When soaking mushrooms, we put mushrooms in warm water and then add a spoonful of sugar, which can effectively promote the soaking of mushrooms. After the noodles are cooked, take them out with warm water once. The noodles don't stick to your hands and have a refreshing taste. Slag river noodles are usually served with a bag of slag river noodles sauce, a spoonful of bean paste and 1-2 spoonfuls of sweet noodle sauce according to personal taste, which makes the taste better.
Do you have any tips to share when you want to make a delicious Zhajiang Noodles?
1, cut the onion and ginger, and dice the onion.
2. Wash the meat and cut it into minced meat. I beat it into minced meat at the meat place. Pay attention to this kind of fat when choosing meat, it will taste better.
3. Pour the right amount of oil into the pot. The oil is hot, so we add minced meat and stir fry. After frying until the color changes, we put the chopped green onion and ginger into the pot and stir fry together. Then, add soy sauce and sweet noodle sauce, continue to stir fry, stir the sauce evenly, add soy sauce, oyster sauce, sugar and salt, and add a little water.
We wait for the water to boil, then put the noodles in, cook them and take them out.
5. Pour the fried sauce into the bowl and it's done.
To make noodles, it's best to choose three fat and three thin pork belly and cut it into cubes, not minced meat. Stir-fry the meat first and then stir-fry the sauce. The sauce should be put into the pot three times to ensure that the yellow sauce is completely fried. You can't add too much water to the slag river. If there is too much water, the taste of fried sauce will be lost. These are the practices of Zhajiang Noodles shared by Bian Xiao. Remember to collect it and forward it if you like. You can try it at home by yourself.