucumber.

3. Pour oil into the pot, heat it to 50% heat, saute minced garlic, add pork stuffing, shredded mushrooms, dried shrimps, dried bean curd, bean paste and sweet noodle sauce, stir fry, add light soy sauce, water, sugar and sesame oil, and stew and stir fry until it tastes delicious, and make fried sauce.

4. Cook the noodles, take them out and put them in a bowl, add the fried sauce and shredded cucumber, and mix well.

Features: The sauce is fragrant, smooth and refreshing.

Chefs know everything: using northeast soy sauce to make fried sauce will have a different taste.

Hot peas Zhajiang Noodles

Raw materials: pork belly, various side dishes, oil, cooking wine, chopped green onion, Jiang Mo, white sugar, yellow sauce, sweet noodle sauce, peas and sesame oil.

Process:

1. Cut the meat into diced beans.

2. Put the meat in hot oil, change color, add onion and ginger, stir-fry until fragrant, and put the sauce in the pot. It is best to put some warm water in the pot, but only add water once.

3. Stir fry slowly with low heat. Put some sugar when it smells. When the sauce turns red and black, add chopped green onion, sesame oil and cooking wine, stir well and immediately take out the pot.

4. After the sauce is fried, mix well with the side dishes and noodles.

Cold Zhajiang Noodles method

Ingredients: noodles, pork belly, side dishes, vegetable oil, cooking wine, shredded onion, Jiang Mo, sugar, yellow sauce and sesame oil.

Process:

1. Cut the meat into pieces, and the size of soybeans is appropriate.

2. Take an oil pan, pour in vegetable oil, add diced meat after the oil is 80% hot.

3. After the diced meat changes color, add shredded onion and Jiang Mo, and stir-fry for fragrance.

4. Then put the sauce in the pot.

5. Stir-fry slowly on low heat, and add sugar when the sauce is fragrant.

6. When the sauce is fried into red and black, add sesame oil and cooking wine, stir well and then take out the pot.

7. Take another pot, cook the noodles, take them out, soak them in cold water for several times, and mix the fried noodle sauce with side dishes and noodles to serve.

8. It is particularly important to point out that it is more suitable to eat in Zhajiang noodles in summer, and it can be eaten in all seasons in the south.

note:

1. Zhajiang Noodles is also called small bowl dry fried.

2. Side dishes are an important part of the slag river surface. Generally, there are more than a dozen authentic side dishes, and there are seven or eight rare ones. Common side dishes are cucumber, green beans, soybeans, green garlic, celery, bean sprouts, radish seedlings, shredded radish and so on. Green beans, soybeans and celery need to be blanched with water before mixing.

3. Dry or thin yellow sauce will do. If it is dry sauce, it should be diluted before use.

Spicy noodles and sauce-squeezing noodles

Materials: North Lamian Noodles (250g), minced meat (250g), dried marinated bean (4 slices), cucumber (half root), egg (1), edamame kernel (100g) and onion (3 slices).

Seasoning: oil (4 tbsp), salt (1 tbsp), sweet noodle sauce (3 tbsp), Pixian bean paste (1 tbsp), sugar (1 tbsp) and corn flour water (half a cup).

Exercise:

1. Wash cucumber, plan it into filaments, peel and chop red onion; Blanch the soybean kernels in boiling water and drain the water in the supercooled river.

2. Dice the pickled beans, beat the eggs into a bowl and break them into egg liquid for later use.

3. Heat 1 tbsp of oil, pour in the egg liquid, fry it into an omelet with low heat, pick it up and cut it into egg shreds for use.

4. Heat 3 tablespoons of oil, stir-fry minced chives, first pour minced pork into minced meat, then pour diced beans and stir well.

5. Add 3 tablespoons of sweet noodle sauce, 1 tablespoon of Pixian bean paste, 1 tablespoon of sugar and 1 cup of water, stir well, boil, pour in half a cup of corn starch water to thicken, and make fried sauce for later use.

6. Boil half a pot of water, add 1 tbsp of salt, put it in Lamian Noodles, stir fry and bring it to a boil over medium heat, and even order water twice to drain it from the supercooled river.

