How to make jajangmyeon? Family s, home fried noodle recipe

Ingredients: 250 grams of yellow sauce, 50 grams of sweet noodle sauce, minced green onion, minced ginger, diced meat (eggplant) Method:

1) Add 120ml of water to the yellow sauce sweet noodle sauce and stir well. Finely chop the green onion and ginger and set aside.

2) Oiled eggplant (or diced meat marinated in cooking wine starch) and then set aside.

If you eat meat, you can choose diced meat! If you are a vegetarian, you can choose eggplant! Eat everything, you can put both!!

3) Wash the pot where the diced pork has been stir-fried!! This step is very important, don't be lazy, otherwise you will use another pot! ）

4) Remove from the pan, heat the oil and pour in the chopped green onion and ginger. After the fragrance bursts, turn to low heat, pour in the stirred sauce and stir-fry from the bottom up, add a small amount of water, and continue to stir for about 3 minutes. Pour in diced eggplant (diced meat), salt, a little sugar, chicken essence, stir-fry for 1 minute, and you're done!

The dish size of the fried noodles can be as you like, and you can put whatever you want Ha I don't have anything in my house except these two. You can also put soybeans, green beans, radish, green garlic.

Tips:

1) After the noodles are cooked, it is better to eat them with cold water.

2) You can choose the dish size of the fried noodles according to your preference, and you can put whatever you want!

3) After the noodles are mixed, add a little vinegar, which is also delicious

4) If you can't finish eating, put it in a glass bottle or crisper and place it in the refrigerator.

Cook the noodles and put them in cold water, and then it's time to make the sauce, first heat the pot first, then put a little oil, put a little ginger, put a little sour and chili pepper, burst the fragrance, put the bean paste and eggs cooked, then put a little minced green onion and coriander, plus cucumber shreds and chili shreds are a delicious fried sauce noodles!!

Personally, I think that putting vegetables in the sauce will affect the viscosity and taste, and I think the best sauce is my mother's method (Beijing style), which is easy to learn and you can refer to.

Eggs, lean pork, and mushrooms are each one-third, the eggs are scrambled, and the mushrooms are soaked in water, and all three are cut into small cubes.

Remove from the pan, heat the oil and pour in the chopped green onion and ginger. After the fragrance bursts, put three cloves and stir-fry, after stir-frying, adjust to low heat, pour in soybean paste (or sweet noodle sauce, according to personal taste) and stir-fry from the bottom up, add a small amount of water, and continue to stir and fry. If you like spicy food, you can also put dried red peppers, other salt, chicken essence, monosodium glutamate, sugar, etc.

Personally, I think it is extremely delicious, not only can it be eaten with water noodles, but it can also be eaten on steamed buns, and eaten with porridge, which is so fragrant.

The lazy version of the fried noodles method, learned to make it yourself.

Old Beijing fried noodles, there is no authenticity, only tradition.

Ingredients:

Flour, salt, cooking oil, cucumber, radish, green onion, bean paste, soybean paste, sweet paste, starch.

Directions:

Prepare a larger container, add an appropriate amount of flour and salt (the amount of salt is added according to personal taste), add an appropriate amount of water, stir with chopsticks to form a flocculent shape (slowly add water, hold Jane while stirring with chopsticks), and then continue to stir until there is no dry flour, knead the dough into a dough and let it rise for 10 minutes.

After waking up, knead it a few times to enhance the toughness, and the surface is smoother and more delicate, use a rolling pin to slightly flatten it (you can also use your hands without a rolling pin) (about 2-3 cm) to cut the dough into thick strips (about two finger widths) and knead each one longer again (knead it slightly), put the kneaded one on the surface of the plate and smear a layer of oil to prevent each other from sticking together, cover with plastic wrap and relax for 30 minutes.

Take advantage of this time to prepare the sauce, cut the pork belly into pieces, cut the mushrooms and onions into cubes, put them all on a plate and set aside, cut the cucumbers, radishes, and green onions into shreds (the side dishes can be changed by yourself), and then mince the ginger and garlic.

