The authentic method of jajangmyeon is as titled Thank you

1. Fried sauce: Dissolve the yellow sauce bought from the supermarket with water, stir evenly and set aside;

Mix the minced meat with water starch; Finely chopped green onion, peppercorn noodles, set aside;

Add vegetable oil to the frying spoon, the oil temperature is 6 into heat, the meat filling is scattered, wait until the color turns white and slippery, and put it out;

Add vegetable oil to the frying spoon, heat the oil at a temperature of 6, boil the pot with half of the chopped green onion and peppercorns, and stir-fry with yellow sauce. I have been seeing that the oil that was "eaten" by the yellow sauce first is precipitated out again, poured into the meat filling and stir-fried. Wait until the fragrance is strong, add the other half of the chopped green onion, and serve.

2. Dish code: cucumber peeled and shredded, fried soybeans, blanched mung bean sprouts and soft celery, heartfelt radish peeled and first cherry shredded, minced mustard, garlic, mustard oil, rice vinegar, minced coriander, chili oil.

3. Boiled noodles: Boil the wet-cut noodles in boiling water for 2 minutes, turn off the heat, and add the lid to "simmer" for 5 minutes.

4. You can directly scoop hot noodles, which is called "pot picking"; You can also use water to pass it, which is called "Lao Noodles".

5. Pick up your favorite flavor to taste.

Ingredient breakdown. Noodles (cut noodles are the best, hand-rolled noodles are better, Mincha is really not good, and the noodles are also okay).

Lean pork (200g).

Yellow sauce (200g).

Sweet noodle sauce (50g).

Dark soy sauce to taste, cooking wine.

Essence of chicken. Sugar.

1 egg.

Two shallots. Cucumbers (1-2 sticks).

Hanyuan peppercorns (20-30 grains).

Cut the lean pork into thin strips and mix well with cooking wine, light soy sauce, starch and sugar.

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.

Cut the cucumber into thin strips when boiling water and boiling noodles (my knife skills are not good, so don't laugh).

Add oil to the wok and stir-fry with two-thirds of the chopped green onions (note that the amount of oil is larger than usual 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.

After the color of the meat has changed, add the pre-prepared yellow paste paste and stir slowly to prevent the bottom from sticking. Note that the whole boiling process should be done over low heat. 8

When the sauce is about to boil, start another oil pot, turn on low heat, put in peppercorns, and slowly fry the fragrance (if you like to eat chili peppers, you can put in dried chili peppers, the taste is better, our children are afraid of spicy, I had to give up).

Turn down the heat from the pan and sprinkle the remaining one-third of the chopped green onion over the fried sauce.

Remove the peppercorns (burn and chili) from the pan and pour the oil over the fried sauce. You can smell the aroma of minced green onions and see squeaky oil bubbles. It feels good.

Now that the noodles are served, they are tossed with shredded cucumbers and a delicious fried sauce, and if you are a garlic lover, you can chop some minced garlic and stumble together. Let's go!!

Fried noodles. Material:

500 grams of semi-fat and lean minced pork, Hongfangyuan's sweet noodle sauce, 150 ml of water, 1 shallot, 1 spoon of dark soy sauce, 200 grams of mung bean sprouts, 1 cucumber, appropriate amount of noodles, appropriate amount of garlic, appropriate amount of vinegar.

Method: 1. Pour the dark soy sauce and yellow sauce into a large bowl, then add 150ml of water and mix slowly with chopsticks; Chop the green onion into minced pieces and set aside.

2. Pour more oil than stir-fry vegetables into the wok and heat it, add the chopped Beijing green onion and stir-fry for half a minute, then pour in the minced meat and stir-fry together until it changes color and departs, then pour in the well-mixed yellow sauce and slowly stir-fry for 78 minutes with the lowest heat.

3. Blanch the washed mung bean sprouts in boiling water and remove them immediately; Wash the cucumbers and cut them into shreds; Chop the garlic into minced garlic and set aside.

4. Boil the water that has blanched the mung bean sprouts, put in the noodles and cook, then take out the noodles and soak them in cold boiled water, then pick them up and put them in a bowl.

5. Finally, put the mung bean sprouts and cucumber shreds on the noodles, then put 1 tablespoon of fried fried sauce and minced garlic, then pour a little vinegar and mix well.