How to make Shaanxi fried noodles

When talking about noodles with soybean paste, many people first think of Beijing noodles with soybean paste. This food has a long history in the local area. Moreover, as it has developed to the present day, the methods of making noodles with soybean paste have become more and more innovative, and more and more ingredients are added. Not only is Zhajiangmian available in Beijing, but there are also very delicious Zhajiangmian in Shaanxi and other regions. So, what is the method of making Shaanxi fried noodles with soybean paste?

Material:

500 grams of half-fat and half-lean minced meat, 1 bag of Liubiju yellow sauce, 150 ml of water, 1 scallion, 1 spoon of dark soy sauce, 200 grams of mung bean sprouts, 1 cucumber, appropriate amount of noodles, appropriate amount of garlic, appropriate amount of vinegar.

practice:

1. Pour dark soy sauce and yellow sauce into a large bowl, then add 150 ml of water and mix well with chopsticks; chop the scallions into small pieces and set aside.

2. Pour more oil than cooking oil into the wok and heat it. When the oil is hot, add the chopped scallions and stir-fry for half a minute. Then pour in the minced meat and stir-fry until it changes color and becomes raw. Then pour in the well-mixed yellow sauce and stir-fry slowly over the lowest heat for 7-8 minutes.

3. Put the washed mung bean sprouts into boiling water and blanch them immediately; wash the cucumber and cut it into shreds; chop the garlic into minced garlic and set aside;

4. Bring the water that has been used to blanch the mung bean sprouts to a boil, add the noodles and cook until done. Then take out the noodles, soak them in cold boiled water, and then take them out and put them in a bowl.

5. Finally, add the mung bean sprouts and cucumber shreds onto the noodles, add 1 spoonful of fried sauce and minced garlic, then add a little vinegar and mix well.

Tips:

1. It is best to use half fat and half lean pork for fried sauce, and use slightly more oil than cooking oil. When frying the sauce, use low heat to fry it slowly so that the sauce will be particularly fragrant.

2. Blanch the mung bean sprouts in boiling water for 5 seconds. Don’t blanch them too soft. A crispy texture is better.

3. Vinegar and garlic are the essence of Zhajiangmian. It is best not to miss these two ingredients. I have seen many Beijingers eating Zhajiangmian with raw garlic. If you can't stand it, just chop the garlic into fine pieces like me.

4. You can’t eat authentic noodles with soybean paste in restaurants. They are only delicious when they are made at home, and they are even better if they are hand-rolled noodles made by yourself.