1。 Buy a bag of dried yellow sauce first (a small bag is enough, if there are two people)

2。 Go home and pour out the dried yellow sauce (depending on your appetite) and put it in a bowl. Then use water (raw water is enough)

Stir slowly and evenly

3。 Dice the meat (preferably a little fat). The smaller the cube, the better. Nbsp; Cut the onion into powder and set it aside.

4。 Heat the oil pan and pour the oil. How much depends on your preference. Of course not too little, or it will stick to the pot.

5。 When the oil is hot, add the diced meat and stir fry.

6。 Diced meat is cooked. Pour the prepared sauce into the pot. At this time, the fire should be turned into a small fire.

7。 Cook the sauce slowly over low heat, stirring constantly with a spatula to avoid sticking to the pot. At the same time, according to the thickness of the sauce, add the right amount of water.

8。 Pour chopped green onion into the pot and beat two eggs (it is more appropriate to put two eggs in half a bag of dried yellow sauce) into the sauce.

Stir well with a spatula.

9。 When the sauce is fragrant and turns bright yellow, turn off the fire and take the sauce out of the pot. The longer the sauce is cooked, the better.

Because you can squeeze the oil out of the yellow sauce)

10。 If you can't eat the sauce (boiled), put it in a bowl, cover it with plastic wrap and keep it in the refrigerator. Eat next time.

It is best not to put it in the open air to avoid hair loss.

Note: Never put salt in the sauce! ! ! Because the sauce itself is salty.

The above is the method of sauce. Here's how to cook:

1。 Wash cucumber and shred for later use.

2。 Soak the yellow flowers and fungus for later use. Eggs and tomatoes for later use.

3。 Blanch mung bean sprouts and celery for later use.

4。 Put the pot on the fire and heat it with a little oil. Put the eggs in the pot (one is enough) and fry them until they are cooked.

. Add tomatoes cut into several petals, slide the pan (this is also for soup and clear mouth), and then add well-developed yellow flowers and

Add a little salt to the fungus. Because the sauce will be salty, all dishes should be light!

Finally, after the noodles are cooked, you can mix the sauce and put your favorite dishes at will. A bowl of delicious

Zhajiang Noodles's out!

Note: You can put a little noodle soup in the noodles in the bowl. Because the handmade noodles will be compared after they are served.

Sticking together, a little soup will be smoother and easier to mix.

Noodles with Soy Bean Paste, Beijing Style

Practice: raw materials: noodles 250g, diced meat 150g, yellow sauce 40g, chopped green onion, yellow wine, sesame oil, lard, sugar, soy sauce and monosodium glutamate. Practice: ① Heat the wok until the oil is 80% hot, add chopped green onion, stir-fry for a while, add diced meat, stir-fry with yellow sauce and yellow wine until the pork is cooked. After the meat is separated from the sauce, add a little sugar and clear soup, stir fry for a while, add monosodium glutamate and sprinkle with sesame oil. (2) Peel the noodles in a boiling pot, put them into a big soup bowl after cooking, and add the fried sauce.

Noodles with soybean paste

Ingredients: 300g of pork rump, 250g of yellow sauce, noodles;

Accessories: green garlic, mung bean sprouts, shredded cucumber;

Seasoning: cooking oil, salt, sugar, chicken essence, chopped green onion, beer;

Exercise:

1. Wash pork and cut into cubes the size of soybeans, dilute yellow sauce with beer, and cut green garlic into powder;

2, sit in a pot and ignite, add water, cook the noodles and remove them for later use;

3. Put oil in the pan and stir-fry diced meat in hot oil. Pour into the prepared yellow sauce and stir repeatedly. Add sugar and chicken essence according to your taste.

Salt, until all the steam evaporates, take the chopped green onion out of the pot, pour it into a bowl with noodles and sprinkle with chopped green onion.

Features: salty and fragrant.

Zhajiang Noodles practices from other places:

one

There are egg sauce and meat sauce on the slag river, depending on which sauce you like.

The practice of egg sauce: a well-mixed egg, chopped green onion, Jiang Mo, diced pepper, oil and soy sauce; Heat the wok oil, add the ingredients and stir-fry a few times, then add the sauce and stir-fry for 2-3 minutes, then serve.

The practice of meat sauce: diced meat (beef, etc. ), chopped green onion, Jiang Mo, diced pepper, oil, soy sauce; Heat the wok oil, add the ingredients and stir-fry a few times, then add the sauce and stir-fry for 2-3 minutes, then serve.

Cooking method of noodles: put water into a large pot to boil, add dried noodles or handmade noodles, turn off the heat after cooking until the noodles are soft, take them out, rinse them with cold water several times, and let the noodles cool.

Take a bowl of cooked noodles, add fried sauce, then add shredded cucumber and chopped coriander. Ok, a bowl of delicious noodles is ready. Please try it.

Add: the sauce should be sweet noodle sauce (some people like to eat dried yellow sauce), and the sauce should be stir-fried for about 30 minutes. Noodles must be made by hand. Add vinegar and garlic, it's delicious!

Second,

Zhajiang noodles prefer meat sauce. Meat: pork is 7 essence and 3 fertilizer (with or without skin), and sauce: "must" use "thin" yellow sauce ("sweet noodle sauce"? At present, there is no good thin yellow sauce on the market, and we can only rely on luck. "Sauce" is very important.

Practice: put oil (a little more), put sauce when the meat is ripe, and keep stirring during the period. When the sauces 6 and 7 are ripe, add water (depending on the amount of sauces) and continue stirring. The sauce is almost cooked when it bubbles. Turn off the fire and put the chopped green onion (if you put it aside, it will be burnt by now, not to mention the smell of chopped green onion)

How to eat: Noodles (especially hand-grabbed noodles) are cooked. Noodles are divided into two types: picking the pot (directly taking it out of the pot and putting it in a bowl) and dipping it in water (putting the noodles in a big basin and pouring cold water). Water tastes delicious. Put the noodles in a bowl, and put aside the sauce, vinegar (if necessary) and noodles (shredded cucumber and diced celery ... depending on individual circumstances). Well, let's see if you are greedy.

Note: If you like spicy taste, dry the pepper first, and then put it aside for seasoning. Salt, sesame oil ... add according to personal preference.

As soon as the braided meat changes color, add the sauce and simmer the best honeycomb.

It is easy to paste the pot (the bottom of the pot) when the fire is big. When the sauce is cooked, add the chopped green onion and stir-fry until there is no smell of raw green onion. Turn off the fire and get out of the pot.

Third (added to 1 and 2)

Yellow sauce and sweet noodle sauce should be mixed, about half and half, which will have the salty taste of yellow sauce but not its sauce taste. More oil. Meat should be fat and thin, and chopped separately. The fat meat should be diced, the size of the chopstick head, and the lean meat is slightly smaller, but don't cut it into minced meat. Fat meat first, then lean meat. When frying sauce, you must fry until the sauce and oil are separated, and the two are not integrated, so that you will have the oily taste of fat meat and the dry taste of lean meat.

In addition, it takes a long time to cook, not just to cook, but also to put some diced potatoes and use potato starch to improve the flavor of meat!