Bean paste100g, sweet noodle paste100g, 300g of pork and 300g of noodles.

Accessories:

Appropriate amount of onion, ginger and garlic, 5g of soy sauce, cooking wine 10g, cucumber, mung bean sprouts and carrots.

Steps of minced meat Zhajiang Noodles

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1, Xinhe sweet bean paste.

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2, pork should be seven points thin and three points fat.

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3. Cut the fat and lean meat into dices respectively.

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4. Chop onion, ginger and garlic for later use.

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5, put the right amount of oil in the pot to heat, add the fat diced and stir fry until the diced meat is oily.

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6. Add the diced lean meat and continue to stir fry until it changes color.

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7. Add onion, ginger and garlic and mix well.

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8. Add bean paste.

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9. stir fry evenly.

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10, add appropriate amount of boiling water, stir well and turn to low heat.

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1 1. Add the sweet noodle sauce and stir well.

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12, simmer the sauce with low heat to darken and concentrate.

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13. Wash bean sprouts, shred carrots and blanch.

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14, cucumber is cut into filaments.

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15, blanch the noodles with boiling water, and then add water.

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16. Put the noodles in a bowl, put the bean sprouts, carrots and shredded cucumber on the noodles, and pour the diced pork fried sauce.

skill

Never ignore the garlic on it.

The ratio of bean paste to sweet noodle paste is1; 1. Sweet noodle sauce is easy to stick to the pot, and bean paste is stir-fried with boiling water.

How to be simple and delicious in Zhajiang Noodles? How to make fried sauce? Zhajiang Noodles is a very good pasta. Although it looks like a simple bowl of noodles, it is still a bit troublesome to make. However, the dregs of the river taste good, and the essence is in a bowl of thick fried sauce. If you want to learn, you may find it troublesome for the first time, but it is not very troublesome to do it a few times. Let's talk about the simple method of slag river surface first. Friends with strong hands-on ability can simply try it.

First, the preparations for Zhajiang Noodles.

Zhajiang Noodles consists of these parts: fried sauce, noodles and cucumber. Noodles You can buy the round, slightly thicker noodles, which will be very chewy and very suitable for eating on the slag river. Cucumber should be shredded and mixed in Zhajiang Noodles, so it won't get tired of eating. You can choose sweet noodle sauce and soy sauce, which will make Zhajiang noodles more fragrant and not very salty.

Second, the practice of slag river surface.

First, cut the pork belly into small diced meat, and it is best to separate the fat from the thin. Prepare a bowl of seasoning in a small bowl, that is, two spoonfuls of sweet noodle sauce, two spoonfuls of soy sauce, one spoonful of soy sauce, one spoonful of soy sauce, one spoonful of oil consumption, sprinkle some spiced powder, pour some sugar, and then stir well. Pour an appropriate amount of cooking oil into the pot. After the onion, ginger and garlic are sauté ed, take them out and throw them away. First pour the fatter diced meat into China and stir fry. When the surface turns yellow, pour in diced lean meat and continue to stir fry. Wait until the diced meat turns yellow, pour in the sauce just prepared and continue to stir fry.

Stir-fry while adding a bowl of water evenly mixed with starch, pour into the pot, stir-fry over high fire, and collect the juice over low fire. You can cook it when it's sticky. At this time, a bowl of delicious fried sauce is ready. Then boil the noodles in water. After the noodles are out of the pot, you can blanch them in cold water, which makes them taste smoother. Add the freshly prepared fried sauce and refreshing shredded cucumber, and Zhajiang Noodles will be ready.

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Authentic Old Beijing Zhajiang Noodles's Practices and Ingredients Authentic Old Beijing Zhajiang Noodles: Teach you the secret recipe of fried sauce, which is full of Beijing flavor and so authentic!

Ingredients: pork belly, noodles, cucumber, dried yellow sauce, sweet noodle sauce, garlic, Tong Tong, ginger, star anise, rock sugar, yellow wine, salt and edible oil.

Exercise and Steps:

1, cut the pork belly into smaller dices and pick it up with chopsticks; Wash cucumber and shred; All shallots, garlic and ginger are minced; Take a small bowl, add appropriate amount of dried yellow sauce, add a little water and mix well, then add appropriate amount of sweet noodle sauce and mix well, the ratio is about 3: 1, and mix well for later use.

2. Pour a little oil into the pot. When the temperature reaches 60% to 70%, add onion, ginger, minced garlic and star anise and stir-fry until fragrant. Then pour chopped pork belly, stir fry quickly with low fire, then pour in the mixed sauce, add appropriate amount of yellow wine and rock sugar, cook with a spatula, and stir in one direction at the same time. After the crystal sugar is completely melted, continue to cook until the sauce is oily and the soy sauce is separated.

3. After the fried sauce is cooked, start to cook noodles. Heat a proper amount of water in a pot, blanch the noodles in boiling water once until bubbles appear, then take out the noodles and cool them in cold water. After boiling in a pot of water, drain the noodles and cook them in boiling water again. Take it out and put it in a bowl, add shredded cucumber, pour in fried sauce, and mix the fried sauce while it is hot.

In addition, when doing Zhajiang Noodles, the key is to master the following points:

First, choose pork belly. Although many people think that fat is greasy and like to use pure lean meat to make minced meat, in fact, the pork belly with three fat and seven thin will taste better, because the appropriate content of animal fat can make fried sauce smell more fragrant and fleshy.

Second, adjust the proportion of sauce. When making fried sauce, the two most important sauces are dried yellow sauce and sweet noodle sauce. The ratio of these two sauces has a great influence on the final taste and mouthfeel. Generally speaking, the ratio of yellow sauce and sweet noodle sauce mixed with water is about 3: 1. If the final sauce is too sticky, you can add a little cooked noodle soup when stirring, which can make the fried sauce and noodles mix more evenly.

Third, simmer the sauce slowly. When frying sauce, you need some patience, stir slowly with low fire and cook at the same time, so that the sauce is delicious enough and more fragrant.

Fourth, noodles were drowned. Many people like to cook noodles directly. Bianxiao people are used to cooking noodles with cold water before cooking noodles and mixing sauce, so that noodles don't taste sticky. But it also depends on personal preference. Some people like sticky noodles, so there is no need to blanch them.

The fried sauce made in this way is very fragrant. The noodles cooked at home are thick and delicious, with a strong flavor and a strong flavor of old Beijing. Really authentic! After learning, brothers in Beijing can do it by themselves when they go out.