More fragrant

Pasta refers to the general name of food made from flour after processing. Pasta can be said to be a major feature of China's diet, which has a history of more than 4, years. Through different production methods, pasta has different flavors, such as noodles, steamed bread, flower rolls, fried dough sticks, sesame cakes, etc., which are common in our daily diet, and are all products of flour processing.

Although a simple flour can produce tens of thousands of kinds of delicacies, this is not an exaggeration, nor is it intended to be touted. For example, noodles, which are very popular in the north, are made into dough by adding water to flour, rolled or rolled into pieces, and made by means of rubbing, pulling and kneading. Through cooking, frying, stewing, frying and steaming, they can be made into different flavors and flavors. For example, Regan Noodles in Wuhan, braised noodles in Inner Mongolia, Daoxiao Noodles in Shanxi, Zhajiang Noodles in Old Beijing, Lamian Noodles in Lanzhou, Chongqing Xiao Noodles in Chongqing, Yangchun Noodles in Shanghai, Soy Sauce Noodles in Gaoyou, Xiangyang Beef Noodles, Yangchun Noodles in Yangzhou, Cold Noodles in Northeast China, Dacige Su Noodles in Baoding, Oil Spilled Noodles in Shaanxi, Huimian Noodles in Henan, Wonton Noodles in Guangdong, Shaxian Mixed Noodles in Fujian, Noodles in Zhangzhou and Dandan Noodles in Sichuan.

What I want to share with you today is Zhajiang Noodles, which is known as one of the "Top Ten Noodles in China". Zhajiang Noodles is made of noodles with vegetable code and fried sauce. The vegetable code is also common vegetables such as cucumber strips, bean sprouts, carrots and peanuts. If you want to say that a bowl of Zhajiang Noodles is not authentic, let's take a look at fried sauce. Here's a detailed share of how to make a bowl of authentic Zhajiang Noodles at home.

Zhajiang Noodles in old Beijing

Ingredients: 1g pork belly, 6g yellow sauce, 3g soybean sauce, 5g sweet noodle sauce, 5g yellow wine, 1 green onion, half onion, 1 ginger, 2 star anise, 1 cinnamon, 1g pepper, 5g sugar, 3g noodles, 1 cucumber and 1 carrot.

Cooking method

Step 1: First, we process the sauce, prepare a cooking machine, pour all the sauces into the cooking machine, and then add the yellow wine and stir together. The reason for stirring is mainly to break the watercress, so that it can be better blended together when frying sauce.

Step 2: After the skin of the pork belly is removed, separate the fat meat from the lean meat, and then cut it into dices. If it is not easy to cut, you can put it in the refrigerator in advance and freeze it. Try to remove the skin, because the process of frying sauce is long and the skin will become very dry and hard, which will affect the taste.

Step 3: Clean the prepared onion, ginger and onion with other side dishes, and then change the knife.

Step 4: After mixing the sauce evenly, add 1g warm water to dilute the sauce. This step must not be ignored. It is very important, because the sauce you want to fry is rich, and the frying time cannot be too short. If it is not diluted, the sauce will be easily fried and fried.

Step 5: Let's start making fried sauce. Add vegetable oil into the pot, put the spices in after the oil is hot, and then take them out after the spices change color and fry. Be sure to pay attention to the time. Don't fry for too long or it will taste bitter.

then pour the diced fat into the pot, stir-fry until the fat is separated out, then add the onion, ginger and onion, and then simmer slowly on low heat to boil out the fat in the fat, otherwise it will be easily fried.

Step 6: After the onion is dried, we pour the diluted sauce together with the diced lean meat, turn the fire to boil the sauce, then turn down the heat, then stir with a spoon all the time to prevent the bottom of the paste, and the sauce will become dark and thick, which is basically the same. Then turn off the fire and wait until the oil and sauce are separated, then take out the oil and sauce and it will be cooked, and the oil can be used in the next sauce cooking.

Step 7: Let's start cooking noodles. It's best to use round noodles to make Zhajiang Noodles, so that it tastes stronger. Boil water in the pot, add the noodles after the water boils, and then serve them out after the noodles are boiled and blanched, and then pour the mung bean sprouts into the pot for cooking. Put the noodles in a bowl, spread all kinds of side dishes, pour two spoonfuls of fried sauce and mix well, then you can eat.

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