Jjajangmyeon is a traditional Chinese noodle dish that is very popular in the north. In today's era, it is easy to find a noodle shop serving Jjajangmyeon in both the north and the south. It has even gone abroad and is quite famous. Korean cuisine also has Jjajangmyeon, which is said to have been brought over by overseas Chinese and has since spread abroad.
Of course, Korean jajangmyeon has long lost its original flavor and is not perfect.
In fact, it is rare to find authentic noodles with soybean paste in China.
Because authentic noodles with soybean paste are made with diced meat, the best-tasting three fresh noodles with soybean paste are all made with diced meat - shrimp noodles with soybean paste, pork tenderloin noodles with soybean paste, and beef noodles with soybean paste.
Among them, the fried sauce made with diced pork tenderloin is the most delicious.
In the era when meat was considered poisonous, fried noodles with soybean paste did not disappear. The diced meat was replaced by dried tofu to make a unique fried tofu and fried sauce. Although the taste was still outstanding, it no longer had the glory brought by the diced meat and fried sauce. After the ban on meat was lifted, there were only a few noodle shops and restaurants in the huge city of Yanjing that would try to use diced meat to make fried sauce.
Old Han likes fried noodles with soybean paste very much. After eating the fried noodles made by Ye Chui once, he asked Ye Chui to make it for him several times. Therefore, Han Yuyan knows this fried noodles with soybean paste best and really understands the deliciousness of it. Old Han praises it highly, so it is definitely not an ordinary product.
When she heard Ye Chui say that they were going to make noodles with soybean sauce, Sister Han immediately became excited: "Master, you are going to make noodles with soybean sauce. That's great. Master, the noodles with soybean sauce you make will definitely let the judges have a good look at our Chinese delicacies."
"Fried sauce is a unique cooking method in China. I believe these foreigners will like it too." Ye Chui said with a smile.
"Then let me help you, Master." Han Yuyan said immediately, looking very motivated, "Master, what kind of dishes should we prepare?"
Caima, this is the jargon for eating noodles with soybean paste.
Han Yuyan had been with Ye Chui for a long time and had seen him make noodles with soybean paste for Old Han many times, so he understood the meaning of this word.
The so-called "cai mo" (vegetables) are simply the vegetables eaten with rice. The fried noodles with soybean paste usually come with some thinly chopped cucumbers sprinkled on the noodles. These shredded cucumbers are the "cai mo" (vegetables).
Of course, the dish of shredded cucumber seems a bit shabby, and it is a simplified version of fried noodles with soybean paste.
The authentic noodles with soybean paste have a variety of toppings, including cucumber, Chinese toon, bean sprouts, green beans and soybeans.
Even the old Yanjing people who are particular about food have different dishes according to the season. In early spring, they eat bean sprouts with the heads and tails cut off and small radish leaves. In late spring, they eat green garlic, Chinese toon sprouts, and green beans. In early summer, they eat green onions, cucumber shreds, lentil shreds, leek segments, etc.
As for the dishes that Ye Chui is preparing to make now, there will naturally be many kinds of ingredients to be put in. After all, this is a large-scale competition, and the deliciousness of the dishes must be reflected as much as possible. So before coming to Wangfu Noodle House today, Ye Chui personally went to the vegetable market to purchase some fresh vegetables that could be used. The flavor combination is relatively random, but the combination of fresh flavors will definitely not be bad.
Fresh green onions, lentils, leeks, tender radishes, and a few crisp dark green cucumbers are indispensable.
"Cut the leeks and green onions into sections, and cut the rest into fine shreds." Ye Chui reminded Han Yuyan and handed his own chopping board to her.
Han Yuyan's eyes lit up with joy and he immediately took it solemnly.
In fact, several chefs in Manhan Building had a private saying that if Ye Chui gave the chopping knife to that chef, it would definitely be something worth showing off. Among them, Tian Xiaodu, as Ye Chui's direct disciple, used the chopping knife the most on weekdays, followed by Qin Yiyue and Dong Qian. As for Han Yuyan, this was the first time Ye Chui gave her the kitchen knife, and she felt an indescribable uneasiness and excitement in her heart.
Han Yuyan quickly started to cut the vegetables into shreds.
Ye Chui set up a big pot and started to boil water, while also preparing to make the fried sauce.
The diced pork used in the fried sauce is the best pork tenderloin, and another important thing is the yellow sauce.
Yellow paste is bean paste made from soybeans.
There is no shortage of unique Chinese food such as soybean paste, but because of different preparation methods, the taste is naturally different. Ye Chui found several brands of soybean paste in the vegetable market in Chinatown. After tasting them one by one, he finally chose one. This flavor of soybean paste is most suitable for making fried sauce.
Place a wok on a stove, pour in an appropriate amount of vegetable oil, add onion, ginger and garlic and stir-fry until fragrant, then add the diced pork.
After the diced meat turns slightly yellow on the surface, pour in the yellow sauce mixed with water and add salt. Then cover the pot, reduce the heat, and let the yellow sauce and diced meat simmer on low heat.
