The old Beijing Noodles with Soy Bean Paste

The old Beijing Noodles with Soy Bean Paste

Introduction:

"Chinese pasta is broad and proficient. A thousand people can make a thousand tastes. This is not the same as the food of foreigners. Our miscellaneous sauce noodles are also divided into North and south. The fried sauce noodles with southern flavor are mostly made with Douban sauce, while the soybean sauce is mostly used in the north. Looking up a lot of information, I studied the Yuanzu's fried sauce noodles -- the fried sauce noodles of old Beijing. Hey, don't mention it, it's really not a common thing! This particular word is "authentic"! There are three ways to make this old Beijing fried noodles: Sauce way, code way and noodles way! The key to fried sauce noodles lies in the fact that the sauce has to be deep fried. You have to choose pork with half fat and half thin, with scallion, garlic and ginger, and dilute the sauce. When it comes to the sauce, you'd better choose the time-honored soy sauce. Ordinary soy sauce will be bitter after boiling for a long time, without the flavor of time-honored soy sauce. The most common one on the market is Liubiju's dry soy sauce. The hard to find one is guixinzhai's dry soy sauce. It's all made by one manufacturer. It's a necessary mace for the experts who can make fried soy noodles. "

Production steps:

Step 1: Liubiju dry soy sauce and Liubiju sweet noodles. In the choice of sauce, it's best to use the authentic old soy sauce, so that it tastes good when boiled. Sweet flour sauce can neutralize the salty taste of soy sauce, and its taste is softer.

Step 2: take a portion of the dry soy sauce and dilute it with yellow rice wine. The function of yellow rice wine is to remove the beany smell with the strength of volatilization. Of course, you can also use water to make soy sauce. When you make soy sauce, put a little wine (water) to make soy sauce. Otherwise, it will become pimple when you stir it. Then pour in the ratio of good sauce: sweet flour sauce = 1:1 and mix well.

Step 3: prepare the pork, half fat and half lean, and cut them separately. Minced ginger, garlic and scallion are good

Step 4: add an egg to make the hand rolling egg noodles. When you make the hand rolling noodles for the first time, you feel that the dough still needs to be dry. Otherwise, after the noodles are cut, the noodles will not feel good and stick together. The reason why we make hand rolled noodles is that only hand rolled noodles with sauce can taste good. If we mix sauce with home dried noodles, the taste will lose most of its flavor.

Step 5: put oil in the pot, this oil can not be less, fried Sauce Fried sauce, fried, only fragrant, and outside, oil cover on the sauce can preserve flavor.

Step 6: then wait for the oil to be slightly hot, and put the diced fat meat into the pot to fry

Step 7: wait for the fat meat to fry out, the volume shrinks a lot, and then put in the minced garlic

Step 8: add minced ginger

Step 9: add the diced lean meat. The meat can't be chopped. It has to be diced. When it's fried in a small pot, it will shrink. When it's time to eat, it's fragrant

Step 10: fry the lean meat to change color, and then put in the onion powder

Step 11: pour in the sauce

Step 12: the fire should be high and medium heat. When the sauce is boiled, people have to stir it constantly to avoid pasting the pot. When it is boiling, turn to low heat to stir it and boil it a little

Step 13: when the sauce and oil are well mixed, add water. This water is added three times. Please note that the purpose of adding water is to let the water in the sauce be drained and neutralize the consistency of the sauce,

Step 14: add water for the second time when the sauce is collected, and keep the heat low until the pot is collected. You have to be patient to boil the sauce, not to mention that the granny becomes a granny when she is boiling the sauce, which shows how hard the sauce is boiling

Step 15: also, add water for the third time. Every time you add water, the sauce and oil are mixed evenly

Step 16: it's like this after about 20 minutes

Step 17: half an hour later, the sauce is finally cooked. How do you think the sauce is cooked? The color is much darker. No matter how you stir it, the sauce and oil are completely separated, and the upper layer is oil. Now the water in it is completely decanted, and the sauce is cooked. The sauce fragrance makes the whole kitchen full of fragrance

Step 18: it's said that this noodle size is important. It's not only nutritious, but also important to remind the young people to eat it slowly. It's good for digestion to eat it carefully through the size. What a hearty beauty? Shredded cucumbers, green beans, yellow beans, and diced celery are all basic. With a few slices of garlic and vinegar, oh, good guy, what a satisfaction!

Step 19: four codes are the four seasons, five codes are the five blessings. Six yards is Liuliu Dashun, seven yards is Jiyang Kaitai, auspicious, the general tradition is eight dishes yards, congratulations to Facai ~ finished product is mixed well, everyone, how do you look~

Materials required:

Liubiju dry yellow sauce: right amount

Liubiju sweet flour sauce: right amount

Seasonal vegetables: moderate

Hand rolling: proper amount

Streaky pork: moderate

Oil, sugar, chicken powder: right amount

Note: ouch, in the twinkling of an eye and 15, to go to school (= 3 =), table ah, junior, have to take the postgraduate entrance examination or work, vs, vs, tangled... When to start, time desperately to catch up with me, and fell into a confused state, I always lack the courage to face the reality. Ladies and gentlemen, RunningMan is very funny. Although it's no longer Korean, variety shows are still very popular~

Production difficulty: ordinary

Process: mixing

Production time: three quarters of an hour

Taste: Maotai flavor