Hand rolled fried noodles with soy sauce

Hand rolled fried noodles with soy sauce

Introduction:

"Fried noodles with sauce" has a long history and is a famous food in Beijing and Tianjin. Although there is fried noodles with sauce all over the country, it is still the most authentic food in Beijing. Its birthplace is in the ancient city of Beijing, which is an indisputable fact! "Fried noodles with soy sauce" is a traditional food for ordinary people in Beijing, which is loved by most old people in Beijing

Production steps:

Step 1: 250 grams of flour, 1 egg, 1 gram of salt, proper amount of water.

Step 2: Liubiju's 250 grams of dry soy sauce, 250 grams of Shanghao pork, 50 grams of peanut oil, 20 grams of yellow rice wine, 3 star anise, 20 grams of minced ginger, 30 grams of scallion, 20 grams of minced garlic, 20 grams of chives, 1000 grams of water.

Step 3: 50g of shredded cucumber, 50g of broccoli, 30g of green beans, 30g of soybeans, 50g of shredded carrot (or XinLiMei water radish), 20g of coriander, and appropriate amount of garlic petals.

Step 4: add 1 gram of salt and 1 egg to the flour.

Step 5: mix the flour with a small amount of water to make a wet dough.

Step 6: then knead it into a hard dough.

Step 7: cover with plastic film and relax for 30 minutes.

Step 8: cut the flour code raw materials into filaments, put all the flour code raw materials on the plate, cover them with fresh-keeping film and put them into the refrigerator for standby.

Step 9: cook green beans and soybeans in boiling water, cut ginger, garlic and scallion into scallions, and cut pork into diced meat the size of little finger nail.

Step 10: add 30ml of water to the dry soy sauce and prepare 1000ml of water

Step 11: stir a little.

Step 12: heat the frying spoon, add peanuts and fry star anise.

Step 13: stir fry Diced Pork.

Step 14: stir fry the Diced Pork until the color is bright, then add the garlic powder and stir until fragrant.

Step 15: then pour in the dry soy sauce and stir well.

Step 16: fry the dry soy sauce in oil for 5 minutes.

Step 17: after frying out the sauce flavor, stir fry with scallion and ginger.

Step 18: cook the rice wine and stir well.

Step 19: add 1000ml of water and stir evenly to make the sauce disperse.

Step 20: pour water into the sauce and bring to a boil.

Step 21: add about 10 grams of yellow rice wine and mix well.

Step 22: then switch to a small fire.

Step 23: cook the sauce slowly over low heat.

Step 24: Boil the sauce for 30 minutes, then collect the sauce with high heat.

Step 25: the soup can be received 60%, not too dry, and then sprinkle the right amount of chives can be out of the pot.

Step 26: make the ingredients for noodles, cut the dried pepper into pieces with scissors in a bowl, and mix in a little sesame oil.

Step 27: put proper amount of peanut oil into the spoon and heat it on the fire.

Step 28: add pepper and fry until fragrant.

Step 29: then pour the pepper oil into the pepper bowl and blanch the dried pepper. Stir well and set aside.

Step 30: take out the loose dough and knead it on the chopping board.

Step 31: roll a large oval shape with a rolling pin

Step 32: spread a layer of dry flour evenly on the dough.

Step 33: then fold vertically.

Step 34: the thickness of the dough depends on the thickness of the noodles. If you like to eat thick noodles, roll them a little thicker. After the dough is folded, use a knife to evenly cut into 3 mm wide noodles.

Step 35: then shake off the dry flour with your hands.

Step 36: bring the water in the pan to a boil, add the noodles and stir them up with chopsticks. Bring to a boil.

Step 37: when the noodles come to the surface, cook them over low heat for 3 minutes.

Step 38: fish out too cold, cold winter can directly eat pot pick son.

Step 39: eat in summer, then take it out and cool it.

Step 40: put the fried sauce, chili oil, flour code, garlic and noodles on the table. You can make the seasoning according to your preference. If you like to be jealous, you can pour some vinegar into the noodles to mix the noodles.

Step 41: all operations are completed.

Materials required:

Flour: 250g

Egg: 1

Salt: 1g

Water: moderate

Dry yellow sauce: 250g

Pork: 250g

Peanut oil: 50g

Yellow rice wine: 20g

Star anise: 3

Ginger powder: 20g

Scallion: 30g

Minced garlic: 20g

Chives: 20g

Shredded cucumber: 50g

Blue silk: 50g

Green beans: 30g

Soybeans: 30g

Shredded carrot: 50g

Coriander: 20g

Garlic cloves: right amount

Note: features: strong sauce flavor, smooth taste, noodles, variety of dishes, suitable for all seasons, comprehensive nutrition. Warm tips: 1. To make noodles, you can roll them by hand or make stretched noodles. You don't need to add eggs to make stretched noodles. When making noodles, just put 1 gram of salt and 0.5 gram of edible alkali. The noodles should be soft. After the dough is made, you need to relax for about 1 hour, and then slide the noodles several times so that it doesn't break when making stretched noodles. 2. Noodles can be assorted according to seasons. For example, XinLiMei radish, green garlic, celery, sprouts and lentils can be used as noodles. This time, because there is no XinLiMei water radish in Beijing in summer, I can use shredded carrot instead. 3. When making fried sauce, we must use the method of frying to make it. The sauce must be fried first, and then boiled with water, otherwise it can not be called fried sauce. In the process of boiling, it is necessary to simmer slowly with low heat until a certain time. After the sauce comes out of the pot, it should be bright red and rich in sauce flavor. Only when the meat is rotten and the sauce flavor is standard, that's the way of old Beijing fried sauce noodles.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Maotai flavor