How to make delicious jajangmyeon? How to make delicious jajangmyeon

It tasted so good, I ate two large bowls.

The key to making jajangmyeon delicious is to stir-fry the jajangmiso first, then cook the noodles, and finally stir them, as follows:

Ingredients: 400 grams of minced pork, 280 grams of noodles (raw).

Excipients: 1 carrot, 1 cucumber, 3 tbsp bean paste, appropriate amount of chives, appropriate amount of soy sauce, 2 grams of Sichuan pepper, 4 cloves of garlic, 3 tbsp sweet paste.

1. Heat the oil in a wok and put the peppercorns in it to stir up the fragrance.

2. Add minced meat and stir-fry until it changes color.

3. Add garlic cloves and shredded ginger and stir well, then spoon the sweet noodle sauce, bean paste and soy sauce and stir well.

4. Stir in half a cup of water, cover with a lid, and simmer over low heat for 10-15 minutes.

5. Simmer until the meat sauce is thick and dark, then turn off the heat.

6. Cut the cucumber, carrot and chives into thin strips and set aside.

7. Cook the noodles in another pot and drain the water.

8. Put the boiled noodles in a bowl, and put the shredded cucumber, shredded carrot and meat sauce on the noodles.

Notes:

The meat or meat filling used is the best because soybean sauce likes oil, and salt and soy sauce can be increased according to your taste.

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

Let's learn how to make jajangmyeon!

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.

Jajangmyeon for 2 years old + baby.

The northerners' favorite food is noodles, and the following is an introduction to how to make the sauce of fried noodles, so go and take a look!

How to make the sauce of jajangmyeon:

Ingredients: 150 grams of pork belly.

Excipients: 1/2 cucumber, 1/2 carrot (red).

Seasoning: 1 small piece of ginger, 1 spoon of sweet noodle sauce, 3 spoons of yellow sauce, 1 spoon of Lao Gan Ma, 1 spoon of sugar, 3 shallots, appropriate amount of water, appropriate amount of vegetable oil.

A little secret to the ingredients

Add Knorr chicken powder to make it fresh.

It greatly improves the freshness and makes the taste smooth, delicious and mellow.

How to make 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.Will be fried. Add the 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.

The above is how to make the sauce of jajangmyodin, have you learned?

Is Korean national food really so delicious?

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.

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.

It tasted so good, I ate two large bowls.

Ingredients: 200 grams of fatty and lean minced meat.

Onions. Half a small piece.

3 garlic sprouts.

Potato. One.

Green onion, ginger, garlic, bean paste.

My mother taught me how to make Shanxi fried noodles.

Peel and dice the potatoes, boil in boiling water for about 2 minutes, then drain and set aside.

Dice the onion and cut the garlic sprouts into small pieces and set aside.

Put a small amount of oil in the <> pot, fry a few peppercorns, pour in the minced meat when it is hot, quickly cut it apart, stir-fry until the meat changes color, add green onions, ginger and garlic, pour in cooking wine, soy sauce.

Stir-fry until the oil is out, add the onion and garlic sprouts and stir-fry until brown, then add the diced potatoes.

This is a must-have for fried noodles, and Haitian soybean sauce can also be used, but it is sweeter than this taste.

Add the bean paste, stir-fry well, pour in boiling water, remember to boil water!

Add salt and monosodium glutamate before cooking, because it is used to adjust noodles, so it should be salty to be delicious!

I also like to stir-fry another bowl of tomato and egg dressing, which is called two kinds of noodles

Die on a bowl of noodles wow! It's beautiful! Authentic Taiyuan dialect, do you understand?

Jajangmian noodles are a traditional noodle dish in northern China and have been rated as one of the top 10 noodles in China. The method of jajanjangmyeon is simple, and the following are the steps to make jajanjangmyeon:

Ingredients: noodles, pork belly, cucumber, carrot, cabbage, sesame oil, cooking wine, celery, green onion, ginger, garlic, sweet noodle sauce, ingredients, dry yellow sauce.

Production steps: 1. Wash and dice the pork belly, wash and shred the cucumber, carrot, cabbage, celery, green onion, ginger and garlic and cut into shreds for later use.

