Ingredients
Appropriate amount of noodles (raw)
Pork belly 1 piece
seasoning
salad oil
of appropriate amount
soy
a little
ginger
of appropriate amount
cooking wine
of appropriate amount
sweet sauce made of fermented flour
of appropriate amount
salted and fermented soya paste
of appropriate amount
spring onion
of appropriate amount
Zhajiang Noodles's approach
1. Wash the pork belly thoroughly.
Step 2 cut the fat and lean meat.
3. Slice the fat meat first
4. Cut the meat slices into small dices the size of soybeans
5. Slice lean meat into strips
6. Cut the lean meat into cubes, too
7. Cut ginger into Jiang Mo.
8. Put the oil in the pot and put the diced fat meat just cut. stir-fry
9. Add the diced lean meat when the water is dry and slightly oily.
10. Add cooking wine.
1 1. Add Jiang Mo and stir-fry the fragrance.
12. Add a small amount of soy sauce.
13. Put it in a bowl for later use.
14. Clean the pot and put some oil again. Add two spoonfuls of yellow sauce and two spoonfuls of sweet noodle sauce, stir-fry until it feels a little brushed, but don't fry it.
15. Add the diced meat just made.
16. add water to dilute, stir and start to simmer for about 15 minutes.
17. Finally, add chopped green onion and stir.
18. The fried sauce is ready.
19. When the water meets, the noodles are added. When boiling, a bowl of cold water is added, and then the noodles are boiled.
This is fried sauce. See the oil flower on it? Smells good!
Put some oil on the top of the fried sauce in the noodles first, so that the noodles will separate and not stick together. Then add a spoonful of fried sauce, topping whatever you want, shredded cucumber, bean sprouts and so on.
knack for cooking
Talk about some key points of making fried sauce:
1, first of all, you must use pork belly, and the fat and thin ones should be treated separately. The pork belly must be stir-fried in the oil pan, which is the feeling that it will collapse when you eat it at last.
2. To make fried sauce, you must have at least soybean sauce, but soybean sauce is a little salty, so you can add some sugar or sweet noodle sauce. If your soybean sauce is very salty, I suggest adding some sugar directly. When you put it in soybean sauce, you must add water to prevent it from burning. But you can't cook it for too long to prevent the sauce from getting burnt. The ratio of soybean sauce to water is generally 2:1.
3. Noodles must be somersaulted to be delicious. You know, Zhajiang Noodles noodles can't be overcooked. Generally, when cooking noodles, I have a second trick, that is, after the water boils, put noodles under it, add a bowl of cold water after the noodles roll, and turn off the heat when the water boils again. If you want to make cold noodles in cold water, but you don't need to make Zhajiang Noodles, a trick is to mix the noodles with oil in fried sauce, and then add fried sauce and other vegetables, so that noodles are delicious and enjoyable!
4. To make fried sauce, there must be chopped green onion, and it must be put at the end. This is the crowning touch, so don't forget it.
5. Some ingredients are essential for making fried sauce. Except pork belly and yellow sauce, Jiang Ye is a must, and the taste will come out after the fragrance is exploded.
6. After making the fried sauce, other toppings are not very important. Generally, vegetables that are in season in summer, such as bean sprouts, cucumbers and soybeans, can be put in Zhajiang Noodles.