Northeast Mixed Sauce Noodles

Name: Northeast Mixed Sauce Noodles
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Hand-rolled noodles; 100g Pig five flowers; 1 piece potato; 1 piece Hot pepper; 60g Doubanjiang; 2 pcs egg; 1 Cucumber; Some Vegetable oil; A Shallots; 1 spoon Tahini; 1 spoon salt

by Water pity

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Legend has it that the Eight-Power Allied Forces in the late Qing Dynasty broke into the capital, and the Empress Dowager Cixi ran away with Emperor Guangxu, but she was in a hurry when she fled, and naturally the logistics was not in time. The Empress Dowager Cixi was hungry and hungry along the way. Suddenly she smelled a burst of fragrance. The Empress Dowager Cixi hurriedly asked the officials to find out what is so fragrant. It turned out that a family randomly cooked some noodles and poured some sauce on the noodles, and the aroma that the queen mother smelled was the sauce. The queen mother ate this "rich" meal with her host family. After that, the Queen Mother returned to the capital, and missed the bowl of noodles she ate on her escape. She ordered the Yushan Fang to make it as-is as quickly as possible. This was later the old Beijing miscellaneous noodles.
Our family are all from the Northeast, so we can’t make old Beijing miscellaneous noodles. Today, let’s have a Northeast version of miscellaneous noodles.

Northeast Mixed Sauce Noodles

1. Boil a pot of water, add a spoon of salt, and add the noodles after boiling.

2. After boiling for three times, turn off the heat and put in cold water.

3. It is so cool and drained to fill the bowl.

4. Beat 2 eggs.

5. Heat the pan with a little oil in the pan.

6. Add the egg liquid, and then use chopsticks to keep stirring to mash the eggs.

7. Serve in a bowl and set aside.

8. Peel the potatoes and dice them, remove the stems and seeds of the sharp peppers, wash and dice, and cut the pork ribs into small dices. Put them separately in the fatter place.

9. Add a little fat to the pot and stir-fry until all the fat comes out.

10. Add the remaining diced meat and stir-fry evenly.

11. Add the diced potatoes and continue to stir-fry evenly.

12. Stir-fry the diced potatoes vigorously over high heat, and add the diced peppers when they are half-cooked.

13. Add the bean paste.

14. Stir fry evenly.

15. Add a little water and don't make the sauce too dry.

16. Add the scrambled eggs.

17. Finally, turn off the heat, add chopped green onions, and stir-fry evenly with the remaining heat.

18. Wait for the sauce to cool down, prepare a cucumber and shred it.

19. Spoon a large spoonful of sauce on the prepared noodles, a handful of shredded cucumber, and a spoonful of sesame sauce. They are so delicious.

Tips:
1. The pork fat must be fried until it turns yellow, otherwise it will be too greasy.
2. The cooked noodles must be put under cold water, it will be firmer, smoother, and will not stick together. If you wait for a long time, you can add a little oil and stir.
3. When frying the sauce, after the diced potatoes are put in the pot, you must add water and cook them slightly, otherwise they will be raw, and the cooked ones will be slower. Moreover, the potatoes have more starch and will stick to the bottom without adding water.
4. The last sesame paste can be left alone, and a spoonful of fragrant is added to neutralize the saltiness of the bean paste.