What's the difference between Zhajiang Noodles and Regan Noodles?

The following are the production methods of vermicelli and vermicelli: shredded pork vermicelli ingredients: noodles (standard powder) 500g pork (fat and thin) 50g ingredients: Chinese cabbage 100g carrot 100g seasoning: onion 25g salt 5g monosodium glutamate 2g soy sauce 50g pepper 3g sesame oil 20g lard (refined) 50g each. Production method: put the pot on the fire, pour water, boil, add noodles, cook, take out, put in cold boiled water, and drain. 2. Wash pork and onion separately and shred them; Wash Chinese cabbage and cut into sections; Wash carrots and cut them into willow leaves for later use. 3. Put the pot on the fire, pour lard, heat it, put shredded onion into the wok, add shredded pork, stir-fry until it is five-cooked, add carrot slices, vegetables, soy sauce, salt and pepper, stir-fry until it is cooked, and add monosodium glutamate for later use. 4. Put the noodles in a bowl, add the fried shredded pork, pour in the sesame oil, and stir well to serve. /question/19651102.html Korean Zhajiang Noodles method: preparation materials: cucumber, seasonal vegetables (celery, Chinese cabbage and the like), carrots, onions, radishes and bean sprouts. Seasoning: authentic fried sauce, a little soy sauce, beef powder, cooking wine, starch and other cooking noodles, not to mention! Directly serve the fried sauce! Let's talk about how to make diced pork fried sauce first. As the name implies, diced fried sauce is to cut the best meat into diced chicken, and then use salt, cooking wine and starch (in order to ensure the tenderness of the meat, it must be less). When the oil is 80% hot, put some Jiang Mo first, then put the diced meat in, push it with a frying spoon, and pour a small amount of soy sauce to enhance the color (note that it is to enhance the color, not to season, so don't put too much, or the sauce will be salty), and immediately pour in Korean fried sauce. The next job is to turn down the heat until the sauce can be boiled, but not too big. If the sauce is thick, it is not too late to add some water. Put some sugar and beef powder in it, you will be overjoyed (monosodium glutamate will be bitter, but it will never be overjoyed). Generally, no salt is used. Have a taste and adjust it to your favorite taste. After that, you must keep stirring in one direction with a frying spoon, stirring ... (Never stir). When to stir? Stir until the color of the sauce turns to jujube red, giving off a fragrance, and the oil begins to separate. The whole process usually takes 10~ 15 minutes. When the sauce is almost ready, put the vegetables on it. When cooking at home, I usually like to cook noodles with fried sauce, so that noodles and sauce are cooked together, and the rest of the work is basically eating! If you are skilled enough, the meat in the sauce is tender and the sauce is delicious. Otherwise, the meat may be old and the sauce bitter! Zhajiang Noodles, China 1. Buy a bag of dried yellow sauce first (a small bag is enough, if there are two people) 2. Go home and pour out the dried yellow sauce (depending on your appetite) and put it in a bowl. Then slowly and evenly mix with water (only raw water) 3. Dice the meat (preferably a little fat). The smaller the cube, the better. Nbsp; Cut the onion into powder and set it aside. 4。 Heat the oil pan and pour the oil. How much depends on your preference. Of course not too little, or it will stick to the pot 5. When the oil is hot, add the diced meat and stir fry. 6。 Diced meat is cooked. Pour the prepared sauce into the pot. At this point, the fire should be adjusted to small fire 7. Cook the sauce slowly over low heat, stirring constantly with a spatula to avoid sticking to the pot. At the same time, according to the thickness of the sauce, add the right amount of water. 8。 Pour chopped green onion into the pot, put two eggs (two eggs in half a bag of dried yellow sauce is more suitable) into the sauce, and stir well with a spatula. 9。 When the sauce is fragrant and turns bright yellow, turn off the fire and take the sauce out of the pot. The longer the sauce is cooked, the better, because the oil in the yellow sauce can be forced out. If you can't eat the sauce (boiled), put it in a bowl, cover it with plastic wrap and keep it in the refrigerator. Eat next time. It is best not to put it in the open air to avoid hair loss. Note: Never put salt in the sauce! ! ! Because the sauce itself is salty. The above is the method of sauce. The following is the coding method of dishes: 1. Wash and shred cucumbers for later use. Soak the yellow flowers and fungus for later use. Eggs, tomatoes and spare 3. Blanch the mung bean sprouts and celery. Put the pot on the fire and heat it with a little oil. Put the eggs in the pot (just one), and then beat them. Add tomatoes cut into several petals, slide the pot (this is also to clear the mouth of the soup), and then add well-developed yellow flowers and fungus. Put some salt in it. Because the sauce will be salty, all dishes should be light! Finally, after the noodles are cooked, you can mix the sauce and put your favorite dishes at will. A bowl of delicious noodles is coming out! Note: You can put a little noodle soup in the noodles in the bowl. Because the handmade noodles will stick together after being served, a little soup will be smoother and easier to stir. Guo Qiang noodle material Lamian Noodles 150g, lean meat 120g, tomato 1, 2 Chinese cabbages, 2 onions, seasoning soy sauce 1 spoon, half a teaspoon of salt, a little pepper and 4 cups of water. Slice lean meat, mix in a little starch and mix well. Wash tomatoes. 2. Stir-fry shallots with 2 tbsp oil, then stir-fry the sliced meat and tomatoes, then add 4 cups of water to boil, and add other seasonings. 3. In addition, cook a pot of cooked noodles, then take them out, put them in the pot together with the ingredients, and finally add Chinese cabbage, then boil them and serve them out. Key points: 1. The noodles should be cooked separately first, so that the flour on the noodles can be scalded first to keep the soup fresh. If all the noodles are cooked in one pot, the soup will be burnt.