Old Beijing noodles

A thousand people can make a thousand tastes. It's not the same as a foreigner's Quantification Dirk. We've got the soy noodles in the north and the south, the soy sauce in the south and the soy sauce in the north. I've been looking into the pasta of the Won-Jo. That's the two-worded tunnel! And there are three ways to make the old Beijing noodles -- the soy tunnel, the code tunnel, the noodle tunnel! And the most important thing about the noodles is that it's in the middle of the tunnel, and it's about to have to pick a half-breathed bouquet, with onions of garlic acne, so that it's diluted, and it's mentioned, and it's better to use the old salsa, which is bitter for a long time, without the olds. The most common one in the market is a six-squad sauce, and the hard to find is a cuisine sauce, made by a manufacturer, a necessary killer who makes noodles

Recipe Recommendations

Liubiju dried yellow sauce appropriate amount
Liubiju sweet noodle sauce appropriate amount
seasonal vegetables appropriate amount
handmade noodles appropriate amount
pork belly appropriate amount
Oil, sugar, chicken powder appropriate amount

sauced
mix
three-quarters of an hour
ordinary

Steps for Old Beijing noodles

And the six of them shall be on the soy sauce and the six on the sweet side. It's better to use the old-word mayonnaise on the sauce, and it tastes so good when it's too good to smell。

Take the dry mayonnaise, dilute it with yellow wine, the effect of which is to take off the soybeans with the force of the wave. Of course, you can use the soy sauce, if you want, a little bit of the soy sauce, or you're gonna put it away, or you're gonna get sick. Then it's good sauce: sweet sauce = 1:1 ratio, mixed in with sweet sauce。

Prepare five flowers, half fat, and cut each one. Gingertail, garlic and onion flowers are perfect

An egg made of hand-carryed egg face, the first time that it was made, it felt like the face had to be dried up, or when it was cut in the back, the noodles were stung together. The only reason for this is because it only tastes like a thick paste with the sauce, and if the paste is mixed with the sauce, it tastes like half the flavor。

It's oil in the pot, it's not less, it's sauce, it's fried, it's smelly, and it's on the sauce。

And then you're gonna stay in the hot, hot, hot, and then you're gonna blow up the tatter

When the fat gets out, it's shrunk

Put it in ginger

You can't cut it in pieces if you put it in thin meat, you have to cut it in ding, and when you blow it in the pot, it shrinks

I'll put it on the onion

Inverted the sauce

It's going to be a fire, when the sauce's going to boil, and people are going to have to go on and on and on and on and on and on

Add water when the sauce and oil are balanced. This water is added three times, and it's meant to give the water in the sauce a little real dry, and the middle and the thickness of the sauce

It's a long way to go, but it's too much work

Similarly, the third time water is added, and every time it is added, the sauce and oil are even

It's been like this for almost 20 minutes

Half an hour later, the sauce is finally ready, it's much darker, it's completely separate from the oil, it's full of oil, it's the water in it, it's the sauce

It is important to say that this is not only a nutritionally rich young man, but also a critical reminder that he will eat slowly, snuck through the code to the benefit of digestion. They're all basic. They're a bunch of garlic and vinegar

Four yards is four seasons of peace, five yards of thought. Six yards is six, six yards is six, seven yards is six, and that's Yang Kai Tai