Cut or cook cucumber, Toona sinensis, bean sprouts, green beans, soybeans and other vegetables, and make them into menu codes for later use. It is said that some menu codes sold in restaurants in old Beijing and Zhajiang Noodles have reached as many as 16. Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add dried yellow sauce or sweet noodle sauce made of soybean to stir-fry to get fried sauce. Zhajiang Noodles can use any kind of noodles such as handmade noodles and ordinary noodles, mainly depending on whether the fried sauce is fragrant or not. No matter how fragrant the fried sauce is, no matter how delicious the noodles are, they will be covered by the smell of fried sauce. First of all, prepare materials: 50g of dried soybean sauce (Wang Zhihe brand, boiled), 350g of chopped pork belly, 30g of rice wine, 40g of chopped green onion, 20g of pepper, 200g of salad oil, 30g of rice wine, 35g of soy sauce, 250g of peeled tomatoes, diced, put rapeseed oil in the wok, and put oil according to the amount of meat. Ingredients: put 65438+ first.

Zhajiang Noodles: Pour oil into a pot, add pork belly, Jiang Mo, yellow sauce and clear water, cook until the sauce bubbles, add sugar, cook noodles in another pot, put them in a bowl, and add fried sauce. Zhajiang noodles is a traditional food with China characteristics, also known as one of the "Top Ten Noodles" in China. It is mainly popular in Beijing, Tianjin, Hebei, Shandong and other places, among which the old Beijing Zhajiang noodles are the most famous and deeply loved by people.

The noodle code of mixed noodles can be selected according to your preference and seasonal vegetables. Generally speaking, green garlic, celery, bean sprouts, melon, radish heart, green soybean and Toona sinensis are all good choices. 500 grams of minced meat and 200 grams of green onions? 50 grams of ginger? 50 grams of cooking wine? 100g soy sauce? 60 grams of Yingkou miso? The Mixing Bowl juice100g? 240 grams of sweet noodle sauce? Octagonal 1? Cinnamon 1 segment? Three fragrant leaves? 30-40g of starch? 200 grams of salad oil 350 grams of water.

It is more suitable for miscellaneous sauce to choose pork belly. First, beat the meat into a paste with a meat grinder, add salt, oil consumption and chicken essence for seasoning and curing, add cooking oil to the pot, add minced meat and stir-fry until golden, add bean paste, minced garlic and Jiang Mo to stir-fry, and slowly stew until the color of miscellaneous sauce turns golden.