The gorgeous transformation of old Beijing fried noodles
As a Beijing native, my favorite noodle is fried noodles with soybean paste. The sauce must be simmered slowly over low heat, and the fat and lean meat used should be 40% to 60% or 30% to 70%. Because soybean paste likes oil, if there is less oil, it will have the so-called soybean flavor, which is a beany smell. Rather than frying the sauce, it is more accurate to say that it is boiling the sauce. The cooked sauce can not only be mixed with noodles, but can also be used for mixing vegetables and cooking. Fried sauce is more delicious, nutritious and hygienic than raw sauce. If you can accept the pancake rolled with green onions, then spreading some fried sauce inside will add more flavor and texture. There can be more or less meat in the sauce, the amounts in the recipe below are just a guide. Because my family needs about 1,000 grams of sauce every time, the following picture also uses 1,000 grams. Considering that ordinary families will not make so much at one time, I converted it into a smaller amount, but no matter what, the sauce should be thinner. There are various yellow sauces in supermarkets now. During the cooking process, you should add an appropriate amount of water, salt, soy sauce or dark soy sauce to enhance the color and flavor. The noodles can be rolled by hand or pressed with a machine, and the thickness and width can be arbitrary. But personally, I prefer thicker noodles with more chewy texture. The noodles can be adjusted according to the season. Generally, blanched cabbage shreds, bean sprouts, cucumber shreds, radish shreds, minced green garlic, etc. are used. You can add some chili oil when eating, which makes the garlic more flavorful. If you don't like garlic, you can omit it. It is not recommended to add vinegar as it will mask the aroma of the sauce. Normally, when eating fried noodles at home, we don’t put them in such a fancy way. Each kind of noodles comes on a plate, and you can choose the amount according to your own taste. Because I have been baking for a while, I want to learn from the Western plating on the table, and I want to make the people-friendly fried noodles look high-end and gorgeous, so!
Staple food
Pasta
