Old Beijing noodles
By VicentaLakin
The pasta in Beijing is made from the pasta of the pasta, and it is made from "twisted, two-twisted, one-swidth" and it's "sliding, smoothing, stretching, smelling" in the mouth. It's a traditional process of mixing a few different kinds of sauce into hot sauce and making meat fried to a certain extent, with a chilling fire that shows the fragrance of attractive colours and fragrances, eating into the mouth, fatness, smoothness, rear odor, and four dishes covered in a faceless orchid bowl, so that customers can eat and look for old Beijing。
Recipe Recommendations
- diced pork belly appropriate amount
- dried yellow sauce appropriate amount
- bean sprouts appropriate amount
- melon silk appropriate amount
- noodles appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
Steps for Old Beijing noodles
1
1. Practice one: the oil in the pot is of appropriate quantity, the temperature is of good cocoon and garlic is of good quality, the pastry is not of a yellow type and the onions are not of good quality, the paste is of a non-transparent nature, and the sweet noodle (8:2) is transferred to the slow stew of small fire and finally a small amount of garlic is of good taste. Cabbage: soybeans, soybeans, celery, pickles, cucumbers, green bean sprouts, cabbage, soy-curd oil, vinegar, pepper oil, garlic2
Practice one: put in a pot the right amount of oil, put in a medium temperature the right amount of cocoon and garlic, flip to garlic the right amount of paste and onions in yellow, flip to platinum the right amount of mayonade in transparency, and move sweet sauce (8:2) to a small fire and slow stew and finally add a small amount of garlic leftover and a proper sauce. Cabbage: soybeans, soybeans, celery, pickles, cucumbers, green bean sprouts, cabbage, soy-curd oil, vinegar, pepper oil, garlic3
Practice II: 100 grams of meat (not too thin, with a little fat) with a small amount of salt, wine, a smooth mix of eggs, paste and garlic cut to the end, three spoons of sweet sauce and a large spoon of soybean bean petals in the bowl. It pours into the pot the right amount of oil, the fire burns up to 80% heat, and the incense comes out of ginger and garlic, and then the meat is cooked. Change the fire, put the sauce on the table, then add a spoonful of June sauce, half a bowl of water, make the fire for five minutes, and when the sauce gets a little thick, add chicken and pepper, then add a little water starch, pour perfume, turn off the fire4
practice iii: soybeans are blistered and poached. the soybeans sprouts are ripe. five flowers and mushrooms are purified and cut to half a centimetre. carrots, white carrots, cucumbers to piches. celery, fragrance cleans the small part. the two boilers are hot and oily, the onions, the ginger, the garlic, the fragrances, the fragrances, and the fragrances of the platinum, so that they can be pumped out of the pork oil, a little wine, and a bit of raw and screeched, and then the meat. the pork oil in the three pots is kept with the meat, the sweet sauce and the dry mayo are evened with the bowl, the sauce is made out of the fire in the pot, and then into five flowers, shrooms, ginger, and the fire slowly lasts for about 10 minutes, until the sauce and the platinum grafts are mixed, and that's good (in the meantime, if you feel dry, a little water). then the juice was gathered, and the white end was added to the fire, and the platinum was ripe with the remaining temperature. the sauce is ready. 4 another pot to boil noodles. put it together with fried sauce and vegetables and mix them when eating. interested people can see http://www.laobeijingzhajian.com/