Beijing fried noodles are a traditional specialty noodle dish in Beijing, which is loved by diners for its unique taste and rich nutrition.

It usually consists of noodles, jajanjajan, vegetables, etc., and has a firm texture, rich jajang, and rich ingredients.

The picture comes from the Internet

Ingredients:

• 500g of noodles
• 1 bag of Liubiju dry yellow sauce
• 150g of pork belly
• 3 tablespoons of oil
• 1 green onion
• 1 star anise
• 1 cucumber
• Half of the beauty in my heart
• 1/3 celery
• 1 handful of bean sprouts
• 2 green garlic cloves
• Half a red cabbage

Nutritive value:

The noodles in Jajangmyeon are rich in carbohydrates and provide sufficient energy for the body.

The bean paste and minced meat in the jajang sauce are excellent sources of protein that help build healthy muscle tissue and maintain the normal function of the immune system.

Vegetables and condiments, such as cucumbers, carrots, shallots, ginger, garlic, etc., are rich in a variety of vitamins and minerals that help replenish the nutrients needed by the body.

Cooking Preparation:

1. Peel the pork belly and cut it into small pieces, heat the oil temperature to 3 and stir-fry in the oil pan until browned.
2. After spitting out the excess oil, add a large amount of chopped green onion and ginger to continue to stir until fragrant.
3. Pour in an appropriate amount of cooking wine and stir until fragrant.
4. Then add the seasoned sauce and salt, and change to medium-low heat and simmer.
5. Add the same amount of water as the sauce in 3 times, stir dry, and then recycle until the flavor is thoroughly stimulated, and the fried sauce is ready.
6. After the fried sauce, it is recommended to fry a little more, and store it in the refrigerator for a long time.
7. Start making noodles: add 3 taels of 8~4 taels of water to 1 kg of noodles, and form a harder dough and roll it out into a smooth flake of rectangles.
8. Then roll it all up with a rolling pin and sprinkle a little thin dough as you roll it out to prevent the dough from sticking.
9. Pull the rolling pin out of the dough, press the dough back and forth, open it to get a thin and uniform large dough sheet, and then roll it out a little to adjust.
10. Fold the dough sheets into a trapezoidal shape and cut them into thin or wide noodles according to your taste.
11. When cutting, you push forward with a knife, and push hard while pushing, not vertically downward.
12. After cutting, gently pick with your hands and sprinkle some thin noodles to prevent sticking.
13. Boil water in a pot, add the vegetables that need to be blanched, and remove them after blanching.
14. Then add the noodles to the blanching water, lightly pick and cook and remove them.

Palate and flavor:

The taste of Beijing fried sauce noodles is characterized by strong noodles, rich fried sauce, fresh and crisp vegetables, and the overall flavor is salty and fragrant, fresh and refreshing, which is deeply loved by diners.

Suitable for:

Jajangmyeon is suitable for most people, especially those with cancer, high blood pressure, night blindness, and rough skin, as the nutrients in it can help improve these diseases or symptoms. However, due to the high fat content in fried noodles, people with high blood lipids should be cautious to eat them so as not to aggravate their condition.

Eating scene:

Peking fried noodles are a very common choice in the daily diet, especially for breakfast or lunch.

It can be enjoyed both as a quick refueling work meal or as a casual meal to share with friends and family.

In the hot summer, jajangmyeon is eaten as cold noodles, so it will not be sweaty like soup noodles, and it will remain refreshing after eating.