JIANG JIANG MIAN RECIPES
ZHA JIANG MIAN—MINCED PORK NOODLES | CHINA SICHUAN FOOD
Chinese Minced Pork Noodles--Zha Jiang Mian
Provided by Elaine
Categories Main Course
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Add around 1 tablespoon of cooking oil in pan and fry the diced pork until withered and slightly browned. This is the process why we say it is “fried” sauce. Pour in Chinese cooking wine for a more pure taste. Move the pork to the edges of the pan, add garlic and ginger, fry over slow fire until aromatic. Slow down the fire, otherwise the ginger and garlic might be burnt.
- Pour in our mixed sauce, dark soy sauce and let it simmer for 15 minutes over slowest fire. Mix in sugar. If necessary, turn up the fire and thicken the sauce slightly.
- Blanch shredded carrot for around 30 seconds and cook the noodles according to the instruction. Top the sauce and serve immediately. Since this is a dry-mixed noodle dish, I high recommend matching it with a warm soup.
Nutrition Facts : Calories 202 kcal, CarbohydrateContent 10 g, ProteinContent 10 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 36 mg, SodiumContent 527 mg, ServingSize 1 serving
ZHA JIANG MIAN RECIPE BEIJING FRIED SAUCE NOODLE - 3THANWONG
Zhajiang Mian, literally translated as “fried sauce noodles” rose to frame from Beijing. If you ever visited Beijing, you will definitely see this noodle dish almost everywhere on the streets. Zhajiang sauce is made usually with pork or beef with salty fermented soybean paste. It is literally one of the best comfort food in Beijing!
Provided by Ethan Wong
Categories Breakfast Main Course
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 3
Number Of Ingredients 7
Steps:
- Cut pork belly into small cubes.
- Preheat the pan with cooking oil and add pork belly cubes.
- Fry pork belly until the fats begin to emulsify then add in chopped garlic.
- Thoroughly stir fry to cook away the rawness of the garlic.
- Then add hoisin sauce and fermented bean paste and thoroughly stir fry to mix.
- Then add water.
- Bring to a boil then reduce until slightly thickens.
- Remove Zhajiang Sauce from pan into a container.
Nutrition Facts : Calories 1012 kcal, CarbohydrateContent 14 g, ProteinContent 17 g, FatContent 98 g, SaturatedFatContent 33 g, CholesterolContent 120 mg, SodiumContent 230 mg, FiberContent 1 g, SugarContent 11 g, ServingSize 1 serving
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Reviews 93
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