Seasoning: edible oil 30g, sesame oil 1 tsp, soy sauce 1 tsp, bean paste 2 tsp, sweet noodle sauce 2 tsp, sugar 1 tsp.
working methods
1. Soak shrimps and mushrooms until they are soft, and cut off the stems.
2. Wash and chop dried bean curd and garlic, and wash and shred cucumber.
3. Pour oil into the pot, heat it to 50% heat, saute minced garlic, add pork stuffing, shredded mushrooms, dried shrimps, dried bean curd, bean paste and sweet noodle sauce, stir fry, add light soy sauce, water, sugar and sesame oil, and stew and stir fry until it tastes delicious, and make fried sauce.
4. Cook the noodles, take them out and put them in a bowl, add the fried sauce and shredded cucumber and mix well.
Features: The sauce is fragrant, smooth and refreshing.
Chefs know everything: using northeast soy sauce to make fried sauce will have a different taste.
Hot peas Zhajiang Noodles
Raw materials: pork belly, various side dishes, oil, cooking wine, chopped green onion, Jiang Mo, white sugar, yellow sauce, sweet noodle sauce, peas and sesame oil.
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.
Liangzhajiang noodles
Ingredients: noodles, pork belly, side dishes, vegetable oil, cooking wine, shredded onion, Jiang Mo, sugar, yellow sauce and sesame oil.
process
1. Cut the meat into pieces, and the size of soybeans is appropriate.
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 in all seasons in the south.
note:
1. Zhajiang Noodles is also called small bowl 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.