Who knows how to make jajangmyeon, please tell me, don t be too troublesome

1。Start by buying a bag of dried yellow sauce.

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 warm water (generally 4-5 times the sauce, because there is starch in the sauce, so it is not too thick to prevent it from sticking to the bottom of the pan).

3。Cut the meat into small cubes (preferably a little fat, more fragrant); 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 onions into the pot, beat two eggs (two eggs in half a bag of dried yellow sauce is better) 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).

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 delicious bowl.

Jajangmyeon is out!

Note: You can slightly add a little noodle soup to the noodles in the bowl. Because the hand-rolled dough will be compared after it comes out.

If you stick together, the soup will be slippery and easier to mix.

Ingredients: 1 bag of Liubiju dry yellow sauce, half a bag of Tianyuan Sauce Garden sweet noodle sauce, 200 grams of peeled pork belly.

Ingredients: green onion, ginger, spices.

1. Cut the pork belly into small cubes of centimeters;

2. Finely chop the green onion and ginger;

3. Pour a little oil into the pot, add the diced meat and stir-fry after the meat changes, after the meat changes color, put in the minced green onion (set aside a part of the minced green onion for use), minced ginger and ingredients, then put in the dry yellow sauce and sweet noodle sauce, stir-fry over low heat until the meat and sauce are mixed evenly, add an appropriate amount of water, and stir constantly to avoid sticking to the pot. Bring to a boil until the sauce is thick, sprinkle in the remaining chopped green onion and mix well.

Prepare the dish code: 1. Wash the cucumber and cut it into shreds;

2. Wash the bean sprouts and broad beans, blanch them with boiling water respectively, remove the cold water and drain the water;

3. Treatment of other dishes (I didn't use it here): cut the cabbage into shreds, blanch it with boiling water, remove the cold water and drain the water; Shredded carrots in the heart.

Boiled noodles: The most authentic noodles should be rolled by hand, but nowadays for convenience, they all buy ready-made noodles. Cook the noodles in cold water, drain and place in a bowl. Scoop a spoonful of fried sauce, mix well with the noodles, and serve with the dish code.

The key to jajangmyeon is in this jajangmyeon, and the ingredients and production are very particular. Be sure to use the dry yellow sauce of Liubiju and the sweet noodle sauce of Tianyuan Sauce Garden to simmer slowly, and the meat should be fat and thin. You can take a look at the staple food channel of Abang.com, where there are a lot of pasta recipes, which are very practical.

Introduction: In our daily life, there are a variety of cuisines, not only delicious but also with very high nutritional value, some of which have different traditions in different regions. Different regions have different ways to make jajangmyeon, and even different families have different practices.

But we all know that the soul of jajangmyeon is the sauce used, so the taste and texture are roughly the same. Some netizens don't know how to make the sauce for jajangmyeon.

Before making the sauce, we first prepare vegetables such as cucumbers, carrots, celery and bean sprouts, and then we can also prepare ingredients such as peanuts, garlic, ginger and chives. Then add the lard and put the prepared green onion and ginger into the pan to fry the sauce. After the minced meat changes color, you can add boiling water, boil it over low heat, and wait until you find that the sauce is mixed, and it is ready.

To make the old Beijing fried noodles, you need to prepare pepper, ginger and shallots, yellow sauce beef and noodles in advance, first you need to wash the cucumbers, shred them, put the peppercorns into the pot, boil them with an appropriate amount of water, and then add the dry yellow sauce and stir. After stirring well, you can put the ginger and green onion into the beef and stir it so that it can be more flavorful, then turn on the heat, put in the appropriate amount of oil, stir the beef and put it in the pot for stir-frying. When the noodles are cooked, remove and drain, then stir the prepared sauce well and serve.

The main focus of the production of jajangmyeon is on the making of the sauce. This is the soul of the whole bowl of noodles, and if we fail to make the sauce during the production process, it will affect the taste and texture of the noodles. Therefore, in the process of making sauces, it is also necessary to follow the corresponding process.

In terms of preparing ingredients, it is also important to prepare some fresh ingredients, and it is also very important to master the heat, because this will also affect the final taste.

Most of them are made from the semi-finished products bought, and the semi-finished sauce can be poured out directly, and then shredded cucumbers, shredded green onions, and shredded carrots are added to it.

The best thing to do is to buy some raw fried sauce, then put a spoonful of oil and chopped green onion in the pan, and finally put the sauce in and fry it for a minute.

Put green onions, ginger and garlic in the pot, stir-fry until fragrant, pour in soybean paste and fried sauce, and finally put a little less water to boil the sauce thick, this is how to make the sauce.