Old Beijing fried noodles(hua li zhuan shen de lao bei jing zha jiang mian )

Old Beijing fried noodles

Introduction:

"As an old Beijing, my favorite noodle is fried noodles with soy sauce. The sauce must be boiled slowly over low heat, and the fat and lean meat to be used must be boiled four or six times or three or seven times. Because soy sauce likes oil, less oil will have the so-called "maozi sauce" flavor, that is, beany smell; it is more accurate to boil soy sauce than to fry soy sauce. Cooked sauce can not only be used for noodles, but also for mixing and cooking. Fried sauce is more delicious, nutritious and hygienic than raw sauce. If you can accept scallions in pancakes, you can add more flavor and taste with some fried sauce. The meat in the sauce can be more or less. The amount in the following recipe is just a reference. Because every time I cook sauce in my home, I have to cook about 1000 grams, and the following figure is also the operation of 1000 grams. Considering that ordinary families don't make so much at a time, I convert it into a smaller amount, but in any case, the sauce should be thinner. Now there are all kinds of yellow sauce in the supermarket. In the process of boiling, we should add some water, salt, soy sauce or soy sauce to improve the color and taste. Noodles can be rolled by hand or pressed by machine, and the thickness and width are optional. But I prefer thick noodles and tendons. Noodles can be adjusted according to the season. Generally, boiled shredded cabbage, bean sprouts, cucumber, radish, green garlic, etc. can be put into chili oil when eating, which means garlic has more flavor. If you don't like garlic, you can omit it. Vinegar is not recommended. It will cover the sauce. Usually at home to eat fried noodles will not put such a pattern, several kinds of "noodle code" respectively a plate, with their own taste to take the amount. Because I have done a baking, I want to learn from the western table setting, and I want to make the people-friendly fried sauce noodles look gorgeous, so

Production steps:

Step 1: prepare the thin yellow sauce, dice the lean and fat meat, and chop the green onion and ginger

Step 2: put oil in the pot, stir fry the onion and ginger powder, and turn yellow slightly

Step 3: put the Diced Pork into the pot and stir fry the oil

Step 4: pour in the diced lean meat and continue to stir fry it to make the flavor

Step 5: add some soy sauce to mix color and set aside

Step 6: put the yellow sauce into the pot, boil it slowly over low heat, add some water and soy sauce, and use a spoon to push the sauce soup along the edge of the pot from time to time to prevent paste

Step 7: try the taste, add some salt properly, and make sure the sauce is thick and fragrant

Step 8: pour in the fried diced meat, mix well, then out of the pot

Step 9: the cooked soy sauce is black and red, with a layer of oil floating on it. The meat is tender and the soy sauce is fragrant, which is very attractive

Step 10: noodle machine to help, if there is no noodle machine, hand rolling noodles is also very good

Step 11: cook in a boiling water pan, remove and drain

Step 12: set up a plate with the cut dough

Step 13: one serving of fried noodles with soy sauce is ready. Chili oil and garlic add flavor

Materials required:

Light yellow sauce: 500g

Fat and lean meat: 300g

Salt: right amount

Soy sauce: right amount

Water: moderate

Onion: a small piece

Flour: 500g

Flour water: About 250g

Salt for flour: 2G

Vegetables: moderate

Note: 1. The sauce must be boiled slowly over low heat, not too dry or paste. Some of it is sticky. Besides noodles, it can also be eaten as other dishes. 2. The proportion of meat can be adjusted at will, but not all lean meat. The sauce will be dry and not fragrant, because the sauce made of soybean is oily. 3. Noodles can be rolled by hand or pressed by machine, and then cooked in warm water Mix sauce and vegetables, not easy to stick; 4. "Noodle code" can be put on several plates, can be picked up at will.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Hua Li Zhuan Shen De Lao Bei Jing Zha Jiang Mian