zhajiang

And here's how to make the best Chinese noodle sauce, courtesy of Junzi Kitchen's Chef Lucas Sin.

Jaja Is the Secret Sauce that Makes Beijing Street Food So Damn Tasty

black bean

c. yellow soybean paste

c. Pixian Doubanjiang, (chili bean paste)

garlic,

scallion whites, washed

1" knob ginger, peeled

c. brown sugar

c. oil (neutral)

c. warm water

Soak fermented black beans in warm water for at least 20 minutes.

Chop garlic, scallions, and ginger until fine in a <a href="https://www.amazon.com/Hamilton-Beach-70730-Processor-Vegetable/dp/B008J8MJIQ/ref=zg_bs_289920_1?_encoding=UTF8&psc=1&refRID=YTH341T85XAW2377PQ3M" target="_blank">food processor</a>. Empty.

Drain fermented black beans. Blend with spicy bean sauce and yellow soybean paste in food processor.

In <a href="https://www.amazon.com/Lodge-Pre-Seasoned-Flattened-Bottom-Sautees/dp/B00063RXQK/ref=zg_bs_289834_10?_encoding=UTF8&psc=1&refRID=91VZS5FD0YJJX53J75HP" target="_blank">wok</a>, heat oil until 300 degrees&nbsp;F. Add aromatics and fry until fragrant, about seven minutes.

Add blended bean sauce and brown sugar. Fry at low-medium heat for ~45 minutes until dark and sticky. Stir occasionally to prevent burning.

To serve, toss Jaja sauce with cooked noodles until evenly coated.

Garnish with cut cucumbers, slivered scallions, and ginger. (Heat small amount of canola oil to smoking. Splash hot oil over scallions and ginger.)

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The most viewed zhajiang recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Jaja Is the Secret Sauce that Makes...

The most viewed zhajiang recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine