Family Edition Old Beijing Fried Noodles

Name: Family Edition Old Beijing Fried Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Arowana dumpling powder; 200g Dry yellow sauce; 300g Pork belly; 50g Cucumber; 50g celery; 50g Radish in my heart; 50g Green bean sprouts; Some shallot; Some ginger; Some Sugar; Some Soy sauce

by West Horse Gardenia

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Zhajiang noodles have grown from snacks to old, and they have been eaten for decades. I love this bite, add some old vinegar, and a clove of garlic.
Speaking of fried noodles, it is the home-cooked meal of Beijingers. What is particular about it is a small bowl of dry fried noodles, a small handful of noodles, plus eight types of noodles, old vinegar, garlic cloves, and chili oil. The sauce for fried noodles must be Liubiju's rhubarb sauce and Tianyuan's sweet noodle sauce. Prepare it according to the ratio of 2:1 and boil slowly in the pot. Don't try to be fast, the sauce will be fragrant only when the sauce is simmered slowly. The noodles of Zhajiang Noodles must be hand-rolled noodles, chewy. You can eat pot in winter and water in summer. I just bought the Golden Dragon Fish Dumpling Noodles today, but my mother didn't see it clearly. She used it to make hand-rolled noodles, and she kept chattering. This noodles is not bad. The hand-rolled noodles made by my mother are a must-have. They are soft but hard and chewy. The noodles are not sticky when they come out of the pan, and the noodle soup is not mixed. My mother said that the texture of the noodles was very good and delicate, and the noodles didn't shrink back, and there was a hint of wheat scent. "

Family Edition Old Beijing Fried Noodles

1. Prepare all ingredients.

Family Edition Old Beijing Fried Noodles recipe

2. Chopped green onion and ginger.

3. The dried yellow sauce is added to the hydrolyzed open paste particles.

4. Cut the pork belly into cubes and separate the fat and lean.

5. Add the arowana dumpling powder to the right amount of water and knead it into a firmer dough.

6. Pour oil into the pot, heat it up, and add diced fat.

7. Fry the diced pork until browned.

8. Add diced meat to change color

9. Add green onion and ginger and continue to stir fry.

10. Pour the yellow sauce

11. Simmer slowly over low heat, turning the pot from time to time to avoid sticking to the bottom of the pot. The color of the sauce has become darker and thicker. Turn off the heat to serve. (This step requires at least 20 minutes to be patient.)

12. Roll out the good dough.

13. Roll the noodles into dough with the help of a rolling pin.

14. Sprinkle some dry flour on the dough to prevent sticking, then fold the dough like a fan and cut into strips of roughly the same thickness.

15. Then shake the noodles to remove the flour

16. Prepare your favorite dishes. 18 19 21 Place the top size and top with fried sauce. 22 Pour some vinegar and stir well, just cloves of garlic, so beautiful

17. Blanch celery and bean sprouts, and cut cucumber and radish into shreds.

18. After the water is boiled, add the noodles, and the noodles are cooked. Tap cold water once in the middle.

19. Scoop the noodles into a bowl.

20. Place the top size and top with fried sauce. Pour some vinegar and stir well, just cloves of garlic, so beautiful.

Tips:
Knead the dough in advance to make it easier to roll the noodles. The width of the noodles can be adjusted according to your preferences. The arowana dumpling powder I use has a slightly higher water absorption capacity. Do not add water at one time. You can add water while stirring it with chopsticks until there is no dry powder.