Old Beijing noodles
By VicentaLakin
Old Beijing-class noodles, summer food。
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for Old Beijing noodles
1
The starch is soaked with some water that it is all dissolved into water starch。
2
Pork cuttin, put it in the bowl, add a little water starch, grab it with your hands, so the meat will be tender。
3
Hot pot oils, 70% onions, fragrance。
4
Skinned meat, turned white。
5
Join the raw smokes, the pepper noodles continue to boil twice, half a bowl of water is added, there is no meat, and the old and salt is blown twice。
6
One minute after the water is released, the water is poured into the starch, making the juice thick。
7
Put it in a clean bowl and the sauce is complete。
8
cucumber-cheese, plate。
9
A clean frying pan, with more than half of the pot, can also adjust the amount of water to the volume of the noodles, boil the fires, and then put the noodles in when the water opens, with a small mix of chopsticks to prevent the pasta from being glued and cuddled。
10
The noodles are boiled and turned into a fire, boiled for about a minute, and the noodles become clear, and they're almost ripe. If not, they can be picked up with a chopstick, bubble in the cool water and taste them。
11
When cooked, the leaking spoon was taken to the cooling basin。
12
With a proper amount of noodles, coded with cucumbers, two more spoons of caviar, mixed and then opened。Old Beijing noodles Make Tips
A small tip: 1 , the meat starch will be relatively young and can be dealt with in the same way; 2 , the sauce will be salty and will be reduced at first and added to its own taste; and 3 , the old Beijing noodles are generally overwatered, and the southern water quality is problematic and unsuitable for this diet。