Old Beijing Fried Noodles Traditional Old Practice
1.
Finely chop green onions, green onions and small green onions, but there is no onion. (But don’t be lazy if you want to eat authentic ones, use green onions)
2.
Cut the fat pork into cubes
3.
Cut the lean part of the meat into dice pieces, remember not to cut it into small dices!
4.
Minced ginger
5.
Shred the cucumber, radish and cabbage head, dice the celery, blanch the cabbage head and celery as a set aside
6.
To prepare the sauce, I personally think that Liubiju's sauce, especially the yellow sauce, has the strongest aroma of all brands on the market, followed by Tianyuan Sauce Garden! Those who want to eat authentic old Beijing fried noodles are best to use old Beijing Jiangyuanzi sauce.
7.
Slowly open the yellow sauce with water, don't pour all the water in at once, so that the flavor of the sauce will not be so mellow! Pour in the sweet noodle sauce and stir well. If you like the sweetness, you can add some rock sugar when you fry the sauce. Old Beijing also has soy sauce and soy sauce. I also tried it. I personally think it is too salty, but it seems to be more fragrant. Friends with heavy tastes can also try it.
8.
Pour the oil in the pan and start frying the shallots. Use more than half of the shallots first. The amount of oil should be a little bit (because the oil will be produced when the fat is fried), or what is it called fried sauce?
9.
The shallots are fried until they are browned
10.
Stir-fry fat pork with fried onion oil
11.
Stir out the fat and use a colander to scoop out for use
12.
Add the lean meat and stir-fry, stir-fry until the color is changed and ready for use
13.
Lean meat does not need to be fried for too long, because the meat has a mature process in the process of fried sauce
14.
Now you can put the fat diced pork and the good sauce into the pan and fry until the sauce is fried. The sauce must be stirred continuously to prevent it from sticking to the pan!
15.
Put the sauce in the pot for about half an hour and then add the lean meat to continue frying, still stirring constantly
16.
Fry for about 15 minutes, turn off the heat, add the minced ginger and green onion, use the temperature of the sauce itself to cook the onion and ginger, there will be no onion in the sauce for too long, there is no green onion, only the smell of green onion!
17.
When the sauce is ready, prepare a head of purple garlic, some green beans in the noodles, and bite the garlic when you eat the noodles. That's a delight!
Tips:
1. The food code can be selected according to the season and your own preferences. In spring, you can add some toon froth to add freshness to the fragrance.
2, The sauce can also be pure yellow sauce or pure sweet noodle sauce. It is not a good idea to use thin yellow sauce to save trouble. If you use pure yellow sauce, you can add a little rock sugar to add a little sweetness.
3. If you think the two types of pure fat and lean meat are not easy to master, use pork belly, but don't cut the meat too small, just use dice.
4. The fried sauce must be fried on a low fire, and be patient and constant stirring. The whole process of the fried sauce will take about 40 minutes to an hour, so don't let it go!
5. How can I tell if the sauce is ready? Wait for the sauce to spit out the oil that was eaten in, and a layer of oil is floating on the red sauce with slight bubbles.
6. If you like to eat puffy, you can use the slick oil from the last fried sauce to fry some peppercorns and pour it on the sauce, so that it will be fragrant!
