There is no so-called "authentic" Zhajiang noodles, but Zhajiang noodles from her own family are the most "authentic". 100 restaurants fry sauces with different flavors.
There is nothing authentic about the slag river, and everyone does it differently. One thing to remind, in Beijing, anyone who is marked with the words "authentic" and "old Beijing" must be careful. Since I was a child, I loved to eat noodles with dregs, and I was used to the dishes cooked by my mother, especially the diced fat meat. I take a bite, the mixed fragrance of oil and meat is delicious. Now the things in the shop outside are gaudy in style and taste really inferior to those at home. I make my own Zhajiang Noodles, but the key is fried sauce. Let's talk about my own method of making fried sauce. I. Raw materials: 1. Dry sauce: 1 bag Liubiju or Tianyuan 2. Sweet noodle sauce: 1 bag 3. Skinned fat and lean meat: more than half a catty, the more the better. Onion: 1 garlic mushroom or Pleurotus eryngii 5. Cooking oil, cooking wine, Jiang Mo and thirteen kinds of spices. Chop chopped green onion: nothing else, just more, more, just one onion. 2. fry sauce: stir-fry diced meat: put oil in the pot and stir-fry diced meat. Diced fat meat and diced lean meat should be fried separately. First add the diced fat meat, pour in the cooking wine, drain the water, add thirteen spices, stir-fry until the diced fat is slightly yellow, then add the diced lean meat, stir-fry until fragrant, and serve out for later use. Cook onion oil and fried sauce at the same time: put more cooking oil in the pot, add half a chopped green onion to the cold oil in the cold pot, and simmer slowly. Keep stirring while cooking to prevent the chopped green onion from being cooked unevenly. After the chopped green onion is completely dried, continue to cook until the color is slightly yellow and fragrant, pour hot oil into the sauce while it is hot, stir fry with low heat until all the sauce bubbles, and pour all the diced meat, and stir well with the sauce. Keep stirring during the period, because the sauce loves to paste the pot, so the taste will be bitter. After a long time, the sauce is boiled, and the oily soup oozes out. Pour in the other half of chopped green onion, stir well, and take out the pot. Iii. Key points: 1. Dry sauce and sweet noodle sauce, the ratio is 5:3. The sauce should be mixed with water, not soy sauce, not salt or other seasonings. Thin and thick should be moderate, too thick is easy to paste the pot, too thin to fry _ soup. 2. It should be more dinning, less fat. Fried sauce has no meat flavor without meat, and lean meat is too firewood. 3. Diced meat can be chopped, but not twisted;
Can be unbreakable thick, just one centimeter;
Chop the fat and thin separately and fry them in the pan. Be sure to peel it, it is not easy to bite with skin. 4. Stir-fry diced meat first, and then boil scallion oil. These two steps are done separately, with constant stirring in the middle. Stir-fry scallion oil with low fire, stir-fry fat. Simmer the sauce and soak it a few times. Finally, pour in diced meat and bring to a boil.
The so-called authenticity in old Beijing and Zhajiang is actually a matter of opinion. But there are three criteria to judge, one is fried sauce, the other is dish code, and the other is noodles themselves. Usually, the sauce used for fried sauce is woken up with bean sauce, steamed with sweet noodle sauce and water, and the sauce is rich. Stir-fry pork belly with a little oil, add sauce soup and simmer, add seasoning and chopped green onion. The above description is the words and deeds of a chef in Beijing Hotel. If I cook it myself, I don't need spices, just add white wine to taste it.
Wuhua must have meat or pieces of meat, a simplified version of sauced pork. Menu code: cucumber, celery, carrot, lettuce, green garlic bud, baby dish and soybean sprouts are also crispy and delicious, which increases the taste of taste buds. In fact, in the past, materials were scarce, and these vegetables in the north were easy to store and produce. Now you can add your favorite vegetables at will, mainly silk. I have four kinds myself, cucumber, coriander, soul mate, shallot and water, which are related to my personal hobbies. Northeasters like shallots dipped in sauce. The last noodle: vigorous handmade noodles, full of tenacity after constant rubbing. I'm usually lazy myself, and I'm very energetic when I go to the vegetable market to buy a bag of northwest Lamian Noodles. Such a bowl of crispy glutinous rice is full of sauce, and the dregs of the river with endless aftertaste may not be called a real sect. The best thing is the inheritance between the old and the present flexible innovation, leading the public's taste.
Advocating low salt, I use dried yellow sauce, a little sweet noodle sauce, northeast soy sauce and fried sauce, all of which are delicious and authentic at home.
The real religious secret of a simple Zhajiang Noodles is flying all over the sky. More celebrities join. Is it worth it? interesting
There are many places with dregs, such as Shaanxi, Guizhou, Yunnan, Hunan, Sichuan and Chongqing, so there is no so-called authenticity, and the taste of each place is different.
How to make the profits of old Beijing and Zhajiang more and more high?
The purpose of opening a store is to earn wealth, so how to make the operating profit of an authentic old Beijing Zhajiang Noodles franchise store higher and higher from the owner's point of view? Let's have a look. Accumulate word-of-mouth and taste, and build brand value. If the positioning of a brand is related to the promotion of product value, the higher the positioning, the greater the value of the product and the more profits, so brand positioning and product positioning are closely related.
To enhance value, we must pay attention to the combination of store positioning and product positioning, tap the value of products and create the value of brands. You can't raise prices at will, nor can you raise prices or lower prices at will. We need to set the corresponding price according to the actual value of the product and ensure the quality. You get what you pay. Blind price reduction will make the product lose its own value! For cost control, cost control does not mean that you can make inferior products with cheap ingredients, but reduce unnecessary waste while ensuring product quality. On the basis of ensuring quality, try to reduce costs and avoid unnecessary waste. So what is the key to control the cost of a normal beef noodle franchise store? Store rent, utilities, labor wages, procurement of raw materials and other expenses, the main controllable cost lies in the procurement of raw materials. Old Beijing beef noodles have a good reputation in the market, and their brand value and product research and development are fully mature. Operators of beef noodle shops must pay attention to the embodiment of product value when operating, so that consumers can feel a value-for-money mentality. The above are the suggestions to improve the overall profit by joining the old Beijing beef noodles. For more information, please leave a message in official website, Old Beijing Beef Noodles! Article source:
The so-called authenticity means that the fried sauce and food code are closer to tradition and people's love! No matter how great, no one cares! For shops, open stores for a long time and keep the taste and food code of fried sauce uniform! For diners, it is smooth and delicious! Better visual effect! Personally understand, don't spray if you don't like it! ? _
Authentic. Can I think about it? Who did it first? Who created Zhajiang Noodles in old Beijing?