The traditional recipe of old Beijing noodles with soybean paste

Overview

When I was young, I studied in Beijing. Because of the delicious food, I spent my free time in all cities looking for old Beijing food. From restaurants to old Beijing restaurants. In my opinion, the best noodles in Beijing are not found in restaurants that sell noodles with old Beijing noodles, but in the homes of old Beijingers who have lived under the roots of the imperial city for generations! I learned how to make noodles with soybean paste from an old bannerman. It’s absolutely authentic!

Tags

• noodles
• beijing cuisine
• summer recipes
• lunch
• students
• cabbage head
• celery
• cucumber
• edible oil
• ginger
• huaxin radish
• liubiju dried yellow sauce
• liubiju sweet noodle sauce
• onions
• pork
• garlic
• green beans

Ingredients

Steps

1. 1 Chop the green onions into mince, either green onions or small onions, or even no onions. (But if you want to eat something authentic, don’t be lazy and use green onions)

   

2. 2 Cut the fat meat into cubes

   

3. 3 Select the lean part of the meat and cut it into dice pieces. Remember not to cut it into small dices!

   

4. 4 Ginger minced

   

5. 5 Shred the cucumber, radish and cabbage, dice the celery, blanch the cabbage and celery and set aside for later use

   

6. 6 Prepare the sauce. Personally, I think Liubiju’s sauce, especially the yellow sauce, has the strongest flavor among all the brands on the market, followed by Tianyuan Sauce Garden’s! Friends who want to eat authentic old Beijing noodles with soy sauce, it is best to use the sauce from Old Beijing Jiangyuanzi

   

7. 7 Use water to slowly spread the yellow sauce. Do not pour all the water in at once, otherwise the sauce will not have such a mellow flavor! When the yellow sauce is done, pour in the sweet noodle sauce and mix well. If you like sweet taste, you can add some rock sugar when frying the sauce. Old Beijing also uses soy sauce and soy sauce. I have also tried it. I personally think it is too salty, but it seems to be more fragrant. Friends with strong tastes can also try it.

   

8. 8 Pour oil into the pot and start frying the scallions. Use more than half of the scallions first, and use more oil (because frying fat meat will produce oil). Otherwise, how do you call it fried sauce?

   

9. 9 Fry the onion until brown and take it out

   

10. 10 Stir-fry fat pork with fried scallions

    

11. 11 Stir out the fat and use a slotted spoon to scoop it out

    

12. 12 Add lean meat and stir-fry until it changes color and set aside

    

13. 13 You don’t need to fry the lean meat for too long, because the meat is still maturing during the frying process

    

14. 14 Now you can put the diced fat pork and the prepared sauce into the pot and fry until fried. Be sure to stir constantly during the frying process to prevent sticking to the pot!

    

15. 15 After the sauce has been in the pot for about half an hour, you can add the lean meat and continue frying. You still need to stir constantly

    

16. 16 Fry for another 15 minutes, turn off the heat, add minced ginger and green onions, and use the temperature of the sauce itself to simmer the onions and ginger. The onions will not be left in the sauce for too long, leaving no aroma and only a stinky onion smell!

    

17. 17 When the sauce is ready, prepare a head of purple-skinned garlic, put some green beans in the noodles, and bite into the garlic when you eat the noodles, it’s so satisfying!