If you think about it carefully, this "sign" may have two meanings: one is to drink the cooked noodles with cold water, and the other is to quickly mix the cooked vegetable gravy with the noodles. Anyway, there are various ways to eat noodles on the table of Beijingers in summer, and the biggest feature is: simple, delicious and cool!
Soy sauce noodles, as the name implies, are eaten with soy sauce. Following this clue, I tried to make noodles with soy sauce, keeping the position of the protagonist of soy sauce and adding many supporting roles.
Besides soy sauce, the first ingredient is pepper, followed by ginger and dried pepper. Frying oil with these three ingredients is the first step, and the oil used is a mixture of rapeseed oil and sesame oil.
Step 2, season with three kinds of soy sauce: light soy sauce, extra fresh soy sauce and braised soy sauce. The three kinds of soy sauce have different functions, the soy sauce is salty, the extra fresh sauce is rich in flavor, and the braised sauce is bright in color. Pour three kinds of soy sauce into the fried oil, bring it to a boil over medium heat, pour in the spread eggs, add a little brown sugar, cook Shanghai yellow wine and bring it to a boil.
Salt is not recommended in soy sauce. Seasoning with soy sauce completely will be especially fragrant. With shredded cucumber and mung bean sprouts, it is delicious in color and flavor!
The taste levels of noodles are fresh, hemp and salty! Don't eat spicy pepper, it just makes the halogen taste like pepper. Besides, it is best to eat Zhajiang Noodles with handmade noodles.
It's a perfect match to make Zhajiang Noodles with peppers in summer. The first is the appetizing smell of pepper, and the second is that pepper has the effect of warming stomach and eliminating dampness. Because in hot summer, protecting the stomach from cold is a healthy event.