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Chinese Name: 炸酱面
English Name: Zhajiangmian; Fried Noodles
Category: Staple主食
Main Ingredients: Flour
Zhajiangmian炸酱面 with Soy Sauce is a traditional Chinese pasta, known as one of the “Top Ten Noodles in China中国十大面条”.
Fried noodles with soy sauce are very popular in northern China, and there are also different methods of making fried noodles in Shaanxi陕西, Tianjin天津, Shanghai上海, Guangdong广东, and Northeast China东北. There are also fried noodles in South Korea, which were brought into South Korea by overseas Chinese from Shandong Province, with spring sauce (black bean sauce) as the seasoning, plus onions, shrimp, meat, etc.
In the north, people mainly eat pasta, such as steamed bread, steamed stuffed buns, dumplings, wonton, and pancakes, which are popular in the north. But when people in Beijing mention “noodles”, they don’t mean these, but noodles. Noodles have the meaning of “longevity”, so there are longevity noodles in Peking people.
In fact, there is a saying in Beijing: “There are three sides in life, namely, washing, longevity, and connecting人生有三面，即洗三面、长寿面、接三面.”. The so-called “Xi San Mian洗三面” refers to a “Xi San洗三” ceremony held on the third day of a child’s birth when relatives and friends come to eat the child’s noodles and wish him a “long life长命百岁”; In the future, he would eat “Longevity Noodles长寿面” on his birthday every year, which means to wish him a long life; On the third day after a person dies, relatives and friends will eat “Jiesanmian接三面”, which means that they have continuous feelings for the deceased.
Beijing people usually only eat ramen noodles抻面 and cut noodles切面. Stretching noodles means putting the dough on the chopping board, rolling it into large pieces with a big rolling pin, and then the producer cuts the noodles with a knife with his right hand and pushes with his left hand to make the cut noodles stick with some dry noodles so that they won’t stick together. Finally, put the noodles together into a handful and stretch them with both hands. After cutting off the connection between the two ends, put them into the boiling pot immediately.
To cut noodles, first, roll the dough into thin slices, then sprinkle dry noodles, stack them one layer at a time, and cut them into shreds. After the noodles are cooked, put the “topping浇头儿” and stir it, and then you can eat it.
When eating fried noodles, it is common to eat fried noodles with diced pork. When eating, pay attention to eating hot noodles on cold days, and have eaten cold noodles on hot days, and add seasonal dishes according to the season, called “noodle code面码儿”.
“Noodle code” is different in different seasons, and each one is particular about it. In early spring, bean sprouts and radish tassels are pinched; At the end of spring, there are green garlic, Chinese toon sprouts, green bean sprouts, etc; In early summer, there are fresh garlic, shredded cucumber, shredded lentils, and leek sections.
Cut or boil cucumbers, toons, bean sprouts, green beans, and soybeans, and make them into a vegetable code. Then make the fried sauce, stir fry diced meat, onions, ginger, etc. in oil, and then add yellow sauce or sweet flour sauce made of soybeans to fry, which becomes the fried sauce.
The fried sauce noodles are placed very exquisitely. Noodles are placed on the middle plate. The noodles are a bunch of purple fried sauce, like a plate of handicrafts. Fried noodles with soy sauce are a distinctive food in Beijing, which is made of noodles mixed with vegetable code and soy sauce.
How to make Zhajiangmian?
Ingredients：
- 500g half-fat minced lean meat
- A sweet sauce made of fermented flour
- 150 ml of water
- A chive
- A spoonful of soy sauce
- 200g mung bean sprouts
- 1 cucumber
- Moderate amount of noodles
- Garlic in moderation
- Moderate vinegar
Instruction:
- Step 1, Pour the soy sauce and yellow sauce into a large bowl, and then add 150 ml of water and slowly mix with chopsticks; Chop the onions into small pieces and set aside.
- Step 2, Heat the wok with more oil than vegetables. Add chopped scallions and stir fry for half a minute. Then add minced meat and stir fry until the color changes. Then add the blended sweet sauce and stir slowly for 7-8 minutes on the lowest heat.
- Step 3, Put the washed mung bean sprouts into boiling water, blanch them, and remove them immediately; Rinse cucumber and shred it; Chop garlic into minced garlic and set aside.
- Step 4, Boil the water that has scalded the mung bean sprouts, then put the noodles into the water and cook them, then take out the noodles and soak them in the cold boiled water, then take them out and put them into a bowl.
- Step 5, Put mung bean sprouts and cucumber shreds on the noodles, then put in 1 teaspoon of fried sauce and garlic powder, then pour a little vinegar and mix well.
Tips:
- Stir fry the minced meat slowly over low heat.
- Mung bean sprouts should be fished out as soon as possible in hot water to prevent the color from becoming heavy.
