The Gorgeously Turned Old Beijing Fried Noodles
by meggy dancing apple
Favorite
Difficulty
Hard
Time
1h
Serving
2
As an old Beijing, my favorite noodle is the fried noodles.
The sauce must be simmered slowly, and the fat and lean meat used should be 46 or 37. Because soy soy is like soy sauce, there will be a so-called "maozi" taste with less oil, that is, beany flavor; it is more accurate to say that it is not so much fried sauce as it is to boil sauce. The boiled sauce can not only be eaten with noodles, but also can be used for mixing and cooking. Fried sauce is more delicious, nutritious and hygienic than raw sauce. If you can accept the pancake rolls and green onions, put some fried sauce in it, which will add more flavor and texture. The meat in the sauce can be more or less, the amount in the recipe below is just a guide. Because every time we cook the sauce in my house, it takes about 1000 grams. The following figure is also the operation of 1000 grams. Considering that the average family will not make so many at one time, I converted it to a smaller amount, but anyway, the sauce should be used thinner. Now there are various yellow sauces in the supermarket. In the process of boiling, Add some water, salt, soy sauce or soy sauce to enhance the color and flavor.
The noodles can be rolled by hand or machine pressed, and the thickness is also arbitrary. But personally prefer thicker noodles, chewy. The noodle size can be adjusted according to the season. Generally, blanched shredded cabbage, bean sprouts, cucumber, radish, minced green garlic, etc. can be used. You can put some chili oil when eating, which is more flavorful when eating garlic. If you don't like garlic, you can omit it. It is not recommended to put vinegar, it will cover up the aroma of the sauce.
I usually don’t have such a trick when eating jajang noodles at home. Several kinds of "noodles" have their own plates, and take the amount according to their own tastes.
Because I have done a baking, I want to learn from the Western table setting, and I want to make the people-friendly jajang noodles look tall and magnificent, so! "
The sauce must be simmered slowly, and the fat and lean meat used should be 46 or 37. Because soy soy is like soy sauce, there will be a so-called "maozi" taste with less oil, that is, beany flavor; it is more accurate to say that it is not so much fried sauce as it is to boil sauce. The boiled sauce can not only be eaten with noodles, but also can be used for mixing and cooking. Fried sauce is more delicious, nutritious and hygienic than raw sauce. If you can accept the pancake rolls and green onions, put some fried sauce in it, which will add more flavor and texture. The meat in the sauce can be more or less, the amount in the recipe below is just a guide. Because every time we cook the sauce in my house, it takes about 1000 grams. The following figure is also the operation of 1000 grams. Considering that the average family will not make so many at one time, I converted it to a smaller amount, but anyway, the sauce should be used thinner. Now there are various yellow sauces in the supermarket. In the process of boiling, Add some water, salt, soy sauce or soy sauce to enhance the color and flavor.
The noodles can be rolled by hand or machine pressed, and the thickness is also arbitrary. But personally prefer thicker noodles, chewy. The noodle size can be adjusted according to the season. Generally, blanched shredded cabbage, bean sprouts, cucumber, radish, minced green garlic, etc. can be used. You can put some chili oil when eating, which is more flavorful when eating garlic. If you don't like garlic, you can omit it. It is not recommended to put vinegar, it will cover up the aroma of the sauce.
I usually don’t have such a trick when eating jajang noodles at home. Several kinds of "noodles" have their own plates, and take the amount according to their own tastes.
Because I have done a baking, I want to learn from the Western table setting, and I want to make the people-friendly jajang noodles look tall and magnificent, so! "
