This issue's guide: fried noodles are good or not, fried sauce is very important, teach you how to make the fried sauce, the sauce is rich and enjoyable.
fried noodles are easy to make at home. "Jiang" is simply a sauce that is half-fried and half-fried in oil, and it is made from fermented soybeans. Because the types of fermented soybean paste are different in different places, the "jamjang noodles" are different in different places. Variants.
talked about the fermented soybean paste. For foreigners, the first thing that comes to mind may be Japanese miso. In fact, if you open the map, extend an area to the west at the same latitude as Honshu, Japan, and extend it to Shanxi, China, and then compare the eating habits of various places. You will find that this area can simply be called the "soybean fermented sauce area."
In this region of East Asia, there is a tradition of fermenting soybeans into sauces
Japan has miso, Korea has spring sauce (a sauce made from fermented black soybeans), Shandong has "Dajiang", and Shanxi has "Old Black". sauce". Although these sauces have different flavors due to different processes in different regions, they are all foods made by steaming soybeans, adding koji seeds and salt, and then fermenting them in a solid state.
The horizontal spread of crops at the same latitude has always been a common phenomenon of world culture. Since ancient times, humans in this "fermented soybean sauce region" have had various degrees of cultural exchanges (for example, the historical Balhae and Goguryeo countries). Food culture will be affected more or less. So there are not only Chinese fried noodles, but also Korean fried noodles and Japanese fried noodles.
fried noodles are said to be a kind of noodles that was invented in Shandong and spread to other places. The original Shandong fried noodles were made from "big sauce", which is a sauce made from boiled soybeans that has been fermented with koji, divided into dry and wet. Species (in fact, it's just the difference between whether the factory is diluted with water). Stir-fry pork belly with vegetable oil until the lard is forced out, then add the chopped green onion and ginger until fragrant, then add yellow sauce, half-fried half-fried and fry until fragrant, add some cucumber, carrot, and beans to make Shandong fried sauce. Pour Shandong fried noodles on cooked noodles to make Shandong fried noodles.
Shandong sauce noodles
Beijing fried sauce noodles use dry yellow sauce. The preparation method of dry yellow sauce is almost the same as the sauce but the flavor is slightly different. In addition to yellow sauce, Beijing fried sauce will also add sweetened noodle sauce, which is kneaded with wheat flour Koji bacteria are added and fermented. Koji bacteria decompose starch to produce sugar, so it has a sweet taste. Therefore, the Beijing fried sauce noodles have a little more sweet and umami taste.
Liubiju is an old brand in Beijing, in addition to dried yellow sauce, there are many pickles products. It is said that the three words "Liu Biju" on the package are written by Yan Song, the treacherous minister of the Ming Dynasty,
. In addition to sweet noodles, the biggest difference in appearance between Beijing fried noodles and Shandong fried noodles is "dish code". The code is the ingredients. It means that the oily aroma of Beijing fried sauce comes from the lard that is forced out of the minced fried pork, which is actually quite greasy. Beijingers add some shredded vegetables to the fried noodles, which not only relieves the greasiness but also increases the taste. There are more than a dozen kinds of special noodles. The so-called old Beijing fried bean paste noodle set is very elegant, and it depends on personal taste if you are not used to it.
Old Beijing fried bean paste noodles
Korean fried bean paste noodles (짜장면) were also passed from Shandong. Shandong is separated from the Korean Peninsula by the Yellow Sea. In fact, the straight line distance is very close. After the opening of Incheon Port in 1883, many people from Shandong cross the sea to Incheon Port to work as coolies (this is why most of the overseas Chinese in Korea are from Shandong). These Shandong people accidentally discovered that there is a black bean fermented sauce called Chunjiang (춘장) here in North Korea that has a flavor similar to Shandong soybean paste, so they used Korean spring paste instead of Shandong soybean paste to make fried noodles.
Korean-style fried noodles
South Korea’s economy in the early days of the founding of the Republic of Korea was very bad and relied on U.S. aid. So it happened almost the same as the popularity of ramen noodles in Japan. U.S. aid’s flour became the easiest source of cheap calories. The cheap noodles in Incheon Chinatown took advantage of this wave of American aid flour to become popular in Korea and become a national delicacy.
