How to make your own jajangmyeon and how to make your own jajanjaneon?

It tasted so good, I ate two large bowls.

The method and production method of fried noodles are detailed in the cuisine and efficacy: boutique staple food.

Ingredients for making jajangmyeon:

Ingredients: cucumber, fungus, eggs, tomatoes, mung bean teeth, celery, yellow sauce, pork, etc.

How to make fried noodles:

1。Start by buying a bag of dried yellow sauce (a small bag will do, if it's two people).

2。Go home and pour out the dried yellow sauce (depending on how much you eat) and put it in a bowl. Then mix slowly with water (raw water is fine).

3。Cut the meat into small cubes (preferably with a little fat, more fragrant) The smaller the dice, the better? nbsp;Finely chop the green onion and set aside.

4。Heat the oil in a pan and pour the oil. How much depends on your preference. Of course not too little, otherwise it sticks to the pan.

5。When the oil is hot, add the diced meat and stir-fry.

6。When the diced meat 8 is ripe, pour the prepared sauce into the pan. At this time, the fire should be adjusted to a low heat.

7。Cook the sauce slowly over low heat, stirring constantly with a spatula so that it doesn't stick. At the same time, depending on the consistency of the sauce, add an appropriate amount of water.

8。Pour the chopped green onion into the pot, beat two eggs (half a bag of dried yellow sauce is more suitable for two eggs) and put them into the sauce, stirring well with a spatula.

9。When the sauce is fragrant and the color turns oily and yellowish, turn off the heat and remove the sauce from the pan. (The longer the sauce is boiled, the better, because the oil in the yellow sauce can be forced out).

10。If you can't eat the sauce (boiled), put it in a bowl, cover it with plastic wrap and store it in the refrigerator, and eat it next time. It is best not to leave it in the open air to avoid hair.

Note: Do not add salt when boiling the sauce!! Because the sauce itself is salty.

The above is the method of sauce. Here's how to make the dish code::

1。Wash the cucumbers and shred them and set aside.

2。Goldenrod and fungus are made with water and set aside. Eggs and tomatoes set aside.

3。Blanch the mung bean sprouts and celery and set aside.

4。Put the pot on the fire and bring a little oil to a heat. Put the eggs in the pan (one is enough) and scramble the eggs.

Add the tomatoes cut into several petals, slide the pan (this is also to have soup and clear the mouth), and then add the yellow flowers and fungus. Put a pinch of salt. 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 freely. A bowl of delicious jajangmyeon is out!

It's easy!!

Good appetite!!

I'll teach you the easiest one you've ever made.

I won't talk about noodles, but the noodles must be cooked neatly, and it is best to use cold water to eat them in winter, and to eat them with hot water.

If you don't have a good soybean sauce, you can use sweet noodle sauce, which is sold in vegetable markets and supermarkets, and you can cut the meat into small foams and small strips first.

After cutting, sprinkle with flour so that the meat is tender.

After the noodles are boiled in water, put them in a bowl, and the vegetables can be put in the mung bean sprouts and greens, or you can put some shredded carrots and cucumbers, and then pour the sauce and mix well.

A bowl of fragrant jajanjangmyeon is ready.

Jajanjang noodles: The common one is diced pork jajang. It is pure semi-fat lean pork with green onions, ginger, garlic, etc. fried in an oil pan, added yellow sauce, covered with a pot and simmered for a few minutes.

At this time, the diced meat is grunted through the yellow sauce, the meat skin is red and bright, and the four exquisite fragrances are the fried sauce of the tenderloin and the fried sauce of three fresh (shrimp, tenderloin, magnolia slices), etc., as well as the fried sauce of muxi (egg), fried tofu sauce, roasted eggplant sauce and other vegetarian products, which are oily but not greasy. Old Beijingers eat fried noodles, pay attention to eating hot in cold days, called "pot picking" (not too water at all), eat water surface on hot days, but the soup should be exhausted. According to the season, it is accompanied by a variety of seasonal side dishes, which is called "comprehensive size".

In early spring, use bean sprouts (called pinched vegetables) with pinched heads and tails, small radish tassels with only two ** leaves, and poured with Laba vinegar left over from the New Year. In the late spring, put flowers and peppers in the sauce, called pepper sauce, and the noodles are green garlic, toon sprouts, pinched vegetables, green bean mouths, small radish tassels and silk (strips). In early summer, fresh garlic, blanched fresh peas, shredded cucumbers, shredded lentils, and leeks are used as noodles.

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.

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.

Jajangmyeon is very popular in northern China, and there are also different methods of making jajangmyeon in Shaanxi, Tianjin, Shanghai, Guangdong, and Northeast China. There is also jajangmyeon in South Korea, which was brought to Korea by overseas Chinese from Shandong.

Jajangmyeon for 2 years old + baby.

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

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

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.

Jajangmyeon for 2 years old + baby.

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

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

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.

Jajangmyeon for 2 years old + baby.

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

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

When I smelled it, I was really hungry.

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.

It tasted so good, I ate two large bowls.

Health Benefits:

Ginger: Reduces inversion and relieves vomiting, dissolves phlegm and relieves cough, dissipates cold and relieves the surface.

Soy sauce: boosting, blood tonic, mouth guard.

Ingredients: Plain flour [picture] 500 grams of plain flour.

Minced meat [pictured] 300 grams of minced meat.

Cooking wine [pictured] A little cooking wine.

Green onion [picture] A little green onion is a gram of food.

Ginger [pictured] a little ginger is a gram food.

2 tablespoons sweet noodle sauce.

Soybean paste [pictured] 2 tablespoons soybean paste.

Pixian bean paste [picture] 1 tablespoon of Pixian bean paste.

Starch [picture] a little starch.

Soy sauce [picture] A little soy sauce.

Recipe method: The method of fried sauce noodles**11Mix the sweet noodle sauce, soybean paste, and Pixian bean paste and dilute it with water.

The practice of fried noodles**22Shred the green onion and ginger.

The practice of fried noodles**33Marinate the minced meat with starch, soy sauce and cooking wine for about 15 minutes.

The practice of fried noodles**55Add minced meat and stir-fry until browned.

The practice of fried noodles**66Pour in the prepared sauce.

The practice of fried noodles**77Bring to a boil over high heat and simmer the thick juice over low heat.

The practice of fried noodles**88Put it in the crisper and take it as you go.

The practice of fried noodles**99Flour and water are prepared.

The practice of fried noodles**1010Add water to the dough, mix into a smooth dough, cover with plastic wrap and let stand for 15 minutes.

The practice of fried noodles**1111Roll out the dough into round slices.

The practice of fried noodles**1212Cut flat into thirds starting from the middle.

The practice of fried noodles**1313Sprinkle with some extra flour and stack the three dough sheets on top of each other.

The practice of fried noodles**1414Cut it into noodles first.

The practice of fried noodles**1515Bring cold water to a boil in a pot, sprinkle the noodles evenly into the hot water, add a little salt, and cook the noodles. Remove with warm water and sprinkle with meat sauce.

Recipe Tips:

The fried sauce must not be in a hurry, so as not to make the pot paste and cannot be eaten.

Jajangmyeon for 2 years old + baby.

Cut the fat and lean pork into small pieces, add starch and raw oil to pickle and mix, then stir-fry in peanut oil, add tempeh sauce, stir-fry slightly, that is, inject a bowl of water, add hoisin sauce, chili sauce, red pepper powder and sugar, salt, monosodium glutamate and other seasonings after boiling, boil to become fried sauce, pour it on the surface, and eat.