Beijing cuisine
BenjaminKuvalis
In my memory, there was a big blue and white bowl, thick fresh fried sauce, my mother's hand-rolled noodles, coupled with a little shredded cucumber. While holding them in my arms and eating them in big gulps, I still didn't forget to play with my friends around me. My mother's advice behind me still seems to be echoing in my ears...<br /><br /> Time flies, and in the blink of an eye, we have reached the age of being parents. Traditional Zhajiang noodles have become a beautiful thing in memory. In the new millennium, can we give our parents some unexpected surprises? Can our children have more childhood memories about Zhajiang noodles? <br /><br />So... in midsummer, the scorching sun, sweet fruits that relieve the heat, and all kinds of seafood full of beach flavor are undoubtedly our favorite flavors this season. They are just like a breeze and a drizzle, silently nourishing our hearts and minds. The overbearing high temperature weather invaded the body and mind for a week. In this summer, we can not only remember the extreme heat, but maybe also remember my family's Zhajiang noodles and my new taste...
VitaWisozk
Among the snacks in old Beijing, there is a traditional food called "fried cake". There are two ways to make fried cakes, one is fried cakes with hot noodles, and the other is fried cakes with glutinous rice noodles. The fried cake is white flour. The noodles are boiled in a boiling water pot. The ratio of flour to water should be appropriate. After being boiled, take advantage of the warmth, apply oil with your hands to grab a piece of noodles and fry it while wrapping the stuffing. It's good to eat it hot, but when it cools, it's cold and hard. If you go back to the pot, it won't be like that anymore. You can't eat it! <br />Another method is to use 80% of glutinous rice flour, mix it with 20% of white flour, combine the flour, put the dough into a basin, and ferment it with water. After the dough is cooked, you can wrap the stuffing and fry it in an oil pan. After frying, the skin is crisp and soft inside. It is good to eat when cooled, and the taste is still so good. Generally, fried cakes are filled with red bean stuffing or bean paste stuffing. They taste in three layers. First, the skin is crisp, then the dough is smooth and soft. The stuffing at the innermost is sweet. Take a bite. It's authentic, ha ha!
JackieBeer
When cooking at home, the first thing is taste, and the second is beauty. You only care about good looks, but you taste like chewing wax. Hehe, that should not be considered. Therefore, at home, you must first pay attention to the taste of your own dishes, and gradually develop them in a beautiful way. You will hope to reach the standard of a hotel! <br /><br />Some friends chatted with me and said what raw materials we were going to buy and what kind of dish we were going to make. Let me calculate carefully, wow, this dish is expensive! Will he eat it himself or recommend it to netizens? I eat too lavishly, and the recommendation cannot be popularized. At most, it is a pleasure. As a result, I can only show off and entertain myself online. In fact, there is no need to. We are the most affordable to cook rough vegetables carefully, and we can also gain everyone's imitation and attention. The authentic way to make things inexpensive is what everyone needs to learn. <br /><br />Putting everything at your fingertips, putting together everything, and doing whatever you have can best reflect the fun of cooking in the family! This time, I have some ingredients at home, but not much of everything. I can't make a plate of vegetables alone. I can only stir-fry them together. So today I'll have a "Beijing Sauce Three Dines". The food is not very good, but it tastes good, haha!
KaleyLynch
I have always wanted to eat authentic old Beijing noodles with soy sauce! Last birthday, my senior beautiful sister made it for me. Unfortunately, it could only satisfy my eyes, but it could not satisfy my wish to eat. But once again, I am very grateful to my beautiful sister for her kindness. Thank you.<br /> Eating a bowl of authentic old Beijing noodles is still my unfinished wish. I wonder if I really have to go to Beijing to eat authentic old Beijing noodles? If you have the opportunity to go, you must eat authentic old Beijing noodles. I also want to eat Brother Chao Shao's new old Beijing noodles to compare which is better, the traditional one or the modern one, haha! I wonder if Brother Chao Shao can satisfy my wish? <br />Although you can eat Zhajiang noodles anywhere in China if you want to, the Zhajiang noodles I have eaten in the south don't seem to taste that way. Today, I finally tried making it myself. It just happened that I have a happy onion companion and a lot of sauces at home. I want to clean up the refrigerator before returning to my hometown and eliminate all the stocks. I don't know if I try it. The taste is really extraordinary. I should have known my unique spirituality towards cooking. Is there anything else I can't do, hehe! <br />As long as there are activities for gourmets, I will actively participate in and present my debut new product, Zhajiang Noodles. I hope everyone will like it!