In addition to Beijing and South Korea, Shandong fried noodles also spread to the northeast. Dongbei Jiangjiang Noodles use Dongbei Dianjiang, except for the partIn the northeastern region, eggs or shrimps are added, which is basically the same as Shandong fried noodles. However, Tohoku fried bean paste noodles has a wonderful branch in Japan called Morioka fried bean paste noodles (盛岡じゃじゃ麺).
Morioka City, Iwate Prefecture, Japan has the so-called "Morioka Three Noodles". They are small bowls of Japanese soba (you have to eat a lot of bowls at a stretch and are famous for their spectacular scenes), Morioka cold noodles (in fact, Korean cold noodles). Noodles), the last is Shenggang じゃじゃ麺, the pronunciation of じゃじゃ麺 is Jiyajiyaman, which is actually the pronunciation of the Chinese character "炸酱面".
After World War II, a Japanese who had lived in the old Manchuria called Gao Guansheng returned to China because he missed the fried noodles in Northeast China. He used Japanese miso instead of miso to make the fried sauce and added local ingredients. , Changed into a bowl of Japanese-style fried noodles, which caused a sensation after the opening of Morioka. Morioka じゃじゃ麺 is even more popular than ramen in Morioka.
Morioka じゃじゃ麺’s founding store "Bailong"'s jajang noodles. The noodles are closer to udon noodles. The most distinctive noodles in the south is Sichuan fried noodles. The introduction of fried noodles into Sichuan is related to the transfer of officials from various places in the Qing Dynasty. When the northern fried noodles came to Sichuan, the southern region with a strong eating style, the whole face changed and changed. Become a special local cuisine.
Sichuan's fried bean paste noodles are called mixed bean paste noodles. Since in Sichuan, of course, Sichuan bean paste is used instead of northern bean paste. After frying the fat with minced pork, add bean paste and sweet noodle paste to make a sauce. The next step is complicated. Put chili oil, soy sauce, pepper oil, pepper powder, ground peanuts, sesame seeds, mustard pickles, etc. in the bottom of the bowl, then add the cooked noodles, top with fried sauce and sprinkle with chopped green onions , This kind of fried noodles is called Sujiao fried noodles. If you add cooked yellow pea kernels to the noodles with vegetarian pepper fried sauce, it becomes Chongqing pea noodles. This kind of fried noodles is not common in the north, and it is spicy and delicious.
Chongqing pea noodles, in the so-called "Chongqing small noodles" stores have
southern fried noodles with sauces, which are bean paste and sweet noodles produced in the south. In the article on Doubanjiang, I introduced the story of Doubanjiang that took root in the south. If you follow the context, Southern Fried Beef Noodles may have something to do with Sichuan, but the flavor is similar to Sichuan Fried Noodles. Different.
Generally speaking, the method of southern fried noodles is to first saute scallion, ginger, garlic and stir-fry with bean paste, sweet noodle sauce and other ingredients. It feels not much different from Sichuan fried noodles, but it may be due to local people. The mother of the village or the owner of some foreigners’ noodle stalls have their own opinions. The ingredients used for sauteing and the ingredients for fried sauce are really diverse.
I have tried the southern fried noodles with fried sauce. Some add dried shrimps to increase the flavor during the sauteing stage, some add a little ketchup like Hong Kong people make fried sauce, and some like Shanghai Babao Chili Sauce. Add edamame, dried tofu, diced bamboo shoots, and even add shallots, dried radishes, pickled cucumbers, tomato sauce, etc. There are many types of different flavors, but in principle, you have to use the bean paste and sweet noodle paste produced in the south. Only when I get up does it have a southern flavor. It is not difficult to get the sauce produced in the north, but it is strange that only the sauce produced in the north will be like Chinese fried noodles.
However, in recent years, many southerners think that the catering business is very good. Many southern fried noodles are too creative. I often eat some inexplicable fried noodles. For example, it only comes with fried minced meat. It is also said to be fried noodles, or it is clearly fried pork noodles. Since it is called “jajang noodles”, at least there must be "jang". As a noodle shop owner, it’s better to understand what kind of cooking jjajang is.
