Zhajiang noodles have a long history in our country. When it comes to Zhajiang noodles, people naturally think of old Beijing Zhajiang noodles. However, as people's living standards continue to improve, the pursuit of delicious food has also greatly improved. As a result, Zhajiang noodles have undergone earth-shaking changes. It extends from a single noodle mix with fried sauce to a variety of materials. However, every change is inseparable from its original origin, and no matter how you change, you cannot leave the word "sauce". If you want the noodles to be delicious, it depends on our "onion companions" here. Zhajiang noodles, it played a leading role.
The sauce of "onion companion" is a frequent visitor to our family. It is loved by the whole family because of its rich flavor and purity. Whether it is braised or sauced, I often add some onion companion sauce. No, for this event, I specially bought some bean paste and sweet flour paste made by onion companions.
Colorful noodles with soy sauce
By WhitneyWalsh
Recipe Recommendations
- pork stuffing 250 grams
- soy sauce 30 ml
- white sugar appropriate amount
- Jiang 1 small piece
- onion One section (about 20 cm)
- cucumber 1 piece
- carrots 1 piece
- mung bean sprouts appropriate amount
- salad oil appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Colorful noodles with soy sauce
1
Prepare the ground pork filling.
2
Prepare onion companion sweet flour paste and onion ginger.
3
Prepare onion companion bean paste.
4
Wash the ginger and onions and chop them into pieces for later use.
5
Put the pan on heat and add salad oil. When the oil temperature is 70% hot, add ginger and chopped green onion and fry until fragrant.
6
Then add in the meat filling and stir fry well.
7
When the meat paste changes color, add a spoonful of sweet flour paste and a spoonful of bean paste, stir fry well.
8
Add appropriate amount of soy sauce and a little sugar. Stir well.
9
Then add the right amount of water and cook the meat filling slightly.
10
When the meat filling is cooked, add the blended water starch to thicken. Thickens the soup.
11
This is the cooked fried sauce.
12
Then prepare egg hand-rolled noodles. (I bought it ready-made from the vegetable market)
13
Take a pot, put water on the heat, bring to a boil, add the noodles and cook.
14
Cook until the noodles are swollen and soft.
15
Then add water to a boil in a separate pot, add the washed mung bean sprouts and heat them until done.
16
Wash the cucumbers and cut into thin strips. Wash the carrots, peel the carrots and cut into thin strips. Remove the mung bean sprouts and place them on a plate for later use.
17
Put the noodles in a bowl, pour with fried sauce, add shredded cucumber, shredded carrot, and mung bean sprouts, and mix well while eating.Colorful noodles with soy sauce Make Tips
(1) Be careful not to overburn mung bean sprouts to avoid being hot and sticky and affecting the taste. (2) Be careful to chop the ginger into pieces rather than shred it, so as not to have large chunks of ginger in the meat sauce and affect the taste.