At the beginning of this article, I guess many of my friends will think that it is overstated and exaggerated. In fact, for the food, not only is delicious, more of its food culture and the status of the people in the heart, which is more than simply eat more seem, meaning that there is so much mystery, or the reason why it has become a specialty food.
When it comes to Beijing's noodle dishes, for many people, fried noodles are the most famous, not only Beijing many local pavilions will have, all over the country can also see Beijing fried noodles signature pavilions. It's the most famous Beijing noodle dish, and not only in Beijing, but also in other parts of the country. But why do I have to say that this marinated noodles it can be compared with the New Year's Eve dinner, not fried noodles.
This we have to start from the old Beijing eating habits. In the old days, the people mainly wanted to be economical, simple and trouble-free. Fried noodles themselves cost is low, generous point with diced meat fried sauce, not too generous it can be used egg fried sauce, a big bowl of delicious and addictive and gluttony, it can be said that families will basically often eat. The idea of a big bowl of fried meat and eggs is a good one, and you can say that every family will eat it regularly.
The noodles are not the same, their own requirements for the material is quite demanding, the practice is relatively cumbersome and time-consuming work. In particular, it requires relatively expensive ingredients such as portobello mushrooms, pork and seaweed, which is a big deal for most families.
First of all, the portobello mushroom, no portobello mushroom does not hit the brine, referring to this noodle portobello mushroom is a key ingredient, must have. Self this mushroom produced from the Inner Mongolia grasslands mainly, wild hand-picked, shipped to Beijing through Zhangjiakou, so named Mouth Mushroom. Because of the scarcity of production, delicious flavor, the price is also considered not expensive. Even now, although artificial cultivation is also more expensive than other mushrooms.
Then again this yellow flower fungus sea rice, are dried goods mountain treasures and sea treasures, and to put the dried shellfish, the price is not expensive, not the average person can usually afford to consume, even if it is a well-off family will not be stocked, so it also restricts the popularity of this noodle dish and daily consumption.
The other main ingredient, pancetta, needless to say, the price now I do not think it is cheap, 24 yuan a catty, not to mention the average family back in the day. Having said that, it's easy to see that the actual ingredients required for a seemingly ordinary bowl of marinated noodles, even now, are relatively complex, and none of them are cheap.
While the ingredients are not cheap, I guess some people will say, that can't be compared to the New Year's Eve dinner. In terms of cost and difficulty of preparation alone, there is no comparison. But as I said earlier, if you add a bit of historical and cultural background to the food, it makes a big difference.
First of all, the cost of the ingredients needed to make this noodle dish is not low, and it is time-consuming and laborious to make, which makes it a favorite of many people, and it's a traditional Beijing noodle dish, so you have to eat it, right? When to eat it? Generally, when the old man in the family celebrates his birthday and holds a birthday banquet, this bowl of noodles becomes the grand finale. The last bowl of birthday noodles is this bowl of noodles with marinara. Speaking of here understand it, the old man's birthday banquet, this level can be compared to the New Year's Eve dinner, and is the finale, which is enough to explain the status of this bowl of noodles. Seemingly ordinary but deep meaning in it.
While it is not as exaggerated as the old saying goes, this bowl of noodles has not been eaten more than a few times a year as far as I can remember. Even now, it's still not always possible to eat it. Why? Because it is really quite troublesome to do, even if I love to cook and love to toss, to do this will take more than an hour of time, just a bowl of noodles sometimes give up. It's even harder to get authentic food at outside restaurants. It's also limited by the ingredients and the way they make it, plus they can't sell it at a high price, so it's just a normal bowl of noodles. So the restaurants are not going to do this kind of business," he said.
We've talked about the status of this noodle dish in Beijing, but let's talk about this noodle dish.
Many people have the feeling that the noodles should be unique to Shanxi? In fact, yes and no, for the north, noodles are the main diet. Various toppings and condiments are also colorful and varied. And each region has a different practice and flavor differences, which also formed the differences between places. For example, Beijing's Fried Noodle with Sauce has its own style, and the ingredients used are different from those used in neighboring provinces. The same applies to the marinade.
The marinade is first and foremost a topping. The first thing you need to do is to get your hands on some of the most popular products and services in the world, and you'll be able to do that in a very short time. For example, the most common tomato and egg noodles, and tomato and egg boil noodles. The difference is that the former is thickened and the latter is not. All other noodles have to be prefixed with an ingredient or flavor, such as diced eggplant noodles.
What's the best part of the noodle dish?
It is the brine, color red, juice viscous but not thick, said to eat noodles actually drink brine, there are three points of noodles seven points of brine said, coupled with mushrooms, seaweed fresh incense, meat meat, whether you drink in the mouth, or aftertaste of the aroma that people can not finish ah.
Here we are about the bowl of noodles about the basic chat finished, the following began to operate, see so a bowl of seemingly ordinary and pay attention to a lot of pasta how to do.
1, first of all, the fungus yellow cauliflower seaweed soaked, if there are dried scallops is better. Here is a point to note, portobello mushrooms are a must have, shiitake mushrooms are best soaked with dried shiitake mushrooms, the flavor of dried shiitake mushrooms will be more intense. I used fresh shiitake mushrooms, so it's relatively light.
2, five pork cold water in a pot, boil the pot, skimming foam, add green onions, ginger, star anise, cooking wine, simmering for forty minutes until cooked through. The key to this step is the broth, which is the base soup of the marinade, with broth will be more fragrant.
3, portobello mushrooms after washing blanched, and then sliced and spare
4, soaked fungus cauliflower to remove the roots and pick clean, soaked seaweed fungus water do not pour away, let the impurities precipitate, this soup is also fragrant, will be done together with marinade
5, meat cooked, fish out the cut thick slices, don't be too thin, too thin, that's the restaurant cut method, the home do a little thicker, eat up! It will be addictive, the meat should be chewy to be fragrant.
6, fish out the broth of onion, ginger and star anise, skim the surface of the floating oil, pour into the soaked fungus seaweed water.
7, then pour in the fungus, cauliflower, seaweed, portobello mushrooms, shiitake mushrooms, simmer for half an hour. Hang out the fresh flavor of the mushrooms.
8, half an hour, pour in the meat, add soy sauce, salt to taste, and then simmer for five minutes.
9, finally dripping into the water starch, this is a key step, the viscosity of the marinade determines the texture and flavor of the drink marinade. Recommended use of potato starch, its viscosity between corn starch and tapioca starch, viscosity is appropriate and also good to grasp the degree.
10, pour the egg, slowly stirring the molding of the egg, turn off the fire, this time the main work is completed.
11, bright oil bright gravy, back to the flavor of the key step is the pepper oil, but also this brine back to the flavor and the key to reconcile. Hot oil frying peppers, out of the aroma after fishing out the peppers, the oil poured in the marinade on top of the even Qi.
Looks like a simple pot of marinade, the preparation of materials is cumbersome, the order of practice is also relatively cumbersome, the finished product requires the color, flavor, consistency have to pay attention to, no matter which step do not dare to slow down, or else the work is lost in the collapse, not to eat up the delicious or not the problem, but their own busy half a day, the time and energy consumed.
The last noodle, this is certainly the hand-rolled noodles for the best, but it will be more time-consuming, so I used the ready-made sold hand-rolled noodles, in fact, is the machine pressure hand-cut noodles, the overall taste is well, but also not bad, the main thing is to save time ah.
The good brine, even with the material with the juice to the surface of a pour, eat the first drink of brine and then eat the material, and finally mixing the surface of a scratch, on the two words, comfortable!