Beijing style stewed noodles(jing wei da lu mian )

Beijing style stewed noodles

Introduction:

"There are many ways to eat noodles. In Beijing, there are fried sauce noodles, sesame sauce noodles, diced eggplant noodles and stewed noodles. The stewed noodles are divided into tomato, egg and mustard. Today's introduction of the method of mustard bittern is very simple. "

Production steps:

Step 1: Lentinus edodes, yellow flower, Auricularia auricula, golden mushroom, etc. can be put without golden mushroom, but the other three must be put.

Step 2: after washing with water, soak the hair

Step 3: cut the fungus into silk

Step 4: cut off the hard heads at both ends and divide them into three sections

Step 5: Golden Mushroom

Step 6: cut the mushroom with a knife. Don't pour out the water to soak mushrooms. Save it for the back.

Step 7: I use a piece of hip tip, there must be some fat. Pork is the best choice.

Step 8: after the meat is cut, use cooking wine and soy sauce.

Step 9: put the right amount of oil in the pot, add a large material and a little pepper, etc. to fry out the flavor, and take out the large material and pepper.

Step 10: add the base oil into the scallion and ginger and stir fry.

Step 11: stir fry the flavor, put in the meat, stir fry, constantly stir fry with a shovel, stir fry the meat thoroughly.

Step 12: add mushrooms, fungus, yellow flowers, etc. to stir fry together. When stir frying, add some soy sauce, stir fry the fragrance, pour the water to soak mushrooms, and then put some hot water

Step 13: keep stirring with a spatula until the pan is boiling, turn to low heat, and add appropriate amount of salt. Pour in the starch and thicken.

Step 14: hook up the sauce and pour in the egg slowly. Pour in the eggs, be sure to low fire, marinade can not turn flower, so into the egg is not broken. Pour in a little sesame oil before leaving the pot, so that the brine is ready,

Step 15: roll out the noodles, cook them, pour in the brine, and eat the rest.

Materials required:

Pork: 200g

Mushroom: 3

Auricularia auricula: a little

Yellow flower: a little

Golden mushroom: a little

Eggs: 2

Starch: appropriate amount

Shallot: a little

Salt: a little

Ginger: right amount

Soy sauce: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Note: don't put too much salt in the stewed noodles. The brine in the restaurant outside is very salty to save the cost (although it doesn't cost money...) It's delicious and healthy to eat when you make it yourself. The moustache bittern I make can hold a small bowl of white mouth. It's very fragrant. Friends can try it.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: spiced

Chinese PinYin : Jing Wei Da Lu Mian