Clean carrots and cucumbers, drain water, shred carrots and cucumbers, and put them in a bowl for later use. Then cut ginger and onion into powder, clean mushrooms, wring out water, and put them in a bowl for later use. Zhajiang Noodles is a traditional specialty food in China, which originated from Beijing. Zhajiang Noodles in Beijing is also a major feature of Beijing. You must eat old Beijing and Zhajiang Noodles when you travel to Beijing. How to make delicious Zhajiang Noodles has something to do with the making of noodles and the choice of meat. Handmade noodles are generally recommended to be smooth, tough, tasty and digestible. The best choice for meat is tenderloin. Fat and thin, fat but not greasy.
Cut and cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, pour a tablespoon of sauce-flavored fried sauce over the water and pick it from the pot, add pepper and vinegar to taste according to your own taste, mix it together, and put garlic cloves on it. That's a fragrance! You can choose to buy ready-made dried noodles or make handmade noodles yourself. But be sure to record that the noodles should be chilled? Only in this way can the taste of noodles be guaranteed. If it is an easy-to-burn pot, Xiao Bian suggested that the chicken should be turned to medium heat first, and then after the minced meat has eaten the oil, the chicken can be turned to high heat and stir-fried. Stir-fry the minced meat with oil. Although the minced meat can't stir-fry much oil, it is necessary to fry the meat dry. Mix the noodles first. And then add a small amount of cold water to the dough. The ratio of making sliver is 1 kg flour plus 3g salt and 230g water.