How to make Beijing-style fried noodle with preserved meat.
For old Beijing people,Jiāng miàn It's something they have to eat from time to time, and regardless of age, people strongly love this bowl of fried sauce noodles. There are in making old Beijing fried sauce noodles; the meat used is usually a mix of fatty and lean parts.pork belly, To be authentic, the meat must not be minced or chopped into small pieces; instead, it should be sliced.yellow beans big beans. Vegetarians can also use them.eggs Make some sauce.
The method for making authentic old Beijing sauce noodles (serves 2)
food ingredients Prepare
hand-pulled noodles：medium gluten flour 200 grams, 1 egg, 60 grams of water, an appropriate amount of dry starch (for anti-sticking powder).
Jiāng jiàng: 150 grams pork belly, 50 grams salad oil dried yellow bean paste 1 tablespoon, sweet bean sauce 1 tablespoon, water 30 grams.
Code: Wu radish Silk 30 grams,heart-healthy radish Silk 30 grams,cucumber Silken tofu 30 grams, garlic flakes 10 grams.
tools: rolling pin, wok, knife, stainless steel bowl, chopsticks, plastic wrap.
Steps
1. Prepare the flour, eggs, and water for hand-rolled noodles; mix all three ingredients in a large bowl; stir with a chopstick to form a shaggy dough; then knead by hand until it becomes smooth.
2. Dust the cutting board with a little dry starch, slightly roll out the dough, and cover it with a wet cloth or plastic wrap for 30 minutes.
3. Dust the surface of the dough with an appropriate amount of cornstarch, roll it out into a large sheet; fold the dough sheet three times from top to bottom, then cut it into strips. Dust with a little more cornstarch on the cut strips;noodles Unroll to prevent sticking.
4. Cut the pork belly into small meat cubes about the size of yellow beans; pour salad oil into a wok for frying.firebombing Hot, add meat cubes and stir-fry until half-done, then reduce heat and slow fry, until the fatty part of the pork starts to release oil, then add dried yellow bean paste and sweet soy sauce.
5. Add 30 grams of water and stir-fry until the sauce is evenly distributed, then simmer for about 8 minutes on low heat, stirring a few times in between. Turn off the heat when the sauce becomes rich and thick.
Boil a large pot of water, add the noodles and cook until boiling, then add cold water; bring to a boil again and add cold water. Repeat this process more than three times. The noodles are done when they float to the surface.
While cooking noodles, you can prepare toppings.carrot Cucumbers and heart-shaped radishes are sliced into threads, garlic is minced.
8. Finally, pick the cooked noodles into the bowl, then spoon in a large tablespoon of fried sauce, and top with various vegetables before eating.
Tips
When rolling out the dough into a large sheet, dust both sides with dry starch to prevent sticking; otherwise, it will be difficult to handle.
2. The dried yellow bean paste and sweet bean sauce are already quite salty, so no additional seasonings are needed.
3. Cook the noodles in boiling water, then add cold water after bringing it back to a boil multiple times to make them smooth and chewy.
4. The choice of ingredients is flexible and can be paired according to personal preference, and you can also select based on that.sprout, egg skin,kelp silks preserved vegetable( )ham Wait for the side dishes.
The simple way to make old Beijing fried sauce noodles
Ingredients preparation
Hand-pulled noodles: 500 grams, Yellow Bean Sauce: 100 grams, Sweet Bean Sauce and diced fatty pork: each 50 grams, Egg: 1, Cucumber strips, sprouted beans, shredded radish, and yellow beans as needed, Starch: 10 grams, Cooking wine:soy sauce 5 grams each, salt, green onion whites Jiang End each one appropriately.
Steps
1. Beat the eggs, add starch and salt, mix well, then fry in a hot oil pot until cooked.
2. Place the pot on the stove, add a little oil and heat it up. Cook the pork belly cubes over medium heat until lard Stir out, add cooking wine to remove the fishy smell, then add soy sauce and stir evenly before serving.
3. Keep the pork fat left in the wok after stir-frying, add yellow bean paste and sweet bean sauce, and stir-fry until fragrant. Then add the results from step 1 and step 2, along with ginger (minced ginger), a little water, and switch to low heat. Slowly simmer until the sauce thickens, then turn off the heat and mix in white onion (chopped green onions) before stirring well to make the (sauce).
4. Blanch sprouted beans and yellow beans in boiling water until cooked through, then remove. Cucumber slices and radish slices should be rinsed with cold water.
5. Pour the peanut sauce over the cooked noodles and top with step 4 ingredients. Stir to mix before eating.
Homemade old Beijing fermented bean paste noodles
Ingredients preparation
cut the surface into 200 grams, mince 50 grams of meat, and beat one egg. soak in water.shiitake mushroom Add a little bit, 2 and a half cups of fresh broth, 2 tablespoons of vegetable oil, 2 tablespoons of sweet bean sauce, Northeastern fermented black beans,soy sauce 1 tablespoon of soy sauce, 0.5 tablespoon of rice wine, and 0.5 tablespoon of white wine monosodium glutamate，a little sesame oil each.
Steps involved
1. slice the surface and place it in a pot of boiling water, adding a little fine salt, cook for about 10 minutes until done, remove and place into the bowl with noodles, then pour in boiling broth.
2. Heat a wok over medium-high heat and add an appropriate amount of bottom oil. Beat the eggs first, then fry them until cooked and remove from the wok. Add Pork Fry the filling until it changes color, then add the seasoning and the cooked eggs.
3. Quickly stir-fry over high heat until the sauce thickens, then remove from the wok and serve in a bowl.
