Recipe: Delicious A Perfected Recipe for Zhajiangmian

Elijah Klein

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Recipe: Delicious A Perfected Recipe for Zhajiangmian Delicious, fresh and tasty.

A Perfected Recipe for Zhajiangmian. Zhajiangmian is a dish with many variations within China as well as Korean and Japanese interpretations. The essence of this dish consists of a fried bean. One of our readers asked if we could share a recipe for this famous noodle dish, so I asked a local Beijing friend for their family recipe.

Diced pork is used in classic Beijing Zha Jiang Mian (pork belly or other part that contains some fat).

Its small size allows you to cook it in a short period of time, yet it still gives you a nice bite.

I've seen many recipes call for minced pork.

You can have A Perfected Recipe for Zhajiangmian using 19 ingredients and 11 steps. Here is how you achieve that.

Ingredients of A Perfected Recipe for Zhajiangmian

Prepare 4 of servings Chinese noodles (fresh).
Prepare 150 of grams~200 grams Ground pork.
It’s 1 of Cucumber.
It’s 1/2 of Japanese leek (the white portion only, shredded).
Prepare 1 of ●Japanese leek (roughly chopped).
You need 1/2 of ●Bamboo shoot (boiled).
You need 80 grams of after rehydrated ●Dried shiitake mushrooms.
It’s 2 of to 3 (if using fresh shiitake mushrooms).
Prepare 1 clove of Garlic.
It’s 4 tbsp of Tianmianjiang - Chinese sweet bean and flour sauce.
You need 1 tsp of Doubanjiang.
It’s 4 tbsp of Soy sauce.
You need 4 tbsp of Sugar.
You need 4 tbsp of Shaoxing wine (or Japanese sake).
It’s 160 ml of Chicken stock.
You need 1 pinch of Pepper.
Prepare 1 of to 1 1/2 tablespoons Katakuriko.
Prepare 2 tbsp of Sesame oil.
You need 1 tbsp of Ra-yu (if you like it spicy).

It wouldn't be my first choice.

But it does save me time when I'm in a.

Beijing people like to cook the Zhajiangmian sauce with small diced pork belly and serve it with julienne cucumber, the white part of spring onions and bean As with a lot of Cantonese cooked food the flavor of the Hong Kong style Zhajiangmian is sweet than in other places.

You can store the sauce in the.

A Perfected Recipe for Zhajiangmian step by step

Cut the cucumbers into thin strips. Soak the shredded Japanese green onions in water and cover with plastic wrap. Place both in the refrigerator..
Roughly mince the ● marked ingredients (about 5-7 mm). Remove the green shoot-like core from the garlic before mincing finely. Measure out the other ingredients so that everything is ready to use..
Add the oil to a pan and before oil becomes too hot, add the garlic and doubanjiang. (If you are using a wok, coat the pan with oil then add about 1 tablespoon of oil with garlic and doubanjiang.) Heat the seasoning through over low to medium heat..
When garlic and douban jiang are flagrant, add the meat. Do not separate the meat right away. Wait a little bit before breaking up the meat (it tastes better that way) while cooking over low to medium heat..
When the meat is separated and almost cooked through, add the bamboo shoots (over medium to high heat)..
When the bamboo shoots are coated with oil, add the tianmianjiang, minced green onions, and sake. Then, pour in the chicken soup (if you are using a wok, pour the liquid in around the edges)..
Add the sugar and soy sauce. Add the shiitake mushrooms and simmer for a short while..
Season with pepper and add the katakuriko slurry. Do not add the slurry at once. Add it in 2-3 separate portions while stirring vigorously..
When the sauce is thickened and heated through, turn off the heat and drizzle with 1 tablespoon of sesame oil. (if you like it spicy, add 1 tablespoon of ra-yu)..
Cook the noodles. This dish will taste best if you can finish cooking the noodles and the sauce at the same time. Once the noodles are cooked, rinse them under cold water to remove any excess starchiness. Drain well and drizzle with 1 tablespoon of sesame oil to coat the noodles..
Plate the noodles and pour on the sauce. Arrange the cucumbers and shredded Japanese leeks. (Drain and pat them dry after washing.).

Zhajiangmian Is the Perfect Combination of Salty, Sweet, and Savory.

The only thing better than a good recipe?

When something's so easy to make that you don't even need one.

Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can.

In Mandarin Chinese, the word zhajiang means "fried sauce," and that sauce is composed of a hodgepodge of various aged and salty sauces slung together over high heat and then draped over wheat noodles to make zhajiangmian.