Stir in ginger and garlic to stir fragrant, then add meat and stir-fry dry water, add cooking wine skin to remove the fishy, then add diced mushrooms, diced onions, a tablespoon of bean paste, soybean paste, sweet noodle sauce, add a little light soy sauce and stir-fry evenly, turn off low heat to boil the sauce until the end of the soup is viscous, the sauce is fragrant, and it is served in a bowl for later use. （All-purpose fried sauce

After the dough is awakened, knead the dough long and thin (about the size of an index finger), plate the kneaded dough, smear a layer of oil on the surface, cover with plastic wrap and relax again for 30 minutes. The longer the relaxation time, the better it is to pull (it is best to wake up the first night and knead the noodles, and the next day the ramen is especially good) Take out the noodles and fold them in half (depending on the thickness you want) and pull the noodles.

Bring water to a boil, boil the water, boil the noodles, boil for two minutes to make sure the noodles are cooked, remove them, put them in a bowl, put them on the shredded radish, cucumbers, green onions, and then drizzle with fried sauce, so that it is ready.

It tasted so good, I ate two large bowls.

Old Beijing fried noodles, there is no authenticity, only tradition.

Let's learn how to make jajangmyeon!

Jajanjangmyeon (home version).

Ingredients: 300 grams of pork.

3 tablespoons soybean paste.

1 tablespoon sweet noodle sauce.

Spoon of bean paste.

Ginger a small piece.

5 cloves of garlic.

A pinch of green onion 20 grams of peanuts.

One serving of noodles.

Ground white pepper a little.

Fuel consumption 1 teaspoon.

Two tablespoons of cooking wine.

How to make fried noodles (home version).

Pork slices and then chop into meat filling, Ming or Heng like large pieces to chop bigger, like delicate chopping a little.

Add cooking wine, white pepper to the minced meat filling, and stir well. When marinating, let's mix a sauce, put a little water in a bowl, put a spoonful of sweet noodle sauce, and three spoons of soybean paste. Put away the fuel consumption.

Put oil in the pan and stir up the amount of stir-frying. Put the minced ginger and garlic in the oil, and put the crushed chili noodles if you like spicy. Stir-fry a few times, add the minced meat, and stir-fry over low heat until it changes color. Add the bean paste and stir-fry a few times, and then put the prepared sauce. Turn on medium heat and stir-fry.

Put the oil, chicken essence monosodium glutamate, and chopped green onion and stir-fry, and you can get out of the pot.

When the fried sauce is ready, put water in the pot, boil the noodles and take them out. Put on a plate, put the peanuts, fried sauce, and sprinkle with chopped green onions.

Tips:

Here's how:Cut the lean pork into thin strips, add cooking wine, light soy sauce, Nano macro starch and sugar and mix well. Finely chop the shallots, taking care to use a cold cutting board and kitchen knife when chopping the shallots, as some of the shallots do not need to be cooked.

Pay attention to hygiene!

Mix the yellow sauce and noodle sauce, add an appropriate amount of dark soy sauce, chicken essence and water to form a thin paste, and finally add an egg and a small amount of starch. When boiling water, cut the cucumber into thin strips, put oil in the wok, and add two-thirds of the chopped green onion to stir-fry (note that the amount of oil should be larger than when stir-frying).

When the minced green onion is stir-fried to make it fragrant, add the shredded meat, and break up the shredded meat so that it does not stick. Turn down the heat from the pan and sprinkle the remaining one-third of the chopped green onion over the fried sauce. Now the noodles are served, mixed with shredded cucumber and delicious fried sauce plum book, and if you love garlic, you can also chop some minced garlic and stumble together.

The family pretended to be a friend who ate the hall and He Huai two slapped the sleepy bowl.

Jajangjang noodles are a very common type of noodles, and there are many ways to make them, so today we will introduce a good, simple way to make it at home.

Ingredients. Noodles 300g

Oil 10g, soybean paste 10g

200g minced meat

Sweet noodle sauce 10g

Green onion, ginger and garlic 10g

Star anise 5g dark soy sauce 10g

MSG 5g, carrot 20g

Cucumber 15g

Salt 5g method steps.

Cook the noodles, remove them and drain them with cold water.

Put oil in a pan, add minced meat and stir-fry when the oil is hot.

Add chopped green onions, ginger and garlic, and stir-fry star anise until fragrant.

Then add soybean paste, sweet noodle sauce, light soy sauce, salt and monosodium glutamate to taste.

Depending on personal preference, you can add or subtract the content and proportion of seasonings appropriately.

Add the sautéed minced meat, carrot strips, and cucumber strips to the noodles.

