Taiwanese cooking Noodles in mince pork (Chachiang mien )
Ingredients/raw noodles, minced pork, black bean sauce, bean curd, light soy sauce, dark soysauce,rock sugar, cucumber, carrots //Subscribe to my YouTube channel Simple Western and Asian menu for more videos of my menu everyday
食宴室#17:炸醬麵(zha jiang noodles)
哈囉! 夏天太熱,懶得煮三菜一湯嗎?那就做開胃又快手的炸醬麵吧!
Hello! Want a quick and appetizing meal? Then you have to try this zha jiang noodles recipe!!
music credit:
End Of Summer - The 126ers
Pork & Noodles in Peking Sauce (Zha Jiang Mian) Chinese Cooking Recipe
Pork & Noodles in Peking Sauce (Zha Jiang Mian) Chinese Cooking Recipe
Welcome to my Asian kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
400 Egg Noodles (or Fresh Hand Made Noodles)
110g Mince Pork (or very finely dice Pork joints)
100g Cucumber
80g Potatoes
100g Onion
110g Carrot
4 Cloves Garlic
1 Tbsp Cooking Wine
1 Tbsp Dark Soy Sauce
100g Sweet Bean Paste
1 Tsp Sugar
Method:
1. Place minced pork in a bowl, add cooking wine, soy sauce and a pinch of salt. Mix well and leave to marinate for 5 minutes
2. Finely dice the potatoes, carrot and onion
3. Finely chop the garlic
4. Thinly slice the cucumber and then cut into thin threads
5. Heat 1 Tbsp of oil in a wok
6. Add the garlic and onion in the wok and fry for 2 minutes
7. Add potato and carrot cubes, stir-fry for 3 minutes, remove from wok
8. Heat another Tbsp of oil in the same wok
9. Place the minced pork in the wok, stir and fry for 2 minutes
10.Return the vegetables to the wok, stir-fry all together for 2 minutes
11.Turn heat to low, add the sweet bean sauce, stir and fry for a minute
12.Add 200ml boiling water, salt and sugar, simmer for 20 minutes and then turn off the heat
13.Boil 2 litres of water in a pan
14.Place noodles in and pan, boil for 3 to 5 minutes (boil for 2 minutes if use fresh handmade noodles), remove and drain
15.Place the noodles in a bowl, add the sauce and cucumber
16.Mix well and enjoy
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Zha Jiang Mian- How to make the famous Beijing fried sauce noodles
Today I'm gonna make 炸酱面 which is undoubtedly one of the most well-known noodles from Beijing, China. This noodle is unique because of its taste. I can't think of any other noodles I've tried before it's quite close to it.
The reason is that it used two special ingredients to make the sauce, soybean paste黄豆酱, and sweet bean paste 甜面酱. The way to serve the noodles is also unique. It i's somewhat like pasta because the meat sauce is put on top of the noodles, But also accompanied by raw vegetables such as carrots, cucumbers, bean sprouts, cabbage, and so on.
I bet you might have tried it before in a Chinese restaurant, and making it home is not that difficult. I'm gonna show you my version of 炸酱面 in this video. Let’s get started.
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Recipe:
(Please download the recipe and read the full details at )
Ingredient A (the sauce)
250g pork belly
4 dried shitake mushrooms
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp white section of spring onions
2 tbsp vegetable oil
2 tbsp sweet bean paste
3 tbsp soybean paste
2 tsp sugar
1/4 tsp salt
1 tbsp rice wine
Ingredients B (others)
1 cup carrot, julliened
1 cup cucumber, julienned
1/2 cup cabbage, julienned
400g noodles of your choice
Method:
- Cut the pork belly into small dice. Then mince the pork.
- Soak the dry shitake mushroom until soft, remove the stem, and cut them into small dice. Coarsely chopped some fresh ginger, garlic, and the white section of spring onions. Set aside.
- Some vegetable oil in the wok.
- Stir-fry the minced pork with the oil over medium heat until it shrinks slightly and turns golden.
- Add the ginger, garlic, and white section of the spring onions and continue to stir fry with the rendered oil.
- Add the shitake mushrooms, followed by the fermented soybean paste and sweet bean paste.
- Season with salt and sugar.
- Simmer over low heat until most of the water has evaporated and become aromatic.
- Pour the water we used to soak the mushrooms into the wok. Turn to medium-high and continue cooking until it becomes a thick sauce.
- Drizzle some rice wine into the sauce, have a few stirs, and dish out.
- Place the cooked noodles in a serving bowl.
- Arrange the julienne vegetables of different colors on the noodles.
- Ladle the minced pork sauce on top of the noodles to serve.
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Website:
Cooking Zha Jiang Mian (炸酱面) with Mei Zhang
The Lunar New Year season is a time for sumptuous home-cooked cuisine and meals shared with family. This year, we are celebrating the Year of the Tiger with a cooking tutorial led by WildChina founder, Mei Zhang. Join us as we follow Mei and her friend, Ye Wa in cooking the Northern classic, zhajiangmian (炸酱面), a savory noodle dish from Beijing.
Follow this link for a detailed list of ingredients
Zha Jiang Mian (Old Beijing Fried Sauce Noodle, 炸酱面) Recipe
A classic Beijing dish, Zha Jiang Mian features ground pork and onion cooked in a rich savory brown sauce with a hint of sweetness, tossed with noodles and then served with crunchy cucumber. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
Sauce
12 oz (340 g) ground pork
1 tablespoon minced ginger
2 tablespoons Shaoxing wine
3/4 cup (200 g) sweet bean paste (Tian Mian Jiang)
1 1/2 cup (340 ml) water
3 to 4 tablespoons vegetable oil
1 white onion, diced
12 oz (340 g) fresh wheat noodles (or 9 oz / 240 g dried wheat noodles)
Topping options
1 cucumber, julienned
Chopped cilantro or onion, for garnish
Stir fried tomato and egg (Optional)
Check out more cooking notes at ➡︎
COOKING EQUIPMENT & INGREDIENTS
Sweet bean sauce (tian miang jiang):
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Software: Final Cut Pro
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