Diced meat 200g

Potatoes 1 piece

flour

(hen's) egg

3 tablespoons bean paste

Soy sauce 1 spoon

3 tbsp oil

A few slices of onion and ginger

Star anise 1 piece

cucumber

bean sprout

carrot

The practice of potato Zhajiang Noodles?

Flour and eggs are thoroughly kneaded into a ball, baked for half an hour, and rolled into a thin dough sheet with a thickness not exceeding 0.3 mm. (If the panel is not big enough, divide the baked dough into two parts first, and roll out one part.)

Fold up. Sprinkle some dry flour before each folding to prevent sticking when cutting.

Then cut into the width you like. If you eat the cut noodles directly, you can cook them in two pots. If you don't eat it directly, divide it into portions and freeze it in bags.

Peel and dice potatoes, and rinse with water several times.

Heat oil in the pan, stir-fry onion and ginger until fragrant, add diced meat and stir-fry until it changes color, and add bean paste and stir-fry for 1-2 minutes.

Add diced potatoes, pour in soy sauce and stir-fry evenly.

Finally, add water without potatoes. Bring to a boil with high fire, add an octagonal, and simmer over medium heat until the potatoes are cooked and the soup is sticky.

Put the cooked noodles into a bowl, add potato fry sauce, add cucumber, bean sprouts and carrots and mix well.

Tips

I use Xinhe June fragrant bean paste, which is slightly sweet, and there is no need to add sweet noodle paste. It's not too salty. If you are salty, you can add a tablespoon of soy sauce. I think this sauce tastes very good, but after trying it three times, I finally think this formula is the best. It's purely personal recommendation. If you like Liubiju dry yellow sauce in old Beijing, it's ok.