What kind of sauce do you need to prepare for making jajanjan noodles, and what kind of sauce do you

Ingredients: hand-rolled noodles or dried noodles, pork belly, various side dishes, oil, minced green onion, minced ginger, sugar, yellow sauce, sesame oil.

Process:1Cut the meat into cubes the size of soybeans.

2.Put the meat in the hot oil, put the green onion and ginger after the color changes, fry the fragrance 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, and when the sauce turns red and black, put minced green onions, add sesame oil, stir-fry evenly and start the pot immediately.

4.After the sauce is fried, mix well with the side dishes and noodles.

1.Fried noodles are also called small bowls of dry frying.

2.Side dishes are an important part of jajangmyeon, and there are generally more than a dozen kinds of side dishes for authentic ones, and there are seven or eight kinds of them for a few. Common side dishes are cucumbers, green beans, soybeans, green garlic, celery, bean sprouts, radish tassels, shredded radish, etc., green beans, soybeans, celery need to be blanched with water before mixing.

3.Dry or thin yellow sauce is fine. If it is a dry sauce, it should be diluted before use.

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. "Fried noodles, boiled noodles and bean sauce are regarded as the representatives of Beijing's traditional classic snacks, and people from other places will try these three delicacies, if they have not tasted their unique deliciousness, they always feel that something is missing.

There will always be some regrets left behind! Eating fried noodles is the most popular in Beijing, and other places also have the habit of eating it, its essence is ** in a spoonful of sauce, the methods of making sauce are very different in various places, and the taste is very different.

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.