Family version of old Beijing noodles
By VicentaLakin
I've been eating noodles from childhood to old age, and I've been eating them for decades, and I love them, and I love them, and I love them. When it comes to fried noodles, it's normal for Beijing people to eat. It's small bowls of dried sauce, small buns, eight brands, vinegar, garlic petals, chili. It's a six-square-squad sauce. It's a two-to-one ratio, and it's going to work. Don't try to be quick. It's the sauce that slows down. Noodle noodles. That must be a strong hand noodle. In winter, you can eat a pot and in summer you can eat water. I just bought the Dragonfish dumplings today, and Mom didn't see it very well. She used them to make pasta, and she used them to talk. Mom's pasta, it's called a swirl, it's cheesy, it's not sticky, it's soup. Mom said it's very nice and delicate, and it doesn't shrink, and it smells like wheat。
Recipe Recommendations
- Arowana dumpling flour 500 grams
- dried yellow sauce 200 grams
- pork belly 300 grams
- cucumber 50 grams
- celery 50 grams
- Beautiful radish in my heart 50 grams
- mung bean sprouts 50 grams
- onion appropriate amount
- Jiang appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
Steps for Family version of old Beijing noodles
1
Get ready to eat。
2
Onions cut。
3
Dry mayonnaise with hydrolytic particles。
4
Five flowers cut to the ground, fat and thin。
5
The goldfish dumplings were added to the proper amount of clean water to make them hard-skinned。
6
Oil is injected into the pot, heat is heated, fatted。
7
I'm going to put the fat on the yellow。
8
Add the cranberry to the color
9
Joining the ginger onions continues to fry。
10
Put it in the mayo
11
Fire, slow down and make sure you don't stick to the bottom. The sauce's darker, sticky, and it's smooth enough to turn off the fire. (This step will take at least 20 minutes to be patient
12
I'm going to open the good ones。
13
The face is then turned into skin with a cane。
14
Scatter some dry flour on the face, and then fold it up like a fan and cut it into roughly the same strip。
15
And shake the good noodles to the flour
16
Ready to like the code. 181921 put it on the top and watered the sauce. 22 with a little bit of vinegar and a little bit of garlic. It's beautiful
17
Sliced celery and bean sprouts, cucumbers and carrots。
18
When the water goes down, the noodles are cooked and the water cools down。
19
Get the noodles in the bowl。
20
Put the number on it and pour the sauce. Just a little vinegar and a little bit of garlic. It's beautiful。Family version of old Beijing noodles Make Tips
It's easier to rub the noodles in advance, and it's easier to adjust them to its own preferences. And I use the goldfish dumpling powder, which is a little higher, and the water doesn't go in once, and you can mix it with chopsticks until there is no dry powder。