Where are the jajanjangmyeon sold, and where is the jajanjangmyeon specialty?

Bags of jajangmiso noodles are sold in major supermarkets. There are fried sauce packets in it, or you can buy them at a small noodle restaurant or restaurant.

That's it.

It's simple to do it yourself.

Ingredients: cucumbers, seasonal vegetables (celery, Chinese cabbage, etc.), carrots, onions, turnips, bean sprouts, etc.

Seasoning: Boiled noodles such as real fried sauce, a little soy sauce, beef powder, cooking wine, starch, etc. Straight over to the fried sauce!

First of all, let's talk about how to make the fried sauce with diced meat.

As the name suggests, the best meat is first diced (chicken), and then salt, cooking wine, and starch (in order to ensure the tenderness of the meat, so it must be small).

After the oil is hot, put some minced ginger first, then put the diced meat in it, push it with a frying spoon and pour a small amount of soy sauce to improve the color (note, it is to improve the color, not seasoning, so don't put too much, otherwise the sauce will be very salty), and immediately pour in the Korean real fried sauce. The next thing to do is to turn off the low heat, and turn off the heat until the sauce is just right to turn on, but not very much. If the sauce is thick, it's too late to add some water.

Put some sugar and beef powder in it and be happy (some MSG will be bitter, but Daxi will definitely not).

In general, do not put salt. Taste how it tastes and tune to your liking.

After that, you want to stir constantly with a sauté pan in one direction, stirring ......(Don't mess around).

How long will it be? Stir until the color of the sauce turns jujube red, exudes a fragrance, and begins to precipitate oil. The whole process generally takes 10-15 minutes. When the sauce is almost cooked, you can put the greens on top.

Search for the method on the Internet and do it yourself, it's very simple.

I'll do it. I don't want to learn. Technology transfer.

Fried noodles are a specialty of Beijing. The origin of jajangmyeon is Beijing, and it has a very long history. It is a very distinctive pasta dish with a fried sauce for its soul.

When the fragrant fried sauce is ready, put it in the noodles that have just been removed from the pan and mix it with the side dishes.

However, the specific origin is impossible to investigate, and the folklore of different places is also different. However, there is a folk legend that the old Beijing fried noodles were discovered by the Empress Dowager Cixi by chance during the Guangxu period of the Qing Dynasty. So the Empress Dowager Cixi brought the master into the palace, and from then on, fried noodles began its story in Beijing.

Fried noodles with a side dishGenerally speaking, people can put some cucumbers, toons, etc., cucumbers, toons and so on, cucumbers, toons with mixed fried noodles, the refreshing and delicious side dishes with the soft and smooth noodles on the noodles, very delicious. And in terms of color matching, the color of the noodles is slightly single, and adding side dishes will make the colors look richer and make people more appetizing.

Jajangmyeon is a specialty of Beijing, and Jajangmyeon is also very popular in northern China, and there are also different preparation methods of Jajangmyeon in Shaanxi, Tianjin, Shanghai, Guangdong, Northeast China and other places. Jajangmyeon is also available in Korea, but it was brought to Korea by overseas Chinese from Shandong.

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", poured with fried sauce, mixed with vegetable codes, and become fried noodles.

500 grams of semi-fat and lean minced pork, Hongfangyuan's sweet noodle sauce, 150 ml of water, 1 chives, 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 onion and stir-fry for half a minute, then pour in the minced meat and stir-fry together until it changes color and degenerates, then pour in the well-mixed yellow sauce and slowly stir-fry for 78 minutes over 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 Blanch the water from the blanched mung bean sprouts, add the noodles to cook, then remove the noodles and dip them in cold boiled water, then remove them and put them in a bowl.

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

2 Mix the yellow soy sauce evenly.

3 Do not pour in minced meat, stir-fry slowly over low heat.

4 Remove the mung bean sprouts in hot water as soon as possible. Prevents the color from becoming heavy.