Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, zhajiangmian (with meat-miso). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Zhajiangmian (with Meat-Miso) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Zhajiangmian (with Meat-Miso) is something that I have loved my entire life. They’re nice and they look fantastic.
Zhajiangmian Is the Perfect Combination of Salty, Sweet, and Savory. In Mandarin Chinese, the word zhajiang means "fried sauce," and that sauce is composed of a hodgepodge of various aged and salty sauces slung together over high heat and then draped over wheat noodles to make zhajiangmian. Zhajiangmian (Old Beijing Noodles with Fried Bean Sauce) (Chinese: 炸酱面; lit.: 'fried sauce noodles'), or "noodles with soybean paste", is a Chinese dish consisting of thick wheat noodles topped with zhajiang sauce.
To begin with this recipe, we have to first prepare a few ingredients. You can have zhajiangmian (with meat-miso) using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Zhajiangmian (with Meat-Miso):
- Make ready 4 portions Udon (or somen or Chinese noodles)
- Make ready 200 grams Minced meat
- Make ready 1 clove Garlic
- Make ready 1 knob Ginger
- Make ready 1/2 tbsp Gochujang
- Get 2 Cucumber
- Get 1 Japanese leek
- Take 1 Myoga ginger
- Take 4 Poached eggs
- Make ready 1 tbsp ＊ Sugar
- Get 2 tbsp ＊ Miso
- Prepare 1 tsp ＊ Chinese soup stock
- Get 1 tbsp ＊ Ground sesame seeds
- Prepare 100 ml ＊Water
The top photo doesn't feature all of the ingredients listed. I had a lot of Japanese leek and ground meat in the refrigerator. Pork cubes cooked in a salty, fragrant sauce, then served with noodles and various vegetables, Zha Jiang Mian is a signature Beijing dish full of flavour and freshness. Before coming to Europe, I worked in Beijing for quite a few years and I consider it as my second home.
Steps to make Zhajiangmian (with Meat-Miso):
- Shred the cucumber. Shred the myoga ginger. Slice the leek to make fine strips. Grate the garlic and ginger.
- Heat vegetable oil in a frying pan (not listed). Lower the heat and saute the garlic and ginger.
- When it's aromatic, add the meat and gochujang in a pan to cook over medium heat.
- When the meat is nearly cooked, add the ＊ seasoning to the pan and simmer the pork until the sauce is almost reduced.
- Serve the noodles in bowls. Top with plenty of cucumber and meat miso. Top with a poached egg, leeks, myoga ginger and ground sesame seeds if you prefer.
- You could also add sliced tomatoes for a summery dish.
But its territory is far beyond Beijing. And this pork gravy changes from northern China to Southern China with the most two essential sauces stay the same: sweet bean sauce and soybean paste. Zhajiangmian made with Japanese miso in place of the bean paste is a delicious, elegant variation. The Korean adaptation of the dish is called jajangmyeon, which gets its darker colour - almost black - from the use of black bean paste, instead of the Chinese soybean or broad bean paste. A dish of perfectly chewy noodles with a rich, meaty sauce, Zha Jiang Mian is just another one of those perfect dishes that you don't really mess with too much.
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