Fried noodles with chili oil(la you zha jiang mian )

Fried noodles with chili oil

Introduction:

"Fried sauce noodles are popular in the north, especially in Beijing, Tianjin and other places. They are loved by the majority of diners. Fried sauce noodles seem simple, but it's not easy to make fried sauce. In my hometown of Shandong, the application of fried sauce is at its peak. The scallion partner June fragrant sauce on the market is produced in my hometown of Laiyang, Shandong Province. Today, half a box of sauce is left after the last stew in the refrigerator, just making a few dishes 。”

Production steps:

Step 1: to use pork elbow meat, cut the meat into diced spare, fat and thin clear, do not use pork, fat and thin do not separate, lean meat by the oil when lean meat is too dry and too hard.

Step 2: cut the onion, ginger and garlic well and set them aside. The onion should be cut with a slanting knife. Cut a little bigger. Don't cut the onion. It won't be burnt early when you rely on the oil.

Step 3: prepare flour paste, star anise, Chinese prickly ash, chili oil. I prepared chili oil in advance. Mix the ginger, chili and white sesame together, heat the oil, and pour it when the oil is just smoky.

Step 4: I use ordinary noodles. If I can make hand rolled noodles, it's more authentic to make self-made hand rolled noodles. However, pasta is my weakness.

Step 5: put the diced fat meat and anise pepper into the frying pan, rely on lard, and use the sauce fried by pig to make it fragrant.

Step 6: after the oil is almost enough, you can put in the onion, ginger and garlic. At this time, the fire should be reduced. If the fire is too big, the flavor will be burnt before the small ingredients are fried.

Step 7: when the scorched flavor of small ingredients comes out, when the scallion becomes scorched yellow, add the diced lean meat and stir fry it in high heat. At this time, you can add a small amount of sugar.

Step 8: the lean meat will produce a lot of water when it is added, so there is still water when the meat is cooked. At this time, you can't rush to add the paste below. You should wait until the water is dry before adding the paste.

Step 9: turn down the heat after adding the flour paste, and stir the pan slowly and continuously with the spatula close to the bottom of the pan (don't stir too fast, if you jump on your hand now, it's hotter than just hot oil).

Step 10: after the sauce flavor is completely fried, you can turn off the fire when the color turns a little black (success or failure depends on this, the pot of sauce will be blind if the fire is not controlled properly).

Step 11: it's very easy to cook noodles. Heat hot water, bring the water to the boil, then bring in a spoonful of cold water, and then bring in another spoonful of cold water. Turn off the fire after boiling twice, and then pass the cold water on the noodles.

Step 12: dice the tomato and shred the cucumber.

Sprinkle a few drops of pepper and sesame oil on the pan, and then scoop out the sauce.

Step 14: drain the noodles and put them on the plate. Sprinkle shredded cucumber and diced tomato in the ring. Then pour on the fried sauce. Finally, scoop on a few spoonfuls of chili oil and a few drops of sesame oil.

Step 15: I made a large pot of fried sauce this time, and the rest was stored in the refrigerator. When I wanted to eat, I cut some cucumbers and tomatoes, put some noodles on them, dig out a few spoonfuls of sauce, mix some water, and cook them in the pot. It's another dish.

Materials required:

Pork: 500g

Dried noodles: 250g

Cucumber: 1

Tomato: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Flour paste: 500g

Star anise: right amount

Zanthoxylum bungeanum: right amount

Sugar: right amount

Sesame oil: appropriate amount

Coarse and dry chili powder: appropriate amount

White Sesame: right amount

Salad oil: right amount

Note: don't stir the sauce when stirring it. If you stir it continuously, it won't paste. It's hot oil, flour sauce and sugar. It's a skin when it's hot. I've suffered a loss. And the sauce is very salty. Don't add salt during the period. If it's too salty, add a little water to dilute it.

Production difficulty: ordinary

Process: others

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : La You Zha Jiang Mian