It is very easy to make fried sauce, but the easier it is, the harder it is to make it delicious. Controlling the heat is even more important in such dishes.
Ye Chui stood in front of the pot, looking through the glass lid at the bubbling dark brown sauce and diced meat rolling and boiling inside. He waited silently for a while, calculating the heat.
The yellow sauce and diced meat need to be boiled for a long time, until the diced meat is cooked through and the skin is bright red, which is considered perfect.
At this time he glanced at Han Yuyan.
The fresh vegetables have been completely washed. Han Yuyan is holding a knife in one hand and pressing the vegetables on the chopping board with the other hand, cutting them carefully and attentively.
Once upon a time, this sister was a kitchen killer who had a natural grudge against the kitchen. Whenever she entered the kitchen, the dishes would be in trouble, and the food she cooked would make people despair about food.
But now, after a period of time, all this has slowly changed. Sister Han is no longer the impulsive kitchen killer she used to be. Although her cooking skills can only be considered mediocre, after unremitting efforts, she can now perfectly serve as Ye Chui's assistant in the kitchen, and she can even fry eggs very well.
If Ye Cui chose Han Yuyan as his apprentice out of gratitude to Mr. Han, then now he is very glad that he accepted this apprentice.
A good chef does not necessarily have to have excellent talent. What is more important is the passion for cooking and the perseverance.
Han Yuyan obviously has the latter.
She may never become the world's top chef, but she will still be a popular and famous chef.
Just like Chen Tian, he has no talent, but through hard work, he became a famous chef.
Now that he thinks about it, the reason why Ye Chui was willing to hear Chen Tian call him Master was perhaps because he saw the shadow of Han Yuyan in Chen Tian
"Master, what are you looking at?" Han Yuyan finally realized Ye Chui's eager gaze, and immediately turned his head to look at Ye Chui curiously.
Ye Chui hurriedly shook his head and said with a smile: "Oh, nothing..."
The water in the pot is already boiling.
Ye Chui held up the noodles with both hands and carefully sprinkled them into the boiling water bit by bit, while constantly stirring the pot with chopsticks.
There are also some requirements for cooking noodles. The timing must be well controlled. If the cooking time is not enough, the noodles will still be raw. If they are cooked too long, the noodles will be too soft and lack elasticity. There is a lot of knowledge in cooking such a small piece of noodles.
When the noodles on this side are almost cooked, the fried sauce on the other side is also just finished.
Ye Chui turned off the fire of the wok and opened the lid. An enchanting aroma immediately wafted out, with a strong aroma of sauce, mixed with the aroma of pork, and the aroma of green onions, ginger and garlic. It was steaming hot and appetizing.
Han Yuyan had already shredded several kinds of vegetables and placed them in a bowl. She took a deep breath of the aroma of the fried sauce and couldn't help saying, "Master, it smells so good. It seems to be more delicious than what you usually cook."
"The noodles of fried noodles need to be chewier to be delicious. The noodles I made just now in the Errenzhuan style to show off my skills are actually a little inferior in taste, so I can only make up for it with more fried sauce." Ye Chui explained, "If not, how can I crush them?"
From the very beginning, Ye Chui didn’t want to win the game, but to crush them.
Han Yuyan chuckled. Master was the most handsome when he was confident and arrogant.
She moved out stacks of small bowls from the cupboard next to her.
These are bowls for noodles - since the noodles are to be fed to fifty judges, the portion size is naturally very small.
Ye Chui took the small bowls one by one, picked up the noodles with chopsticks and put them into the bowls. There were only a few noodles in each bowl. The small bowls filled with noodles were handed to Han Yuyan, who then carefully placed the toppings on the noodles.
Shredded radish, cucumber, leek, and green onion lentils look very cute at first glance, full of primitive food temptations.
After all fifty small bowls have been filled, the next step is to pour the fried sauce.
Han Yuyan then called the waiters from Shengdefu and asked them to be responsible for serving the noodles outside.
Han Yuyan handed the bowl of noodles with vegetables to Ye Chui, who poured a spoonful of fried sauce on it with a small spoon and handed it to the waiter, who then served the noodles outside.
At this time, Chen Jueyuan's meat noodles and Jim's knife-cut noodles were also ready. They were served in small bowls and brought out.
After a moment, three small bowls were placed in front of the fifty judges.
A bowl of noodles with soybean paste, a bowl of sliced noodles, and a bowl of noodles with meat (sauerkraut noodles).
The judges will taste the three bowls of noodles in turn and choose their favorite noodles. If the noodles they choose are made by the favorite chef they chose previously, then that favorite chef will get one point. If the noodles are not made by the favorite chef, then that chef will naturally not get any points, and the judge's choice will no longer count.
"Now, please, judges, taste these three bowls of appetizing-looking noodles," the host announced loudly.
The fifty judges looked at the three bowls of noodles in different colors in front of them, and their appetites suddenly opened. They hurriedly put the noodles into their mouths with chopsticks or forks... (~^~)