Old Beijing Talu Noodles is The Traditional Way of Eating Old Beijing Noodles

Name: Old Beijing Talu Noodles is The Traditional Way of Eating Old Beijing Noodles
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 20g Fungus; 20g yellow flower; 20g Shiitake Mushrooms; 50g meat; 50ml Soy sauce; 2 pcs egg; 10g starch; 1 piece parsley; 1 stage shallot; 2 tablets ginger

by Little Gourmet Master

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

Lumen noodles is the traditional way of eating noodles in old Beijing. It is characterized by exquisite production, ruddy color, attractive fragrance, rich nutrition, smooth taste, in addition to heat and dryness, cleansing the intestines and stomach, it is a very good delicacy.
The traditional noodles in old Beijing have always been loved by people in Beijing. Old Beijing has such a custom: all major family dinners, weddings, birthdays, and guests must eat noodles. The old people in the family have to make a bowl of noodles for longevity. Please ask the birthday star and the guests to make a bowl of noodles for longevity.
In the old Beijing, the pork belly was cooked with scallions, ginger, and aniseed in the old Beijing. Do not remove other ingredients such as aniseed, green onions, and ginger. In order to lose weight, I use a little bit of lean meat to make it, and the taste is still good.

Old Beijing Talu Noodles is The Traditional Way of Eating Old Beijing Noodles

1. Soak the fungus in cold water. Remove the roots of the fungus and wash

Old Beijing Talu Noodles is The Traditional Way of Eating Old Beijing Noodles recipe

2. Wash the yellow flowers and shiitake mushrooms with water, then soak the yellow flowers and shiitake mushrooms in cold water. Don’t throw away the water used to soak the yellow flowers and shiitake mushrooms. Use this bowl of water to make the brine later. It is very fragrant.

3. Cut the yellow flower into pieces and slice the shiitake mushrooms

4. Wash the chives and coriander and cut them

5. Wash the cucumber and cut into shreds

6. Cut the meat into shreds (I used lean meat to lose weight. I used to use sliced pork belly to make it). Grab it with cooking wine and starch.

7. Take out a small bowl and prepare to make the juice: soy sauce, sesame oil, salt, sugar, green onions and coriander, stir well and set aside

8. Put a little oil in the wok, put the green onion and ginger first, after sauteing, add the shredded pork, fry the aroma

9. Pour the fungus, yellow flowers and shiitake mushrooms and stir fry

10. Pour into a large bowl of water soaked yellow flowers and shiitake mushrooms

11. Pour in the juice, bring it to a boil, turn to low heat, and cook for a few minutes

12. After it is boiled to taste, pour in water starch.

13. Pour in the egg liquid and turn off the heat. Stir in the starch slurry, after the brine thickens, evenly sprinkle in the egg liquid and turn off the heat (do not stir),

14. After turning off the heat for 1 minute, re-ignite and push lightly with a spoon to push up the egg flower, then turn off the heat.

15. The noodles will be cooked and put in a bowl while it is hot. (It’s best to use sliced noodles, because it’s made in the morning and there is no sliced noodles, so I have to use dried noodles)