The old Beijing Noodles with Soy Bean Paste

The old Beijing Noodles with Soy Bean Paste

Introduction:

"Fried noodles with soy sauce is a very special traditional pasta in Beijing. Especially in the summer, a bowl of fried noodles with sauce, with all kinds of dishes, rich in nutrition, delicious. The key of fried sauce noodles lies in the fried sauce. The materials and production are very particular. Make sure to use Liubiju's dry yellow sauce and Tianyuan's sweet flour sauce to cook slowly over low heat, and choose pork with fat and thin. The dishes are very rich, including cucumber, XinLiMei radish, soybean, bean sprouts, shredded cabbage and so on. Of course, the dishes are not limited to these. You can match them according to your own preference or the materials on hand. When eating fried noodles, garlic is also indispensable, which can play the role of sterilization. Old Beijing's catchphrases about fried noodles are "green beans, Chinese toon sprouts, boiled leeks cut into sections; celery, lettuce slices, dog tooth garlic should be split into two pieces; bean sprouts, root removed, cucumber with thorns should be cut into thin strips; XinLiMei, cut several batches, boiled Jiangdou chopped into small pieces, radish with green tassels; pepper and sesame oil The mustard is hot. Although fried noodles with soy sauce is only a small bowl, seven dishes and eight bowls are the size of noodles. "

Production steps:

Materials required:

Hand rolling: proper amount

Bean paste: right amount

Pork: moderate

Rock sugar: right amount

Red pepper: right amount

Soybean sprouts: right amount

Mung bean sprouts: moderate

Shredded cucumber: right amount

XinLiMei: moderate amount

Scallion white: moderate

Diced celery: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: Maotai flavor