Old Beijing meatloaf for noodles
By VicentaLakin
Our family is an old Peking, favorite noodle, and we love it more. Every time someone's at home having a birthday, they come to their parents' homes and eat their parents' noodles. Now that parents are old, I'm taking over the job. And this halogened face is a mixture of five flowers, and mushrooms, and yellow flowers, and the fragrance of wooden ears, and you are not content。
Recipe Recommendations
- high-gluten flour 250 grams
- pork belly 300 grams
- fungus 30 grams
- mushrooms 30 grams
- Huanghua 20 grams
- aniseed 2 cloves
- green onion 20 grams
- starch 10 grams
- soy sauce 15 grams
- salt 5 grams
- edible oil 15 grams
- sesame oil 5 grams
- eggs of 2
- salty and fresh
- cook
- an hour
- ordinary
Steps for Old Beijing meatloaf for noodles
1
(b) Early watering of yellow flowers, mussels and mushrooms
2
Cut the yellow flowers off
3
(c) Pre-cooking of the bouquets to the age of eight
4
(b) Oil in the frying pan, with onion flowers and smelts
5
I'll put them in yellow flowers and in wooden ears
6
(b) Inflow of high soup (or hot water) with yellow flowers, bouquets of meat for 5 to 10 minutes
7
Drunk in the starch and slowly in the pan
8
When you're in a little bubble, you're gonna get egg fluid, you're gonna get fragrance。
9
(a) Placing flour in the flour basin, adding a little salt, adding a little bit to the water, and forming a hard pasta for an hour
10
Cut the waking noodles into two pieces and make them thick with a stick
11
Put the face like a noodle machine, then the noodle
12
(a) Placing the lasagna over the curtains, with a small amount of dry powder to prevent binding
13
When the pot is boiled, the noodles are cooked。