Which method of jajangmyeon is the best as the title Thank you

It's delicious when you use dog meat noodles as a sauce.

The fried sauce of fried sauce noodles is characterized by rich sauce fragrance, salty and sweet palatable, moderate viscosity, and the characteristics of the dish code are rich and diverse, with classic 8 major samples, that is, bean sprouts, celery, green beans, cucumber shreds, heart beauty radish shreds, cabbage shreds, green garlic, garlic, the characteristics of the old Beijing fried sauce noodles are that the color is translucent, the dish code is exquisite, and the ingredients are sufficient.

What are the characteristics of old Peking fried noodles What are the characteristics of old Peking fried noodles.

Fried sauce. The fried sauce is divided into osmanthus sauce and meat sauce, osmanthus sauce is also egg fried sauce, meat sauce is made of pork belly minced into stuffing and sauce with fat and lean ratio, yellow sauce is also known as soybean sauce, soybean sauce, made by fermentation after frying and grinding soybeans, and is a condiment in a viscous state, which is the traditional sauce in our country. Yellow sauce has a rich sauce and ester aroma, salty and sweet, and can be used to cook a variety of dishes, and is also one of the ingredients for making jajangmyeon.

Most of the high-quality yellow sauce is reddish-brown or tan-brown, bright and shiny, moderate viscosity, fresh and mellow, salty and sweet, no peculiar smell, no impurities.

The characteristic of jajangmyeon is its sauce. Whether the sauce is delicious or not determines how delicious the whole noodle is.

Therefore, the jajanjangmyeon will be a little different for each house, because the sauce used is different.

Northern version of jajanjangmyeon.

Ingredients: one pound of minced pork, one and a half pounds of noodles.

Ingredients: 4 pieces of dried tofu, soybean sprouts.

To taste, pea tips.

A handful, an appropriate amount of chopped green onion and ginger.

Seasoning: Haitian sweet noodle sauce.

A bag, June fragrant bean paste.

Two spoonfuls, one spoonful of salt, and one spoonful of light soy sauce.

How to make fried noodles:

1. Prepare the materials.

2. Boil a pot of water, after the water boils, throw the cleaned soybean sprouts into it, blanch it for a few minutes, remove it, cool it, and dry it for later use. (Make Dish Codes).

3. Pour twice as much oil into the pot as usual for stir-frying, and when it is 4 hot, add the minced pork.

4. Chop the fresh ginger into fine minced pieces and stir-fry with the minced meat. (Minced ginger is particularly fishy and flavorful, and stir-fried meat must be indispensable).

5. Change to medium heat and fry until the minced meat exudes fragrance and turns white.

6. Tear open the sweet noodle sauce and pour the whole bag into it.

7. Scoop two spoonfuls of soybean paste.

Into. 8. Continue to stir-fry over medium-low heat.

9. According to the thickness of the meat sauce, pour in more than half a bowl of boiling water.

10. Turn to high heat.

11. Pour in the dried tofu cut into small cubes.

12. During boiling, stir constantly with a spatula to avoid sticking the pot.

13. Taste salty and add salt as appropriate.

14. Two spoonfuls of light soy sauce to increase umami.

15. Slowly simmer for a few minutes.

16. Cook until the meat sauce and oil are separated, and after forcing the oil in the sauce out, turn off the heat! Sprinkle in a little more chopped green onion.

17. Put cold water in the pot, turn on high heat, and after the water boils, throw in the noodles. (The water is a little wider, so it is not easy to stick when cooking the noodles).

18. After boiling, throw in the pea tip leaves.

19. After boiling again, turn off the heat.

If you have the characteristics of your appearance, you will be black. Eat minced garlic and ginger, stir-fry until fragrant, put soybean paste, sweet noodle sauce minced meat, and then put some shredded cucumber and shredded carrots on top of the stir-frying. Crushed peanuts. It tastes great.

Therefore, avoid using the above ingredients when making jajangmyeon. In addition, it is not advisable to drink a lot of water after eating pork-based jajangmyeon. Fried noodles are a major feature of Beijing, and it is easy to imagine that. Features]: The sauce is fragrant, smooth and refreshing.

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 Korea, which was brought to Korea by overseas Chinese from Shandong, with spring sauce (black bean paste) as the seasoning, plus onions, shrimp, meat, etc.

However, the placement is quite exquisite, with noodles on the middle plate, and the most ** is a pinch of purple fried sauce, like a plate of handicrafts. Fried sauce noodles are a unique food in Beijing, which is made of noodles mixed with dish code, fried sauce and noodles.

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 taken out, and the old Beijingers call them "pot pickers", pour on the fried sauce, mix with the vegetable code, and make the fried sauce noodles.

The popularity of jajangmyeon in China can be seen from the smooth flow of jajangmyeon in various parts of the country.

