A Perfected Recipe for Zhajiangmian
A Perfected Recipe for Zhajiangmian

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, a perfected recipe for zhajiangmian. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Browse new releases, best sellers or classics. Perfect Supplement To Give You The Competitive Edge - Achieve More Today Great recipe for A Perfected Recipe for Zhajiangmian. 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.

A Perfected Recipe for Zhajiangmian is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. A Perfected Recipe for Zhajiangmian is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook a perfected recipe for zhajiangmian using 19 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make A Perfected Recipe for Zhajiangmian:
  1. Make ready 4 servings Chinese noodles (fresh)
  2. Get 150 grams~200 grams Ground pork
  3. Get 1 Cucumber
  4. Take 1/2 Japanese leek (the white portion only, shredded)
  5. Make ready 1 ●Japanese leek (roughly chopped)
  6. Make ready 1/2 ●Bamboo shoot (boiled)
  7. Prepare 80 grams after rehydrated ●Dried shiitake mushrooms
  8. Prepare 2 to 3 (if using fresh shiitake mushrooms)
  9. Prepare 1 clove Garlic
  10. Prepare 4 tbsp Tianmianjiang - Chinese sweet bean and flour sauce
  11. Make ready 1 tsp Doubanjiang
  12. Take 4 tbsp Soy sauce
  13. Take 4 tbsp Sugar
  14. Take 4 tbsp Shaoxing wine (or Japanese sake)
  15. Get 160 ml Chicken stock
  16. Make ready 1 pinch Pepper
  17. Make ready 1 to 1 1/2 tablespoons Katakuriko
  18. Get 2 tbsp Sesame oil
  19. Prepare 1 tbsp Ra-yu (if you like it spicy)

Add the sweet bean sauce and chili bean sauce. However, the recipe I'm sharing today is different from the traditional way of cooking Zha Jiang Mian. This is a family recipe that was passed from my grandma, and it tastes even better than the traditional one. Instead of yellow soybean paste, we use sweet bean sauce (Tian mian jiang, 甜面酱), which is less salty and has a slightly sweet flavor (It is the same sauce that accompanies.

Instructions to make A Perfected Recipe for Zhajiangmian:
  1. Cut the cucumbers into thin strips. Soak the shredded Japanese green onions in water and cover with plastic wrap. Place both in the refrigerator.
  2. 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.
  3. 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.
  4. 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.
  5. When the meat is separated and almost cooked through, add the bamboo shoots (over medium to high heat).
  6. 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).
  7. Add the sugar and soy sauce. Add the shiitake mushrooms and simmer for a short while.
  8. 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.
  9. 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).
  10. 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.
  11. Plate the noodles and pour on the sauce. Arrange the cucumbers and shredded Japanese leeks. (Drain and pat them dry after washing.)

This is a family recipe that was passed from my grandma, and it tastes even better than the traditional one. Instead of yellow soybean paste, we use sweet bean sauce (Tian mian jiang, 甜面酱), which is less salty and has a slightly sweet flavor (It is the same sauce that accompanies. I use dry paste (干黄酱) in my recipe. I usually buy dry paste made by a reputable Beijing brand called "Wang Zhi He (王致和)". In my recipe, a small amount of sweet bean sauce (or hoisin.

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