Zhajiang noodles are traditional Chinese noodles. Originally originated from Beijing, it belongs to Shandong Shandong cuisine. However, after spreading all over the country, it was hailed as one of the "Top Ten Noodles in China". It is popular in Beijing, Tianjin, Shandong, Hebei, Liaoning, Jilin and other northern regions. It is made of noodles mixed with vegetables and fried sauce. Cut or cook cucumbers, Chinese toon, bean sprouts, green beans, and soybeans and make them into dishes for later use. Then make the fried sauce, stir-fry the diced meat, onion, ginger, etc. in oil, then add the soybean sauce or sweet noodle sauce and fry to make the fried sauce. After the noodles are cooked, take them out, pour them with fried sauce, and mix them with vegetables to make fried noodles. You can also add chili, vinegar and other condiments according to your own taste. This will be more in line with your own taste. There are also noodles that are taken out and soaked in cold water before adding fried sauce and vegetables, which is called "crossing the water surface". ——Baidu Encyclopedia

The characteristics of Zhajiang Noodles are the smooth texture and rich flavor of the sauce. The two are completely blended together. Between the lips, every taste bud on the tongue is wrapped in the fragrance. , if you want to make Beijing’s Zhajiang Noodles, you have to start with the noodles.

Ingredients: 250g handmade noodles, 40g fried sauce

Required ingredients:

Mung bean sprouts, celery, olives, carrots, fungus, cucumber

Beijing Fried Sauce: Preparation Method:

1. Soak Liubiju dry yellow sauce in water for 12 hours to soften the dry yellow sauce, then dilute the yellow sauce with a little water and peel it Cut the pork belly into 1cm cubes and set aside.

2. Rinse the oil, add 1KG of salad oil and heat it, then pour in the diced pork, stir-fry 10g of minced ginger, add 50g of light soy sauce, wait until the diced pork is oily and take it out of the pan.

3. Pour the yellow sauce and sweet noodle sauce into the pot, stir-fry over low heat, remember not to burn the pot. If it thickens, add clear soup, add the diced meat, and then add chicken essence, Chopped green onions and sesame seeds are ready to serve.

Key points:

1. Be sure to soak the yellow sauce until soft, and then dilute it with a little water before frying

2. Use low heat to fry the sauce. There must be someone dedicated to stirring the pot with a shovel or hand spoon to avoid burning the pot.

3. Add chopped green onion and sesame seeds when they are about to be fried, so as to ensure the full release of the sauce flavor

Handmade noodle making:

Noodle making is very The key is to roll the noodles by hand, 500g of flour, 2g of salt, ramen noodles, add 160g of water, knead evenly and use a rolling pin to roll it into large pieces, sprinkle with starch, and then fold it layer by layer. Cut the noodles into 1cm wide noodles from one end. , then lift it up with your hands and shake it out, then plate the noodles with your hands and set aside. Be careful not to stick.

Preparation method:

Add water to the pot, add the noodles after boiling, and bring to a boil. After boiling water for three times, put the noodles into a bowl.

Then put the fried sauce into the bowl, and top it with your favorite vegetables

Dice mung bean sprouts, celery, cut olives into thin strips, cut carrots into shreds, and drain. Cut the fungus into shreds, blanch them in water, and cool them in cold water. Cut the cucumber into thin strips and put them into a bowl.