Zha jiang mian is a popular noodle meal throughout the country. You might see numerous dining establishments provide it as Beijing design Zhajiangmian on their menu. Its territory is far beyond Beijing. The emphasize of this noodle lay in the minced pork sauce or pork gravy.
And this pork gravy modifications from northern China to Southern China with the most 2 important sauces remain the exact same, sweet bean sauce and soybean paste. In Sichuan design, doubanjiang is likewise required a somewhat hot taste.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients:
� 6 oz. ground pork
� 1/4 teaspoon salt
� 1 teaspoon cornstarch
� 1/2 teaspoon oil, plus 1 tablespoon
� 1/8 teaspoon white pepper
� 1 oz. pork fat, carefully minced (optional).
� 3 pieces ginger, minced carefully.
� 4 cloves garlic, minced.
� 6 fresh shiitake mushrooms, carefully sliced.
� 2 tablespoons sweet bean sauce.
� 3 tablespoons ground bean paste.
� 1 tablespoon dark soy sauce.
� 1 cup water.
� 8 oz. noodles (your preferred flour-based noodle. Fresh or dry-- both will certainly work).
� 1 cup julienned carrots.
� 1 cup julienned cucumbers.
� 1/2 cup julienned scallions.
Directions:
� Marinade the pork with the following for 15 minutes: 1/4 teaspoon salt, 1 teaspoon cornstarch, 1/2 teaspoon oil, 1/8 teaspoon white pepper. Heat a tablespoon oil in your wok over medium heat and include the pork fat (if utilizing).
� Prepare for a minute to brown it, and after that include the ginger, garlic, and mushrooms. Prepare for 1 minute to render the fat down, and include the marinaded ground pork to the wok.
� Stir fry everything together for another 2-3 minutes. Include the sweet bean sauce, bean paste, dark soy sauce, and water, stirring everything together well.
� Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring sometimes to avoid sticking.
� While that's occurring, prepare the noodles according to the plan directions.
� Blend with the sauce and toss with the julienned carrots, cucumbers, and scallions. This quantity of sauce must benefit 4 portions.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
� 6 oz. ground pork
� 1/4 teaspoon salt
� 1 teaspoon cornstarch
� 1/2 teaspoon oil, plus 1 tablespoon
� 1/8 teaspoon white pepper
� 1 oz. pork fat, carefully minced (optional).
� 3 pieces ginger, minced carefully.
� 4 cloves garlic, minced.
� 6 fresh shiitake mushrooms, carefully sliced.
� 2 tablespoons sweet bean sauce.
� 3 tablespoons ground bean paste.
� 1 tablespoon dark soy sauce.
� 1 cup water.
� 8 oz. noodles (your preferred flour-based noodle. Fresh or dry-- both will certainly work).
� 1 cup julienned carrots.
� 1 cup julienned cucumbers.
� 1/2 cup julienned scallions.
Directions:
� Marinade the pork with the following for 15 minutes: 1/4 teaspoon salt, 1 teaspoon cornstarch, 1/2 teaspoon oil, 1/8 teaspoon white pepper. Heat a tablespoon oil in your wok over medium heat and include the pork fat (if utilizing).
� Prepare for a minute to brown it, and after that include the ginger, garlic, and mushrooms. Prepare for 1 minute to render the fat down, and include the marinaded ground pork to the wok.
� Stir fry everything together for another 2-3 minutes. Include the sweet bean sauce, bean paste, dark soy sauce, and water, stirring everything together well.
� Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring sometimes to avoid sticking.
� While that's occurring, prepare the noodles according to the plan directions.
� Blend with the sauce and toss with the julienned carrots, cucumbers, and scallions. This quantity of sauce must benefit 4 portions.
