Jajanjangmyeon is a kind of traditional Chinese noodle dish, which is very popular in all parts of the north, and in this era, it is easy to find a noodle restaurant with jajanjangmyeon in both north and south, and even go abroad, and it is quite famous abroad.

Of course, Korean jajangmyeon has long lost its original flavor and is not perfect.

In fact, it is rare to see authentic fried noodles in China.

Because the authentic fried noodles are made with diced pork, all of the three freshness with the best taste are made of diced meat - shrimp fried sauce, tenderloin fried sauce, and beef fried sauce.

Among them, the most delicious sauce is the fried sauce made with diced pork tenderloin.

In the era of toxic meat, fried noodles did not disappear because of this, diced meat was replaced by dried tofu to make a unique fried tofu fried sauce, although the taste is still outstanding, but there is no longer the brilliance brought by diced meat fried sauce, so that after the ban on meat is lifted, there are few noodle restaurants in Yanjing that will try to make fried sauce with diced meat.

Han Lao likes fried noodles very much, and after eating the fried noodles made by Ye Chui once, he has asked Ye Chui to make them several times one after another, so Han Yuyan also knows the most about this fried noodles, and he does understand the deliciousness of the fried noodles, Han Lao is full of praise, naturally it is not ordinary.

Now hearing Ye Chui propose to make fried noodles, Sister Han immediately became excited: "It turns out that Master, what you want to make is fried noodles, great, Master, the fried noodles you made will definitely let those judges have a good taste of our Chinese cuisine." ”

"Fried sauce is a unique way of cooking in China, and I'm sure these foreigners will like it too." Ye Trai said with a smile.

"Then Master, I'll help you." Han Yuyan then said, looking full of energy, "Master, what kind of dishes do we prepare?" ”

Dish code, this is the jargon of eating jajangmyeon.

Han Yuyan has been following Ye Chui for a long time, and he has seen him make fried noodles for Han Lao many times. So understand the meaning of the word.

The so-called dish code, simply put, is a dish eaten with bibimbap, and some thin cucumber shreds are always cut into the fried noodles that are usually eaten and puffed on the noodles, and the cucumber shreds are the dish codes.

Of course, cucumber shreds are a little shabby when cooked, and it is a simplified version of fried noodles.

There are many kinds of authentic jajanjang-miso noodles, including cucumbers, toons, bean sprouts, green beans, and soybeans.

Even the old Yanjing people who are particular about it, the dish code is different according to the season, and in early spring, they should eat bean sprouts with their heads and tails, and small radish tassels. In late spring, it is green garlic, toon sprouts, and green bean mouths. In early summer, it is shallots, cucumber shreds, lentil shreds, leek segments, and so on.

And now the dish code that Ye Tuo is preparing to make, the dish code to be put in is naturally varied. After all, it is such a large-scale competition, and it is necessary to reflect the deliciousness of this dish as much as possible, so as early as before coming to Wangfu Noodle Restaurant today, Ye Chui personally went to the vegetable market to purchase some fresh vegetables that can be used.

Fresh verdant shallots, lentils, leeks. There are also tender small radishes, and at least a few crisp dark green cucumbers.

"Cut the leeks and shallots into sections, and finely cut the rest into shreds." Ye Chui nodded Han Yuyan and handed over his incense to her.

Han Yuyan's eyes were happy. Immediately and solemnly took it.

In fact, several chefs in the Manhan Mansion have a saying in private, if Ye Chui hands over the incense to the chef, it will definitely be a thing worth showing off, and Tian Xiaodu is Ye Chui's descendant disciple. On weekdays, she uses chopping incense the most, followed by Qin Yueyue and Dong Qian, and as for Han Yuyan, this is the first time that Ye Chui gave her a kitchen knife. There was really an indescribable apprehension and excitement in my heart.

Han Yuyan soon began to chop shredded vegetables.

Ye Chui set up a cauldron here, began to boil water, and at the same time began to prepare for the official fried sauce.

The diced pork used for the jajan sauce is the best pork tenderloin, and another important thing is the yellow sauce.

Yellow sauce is soybean paste made from soybeans.

Soybean sauce is a unique Chinese food that is naturally not lacking, but because of different methods, the taste is naturally different, Ye Chui found several brands of yellow sauce in the vegetable market in Chinatown, and after tasting them one by one, he finally chose one of them, this flavor of yellow sauce is most suitable for making fried sauce.

Set up an oil pan on a stovetop, pour in an appropriate amount of vegetable oil, add green onions, ginger and garlic and stir-fry until fragrant, then add diced pork.

After the diced meat becomes slightly yellow, pour in the yellow sauce mixed with water, add salt, and then cover the pot, reduce the heat, and let the yellow sauce and the diced meat simmer on low heat.

It is very easy to make the fried sauce, but the easier it is, the more difficult it is to make it delicious, and the mastery of the heat is even more important in such a dish.

