Process: 1. Cut the meat into diced beans.
2. Put the meat in hot oil, change color, add onion and ginger, stir-fry until fragrant, and put the sauce in the pot. It is best to put some warm water in the pot, but only add water once.
3. Stir fry slowly with low heat. Put some sugar when it smells. When the sauce turns red and black, add chopped green onion, sesame oil and cooking wine, stir well and immediately take out the pot.
4. After the sauce is fried, mix well with the side dishes and noodles.
22 Zhajiang Noodles method raw materials: king noodles, pork belly, side dishes, vegetable oil, cooking wine, shredded onion, Jiang Mo, white sugar, yellow sauce and sesame oil.
Process: 1. Cut the meat into pieces and the soybeans are the right size.
2. Take an oil pan, pour in vegetable oil, add diced meat after the oil is 80% hot.
3. After the diced meat changes color, add shredded onion and Jiang Mo, and stir-fry for fragrance.
4. Then put the sauce in the pot.
5. Stir-fry slowly on low heat, and add sugar when the sauce is fragrant.
6. When the sauce is fried into red and black, add sesame oil and cooking wine, stir well and then take out the pot.
7. Take another pot, cook the noodles, take them out, soak them in cold water for several times, and mix the fried noodle sauce with side dishes and noodles to serve.
8. It is particularly important to point out that it is more suitable to eat in Zhajiang noodles in summer, and it can be eaten and sold in the south in all seasons. To make cold-pressed sauce noodles, noodles or dried noodles are always used vigorously in the north, because cold noodles require that the original noodles must be strong and resistant to cooking, and they should be cooked after cooking. Generally, noodles are easy to deteriorate, and noodles with strong noodles can be cooked at will, which is particularly strong to eat, rich in flavor and rich in nutrition.
Concern: 1. Zhajiang Noodles is also called a small bowl of dry fried.
2. Side dishes are an important part of the slag river surface. Generally, there are more than a dozen authentic side dishes, and there are seven or eight rare ones. Common side dishes are cucumber, green beans, soybeans, green garlic, celery, bean sprouts, radish seedlings, shredded radish and so on. Green beans, soybeans and celery need to be blanched with water before mixing.
3. Dry or thin yellow sauce will do. If it is dry sauce, it should be diluted before use. Zhajiang noodles are delicious.