The popularity of fried noodles in Beijing can be seen in the old Beijing jingle about fried noodles:
"Green bean mouth, toon sprouts,
blanched leeks cut into segments; celery, lettuce, slices,
dog-tooth garlic should be broken into two cloves; bean sprouts, remove the root,
top flower with thorns of cucumber should be cut into thin julienne.
Cucumbers should be cut into thin julienne strips; heart beauty, cut into several batches;
blanched river beans chopped into small pieces; small carrots with green tassels;
chili pepper and sesame oil dripping a little bit, wasabi splashed to the spicy nose eye.
The fried noodles are only a small bowl, but seven plates and eight bowls of noodles."
In old Beijing, it was common to see diced pork fried in sauce. It is half fat lean pork with onion, ginger, garlic and other fried in the frying pan, add yellow sauce, cover the pan with a lid on a low fire cooing for 10 minutes. When the diced pork is yellow sauce through, the skin of the meat is bright red, and the flavor is overflowing. More sophisticated is the tenderloin fried sauce three fresh (shrimp, tenderloin, sliced yulan) fried sauce, etc., and muxi (egg) fried sauce, fried tofu sauce, roasted eggplant sauce and other vegetarian products, oil but not greasy. Old Beijingers ate noodles with fried sauce, cold days to eat hot, so-called "pot pick" (completely without water), hot days to eat water noodles, but the soup to grate all. According to the season with a variety of seasonal vegetables, so-called "full yarder". In early spring, bean sprouts with their heads and tails pinched off (called pinched vegetables), small water radish tassels with only two cotyledons, and leftover Laha vinegar from New Year's Eve are poured on top. In the late spring, the sauce is made with fresh peppercorns, known as peppercorn sauce, and the pasta is made with green garlic, toon sprouts, pinched sprouts, green bean sprouts, small radish tassels, and juliennes (strips). In early summer, the new garlic, blanched fresh peas, cucumber, lentils, leeks, etc. for the noodles.
Korean Fried Noodles
There are also different styles of fried noodles in Shandong, Hebei, Shanghai, Guangdong, and Northeast China. Korea also has fried noodles with sauce, which was brought to Korea by Shandong merchants, and is flavored with chunjang (black bean sauce), with onions, shrimp, and meat. Fried noodles are now also sold in Japanese fine restaurants, but the presentation is quite elaborate, with shredded green cucumber around the perimeter of the plate, noodles in the center plate, yellow scrambled eggs in the core of the plate, and a pinch of purple fried sauce in the center, resembling a dish of handicrafts. [edit]Fried Sauce Noodle Practice A Hot Fried Sauce Noodle Practice
Raw materials:
Hand-rolled noodles or hanging noodles (with hand-rolled noodles will be more delicious), five-flower meat, a variety of side dishes, oil, cooking wine, minced green onion, minced ginger, sugar, yellow sauce (if you can't buy it, you can replace it with soybean paste), sesame oil.
Procedure:
1. Cut the meat into dices the size of soybean grains.
2. Heat the oil and put the meat, after browning, put onion, ginger, stir frying flavor put the sauce in the pot. It is best to put some warm water in the pot, but you only have to add water once.
3. Stir fry on low heat, with a little sugar when the flavor, the sauce becomes reddish-black, put the end of the onion, add sesame oil, cooking wine, stir fry evenly and immediately after the pot.
4. After the sauce is fried and vegetables, noodles and mix well.
Two cold fried noodles in sauce
Raw materials:
Noodles, pork, vegetables, vegetable oil, cooking wine, shredded green onions, ginger, sugar, soy sauce, sesame oil.
Procedure:
1. Cut the meat into minced pieces, soybean size is appropriate.
2. Take a frying pan, pour in vegetable oil, oil eighty-nine percent heat into the diced meat.
3. Meat frying brown, put shredded green onions, ginger, fried flavor.
4. Then put the sauce in the pot.
5. Stir-fry on low heat and add sugar when the sauce is fragrant.
6. When the sauce becomes reddish-black, add sesame oil, cooking wine, stir-fry evenly and then take off the pan.
7. Another pot, the noodles cooked, fish out, a few times through the cool water, the fried pasta sauce and vegetables, noodles and mix well, eat can be.
