Noodles with Soy Bean Paste(zha jiang mian )

Noodles with Soy Bean Paste

Introduction:

"I remember when I was at school, I really like to go to the noodle shop with my classmates to eat fried noodles with sauce. But because it's far away from school, I didn't go there many times. Maybe it's because it's not easy to eat, so it's more delicious! If you have a chance in the future, you must go back to Lanzhou and eat all the delicious food in your memory! "

Production steps:

Step 1: pour the soy sauce and sweet sauce into a large bowl, then add 150 ml of water and mix well with chopsticks; cut the scallion into pieces and set aside.

Step 2: clean the meat.

Step 3: chop the meat into minced meat. I don't think it's too minced. It's the best way to eat granular meat. Of course, you can decide according to your own taste.

Step 4: cut the tofu skin into shreds, not too thin, too thin will break.

Step 5: cut the tip of the asparagus and the carrot into thin strips. The carrot forgot to take a picture, and the sliced one didn't take a picture, so it had to be replaced by raw materials.

Step 6: add more oil into the frying pan and heat it. After the oil is hot, add the scallion and stir fry for half a minute. Add the minced meat and stir fry until it changes color. Then add the sauce and stir fry for 7 or 8 minutes.

Step 7: blanch the shredded asparagus, carrot, bean curd and mung bean sprouts in boiling water, remove and chop garlic into minced garlic.

Step 8: bring the hot water to a boil and put it into the noodles to cook. Then take out the supercooled water and drain it into a bowl. Finally, pour the hot water on the noodles.

Step 9: finally pour in the right amount of fried sauce, and then pour a little vinegar to mix well.

Materials required:

Minced meat: 500g (half lean and fat)

Sweet flour paste: 2 tbsp

Water: 150 ml

Beijing onion: 1

Old style: 1 spoonful

Mung bean sprouts: 200g

Shoot Tip: 1

Carrot: Half Root

Tofu skin: two pieces

Noodles: right amount

Garlic: right amount

Vinegar: right amount

Note: 1, fried pork sauce had better choose half fat and thin, oil is slightly more than the oil of fried vegetables, fried sauce to use a small fire slowly fried sauce will be particularly fragrant. 2. Blanching mung bean sprouts in bamboo shoots and other hot after 5 seconds can be put into hot, do not hot too soft, a little crispy taste is delicious. 3. I personally don't like vinegar and garlic, so I didn't put them. Please feel free! 4. The authentic fried noodles need to be rolled by hand, but I'm lazy and use dried noodles. The taste is greatly reduced. Next time, I still need to roll the noodles by hand, hee hee. 5. When making the sauce, it's normal to add dry yellow sauce, but I don't have it, so I save it and the taste is very good. If there are some, it's better to add it. 6. You can add or subtract dishes according to your own taste. The more varieties, the better!

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Zha Jiang Mian