Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, a perfected recipe for zhajiangmian. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
A Perfected Recipe for Zhajiangmian is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. A Perfected Recipe for Zhajiangmian is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have a perfected recipe for zhajiangmian using 19 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make A Perfected Recipe for Zhajiangmian:
- Get servings Chinese noodles (fresh)
- Prepare grams~200 grams Ground pork
- Make ready Cucumber
- Get Japanese leek (the white portion only, shredded)
- Make ready ●Japanese leek (roughly chopped)
- Prepare ●Bamboo shoot (boiled)
- Take after rehydrated ●Dried shiitake mushrooms
- Take to 3 (if using fresh shiitake mushrooms)
- Get Garlic
- Prepare Tianmianjiang - Chinese sweet bean and flour sauce
- Prepare Doubanjiang
- Get Soy sauce
- Prepare Sugar
- Take Shaoxing wine (or Japanese sake)
- Make ready Chicken stock
- Make ready Pepper
- Prepare to 1 1/2 tablespoons Katakuriko
- Take Sesame oil
- Make ready Ra-yu (if you like it spicy)
Instructions to make A Perfected Recipe for Zhajiangmian:
- 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.)
So that is going to wrap it up with this special food a perfected recipe for zhajiangmian recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
