How To make Peking Style Noodles with Bean Sauce and Mixed Garnish
8 oz Noodles
-- (3-4 cups after cooking) 6 oz Plain pressed tofu
1/2 c Green soybeans
-- (frozen or fresh) -OR- 2 oz -Baby corn spears
1/2 c Bamboo shoot, diced finely
2 oz Cucumber
1 ts Garlic, minced
3 tb Chinese bean sauce; -OR-
4 tb -Dark miso
3 tb Vegetable oil
1 1/2 c Water
1 1/2 tb Soy sauce
1/2 ts Sugar
2 1/2 tb Cornstarch; dissolved in...
3 tb Water
1/2 ts Sesame oil
If you are cooking the noodles first, drain them, remove to a bowl or serving platter, and toss with 1/2 tablespoon sesame oil to prevent sticking (do not rinse in cold water as this reduces flavor). Crumble the pressed tofu coarsely to yield 1-1/2 cups. Parboil green soybeans till almost tender yet still firm (10 minutes for frozen). If using fresh baby corn spears, steam or parboil till tender; if canned, rinse with boiling water. Rinse green soybeans or corn in cold water and chop finely. You should have about 1/2 cup baby corn. It is not necessary to peel or seed the hothouse (English) or Oriental cucumber. Regular cucumber should be pared and seeded, but leave a few narrow strips of skin for color and texture. Julienne finely to yield 1/2 cup. If you are using miso, dissolve it in 1/4 cup warm water. Put 3 tablespoons oil into a preheated pan over high. When the oil is hot, reduce heat to medium-high. Add garlic and stir-fry a few seconds to release aroma. Add pressed tofu and bean sauce or miso. Stir-fry briefly to mix. Add 1-1/2 cups water, 1 tablepsoon soy sauce, and 1/2 teaspoon sugar. Cook, stirring occasionally, until the boil is reached. Gradually stir in cornstarch mixture and cook, stirring, another minute or so until the consistency is like a light gravy, not too thick. Test for salt, and add an extra tablespoon soy sauce if needed. (at this point, if you like, you can heat noodles and/or green soybeans, baby corn, and bamboo shoot by combining with the sauce until just mixed.) Add 1/2 teaspoon sesame oil. Remove from the stove. Pour sauce over noodles, and top with garnish in separate arrangement (garnish with just the cucumber if you have added soybeans or baby corn and bamboo shoot to the sauce). Toss before serving.
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Ingredients
For the Pork
1/2 lb ground pork, beef, chicken or crumbled tofu
1 tbsp chopped garlic (approximately 3 cloves garlic)
1 tsp chopped ginger
1 tbsp soy sauce
1tbsp shaoxing wine, dry sherry or rice wine
pinch of black pepper
1 tbsp cooking oil
2 oz Chinese preserved mustard green, chopped (You can omit this or substitute with any pickled mustard green or kimchi - after washing)
For the Sauce
1 tsp chopped garlic (approximately 2 cloves garlic)
2 tbsp tahini (preferred made with toasted sesame seeds) or peanut butter
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
3 tbsp chili oil with chili flakes
1 to 3 tsp toasted and grinned Sichuan peppercorns *
1/2 tbsp sugar
For Assemble
2 portions fresh egg noodles or spaghetti
handful of yu choy, bok choy, napa cabbage or any green leafy vegetables
3 Tbsp sauce (approximately half of the sauce)
1/4 cup hot chicken or veggie broth
green onion chopped
crushed peanuts or sesame seeds for garnish
Homemade Old Beijing-style Zha Jiang Noodles, Zhajiangmian ???? | MiaoKitchen Cuisine ????
Homemade Old Beijing-style Zha Jiang Noodles, Zhajiangmian ???? | MiaoKitchen Cuisine ????
Hello, friends! If you’re looking for an easy and delicious recipe, you’ve come to the right place! Today I would love to share this Homemade Old Beijing-style Zha Jiang Noodles, Zhajiangmian recipe with you.
If you do like and make this recipe, thank you!! It’s so delicious!! It would be great if you could leave a comment below. I’d love to know how you enjoyed it, and it helps other viewers too! Peace and love my friends! Have a delicious day!️️️❤️❤️❤️
Ingredients :
Pork Belly
Star Anise
Scallion
Cooking Alkohol
Dark Soy Sauce
Tainmian Sauce
Sugar
Corn Starch Water
Soy sprouts
Eggs
Cucumber
Carrot
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Final Cut Pro & Davinci Resolve
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Zoom H5
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Zha Jiang Mian Noodles are Hearty - Beijing Fried Sauce Noodles
Your family will love these noodles with its rich pork belly sauce. Make these famous Beijing noodles at home!
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** CHAPTERS **
0:00 - Introduction
12:45 - Prepare pork
1:48 - Prepare aromatics & veg
3:57 - Prepare tofu
4:50 - Bean paste info
6:48 - Prepare sauce
7:42 - Fry pork
9:28 - Add sauce
11:06 - Prepare noodles
11:28 - Plate dish
11:49 - thetaste
12:24 - Flo's thoughts
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Delicious Korean Jjajangmyeon (Black bean sauce noodles l 짜장면 만들기)
Hello~
Today I share how to cook Korean Jjajangmyeon called 짜장면 in Korean, Noodles with black bean sauce. This is a koreanized Chinese food which you can find anywhere in Korea. It used to be consumed on special occasions like a graduation day or a moving day because people thought that the food was so expensive that anyone couldn’t eat in the old days. However, nowadays It has become the most common food that Korean enjoy and love.
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K-Cook: jjajangmyeon called 짜장면 in Korean, Noodles with black bean sauce
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Ingredients
Serving for 2
1 onion
1 potato
100g of cabbage
70g loin of pork
1/3 black bean paste
2 cloves of garlic
Jjajangmyeon noodles for 2 people
cucumber
2 eggs
some oil
2 tbsp of corn starch
2 tbsp of water
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Pad See Ew (Thai Stir Fried Noodles)
How to make the BEST Pad See Ew at home! The secret? The right sauce, for one. And secondly, cooking the noodles separately to get some nice caramelisation on them before adding the cooked chicken and vegetables back in. Thai Street Food vendors and restaurants don't have to do this 'cause they have fiercely hot burners. Home stoves just don't have enough heat - so you have to separate them otherwise the noodles just stew and never caramelise!
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| CHINESE | JJajangmyun - Fermented black bean sauce with noodles [HAVE A COOK DAY]