Name: Old Beijing Mixed Noodles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: (Width) 120g Noodles (raw); 250g Minced meat; 1/2 onion; 5 slices ginger; 3 tablespoons Sweet noodle sauce; 1 tablespoon Doubanjiang; 1 tablespoon Soy sauce; Some pepper; Some Five spice powder; 1/2 a spoon White sugar; Some Flavor powder; 1 pinch parsley; 1 tablespoon 150g of water; starch

Old Beijing Mixed Noodles

by Caoxi pig

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Speaking of jjajang noodles, no one would be unfamiliar with it. Jjajang noodles are roughly divided into two types. One is represented by the old Beijing jjajang noodles, and the other is the same as the Korean-style jjajang noodles from Yanbian Koreans and South Korea The name, but the method, material selection, color, and even taste are still very different. Old Beijing Zhajangmian's Zhajang is mainly made of minced pork, stir-fried and braised with sweet noodle sauce and bean sauce to make Korean-style mixed There is usually no meat in the jjajang noodles. It is mainly made of vegetables and braised together with spring sauce. Seafood is often added to make seafood jjajang noodles. From the color and luster, Korean jjajang noodles are more The old Beijing fried noodles are darker and darker. They have their own special flavors, but the conclusion is the same, that is, they are particularly delicious!

Old Beijing Mixed Noodles

1. Chop the onion

2. Mince ginger

3. Use a wooden spatula to evenly push the cooking oil to all corners of the pot

4. Add chopped onion and minced ginger until fragrant

5. Fry the onion until translucent

6. Add pork ground meat and stir fry evenly

7. Mix 3 spoons of sweet noodle sauce and 1 spoon of bean paste into a mixed sauce

8. Stir fry until the ground pork meat in the pan, stir fry until the color changes

9. Add mixed sauce

10. Stir fry evenly until the minced meat is colored

11. Add 150g water

12. When the sauce boils in the pot, add 1 tablespoon of light soy sauce

13. Add appropriate amount of five spice powder

14. Add appropriate amount of pepper, stir-fry evenly, cover and stew

15. When the meat sauce in the pot is half of the original amount, add half a tablespoon of white sugar

16. Add the right amount of flavor powder

17. Before serving out the pan, mix 1 spoon of cornstarch with a small amount of water to make starch water and pour it on the meat sauce in the pan

18. Stir evenly, wait for the sauce in the pot to boil again, continue to stir for a few more times, at this time the meat sauce is bright and thick and ready to serve

19. Put an appropriate amount of water in the pot, add 120g of wide noodles after boiling

20. When the noodles are cooked, remove the noodles with a spoon to drain the water, and put them in a bowl

21. Wash the coriander and place it on the noodles

22. Just pour the fried sauce on the coriander

Tips:
1. You can make more at one time, keep it in the refrigerator, and eat for a week is no problem. Both noodles or bibimbap are good choices.
2. The standard of old Beijing fried noodles is cucumber. When you can eat it, cut some shredded cucumber to match.