How to make jajangmyeon delicious How to make jajangmyeon the best?

1. Fried noodles with shiitake mushrooms.

It is necessary to prepare some noodles, jajanjang, soybean paste, green onions, ginger, shiitake mushrooms, minced meat, chili powder, greens, carrots, cucumbers, noodles.

Put the chili powder soybean paste, light soy sauce, dipping sauce and sugar into the pot and stir-fry, then pour in an appropriate amount of water, boil until the water in the pot boils, then change to low heat and cook for 30 minutes until the soup thickens.

Put all the seasonings in and stir, don't paste the soup in the pot, put the dough in a pot of cold water, boil slowly over medium heat, and then take out the cooling, carrots and cucumbers are neatly placed on the noodles, the greens are put in the pot of boiling water and scalded, the noodles are placed with green onions, and after all the side dishes are placed, the ingredients are stirred evenly and you can eat.

2. Tomato and egg fried noodles.

You need to prepare some noodles, ginger, sugar, eggs, tomatoes, green onions, meat, ginger, first cut the ginger into minced pieces, cut the tomatoes into slices, beat the eggs, add an appropriate amount of oil to the pot, pour the egg liquid into the pot and fry it, then add some ginger and shallots to fry the fragrance, put the cut tomatoes in the pot and fry the juice, and put them in a bowl.

Add an appropriate amount of oil to the pot, put the ginger and green onions in it and fry until fragrant, then add the meat and fry until even, add some salt, sugar, and an appropriate amount of water to boil, then add some monosodium glutamate, add noodles to the pot, cook and put it in a bowl, pour the sauce and eat.

It tasted so good, I ate two large bowls.

How do you make jajangmyeon? Stir-fry the minced meat in the oil pan, add oyster sauce dark soy sauce, sugar sweet noodle sauce, bean paste and minced garlic, stir-fry evenly and pour in water, under the water boiling, remove the noodles and put carrots and cucumber shreds, green peppers, and the seasoned sauce, stir well and eat.

You can also make authentic old Beijing fried noodles at home.

When I smelled it, I was really hungry.

Is Korean national food really so delicious?

Jajangmyeon for 2 years old + baby.

The noodles are cooked and removed, put oil, eggs, minced meat, soybean sauce and chopped green onion in the pot and stir-fry until fragrant, simmer for half an hour on low heat, put in a bowl and add shredded radish and cucumber and mix well.

Fried sauce noodles, Donggu bean paste, basically no need to put other seasonings, you can try it if you haven't tried it, I hope you can like your personal approach, it doesn't represent all.

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

The jajang-miso in jajang-myeon is the essence.

The sauce is an important part of this sauce.

Let's learn how to make jajangmyeon!

1 minute to teach you how to make home-cooked fried noodles.

How to make old Beijing fried noodles?

This sauce or not? Bring me another bowl of sauce.

The preparation of fried noodles.

1.Cut the pork belly into fine cubes or chop into meat foam, heat the pan with cold oil, the amount of oil is larger, fry the meat foam until the oil is spit out, the edge is golden, drain out the meat foam and leave the bottom oil for later use.

2.Haitian soybean sauce and sweet noodle sauce are mixed 3:1, and 1 serving of Lao Gan Ma tempeh hot sauce can be added according to taste.

3.Heat the oil left over from the stir-fried meat, pour in the minced ginger and shallots and stir-fry until fragrant.

4.Pour in the prepared sauce and stir-fry, this is called fried sauce, add a little water to continue stir-frying.

5.Add the fried minced meat to the sauce and stir-fry over low heat to taste.

6.A little sugar can be added before cooking, because the various sauces are salty enough and do not need to add any seasoning.

7.After the fried sauce is ready, boil enough water in a large pot, boil the noodles and remove them, put them on the dish (cucumbers, carrots, celery, soybeans, green beans, bean sprouts, etc.), pour the fried sauce, mix and eat.

First prepare some fresh pork, then prepare some soybean sauce for later use, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, then add pork and soybean sauce and stir-fry over high heat, and then pour it on the boiled noodles and stir well.

1. Ingredients: 100 grams of noodles, 100 grams of cucumber, 100 grams of minced meat, 20 grams of bean paste, 20 grams of oil, 10 grams of shredded green onions, 10 grams of minced garlic.

