Practice and ingredients of Chengdu Zhajiang Noodles

Copy minced meat. Meat, the most traditional choice is pork belly, half fat and half thin, sitting on the pier with meat in it is really a waste. Slaughter the meat to a pulp. If you slaughter it with a knife, Pippi can cut it open and bite it.

Be sure to use pure vegetable oil when frying, because vegetable oil is not fragrant and minced meat will not stick.

Stir-fry minced pork belly, add sweet noodle sauce and soy sauce. The dosage should be based on the taste and color of the sauce, and nothing else should be added.

You don't need to add cooking wine or ginger, otherwise the sauce will become sticky. If you use carrion, add these. Those who like to eat sprouts can add some, but be careful not to add too much, which is easy to be salty.

Mix the ingredients at the bottom of the bowl. Cooked sea pepper needs a spoon. When cooking cooked sea pepper, it must be pure vegetable oil. Dried sea pepper noodles should be the best of the two thorns. If you like spicy food, you can match it with Chaotian sea pepper noodles. Soy sauce should be a spoon. Soy sauce can be colored or tasted. If you want to pay attention, you can also make your own soy sauce. Garlic mashed water is half a spoon, so you must use cold boiled water to make garlic mashed. A spoonful of sugar is the amount of iron ladle heel for eating fried rice. A spoonful of pepper noodles. Salt and monosodium glutamate 1/4 tablespoons. In this way, the low materials are ready and can be mixed first.

The purest and most traditional base material is no sesame sauce and vinegar, no lard, no sesame oil, no peanuts and walnuts. You can put less if you like. Cook noodles. Noodles are generally thicker and more delicious. You can buy leek leaves, broad noodles and Daoxiao Noodles in the vegetable market. If you are free, you can make your own noodles, and you can add eggs to the noodles. You must be strong and energetic when mixing noodles. When making noodles with wet towels, you should have enough time to master the thickness of noodles by yourself. Generally speaking, the cooked noodles are hard, and it is easy to stick when raked too much, and will not become the same material. Rakes can also affect the taste.

After the noodles are cooked, drain the water first, then put them in a bowl, and then scald the leaves. I like pea tips and celery leaves best. Finally, put the fried minced meat on the noodles and add some green onions, and you're done.