Old Beijing stewed noodles(lao bei jing da lu mian )

Old Beijing stewed noodles

Introduction:

"The old Beijing stewed noodles used to be made with fungus, yellow flower, egg and streaky pork. Now you can try to put mushrooms and other fungi. The noodles are delicious. It's easy to make stewed noodles. The process is simple and easy to learn. You can make stewed noodles with one eye and boiled noodles with another eye. You can eat steaming stewed noodles in only half an hour

Production steps:

Step 1: wash the yellow flower, Auricularia auricula, Lentinus edodes and Hericium erinaceus, and then soak them with water. Keep the water for soaking Lentinus edodes, and pour out the rest. Then cut off the induration at both ends of the yellow flower, and cut the mushrooms, fungus and Hericium erinaceus into strips

Step 2: cut the pork into inch square pieces, and simmer them with soy sauce and cooking wine

Step 3: break up two eggs

Step 4: cut green onion and ginger

Step 5: put oil in the pot, first fry the ingredients, Chinese prickly ash, cinnamon, etc. out of the flavor and then take out

Step 6: stir fry with onion and ginger

Step 7: add pork and stir fry well

Step 8: add yellow fungus, mushroom, etc. to stir fry, stir fry constantly with a shovel,

Step 9: stir fry the flavor (about two or three minutes), add the right amount of soy sauce, then add the right amount of hot water, and then add starch to thicken.

Step 10: when thicken, turn down the heat. The soup can't be turned over. Stir the sauce with a shovel while thicken. Then beat in the eggs. When the eggs are rolled into pieces, add a small amount of salt and turn it into a big fire. When the marinade is turned over, pour the sesame oil on it, and you can get out of the pot.

Step 11: when the noodles are stewed, the water on the other eye is boiled. After the water is boiled three times, take out a bowl and pour the brine. A bowl of hot and fragrant noodles is ready

Materials required:

Auricularia auricula: a little

Mushroom: Three

Yellow flower: a little

Hericium erinaceus: a little

Pork: 150g

Eggs: two

Scallion: right amount

Ginger: right amount

Large material: moderate amount

Soy sauce: a little

Starch: a little

Sesame oil: a little

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Note: Stewed noodles, that is, alfalfa brine, are generally eaten in winter; brine can not be too salty, the taste can not be too heavy, otherwise it will destroy the flavor of mushrooms; when eating noodles, pour a layer of brine, eat a layer, can not be stirred to eat, so that the brine will not diarrhea, will maintain the original flavor. Moreover, when eating a mouthful of noodles, a mouthful of garlic, after eating a bowl of noodles, and then drinking a bowl of noodle soup, I feel warm in the cold winter.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Lao Bei Jing Da Lu Mian