In the early years of the Republic of China, in Zangjiaqiao, northeast of Hufang Bridge in Beijing's Xuanwu District, there was a pasta shop called Guangfuguan, where the noodles were cheap and good, and there were many customers. The shopkeeper is a woman surnamed Mu who lives with her daughter.
One day, several regular customers said to the mother and daughter: "The noodles are tired of eating, can you change the way you eat it?" According to the requirements of customers, the mother and daughter pulled the noodles into knots and cooked them, fished them out, mixed shrimp sauce to eat, felt that it was not tasteful enough, and fried to eat, the taste was really different. The stir-fried knots are thus initially formed.
Since then, the mother and daughter have repeatedly tried and improved the ingredients, and finally made the stir-fried knots famous. Guangfuguan is located at the southern end of Zangjia Bridge, which is the intersection of The Five Roads of Tangzi Street, Hanjiatan, Wudaomiao, and Yangmeizhu Xie Street, just like a village, the owner's surname is Mu and there is no man, so some literati and scholars jokingly call Guangfuguan "Mujiazhai".
Later, Guangfuguan was gradually forgotten by people, and Mujiazhai fried knots were still famous. Most of the people who went to The Liuli Factory were literati, and after visiting the Liuli Factory, many celebrities patronized Mujiazhai. At that time, after tasting it, a famous calligrapher poured ink inscription poem said: "Twenty loads of ephemeral tourists Yanjing, every meal is unforgettable Mu Guiying." Sending a message to her waitress, she once went to the spoon herself.
The famous painters Hu Peiheng and Yu Fei also donated calligraphy and paintings, and they praised the fried knots. In 1953, the female owner died, and the Guangfuguan was closed because no one had inherited it.
Due to the booming business of Mujiazhai's fried knots, many restaurants have followed suit, and the "Enyuanju" in Li Sha Hat Hutong (now Dali Hutong) outside the door is the most famous.
The founders of Enyuanju were the Ma Donghai brothers from Hejian County, Hebei Province, who went to Beijing in 1929 to learn how to make fried knots and innovate them, which soon became famous in Kyoto. Stir-fried knots, with its unique style, add a new twist to Chinese pasta.
Press the passing ground
Since the mother and daughter of Guangfuguan created it, fried knots have become a good product of Beijing-style snacks. Now it is more famous for Enyuanju's fried knots. The reason why fried knots are popular with the majority of customers is because after the knots are boiled and fried, they are chewy, light and delicious.
Golden yellow fried knots with turquoise fresh vegetables, color, aroma, taste are complete, meat and vegetarian collocation, eat to the mouth oil but not greasy, especially by the northerners welcome, many Hebei, Tianjin, Inner Mongolia, Shanxi, Shaanxi hometowns, as long as they go to Beijing, they must eat a bowl of fried knots.
Enter the back kitchen
raw material
500 grams of flour, 100 grams of beef, 100 grams of fresh vegetables (spinach, garlic, green beans, diced cucumbers), a pinch of salt, 50 ml of soy sauce, 5 ml of vinegar, 75 ml of sesame oil.
Recipe 1 Add the flour with water (about 150 ml) and mix well, knead into a stiff dough and cut into knots the size of soybeans; remove the fascia from the beef and cut it horizontally into shreds or minces; and cut the fresh vegetables well.
2 First, slowly pour the knots into the pot of boiling water, and on the other hand, use a shovel to press against the bottom of the pot and stir in one direction so that the knots do not sink to the bottom. After pouring, stir every one or two minutes, and gently spread the glue together, until the knots are all surfaced, immediately use a colander to fish into the cool water to cool, remove the sticky part of the knots, so that the knots become refreshing and clean.
3 Sauté the shredded beef or minced beef in sesame oil for half a minute on high heat. Add soy sauce, salt and vinegar and stir-fry for a while, pour in the cooked knots, continue to stir-fry for half a minute, and then add fresh vegetables and stir-fry until the taste is ready.
Features: yellow and green, soft and mellow and chewy, delicious and hunger-resistant, economical.