Old Beijing Fried Noodles: The Favorite Noodles of Beijingers

Name: Old Beijing Fried Noodles: The Favorite Noodles of Beijingers
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 bag Sweet noodle sauce; 1 Yellow sauce; 300g Lean meat; 10ml Cooking Wine; 1 stage very light blue; 4 Aniseed; 200g Bean sprouts; 2 pcs Cucumber; 1 piece carrot; 1 celery; 1 disc parsley; 1 disc Shallots; 1 catty noodles

by Little Gourmet Master

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Old Beijing Fried Noodles can be said to be one of the representatives of Beijing cuisine, as famous as the Beijing roast duck.
People in Beijing love to eat fried noodles all year round, the sauce is rich and fragrant! It's a joy to eat Especially in spring, fried sauce, dipped in various seasonal vegetables, such as water radish, cucumber, lettuce, chives, lettuce leaves, bitter chrysanthemum, etc., mixed celery and bean sprouts with fried sauce is not only delicious, but also Good food for weight loss!
The Beijingers in the courtyards especially like to carry a bowl of fried noodles with a cucumber, and squat in the yard or alley, while playing chess and chatting with neighbors in the neighborhood, eating fried noodles with fried noodles, and then bite. Cucumber, don't delay! Beijing Hutong Faner!
The old Beijing fried sauce pays attention to putting the chopped green onion in the pan. Inverted pan is a cooking method in old Beijing, which refers to adding condiments in the last step of food cooking. The Beijing dialect is called "pour 爠 qū pot", which means pour the pot. The old Beijing fried sauce pays attention to putting the chopped green onion in the pan. When the sauce is ripe, pour the chopped green onion into the pot, then turn off the fire, and the sauce can be served.
Old Beijing fried noodles pay attention to eating "wok-tiao", which is the noodles picked directly from the pot and eaten with fried sauce. I think this is the most fragrant! Instead of using water to mix noodles with sauce to eat.

Old Beijing Fried Noodles: The Favorite Noodles of Beijingers

1. 1 bag each of sweet noodle sauce and yellow sauce

Old Beijing Fried Noodles: The Favorite Noodles of Beijingers recipe

2. Coriander and shallots are ready. For noodles

3. Finely chop the green onion and use it in a saucepan.

4. Wash cucumbers, shred 1 stick, toss noodles, and eat 1 stick with dipping sauce

5. Peel the radish and shred it

6. Carrots are peeled, shredded and blanched in water

7. Wash celery, dice, and blanch in water

8. Bean sprouts are blanched in water, and bean sprouts are blanched in a pot

9. Cut the lean meat into small cubes (usually we use pork belly, we don’t like the oily ones, so we use lean meat to make it), and stir well with cooking wine

10. Mix the sweet noodle sauce and yellow sauce with cold boiling water (the salt and sugar are no longer in the fried sauce, the saltiness and sweetness in the noodle sauce are enough)

11. Heat the pan, put the oil and a few aniseed

12. After the oil is fragrant, add the diced meat

13. Stir-fry the diced meat until white

14. Pour in the adjusted sweet noodle sauce and mix well

15. Change to low heat and simmer slowly, be sure to stir frequently, at least 15 minutes or more, until the moisture in the sauce is gone, the aroma of the sauce is boiled out, and the sauce and the diced meat blend in water and milk, and it will be fragrant.

16. When the sauce is thick enough, add the chopped green onion, then turn off the heat, and use the remaining temperature to simmer the chopped green onion. This is called inverted pan.

17. Add some salt when cooking the noodles so that the noodles will be cooked neatly, so pick up. Old Beijing fried noodles pay attention to eating "wok-to-er", which is noodles picked directly from the pot, not over-water noodles. The noodles are put together with the fried sauce and the dishes, and you can mix them together when you eat