In the north, it is common to find diced pork fried sauce. It is made of semi-fat lean pork with green onions, ginger, garlic, etc. fried in an oil pan, added with yellow sauce, covered with a pot and simmered for 10 minutes.

When the diced meat is soaked in the yellow sauce, the skin of the meat is red and shiny, and the fragrance is overflowing. The particular thing is to use the fried sauce of loin and fried sauce with three fresh (shrimp, tenderloin, magnolia slices), etc., as well as vegetarian products such as muxi (egg) fried sauce, fried tofu sauce, and roasted eggplant sauce, 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 fresh pepper in the sauce, called pepper sauce, and the noodles are green garlic, toon sprouts, pinched vegetables, green bean mouth, small radish tassels and silk (strips). In early summer, fresh garlic, blanched fresh peas, shredded cucumbers, shredded lentils, and leeks are used as noodles. In addition, fried noodles are also available in Shanghai, Guangdong, and South Korea.

Jajanjangmian noodles are the family's favorite, and each time we four of us can eat three catties of noodles. Today, we're going to talk about how to make delicious jajangmyeon at home. <>

One, fried sauce. 1. Cut the fat and thin pork belly into small thin strips or diced meat, which can be frozen in the refrigerator for half an hour, and it will be easier to cut when you take it out.

2. Put a spoonful of cooking oil in a frying pan, pour in a few peppercorns to fry the fragrance when it is hot, take it out and throw it away, pour in the diced meat, stir-fry repeatedly over low heat, after the pork changes color slightly, add the minced green onion, ginger and garlic (put more green onion and garlic) and turn it together, add two spoons of cooking wine along the edge of the pot, use the high temperature of the pot wall to let the cooking wine play a role, remove the fishy smell of the pork, until the onion and garlic turn yellow, and the fat part of the diced meat is fried with fat oil.

3. Add a spoonful of bean paste, a spoonful of sweet noodle sauce, two spoons of dry yellow sauce, a spoonful of sugar, half a spoon of light soy sauce, stir-fry over low heat, and the action in your hand cannot be stopped until the sauce is smooth, (this step must be more patient, so that the sauce and oil are fully integrated together, if the fried time is short, after the prepared sauce is cooled, the oil and sauce will be separated, and it will be greasy to eat). The essence of the fried sauce is deep-frying, so be sure not to add water, put more oil when putting it, and add the lard from the fried pork, which is the key to the brightness of the sauce.

Second, prepare side dishes.

After the cucumbers are washed, cut into thin strips. After the mung bean sprouts are cleaned, blanch water for one minute and remove them.

Three, boil noodles. Pour water into the cooking pot, add a spoonful of salt and a little cooking oil (it can prevent the noodles from sticking, and they will not be soft after boiling for a long time), bring to a boil over high heat, put in the noodles after boiling, stir a few times with chopsticks, and cover the pot. After the water in the pot boils and bubbles again, open the lid, continue to cook for about three minutes, turn off the heat, and finally cover the pot and simmer for one minute, remove the noodles and control the water.

Put the fried meat sauce and side dishes on top of the noodles, stir well and go.

Isn't it very simple, let's try it quickly, basically you can get a delicious meal of jajangmyeon in 20 minutes.

Fried sauce noodles are a special noodle dish of the Han Chinese nationality. Originally originated in Beijing, the delicacy spread all over the country and was later praised"Top 10 noodles in China"One of them, popular in Beijing, Tianjin, Hebei, Liaoning, Jilin and other northern regions, is made of noodles mixed with vegetable yards and fried sauces. The dining time of fried noodles is short, the table is turned over quickly, and the profit is high!

No need to be in a location! Freshly made and sold! Buy and eat!

Let you open a fire family!

New Oriental Cooking Begins Professional Jajang Noodle Course, Including:

l The systematic narration of fried noodles;

l Purchase of raw materials for fried noodles;

l Pre-processing of fried noodles ingredients;

l The basic standard of fried sauce noodle processing;

l The technological steps of fried sauce noodle processing;

l Deep-fried sauce noodles dish code matching and production practice.

l Fried sauce noodle sauce recipe and raw material ratio practice.

l Pricing principle of fried sauce noodles;

l Location and business skills of fried sauce noodle restaurant, investment analysis, operation and management.

Many people like to eat delicious and fragrant jajangmyeon, which can be appetizing in summer and cold-proof in winter, delicious and nutritious, and always makes people love it. It only takes 1,000 yuan to open a store with fried sauce noodles, which has a small risk and fast returns, which is a very good business opening project!

1.Add a little salt to the prepared flour, add a little water to knead the dough, then wake up, then pull the woken noodles into noodles and cook them in cold water for later use; 2.Put the garlic foam into the oil pan, then add the diced pork belly and stir-fry until it changes color, add some sweet noodle sauce and bean paste and stir-fry; 3.