After stirring well, it is ready to eat.

Ingredients: minced meat.

A small plate of dried yellow sauce.

240g sweet paste.

75g green onion, ginger to taste.

How to make the home version of jajanjang-miso (a must-have for jajang-miso noodles).

A small plate of meat filling, to be fat and lean, fat will be more fragrant.

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Chop more green onions, mince ginger and set aside.

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Prepare dry yellow sauce and sweet noodle sauce, if they are both Liubiju better, no, it is okay.

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Pour the dry yellow sauce and sweet noodle sauce into a bowl.

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Pour oil into the pot, you can have more than this, it will be more fragrant, it depends on personal preference.

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Pour in some chopped green onions.

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After the chopped green onion is bubbling, pour in the meat and stir-fry.

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Then pour in the ginger foam and stir-fry.

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Pour in a little soy sauce and stir-fry.

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Pour the mixed sauce into the stir-fry (low heat), and stir the spatula constantly after pouring in the sauce.

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If it feels dry, add some water and stir-fry.

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Stir-fry for at least 5 to 10 minutes, it will be more fragrant for a long time, remember to stir constantly.

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Turn off the heat, pour in the remaining chopped green onions, and stir well.

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It's done.

The process of making jajanjangmyeon at home is as follows:Tools Ingredients: 500 grams of minced pork, 180 grams of sweet noodle sauce, 40 grams of vegetable oil, appropriate amount of sesame oil, 350 grams of bean paste, 1 small piece of ginger, appropriate amount of garlic, appropriate amount of cooking wine, a little salt, 1 egg white, appropriate amount of sugar, half a bowl of water, pot, bowl.

1. Prepare the sauce.

2. Mix the two sauces evenly and set aside.

3. Finely chop the garlic and ginger.

4. Stir the ratio of pork fat, three and seven into meat filling, add a little salt, mix the cooking wine and egg white.

5. Put oil in the pot, and when it is hot, add the minced garlic sauce and stir-fry until fragrant.

6. Add the minced meat and stir-fry until it is scattered.

7. Turn the heat to low, add the mixed sauce and stir-fry.

8. Add water and simmer for 10 minutes, add an appropriate amount of sugar according to the taste, which can improve the freshness and dilute the saltiness, and avoid the sauce being too salty.

9. Boil the thick and liter imitation suspicion, turn off the heat and pour sesame oil out of the pot.

10. Finish out of the pot.

The main steps of making jajanjangmyeon at home are as follows:

Prepare the materials. Finely chop the green onion, ginger and garlic and set aside, and the minced pork belly can be replaced with pork or beef.

Heat the pan with cold oil, add the ingredients and fry the fragrance until fragrant, and remove it.

Add the green onion, ginger and garlic and stir-fry until fragrant, then add the minced pork belly and stir-fry until it changes color.

Pour in the bean paste, sweet noodle sauce, soybean paste, and Northeast dry yellow sauce, stir-fry evenly, and stir-fry until the oil comes out.

Add an appropriate amount of water and stir well, bring to a boil, turn to low heat and simmer for about 20 minutes, add chicken essence, monosodium glutamate, sugar, pepper and other seasonings until the sauce is thick, then turn off the heat.

It should be noted that the ratio of bean paste to sweet noodle sauce, dry yellow sauce, soybean sauce and boiling time will affect the taste and texture of the sauce, so it can be adjusted according to personal taste and preference.

When it comes to making the jajangmyeon, there are a few extra tips that can help boost the taste and texture:

In order to make the fried sauce more fragrant, you can add some cooking wine or rice wine to the sauce, which can not only remove the fishy smell of the meat, but also increase the aroma of the sauce.

Adding some small pieces of tofu or pork rind can make the sauce thicker and richer.

In the process of boiling the sauce, you can add some vegetables, such as carrots or green beans cut into small pieces, to increase the taste and nutritional value.

When making noodles for jajanjangmyeon, you can choose to use alkaline water, which has a more elastic texture and is easier to absorb sauce.

When cooking noodles, you can add some salt and a drop of oil to the boiling water, which will make the noodles stronger and more colorful.

Finally, before eating the fried sauce, you can add some vinegar and coriander to enhance the flavor, or you can add chili oil or pepper oil according to personal taste.

The above are the basic steps and some tips for making home fried noodles, which can be adjusted appropriately according to your taste and preferences.