Old Beijing Lom Noodles

Name: Old Beijing Lom Noodles
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Pork knuckle; 500g Noodles (raw); 10 shrimp; 15s Dried shiitake mushrooms; 15s Fungus (water hair); 1 small handful Dried day lily; 2 pcs egg; 20ml Soy sauce; 5g salt; 1 small handful pepper; 20ml Vegetable oil; 2 stages onion; 1 piece ginger; 15g starch

by Fondant MM-White Cat

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

What is the taste of home? In fact, it is a home-cooked dish that was often eaten when I was young, and a specialty of grandma and grandma. Remember that taste, you will miss it when you grow up. Grandma handed over the specialty dishes to her mother, and mother gave it to you, and you will give it to your children, and the taste of home will be passed on from generation to generation. This time, my family’s heritage is to make noodles in old Beijing, which is my grandma’s special skill. When it comes to making marinated noodles, don’t look at a common piece of marinated noodles. The methods of making marinated noodles are different. My grandma is of Manchu nationality, and three or four generations up are in Beijing, she is an old Beijinger. Many people in old Beijing are duck soup and lumen noodles. My family is not. Because duck family don't like to eat, so it is pork for the base. Shrimp is a must.

Old Beijing Lom Noodles

1. Use fire to remove the pig hair to make the skin tighter. Scald the blood, put it in the pot and start to simmer, if you have time, you can simmer overnight. Generally, if I don’t have time, I have to simmer for several hours. Add salt, green onions, and ginger when stewing, and the milky white soup will be simmered.

2. Soak dried fungus, shiitake mushrooms, etc. in advance, choose a large shrimp, wrap the shrimps for later use, slice the shiitake mushrooms, and cut the fungus into small pieces

3. Bring the broth to a boil, add mushrooms, fungus and yellow flowers

4. Put shrimp

5. Add dark soy sauce and soy sauce

6. Soy sauce

7. Add salt to taste, it's about the color as shown in the picture, and cook for about 20 minutes. The mushrooms and fungus are cooked

8. Add starch water, the starch water mainly depends on how thick it is. If you like thinner, put less, and if you like thicker, put a little more.

9. Add the beaten two eggs, be sure to add starch water first, and then add the eggs, the order cannot be wrong, otherwise the frangipani will be ugly