2. Shred the cucumber.

3. Cook the noodles.

4. Pour oil into the pot, add shredded green onions, minced garlic and bean paste and stir-fry until fragrant.

5. Add minced meat and stir-fry until fragrant.

6. After the soup is thickened.

7. Put it in the noodles.

1. Make fried noodles, fried sauce is the first step. Beijingers are very particular about making fried noodles, and the sauce must be made with dry yellow sauce and sweet sauce. If you like salty, use all the yellow sauce.

If you like sweetness, use sweet paste. The yellow sauce is fragrant but not sweet, and the noodle sauce is sweet but not fragrant. It is said that one of the tricks of the master of jayako is to use the yellow sauce of Liubiju and the sweet noodle sauce of Tianyuan.

The two are matched in a 2:1 ratio, and the taste is just right. The diced meat in the fried sauce should be fat and lean, and the fat meat should not be too little, and it will not be fragrant if it is less.

The ratio of lean meat and fatty meat is optimal, and the fat and lean meat are cut into small dices. The fried sauce should be done slowly. First add green onions, ginger and garlic to stir-fry the diced fatty meat, then add the diced lean pork, and add the sauce to boil together.

Simmer on low heat for 10 minutes, in order to avoid drying the pot, you can add a little water to the pot while boiling, but add more if you don't serve the reeds at a time. It should be boiled until it is very dark and viscous, the diced meat is grunted through the sauce, the skin of the meat is red and shiny, and the fragrance is overflowing. When it comes out of the pan, add some chopped green onions.

A good fried sauce is yellow-black, with oil slick on top and sauce below, which is layered and not dry or thin. In the process of frying sauce, the shovel should be close to the bottom of the pot from beginning to end in the pan, and the sauce must not be at the bottom of the pot, and it will take about 15 minutes to stop the fire when the sauce noodles are foaming. The main points of making a simple fried sauce are:

Small fire dumplings, sauce noodles soaking, oil is not missing at all. As long as you do it yourself two or three times, you can basically grasp the essentials. 2. Eating fried noodles is also particular about the noodle code.

The most indispensable are cucumbers, radish, green beans, soybeans, bean sprouts, celery, cabbage, green garlic. Of course, garlic is indispensable. After eating, hurry up with tea to taste.

3. The noodles are hand-rolled and boiled to have a bite. If you are too lazy to make it yourself, you can also buy hand-rolled noodles outside!

There are countless cuisines in China, but the food culture is different from place to place, and each place has its own local specialties. For example, the fried noodles in Beijing are also a must-eat specialty for many people who travel to Beijing.

The characteristics of fried Tan Zao Brother Sauce Rock Qiao Noodles are that the gluten is smooth and the sauce is rich. The tenacity of the noodles and the fragrance of the sauce are completely integrated, between the lips, every taste bud on the tongue is wrapped in the fragrance and never fades, the view is pleasing to the eye, and the food is close to the stomach.

So how do you make fried noodles delicious? The key to the deliciousness of jajanjangmyeon is the jajang. Let's share how to do it.

Ingredients for mixing noodles first: 500 grams of flour, 150 grams of water, 5 grams of salt, 2 eggs.

Pour water and salt into the eggs. Mixed.

Pour in the flour, stir with chopsticks until it becomes a cotton wool, and knead the dough by hand. Wake for 30 minutes.

Then sauté the sauce. Dice the pork belly.

Heat oil in a pan and add diced pork belly.

Sauté the meat until white, serve out, and leave the base oil behind.

With base oil, sauté the minced green onion and ginger until fragrant.

After sautéing until fragrant, pour in the diced shiitake mushrooms.

After stir-frying evenly, pour in the freshly fried diced pork belly.

Then add 4 tablespoons of soybean paste and 3 tablespoons of sweet noodle sauce.

Stir-fry evenly to bring out the fragrance.

After stir-frying, pour a small half bowl of water and cook for 2 minutes.

Cook the broth so that it is thick. Then add half a spoonful of sugar and stir it well. It's time to turn off the heat.

Pour the sauce into a bowl and set aside.

Knead the awakened dough smooth, cut it into 2 parts, take one and roll it out into a large dough cake, sprinkle with starch to prevent sticking.

Then fold it layer by layer from one side and cut the noodles with a knife from one end into centimeters wide.

