What's the difference between slag river surface and slag river surface?

What is the difference between the slag river surface in Shanxi and that in Beijing? Two different, two flavors!

20 17-09-06 Wang registered to read 463 to 40

Slag river surface, I believe everyone has heard of it

It originally originated in Beijing and is Shandong Shandong cuisine.

While watching in the name of people.

Did you see director Hou Yong eat Zhajiang Noodles?

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And "Beishangguang still believes in love"

Zhu squatted at home and used Zhajiang Noodles.

He also said that fresh garlic tastes good.

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But since this Zhajiang Noodles has spread all over the country.

Zhajiang Noodles extended a different approach.

We also have slag noodles in Shanxi, which tastes great.

Its taste is very different from that of Zhajiang Noodles in Beijing.

So what's the difference between Shanxi and Zhajiang?

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Shanxi Zhajiang noodles eat meat, and Beijing Zhajiang noodles eat sauce.

Shanxi zhajiang noodles

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Materials:

200g minced meat, half onion, 3 potatoes, onion, ginger and garlic bean paste.

Exercise:

(1) Peel and cut a potato into pieces, boil it in boiling water for about 2 minutes, then drain and take it out for later use;

(2) Dice the onion and cut the garlic bolt into small pieces for later use;

(3) Chop a short piece of onion, three cloves of garlic and three pieces of ginger. If you don't like ginger, you can cut it into fine powder or use ginger powder instead;

(4) Put a little oil in the pot, stir-fry a few prickly ash, pour minced meat when it is 70% hot and spread it quickly, stir-fry until the meat becomes discolored, add onion, ginger and garlic, and pour cooking wine and soy sauce;

(5) Stir-fry until oil is produced, add onion and garlic, stir-fry until color changes, and add diced green beans;

(6) Add bean paste, stir well, and pour in boiling water, remember that it is boiling water;

(7) Add salt and monosodium glutamate before cooking, because it is used to mix noodles, so it is delicious when it is salty!

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This is just one of the practices. Different places in Shanxi have different practices. Some people in Taiyuan (not sure where it is) traditionally stew several kinds of vegetables with oily meat/fried meat, which is called "fried sauce" or "miscellaneous sauce". It may be that several materials are mixed and fried, and they are spoken and written in Mandarin. The fried sauce in south-central Shanxi is "small fried minced meat". People say that when eating Zhajiang Noodles (miscellaneous sauce noodles) at home, the method is to cut the meat into minced meat the size of chopsticks, add a small amount of soy sauce, old black sauce, bean sauce or tomato sauce to adjust the flavor, stir-fry the minced meat and stew it in hot water for a while. When the taste is strong, it will be eaten in a pot, with wild vegetables, mushrooms, eggplant and tofu.

Noodles with Soy Bean Paste, Beijing Style

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Remember the story that Gu Ming asked Xinyi about in "Spring Breeze is not as good as you"? Xinyi said that describing the fucking story is a bowl of noodles with slag sauce. Noodles are handmade, and the marinade is peanut oil, pepper oil, pork belly and yellow noodle sauce!

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Materials:

Pork belly, Liubiju yellow sauce, Limin sweet noodle sauce, clear water, onion, ginger, star anise, 1 tablespoon soy sauce, 1 fresh noodles, cucumber, radish, soybean, garlic, salt, homemade chicken essence and appropriate amount of sugar.

Exercise:

(1) Pork belly is fat and thin, and cut into diced meat the size of soybeans. Chop onion and ginger, and shred cucumber and radish. Soak soybeans overnight in advance, cook them and remove them for later use;

(2) Liubiju yellow sauce and Tianjin Limin sweet noodle sauce;

(3) Yellow sauce (Liubiju) with appropriate amount of water;

(4) stirring the yellow sauce until there are no particles;

(5) Mix the yellow sauce and sweet noodle sauce (Limin sweet noodle sauce) evenly according to the ratio of 4: 1, that is, 4 portions of soy sauce 1 portion of sweet noodle sauce;

(6) Hot pot, pour a proper amount of oil (the ratio of edible oil to sesame oil is 4: 1), with more oil. When the oil is hot, fry it in the stars.

(7) stir-fry minced meat;

(8) Stir-fry minced meat until it changes color, then pour it into Jiang Mo and stir-fry evenly;

(9) Pour in the yellow sauce and stir fry;

(10) Add a spoonful of soy sauce for color matching;

(1 1) Add chopped green onion and stir fry;

(12) Pour a proper amount of cooking wine, add some salt to taste, and add some homemade chicken essence to taste;

(13) Stir and stir constantly to prevent the pan from being burnt, until the moisture in the sauce is completely released, the sauce and oil are obviously separated, and the oil floats on the surface of the sauce;

(14) Add chopped green onion before turning off the fire (you can omit it if you don't like it).