Old Beijing Fried Noodles
1.
Zhajang is the soul of this dish. If you want to eat jjajang noodles, you must first make delicious jjajang. The ingredients are shown in the figure. The zhajang made from the above materials is enough for 4 people to eat 4 to 5 meals of zhajang noodles. Jiang Jiang, it will be too much trouble to eat fried noodles in the future.
2.
Soak 10 grams of dried shiitake mushrooms in warm water, then cut into small cubes. I personally like to add some shiitake mushrooms, if you don’t have it, you can skip it.
3.
Pour 300g bean paste and 150g sweet noodle paste into a bowl and mix well.
The traditional old Beijing fried sauce is made with dried yellow sauce, but unfortunately I didn't buy it, so I used the bean sauce.
4.
Cut the pork into small cubes of 0.5 cm square.
It would be better to use pork belly, because some people in the family do not eat fat, so use pure lean meat.
5.
Chopped green onions
6.
All the ingredients are ready, ready to start frying the sauce.
7.
Add 100g peanut oil to a non-stick pan and heat to 40% heat.
8.
Add chopped green onion and sauté.
9.
Add the diced meat and stir fry until the color changes.
10.
Add the diced shiitake mushrooms, stir fry for 2 minutes, fry most of the water vapor, and fry the aroma.
11.
Add the bean paste and sweet noodle paste and stir-fry evenly.
12.
Add 50g of cooking wine to remove fishy and freshness.
13.
Turn to low heat and simmer for about 10 minutes, stirring constantly during this time, otherwise it will stick to the pan. It is thinner at the beginning, but will become very thick at the end of the stir-fry, the color will become red and bright, and the sauce will have a very strong aroma.
14.
After sautéing, put it in a bowl and let it cool for later use.
15.
Ready to make dishes and noodles.
For the noodles, I chose this kind of sliced noodles, which are wide and firm, which is very suitable for making jjajang noodles.
The menu is very random. I only chose cucumber and radish. The cucumber is fragrant and the radish is sweet. It is very delicious to mix. If you carefully match the color of the radish, it will look better.
16.
Peel the radish and cut into thin strips, and cut the cucumber into thin strips. Fill out 120g of fried sauce for later use.
17.
The noodles are cooked in a pot under water, just cooked, and it’s better to keep a bit of bite.
18.
Prepare a large pot of cold boiled water.
19.
Dredge the cooked noodles into cold boiling water and let cool.
20.
The cold noodles are placed in a large bowl, 6 minutes full, and too full is not easy to stir.
21.
Scoop up the right amount of fried sauce, put it on the dishes, a bowl of cool, refreshing, and strong sauce flavored old Beijing fried sauce noodles is complete.
Tips:
1. When frying the sauce, be sure to fry slowly on a low heat, and the heat is enough to be fragrant;
2. The noodles must not be cooked too badly, they must be cooked in cold water to be delicious;
3. The remaining fried sauce is completely cold and stored in a container with a lid.
