s a specialty of Beijing,China "zhajiangmian" (noodle with fried bean sauce) is cooked by mixing noodles with vegetables and fried bean sauce. Chop up and cook cucumbers, tender leaves of Chinese toon, bean sprouts, string beans, and soybeans, so that they will be mixed with noodles later. Then prepare the fried bean sauce by first oil-frying diced meat with shallot and ginger, adding soybean sauce or sweet fermented flour sauce, and then further frying them. Stew the noodles, take them out of the boiler, pour the fried bean source on the noodles, and mix them with prepared vegetables. This is how "zhajiangmian" are cooked. On occasion, after noodles are taken out of the boiler, marinate them in cold water before mixing them with fried sauce and vegetables, which is known as "guoshuimian (noodles cooled with water)," or "liangmian (cold noodles)."
In addition, there are noodles with fried bean sauce in Hebei, Shanghai, Guangdong, and Northeast
China, which are cooked in different ways. Such noodles could also be found in South Korea, which were introduced by overseas Chinese. In South Korea, black bean sauce is used as seasoning, and noodles are mixed with onion, shrimps, and meat. Noodles with fried bean sauce are also sold in high-ranking restaurants in Japan. But they are laid out in quite an exquisite manner, with noodles in the central dish, green shredded cucumber at the rim of the surrounding plates, and yellow scrambled eggs in the core of the plate. Finally, there is purple fried bean sauce in the middle of it. The whole layout looks like a tray of craftwork.
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