Beijing noodles
By VicentaLakin
I asked more than once where Beijing friends eat the best fried noodles, and I got an odd answer: our home. Then I began to realize that many of the capital's “indigenous people” had a bowl of their own fried noodles. Having a Beijing buddy on the air, let me, a Southman who likes to listen to Devon, share the old Beijing noodles if they taste like a bowl。
Recipe Recommendations
- pork belly 200 grams
- green onions art. 1
- cucumber art. 1
- Jiang 3 tablets
- water radish 6pcs
- sweet sauce 2 tablespoons
- dried yellow sauce 2 tablespoons
Steps for Beijing noodles
1
First, let us review the material。
2
Cut the bouquet into meat and drive the oil out of the boiler with a little fire。
3
The healthier way to do it is to fire the meatcracker to that extent。
4
A little bit of gold and a little bit of gold, and then a little bit of platinum。
5
Sweet pasta and dry butter (some swirling of water) are put in the oil pan at 1:1 and made of small fire. During that period, you can add ginger。
6
Cut the onion part into membrane and add it to the sauce and continue to fry。
7
Finally, we'll add the meat and then we'll make a pot with sugar and yellow wine。
8
Let's enjoy the sauce of the oil blossoms, the absolute cooling of the heat and the accelerator。
9
Cut the onions and the cucumbers, and the radials become thin。
10
Then we can set the table togetherBeijing noodles Make Tips
I SUGGEST YOU PICK THE FAT PART OF THE CHOICE OF BOUQUET, WHICH IS THICKER. 2. TRY NOT TO LEAVE TOO LARGE A THIN PIECE OF MEAT ON THE CUTTING OF MEAT, AND IF SO, DIVIDE IT IN TWO. IN THE ABSENCE OF A SIX-X DRY MAYO (WHICH I DID NOT BUY THAT SAME DAY), IT COULD BE REPLACED WITH SOYBEAN SAUCE, BUT NO MORE WATER。