Noodles with Soy Bean Paste

Noodles with Soy Bean Paste

Introduction:

"Old Beijingers still have a lot of names for fried sauce, such as fried sauce, small bowl dry fried, fried purple cap, fried and stewed small meat with sauce, etc. For these, old Beijingers make them according to the season and the time. In winter, it's best to fry the purple cap and stew the small meat with sauce, and roll the noodles with a bowl of pan. It's so hot that it can not only increase the heat, but also satisfy the appetite. Dry frying is the best in summer. You can mix the hand rolled noodles with water, and then mix them with fresh and tender vegetables to make noodles. It's not only refreshing but also delicious. Muslim friends also use mutton to make, the taste is quite delicious. Vegetarians can also use eggs to fry sauce. In short, friends of all nationalities in Beijing also have fried noodles with sauce, which has its own characteristics. The following big spoon to introduce to friends, the authentic "old Beijing fried noodles" practices and processes

Production steps:

Materials required:

Dry yellow sauce: 250g

Pork: 300g

Water: 1000g

Cooking oil: 50g

Ginger powder: appropriate amount

Scallion: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Maotai flavor