What sauce is good for making jajanjangmyeon, and what sauce is used for jajanjangmyeon?

It is best to use sweet noodle sauce, which has a good taste and is not salty, which is perfect for making fried noodles.

Jajanjangmyeon is a sauce made from a 2:8 ratio of sweet noodle sauce and dried yellow sauce. The dry yellow sauce is salty and the sweet noodle sauce is sweet, so if you only use one of them to make jajangmyeon, it will taste salty or sweet, and there is no layering, so mix the two in proportion.

The fried noodles made by Beijing people are always inseparable from the yellow sauce of Liubiju and the sweet sauce of Tianyuan Sauce Garden.

Step 1

1. The fried sauce must be fried with lard, it is irreplaceable by other edible oils, first use it to fry the minced meat until it turns white, then put it out and put it in a bowl for later use, it is the essence of fried sauce noodles.

2. Then use lard to burst the green onion and ginger to bring out the fragrance, then add 1 spoon of yellow sauce (Liubiju) and 1 spoon of sweet noodle sauce (Tianyuan Sauce Garden), then pour in the fried minced meat, then pour in an appropriate amount of water to boil, and then turn to low heat to boil them into a viscous sauce.

3. Then there is the noodle code, which is the so-called "dish code", these ingredients are more casual, basically according to the season to choose, cucumbers, bean sprouts, enoki mushrooms, etc., just cut them into shreds, it is said that authentic Beijing fried noodles need to use more than 8 kinds.

4. Finally, the choice of noodles, hand-rolled noodles are the first choice, followed by dry noodles or dried noodles, after it is cooked, it is matched with fried sauce and noodles, and a bowl of delicious fried noodles is presented in front of everyone's eyes.

Of course, it is best to use a mixture of soybean paste and sweet paste. Of course, there are also those that are removed with dried yellow sauce and then put in sweet noodle sauce. In this way, there is not only the aroma of soybean paste, but also the taste of sweet noodle sauce.

I like the taste salty with yellow sauce. If you like sweetness, use sweet pasta sauce. The yellow sauce is fragrant but not sweet, and the noodle sauce is sweet but not fragrant. So it's best to mix them together, with a 4:1 or 3:1 ratio of yellow sauce to sweet noodle sauce.

Meat selection: If you want to make fried noodles delicious, you must choose fatty and lean pork belly, only in this way can the diced meat taste fragrant and delicious.

Oil selection: You must choose fried peanut oil, the fried meat sauce is bright in color, which can further enhance the desire for food, and the more you eat, the more fragrant!

Generally, dry yellow sauce and sweet noodle sauce are used, and some also use bean paste or chili sauce, depending on the individual's taste, it is good, however, if it is an authentic old Beijing fried sauce noodle, it should be used to make it a sweet noodle sauce without being angry, but the sweet noodle sauce is too washy, and it is generally mainly a red line. And the dry yellow sauce has a smelly smell of sweet noodle sauce is much better with sweet noodle sauce during the photography process, so that it will not stick to the pot, and remember to add a little water a little is about two pairs of medium hot hands, not too much, otherwise Taixi will be too sticky without adding water.

Jajangmyeon is a sauce made from a mixture of sweet noodle sauce and dried yellow sauce in a ratio of 2:8. The dried yellow sauce is salty and the sweet noodle sauce is sweet, so if you use only one of them to make jajangmyeon, it will taste salty or sweet, and there is no layering, so it is best to mix the two in proportion.

All the fried noodles. The best sauce is made with sweet noodle sauce, and only the mixed sauce made with sweet noodle sauce has a strong aroma. It tastes good again.

Hello landlord, fried noodles can choose sauce according to their own preferences, you can put bean paste or sweet noodles or chili sauce and so on.

You can use sweet noodle sauce, which is lighter and tasty, or you can use meat sauce, which is more fragrant.

Jajangmyeon is best made with potatoes and pork, and it is very delicious, simple, convenient and delicious.

It is best to use sweet noodle sauce for fried noodles, and you can also add some soybean paste.

It is best to use sweet noodle sauce for fried noodles. But whatever flavor you like, the sauce is delicious.

