Welcome to Tick-Tock Recipes Today's Recipe is a Follow-Up of My Handmade Noodles Video

I'm excited to share with you a cool way to either do those, it is a classic noodle dish from Beijing, and that's called Chun-Yin which means bright sauce noodles. I've been wanting to share this recipe for a long time, and today's the day! This dish contains three main components: Da-Jung Shogun in which means vegetable topping, fry sauce, and the star of the show - soybean sauce.

Let's start with the vegetable hopping first. I have carrot, cabbage, cucumber julienne, and Chinese celery cut into little pieces for you to use as a sprout. You can use other vegetables like baby bamboo shoots or mushrooms if you're feeling adventurous. All these vegetables will be served in a little plate like a side dish - it's up to you! The beauty of this recipe is that you can add as much or as little as you want, and it's all about making it your own.

Now, let's move on to the fry sauce. I have 10 ounces of gram flour here, which is about 50% fat. You cannot use lean pork for this recipe, make sure it's at least 30% fat because the fat is the most important part of this recipe. The soybean sauce is one of the key ingredients of this recipe and is made by fermented soybeans. We need 4 tablespoons of this sweet soybean sauce also made by fermented soybeans that it is sweeter and darker.

I don't know any substitutions for these two ingredients, try to look for them in an international market or just buy them online as a quarter cup of water mix it until well combined. Also, have some minced garlic, ginger, and white part of scallion ready for you to use later. Heat up your wok on the highest level for 10 seconds then turn the heat to low add 1 or 2 TSP of vegetable oil adding oil makes the wok less sticky if you are using a nonstick walking it on into an oil put in your pork Sall pages on low heat after three minutes the fact is almost melted and the meat should become a little bit golden brown push them to the side you can see all the fat we will use the oil to fry the sauce slowly add the sauce into the wok make sure to keep the sheet on the lowest setting use your spatula stir it for about one minute then add in all the aromatics the garlic scallion the ginger mix it with the pork keep stirring in case the sauce stick to the bottom.

Traditionally, we would cook the soybeans for a long time just to make sure they are fully cooked. But now, don't worry about that because this will only take about five minutes. Keep your eyes on the sauce, it is very important you should see this oil and the sauce are separated it should be very clear that the oil is clean and the sauce is stock. This is how you know it's done! I'm going to turn off the heat now if you don't cook it long enough then the sauce will be too watery and it won't fully cover the pork.

If you do like that, you can drain the fat out of the sauce but if you don't like that you can leave the fat in. Next step is tricking the noodles for the authentic - you need to use handmade noodles you can buy noodles from the supermarket but it won't taste perfect if you don't know how to make these checks mine can make me ghost video put the noodles in boiling water for two to three minutes up to two minutes you can take one pal and try it see if you like it what do you think it's perfect. You just take them out and put them in a bowl place the vegetables and put some charge em on top of the noodles.

One thing you should know is that Da-Jung is very salty and savory if you never had it before you might want to add a little bit first make sure with the noodles and then add more if needed. The sauce is like an explosion of flavors after mixing it with all the vegetables, it has so perfect a rarity to fragrance but the star of the show is the unique soybean flavor it will blow your mind.

Always check the description for all the ingredient amounts and the steps give me a thumbs up please if you like Chinese food subscribe to my channel and hit that notification bells so you don't miss anything and I want to see you next time.

