Authentic Old Beijing Fried Noodles
1.
Chopped green onion leaves
2.
The bottom of green onion pants (the section where the green onions split)
3.
Chopped green onion (the three parts of green onion are packed separately)
4.
Wash the dried shiitake mushrooms, soak and remove the stems, and leave the shiitake water for soaking the shiitake mushrooms
5.
This is shiitake mushroom water soaked in shiitake mushrooms, which will be used to make old Beijing dry yellow sauce later.
6.
Finely chop the shiitake mushrooms
7.
Tianjin (liubiju) sweet noodle sauce
8.
Grated ginger
9.
Plan to end
10.
Hydrate the old Beijing dry yellow sauce (I also use Liubiju's dry yellow sauce) with the mushrooms in front of it, and then add the sweet noodle sauce. At this time, you can add a little broth if you can. The water should be between slightly thick and not too dry. , But a little more water, because the dried yellow sauce is very salty.
11.
The pork belly and tenderloin in the front (ratio 2:1) are minced. Normally, the pork belly is usually used. I am afraid that it will be too fat. So I added the tenderloin, which is just right for the fat and thin. Keep the mince out. Remember not to use a meat grinder. The particles are slightly larger. It's all right!
12.
Put oil in a pot, add oil on high heat, add minced ginger for 30 seconds, then add minced garlic, turn off the fire for about 20 seconds, add the minced pork and mushrooms, and stir-fry until the aroma comes out, minced green onion, minced green onion, and minced green onion leaves (3:2: 1) The amount, continue to stir fry
13.
After the aroma comes out, add MSG, light soy sauce (a small amount), dark soy sauce, and sugar (a small amount) and continue to stir and stir evenly. The light soy sauce must be put in less, because the dry yellow sauce is very salty, so the dark soy sauce should be slightly colored evenly. Don’t put too much sugar. A little bit to enhance the taste, you can leave it for the salty and sweet ones, and then continue to stir-fry until there is slight oil in the pan, then add the mixed sauce prepared earlier, if you can't grasp it, try to measure it, so as not to be salty. Stir-fry for about 20 minutes without water, then
14.
Before out of the pot, the next time from the devil, minced garlic, stir fry for one minute. The next one is the next one. I don’t think there is much to say about it. Afterwards, it is filled with shredded cucumber and chopped celery (personal preference to go greasy). Generally, shredded carrots are used.
15.
Feel how delicious it is for yourself. This is for you to take photos. In fact, I ate half a pot of fried sauce in the next bowl of noodles. It alleviated the gluttony at one time, but it really broke out!
Tips:
In fact, veteran cooks can easily get the taste. The most important thing here is the dry yellow sauce. Because yes yellow bean sauce is used in many places, I really want to say that it is not a taste. The second is that the dried yellow sauce must be made with mushroom water. This is also an important step in authenticity, and the taste is indeed not ordinary!
