Old Beijing Fried Noodles

Name: Old Beijing Fried Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 400g pork; 400g Soy sauce; 20ml Corn oil; 25g Green onion ginger; 2g salt; 200g Bean sprouts; A Cucumber; 200g Chinese cabbage; 100g celery; 200g Radish in my heart; 100g Green garlic; 100g Soaked Soybeans; 1 end garlic; 10ml Vinegar; bowl boiling water; 210g Shimizu

by Love braised pork

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Speaking of old Beijing fried noodles, you can see the scene of my mother rolling noodles when I was a child, standing at the table with a long rolling pin, rolling the noodles vigorously, because the noodles are very hard and the dough It’s big, so it’s very laborious, and I still remember how mom rolled the dough on the rolling pin, because it’s too big to fit on the cutting board, so you have to sprinkle the dough and roll it on the rolling pin. Continue to roll thinner, then I was curious that it wouldn't stick together? I didn’t eat so many noodles like fried noodles at the beginning. I remember shredded Chinese cabbage, bean sprouts, boiled soybeans, and minced green garlic. Fried noodles didn’t contain so much meat as they are now. It is a fragrant after eating diced meat, and it is endless aftertaste! Now my mother has left me for many years, and I have also learned how to make fried noodles, but I still can't surpass the bowl of fried noodles my mother had when I was a child!
Now I have a family by myself. The owner of my family is a noodle-loving owner, so I often make fried noodles for him. Every time I eat, I keep asking about the restaurant’s food. (Because no matter where he eats, he almost ordered a bowl of fried bean paste noodles or other noodles in the end, so he cleaned up the fried fried bean paste noodles in the restaurant.) The answer is definitely better than the restaurant's! I'm satisfied with this answer, hehe, you must know that this bowl of noodles also carries my deep love! Nowadays, many people would rather spend money to solve it than cook their own food for their loved ones, so I am very proud of this. And every time I eat jajang noodles, I think of my mother. If she was still there, I would be so happy to eat my jjajang noodles!

Old Beijing Fried Noodles

1. Add 500 grams of flour to 210 grams of water and 2 grams of salt. Knead the dough with a chef machine for 5 minutes

2. Because there is little water, it is difficult to form a dough. At this time, you need to knead the dough smoothly and cover it with a damp cloth to wake up for 1 hour.

3. Prepare the dishes you need to eat noodles. You can increase or decrease as you like. This time I used cucumber, soybeans, Xinlimei radish, bean sprouts, Chinese cabbage, celery, and green garlic.

4. Dice the pork, green onions, mince the ginger, and prepare the soybean paste

5. Heat up a wok, add corn oil, then add pork and stir fry

6. After the pork has changed color, add ginger and sauté

7. After the pork is cooked, add the soy sauce and stir fry for 3 minutes

8. Add a bowl of boiling water and stir well

9. Simmer slowly on a low fire, turning the pot from time to time to avoid sticking to the bottom of the pot

10. Seeing that the bowl of boiling water just added has been boiled down and two-thirds of the color of the sauce has become darker, add the diced green onions, stir well and turn off the heat to serve. (This step requires at least 20 minutes to be patient.)

11. Boil a basin of water to boil the soybeans and remove them, then shred the cabbage, mince the celery, and blanch the bean sprouts separately to control the moisture.

12. Prepare the noodles needed to eat noodles: minced green garlic, cooked soybeans, shredded radish, shredded cucumber, shredded cabbage, minced celery, bean sprouts, peeled a few cloves of garlic, prepare a small vinegar bottle, and serve The sauce is waiting for the noodles

13. Flatten the dough and roll it into a dough. Generally people roll it into a round shape. I think a square shape is better. This will ensure that the cut noodles are as long as you like.

14. Sprinkle some dry flour on the dough for anti-sticking

15. Then fold the dough like a fan

16. Cut into strips of roughly the same thickness (the thickness is the best you like, I like the thick one.)

17. Then shake the cut noodles

18. After the water is boiled, add the noodles. After boiling, add cold water and boil for a while and it will be cooked. Take out the noodles and place them on the top, pour in the fried sauce, pour some vinegar and stir well, just clove the garlic, just start eating it beautifully!

Tips:
Precautions:
1 Some friends always say that they can't cut noodles. You will be pleasantly surprised if you use my method of rolling the dough into a square or a rectangle and then cutting it into strips. Of course you can also do it with the help of a machine
2 Add some salt to the noodles to make the noodles more vigorous. The noodles usually use seasonal dishes (for example, put some blanched toon at the end of the spring), and you can put whatever you want. But be careful that the blanched vegetables must be kept dry, otherwise it will be unpalatable after mixing a lot of soup in the noodle bowl.
3 Don't worry about the sauce, simmer it slowly on a low heat, don't make a paste, or it will be bitter. And it’s better to have fat in the diced meat.