sauced Recipe
AliyahOberbrunner
In fact, the fried noodles in old Beijing are not as complicated as what many friends say and write. Since I was a child, I have consulted and asked many old Beijingers, especially those who are the most particular about food, the descendants of princes and aristocrats who used to be in the flag. These friends all said that frying sauce is not complicated, and there is no need to add too much seasoning and sweet flour paste, soy sauce, salt, sugar, peppers and other things. If you add these things, the taste will be bad. The main thing you eat is the aroma of sauce. <br />When frying, only sauce, meat, oil, rice wine, star anise, onions, and ginger are enough! The authentic method is to select materials carefully, heat in place, stir-fry with just the right amount of water, complete flour sizes, and reasonable seasonal compatibility. Only then can it be called the most authentic old Beijing "fried sauce noodles". The method is described as follows;<br /> First of all, be sure to use dry yellow sauce produced by "Liubiju". Because among the three sauces produced in "Liubiju", dry yellow sauce, thin yellow sauce and sweet flour sauce are all different and have different uses. For example, when making dry yellow sauce, it uses a higher proportion of soybeans, so the fried sauce should be more fragrant. The sweet flour sauce is mainly used on roast duck and dips, and the thin yellow sauce is used in mixing fillings to enhance the flavor. It can also be used with the sweet flour sauce to stir-fry Beijing's famous "Jing-Saued Pork Shredded";<br /> For pork belly, you must choose the best pork belly with clear layers of fat and lean, and cut it into dices slightly larger than soybeans, rather than using any meat filling to make it;<br /> Green onions and ginger, you need to use old green onions and ginger to taste strong enough;<br /> Peanut oil is the best partner for fried sauce. You can also use other oils, but the taste is slightly worse. <br />For rice wine, it is best to use rice wine produced in Shaoxing to make it more delicious. Other rice wine is also acceptable, but you must not use current cooking wine. At this point, all the ingredients for fried sauce were just there, and there were no other ingredients. <br />In fact, it's as simple as that. The key is the technique, heat and time you master when frying sauce. <br />Old Beijingers also have many names for fried sauce, such as: fried sauce, dry frying in a small bowl, fried purple cover, fried stewed pork in soy sauce, etc. Old Beijingers have to make these according to the seasons and seasons. In winter, it is best to fry purple gai and deep-fry braised small meat in soy sauce. Come to a bowl of hand-rolled noodles. It is hot to increase calories and relieve cravings. Dry frying is best in summer. Hand-rolled noodles can be mixed with water and mixed with various seasonal and tender shredded vegetables to make noodles. It is refreshing and delicious. <br />Hui friends also use mutton to make it, and the taste is quite delicious. Vegetarians can also use eggs to fry sauce. In short, friends of all ethnic groups in Beijing also have Zhajiang Noodles, each with its own characteristics. <br />The following stir-fried spoon will introduce to friends the authentic "Old Beijing Zajangnoodles" practice;
