Old Beijing Braised Noodles
Overview
Braised noodles in old Beijing used to just add fungus, yellow flowers, eggs, and pork belly. Nowadays, you can try adding mushrooms and other fungi to make the noodles delicious and fragrant. Braised noodles are very easy to make. The process is simple and easy to learn. When making, you can use one burner to make braised noodles and another burner to make boiled noodles. You can have steaming braised noodles in just over half an hour
Tags
Ingredients
Steps
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Wash the goldenrod, fungus, shiitake mushrooms and hericium and soak them in water. Be sure to keep the water used for soaking the shiitake mushrooms and discard the other water after soaking. Then cut off the hard knots at both ends of the yellow flowers, and cut the mushrooms, fungus, and Hericium into strips
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Cut the pork belly into cubes and simmer the sliced pork belly with soy sauce and cooking wine
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Beat two eggs and set aside
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Chop green onion and ginger
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Put oil in the pot, fry the aniseed, peppercorns, cinnamon, etc. until fragrant and then remove them
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Then add onion and ginger and stir-fry
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Add pork belly and stir-fry until cooked through
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Add the yellow flowers, fungus, mushrooms, etc. and stir-fry. Keep stirring with a spatula.
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After stir-frying until the aroma comes out (about two or three minutes), add an appropriate amount of soy sauce, then add an appropriate amount of hot water, and add water starch to thicken it.
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When thickening the soup, turn down the heat and do not boil the soup. Stir the soup with a spatula while thickening to thicken the soup evenly. Then add the eggs, roll them into pieces, add a small amount of salt, turn up the heat, wait for the marinade to roll, pour sesame oil and serve.
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The noodle stew is ready, and the water on the other burner is boiling. Add the noodles. After the water is boiled, take out the bowl, pour the stew on it, and a bowl of hot and fragrant stewed noodles is ready
