What is the difference between Shanxi Zhajiang Noodles and Beijing Zhajiang Noodles? Two differences, two flavors!

2017-09-06 wangreg Read 463 Redirect 40

I believe everyone has heard of Zhajiang Noodles

It originally originated in Beijing and is a Shandong Shandong cuisine< /p>

While watching "In the Name of the People"

Did you see Director Hou Yong eating noodles with soy sauce

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< p>Also from "Beijing, Shanghai and Guangzhou Still Believe in Love"

Zhu Yawen squatted at home and served noodles with fried soybean paste

He also said that if you add raw garlic, the taste will be right

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But since the noodles spread all over the country

The noodles have been made in different ways

We also have fried noodles in Shanxi, and they taste great

The taste is very different from the fried noodles in Beijing

So what exactly are the fried noodles in Shanxi and Beijing? What's the difference?

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Shanxi Zhajiang Noodles eat meat, Beijing Zhajiang Noodles eat sauce

Shanxi Zhajiang Noodles

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Ingredients:

200 grams of fat and lean minced meat, half a small onion, 3 garlic sprouts, 3 potatoes, an onion, ginger, garlic bean paste

Method:

(1) Peel and dice a potato, boil in boiling water for about 2 minutes, drain and set aside;

(2) Cut onions into dices, cut garlic sprouts into small pieces and set aside;

(3) Chop a small piece of green onion, three cloves of garlic, and three small slices of ginger. If you don’t like ginger, you can cut it into fine pieces or use ginger powder instead;

( 4) Put a small amount of oil in the pot and fry a few peppercorns until fragrant. When it is 70% hot, pour in the minced meat and break it up quickly. Stir-fry until the meat changes color. Add onions, ginger and garlic, pour in cooking wine and soy sauce;

( 5) Stir-fry until oil comes out, add onions and garlic sprouts, stir-fry until they change color, add diced potatoes;

(6) Add bean paste, stir-fry evenly, pour in boiling water, remember to use boiling water;

< p> (7) Add salt and MSG before serving. Because it is used for seasoning noodles, it needs to be salty to taste better!

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This is just one of the practices. There are different practices in different places in Shanxi. Some Taiyuan people (not sure what area), traditionally Stew and stir-fry several kinds of vegetables together with oiled meat/fried meat, etc., and eat it as a topping for pasta. This method is called "fried sauce" or "mixed sauce". It may be a mixture of several ingredients. Meaning, in Mandarin it can be written as "zazhao". The fried sauce in central and southern Shanxi is "small stir-fried minced pork". When my family eats fried noodles (mixed sauce noodles), the method is to cut the meat into pieces the size of the head of a chopstick, stir-fry them and then add a small amount of soy sauce or black sauce. or bean sauce or tomato sauce for coloring and seasoning. Stir-fry the minced meat and heat water to simmer for a while. When the flavor is strong, serve it over noodles. It can also be served with any side dishes such as mustard mustard, mushrooms, eggplant, tofu, etc. A kind of sauce-like dish, the mature method is stir-frying (short-time stewing) of Jin cuisine.

Beijing Zhajiang Noodles

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Do you remember when Gu Ming asked Xin Yi about his mother’s story in "The Spring Breeze Is Not as Good as You", Xin Yi said To describe his mother, it would be a bowl of noodles with hand-made noodles, marinated with peanut oil, pepper oil, pork belly, yellow noodle sauce, and a huge number of dishes!

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Materials:

Pork belly, Liubiju yellow sauce, Limin sweet noodle sauce, water, green onions, ginger, aniseed, 1 tablespoon dark soy sauce, fresh noodles, 1 cucumber, Xinmei radish, soybeans, garlic, salt, homemade chicken essence, Appropriate amount of sugar.

Method:

(1) Choose fat and lean pork belly, cut into soybean-sized dices. Finely mince the onion and ginger, and shred the cucumber and Xinmei radish.

Soak the soybeans overnight in advance, cook them, fish them out and set aside;

(2) Liubiju yellow sauce and Tianjin Limin sweet noodle sauce;

(3) Add yellow sauce (Liubiju) Dissolve an appropriate amount of water;

(4) Stir the yellow sauce until there are no particles;

(5) Mix the yellow sauce and sweet noodle sauce (limin sweet noodle sauce) in a ratio of 4:1, that is 4 parts soybean paste and 1 part sweet noodle sauce;

(6) Heat the pan and pour in an appropriate amount of oil (the ratio of edible oil to sesame oil is 4:1). More oil is needed. When the oil is hot, add a large Fry the ingredients until fragrant

(7) Pour in the minced meat and stir-fry;

(8) Stir-fry the minced meat until it changes color, then add the minced ginger and stir-fry evenly;

( 9) Pour in the yellow soy sauce and stir-fry;

(10) Add a spoonful of dark soy sauce to adjust the color;

(11) Add the minced green onions and stir-fry;

( 12) Pour in an appropriate amount of cooking wine, add some salt to taste, and some homemade chicken essence to taste;

(13) Stir and stir-fry constantly to prevent the pot from sticking until the water in the sauce is completely released and the sauce and oil are obvious Separate and the oil floats on the surface of the sauce;

(14) Add some minced green onions before turning off the heat (you can omit it if you don’t like it)