Making time: 15-20 minutes.
1. Wash all materials. Dice shallots, slice shallots (or shred them), dice green peppers, 35g bean paste, and beat two eggs at room temperature.
2. Pour mineral water (or cold boiled water) into the noodle bowl, and take out the squeezed noodles for later use.
3. Heat sunflower seed oil on medium heat, add diced green peppers when the oil temperature is 80% to 90%, and fry the green peppers until they are 80% ripe, so it is better not to paste.
4. Stir-fry diced green peppers, turn to medium heat, and pour the prepared eggs into the pot. At this time, gently shake the pot and let the green pepper and eggs blend together. Then, continue to keep the medium heat, and stir-fry the water in the egg until it "bubbles" (as shown in the white place in the upper left corner of the egg). Before the top of the egg is not ripe, sprinkle the prepared chopped green onion slices, mix the chopped green onion slices with the immature eggs evenly with a shovel, and turn off the heat after mixing.
5. In the process of frying, some eggs will be broken slowly, and the remaining big eggs will be separated gently with a shovel (after separation, you will see the cross-sectional holes left by the eggs after foaming). At this time, the bottom of the egg will fry a slight orange crispy skin, and when the aroma is fragrant, the frying is successful. This step is still a small fire.
6, add bean paste, based on the amount of eggs just wrapped, not too much. Continue to simmer, stir-fry the bean paste into the hole left by the egg foaming, stir-fry it gently to give a sauce flavor, and finally add a little monosodium glutamate and stir well.
7, egg fried sauce out of the pot, set aside.
8. Squeeze river noodles with wide noodles, so the amount of water for cooking noodles must be enough. After boiling water, add noodles. After the noodles are completely soaked in water, turn the fire to medium heat and start cooking noodles. (The cooking time in the picture is about 5 minutes. )
9. Take out the cooked noodles with chopsticks, put them in the prepared mineral water, and cover them with the prepared egg fried sauce and diced shallots.
10, let Zhajiang Noodles stand for 1 min, and the sauce flavor in the fried egg sauce will gradually blend into the noodle soup, and the soup will show a sauce color and give off a strong fragrance.