At the beginning, it is estimated that many friends will think it is very exaggerated. In fact, for food, it is not only delicious, but also its food culture and position in the hearts of ordinary people, which is more obvious than simply eating, with a little mysterious meaning, or the reason why it becomes a special food.
Speaking of pasta in Beijing, for many people, Zhajiang noodles are the most famous, not only in many local restaurants in Beijing, but also in Zhajiang noodles, Beijing. It is the symbol of Beijing pasta. But why do I say this noodles with gravy? It can be compared with New Year's Eve, not Zhajiang Noodles.
Let's talk about the eating habits of old Beijing first. In the past, ordinary people mainly wanted economy, simplicity and ease. The cost of slag river surface itself is low. If you have plenty of money, you can fry sauce with diced meat. If you are short of money, you can fry sauce with eggs. A big bowl is delicious and enjoyable. It can be said that every household will eat it often. There will be no strange or nostalgic thoughts.
Noodles with gravy are different, and the requirements for materials are more particular, and the practice is relatively cumbersome and time-consuming. Among them, mushrooms, pork belly, dried seaweed and other relatively expensive ingredients are especially needed. This is a big dish and a dream of most people.
Let's talk about this Tricholoma, which means that this Tricholoma is a key ingredient and must be available. This kind of mushroom is mainly produced in Inner Mongolia grassland. After artificial picking in the wild, it was transported to Beijing via Zhangjiakou, hence the name Tricholoma. Because the output is scarce and delicious, it is expensive. Even now, although it is cultivated artificially, it is much more expensive than other mushrooms.
In addition, this auricularia auricula and dried dried seaweed are dry goods, and scallops are also needed. The price is expensive, which is beyond the reach of ordinary people. Even wealthy people will not have any stocks, so it limits the popularity and daily consumption of this kind of pasta.
Needless to say, another main ingredient, pork belly. I don't think the current price is cheap. 24 yuan a catty, not to mention the average family of that era. Having said that, it is not difficult to see that the actual materials needed for a bowl of seemingly ordinary noodles with gravy are relatively complicated and the price is not cheap even now.
Although the materials are expensive, it is estimated that some people will say that it is not as good as the New Year's Eve. In terms of cost and production difficulty alone, it is impossible to compare. But as I said before, if you add some historical and cultural background to food, it will be very different.
First of all, the cost of ingredients needed to make this noodle is not low, and it takes time and effort to make it, which makes many people miss it. This is a traditional noodle in Beijing, so you have to eat it anyway, right? When can I eat it? Generally, when the elderly have birthdays and hold birthday banquets, this bowl of noodles becomes the finale. This bowl of noodles with gravy is the last bowl of noodles. Seeing this, the birthday banquet of the elderly at home can be compared with the New Year's Eve dinner, and it is the finale, which is enough to explain the status of this bowl of noodles. It looks ordinary, but it has profound meaning in it.
Although it is not as exaggerated as the old saying goes, in my memory, this bowl of noodles can't be eaten several times a year. Even now, it is not always available. Why? Because it's really troublesome to do, even if I love cooking and tossing, it takes more than an hour to do this, and sometimes I just give up a bowl of noodles. The restaurant outside is even worse than the authentic one. Also limited by materials and practices, it can't sell at a high price. This is just an ordinary bowl of noodles. So restaurants don't do such thankless business.
I have probably talked about the position of noodles with gravy in the hearts of Beijingers. Let's talk about this noodles with gravy.
Noodles with gravy should be unique to Shanxi in many people's feelings, right? In fact, it is right or wrong. For the north, pasta is the main eating habit. Various toppings and condiments are also rich and varied. Moreover, each region has different practices and tastes, which also forms differences in different places. For example, the slag river surface in Beijing is sui generis, and the materials used are different from those in neighboring provinces. The same is true of this bittern.
Salt water is first and foremost a topping. In Beijing, it is customary to call the last one with thick juice halogen and the last one without thick juice vinegar. For example, the most common tomato and egg noodles, and tomato and egg noodles. The difference is that the former is thickened and the latter is not thickened.
The noodles with gravy in Beijing refers to the bowl of noodles to be said today, and the materials are single and fixed. Other lasagna should be prefixed with materials or flavors, such as diced lasagna.
In that case, what is the biggest feature of noodles with gravy?
This is the bittern, red and bright, and the juice is sticky but not thick. It is said that eating noodles is actually drinking bittern, so there are three sides and seven points of bittern. Coupled with the fresh fragrance of dried mushrooms, dried shrimps and pork belly, whether you drink it in your mouth or aftertaste that fragrance, you are still wanting more.
At this point, we have basically finished talking about this bowl of noodles. Let's start the actual operation and see how to make such a bowl of seemingly ordinary and exquisite pasta.
1, soak fungus, day lily and dried seaweed first, and it is better to have scallops. One thing to note here is that Tricholoma is necessary. Mushrooms are best soaked in dried mushrooms, which will have a stronger flavor. I use fresh mushrooms, so it's light.
2. Put pork belly in cold water, boil it, skim off the floating foam, add onion, ginger and star anise cooking wine, and stew for 40 minutes until cooked. The key to this step lies in this broth, which is the bottom soup of this pot-stewed flavor. It will be more fragrant with broth.
3. Wash mushrooms and mushrooms, blanch them in water, and then slice them for later use.
4. Remove the roots of soaked fungus and day lily, and don't pour out the water soaked in seaweed fungus. After the impurities are allowed to precipitate, this soup is also very fragrant and will be used as a marinade together.
5. After the meat is cooked, take it out and cut it into thick slices, not too thin or too thin. This is the way to cut the restaurant. If you cook it thicker at home, it will be enjoyable to eat, and if you chew it, the meat will be delicious.
6. Remove the onion, ginger and star anise from the stock, skim off the floating oil on the surface and pour it into the water soaked with fungus and dried rice.
7. Then pour in fungus, day lily, dried rice, dried mushrooms and mushrooms, and stew for half an hour. Hanging out the delicious mushroom.
8. After half an hour, pour in the sliced meat, season with soy sauce and salt, and stew for another five minutes.
9. Finally, pour water starch, which is a key step. The viscosity of marinade determines the taste and mouthfeel of drinking marinade. It is recommended to use potato starch, whose viscosity is between corn starch and cassava starch, and the viscosity is suitable and easy to master.
10, pour in egg liquid, stir slowly to form egg flower, and then turn off the fire. At this time, the main work was completed.
1 1, bright and shiny, the key step in the aftertaste is this pepper oil, which is also the key to the reconciliation of this halogen aftertaste. Stir-fry the peppers until fragrant, then take out the peppers and pour the oil on the marinade.
The seemingly simple pot-stewed flavor is complicated in preparation and relatively complicated in process, and it pays attention to the color, taste and consistency required by the finished product. No matter which step you take, you dare not neglect it, or you will fail. It's not a matter of taste, but the time and energy you spend on yourself.
The last noodle, this is definitely a first-class handmade noodle, but it will take a lot of time, so I used a ready-made handmade noodle, which is actually handmade Daoxiao Noodles. The overall taste is not bad, but it is mainly to save trouble.
Pour the prepared sauce on the noodles. When eating, drink the marinade before eating, and finally pull out the noodles. Just two words, comfortable!