How to cook in Zhajiang Noodles, Beijing, which is delicious, authentic and smooth? Zhajiang Noodles is the most representative cultural symbol in Beijing. Like "alley" and "quadrangle", it is very recognizable. For old Beijingers, Zhajiang Noodles is one of the indispensable specialties all year round.

If you don't eat for a few days, you have to finish this bite to satisfy your hunger, even if Mr. Liang Shiqiu is all his loyal fans. Mr. Liang Shiqiu once said, "There is no one in Beiping who doesn't like Zhajiang Noodles.". In every word, all exudes a love for old Beijing and Zhajiang Noodles from the inside out.

If you want to make an authentic and delicious Zhajiang Noodles, you can't make do with every step. And every step must be done well. Today, I will share a number of tips with you and take you a pure and delicious Zhajiang Noodles.

The secret of pork life is to choose four parts fat and six parts thin, and the fried animal oil is more and more fragrant. Boil it again, then drain the water. It is best to choose four parts fat and six parts thin for raw pork, and the fried animal oil is more and more fragrant. The ratio of fresh dried yellow sauce to dried sauce is 3: 1, and the yellow sauce should be boiled with warm water in advance. When cooking the sauce, simmer it gradually and mix it evenly. Don't stir it too fast.

Tip 2: When cooking noodles, you don't have to cover the pot, and the whole process must be popular. The ratio of fresh and dried yellow sauce to dry sauce is three to one, and the yellow sauce should be boiled with warm water in advance. When cooking the sauce, simmer gradually, add a little cold water, then boil, and then release water. It is best to choose four parts fat and six parts thin for raw pork, and the fried animal oil is more and more fragrant.

The ratio of fresh and dried yellow sauce to dried sauce is 3: 1. After three times, fresh noodles become more and more stiff after being stimulated by cold water, and they have to be cooked in cold water again to avoid sticking together.

Tip 3 hot pot side dishes are selected according to the vegetables of the season. In spring, it is usually paired with Toona sinensis buds and bean sprouts, and in winter, it is paired with bamboo sticks. Mung beans, shredded cucumber, onion and so on, a bowl of delicious old Beijing Zhajiang Noodles is ready.