It is best to add some sweet noodle sauce with soybean paste to taste better.

It is best to use sweet noodle sauce for jajangmyeon, which tastes better.

It is best to use dry yellow sauce and sweet sauce for fried noodles.

It is best to use soybean paste. Because the soybean paste tastes a little sweet, and the taste is a little better, it is also very delicious with other side dishes.

I think that the best way to make jajangmyeon is very delicious if you use soybean paste, and when making soybean paste, you can add some other ingredients to it, which will make it taste better and unique and important to make the interview, which is excellent in all aspects.

Authentic jajangmyeon is made by mixing dry yellow sauce and sweet noodle sauce, and the ratio of the two is generally 8:2, the dry yellow sauce is salty, and the sweet noodle sauce is sweet, so it tastes better when mixed together.

Every place has its own unique memory, and most of the memories of a city come from the local cuisine. When it comes to Beijing's food, everyone will definitely think of Peking duck or fried liver at the first time. But there is also a well-known specialty food in Beijing is the old Beijing fried noodles, which is also a staple food that many people like to eat very much, and there are many ways to make fried noodles, basically every family has a unique method of fried noodles.

What does Jajangmyeon taste like? The main thing is to learn its toppings, which are meat sauces. Everyone will have their own different definition of the method of meat sauce, but most of the methods are similar, and there are still a few points to pay special attention to when making fried sauce, if you don't pay attention, it is easy to fail.

First of all, prepare pork belly, yellow sauce, sweet noodle sauce, green onion, ginger and garlic, star anise, rock sugar, and rice wine. It is best to use pork belly in the fried sauce for making fried noodles, because the pork belly is more fragrant when stir-fried, and the more you stir-fry, the better it tastes. Of course, if you don't like to eat fatty meat, you can also choose chicken thigh meat or pork tenderloin, both of which are okay, and the main thing is to choose according to your taste.

Cut the prepared meat into small cubes, being careful not to cut it too big, and then chop all the green onions, ginger and garlic. Mix the yellow sauce with the sweet noodle sauce, the yellow sauce is divided into two types, dry yellow sauce and ordinary yellow sauce, the dry yellow sauce itself is dry, when using it, it should be diluted with water first, and the ordinary yellow sauce does not need to be diluted again, it can be used directly. It is best to choose a thicker hand-rolled noodles for noodles, and if you don't have hand-rolled noodles at home, you can also use dried noodles, but the taste will be slightly worse.

Heat the oil, put the pork belly into the pot and stir-fry slowly, pay attention to the oil to put a little more, so that it is fragrant after it is fried, and the pork belly is almost fried, and it has been shriveled, you can put in the green onions, ginger and garlic to fry together. After stir-frying, pour the mixed sauce into it, stir-fry together, add some rock sugar when stir-frying, and then fry until the rock sugar is completely melted. When eating, you can prepare some bean sprouts, cucumber shreds, and carrot shreds to eat, which is not only very nutritious, but also very refreshing.

Ingredients: 300 grams of pork belly foam, 2 tablespoons of cooking wine, 2 tablespoons of oil, 2 tablespoons of light soy sauce, half a green onion, 4 slices of ginger, 3 garlic cloves, 1 tablespoon of refined salt, 1 tablespoon of chicken essence.

Cooking steps:1First of all, chop the pork belly foam again, the more chopped meat, the more fragrant the sauce tastes, the best choice of pork belly is fresh, fat and thin, if you are not too troublesome, chop the pork belly into minced meat by yourself, so that it tastes more fragrant.

2.Use freshly marketed cucumbers, rinse well, slice first, then dice.

4.After the pot is hot, pour the oil, pour in the chopped pork belly foam at a temperature of 50% hot, and stir-fry continuously with a spatula.

5.Stir-fry the minced meat until it turns white, add the chopped green onions, ginger and garlic and stir-fry until fragrant, and stir-fry constantly to let the fragrance of the green onions, ginger and garlic soak in the minced pork belly.

6.Add two tablespoons of the sweet noodle sauce and stir-fry constantly with a spatula until the minced meat and sweet noodle sauce are evenly combined.

