Zhajiang Noodles is a traditional pasta with unique characteristics in Beijing. Especially in summer, a bowl of fried noodles, paired with various dishes, is nutritious and delicious. The key to Zhajiang noodles lies in this Zhajiang sauce. The materials and production are very particular. Be sure to use Liubiju's dried yellow sauce and Tianyuan Sauce Garden's sweet noodle sauce to simmer slowly over low heat. Choose fat and lean pork belly for the meat. The dishes are very rich, including cucumbers, heart-beautiful radishes, soybeans, bean sprouts, shredded cabbage, etc. Of course, the menu is not limited to these, and can be matched according to your preferences or the ingredients at hand. When eating Zhajiang noodles, garlic is indispensable, which can play a role in sterilization and disinfection.
Old Beijing jingle about Zhajiang Noodles
"Green bean mouth, Chinese toon bud,
Blanch leeks and cut them into sections; chopped celery and shredded lettuce,
Dog tooth garlic needs to be broken into two pieces; bean sprouts, remove the roots,
Cut cucumbers with prickly flowers into thin threads; if you are beautiful in your heart, cut them into several batches,
Chop the ginger beans into dices, and the radish with green tassel;
Pour a little pepper and sesame oil on it, and pour mustard into the spicy nose and eyes.
Although there is only one small bowl of Zhajiang noodles, seven plates and eight bowls are the size of noodles."
noodles with soy bean paste, Beijing
Recipe Recommendations
- handmade noodles appropriate amount
- bean paste appropriate amount
- pork appropriate amount
- rock sugar appropriate amount
- red pepper appropriate amount
- soybean sprouts appropriate amount
- mung bean sprouts appropriate amount
- xinlimei appropriate amount
- scallion appropriate amount
Steps for noodles with soy bean paste, Beijing
1
Ingredients: Hand-rolled noodles, bean paste (yellow sauce can be used), pork (fat and lean), rock sugar, red pepper Vegetable code: soybean sprouts, mung bean sprouts, shredded cucumber, heart-shaped beauty, chopped green onion, diced celery
2
Cut the meat into square dices; chop the green onions, red pepper, and garlic into powder; dilute the bean paste with water.
3
Pour a little oil into the pan, heat it up, add the diced pork and stir-fry. After the meat changes color, add the shredded onions (leave part of the shredded onions for later use).
4
Then add the sauce and stir fry over low heat until the meat and sauce are well mixed.
5
Add rock sugar and shredded colorful pepper and stir constantly to avoid burning the pan. Cook until the sauce is thick, sprinkle in the remaining chopped green onions and mix well before serving.
6
Prepare the dishes: 1) Wash the cucumbers and shred them;2) Wash the bean sprouts and soybeans, blanch them with boiling water respectively, remove them with cold water, drain the water, pinch the tips and tails of the bean sprouts (that is, the long-term saying of pinching vegetables). 3) Blanch other dishes with boiling water, remove them with cold water and drain the water; shred the radish in your heart.
7
Cooking noodles: The most authentic one should use hand-rolled noodles, but now for convenience, we buy ready-made noodles. Cook the noodles in warm water, remove, drain and place in a bowl. Spoon a spoonful of fried sauce, mix well with the noodles, and serve with the serving order.
8
Characteristics: The dishes are crisp and crisp, and the noodles are chewy.