It's cold, I want to eat a bowl of hot noodles with squeezed sauce. How to make slag river noodles delicious?

Zhajiang noodles, a traditional noodle in China, is known as one of the "Top Ten Noodles in China", which is nutritious and tasty. Originated in Beijing, our capital. As a kind of home-cooked pasta, different places have different practices. Although it is not as authentic as old Beijing, it is also delicious, especially suitable for cooking at home.

Slag river noodles, the most important thing is the production method of meat sauce, generally using pork. Stir the minced meat for a while. Stir-fry excess water. You can also fry fat meat and remove the fishy smell of the meat. )

For noodles, I generally like to eat hard noodles. Cold water will be added in the middle when cooking. Just do it yourself according to your usual habits.

Please see our specific operation below:

Noodles with soybean paste

Use the following ingredients and seasonings.

Ingredients: coriander, onion, cucumber noodles, celery starch.

Seasoning: salt, monosodium glutamate, sugar, pepper and soy sauce

First, prepare a handful of washed coriander, cut it into pieces and put it in a basin.

A small piece of white onion, first cut in the middle, then cut into chopped green onion and put it in a bowl for later use.

Chop one or two pieces of pork belly and put them in another bowl for later use.

Wash a handful of coriander, cut it into pieces and put it in a bowl.

Prepare half a cucumber, slice it, lay it flat by hand, cut it into cucumber shreds and put it in a bowl.

Prepare a small dish of handmade round noodles for use.

After all the ingredients are ready, we will start the next operation.

Heat the wok, add half a spoonful of cooking oil, fully slide the wok and pour it out, then add a little cooking oil. This step is to cool the wok so that the ingredients are not easy to touch the wok.

Then add the prepared minced meat, stir-fry with a spoon until the meat foam changes color, then pour in chopped green onion and stir-fry until fragrant.

Add 5g bean paste and 10g sweet noodle paste, stir continuously until it melts, and stir-fry red oil. Then pour the chopped celery and continue to stir fry.

Then pour in a little bright oil and stir fry quickly for a while. Add the right amount of water.

Next, we began to season.

Add 2g of salt, 2g of monosodium glutamate 1 g, 2g of white sugar and 2g of pepper 1 g, stir to melt the seasoning, add a few drops of soy sauce to adjust the color, and thicken a little starch to make the soup more rich and sticky.

Finally, pour the chopped coriander, stir it evenly with a spoon, and pour it into a basin for later use.

Add an appropriate amount of water to another pot, and add noodles when the water boils. Keep stirring with chopsticks to avoid noodles sticking together. Cook the noodles until the color changes from white to transparent, then take them out, cool them and put them in a bowl. Cold water will taste stronger.

Then pour the cooked sauce evenly on the noodles. Finally, add some shredded cucumber, peanuts and so on. Add a coriander as an ornament.