How to make delicious Zhajiang Noodles? What is the secret?

The fried sauce must be fat with diced pork belly, and the meat should be diced pork belly. The sauce should be boiled with Liubiju's dry yellow sauce and mixed with sweet noodle sauce in proportion. Some people say that the ratio is June 4, while others say that it is July 3. It depends on their taste. Those who like to eat sweet mouth should put more sweet noodle sauce, put a little dried mushrooms in the fried sauce and dice them. The fried sauce is delicious. Mix the diced fat with the diced mushrooms when eating. If you don't see onions when eating fried sauce, you can fry onion oil first, or sprinkle chopped green onion at last! Boil cooked oil or stir-fry diced meat with fried pepper oil. Relax the yellow sauce with water and string the hot air on the drawer, so that the pot is not easy to stick when it is hot, and there will be a small fire when the bubbles bubble! Finally, oil, water and sauce are all mixed together to be authentic!

In Sichuan, the most popular steamed stuffed bun fried dough sticks are noodles. The most common breakfast shop is the noodle restaurant, and there are noodle restaurants in all the streets. Many Sichuanese like to eat noodles for breakfast after getting up in the morning. Cooking at home, there are many people in the restaurant above Squeezed noodles are the most common, common and popular pasta in noodle restaurants. Many people like to eat a bowl for breakfast in the morning.

As one of the "Top Ten Noodles" in China, Zhajiang is spread all over the country. When it comes to Zhajiang Noodles, the first thing that comes to mind is Zhajiang Noodles and old Beijing, which belong to the pasta in Shandong cuisine. However, Zhajiang Noodles in Sichuan seems to be different from Zhajiang Noodles in old Beijing. Zhajiang Noodles and Zhajiang Noodles. Some people say that Zhajiang noodles in Sichuan have completely formed their own unique style. However, I don't think there is much difference between the two, and we always follow a principle-never change from our ancestors.

After eating Zhajiang noodles in Sichuan, you may find that Zhajiang noodles in Sichuan are not quite the same as the food you imagined. We Sichuanese have a unique taste of Zhajiang Noodles. Noodles are smooth, chewy and rich in flavor, and are made of fragrant noodles of soy sauce and sesame oil. But the fried sauce in our Sichuan restaurant is often made of Chaozhou meat. It is a very cheap pork, 2 yuan 1 kg pork, with fat meat and lean meat, so it is used by many people to make fried sauce. It's just that the quality of this meat is not very good. If we cook fried noodles at home, the best pork is pork belly, which is fat and thin and has better meat quality.

Ingredients: high-quality pork belly, noodles, carrot 1, cucumber 1.

Seasoning ingredients: a few cloves of garlic, a few shallots, a spoonful of cooked Chili oil, a proper amount of sesame oil, a little pepper noodles, a proper amount of sweet noodle sauce, a proper amount of bean paste, a little cooking wine, a little starch, a spoonful of sugar, a proper amount of soy sauce, a little pepper, a piece of lard, a spoonful of salt and a spoonful of chicken essence.

Production method:

Question: Why is pork belly the best in Zhajiang Noodles? Why do you want to cut it fine?

A: As I said before, the most delicious pork part on Zhajiang noodles is pork belly. Pork belly has a uniform proportion of fat and thin, lean meat is not old, and fat meat is not cotton. After chopping, chop the fat and lean meat together, and it won't be too old to eat after frying. At the same time, the fat part of pork belly contains good lard, and the lard noodles are very delicious. Originally, lean meat and fat meat were independent, so it was necessary to chop them carefully and mix them together, so that the fried sauce was delicious. Many people use cheap Chaoshan pork, especially noodle restaurants, because it is very similar to pork belly after chopping, but this Chaoshan pork tastes bad, its fat is not too frothy, and its oil is not fragrant. So the best pork belly.

The second question: why do you want to put bean paste when frying sauce?

A: If you make fried sauce in other places, you may not put bean paste, but in Sichuan, you usually put a spoonful of bean paste in fried sauce. Sichuanese are used to the taste of bean paste. Putting a spoonful of bean paste when frying the sauce can not only make the sauce have the fragrance and spicy taste of bean paste, but also add a lot of color.

Three questions: Why do you want to put the cooked Chili oil Chili noodles in the noodle bowl?

A: This is a matter of Sichuan people's taste. Cooked Chili oil itself is a very fragrant condiment. Noodles stick together easily when they are out of the pot, so we will mix them with cooked Chili oil and sesame oil, so that they will not stick together easily. At the same time, add some pepper noodles to improve the taste. Sichuan people's favorite taste: spicy.

Four questions: Why didn't the noodle bowl make soup?

A: Actually, soup should be put in Sichuan noodles with slag sauce, but I like to eat noodles with dry mixed slag sauce. Because after adding the soup, the noodles are not easy to be wrapped with sauce, and the sauce tastes rich, smooth and chewy. When soup is added to the noodles with slag sauce, the sauce on the noodles tastes even weaker. But many people like soup. In Sichuan, if you order noodles with dregs, congratulations, the restaurant has soup by default. There is no other reason, just one reason, which seems to carry more weight. You must add dry mixture or dry reed.

