The essence of Zhajiang Noodles lies in sauce. Many people make mistakes. Do you know how to do it?

miscellaneous sauce noodles, a special food snack in old Beijing, is called "one of the top ten noodles in China" and is made of noodles mixed with "Susanxian" and "Fried Sauce". Miscellaneous sauce noodles in the true sense are close to life. On a hot summer afternoon, find a shade, sit on a Mazar and a bowl of Zhajiang Noodles. Jane eats a bite of noodles, a bite of cucumber, and a bite of garlic cloves. Eating that is called "Shuang Shuang Er" and eating it is hearty. Some people pay attention to "small plate dry frying", "seven plates and eight bowls" and "miscellaneous sauce noodles are only a small bowl, and seven plates and eight bowls are vegetarian and fresh". They are talking about miscellaneous sauce noodles and eating the atmosphere and scenes of our old Beijingers. Eating is a matter of attention, and you can't plant noodles or fall! About fried sauce

The best fried sauce is pork belly, which is separated from fat and thin. It is to cut meat particles instead of meat foam. The meat particles should not be cut too small, which is very easy to fry too dry and not delicious. It also needs seasonings such as onion and ginger to give off fragrance. Sauce is generally mixed with dried yellow sauce and soybean sauce. The actual proportion depends on one's own hobbies. Dried yellow sauce tastes fresh and soybean sauce tastes delicious. Some people just like dried yellow sauce, while others just put soybean sauce in it, so you can't talk about him. With the passage of time, the maturity is just ten points, the fat diced meat has oil bubbles built in, and it is carefully nourished, and the pig lean meat lilac flowers are deep and thick. A qualified stir-fried sauce should be fried with slow fire to separate the oil sauce, and cut with chopsticks obliquely, so that the fried raw sauce does not stick together, so as to achieve the real sense of pork sauce blending. The sauce smells of braised pork, and the sauce is mellow when it is wrapped around the meat. Lamian Noodles

Zhajiang Noodles's face is the most vulgar, rough and delicate; It's simple, it's elegant. Lamian Noodles is the most traditional and authentic, but it has a certain degree of difficulty, so it takes three years and five years to get down. Braised noodles were later accepted by everyone. Compared with Lamian Noodles, braised noodles are simple and easy to use. The act of "grabbing the film" pulls out the dough with different thickness and eats a texture. But no matter what kind of noodles are cooked, they need to be silky and smooth, and the flexibility needs to be elastic. Nowadays, it is more important for everyone to make noodles at home, or buy ready-made wet noodles and steam them immediately when they get home. About Su Sanxian

Su Sanxian is as simple as a cucumber and a clove of garlic; It's so complicated that it needs seven dishes and eight bowls, all kinds. Cucumber, radish and bean sprouts are relatively common. Water radish leaves, leek moss, lettuce, Chinese cabbage, soybeans, and Toona sinensis buds are all kinds, and there are many kinds, which are different all year round. But there must also be a standard, that is, eat the most seasonal, but also need what you like. Susanxian is also divided into "plain code" and "digital code". The digital code must be watery, and mixed with noodles, noodles, sauce and digital code. Spread a layer of crisp voice code, which is not mixed with sauce and noodles, for fear that the sauce will block the light fragrance and crispness of the code. Then peel off a few cloves of garlic. The spicy flavor and the alcohol in the sauce complement each other, which is the highlight of Zhajiang Noodles. Production process of miscellaneous sauce noodles

1. Mix 2g of cold water, 3g of salt, 1g of edible noodle alkali and 1g of egg white, pour them into the washbasin, pour 5g of wheat flour, mix them into cotton wadding, and make fresh noodles by selecting braised noodles by a noodle press. If you roll it by hand, knead it into a well-proportioned and detailed dough and wake it up for 3min. Spread proper flour on the chopping block to prevent sticking, squeeze the batter flat, first spread it into thick chaotic skin with a rolling pin, spread the flour to prevent sticking after flattening, then roll it over and roll it for several times to spread it into thick chaotic skin. Stack the rolled chaotic skins, cut them into fresh noodles with appropriate size, and sprinkle flour to prevent sticking.

2. Select the fine pork belly, separate the fat from the thin, and cut it into .5 cm thick meat particles. If it is too thin, it will be easily fried, which will harm the taste.

3. Slice the onion and extra fine ginger foam.

4. 2 grams of yellow sauce. Add 1 grams of onion Jiang Shui and 1 grams of rice wine according to the ratio of sauce: water 1: 1, and prepare 1 grams of soybean sauce in advance. It will be much more convenient if it is fresh and dried yellow sauce.

5. The essence of miscellaneous sauce noodles is all in the sauce. The chef will teach you how to make the sauce that meets the requirements, but don't make mistakes again. Pour 5 grams of cooking oil into the pot, heat the pot to cool the oil, first add the extra diced meat, and stir-fry it in a hot pot to make it fragrant and crisp. Add the diced pork and stir-fry until fragrant and thorough. Add 2 star anise, stir-fry until fragrant, then add fine ginger foam and onion to stir-fry until fragrant.

6. Put in the well-baked dried yellow sauce and soybean sauce and cook with slow fire. With the volatile matter of rice wine in the dried yellow sauce, except the bean flavor of the dried yellow sauce sweet noodle sauce, the whole process can be fried with slow fire for about 3-4 minutes, and the anti-paste and anti-sticking bottom are continuously mixed, and the oil sauce is finally separated with the water content in the sauce. Cut the chopstick obliquely, and the fried pork sauce will not stick together, so as to achieve the real fusion of pork sauce, and the fried sauce will be cooked. Add 5-75g of white sugar, a small amount of white pepper and 2g of chicken essence or chicken powder (optional) seasoning. If you can't eat the fried sauce once, put it in a bowl, cover it with a fresh-keeping bag, put it in the refrigerator for three days, and then go back to the pot and fry it slightly when you eat it.

7. Prepare Susanxian in advance.

8. When fresh noodles are cooked, you should eat "pot pick" and "boiled water" according to the season, and choose according to your personal hobbies.

9. Mix the digital password, noodles and fried sauce that must be soaked in water, and then remove a layer of crisp sound and various codes on the top, which is the moment to enjoy delicious food. The essence of miscellaneous sauce noodles is all in the sauce. Many people make mistakes. The chef will teach you how to make the sauce that meets the requirements.