Ye Chui stood in front of the pot, looking through the glass lid of the pot at the bubbling black brown yellow sauce and diced meat tumbling and boiling, silently waiting for half a sound, calculating the heat.

The yellow sauce and diced meat have to be boiled for a long time, until the diced meat is cooked thoroughly and the skin is red and bright.

At this time, he glanced at Han Yuyan.

The fresh vegetables have been completely washed, and Han Yuyan is holding a knife in one hand and pressing the vegetables on the board with the other, cutting carefully and attentively.

Once upon a time, this sister was still a kitchen killer who was born with a grudge against the kitchen, but whenever she entered the kitchen, the dishes would suffer, and the cooked food could make people despair about food.

But now, after a subtle time, all this has slowly changed, Sister Han is no longer the frizzy kitchen killer she used to be, although her cooking skills can only be regarded as inferior, but after unremitting efforts, she can now perfectly act as Ye Chui's assistant cook, and even scrambled a good egg.

If Ye Chui chose Ren Han Yuyan to be his apprentice in order to inherit Han Lao's love, then now he is very glad that he accepted this apprentice.

A good chef does not necessarily have to have wonderful talents, but more importantly, the love and perseverance of cooking.

Han Yuyan clearly has the latter.

She may never become one of the world's top chefs, but she will still become a popular and famous chef.

Just like Chen Tian, he has no talent, but with his hard work, he has become a famous chef.

Thinking about it now, the reason why Ye Chui was willing to listen to Chen Tian call his master, maybe it was because he saw Han Yuyan's shadow on Chen Tian's body?

"Master, what are you looking at?" Han Yuyan finally realized Ye Chui's rather eager gaze, and immediately turned his head to look at Ye Chui curiously.

Ye Chui hurriedly shook his head and said with a smile: "Heh, it's nothing ......"

The water in the pot is already boiling.

Ye Chui picked up the noodles in both hands and carefully sprinkled them into the boiling water little by little, while constantly stirring the cauldron with chopsticks.

Cooking noodles is also particular, the time should be good, the cooking time is not enough, the noodles are still raw, after living for a long time, the noodles will be too soft, lack of elasticity, and there is a lot of knowledge in the small noodles.

When the noodles on one side are almost cooked, the fried sauce on the other side is just finished.

Ye Chui turned off the heat of the wok, lifted the lid, and a charming fragrance suddenly emanated, with a thick sauce aroma, mixed with the meat aroma of pork, and the strong aroma of green onions, ginger and garlic, steaming and appetizing.

Several vegetables on Han Yuyan's side have also been shredded and put in the dishes, she took a deep breath of the aroma of the fried sauce, and couldn't help but say, "Master, it's so fragrant, it seems to be more delicious than what you usually make." ”

"The noodles of the jajangmiso noodles should be more strong to be delicious, and the noodles I made with the two-person twist just now in order to show off my skills are actually slightly inferior in taste, so I can only make up for it on the jajang." Ye Chui explained, "If you don't do that, how can you crush them? ”

From the very beginning, Ye Droi wanted not to win the game, but to crush them.

Han Yuyan smiled hesitantly, the master was really the most handsome when he was confident and arrogant.

She pulled out a stack of small bowls from the cupboard next to her.

These are bowls of noodles - because they are noodles for fifty judges, the portion of each serving is naturally very small.

Ye Chui took the small bowls in turn, used chopsticks to set up the noodles and sent them into the bowl, each bowl only had a few pieces, and the small bowl of noodles was sent into Han Yuyan's hands, and Han Yuyan carefully put the dish on the noodles.

Shredded radish, shredded cucumber, leeks, and green onion lentils are very cute at first glance, full of the primitive temptation of food. Confuse.

After the fifty small bowls have been served, it is time to pour the fried sauce.

Han Yuyan called Shengdefu's waiters at this time and asked them to be responsible for serving noodles outside.

Han Yuyan handed the noodle bowl to Ye Chui, who poured a spoonful of fried sauce with a small spoon, and then handed it to the waiter, who sent the noodles outside.

At this time, Chen Jueyuan's meat noodles and Jim's knife-cut noodles had also been completed, and they were also placed in small bowls and served out.

A moment later, three small bowls were placed in front of each of the fifty judges.

A bowl of jajang-miso noodles, a bowl of knife-cut noodles, and a bowl of meat noodles (臊子面).

The judges have to taste the three bowls of noodles in turn, and choose their favorite noodles, if the noodles selected are made by the chef they chose before, then the chef will get one point, if not the noodles made by their favorite chef, then the chef will naturally have no points to score, and the judges' choice will not be counted anymore.

"Now, let's ask the judges to taste these three bowls of noodles that look like they're appetizing." The host announced aloud.

Fifty judges, looking at the three bowls of noodles of different colors in front of them, suddenly opened their appetites, or with chopsticks, or with forks, hurriedly sent them to their mouths...... (To be continued......)

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