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.
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;
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";
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;
Green onions and ginger, you need to use old green onions and ginger to taste strong enough;
Peanut oil is the best partner for fried sauce. You can also use other oils, but the taste is slightly worse.
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.
In fact, it's as simple as that. The key is the technique, heat and time you master when frying sauce.
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.
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.
The following stir-fried spoon will introduce to friends the authentic "Old Beijing Zajangnoodles" practice;
Noodles with diced pork with soy sauce
Recipe Recommendations
- noodles 200 grams
- pork belly 500 grams
- octagonal 2 pieces
- green onion 50 grams
- ginger 25 grams
- cucumber appropriate amount
- mung bean sprouts appropriate amount
- lentils appropriate amount
- qingshui 1200ml
- radish appropriate amount
- green beans appropriate amount
- coriander appropriate amount
- garlic appropriate amount
- MSG 3 grams
- peanut oil 50 grams
Steps for Noodles with diced pork with soy sauce
1
Stretch the dried yellow sauce with clear water.
2
Heat the frying spoon on fire, add peanut oil, add star anise and fry until fragrant, then add diced pork belly and stir fry.
3
Stir fry the diced pork belly until the oil is dehydrated, add chopped green onion and shredded ginger and stir-fry.
4
Stir up the onions and ginger until fragrant, cook, add in rice wine and stir well.
5
Finally, pour in the shredded yellow sauce and stir well.
6
Put the yellow sauce into the pan and bring to a boil over high heat.
7
After the sauce is boiled, change to medium to medium and low heat and cook slowly. It takes about 20-30 minutes. During this period, use the spoon to constantly stir to prevent the pan from getting burnt.
8
When the sauce is halfway dry, add appropriate amount of rice wine again and stir well.
9
The dryness of the sauce can be determined according to your preferences. For example, if you want to eat it dry and fry it dry. Generally, the sauce can be dried to 60%-70%, because the sauce will cool and solidify after it is out of the pan. Very thick, so there is no need to fry the sauce too dry, it is better to leave 30% water, and sprinkle a little MSG to freshen it before taking out the pan.
10
The above amount of fried sauce can be eaten twice by 5-6 people. After being taken out of the pot, it can be put into a crisper to cool. In addition to setting aside the amount for consumption, the remaining fried sauce can be sealed and refrigerated and stored. It is not easy to deteriorate for ten days and a half a month.
11
Serve it with noodles, garlic, chili oil or balsamic vinegar.Noodles with diced pork with soy sauce Make Tips
Characteristics of this side: the color is red, red and oily, the aroma of the sauce is tempting, the meat is rotten and delicious, the sauce taste is mellow and fragrant, the flavor is flavored by a century-old store, and the famous food in the history of the capital. Warm tips: 1. When eating fried noodles, use homemade hand-rolled noodles or pulled noodles to taste better! Office workers can also use dried noodles, and they can make simple and complex noodles at their disposal. 2. Don't be impatient to stir-fry the sauce. It must take enough time and heat it. It is recommended that it is best to use dried yellow sauce, which will have a purer taste. The thin yellow sauce contains a little more flour and has a slightly worse taste than dried yellow sauce. 3. You can make more at a time. The fried sauce will be more fragrant. Eating fried noodles is most suitable for office workers. Just cook the noodles when you go home. Hehe, you can match the noodles according to what you like. This famous old Beijing dish "Dried Pork Zajangnoodles" with fried spoon is ready. If you like this, you can use it as a reference!