Fried noodles
By VicentaLakin
In old Beijing, it's common to have pork porridge sauce. It's fried with half-fat pork onions, ginger, garlic, and so forth, with butter sauce, and a little murmur on the pan for 10 minutes. When the platinum is sore, the skin is red, the scent is so full. The noodles are based on the seasons and are called “full size”. In the early spring, strangling bean sprouts (known as strangulations) were used, with only two blades of radish, and with the rest of the year ' s vinegar. At the end of the spring, fresh pretzels are placed in the sauce, called pepper sauce, with a brand of garlic, sprouts, strangling, green bean bean mouths, radish and silk. In the early summer, new garlic, cucumber beans, cucumbers, lentils, herbs, etc. were used as a brand。
Recipe Recommendations
- diced pork belly 250g
- dried yellow sauce 200g
- soybean paste 100g
- soybean appropriate amount
- celery appropriate amount
- cucumber appropriate amount
- carrots appropriate amount
- minced garlic appropriate amount
- soy sauce a little
- cooking wine a little
- pepper a little
- white sugar a little
Steps for Fried noodles
1
Prepare mayo and soy sauce, 2:1 ratio
2
Water's out
3
Meat cuttin, made of salt, wine, raw, pepper
4
Cucumbers, carrots, onions, soybeans made early, celery cuttin, a little onions
5
Onions
6
Down to meat
7
Put in the leaked sauce, with appropriate water
8
Add a little wine, a little garlic paste, and keep mixing
9
The sauce can get thicker
10
The water's coming down
11
In the bowl
12
I'll just use the ketchup, add the pre-prepared noodles, like the garlic, and make another garlic