A sentence or paragraph that describes the tempting of jajanjan noodles?

You see: the noodles are smooth and delicate, at a glance, the bowl is red and clear, the noodles are criss-crossed, and when I smell it gently, I can't help but taste it. Take a bite, the feeling is beautiful from the tip of the tongue to the heart, and it is called a delicious one!

Coriander, garlic and just the right amount of fresh soy sauce are delicious!

How to make fried noodles:

First of all, put the noodles in a pot and boil them, put them out, wait for them to shine, and then pour the noodles into a bowl with soy sauce, garlic, and coriander. If you like spicy food, take some chili oil.

As soon as I poured it, the combination of spicy and salty tastes made my mouth water.

My hometown is in Xiangyang, Hubei, where there are countless and delicious specialties. However, my favorite is the jajangmyeon in my hometown.

Jajanjangmyeon is delicious because it has many ingredients in it, such as: crisp shredded radish, shredded cucumber, delicate yellow sauce, sweet noodle sauce, very fragrant diced lean pork, shiitake mushrooms, fresh green onions, minced ginger, minced garlic, as well as cooking wine, light soy sauce, and dark soy sauce. Of course, the main ingredient of the jajangmyeon noodles is the hand-rolled noodles from the noodle cutting shop, which is wrapped in a layer of yellow corn flour, and the thicker ones are my favorite.

The method of jajangmyeon is not simple. First, heat the oil, then pour in the green onion, minced ginger and minced garlic; After smelling the fragrance, add diced meat, etc.; When it is almost cooked, add the diced shiitake mushrooms that have been soaked and stir-fry; Then put some cooking wine to remove the aroma of the diced meat, and then add some light soy sauce and dark soy sauce to stir-fry; Then add an appropriate amount of sweet noodle sauce and yellow sauce, add a bowl of water, mix well, cover the pot and cook over low heat for 20 minutes. Once the sauce is ready, it's time to make the noodles.

After the noodles are cooked, take them out, pour the sauce on the noodles, then spread the shredded radish and cucumber on the noodles, and finally sprinkle a few chopped shallots. Wow, it's really a delicacy of the mountains and seas, and a delicacy in the world!

The fried sauce is full of color and flavor, red, green, yellow, brown and black, and it is tempting! The jajangmyeon looks fragrant, smells fragrant, and tastes even more fragrant! The noodles are gluten, the fried sauce is sweet, and the shredded radish and cucumber are crisp and crisp, refreshing and refreshing, making people salivate and can't stop.

I love the jajangmyeon from my hometown!

Tempting fried noodles.

I like to eat jajangmyeon so much that every time I pass by a Korean noodle restaurant, I turn my head to look at it, so I learned how to make jajangmyeon from the master, and then I will talk about how to make jajangmyeon.

The first ingredients to prepare are a little pork, noodles, minced ginger, minced garlic, carrots, potatoes, Korean spring sauce, sweet noodle sauce, sesame seeds, and green peppers.

Secondly, the specific steps of production:

1. The noodles can be bought freshly, I make them by hand, put the noodles in a pot of boiling water to cook the noodles, then rinse them with cold boiled water or mineral water, and put them on a plate.

2. Dice the pork, carrots and potatoes, and shred the green peppers.

3. Put oil in the pot, pour the diced vegetables into the pot and stir-fry, and pour out when it is slightly yellow.

4. Pour the appropriate amount of oil into the pot again, add minced garlic and ginger and fry it, pour in the appropriate amount of spring sauce when the fragrance comes out, the spring sauce is relatively salty, I added some sweet noodle sauce to synthesize the taste, and then add an appropriate amount of water to the pot, pour the diced vegetables that have just been fried into the pot, and cook until the potatoes and radishes are cooked and add some monosodium glutamate.

6. Isn't the fried noodles after mixing well very tempting!

Green cucumber shreds, yellow and tender yellow soybeans, plus white and green cabbage stalks, the color is brown and red and black, thick and plummeting, plus half of the garlic, don't taste too good.

I ate a bowl of jajangmyeon today, and it was so fragrant.

From the color, ingredients, sauce, all aspects described, then. In the end, it is not easy to describe her very, very difficult.

1. We are noodles, and the breakfast on the third, fourth, and fifth days is also beef noodles ......The beef noodles are so delicious!