2. Take a small bowl and put 100 grams of dry yellow sauce, add 2 times of water to release.

3. Pour water into the pot and boil, blanch the cucumbers, carrots, cabbage and celery for later use.

4. Pour an appropriate amount of cooking oil into the pot, turn on the high heat and cook until the oil temperature is 70% hot, then add the green onion, ginger and garlic and stir-fry until fragrant.

5. Pour in the diced pork belly, stir-fry the oil, pour in an appropriate amount of dry yellow sauce, sweet noodle sauce, sugar, sesame oil and stir-fry for a while, remove and set aside.

6. Wash the pot, add water to boil over high heat, add the noodles to cook, and put them in a bowl.

7. Finally, add the prepared sauce, then add shredded cucumbers, shredded carrots, blanched diced celery, bean sprouts, shredded cabbage, and soybeans and stir well.

Ingredient making. Sauces.

1 Buy a bag of dried yellow sauce first, or a small bag if it's two people).

2 Go home and pour out the dry 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 a little fat, more fragrant) the smaller the dice, the better; 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 is ripe, pour the sauce into the pot. At this time, the fire should be adjusted to a low heat.

7 Slowly boil the sauce over low heat, stirring constantly with a spatula so that it does not 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 better to put two eggs) into the sauce, and stir well with a spatula.

9 When the sauce is fragrant and the color turns bright yellow, 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 put it in the refrigerator for preservation, and eat it next time.

Note: Do not add salt when boiling the sauce, as the sauce itself is salty. [3]

Dish code. 1 Wash the cucumber and cut into shreds and set aside.

2 The yellow flowers 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 Bring a little oil to a heat in a pot. 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.

3] Preparation of materials. Ingredients: noodles, pork (fat and lean with ha), green onion, ginger, garlic cloves, dried tofu, bean paste, salt, sugar, light soy sauce, dark soy sauce, cooking wine.

1. Peel and chop the garlic cloves, chop the green onion and mince the ginger.

2. Chop the pork into minced meat.

3. Cut the dried tofu into thin strips and then chop the pieces.

Cooking method: 1. Put an appropriate amount of oil in the pot, a little more oil. Stir-fry the meat filling until the meat changes color.

2. Add minced garlic and ginger, and continue to stir-fry over high heat.

3. Turn the heat to low and put an appropriate amount of bean paste.

4. Turn to high heat and stir-fry.

5. Put dried tofu.

6. Stir-fry over high heat.

7. Turn to low heat and put an appropriate amount of light soy sauce.

8. Appropriate amount of dark soy sauce.

9. Appropriate amount of cooking wine.

10. A little sugar.

11. Salt to taste.

12. Simmer over high heat to taste.

13. Boil a pot of boiling water. Put the noodles.

15. Put a little oil in the pot. Stir-fry the chopped green onions until fragrant and simmer for 2-3 minutes.

16. Remove the noodles.

17. Pour the meat sauce over it.

18. Pour onion oil.

Food, Wangwen Shengyi is delicious food, expensive has delicacies from the mountains and seas, and cheap ones have street food. Originally, food is not expensive or cheap, as long as it is your favorite, it can be called food. Our country has always had"Culinary kingdom"This reputation.

In our country, we have 56 small families, each with its own special cuisine. Something that waits before eating and has an aftertaste after eating. When food suffers from the state of mind, food is not only a simple taste sensation, but also a kind of energy enjoyment.

It is also an occasion. The occasion is delicious and delicious, and everyone wants to eat it to their favorite. Food civilizations around the world are vast and profound, with different nutrients, so you can taste more food and enjoy more health.

This bowl of noodles is the legendary jajanjangmyeon.

Fried sauce noodles are traditional Chinese noodles, it is known as one of the "top ten noodles in China", the most famous is the old Beijing fried sauce noodles, the old Beijing fried sauce noodles are particular. It has a full range of flavors and colors, and the fried sauce is not only delicious but also nutritious with your favorite dishes. , Raw materials for fried noodles:

300 grams of egg noodles, 300 grams of pork belly filling, 1 cucumber, 20 grams of ginger, 50 grams of oil, 30 grams of soybean paste, 50 grams of sweet noodle sauce, 5 grams of cooking wine, 2 grams of sugar, 3 grams of pepper.

