The old Beijing Noodles with Soy Bean Paste

The old Beijing Noodles with Soy Bean Paste

Introduction:

"The old Beijing fried sauce noodles are hand rolled with the fine flour of that year, and the processing stresses" three kneading, two rolling and one stretching ". This is the unique skill of the pastry master. It's" smooth, refreshing, gluten and fragrant "in the mouth. Eating fried noodles with sauce is inseparable from "sauce". According to the traditional technology, sauce is mixed with several different sauces, then put them in the hot oil to roast diced meat and other materials, and then stir fry them slowly to a certain extent, showing the attractive color and aggressive aroma. When you eat them, they are fat but not greasy, smooth but not astringent, and the aftertaste is mellow. Four dishes are covered on the big bowl of orchid with noodles for customers to eat Looking for the feeling of old Beijing. "

Production steps:

Materials required:

Diced Pork: right amount

Dry yellow sauce: right amount

Bean sprouts: moderate

Shredded melon: right amount

Noodles: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Ginger: right amount

matters needing attention:

Production difficulty: ordinary

Technology: seasoning

Production time: 10 minutes

Taste: Maotai flavor