Slag river, old Beijing-we often eat this delicious food, and I left a deep impression on it in my childhood memory. Fried sauce can be made into meat fried sauce and various vegetarian fried sauces (shrimp skin fried sauce, egg fried sauce, etc.). In the winter at that time, there were no out-of-season dishes, only Chinese cabbage, radish and potatoes, and the noodle code was very single. Now, in the dregs of old Beijing, you can fry a bowl of delicious sauce according to your own taste all year round, and enjoy it with various noodles (such as Chinese cabbage, celery, bean sprouts, soybeans, radishes, oil wheat vegetables, bitter chrysanthemum, lettuce, cucumbers, shallots, Toona sinensis, etc.).
material
Ingredients: yellow sauce 150g, sweet noodle sauce 150g, pork belly 200g;;
Accessories: oil, ginger, onion, noodles, cucumber, radish and leek.
Laobeijing Zhajiang Noodles
1
Ingredients: sweet noodle sauce, yellow sauce, peeled pork belly.
2
Dice the pork belly and separate the fat from the thin.
three
Put oil in the pan, stir-fry the fat diced meat for a while, then add Jiang Mo and stir-fry the lean diced meat.
four
Add sweet noodle sauce and yellow sauce mixed with chopped green onion.
five
Stir well, don't worry, stir in one direction with a spatula to prevent scratching the bottom of the pot.
six
Stir for about 10 minute, the color of the sauce will change from light to dark, and the oil will be fully integrated into the sauce, so that it can be taken out of the pot.
seven
Face code materials: cucumber, radish, leek.
eight
Slice cucumber, radish and shallot.
nine
After the noodles are cooked, put them directly into the bowl with chopsticks without adding water.
10
Add the fried sauce and noodles into the noodle bowl, mix well and serve.
skill
Pay attention when frying sauce, there will be big bubbles splashing out when the sauce is cooked, so be careful not to burn your hands at this time.
In addition: you can fry more sauce at one time and save it for next time. Heat it before eating.