How to make delicious Zhajiang Noodles at home? Zhajiang Noodles is a typical old Beijing snack, which literally means fried sauce. Sauce has to be fried before it has a flavor. Some people make Zhajiang Noodles not fried sauce but boiled sauce, so the fried sauce has no flavor, only sauce flavor.

Another key point of the home-cooked version of Zhajiang Noodles is that the onion is put twice, which makes the fried sauce taste better. Let's share with you my practice in Zhajiang Noodles. Not necessarily authentic, but very delicious.

==== Zhajiang Noodles Homemade Edition = = =

Prepare ingredients: dried yellow sauce, sweet noodle sauce, pork belly, onion, star anise and monosodium glutamate.

production method:

1. Wash the pork belly, peel it and cut it into small dices, the size is the size of the little finger nail cover. Add a proper amount of water to the dried yellow sauce and stir it into a uniform and delicate paste, which cannot have dried yellow sauce particles and has the same consistency as the sweet noodle sauce. Mix the two sauces together, and cut one third of the green onions into chopped green onions and two thirds into diced green onions. Don't put too much star anise.

2. Heat the oil in the pan, add the diced pork, stir-fry the diced pork until it smells fragrant, and the surface turns slightly golden yellow. Add chopped green onion and stir-fry it dry, then stir-fry it slowly in the prepared big sauce with low fire, and stir-fry the big sauce until it smells fragrant, and the water in the sauce is slightly drained. Finally, add the remaining diced green onion and monosodium glutamate and stir it evenly. Fried sauce is fried slowly with small oil fire, so that the sauce flavor can be fried. You can't open a big fire and it is easy to paste the pot.

3. After the fried sauce is made, the noodles are cooked. If the noodles are handmade noodles, you can add an appropriate amount of eggs when mixing the noodles, instead of adding salt. Adding salt will increase the salinity, because the fried sauce itself is salty. Adding eggs can also increase the strength of noodles. When rolling noodles, first roll them into noodles, sprinkle with proper amount of flour, then roll the noodles on a rolling pin and push them from the middle to both sides by hand, so that dry noodles can save energy.

tip: Zhajiang Noodles has a strong sauce flavor and is salty and delicious. It's a very delicious food. It's different to eat Zhajiang Noodles in winter and summer. In winter, it's cold to eat hot noodles, and you can eat them directly from the pot. In summer, you can take them out and put them in cold water for a second time, so that they won't be too hot to eat, and the noodles that have been watered are more delicious.

summary: Zhajiang Noodles originated in the northeast, which was brought by Manchu when they entered the customs, and prevailed in Beijing. So now Zhajiang Noodles will be preceded by the words old Beijing. When making the home-cooked version of old Beijing Zhajiang Noodles, we mainly pay attention to the cooking time and the order of putting diced onion. If the diced onion is put too early, it will taste bad when heated, which will affect the taste. Therefore, the diced onion is put later to avoid being heated for too long.