Are the dishes in Zhajiang Noodles raw or cooked?

Zhajiang Noodles is a very special kind of pasta. When it comes to authentic Zhajiang Noodles, it must be the most authentic one in Beijing. However, Zhajiang Noodles's method is not very complicated. As long as we know Zhajiang Noodles's method and Zhajiang Noodles's food code, we can easily make a bowl of delicious Zhajiang Noodles at home. Let's take a look at Zhajiang Noodles's specific practices.

Method 1

Make ingredients

5g of noodles, 5g of soybeans, 3g of soybean sprouts, 1g of pork belly, 3 fresh mushrooms, 5g of celery, 3g of radish, 3g of cucumber, 3g of white radish and 3g of Toona sinensis.

1 bag of sweet noodle sauce, 1 bag of dried yellow sauce, half a catty of pork stuffing, 2 handfuls of mushrooms, scallion, Jiang Mo, minced garlic, cooking wine, soy sauce, soy sauce and cooking wine.

Production process

1. Soak soybeans in clear water, cook them in a boiling water pot and take them out. Put the bean sprouts in the pot and cook them. Pork belly and fresh mushrooms are washed and cut into small dices half a centimeter square. Radish, white radish and cucumber are peeled and shredded. Wash celery and Toona sinensis and cut into small pieces.

2 Heat the wok, pour oil into it, stir-fry the onion, Jiang Mo and minced garlic until fragrant, stir-fry the diced pork belly in the middle of the fire, add some cooking wine to remove the fishy smell, add some light soy sauce and stir well, and then take out the diced pork.

3 There is stir-fried lard in the pot. Mix the sweet noodle sauce and dried yellow sauce evenly with a bowl, pour it into the pot and stir-fry the sauce over medium heat, then pour the diced pork belly, diced mushrooms and Jiang Mo, and simmer slowly for about 1 minutes until the sauce and diced pork are well blended, which is delicious (keep stirring in the meantime, and add a little water if it feels dry). At this time, the soup has been collected, add the chopped green onion from the fire (it will be burnt if it is added early), and use the remaining temperature to stew the chopped green onion. The fried sauce is ready.

4 cook the noodles in another pot. Put it together with fried sauce and vegetable code, and mix them together when eating.

production process

1. Beat the eggs, add starch (the eggs will be tender, 1 tbsp of starch) and a little cooking wine (1 teaspoon of egg fishy smell removed) and salt. After the oil is heated, there is a secret to scrambled eggs, that is, use chopsticks to fry them, and each egg is heated evenly. Take the chopsticks and stir them quickly in the pot, and then put them out for later use.

2 Put a little less oil in the oil pan. After the oil is hot, stir-fry the diced pork belly on medium heat. When the lard comes out, add a little cooking wine to remove the fishy smell, add some light soy sauce, and then take out the diced pork.

3 There is fried lard in the pot. Mix the yellow sauce and the flour paste evenly in a bowl, and stir-fry the sauce over medium heat, so that the sauce is fragrant.

4 The sauce is fragrant, then pour in diced meat or diced eggs, Jiang Mo (Chet's fine), turn to low heat, and simmer slowly. The sauce and diced meat are in perfect harmony, so it's delicious. There is no need to add salt and sugar. The sauce has its own salty and sweet taste. You can't find much after 1 minutes of glug, but you have to watch, not stir it. If you feel dry, add less water.

5 at this time, you can prepare the dish code, and it's good to buy one of those dishes. I can't cut out extra-fine loofah, cucumber and radish. After rubbing them into shreds, soak them in cold water and drain them, so that the shredded vegetables are crisp. It's ok to add shredded lettuce and shredded cabbage to foreign dishes.

6 bean sprouts, lentils (shredded), soybeans, green beans, etc. are cut off in boiling water and soaked in cold water.

7 when the sauce is ready, watch the dry juice.