Although Zhajiang Noodles written by Sichuanese is different from Zhajiang Noodles written by old Beijing, it also gives us Sichuanese a unique flavor. If we Sichuanese eat noodles for breakfast, Zhajiang noodles can occupy at least three or four floors, and the rest will eat other noodles. In particular, dry-mixed slag river noodles are more popular, smooth and delicious, and chewy.

Hello, I'm Xiao Dong, a gourmet who loves food and likes cooking. I am very happy to discuss the knowledge about food with you here.

Zhajiang Noodles is a traditional pasta in China. However, it is known as one of the "Top Ten Noodles in China" after it spread all over the country. It is a noodle made of vegetables and fried sauce. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans. , and make dishes for later use. Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add sweet sauce made of yellow sauce or soybean to stir-fry to get fried sauce. After the noodles are cooked, take them out, pour them with fried sauce, mix them with vegetables, and make them into dregs. You can also add spices such as pepper and vinegar according to your own taste. This will be more in line with your taste. There are also noodles that are taken out and soaked in cold water, and then added with fried sauce and vegetables.

Today, Xiao Dong will share with you this delicious Zhajiang Noodles recipe, which is sour, spicy, refreshing and delicious. Let's take a look at the specific steps with Xiaodong.

Ingredients: noodles

Ingredients: pork, onion, ginger, cucumber, starch

Seasoning: sweet noodle sauce, salt, sugar, chicken essence, cooking wine and soy sauce.

-The specific production process-

Step 1: Treatment of main components

Wash pork, dice and chop into powder, cut onion into chopped green onion for later use, chop ginger into powder, wash cucumber and cut into filaments for later use.

Step 2: Make fried sauce.

Pour oil into the pan, stir-fry minced meat, stir-fry onion and ginger until fragrant, then add a small amount of cooking wine and light soy sauce to color, add a proper amount of sweet noodle sauce after coloring, pour a proper amount of water to boil for a while, then add half a spoonful of salt, sugar and chicken essence to taste, and pour a small amount of starch to thicken.

Step 3: Prepare the ingredients.

Boil the water in the pot, then put the noodles to cook, take out the cold water, put the noodles in a bowl, then put a small amount of shredded cucumber in the bowl, then pour in the fried sauce just made, and stir well to serve.

Finished product drawing: Well, this refreshing and delicious noodles with dregs are ready and delicious.

-Hint-

(1) The ingredients of the slag river surface can be added according to personal hobbies, such as bean sprouts and carrots.

(2) If it is winter, noodles can be eaten without cold water, and they are also delicious. In summer, cold water is mainly refreshing and delicious.

(3) If you like jealous friends, you can also add a little vinegar to taste, which is more appetizing and refreshing.

-Additional questions and answers-

1. How to choose meat for making slag river noodles?

Answer: Be sure to choose pork belly, and try to separate the fat and lean meat on pork belly. After cutting the fat into diced meat, when frying in the pot, you must stir-fry the fat, that is, stir-fry some fat. After the fried sauce is boiled, you can feel the feeling of oil jumping out of your mouth. Do more.

2. Is there any requirement for Zhajiang noodles to noodles?

Answer: Hand-made noodles, new noodles pressed by machines or wet noodles bought by supermarkets are the best choices for noodles in squeezed river noodles, but dried noodles bought by supermarkets are not. If you use wet noodles, the taste will be better and stronger. Hand-made noodles or new noodles pressed by machines are especially recommended.

Thank you for your concern. Xiaoxiu's personal chef will answer this question. Zhajiang noodles, old Beijing, as we all know, are very delicious. Zhajiang Noodles's sauce is fragrant, oily and smooth. It blends well with all kinds of dishes. With garlic cloves and balsamic vinegar, it is very enjoyable, satisfying and delicious.

The key to Zhajiang Noodles lies in the sauce, which combines the smoothness and strength of noodles. There are not many noodles here, but I still like my own rolled noodles, which are more energetic and chewy.

Buy fresh pork belly, clean it, and cut it into pieces for later use. Some people use minced meat to make noodles, but minced meat is not fragrant and chewy, so diced pork belly must be used for noodles. Cut the green onion into chopped green onion for later use, and the dosage is large. Prepare a bag of dried yellow sauce and dilute it with water. The ratio of yellow sauce to water is 1:2. Dilute completely and stir evenly. I like to add some sweet noodle sauce.

Add oil to the pot and stir-fry the pork belly in the pot. Be sure to fry the fat in the pork belly. After the meat turns yellow, put half the chopped green onion and continue to fry until fragrant.

Then add the diluted yellow sauce water, add some cooking wine, add soy sauce and pepper, and add a little sugar to improve the taste. Then turn to low heat and stir-fry the sauce slowly. The water evaporates slowly and the sauce becomes more and more sticky. Under normal circumstances, the sauce will be fried for about 30 minutes.

When the sauce is almost fried, add the other half of chopped green onion, stir well and add flavor.

