Beijing Fried Sauce Noodles, also known as Zhajiamian, is a classic Han Chinese noodle dish that is deeply rooted in Beijing’s culinary heritage. This dish is characterized by its rich, savory fried sauce and chewy noodles, complemented by fresh, crunchy vegetables. Here’s a detailed guide on how to make authentic Beijing Fried Sauce Noodles at home.
Ingredients Preparation
To make authentic Beijing Fried Sauce Noodles, you’ll need the following ingredients:
- Noodles: 500 grams of hand-rolled noodles (preferably, for a chewy texture; alternatively, use good-quality dried noodles)
- Pork: 250 grams of pork belly (with a good fat-to-lean ratio for a flavorful sauce)
- Sauce Base: 200 grams of dry yellow bean sauce, 100 grams of sweet flour sauce
- Aromatics: 1 large onion, 1 small piece of ginger, 3-4 cloves of garlic
- Spices: 2 star anise, 1 small piece of cassia bark, 2-3 bay leaves, about 10 Sichuan peppercorns
- Vegetables: 1 cucumber (for garnish), a handful of bean sprouts (for garnish), some Daikon radish (for garnish)
- Other Ingredients: Adequate cooking oil, salt to taste
Preparation Steps
Preparing the Pork
Washing and Cutting: Wash the pork belly thoroughly and cut it into small, even-sized cubes. This ensures even cooking and a better texture in the sauce.
Preparing the Aromatics
Chopping the Vegetables: Finely chop the onion into葱花 (scallions), mince the ginger and garlic, and set them aside.
Mixing the Sauces: In a bowl, combine the dry yellow bean sauce and sweet flour sauce. Gradually add water while stirring to achieve a smooth, pourable consistency. Be cautious with the water; you want the sauce to be fluid but not too thin.
Frying the Aromatics and Spices
Heating the Oil: In a wok or large skillet, heat a generous amount of oil over medium-low heat.
Frying the Spices: Add the star anise, cassia bark, bay leaves, and Sichuan peppercorns. Fry until fragrant, then remove the spices from the oil.
Cooking the Pork
Adding the Pork: Add the pork cubes to the hot oil. Use medium-low heat to slowly render the fat from the pork and cook until the cubes are golden brown on the outside. This step adds a lot of flavor to the sauce.
Adding Aromatics: Stir in the chopped scallions, ginger, and garlic. Cook until fragrant.
Making the Sauce
Adding the Sauce Mixture: Pour in the prepared sauce mixture, stirring constantly.
Simmering: Reduce the heat to low and let the sauce simmer, stirring frequently to prevent sticking. The sauce will gradually thicken and darken in color. This process takes about 20-30 minutes. When the sauce surface is glossy with a layer of oil and smells fragrant, it’s ready.
Seasoning: Taste and add salt if necessary, but be cautious as the bean sauce and sweet flour sauce already have some saltiness.
Preparing the Garnishes
Vegetable Prep: Wash the cucumber, slice it into thin strips. Wash the bean sprouts and blanch them until tender. Peel and slice the Daikon radish into thin strips.
Cooking the Noodles
Boiling Water: Fill a large pot with water and bring it to a rolling boil.
Cooking the Noodles: Add the noodles to the boiling water. If using hand-rolled noodles, they will take about 3-5 minutes to cook; follow the package instructions for dried noodles. The noodles should be cooked until tender but still chewy.
Draining and Cooling: Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Drain well and set aside.
Serving the Noodles
Assembling the Dish: In each serving bowl, place a portion of the cooked noodles. Top with a generous amount of the fried sauce.
Adding Garnishes: Arrange the cucumber strips, bean sprouts, and Daikon radish strips on top of the noodles.
Mixing: Gently toss the noodles and garnishes together until well combined.
Tips for Making Perfect Beijing Fried Sauce Noodles
Quality Ingredients: Choose pork with a good fat-to-lean ratio for a flavorful sauce. High-quality bean sauce and sweet flour sauce are crucial for the taste of the dish.
Cooking the Sauce: Simmer the sauce on low heat to ensure it doesn’t burn and develop a bitter taste. Stir frequently to prevent sticking.
Noodle Cooking: Pay attention to the cooking time and texture of the noodles. They should be tender but still have a chewy bite.
Enhancing Flavor: For an extra layer of flavor, you can add mushroom cubes (such as shiitake mushrooms) to the sauce while it’s simmering. The mushroom flavor blends beautifully with the sauce. Alternatively, adding a small amount of rock sugar during the simmering process can enhance the sauce’s freshness.
Preventing Noodle Sticking: After rinsing the cooked noodles in cold water, toss them with a little oil to prevent sticking.
Storing the Sauce: If you make a large batch of sauce, store the leftover sauce in an airtight container in the refrigerator. Reheat before using, but consume within a few days to avoid spoilage.
Conclusion
Beijing Fried Sauce Noodles are not just a meal; they are a cultural experience that brings together the rich flavors of traditional Beijing cuisine. By following these steps and tips, you can recreate this iconic dish at home, enjoying its savory, umami-rich sauce and chewy noodles paired with fresh, crunchy vegetables. Whether you’re a seasoned chef or a home cook, making authentic Beijing Fried Sauce Noodles is a rewarding culinary adventure that brings a touch of Beijing’s charm to your kitchen. Enjoy!
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