"WEBVTTKind: captionsLanguage: enwelcome to tick-tock recipes today's recipe is a follow-up of my handmade noodles video I'm going to share a cool way to either do those it is a classic noodle dish from Beijing it's called a chun-yin which means bright sauce noodles can't wait to show you how to make it this dish contains three part China da-jung Shogun in which means vegetable topping fry sauce and her baby those let's do the vegetable hopping first I have carrot cabbage cucumber julienne then like this Chinese celery cut it into little pieces something sprout you can use other vegetables like baby bamboo shoots or mushroom it's your choice if you eat jajangmyun in painting all these vegetables will be served in a little plate like a side dish you can add as much as you want in your Moodle it are very true ideas and now let's move on to the fry sauce I have 10 ounces of gram flour here this is about 50% fat you cannot use lean pork for this recipe make sure it is at least 30% fat because the fat is the most important part of this recipe this is soybean sauce one of the key ingredients of this recipe it is made by fermented soybeans we need 4 tbsp of this this is sweet soybean sauce also made by fermented soybeans that it is sweeter and darker we need 1.5 tablespoon of this I don't know any substitution of these two ingredients try to look for it in an intern market or just buy it online as a quarter cup of water mix it until well combined also have some minced garlic ginger and white part of scallion ready heat up your wok on the highest level for 10 seconds then turn the heat to low add 1 or 2 TSP of vegetable oil adding oil makes the wok less sticky if you are using a nonstick walking it on into an oil put in your pork Sall pages on low heat after three minutes the fact is almost melted and the meat should become a little bit golden brown push them to the side you can see all the fat we will use the oil to fry the sauce slowly add the sauce into the wok make sure to keep the sheet on the lowest setting use your spatula stir it for about one minute then add in all the aromatics the garlic scallion the ginger mix it with the pork keep stirring it in case the sauce stick to the bottom traditionally the soybeans is wrong so you have to stir this up to one hour just to make sure the soybeans is fully cooked but now you don't need to worry about that because this will only take about five minutes keep your eyes on the sauce it is very important you should see this oil and the sauce are separated it should be very clear that the oil is clean and the sauce is stock this is how you know it is some I'm going to turn off the heat now if you don't cook it long enough then the sauce is too watery and it won't fully cover the pork if you cook it too long then the sauce is too sticky so it will be hard to mix it with the noodles later what you're looking for is the soft racking the pork ask you flowing pretty easily traditionally we will leave the fat in the sauce but if you don't like that you can drain the fat out like this next step is tricking the noodles for the authentic - you mean you need to use handmade noodles you can buy noodles from the supermarket but it won't taste perfect if you don't know how to make these checks mine can make me ghost video put the noodles in boiling water for two to three minutes up to two minutes you can take one pal and try it see if you like it what do you think it's perfect you just take them out and put it in a bowl place the vegetables and put some charge em on top of the noodles one thing you should know is that da-jung is very salty and savory if you never had it before you might want to add a little bit first make sure with the noodles and then add more if needed the sauce is like an explosion of flavors after mixing it with all the vegetables it has so perfect a rarity to fragrance but the star of the show is the unique soybean flavor it will blow your mind as always check the description for all the ingredient amounts and the steps give me a thumbs up please if you like Chinese food subscribe to my channel and hit that notification bells so you don't miss anything and I want to see you next time I chose one to two videos a witchwelcome to tick-tock recipes today's recipe is a follow-up of my handmade noodles video I'm going to share a cool way to either do those it is a classic noodle dish from Beijing it's called a chun-yin which means bright sauce noodles can't wait to show you how to make it this dish contains three part China da-jung Shogun in which means vegetable topping fry sauce and her baby those let's do the vegetable hopping first I have carrot cabbage cucumber julienne then like this Chinese celery cut it into little pieces something sprout you can use other vegetables like baby bamboo shoots or mushroom it's your choice if you eat jajangmyun in painting all these vegetables will be served in a little plate like a side dish you can add as much as you want in your Moodle it are very true ideas and now let's move on to the fry sauce I have 10 ounces of gram flour here this is about 50% fat you cannot use lean pork for this recipe make sure it is at least 30% fat because the fat is the most important part of this recipe this is soybean sauce one of the key ingredients of this recipe it is made by fermented soybeans we need 4 tbsp of this this is sweet soybean sauce also made by fermented soybeans that it is sweeter and darker we need 1.5 tablespoon of this I don't know any substitution of these two ingredients try to look for it in an intern market or just buy it online as a quarter cup of water mix it until well combined also have some minced garlic ginger and white part of scallion ready heat up your wok on the highest level for 10 seconds then turn the heat to low add 1 or 2 TSP of vegetable oil adding oil makes the wok less sticky if you are using a nonstick walking it on into an oil put in your pork Sall pages on low heat after three minutes the fact is almost melted and the meat should become a little bit golden brown push them to the side you can see all the fat we will use the oil to fry the sauce slowly add the sauce into the wok make sure to keep the sheet on the lowest setting use your spatula stir it for about one minute then add in all the aromatics the garlic scallion the ginger mix it with the pork keep stirring it in case the sauce stick to the bottom traditionally the soybeans is wrong so you have to stir this up to one hour just to make sure the soybeans is fully cooked but now you don't need to worry about that because this will only take about five minutes keep your eyes on the sauce it is very important you should see this oil and the sauce are separated it should be very clear that the oil is clean and the sauce is stock this is how you know it is some I'm going to turn off the heat now if you don't cook it long enough then the sauce is too watery and it won't fully cover the pork if you cook it too long then the sauce is too sticky so it will be hard to mix it with the noodles later what you're looking for is the soft racking the pork ask you flowing pretty easily traditionally we will leave the fat in the sauce but if you don't like that you can drain the fat out like this next step is tricking the noodles for the authentic - you mean you need to use handmade noodles you can buy noodles from the supermarket but it won't taste perfect if you don't know how to make these checks mine can make me ghost video put the noodles in boiling water for two to three minutes up to two minutes you can take one pal and try it see if you like it what do you think it's perfect you just take them out and put it in a bowl place the vegetables and put some charge em on top of the noodles one thing you should know is that da-jung is very salty and savory if you never had it before you might want to add a little bit first make sure with the noodles and then add more if needed the sauce is like an explosion of flavors after mixing it with all the vegetables it has so perfect a rarity to fragrance but the star of the show is the unique soybean flavor it will blow your mind as always check the description for all the ingredient amounts and the steps give me a thumbs up please if you like Chinese food subscribe to my channel and hit that notification bells so you don't miss anything and I want to see you next time I chose one to two videos a witch\n"