It’s really not difficult to make jjajang noodles at home, and it can even be regarded as an easy-to-cook dish after work. Starting with jjajang, it will not take more than 15 minutes to cook it and eat it now. When you want to eat, cook the noodles and cut some shredded cucumbers and carrots at the same time as the noodles are cooked. After the noodles are cooked, dig out two spoons of fried sauce and add the shredded vegetables. It is super convenient to eat in five minutes. The ratio of
sauce is roughly 2 sweet noodle sauce to 1 bean sauce. In fact, thisThe ratio is not rigid, it can be 1 to 1 or 3 to 2 depending on personal taste. When frying the sauce, add a little sugar to neutralize the saltiness. Other spices, minced meat, etc. are up to you, don’t be too outrageous. The minced meat used in the
fried sauce is best to choose fat pork belly, which can be chopped or minced by the butcher. The amount of meat is arbitrary (not too outrageous). Before frying the sauce, use a little oil to fry the minced meat until the fat in the meat is forced to show a little more oil in the pot. With the blessing of lard, fried sauce It will be fragrant. This is the secret to making fried sauce delicious. Then add the spices and sauté, add the bean paste, sweet noodle paste and a little sugar, then dilute it with water and cook on a low heat to let the flavor blend.
If you want to be richer, you can also add a little dried shrimp, edamame, dried tofu and so on according to your preference. I simply go to the market to buy ready-made edamame and fried dried tofu. After all, I only buy edamame and dried tofu. A little bit is difficult to buy, just buy some ready-made fried ones. In short, free play, and it will not be too bad to make.
[Jianjiang Noodles]
Ingredients:
Fried sauce:
Sweet noodle sauce: 4 tablespoons
spicy bean paste (or non-spicy aged watercress): 2 tablespoons
z0 sugar: 1 teaspoon2z
2zz0 water: 2 tablespoons Ground meat (fatty pork belly is better): 80g
Shrimp: 1 tablespoon
Red onion: 1 clove (chopped)
Garlic: 2 cloves
Cooking oil: 1 tablespoon
Fried noodles:
Dry noodles: 200g
fried Appropriate amount of sauce
cucumber: 1
carrot: 1/3
spring onion 1
Ready-made edamame dried soybean dishes sold in the market: any
method:
[make fried sauce]
1. Heat in the pot and add a tablespoon to eat Stir-fry the ground pork with oil until it is a little golden brown, and the fat in the meat is slightly forced out
2. Add chopped shallots, garlic, and dried shrimps, slightly saute
3. Add sweet noodle sauce and bean paste to stir fry
4 .Add the right amount of sugar and water, melt the sauce and simmer for 2 minutes. Zhajiang is ready
5. If you plan to make a can in the refrigerator at a stretch, please enlarge the amount according to the ratio to
【Zhajiang Noodles】
6. In fact, Zhajiang noodles are just cooked noodles and topped with fried The sauce is done. However, many people are not good at cutting vegetable shreds, so I will teach you a method that will definitely succeed. First use a super easy to use a paring knife to cut the cucumber into slices
7. Then use a knife to cut the cucumber slices into shreds as carefully as possible, so that the cut cucumber shreds will be professional. Carrot shreds are also cut
8 according to the same method. Cook the noodles, top with fried sauce, wrap cucumber shreds, carrot shreds, ready-made edamame, hot vegetables, etc., sprinkle with chopped green onion. The super delicious jjajang noodles is complete.
jjajang noodles are really simple dishes. In the previous recipe, you only need to replace the bean paste with Korean spring paste to become Korean-style jam noodles, and replace the bean paste with miso. , It becomes a Japanese style fried noodles. The methods are exactly the same.
The ingredients added to the noodles are free to use. In addition to the cucumber shreds, carrot shreds, and the common edamame and dried tofu in Taiwan, I heard that pickled ginger is also suitable (but I haven’t tried it). You can also use your own You can add shredded egg skins, shredded tofu skins, etc. If you want to try the Northeast style fried noodles, you can also add it with a fried egg. It can be said to be wild.