7.To start seasoning, add 2 tablespoons of light soy sauce, one tablespoon of oil, and another spoonful of chicken bouillon, stirring well.

8.Add a bowl of water to the pot to prevent the sauce from sticking to the pan, stir well, and finally reduce the juice over high heat.

Examples of how to do this are as follows:

1. Heat oil in the pot, put the minced pork belly in the pot, stir-fry slowly over low heat, and fry until it changes color.

2. After changing color, add green onions, ginger and garlic, turn on low heat and slowly fry to bring out the fragrance.

3. Add a little dark soy sauce to the pot and stir-fry a few times.

4. Add the sweet noodle sauce again, stir-fry evenly, and stir-fry the fragrance.

1 Cut the meat into cubes the size of soybeans.

2 Heat the oil and put the meat, add the green onion and ginger after the color changes, stir-fry until fragrant 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, when the sauce turns red and black, put minced green onions, add sesame oil, cooking wine, stir-fry evenly and start the pot immediately.

There are also a lot of auxiliary ingredients added to the sauce inside, among which you need to add chopped green onions, ginger slices, sesame sauce, beef sauce, and water for continuous stirring, and after air drying, it is a particularly delicious sauce.

Chop the meat in advance, then heat the oil, add the minced meat and ginger and stir-fry until it changes color, then add the chopped green onion. Then add dark soy sauce and cooking wine to stir-fry and color, add soybean paste and sweet noodle sauce, then put in an appropriate amount of water, add sugar, salt, chicken essence, seasoning, and finally pour in water starch and high heat to reduce the juice.

First of all, the meat is cut into diced meat, and then after putting the diced meat in the pot, add an appropriate amount of soybean paste, or add some salt, add some monosodium glutamate, and boil it thick to get out of the pot.

When making jajanjangmyeon, it is generally necessary to add both dry yellow sauce and sweet noodle sauce in order to be delicious.

The dry yellow sauce itself is a salty sauce, while the sweet noodle sauce is a sweeter sauce, if you add only one, the taste will not be too smooth, either too salty or too sweet, and the taste will be layered, so you should add both sauces at the same time.

Features of jajangmyeonThe characteristics of the old Beijing fried sauce noodles are that the noodles are firm and smooth, and the sauce is rich, and the two are completely blended together, between the lips and on the tongue. And the noodles are bright in color, the dishes are exquisite, and the ingredients are sufficient. The dish code is toon, cucumber, bean sprouts, carrots, soybeans, Chinese cabbage hearts, green beans, dried tofu, shredded beans, and garlic.

Jajangmyeon is a sauce made from a mixture of sweet noodle sauce and dried yellow sauce in a ratio of 2:8. The dry yellow sauce is salty, and the sweet noodle sauce is sweet, if you only use only one of them to make jajangmyeon, the taste will be salty or sweet, and there is no layering, so it is best to mix the two in proportion.

What sauce is used for fried noodles.

The soul and heart of jajangmyeon is jajangmyeon, which is made from pork belly and soybean paste, and cooked noodles are mixed well. Originated in old Beijing, the authentic method is to mix sweet noodle sauce and dry yellow sauce according to 2:8, so that the sauce is salty and sweet, and the taste is very good.

Dried yellow sauce is a sauce with a salty taste of hail and reed, while sweet noodle sauce is sweet, and if only one of them is used in jajangmyeon, the taste will be either salty or sweet, and there is no layering to eat. To make the fried sauce, first dissolve the sauce, then put it in the pot and stir-fry it evenly with the diced meat and chopped green onions that have been fried fragrantly, and finally add an appropriate amount of sugar and minced garlic.

Why should the sauce be boiled with water before stir-frying?

The dry yellow sauce and the paibo sweet noodle sauce are relatively dry on their own, and if you stir-fry them directly, the sauce will paste the pot before it melts, so it is best to melt the sauce with warm water first. These two sauces should be mixed according to a certain proportion, and the amount cannot be grasped directly in the pot, so it is best to put them in a bowl to melt and adjust before stir-frying.