Simple Way to Make Any-night-of-the-week A Perfected Recipe for Zhajiangmian
Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy A Perfected Recipe for Zhajiangmian. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from A Perfected Recipe for Zhajiangmian, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare A Perfected Recipe for Zhajiangmian delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make A Perfected Recipe for Zhajiangmian is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can cook A Perfected Recipe for Zhajiangmian using 19 ingredients and 11 steps. Here is how you can achieve that.
I really wanted to eat Zhajiangmian and worked on the recipe all summer. After a lot of experimentation, I was finally able to arrive at something I could be confident in. I use three servings of noodles to share between my husband and I, and use leftover sauce for udon noodles, somen noodles and over rice for easy lunches.
I strongly recommend fresh noodles. (I used steamed noodles since it was on sale) It's troublesome but frying shredded green onions with paper towels makes a difference. I love thickened sauces, so I use 2 tablespoons of starch and 4 tablespoons of water for the slurry. Please adjust the thickness as you like. Recipe by Madamupuko
Ingredients and spices that need to be Prepare to make A Perfected Recipe for Zhajiangmian:
- 4 servings Chinese noodles (fresh)
- 150 grams~200 grams Ground pork
- 1 Cucumber
- 1/2 Japanese leek (the white portion only, shredded)
- 1 ●Japanese leek (roughly chopped)
- 1/2 ●Bamboo shoot (boiled)
- 80 grams after rehydrated ●Dried shiitake mushrooms
- 2 to 3 (if using fresh shiitake mushrooms)
- 1 clove Garlic
- 4 tbsp Tianmianjiang - Chinese sweet bean and flour sauce
- 1 tsp Doubanjiang
- 4 tbsp Soy sauce
- 4 tbsp Sugar
- 4 tbsp Shaoxing wine (or Japanese sake)
- 160 ml Chicken stock
- 1 pinch Pepper
- 1 to 1 1/2 tablespoons Katakuriko
- 2 tbsp Sesame oil
- 1 tbsp 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.)
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