Noodles with Soy Bean Paste(zha jiang mian )

Fried noodles with soy sauce

Raw materials for making fried sauce noodles:

250 grams of noodles, 150 grams of Diced Pork, 40 grams of soy sauce, onion powder, rice wine, sesame oil, lard, sugar, soy sauce, monosodium glutamate each amount.

Processing steps of fried noodles with soy sauce:

1. Heat the frying pan, heat the oil to 80% of the heat, add the onion powder, fry the flavor, add the Diced Pork for a while, add the yellow sauce and yellow rice wine, fry until the pork is cooked, when the meat and sauce are separated, add a little sugar and clear soup, then stir fry for a while, add monosodium glutamate and pour sesame oil;

2. Put the noodles in the boiling water pan. After the noodles are cooked, put them into the soup bowl and add the fried sauce.

Noodles with Soy Bean Paste

Fried noodles with sauce is a traditional Chinese pasta. At first, it originated in Northeast China, which was brought to Beijing by Manchu people after they entered the customs. Because northeast China has been producing soybeans since ancient times, there is northeast sauce, and then there is fried sauce noodles!

However, it was known as one of the "top ten noodles in China" after it spread all over the country

It is popular in Beijing, Tianjin, Shandong, Hebei, Liaoning, Jilin and other northern regions. It is made of vegetable code, fried sauce and noodles. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into vegetable yards. Then make fried sauce, stir fry diced meat, green onion and ginger in oil, and then add soy sauce or sweet flour sauce made of soybean to make fried sauce. After the noodles are cooked, take them out, pour the sauce on them, mix them with vegetables, and then make the noodles with sauce. You can also add pepper, vinegar and other condiments according to your own taste. This will be more in line with their own taste. Some noodles are soaked in cold water after being fished out, and then added with fried sauce and vegetable code, which are called "over the water".

Prevailing area

Fried sauce noodles are very popular in northern China, and there are different methods of fried sauce noodles in Shaanxi, Tianjin, Shanghai, Guangdong and Northeast China. South Korea also has fried noodles with soy sauce, which are brought into South Korea by overseas Chinese from Shandong Province. Spring sauce (black bean sauce) is used as seasoning, with onion, shrimp, meat and so on. But it's very delicate, with noodles in the middle and a pinch of purple fried sauce in the middle, like a plate of handicrafts. Fried noodles with sauce is a special food in Beijing, which is made of dishes, sauce and noodles. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into vegetable yards. Then make fried sauce, stir fry diced meat, green onion and ginger in oil, and then add soy sauce or sweet flour sauce made of soybean to make fried sauce. After the noodles are cooked, take them out, pour the sauce on them, mix them with vegetables, and then make the noodles with sauce. Some noodles are soaked in cold water after being fished out, and then added with fried sauce and vegetable code, which are called "over the water".

The popularity of fried sauce noodles in China can be seen from the doggerel about fried sauce noodles all over the country.

In the north, the common one is diced pork and fried sauce. It is to fry the pork with onion, ginger and garlic in the oil pan, add the yellow sauce, cover the pan and let it go for 10 minutes. When the diced meat is soaked with yellow sauce, the skin is red and bright, and the flavor is overflowing. The emphasis is on fried sauce with three delicacies (shrimp, fillet, yulanpian), as well as sweet clover (egg), fried bean curd, fried eggplant and other vegetarian products, which are oily but not greasy. Old Beijingers eat fried noodles with soy sauce. In cold days, they pay attention to eating hot ones, which is called "Pan Er Tiao" (no more than water). In hot days, they eat water, but they have to grate all the soup. According to the season with a variety of fresh dishes, called "comprehensive code". In early spring, we use bean sprouts (called Qicai), radish tassels with only two cotyledons, and pour the remaining Laba vinegar. Spring deep, in the sauce put flowers pepper pistil son, called pepper sauce, noodles code son is green garlic, Chinese toon sprouts, pinch vegetables, green beans mouth, small water radish tassel and silk (strip). In early summer, new garlic, blanched fresh peas, shredded cucumber, shredded lentils, and leek segments were used as noodle sizes. In addition, there are fried noodles in Shanghai, Guangdong and South Korea.

Origin and legend

In the north, people mainly eat pasta, such as steamed bread, steamed buns, dumplings, wonton, pancakes and noodles. But when Beijingers mention "noodles", it's not these. It's noodles.

Noodles have the meaning of "longevity", so there are longevity noodles in Beijing People's noodles. In fact, in Beijing, there is such a saying: "life has three sides, that is, washing three sides, longevity side, then three sides.".