7. Put the noodles in a large bowl, and then add shredded cucumber, shredded egg and edamame.

8. Scoop in the fried sauce, pour in the fried sauce, mix well and eat.

Tips:

1. It is best to choose semi-fat minced pork. Lard will be extracted when cooking. When used to mix noodles, it will be smooth and fragrant, and the taste of minced meat will be much worse.

2. Sweet noodle sauce is an essential seasoning for fried sauce. It is a sauce-like condiment made of flour through koji making, heat preservation and fermentation.

3. Sweet noodle sauce is sweet and salty, with both sauce flavor and ester flavor. Suitable for cooking sauce explosion and sauce boiling, and can also be dipped in green onions, cucumbers, roast ducks and other dishes.

4. When the fried sauce is seasoned, bean paste can be added to the spicy one, and soy sauce can be added to the spicy one; In addition, the side dishes can be changed according to personal taste, such as changing edamame kernels into bean sprouts.

Mutton Zhajiang Noodles method

Ingredients: 500g of semi-fat minced meat, Hongfangyuan sweet noodle sauce, water 1 50ml, shallots 1 root, soy sauce 1 spoon, 200g of mung bean sprouts, cucumber1root, noodles, garlic and vinegar.

Exercise:

1. Pour the soy sauce and yellow sauce into a large bowl, then add 150 ml water and stir slowly with chopsticks; Slice the onion for later use.

2. Add more oil to the pot and heat it. After the oil is heated, add chopped green onion and stir-fry for half a minute. Then add minced meat and stir-fry until it becomes discolored and immature. Then add the evenly stirred yellow sauce and stir-fry slowly for 78 minutes with minimum fire.

3. Blanch the washed mung bean sprouts with boiling water and take them out immediately; Wash cucumber and shred; Chop garlic into minced garlic for later use.

4. Boil the scalded water of mung bean sprouts, add the noodles to cook, then take out the noodles and soak them in cold water, then take them out and put them in a bowl.

5. Finally, put mung bean sprouts and shredded cucumber on the noodles, then add 1 spoon of fried garlic powder, and then pour in a little vinegar and mix well.

Pay attention.

1. Pour more oil into the pan than cooking, and heat it.

2. Stir the yellow soy sauce evenly.

Don't stir fry slowly when pouring minced meat.

The mung bean sprouts should be fished out with hot water as soon as possible. Prevent the color from getting heavier!

Korean miscellaneous sauce noodles

Ingredients: pork belly diced, cucumber diced, green pepper diced, onion diced, radish diced, delicious spring sauce 300g, noodles 1000g (these are reference weights, which can be adjusted according to your own taste, and these sauces can serve 8-1000g people).

Exercise:

1. Marinate diced meat with cooking wine and starch 15-30 minutes.

2. Put the oil in the pan and pour the diced bacon, stir-fry all the diced vegetables, pour half a glass of water, stir-fry and pour the spring sauce, and stir-fry for another five minutes.

3. Cook the noodles, remove the cold water at a time, drain the water, add the fried meat sauce, and add some shredded cucumber to eat (or add some bean sprouts as you like).

Home-cooked zhajiang noodles

Ingredients: two eggs, 400g bean paste, a little noodles (depending on the food intake), a little sesame paste, a little minced garlic, a cucumber, a carrot, 50ml salad oil (if the food intake increases or decreases according to the taste, the oil will be more fragrant).

working methods

1. Stir the eggs evenly, and shred the cucumbers and carrots for later use.

2. Put the salad oil into the wok and heat it to 50% oil temperature with low heat.

3. Put the eggs in the pot and stir them clockwise with chopsticks. Oil had better not pass through eggs. Because eggs are stirred with small particles, the faster the stirring, the smaller the egg particles.

4. After the eggs are golden, put the bean paste into the pot, stir with chopsticks or a frying spoon, and pay attention to the amount of oil in the pot. Personally, I tend to be oily. Let the upper layer of bean paste be dipped in oil for about 65,438+00 minutes, and the sauce will be cooked. You can add some monosodium glutamate to taste.

5. After the noodles are cooked, put them in cold boiled water, remove them and put them in a bowl. Add shredded cucumber and shredded carrot with sauce, and a bowl of homemade Zhajiang Noodles is ready. Especially suitable for white-collar workers working outside. It is convenient and delicious.