The way to avoid Zhajiang Noodles's sour seeds is to preserve them and prevent them from going bad. Therefore, if you want to keep it in the refrigerator, you must add a little more salt. Adding a little baking soda to the fried sauce can also remove the sour taste.

Put it in the refrigerator. The meat sauce of miscellaneous sauce noodles should be kept in the refrigerator, so it can be kept for a long time. If left at room temperature, it is easy to deteriorate. Sauce condiments, with a certain salt content, can be stored for a short time at room temperature, but not for a long time. And there will be some vegetables in the fried sauce, which also needs to be refrigerated at low temperature. Attention should be paid to sealed preservation when saving.

Zhajiang Noodles introduced:

Zhajiang Noodles is very popular in the north of China, while Shaanxi, Tianjin, Shanghai, Guangdong and Northeast China also have Zhajiang Noodles in different ways. South Korea also has Zhajiang Noodles, which was brought to South Korea by overseas Chinese from Shandong Province. Spring sauce (black bean sauce) is used as seasoning, with onions, shrimps and meat. However, it is quite exquisite, with noodles in the middle and a pinch of purple fried sauce in the middle, like a plate of handicrafts.

Zhajiang Noodles is a special food in Beijing, which is made of dishes and Zhajiang Noodles. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into dishes for later use. Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add sweet sauce made of yellow sauce or soybean to stir-fry to get fried sauce.

After the noodles are cooked, take them out, pour them with fried sauce, and mix them with serving codes to make Zhajiang Noodles. There are noodles that are fished out and soaked in cold water and then added with fried sauce and vegetable code, which is called "over water".