Can eat a large bowl of Zhajiangmian ❗ (Beijing flavor) * Steamed pork with rice and noodles

2024-05-14 15:00:08 8206

Zhajiangmian is one of the lunches with a high serving rate in my family. * It's simple and fast * It's delicious. Zhajiangmian are delicious mainly because of the sauce. I like to use a mixture of dry yellow sauce and sweet flour sauce to fry the sauce, with diced meat, which makes it very delicious ✅✅

Details of ingredients

Fat and lean diced porkOr pork belly, 150g
noodle200g
Dried yellow sauce3 spoons
Sweet Noodle Sauce2 spoons
ginger2 pieces
Scallion1 piece
Cooking wine1 spoonful
White sugar(optional) 2g

Technique

difficultybeginner
workmanshipcook
tasteSauce aroma
timean hour

Steps to make Can eat a large bowl of Zhajiangmian ❗ (Beijing flavor) * Steamed pork with rice and noodles

1. Mix an appropriate amount of dry yellow sauce and sweet noodle sauce with water evenly.
2. Blanch shredded carrots and shred cucumber.
3. Cut the fat and lean meat into small pieces separately (you can also use pork belly, children don't eat fat meat, so cut them separately, and fry the fat meat to make it more fragrant).
4. Put an appropriate amount of oil into the pot, and add some scallion leaves to deep fry the scallion oil.
5. Take out the scallions after they change color.
6. Stir fry the fat until the meat turns yellow.
7. Add diced lean meat and ginger powder.
8. Put cooking wine to remove the fishy smell.
9. Pour in the mixed sauce, add an appropriate amount of water, and stir fry over low heat.
10. Add a little sugar to taste and cook until the soy sauce is smooth and shiny, without any excess water. Turn off the heat.
11. Prepare the fried sauce and set aside.
12. Remove the noodles from the pot (after the noodles are cooked, it is recommended to put them in boiling water or warm water for a while, so that the noodles taste refreshing and not sticky).
13. Put shredded cucumber and carrot on the noodles.
14. Add fried sauce and stir well.
15. The sauce has a strong aroma and is very appetizing. Although it is not an authentic Beijing recipe, it is really delicious and worth a try.