The essence of Zhajiang noodles is that bowl of sauce. What are the characteristics of the slag river in Beijing?

When it comes to food, as a senior foodie, you can talk for three days and three nights. Let's say casually that Guangdong's Cantonese cuisine is well-deserved, Fujian's Fujian cuisine is sweet and delicious, Sichuan cuisine is extremely spicy, but it still enjoys it, as well as Shanxi's pasta and Beijing's roast duck. But when it comes to Beijing cuisine, besides roast duck, we have to mention two dishes, one is shredded pork with soy sauce in Beijing, and the other is Zhajiang Noodles in old Beijing. Especially in the hot summer, it is very interesting to have a bowl of fresh squeezed noodles. The essence of Zhajiang Noodles lies in the cooking of fried sauce. Let's have a look. What are the characteristics of the slag river?

In fact, Zhajiang Noodles is very common in the north where pasta is very popular, and it is not unique to Beijing. However, the reason why Zhajiang noodles are famous in Beijing lies in the cooking of its sauces. Let's see how to make a bowl of delicious fried sauce first. There is delicacy here. First of all, we need to choose fat and thin pork belly, wash it and cut it into small pieces, and put it in the refrigerator for refrigeration; Secondly, sauce is the most critical. Authentic fried sauce is a mixture of three sauces, namely, our common soy sauce, bean paste and dried yellow sauce, which need to be stirred evenly with clear water.

After selecting the materials, we began to cook the sauce. First put oil, ginger, onion, garlic and star anise in the pot, and stir-fry diced meat until it turns yellow. At this time, you need to add white wine to remove the fishy smell, and then pour in the mixed sauce. Stir-fry with low heat, and stir constantly during the stir-fry. In this way, the diced meat and sauce are mixed evenly to make it more delicious, and the other is to prevent the pot from being burnt. How ripe is the sauce? Let's see if the oil and sauce are separated. If it has been separated, the sauce will be cooked.

The rest is to prepare other dishes and cook noodles. The process of cooking noodles is very simple, so I won't say much. Generally, the side dishes of old Beijing and Zhajiang noodles are shredded cucumber, soybean sprouts, shredded radish, cooked soybeans, chopped green onion and garlic slices. According to your own taste, you choose the side dishes to put on the noodles, add the fried sauce and mix well. Looking at the adjusted Zhajiang noodles, I suddenly felt hungry. Let's have a big meal together!