Chinese Food
Old Beijing fried sauce
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Fried sauce. Each family has its own way of doing it. And [the old Beijing fried sauce] usually adds dried yellow sauce. I use two other sauces besides dry yellow sauce. Fried with shallot. With minced pork with five flowers. Not to mention how fragrant it is. There's no noodles in this recipe, because if it's called old Beijing fried noodles with sauce, I only have cucumbers and eggs in my family now. It seems insincere. It's a dish that every family can make. How can I bother you to watch? If you want to talk about this serious side dish, you can't have ten or eight dishes - in addition to cucumbers, vegetables (egg cakes), yellow flowers, fungus, bean sprouts, radishes, dried beans and so on. It's better to roll noodles by hand and eat them with fried sauce. It's not a problem with commercial cut noodles and noodles. Sometimes it's convenient to eat fried noodles. How can I get there quickly? Once the noodles are cooked in the market, you only need to fry the sauce in advance. You can eat it whenever you want. It's hard to roll the noodles by hand. I have to have time to roll the noodles. No, so I don't have that time today. I don't have that time
Cooking ingredients
Cooking Steps
Step1:This is my three kinds of sauce. It's very salty. 100g water is a conservative amount. Either put less sauce when eating or put more water when making sauce. The brand of dry soybean paste and sweet noodle paste is Wang Zhihe. The brand of soybean paste is Xinhe. It can provide reference for you. You can also change other brands.
Step2:Put the three sauces in a large bowl. Add wine and water to drain and mix well.
Step3:Dice the streaky meat. If you are careful, separate the fat meat from the thinner one. Put the oil in the pan. Stir the fat diced meat and the lean diced meat.
Step4:Stir fry the diced fat until it is crisp and golden.
Step5:Stir fry the diced lean meat.
Step6:Cut the onion and half of it into large sections. It's easy to remove. Cut the other half of the green onion and put it in the fried sauce later.
Step7:You may not have enough oil to fry the diced meat just now. Add some more oil. Fry the shallots and onions. Fry them until they are golden on the edge. Leave the oil in the pan.
Step8:Put the mixed three way sauce in the oil pan. Stir it over medium and low heat. You should see the sauce bubbling. It means the water is boiling, but it is not violent. So you must keep the heat low to fry.
Step9:Stir fry until the oil is absorbed. Put in the diced meat. Stir for two minutes.
Step10:Finally, put in the scallion and stir fry well.
Step11:In a large bowl. Sealed. Refrigerated. If you can't finish it for a while, you can refrigerate it separately, or put it in the pot after one week's refrigeration. Add some water and reheat it for sterilization. I usually make sauce in advance in the evening. It can be my husband's night snack. And I want to eat noodles with fried sauce the next morning.
Step12:The fried sauce put in the refrigerator for a few days will volatilize some water. When you stir fry it, you should also add some water to stir until it bubbles. Stir for a while. Fried sauce can not only mix noodles, but also dip pickles. It is better than dip soybean sauce directly.
Cooking tips:1. Stir fry the sauce over low heat. Frequently copy the bottom and turn it to prevent the paste. 2. Different brands of sauces have different saltiness and consistency, so the water quantity is only for reference. Add more water to the thick sauce. Don't stir fry it. Add more water. It's easy to stir fry. The finished product is still dry. It's not delicious. 3. There are also differences in the color of the sauce. Some sauces are light in color. If they don't look good, add a little bit of raw color before scallion. There are skills in making delicious dishes.
