Ok... What another long ass day! 8am to 8pm! Bit disastrous in lab today when my group messed up on calibration curves, and even though I only had 2 hours of work today, it felt like forever.
Though I did hear a funny story from my friend, who's apartmentmates can not cook at all.
Apparently they tried to open an egg with a knife xD Yea that sounds like they really can't cook at all.
I went to Ralphs to buy condensed milk, broccoli (gotta have those greens!), and some morning doughnuts (so fattening -_-..)
Man I am tired and having a late dinner, but oh wellz! For starters, my friend Bryce, gave me some fresh avocados picked off his tree, and they have ripened over the past week. I decided to make avocado smoothies.
1 cup of ice
1/3 cup of condensed milk
1/2-3/4 cup of milk
1. Blend everything and serve (easy for newblets)
2. Enjoy the fats haha
Now onto the main dish: Zha Jian Mian
I made Chinese zha jian mian, which the Koreans made for their own as jajanmyeon. Though similar, the Chinese version mainly uses pork. My friend Steven mentioned that zha jian mian varies from different regions in Asia and depends on the black bean sauce too. There can also be a lot of stuff like beef, vegetables in it too.
Ingredients of goodness
1 lb of hand pulled noodles or dried Chinese noodles (I get Wu-Mu Dried Noodles brand)
1 whole pork tenderloin (I bought one that's 1 lb)
1 package of baked tofu*
1 whole zucchini
1 whole, humongously large, white onion
5 cloves of garlic
8 oz jar of sweet bean sauce or tian mian jian (甜面酱)
8 oz jar of broad bean sauce or dou ban jiang(豆瓣酱)
1 tablespoon of rice wine
2 tablespoon of soy sauce
some corn starch... (an ingredient I always have in my kitchen)
*Note 1: Should be able to find this in Asian stores and should come in square blocks of 4)
Note 2: Not to be bias or anything, but I buy my bean sauces that are made in Taiwan or USA
1. Cube onion into .5 cm squares
2. Cube zucchini
3. Cube fried tofu into .5 cm pieces
4. Mash the garlic with the flat of the knife.
Meat section rawr sanitation...
1. Mince the pork tenderloin into tiny cubes
2. Use about 3 tablespoons of cornstarch and mix the pork around by massaging the corn starch into the pork
3. Add in the soy sauce and rice wine and massage some more.
1. In a pan (wok preferred) add a sh*t ton of oil like 1/4 cup.
2. Once the oil is really hot ... add the pork
3. Stir around for 5 to 7 minutes on medium-high heat (until it is almost done cooking)
4. Take out the pork and place into a bowl or plate
5. Add in the onions and zucchini
6. Stir around until translucent
7. Empty both sauces into the pan and add the meat back into the pan
8. Cook until simmering and add garlic and baked tofu
9. Cook for additional 2 minutes until the tofu gets soft and cooked.
10. Serve with noodles
Well I will teach you how to make hand pulled noodles in another blog, but noodles are simple
1. Boil water
2. Add noodles
3. Test to see if it is done by tasting it.
4. Remove noodles and plop sauce onto it
So for the Chinese version, it is better to have julienne cucumbers