2. The steaming beef noodles were served, and I was shrouded in the lingering heat. This hot smell has an attractive aroma, mixed with beef, green vegetables, and white noodles.

and the fragrance of the soup stock.

3. When it was brought to the table, the boiling heat came to my nose, and I smelled the fragrance that I didn't imagine as I imagined, and I was even choked by the strong spice smell, and I even felt a little suffocated when I always liked light tastes.

4. I saw that there seemed to be a hill piled up in the big bowl, there were red and green, red peppers, green coriander, and full of noodles and brown beef soup.

5. Open your mouth and inhale deeply, you can smell the salty aroma of the soup, the aroma of the noodles, the fresh aroma of beef, and the fragrance of vegetable leaves.

The beautiful passage describing Jajangmyeon is as follows:

Fried sauce noodles are a special noodle dish of the Han Chinese nationality. Originally originated in Beijing, it is Shandong Lu cuisine. However, after spreading all over the country, it is known as one of the "top ten noodles in China", popular in Beijing, Shandong, Hebei, Liaoning, Jilin and other northern regions, made of noodles mixed with vegetable yards and fried sauce.

Cut or boil cucumbers, toons, bean sprouts, green beans, and soybeans to make a dish for later use.

Then make a fried sauce, fry the diced meat, green onion and ginger in oil, and then add the yellow sauce or sweet noodle sauce made of soybeans to fry and stir-fry to make a fried sauce. After the noodles are cooked, they are poured with fried sauce and mixed with vegetable codes, which are made into fried noodles. There are also noodles that are soaked in cold water and then added with fried sauce and vegetable codes, which is called "crossing the water".

Beijing's special food recommendations: old Beijing fried noodles, fried liver, stewed, fried belly, Peking duck.

1. Old Beijing fried noodles.

Old Beijing fried noodles are rated as one of the "Top Ten Noodles in China", and after the noodles are cooked, they are put on the dish and poured with fried sauce, which is fried noodles. The fried noodles are glutenous, and the fried tung sauce is salty and fragrant, and the dishes are refreshing, which are deeply loved by diners.

2. Stir-fry the liver. The main ingredients of fried liver are the large intestine and pork liver, clean the large intestine and pork liver, cut it, burn a pot of pork bone soup, put ginger, garlic, star anise, vinegar, soy sauce, yellow sauce and stew slowly, after the soup is stewed, put the large intestine and pork liver into it to continue to stew, and finally thicken it with starch.

3. Braised and boiled. It is said that it originated in Nanheng Street in the south of Beijing, and it is boiled together with fire, pig intestines, and pig lungs.

A bowl of steaming stew, sprinkled with garlic, chili oil, chopped green onions, the pork intestines are soft but not rotten, the fire and the pig lungs absorb enough soup, the taste is thick but not greasy.

4. Burst belly. It is recorded in the Qianlong period of the Qing Dynasty, it is generally made of the shutters and belly collar of sheep or cow, the fresh lamb tripe or fresh tripe is quickly blanched with boiling water, and then mixed with sesame oil, chili oil, vinegar, salt, sugar, soy sauce, sesame paste, minced garlic, minced coriander, and minced green onion, the taste is crisp and the texture is fresh and tender, and it is deeply loved by the old Beijingers.

Noodles are placed on the middle plate of fried sauce noodles, and the most ** is a pinch of purple fried sauce, and the dish yards are placed around it, like a plate of handicrafts.

Cut or boil cucumbers, toons, bean sprouts, green beans, and soybeans to make a dish. The "dish code" is different from season to season, and each has its own attention. In early spring, it is bean sprouts and small radish tassels that are pinched and tailed; In late spring, it is green garlic, toon sprouts, green bean mouth, etc.; In early summer, it is fresh garlic, shredded cucumbers, shredded lentils, leeks, etc.

The fried sauce is fried by stir-frying diced meat, green onion and ginger in oil, and then adding soybeans to make yellow sauce or sweet noodle sauce to stir-fry to make a fried sauce.

After the noodles are cooked, take them out, pour them with fried sauce, and mix them with vegetable yards to make fried noodles. You can also add condiments such as chili pepper and vinegar according to your taste.

Jajangmyeon is a Korean specialty food, also known as mixed with jajangmyeon, which is made by mixing noodles with jajang-miso noodles.