Zhajiang Noodles are a traditional noodle dish in Beijing, but with the improvement of the quality of life, Zhajiang Noodles can be eaten almost everywhere. The chewy noodles, paired with the salty and delicious fried sauce, will whet your appetite after one bite. It is very suit

Zhajiang Noodles is a traditional noodle dish in Beijing, but with the improvement of the quality of life, Zhajiang Noodles can be eaten almost everywhere.

The chewy noodles, paired with the salty and delicious fried sauce , will whet your appetite after one bite. It is very suitable for a bowl in the hot summer.

If you want to make fried noodles delicious, the most important thing is the sauce. So do you know how to make delicious fried noodles? Today I will share with you how to make delicious fried sauce.

You don’t need to buy it outside when you want to eat it. You can make it at home and eat it whenever you want. After it is ready, put it in a sealed can and put it in the refrigerator to keep it refrigerated. It can be stored for a week.

When you don’t want to cook, it’s very convenient to eat bibimbap or noodles. If you also like to eat fried noodles, let’s take a look.

Step one: Prepare the ingredients

Zhajiang noodles require a lot of materials. The most important ones are dry yellow sauce and sweet noodle sauce . If dry yellow sauce is not available, you can also use soybean paste instead.

However, the sauce made with dry yellow sauce will have a richer flavor and a smoother texture , so it is best to use dry yellow sauce for fried noodles.

Also prepare pork belly and your favorite side dishes, such as shredded carrots, bean sprouts, cucumber shreds etc.

In addition, prepare dried shiitake mushrooms . Dried shiitake mushrooms must be used here, because after being dried, the shiitake mushrooms will produce lentinin, which will make it smell more fragrant and make the noodles smell more delicious.

When soaking the mushrooms, you can add a spoonful of edible salt to the water to speed up the soaking of the mushrooms.

After soaking, add a spoonful of flour to the water and rub it with your hands. The flour has a strong adsorption force and can clean the dirt in the gaps of the mushrooms.

Step 2: Cut the ingredients

After preparation, we wash and peel the pork belly, and then cut it into soybean grains . Don’t cut the meat too finely. Too fine will taste bad, and don’t cut it too thin. Big chunks, too big to taste.

At the same time, cut shiitake mushrooms into cubes, then prepare ginger slices, minced garlic, chopped green onions, and diced onions, and set them aside for later use.

Step 3: Make the fried sauce

After all the ingredients are ready, add more cooking oil to the pot, then put the minced meat into the pot and stir-fry until it changes color. This step is to stir-fry out the minced meat. Moisture.

Stir-frying out the moisture can make the minced meat more fragrant. After the pork belly changes color, you can pack it and set it aside for later use.

Then leave the base oil in the pot, then add minced onions, ginger slices, and minced garlic and stir-fry. After frying until fragrant, add diced onions and continue to stir-fry.

Then pour 2 spoons of dry yellow sauce and 4 spoons of sweet noodle sauce , turn down the heat and stir-fry the sauce until fragrant, then add the minced meat that was just stir-fried, then add an appropriate amount of cooking wine to remove the fishy , and then put the diced mushrooms in the pot and stir.

Wait until the moisture in the mushrooms is fried, then add an appropriate amount of sugar and chicken powder for seasoning, and finally add an appropriate amount of old extract color , and it is ready to serve.

Step 4: Make fried noodles

After the fried sauce is ready, we blanch the prepared side dishes with water , then cook the noodles, then add appropriate noodles to the bowl, add some side dishes, and then Pour in the fried sauce, stir evenly and serve.

When making fried sauce, you must add more oil. If you add less oil, the minced meat will not be fragrant, and the fried sauce will be very dry and without fragrance.

It is best to use pork belly for fried sauce, never pure lean meat, because there is more fat in pork belly, which will make fried noodles taste smoother.