Taste of the dish: sauce flavor
Main process: stir-frying
Time required: half an hour
Difficulty of production: normal
Ingredients details
Liubiju dry yellow sauce 250g fine diced pork belly 300g water 1000g cooking oil 50g minced ginger appropriate amount of chopped green onion Old Beijingers have many names for fried sauce , such as fried sauce, dry fried small bowl, fried purple lid, fried braised pork with sauce, etc. For these, old Beijingers have to make them according to the season and season. In winter, it’s best to have deep-fried purple gai’er and fried braised braised pork in soy sauce. The hand-made noodles made by Wan Guo Tiao’er will add heat and satisfy your cravings. Dry-fried noodles are best in summer. Hand-rolled noodles mixed with water and mixed with seasonal fresh shredded vegetables make for an authentic noodle dish that is both refreshing and tasty.
Hui friends also use mutton to make it, and the taste is quite delicious. Vegetarians can also use eggs to fry the sauce. In short, friends of all ethnic groups in Beijing still have fried noodles as a delicacy, and each has its own unique way of making it.
The following is a large frying spoon to introduce to friends the method and process of the authentic "Old Beijing Zhajiang Noodles"; 1
Ingredients for Zhajiang. 2
Dilute the dried yellow sauce with four times the amount of water and set aside. 3
..... 4
Put the frying spoon over high heat and add oil. 5
Add in pork belly and stir-fry. 6
Stir-fry the diced meat until the oil is released, then add the minced ginger and chopped green onion and continue to stir-fry. 7
After the aroma comes out, cook in the rice wine. 8
Pour in the purified soybean paste soup. 9
Bring to a boil over high heat and then simmer over low heat. 10
Stir constantly while simmering. 11
It will take about 30 minutes to thicken the juice. 12
When the sauce thickens, sprinkle with chopped green onion and serve. 13
At this point, the sauce will be fragrant and ready to be mixed with noodles. 14
Hand-rolled noodles with boiled soybeans, shredded cucumbers, shredded Xinmei radish, shredded kohlrabi, minced green garlic, minced celery, etc., mix with fried sauce, and add some balsamic vinegar if you like. Cloves of garlic, haha! Many Beijingers eat this way, which means "authentic" and "tasty"!