First, pour the dark soy sauce and yellow sauce into a large bowl, then add 150ml of water and mix slowly with chopsticks. Chop the green onion into minced pieces and set aside. Pen, fun, pavilion www. biquge。 Pour more oil than stir-fry vegetables into a wok and heat it, add the chopped Beijing green onion and stir-fry for half a minute, then pour in the minced meat and stir-fry together until it changes color and degenerates, then pour in the well-mixed yellow sauce and slowly stir-fry for 7 or 8 minutes over the lowest heat.

Blanch the washed mung bean sprouts in boiling water and remove them immediately; Wash the cucumbers and cut them into shreds; Chop the garlic into minced garlic and set aside. Bring the blanched mung bean sprouts to a boil, add the noodles to cook, then remove the noodles and dip them in cold boiled water, then remove them and put them in a bowl. Finally, put the mung bean sprouts and cucumber shreds on the noodles, then add 1 tablespoon of fried fried sauce and minced garlic, then pour a little vinegar and mix well.

It is worth noting that more oil is poured into the wok than the stir-fry is heated, and the yellow soy sauce should be evenly mixed. Remember to stir-fry the minced meat slowly over low heat. The mung bean sprouts should be removed as soon as possible in hot water. Prevent the color from becoming heavy!

Dice 1 pound of pork belly with Korean mixed sauce noodles, appropriate amount of diced cucumber, appropriate amount of diced green pepper, appropriate amount of diced onion, appropriate amount of diced radish, 300g of real spring sauce, 1000g of noodles.

Marinate the diced pork in cooking wine and starch for 15-30 minutes. Put oil in the pot, pour in the marinated pork, stir-fry to change color, add all the diced vegetables, pour in a small half cup of water, pour in the spring sauce after frying, and fry for another five minutes. The noodles are cooked, take out the cold water, drain the water, add the fried meat sauce, add some shredded cucumbers and eat, or add some bean sprouts, whatever you like.

Two home-style fried noodles and eggs, 400g of bean paste, a few noodles, depending on the amount of food, a number of sesame paste, a number of minced garlic, a cucumber, a carrot, 50ml of salad oil (according to the amount of food increased or decreased, the oil will be fragrant)

Stir the eggs well and shred the cucumbers and carrots for later use. Put the salad oil into a wok and heat it over low heat to 5 oil temperatures, put the eggs into the pot, stir clockwise with chopsticks, the oil is best not over the eggs, due to the fine particles of the stirred egg stroke, the faster the stirring, the smaller the egg particles.

After the eggs are golden, put the bean paste into the pot, stir with chopsticks or a stir-fry spoon, pay attention to the amount of oil in the pot, personal preference for multiple oils, let the upper layer of the bean paste be covered with a layer of oil, about 10 minutes or so, smell the fragrance, and the sauce can be out of the pot. You can add some monosodium glutamate to enhance the flavor.

After the noodles are cooked, put them in cold boiled water, take them out and put them in a bowl, add the sauce, cucumber shreds, and carrot shreds, and a bowl of home-style fried noodles is ready. It is especially suitable for white-collar workers who work outside, which is convenient and delicious.

There is another type of jajanjangmyeon that is well-known, and that is Korean-style jajangmyeon. With a daily sales volume of 8 million bowls, Korea's "national diet" Korean style jajangmyeon originated from "jajangmyeon", a specialty snack in Shandong, China.

During the Japanese occupation, the early days of the "Gonghechun" in Incheon's Chinatown, Qing restaurants were attended by prostitutes and played mahjong, and were frequented by wealthy people, not by the public. As a result, the "special dishes" on the menu of the Japanese Occupation period did not include the fried noodles that Chinese laborers used to fill their stomachs.

