How to make beef noodles and zhajiang noodles? Which great god can tell me where their delicious food focuses?

The secret of Zhajiang Noodles lies in the blending method of fried sauce. The best proportion is that the ratio of sweet noodle sauce to other sauces is 1: 3, so that the Zhajiang Noodles made is sweet but not greasy.

1. Prepare materials

Chop pork belly and cook soybeans.

Shred cucumber and carrot.

Jiang Mo chopped green onion and garlic.

Sweet noodle sauce, yellow sauce, Laoganma sauce or lobster sauce.

White sugar, water and vegetable oil

2. Practice

(1) Drain oil from the hot pot to cool, and there is enough oil. Pour chopped pork belly and stir-fry until the surface is golden, and remove the meat foam.

(2) Add sweet noodle sauce, yellow sauce, Laoganma sauce or lobster sauce and minced onion and ginger to the base oil, stir-fry until the fragrance of the materials comes out, add the freshly fried meat foam, add a little sugar to freshen up, and the fried sauce is ready. Put it aside for use.

(3) Boil a pot of water and put the noodles in a bowl. Shred the cucumbers and carrots around the cooked noodles, add a little pre-cooked soybeans, leave a space in the middle for fried sauce, and stir well to serve.

noodles with beef

Beef noodles have always been my favorite noodles. Whether I cook at home or in a famous beef noodle shop outside, I can't help but be greedy when I see the menu of beef noodles. I like to eat soft beef pieces with spicy soup and boiled rapeseed, especially in cold or humid weather. I think it is a bowl of delicious food feast. Today, I will share with you a method for preparing beef noodle soup to ensure appetizing and unforgettable.

1. Prepare materials

500g beef brisket, a little white radish.

50g olive oil and 200ml water.

40g garlic, onion 10g, a little fresh ginger.

Chili sauce 100g Chili oil 50g

25g of salt, 30g of sugar and 5g of monosodium glutamate.

Soy sauce 15g coriander a little

The broth is about 600ml (the broth is cooked with pig bones and chicken bones for several hours).

2. Practice

(1) Cut the beef brisket into small pieces of 3-5cm square, boil it in water, skim off the floating foam, and take it out when the beef becomes light.

(2) Slice ginger into thick slices, mash garlic, and cut scallion into sections.

(3) Add oil to the pot and heat it to 50%, add white sugar and stir-fry until it is dark red, add beef pieces and stir-fry (this step is to color and season the beef), and then add hot sauce and Chili oil to stir-fry together. Move into a casserole (no casserole is needed), add broth and stew for three hours. Add appropriate amount of onion, ginger, garlic, soy sauce and salt. This soup was cooked in three hours.

(4) After the noodles are cooked, pour them into a bowl, pour in the previously cooked radish pieces, add one third of the water for cooking the noodles, and then add the previously prepared beef pieces and beef soup. The delicious beef noodles are ready. Sprinkle coriander to make the color look more appetizing.