As a Beijinger, this old Beijing fried sauce is not strange to me! Eat it when you are young, often eat it in the winter, because it is convenient and easy to save: the noodles are cooked in the pot, and the water is twice in the middle; the sauce is just right, add the food to eat together, staple food, meat, and vegetables. With, the nutrition balance is comprehensive! I used to do it twice for Mr. Frog, but for the convenience of the map, I didn’t put the dish code. Today, I came to an orthodox old Beijing noodles. I chose the menu as much as possible because the old Beijinger eats noodles and eats. The menu is the vegetable code. I have 5 kinds of dishes and a bowl of sauce (usually about 8 small dishes with sauce)! In addition, this sauce is also the focus, the proportion of fat and lean meat should be mastered, and the sauce is also very particular. The best choice for the six must-have sauce, but in France, can not buy the dried yellow sauce of Liu Biju, the mother gave it to the domestic If you buy an old talent, you will have a look (in fact, taste it, the taste is good, the sauce is quite good)! Although I can't talk about this authenticity, I have been ignorant since I was a child, and I have been taught by my ancestors. It should be said that it is still good. Although it is not comparable to those ancestors, it is not a big deal for each family. the same. This is the practice of using only dried yellow sauce and sweet sauce, and there is no "fresh" stuff like sacred ketchup. Nowadays, there are more and more restaurants that eat fried noodles, but the old Beijing noodles are still the most authentic in the old Beijing people's home!
The same amount of onion ginger is chopped for use (garlic peeling for cooking, but the situation is not special).
The cabbage is washed and shredded, the cucumber is cut into pieces, and the water radish is peeled and shredded.
Dry yellow sauce and sweet sauce are prepared in a 2:1 ratio.
The fat and lean meat are minced separately (domestic conditions are more convenient than here. Unless you want to have a special ground meat outside the chef who specializes in meat, otherwise the supermarket will only sell pork belly slices, or the meat is twisted. But it was mixed up).
Make a pot of water, after the water is opened, the green beans (not bought with broad beans, so replaced with green beans) are put into the water and cooked for use.
Remove the green beans, put the soybeans, cook and peel the dishes for later use.
Remove the soybeans and put in the bean sprouts and serve in a tray.
Remove the bean sprouts and put in the cabbage and serve in a tray.
Heat the oil in the pan, add the onion ginger and sauté the fragrant, add the minced meat and stir fry until the oil is released.
Then add the lean meat and stir fry.
Then put the dried yellow sauce into the stir fry.
Add the sweet noodles and stir fry.
Add 400g of water to the fire and turn it into a small fire to continue.
In the process of tanning, you should constantly stir the stir fry to avoid shaving.
The water in the pot is dried, the sauce is viscous, and the blistering is kept, and the sauce can be hung on the frying spoon.
After the sauce is cooked, the tray can be removed.
Start another pot, make water in the pot, boil and then add the noodles. Cook the pot twice and boil. After cooking, you can eat it directly (pot noodles), or you can go to the table after passing the water (over the water), pour the sauce, and serve with the dish.
1. The sauce is not too scared, so many sauces that have not been eaten can be stored in the refrigerator, and can be taken out when eating. It can be eaten with vegetables such as cucumber, or it can be eaten with scallions and burritos (Shandong pancake rolls). 2. Onions and ginger are the best. 3. Don't put too much minced meat, add it according to your taste. 4. The ratio of the sauce is 2:1. Put too much sweet noodle sauce and panic. The dried yellow sauce is salty, so there is no need to put another salt. 5. It is not recommended to add soy sauce because it will already be salty. I don’t need to add soy sauce for coloring. I don’t put soy sauce. The color is very deep. Personally, as long as the ratio of the sauce is well mastered, the old lady never puts soy sauce every time. The sauce is dark brown. 6. Be sure to put the water in the system, dipping the sauce and dipping the sauce. The focus is on the “熬”. The food is the sauce that is pulled out. When you drank the sauce, you should pay attention to the small fire. It is not suitable for the fire. 7. You can also put garlic in the dish. In fact, eating garlic in the summer is good for health. However, because the situation is quite special, you don't have garlic.