Beijing Flavored Noodles
1.
Shiitake, yellow flower, fungus, golden mushrooms, etc. can be left without golden mushrooms, but the other three must be put.
2.
After washing with water, soak the hair
3.
Cut the fungus into silk
4.
Cut off the hard ends at both ends of the yellow flower and divide it into three sections
5.
Golden Mushroom
6.
Cut the shiitake mushrooms sideways with a knife. Do not pour the water used for soaking mushrooms, save it for later use.
7.
I use a piece of hip tip, which must have some fat. Pork belly is the best choice.
8.
After the meat is cut, use cooking wine and soy sauce to mix well.
9.
Put an appropriate amount of oil in the pot, add an aniseed and a little pepper, wait for the fragrant flavor, remove the fried aniseed and pepper.
10.
Stir-fry the base oil with chopped green onion and ginger.
11.
Stir-fry until the flavor is obtained, add the meat, stir-fry, stir-fry with a spatula continuously, and the meat will be thoroughly cooked.
12.
Add mushrooms, fungus, yellow flowers, etc. and fry together, add some soy sauce when fry, stir fry for a fragrance, pour in the water for soaking the mushrooms, and add some hot water
13.
Stir constantly with a spatula until the pot is boiling, turn to a low heat, and put an appropriate amount of salt. Pour in water and starch to thicken.
14.
Make the juice and slowly pour in the beaten eggs. When pouring the eggs, be sure to have a low heat, and the marinade cannot be turned over, so that the sliced eggs are not broken. Pour a little sesame oil before it is out of the pot, so that the brine is ready.
15.
The noodles are cooked by hand, topped with marinade, and the rest is eaten.
Tips:
Don’t add too much salt to the marinated noodles. The marinade in restaurants outside is very salty to save costs (although the marinade is not expensive...). I cook the umami and health that I want to eat. I make Mushu. The bittern can be eaten with a small bowl of white mouth, it is very fragrant, friends can try it.