The so-called "wash three noodles" means that on the third day of a child's birth, a "wash three" ceremony is held. Relatives and friends come to eat the child's noodles and wish him a "long life"; after each birthday, they have to eat "longevity noodles" and "pick life", which means to wish him a "long life"; on the third day after death, relatives and friends eat "pick three noodles", which means to express their feelings for the dead without stop.

In fact, it's not just that. In daily life, Beijingers also like to eat noodles, fried noodles with soy sauce and stewed noodles. There are several ways to eat them. Here we are talking about fried noodles with soy sauce in old Beijing.

Beijing people generally eat only stretched and cut noodles.

To stretch noodles is to put the mixed dough on the chopping board and roll it into large pieces with a rolling pin. Then the maker cuts the noodles with a knife with his right hand and pushes it with his left hand to make the cut noodles stick with some dry noodles so that they won't stick together. Finally save into a, with both hands up stretch, cut off the two ends of the connection, immediately put into the boiling pot.

Slicing is to roll the dough into thin slices, then sprinkle with dry noodles, fold them layer by layer and cut them into silk. After the noodles are cooked, put the "topping" to stir, and then you can eat.

Eat fried noodles with sauce, the more common is diced pork fried noodles with sauce. When eating, we should pay attention to eating "Pan Er Tiao" hot noodles in cold days, and eating water-cooled noodles in hot days. Besides, we should make "noodle code" according to the season.

"Mian ma'er" has different seasons and has its own characteristics. In early spring, it's bean sprouts and radish tassels; in late spring, it's green garlic, Chinese toon sprouts and green bean mouth; in early summer, it's new garlic, shredded cucumber, shredded lentils and leek.

nutritive value

The main ingredients of fried sauce are noodles, pork and vegetables. Noodles are easy to digest and absorb, which can improve anemia, enhance immunity and balance nutrition absorption. Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney and blood, nourishing yin and moistening dryness; however, due to the high cholesterol content in pork, it is not suitable for obese people and those with high blood lipid to eat more.

It is very necessary to put more vegetables as "noodle code", only in this way can make fried noodles become a healthy diet. Otherwise, more salt, less fiber, vitamin C and potassium deficiency. The sauce itself contains more protein and B vitamins, which is suitable to match with flour.

Of course, it should be noted that pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. Therefore, avoid using the above raw materials when making fried noodles. In addition, it is not suitable to drink a lot of water after eating fried noodles with pork sauce.

Ingredient doggerel

Fried noodles with soy sauce is a major feature of Beijing. We can imagine its popularity,

"Green bean mouth, Chinese toon bud,

Blanch leeks and cut into sections; celery, lettuce slices,

When you drink bean sprouts, you get rid of the roots,

Cut the cucumber with top flowers and thorns into thin strips; XinLiMei, cut several batches,

Blanch cowpea, chop diced, small water radish with green tassel;

Drizzle a little chili oil and pour mustard into the hot eyes.

Although fried noodles with sauce is only a small bowl, seven dishes and eight bowls are the size of noodles.

Production method

Ingredient making

Sauce

1. First buy a bag of dry soy sauce, if it's for two people, a small bag will do;

2. Go home and pour out the dry soy sauce (depending on how much you eat) in a bowl. Then use water (raw water) to mix well;

3. The smaller the meat, the better; the shallot, cut into powder and set aside;

4. Heat the oil pan and pour the oil. How much depends on your preference. Of course, not too little, otherwise sticky pot;

5. When the oil is hot, add the diced meat and stir fry;

6. When the diced meat is ripe, pour the sauce into the pot. At this time, the fire should be turned into a small fire;

7. Slowly boil the sauce on a small fire and stir with a spatula to avoid sticking to the pot. At the same time, add appropriate amount of water according to the consistency of the sauce;

8. Pour the chopped green onion into the pot, beat two eggs (half bag of dry soy sauce is suitable for two eggs) into the sauce, and stir well with a spatula;

9. When the sauce is fragrant and the color turns bright yellow, turn off the fire and take the sauce out of the pot. (the longer it takes to boil the sauce, the better, because you can force the oil out of the sauce.);

10. If you can't eat the sauce (cooked), put it in a bowl, cover it with plastic film, and put it in the refrigerator for storage. Eat it next time.

Note: don't put salt in the sauce because the sauce itself is salty.

Food code

1. Wash and shred cucumber, set aside;

2. Use water to make yellow flower and Auricularia auricula ready for use. Eggs, tomatoes spare;

3. Blanch mung bean sprouts and celery;

4. Set the pan on fire and heat it with a little oil. Put the eggs into the pot (one can be) and scramble the eggs. Put in the tomato which is cut into several pieces, slide the pot (this is also for soup, and clear the mouth), and then put in the yellow flower and Auricularia auricula. Put a little salt in. Because the sauce will be salty, so all the dishes

Chinese PinYin : Zha Jiang Mian