Lift it with your hand and shake it open, and the noodles are ready.

Boil water in a pot and cook the noodles when the water boils.

Once boiling, cook for about 30 seconds before removing.

Cool boiled water again.

Remove and put into a bowl, then serve with shredded cucumbers, shredded carrots, blanched mung bean sprouts and tofu skin.

Finish with the sauce.

When eating, mix well and start eating. The rich flavor of the sauce, combined with the refreshing noodles and refreshing vegetables, is very enjoyable.

Ingredients: noodles, minced meat, minced green onion, minced garlic, shredded cucumber, soybean paste, sweet noodle sauce, salt, sugar, monosodium glutamate, cooking oil, cooking wine, green vegetables.

Steps: 1.First prepare the ginger, shallots and garlic, wash them, then chop them into minced pieces and set aside.

2.Wash the fresh pork belly, then cut it into pieces and put it in the meat grinder, grind it into minced meat and set it aside for later use, if you have time, you can also chop the meat into minced meat by yourself, and the minced meat will be more chewy and delicious.

3.Pour cooking oil into the pot, after the oil is hot, put in the green onion, ginger and garlic and fry until fragrant, and then put in the minced meat to stir-fry, when the minced meat begins to slowly change color, you can add some cooking wine to remove the smell.

4.Next, add sweet noodle sauce and bean paste to the minced meat, control the digging according to the actual amount of minced meat, then add a small half bowl of water, cover the pot and let it cook.

5.Generally, it needs to be boiled for ten to 15 minutes, at which time the minced meat will become rotten, and then you can add a little sugar to enhance the freshness, if the water is not enough, you can add some water appropriately.

6.Open the lid of the pot, and then start to collect the juice, when the soup slowly decreases, you can add chopped green onions and stir-fry evenly to bring it out, of course, there are some friends who like to add some starch to thicken it.

7.Prepare a pot of water, turn on high heat, bring the water to a boil, and then put the prepared noodles in the pot and start cooking. In order to make the noodles more chewy and delicious, when the water is put into the noodles and boiled, you can add some cold water to boil them for a second time, so that the cooked noodles will be more chewy and delicious, and then add the greens to the noodle soup and cook them slightly, so that the greens can be softened and look more attractive.

8.While cooking the noodles, we can wash the fresh cucumbers and cut them into shreds.

9.After the noodles are cooked, remove them from the water and pour the previously fried minced meat into the noodles, and at the same time put the cucumber shreds into the noodles and stir well to eat.

The dried yellow sauce of Liubi Gao Douju is poured out with warm water, and the ratio of sauce and water is roughly 1:1.

Mix the soybean paste and the yellow sauce together and stir well (I didn't sail with the traditional sweet noodle sauce).

The two sauces are steamed over a fire for approximately 40 minutes.

During the steaming of the sauce, the scallion oil is refined. Mix the white and red shallots together and make a small bowl of scallion oil in a pot. Fry the scallion oil and set aside.

Peel the pork belly and stir-fry. I once asked Da Dong's chef, their ratio of meat to sauce is 3:1, three catties of meat and one catty of sauce, I compromised, the ratio is 1:1, one catty of meat with one catty of sauce.

Stir-fry the meat over low heat, remove the oil, and put the steamed sauce in the pot. Stir-fry slowly.

Successively under the accessories, cooking wine, star anise, rock sugar, shuifa shiitake mushrooms cut into small pieces (I also tried king oyster mushrooms, the fragrance is not as good), soy sauce is used here is to ton, it is not recommended to add more. Small.

Fire, keep stir-frying, it takes about 20-30 minutes, the color and heat are much different, pour in the previous scallion oil. Turn the heat to high, stir-fry a few times, and remove from the pan.

Jajangmyeon for 2 years old + baby.

The sauce is an important part of this sauce.

How do you make jajangmyeon? Stir-fry the minced meat in the oil pan, add oyster sauce dark soy sauce, sugar sweet noodle sauce, bean paste and minced garlic, stir-fry evenly and pour in water, under the water boiling, remove the noodles and put carrots and cucumber shreds, green peppers, and the seasoned sauce, stir well and eat.

1 minute to teach you how to make home-cooked fried noodles.

It tasted so good, I ate two large bowls.

Let's learn how to make jajangmyeon!

The jajang-miso in jajang-myeon is the essence.