8. It should be noted that the cold fried noodles in the summer to eat, the South can be eaten in all seasons.
Note:
1. The fried noodles are also called small bowl of dry frying.
2. Side dishes are an important part of fried noodles, and authentic ones usually have more than a dozen side dishes, or seven or eight. Common side dishes are cucumber, green beans, soybeans, green garlic, celery, bean sprouts, radish tassels, radish, etc., green beans, soybeans, celery need to blanch with water before mixing.
3. Both dry and thin yellow sauce can be used. If it is a dry sauce, it should be thinned before use.
Three Another way to do it
Ingredients: northern ramen noodles (250 grams), stringy pork (250 grams), dried marinated soybeans (4 pieces), cucumber (half), egg (1), hairy soybean kernels (100 grams), red onion (3 capsules)
Seasonings: oil (4 tablespoons), salt (1 tablespoon), sweet noodle sauce (3 tablespoons), Pixian bean paste (1 tablespoon), sugar ( 1 tablespoon), cornstarch water (half a cup)
Practice:
1, cleaned cucumber shaved into thin, red onion peeled and chopped; soybean kernel into the boiling water scalded, over the cold river drained of water.
2, brine dried beans cut into diced, eggs into a bowl, beaten into the egg for use.
3. Heat 1 tablespoon of oil, pour in the egg mixture, fry the egg cake over low heat, and then cut into egg shreds for use.
4: Heat 3 tablespoons of oil, sauté the chopped red onion, then pour in the pork and stir-fry the minced pork, then pour in the dried beans and stir-fry well.
5, add 3 tablespoons of sweet noodle sauce, 1 tablespoon of Pixi County bean paste, 1 tablespoon of sugar and 1 cup of water, stir well, boil and drizzle half a cup of cornstarch water thickening, made into a fried sauce standby.
6: Boil half a pot of water, add 1 tablespoon of salt, stir in the ramen noodles and bring to a boil over medium heat, then tap the water twice, then drain.
7: Transfer the noodles to a large bowl and top with the cucumber, egg and soybeans.
8: Spoon in the fried sauce ingredients, drizzle with the fried sauce, and toss well before serving.
Tips:
1, pork should be selected half lean preferred, cooking will be stirred out of lard, used to mix the noodles will be smooth and fragrant, with the whole lean pork flavor will be much less.
2, sweet noodle sauce is to do fried sauce essential seasoning, it is the flour as the main ingredient, by making and holding fermentation made of a sauce-like condiment.
3, sweet noodle sauce sweet and salty, both soy sauce and ester flavor, suitable for cooking sauce burst and sauce burning dishes, but also can be dipped in onions, cucumbers, roast duck and other dishes.
4, to the fried sauce seasoning, spicy people can add bean paste, do not like spicy people can add soybean paste; in addition, the side dishes can be changed according to personal taste, such as the soybean seeds into bean sprouts. [edit]Nutrition of Fried Noodles Healthy Fried Noodles
</B> The main ingredients of fried sauce are noodles (rich and strong powder), pork and vegetables. Noodles are easy to digest and absorb, and have the effect of improving anemia, strengthening immunity and balancing nutrient absorption. And pork is rich in high-quality protein and essential fatty acids, and provide hemoglobin (organic iron) and promote iron absorption of cysteine, can improve iron deficiency anemia; has the effect of tonifying the kidney and nourishing blood, nourishing yin and moistening dryness; but due to the high cholesterol content of pork, it is not suitable for obese people and people with high blood lipids to eat more.
More vegetables as the "noodle code" is very necessary, only in this way can make the fried noodles become a healthy diet. Otherwise, there is too much salt, too little fiber, and not enough vitamin C and potassium. The sauce itself is high in protein and B vitamins, making it a good match for the flour.
Of course, it should be noted that:Because pork should not be eaten with umeboshi, licorice, carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, parsley, turtle, rhododendron, buckwheat, quail meat, beef. So avoid using the above ingredients when making fried noodles. In addition, you should not drink a lot of water after eating pork-based fried noodles.