The birthplace of Korean-style jajangmyeon noodles in 1955 at the "Republic Spring" restaurant in Seongae-dong, Jung-gu, Incheon. The reason why fried noodles are just a hunger food for Chinese is mainly because of the xenophobic awareness of North Koreans towards Chinese. For example, the 1931 Wanbaoshan incident was used as an excuse to exclude Chinese. In addition, the "self-containedness" of Chinese who do not want to live with locals is also a reason. After 1920, more than 20,000 "coolies (laborers)" from Shandong flocked to South Korea every year, and the Chosun Ilbo reported on March 25, 1930: "From urban construction sites to local water conservancy construction sites, they were occupied by the Chinese." "But they didn't share money and food with North Koreans, and they didn't open their hearts. The Daily News reported on November 14, 1930: "They came empty-handed and returned with a full load. ”

The Korean-style jajangmyeon that Koreans eat today was born after the liberation of China in 1949 and when the Korean War (known in South Korea as the "June 25 War" or "Korean War") led to the decline of the overseas Chinese community. In the 50s of the 20th century, when they relied on flour aided by the United States, overseas Chinese improved their own jajangmyeon into Korean-style jajangmyeon, enriching the Korean table. However, the South Korean government's series of discriminatory policies against overseas Chinese have prevented them from gaining a foothold in South Korea. In the era of globalization, where races and cultures are fused, the Korean style of jajangmyeon with its "twists and turns" has become a mirror of history.

There are two ways to prepare Korean jajangmyeon, one is to prepare pork belly, spring sauce, onion, cucumber, carrot, potato, ginger, sugar, light soy sauce, etc.

Put two tablespoons of oil in a pot and heat it, put an appropriate amount of spring sauce in the pot, stir-fry continuously over medium heat for 5 minutes, add a tablespoon of sugar to taste, turn off the heat and set aside. Cut the pork belly into small cubes, mince the ginger, wash and peel the onion, potatoes and carrots and cut them into small cubes, and shred the cucumbers for later use.

Put oil in another pot, after the oil is hot, put the pork belly into the stir-fry, after the fat is stir-fried, put in the minced ginger and diced onion and stir-fry together until the onion becomes soft, at this time you can pour out the excess oil in the pot, put the diced potatoes and carrots into the stir-fry together, put a small spoon of light soy sauce to taste, fry all the vegetables until they are broken, put in the spring sauce that was fried before, and slowly stir-fry for 10 minutes over medium-low heat, then you can turn off the heat and get out of the pot.

The spring sauce should be fried in oil beforehand to make the spring sauce more fragrant, and seasoned with white sugar or caramel, so the black spring sauce is actually not so salty, and there is a hint of sweetness.

The fried sauce is best with fat and thin pork belly, and the meat is tender and tasteful. Stir-fry the pork belly over medium-high heat, stir-fry the fat in the meat, add the onion and stir-fry until fragrant, and pour out the excess oil for the next fried sauce, so that the fried sauce is not greasy. If you feel that the spring sauce is too viscous, you can add a small bowl of water to the process of frying the sauce, and then use the water starch to make the juice, which depends on personal taste. To use real ramen, it is very strong, and it is better than somen noodles.

The other is to prepare pork, noodles, zucchini, carrots, cucumbers, and then start frying the sauce.

First, dice the zucchini, carrots, pork and cucumbers. Heat the oil in a pan and stir-fry the diced carrots first, then stir-fry the diced pork until 5 mature, and stir-fry the diced zucchini until 5 mature.

At the same time, the spring sauce is boiled with water, the ratio is about 1:1, pour it into the pot, turn to medium-low heat and stir-fry. Add soy sauce and a little sugar to taste, and continue to reduce the juice until the sauce is thick. In another pot, cook the noodles and drain the water. Serve hot and pour over the appropriate amount of spring sauce. Cut the cucumber skin into a circle, change the knife to cut into thin strips, stack on the noodles, mix well while hot, and the noodles can be eaten.

The spring sauce is very dark in color but not salty, so you can add an appropriate amount of soy sauce according to your taste to master the saltiness. The vegetables used for stir-fried spring sauce can be changed according to your preference, such as adding onions, green onions, etc. Diced pork can be lean in the hind legs, and if you like pork belly, you can also use pork belly or tenderloin.

Pay attention to the heat and stir-fry from time to time when collecting the juice of the spring sauce to avoid sticking to the pot. The stir-fried spring sauce is suitable for mixing noodles, rice noodles, and bibimbap.

The cucumber skin used in the dish is very crispy, and the juice with a lot of moisture in the middle is avoided, which I learned from a Korean food video. Now there are fruit-type Persian cucumbers for sale in China, and this variety of cucumbers is the first choice when used as a vegetable yard. In addition to cucumbers, you can also blanch some mung bean sprouts and mix noodles together. In addition, the spring sauce that cannot be eaten can be divided into some refrigerated or frozen. Cucumbers are best cut as they are eaten to maintain a crisp texture.