Step 2: Prepare a small bowl, pour the sweet noodle sauce and yellow sauce into the bowl, add an appropriate amount of water, stir evenly, and dilute the point.

Step 3: Get out of the pot, after the oil in the pot is hot, put in the minced ginger and stir-fry until the minced pork belly is stir-fried, fry until the minced meat changes color, add 5 grams of cooking wine, and then pour the sauce in the bowl into the pot.

Step 3: Stir-fry over low heat until the sauce in the pan is thick, then put it out of the pot and put it in a bowl, and sprinkle a little chopped chives on top.

Technical Summary:1There are two ways to eat noodles cold and hot, eat them cold: let the boiled noodles cool with pure water!

2.You can mix and match your favorite vegetables according to your preference.

Flow chart of making fried noodles:

Jajangmyeon for 2 years old + baby.

The method of fried noodles is simple, the sauce is fragrant, smooth and refreshing, which is both convenient and appetizing. It is very necessary to put more vegetables as a "noodle code" to make jajangmyeon a healthy diet.

The fried sauce should be fried deliciously, and first, it should be fried, and the oil should be used. This oil is best fried by the pork itself. Therefore, when frying the sauce, the fatter pork is put into the pot first, and then the lean pork is put into the pan after the oil is released.

Fried noodles with bean paste.

Ingredients: 200 grams of lasagna, 150 grams of pork filling, 20 grams of dried tofu, 20 grams of dried shrimp, 20 grams of cucumber, 10 grams of shiitake mushrooms, 2 cloves of garlic, seasoning]: 30 grams of cooking oil, 1 tsp sesame oil, 1 tbsp soy sauce, 2 tbsp bean paste, 2 tbsp sweet noodle sauce, white.

1 soak the dried shrimp until soft, soak the mushrooms softly, remove the stems and cut into shreds, 2 wash and mince the dried tofu and garlic, wash and shred the cucumbers, 3 pour oil into the pot, cook until it is 50% hot, stir-fry the minced garlic until fragrant, add the pork filling, shredded mushrooms, dried dried shrimp, dried tofu and bean paste, sweet noodle sauce and stir-fry, add soy sauce, water, sugar and sesame oil and simmer and fry until it tastes good and makes a fried sauce.

4 Cook the noodles, remove them and put them in a bowl, add the fried sauce and shredded cucumber, mix well.

Features]: The sauce is fragrant, smooth and refreshing.

If you use Tohoku miso to make fried sauce, it will have a different flavor.

However, many fried noodle restaurants in Beijing are not made by Beijingers, they are all noodle restaurants opened by outsiders in Beijing, how can they have the taste of Beijing? You didn't eat the standard fried noodles, you have to go to the small alleys, the old noodle shop, the attractions are all opened by outsiders, there are no old Beijing people, it must be unpalatable.

Material: hand-rolled noodles or dried noodles.

Pork belly with a variety of garnish oils.

Minced green onion and minced ginger.

White sugar and yellow sauce.

Sesame oil method: 1Cut the meat into cubes the size of soybeans.

2.Put the meat in the hot oil, put the green onion and ginger after the color changes, fry the fragrance and put the sauce in the pot. It's best to put some warm water in the pan, but you only need to add water once.

3.Stir-fry slowly over low heat, put some sugar when there is a fragrance, and when the sauce turns red and black, put minced green onions, add sesame oil, stir-fry evenly and start the pot immediately.

4.After the sauce is fried, mix well with the side dishes and noodles.

Fried noodles are also called small bowls of dry frying.

Side dishes are an important part of jajangmyeon, and there are generally more than a dozen kinds of side dishes for authentic ones, and there are seven or eight kinds of them for a few. Common side dishes are cucumbers, green beans, soybeans, green garlic, celery, bean sprouts, radish tassels, shredded radish, etc., green beans, soybeans, celery need to be blanched with water before mixing.

Dry or thin yellow sauce is fine. If it is a dry sauce, it should be diluted before use. Expert.

Comments: Be sure to put a variety of vegetables as a "noodle code" to make jajangmyeon a healthy diet. Otherwise, there is more salt, less fiber, and not enough vitamin C and potassium. The sauce itself contains a lot of protein and B vitamins, making it suitable for pairing with flour.