Next, pour the fried sauce on the noodles, and add shredded cucumber, shredded carrot, minced onion and garlic, green beans, soybeans, Toona sinensis and so on. Mix the noodles well and you can eat them. There are many other dishes, please add them according to your own taste.

Zhajiang noodles once occupied our family's lunch or dinner for several days, mainly because the rich sauce flavor and smooth noodles were too matched. If it weren't for this way of eating, the ratio of carbohydrates to oil and salt is relatively high, so I guess I can eat for a few more days.

So this time we will share some delicious noodle-making practices, and there will be some related "secrets" by the way.

Preparation materials: noodles, pork belly, dried yellow sauce, oil, yellow wine, minced onion and ginger, and clear water. Prepare other dishes: cucumber, celery, etc.

Production steps:

Supplementary content:

Preparation materials: noodles, eggs, dried yellow sauce, sweet noodle sauce, cucumber, green pepper, tomato, onion and ginger.

Production steps:

Supplementary content:

In fact, in summer, especially in dog days, we should eat more foods with soup, such as noodle soup, but can Zhajiang Noodles be called Zhajiang Noodles? First of all, the noodles we often eat are like this!

Ingredients: pork stuffing, noodles, onion, ginger, garlic, cinnamon, star anise, dried yellow sauce, sweet noodle sauce, soy sauce, sugar, cooking wine, salt, chicken essence and alkaline noodles.

Steps:

1, prepare raw materials

2. Put about 50g of dried yellow sauce into a bowl, add two tablespoons of cooking wine and appropriate amount of water to drain.

3. Add the same amount of sweet noodle sauce.

Step 4: Make a paste

5, hot pot, cool oil, cinnamon, star anise, paragraphs.

6. Add minced meat and stir fry.

7. Add the sauce and stir fry until the water is basically lost.

8. Add minced garlic and Jiang Mo, two tablespoons of soy sauce, two teaspoons of sugar, boiled water and season with salt and chicken essence.

9. Cook for 20 minutes until there is basically no water.

10, sprinkle with chopped green onion.

1 1, put the fried sauce on the cooked noodles!

But the Zhajiang Noodles I ate was like this:

Ingredients: minced meat, soy sauce, noodles, onion, Chili powder, ginger and soybean sprouts.

Steps:

1, prepare the materials first.

2. Wash and cut onions.

Step 3 cut ginger into pieces

4. Preheat the pan, inject oil, and burn to 30% heat.

5. Put in Jiang Mo and fry for ten seconds.

6. Pour in minced meat and stir fry, then add soy sauce.

7. Add about 10g water and simmer for 4 minutes.

8. Add some Chili powder and stir. If you don't like spicy food, you can skip it.

9. Cook until the sauce is thick, sprinkle with chopped green onion, turn off the fire and put it on a plate to cool.

10, stir-fry soybean sprouts with a little base oil until cooked.

1 1, cook noodles in another pot.

12, cook until 7 minutes cooked, then turn off the fire, take it out and put it in a bowl.

13. If you like cold noodles, you can drink cold or hot water. Add minced meat sauce and soybean sprouts, mix well and serve.

Before it's too late, let's take a look at the above picture:

Fortunately, the subject asked "how to make delicious slag noodles", not "how to make authentic slag noodles".

This is the noodles made the day before yesterday, and the picture is still warm!

This is a common method of making minced meat noodles. The ingredients are simple and not particular, and the taste is great!

To talk about the tips of slag river surface (summarized at the end of the article), personally, there is no authentic slag river surface, only your favorite slag river surface.

If I make an authentic bowl of noodles with dregs, but you don't like it, I think this bowl of noodles with dregs is a failure.

Then tell everyone how to make this bowl of slag river:

This bowl of slag river noodles is very different from the traditional slag river noodles in terms of materials. The first is the production of minced meat and the choice of meat.

In the choice of meat, I gave up pork belly directly and chose lean meat. The meat made in this way is not as greasy and delicate as traditional meat, but more chewy and as rough as lean meat.

Secondly, in the processing of the dumplings, the dumplings will be slightly thicker than the traditional dumplings.

The marinating of SAO Zi also abandoned the traditional sweet noodle sauce as the main ingredient of sauce flavor, and chose the combination of millet spicy and bean paste to make the made SAO Zi fresh and spicy, thus having a "bold" taste.

The key to making this bowl of Zhajiang Noodles: coarse lean meat+millet spicy and bean paste as the main ingredients of the sauce.

This bowl of dregs may not be the most authentic, but it will definitely be your favorite.

Northerners love to eat pasta. Zhajiang Noodles is a traditional noodle in China. It originally originated in Beijing, and it is Shandong cuisine. But since it spread all over the country, it has been known as one of the "Top Ten Faces of China". Popular in Beijing, Tianjin, Shandong, Hebei, Liaoning, Jilin and other northern regions. It's noodles made of vegetable yards and fried sauce. Shred cucumber, onion and carrot for later use, then stir-fry sauce to make diced meat or shredded pork. "

condiments