Finally, pour the fried sauce over the noodles, add some shredded carrots, shredded cucumbers, and sprinkle some sesame seeds.

The first is to boil the noodles until they are eight ripe, scoop them up and put them in a bowl; Then chop the green onion, ginger and garlic, add some chili pepper and meat foam, and pour it into the hot oil of the pan together; Finally, the hot oil sauce is poured over the noodles, and a bowl of delicious jajangmyeon noodles is ready.

First of all, heat the oil, add the green onions, ginger and garlic, then add the old godmother and bean paste to fry and then add the noodles and stir it.

You think jajangmyeon is delicious. I like to eat meat, so the taste of meat, emphasize beating an egg to make the meat tender, put half a spoon of old smoke, a quarter spoon of salt and chicken essence to taste, don't fry the meat too delicately, there is an administrative level feeling of cereals is delicious, hurry up and prepare to burn oil to fry green onions, cut in advance, fry in oil, put in the meat and stir-fry until cooked. Don't put too much oil, otherwise it will be very greasy, and it will mix with the sauce when you put it in the future.

<> uneven jajangmyeon is a very traditional noodle dish that many people are attracted to by its classic taste. Especially if you don't know what to eat for breakfast, come to a bowl of delicious jajangmyeon, that's called a satisfaction. The noodles made with Xinhe bean paste are fragrant and fragrant.

This recipe is also very simple to operate, let's do it together and record our meals and seasons together .

Prepare the ingredients first, the noodles are fresh cooked noodles, if it is raw noodles, remember to blanch them, and then mix well with a little sesame oil, vegetable oil is also OK. Cut the lean meat into small cubes and prepare the garlic cloves, leeks, shredded carrots, shredded cucumbers and shredded carrots. If you don't eat raw, remember to blanch before cooking.

Prepare Xinhe's bean paste and sweet bean paste, light and dark soy sauce, and sugar. Make a bowl of soul sauce before cooking. 2 tablespoons broad bean paste + 2 tablespoons sweet bean paste + 1 tablespoon light soy sauce + 1 2 tablespoons dark soy sauce + 1 2 tablespoons oyster sauce + 1 tablespoon sugar, and a small amount of five-spice powder, about 3 to 5 grams, you can also choose not to use five-spice powder.

Cook for about 5 to 8 minutes, I am very happy with the appearance of this car, the headlights, lights, model, lines, in short, I like the look of this car, the overall design is very stylish and dynamic. In addition to the exterior, the interior is also very beautiful, there are almost no plastic parts, and it looks very classy, and the Y-shaped design makes people feel like they are wrapped in it as soon as they sit inside. Then add a little water starch.

I'm using sweet potato flour and water.

The key to the deliciousness of Zha Jiang noodles lies in the "stir-fried sauce", which is the soul of this noodle. Only when the sauce is fried fragrant enough can this noodle be brought out as it should be. So how should you make the fried sauce of Zha Jiang noodles?

In the end, this mother-in-law has the most say in whether to fry the meat or the sauce first. The following will share with you the specific practices and some points that need to be paid attention to, so that you can make the colorful and fragrant Zhajiang noodles at home.

When soaking shiitake mushrooms, we put shiitake mushrooms in warm water, and then add a spoonful of sugar, which can effectively promote the soaking of shiitake mushrooms, after the noodles are cooked, and then take out the warm boiled water, the noodles that come out of this way are not sticky and the taste is relatively refreshing and delicious, and the fried noodles are generally paired with a bag of fried sauce noodles, plus a spoonful of bean paste, and then add 1-2 spoons of sweet noodle sauce according to personal taste, so that the taste of the match is better.

Do you have any tips for making delicious jajangmyeon?

1. Finely chop the green onion and ginger, and dice the onion.

2. Wash the meat and cut it into minced meat, I am beating it into minced meat in the place where the meat is sold, pay attention to this kind of fat when choosing meat, it will be more delicious.

3. Pour an appropriate amount of oil into the pot, after the oil is hot, we put in the minced meat and stir-fry, stir-fry until it changes color, we put the chopped onion, green onion and ginger together in the pot and stir-fry, and then, add soybean paste and sweet noodle sauce, continue to stir-fry, after the sauce is fried evenly, we add light soy sauce, oyster sauce, sugar, salt, and then add a small amount of water.

4. We wait for the water to boil and then add the noodles, cook them and remove them.

5. Pour the fried sauce into a bowl and it's done.

It is best to use three fat and three lean pork belly to make fried noodles, cut into small cubes, and do not chop into minced meat. Stir-fry the meat first and then the sauce, and divide the sauce into three times to ensure that the yellow sauce is completely fragrant. You can't add too much water to make fried noodles, as the aroma of the fried sauce will be lost if there is too much water.