What sauce is better for fried noodles?

I think that the sauce of jajangmyeon with shiitake mushroom beef sauce will be more delicious, because many times shiitake mushroom beef sauce is very appetizing when eating noodles or eating, and jajanjangmyeon with shiitake mushroom beef sauce is also an innovative method.

It should be better with soybean paste, you can stir-fry the prepared soybeans into a sauce and then mix them into jajanjangmyeon, which tastes very good.

Fried noodles can be fried with bean paste or sweet noodle sauce, when making it, first put some water in the sauce and stir, it is best to cut some shredded meat and fry it together, put oil in the pot, fry the shredded meat, and then put the sauce in, put some green onions, ginger and garlic, stir back and forth, until the sauce becomes sticky.

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.

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. The choice of meat must be the best pork belly.

Yellow sauce and sweet noodle sauce. Northerners like salty tastes, and the combination of these two sauces is more northern, both simple and delicate, delicious and refreshing.

Be sure to add a sweet noodle sauce to the sauce, the sauce that comes out of this way is particularly strong, and then add the right amount of ingredients and mix the noodles on top, it will definitely make you hungry.

If you like salty, use yellow sauce, and if you like sweet, use sweet paste. The yellow sauce is fragrant but not sweet, and the noodle sauce is sweet but not fragrant.

Summer is coming, every hot summer day, I want to have a bowl of fried noodles, fried noodles are not only a delicacy in old Beijing, but also in many places. So now there are many versions of Jajangmyeon, and 10 people can make 11 different versions of Jajangmyeon.

There are many versions of jajangmyeon, but no matter which version it is, the only criterion is that it is delicious. The essence of jajangmyeon is the jajangmyeon, which is rich in sauce and super fragrant. The ratio of fried sauces, sauces and meats in home cooking implicitly believed that there are no fixed requirements.

Sauce ratio

The choice of sauce is particular, and generally three kinds of sauce are used to make fried Jane Wu sauce, dry yellow sauce, soybean sauce and sweet noodle sauce. When I use it, the ratio of dry yellow sauce, soybean paste, sweet noodle sauce is. Because the taste of the three sauces is different, the aroma of the dry yellow sauce, the freshness of the soybean sauce, and the sweetness of the sweet noodle sauce.

Adding sweet noodle sauce can make this sauce more delicate, and the proportion of sweet noodle sauce is not too much, generally one-fifth of the total sauce.

There is one thing to pay attention to in the production process, the dried yellow sauce is thicker and drier, so you need to use it first. You can use rice wine or cooking wine to make the sauce, and the fried sauce will taste more fragrant. Home production can be made more at a time, stored in the refrigerator, and can be stored for a long time.

When you want to eat like this, you just need to cook some noodles and prepare some blocks or dishes, and you can go.

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.

Sweet noodle sauce: Heat a pot with a little oil, add flour when it is 50% hot, and fill a spoonful with a stainless steel spoon. Stir-fry well, add soy sauce, add a small amount of water, until you are satisfied with the consistency, put an appropriate amount of sugar, and the sugar can melt. Finally, add a little vegetable to make the dish code.

Korean Jajang Noodles and Pork Chosen: Cut the best meat into cubes (chicken) and stir well with salt, cooking wine, and a small amount of starch. 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, then pour in the Korean real fried sauce, and then put some sugar and beef powder in it, stir it clockwise to make it jujube red while simmering on low heat.

Homemade soybean paste: Add 2 tablespoons of soybean paste, 2 tablespoons of sweet noodle sauce, let the oil and sauce slowly melt and stir-fry until fragrant, change the heat to low, then add a small half bowl of water, stir-fry well, and then simmer the meat for seven or eight minutes.

Jajangmyeon is delicious with dry yellow sauce and sweet noodle sauce, and most of the jajangmyeon on the market is made with these two sauces.

You need to use the sweet noodle sauce and dry yellow sauce of old Beijing, put them in the pot, stir-fry them together, and add salt to taste, so that they will be delicious.