Old Beijing Zhajiang Noodles is a traditional Chinese specialty noodle dish. It originally originated in Beijing and is a Shandong Shandong cuisine. Now popular in Beijing, Tianjin, Shandong, Hebei, Liaoning, Jilin and other northern regions, it is made of noodles mixed with vegetables and fried sauce. You can also add chili, vinegar and other condiments according to your own taste, so the fried noodles in each place will be different. Each has its own flavor depending on the regional attributes, the texture of the fried sauce, and the condiments added later.

Everyone has their own preferences for radish and green vegetables. Since I don’t know the taste preference of the questioner, I will introduce to you the more common way of making old Beijing fried noodles. I hope you can Like it!

The staple food of Zhajiang Noodles:

①Noodles (the amount depends on the actual situation, it is best to roll the noodles by hand, you can also use buckwheat noodles or ordinary noodles)

Sauce for fried noodles: (amount depends on personal preference)

①Pork belly (preferably with skin)

②Ginger

③Garlic

⑤Potatoes

⑥Yellow sauce

⑦Sweet noodle sauce

⑧Edible oil

⑨Yes Add other meat according to personal preference

Noodle code: (choose to add according to your preference)

①Cucumber

②Carrot

④Chinese cabbage

⑤Crushed peanuts

⑥Other vegetables can be added according to personal preference

Preparation work:

① Wash the pork belly and cut into pieces (1cm*1cm);

② Cut the ginger and garlic into minced pieces;

③ Cut the onion into pieces;

④ Wash the potatoes, peel them, and cut them into pieces (slightly larger than the meat pieces);

⑤ Mix the yellow sauce and sweet noodle sauce in a ratio of 1:1, add a small amount of water, and stir evenly;

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⑥ Wash, peel and shred the cucumbers and carrots;

⑦ Wash and shred the cabbage, wash and remove the roots of the bean sprouts, and blanch them together in boiling water.

Preparation of Zhajiang Noodles:

① Heat a pot over high heat, add cooking oil, add pork belly pieces (it is best if the oil covers the meat pieces), add minced ginger and garlic, and stir-fry Stir-fry for about 1 minute;

② Turn to medium heat, fry the pork belly until it turns golden brown, add onions and potatoes, stir-fry for 3 minutes;

③ Continue to medium heat, add and mix well of yellow sauce and sweet noodle sauce, stir-fry for about 3 minutes;

④ Turn to low heat, add half a bowl of water, and stir in one direction until thickened (if you want a better taste, you can add water back and forth for 2-3 minutes) times), the fried sauce is finished;

⑤ Boil the noodles, take them out, drain them, and put them into a bowl;

⑥ Pour the cooked fried sauce over the noodles On the surface, put cucumber shreds, carrot shreds, cabbage shreds, bean sprouts, sprinkle with chopped peanuts, and done!

Warm reminder:

① Pork belly will produce a lot of fat during the process of making fried sauce, and the pork itself contains a lot of cholesterol, so obese people and people with "three highs" should not eat it regularly. ;

②If you don’t like it to be too greasy, use a spoon to skim off some oil before adding the mixed sauce in step ③ of the production process;

③You can cook the noodles, Cook the sauce at the same time to save time. The hot sauce goes better with the hot noodles;

④When eating, stir the noodles and sauce as evenly as possible for better expression To bring out the characteristics of fried bean paste noodles;

⑤ When eating pork belly, it should not be mixed with ebony plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, lamb liver, coriander, soft-shell turtle, water chestnut, and quail meat. , beef, so avoid eating the above ingredients together;

⑥Because fried noodles contain a lot of fat, avoid drinking a lot of water or cold drinks after eating fried noodles, which may cause gastrointestinal discomfort.

I am Qiangu Liang from Just No Meng. I focus on food making in life. Everyone is welcome to follow and leave messages, and let’s research, discover and make more food together!