Old Beijing Zhajiang Noodles Materials: 500g of semi-fat and semi-lean meat powder, clear water 1 bag, scallion 1 50ml, mung bean sprouts 1 spoon, 200g of cucumber, noodles1,garlic and vinegar. Appropriate method: 1. Pour the soy sauce and yellow sauce into a large bowl, and then add 65438. Cut the onion into sections for later use. 2. Pour more oil into the pot and heat it. When the oil is hot, add chopped green onion and stir-fry for half a minute. Then pour in minced meat and stir-fry until it becomes discolored and immature. Then pour in the prepared yellow sauce and stir-fry slowly for 7 or 8 minutes with minimum fire. 3. Blanch the washed mung bean sprouts with boiling water and take them out immediately. Wash cucumber and shred; Chop garlic into minced garlic for later use. 4. Boil the scalded water of mung bean sprouts, cook it in noodles, then take the noodles out and soak them in cold water, then pick them up and put them in a bowl. 5. Finally, put mung bean sprouts and shredded cucumber on the noodles, add 1 spoon of fried sauce and minced garlic, and pour a little vinegar and mix well to decompose the picture ... Sweet potato's intimate suggestion: 65,438+0, it is best to choose semi-fat fried sauce meat. Stir-fry the sauce slowly with low heat, and the sauce will be especially fragrant. 2. Blanch the mung bean sprouts with boiling water for 5 seconds, not too soft, and the taste is a bit crisp. 3. Personally, I think vinegar and garlic are both made from squeezed noodles, so it's better not to throw them away. I have seen many Beijingers chew the whole garlic raw when they eat Zhajiang Noodles, but I can't stand it. 4. Papaya says, authentic Zhajiang Noodles.