The standard of toughness, smoothness and moderate hardness. To make minced meat, the pork is sliced and fried in a hot oil pan. At the same time, ginger, salt, seasoning noodles, spicy noodles and aged vinegar are added and fried thoroughly. Stir-fry tofu, day lily, and fungus as the base dish, spread eggs into egg skins, cut them into prismatic pieces, and add chopped garlic seedlings to make pickled vegetables. When eating, first cook the noodles and put them into a bowl, then pour the soup, put the pickled vegetables and pickled vegetables.
Qishan noodles require a wide soup, that is, the soup is multi-faceted and less, and it highlights the sour and spicy taste. The so-called frying and frying means that noodles should be hot and hot, and there should be more oil to reflect the characteristics of this noodles. Qishan noodle is a kind of local specialty pasta with high carbon hydrate and high saturated fatty acid.
Zhajiang Noodles: The common one is diced pork fried sauce. Pure is to fry semi-fat diced pork with onion, ginger and garlic in an oil pan, add yellow sauce, cover the lid and simmer 10 minute. At this time, the diced meat was covered with yellow sauce, and the skin of the meat was red and bright. The four flavors were diced pork tenderloin fried sauce with three fresh (shrimp, tenderloin and magnolia slices) fried sauce, and other vegetarian products such as osmanthus (egg) fried sauce, fried tofu diced sauce and roasted eggplant diced sauce, which were oily but not greasy. Old Beijingers eat Zhajiang Noodles. In cold weather, they pay attention to eating hot food, which is called "pot picking" (no water at all). In hot weather, they have eaten the water, but the soup has to be grated. According to the season, with a variety of seasonal dishes, it is called "comprehensive code". In early spring, use bean sprouts with pinched heads and tails, radish tassels with only two cotyledons, and pour the remaining Laba vinegar. In the deep spring, put flowers and pepper seeds in the sauce, which is called pepper sauce, and the flour code is green garlic, Toona sinensis bud, pickled vegetables, green bean mouth, small radish tassel and silk (strips). In early summer, fresh garlic, blanched fresh peas, shredded cucumber, shredded lentils, and leeks are used as noodles.
Simply put, there is soup on the noodles with minced meat, so you can eat warmly. Zhajiang Noodles has sauce, and there are all kinds of vegetables in summer, so you can dip them in and eat them.