As an authentic Tianjin baby, since childhood, I love to eat fried sauce noodles, whether it is the Spring Festival, birthdays, marriages can not be separated from the fried sauce noodles... When I grew up, I learned the difference between Beijing and Tianjin fried sauce noodles... Old Tianjin fried sauce noodles and old Beijing fried sauce noodles have the same place also have their own characteristics, the old Tianjin fried sauce noodles pay attention to the complete range of dishes with a variety of noodles, in addition to the old Tianjin fried sauce noodles are basically fried with sweet noodle sauce, the old Beijing fried sauce noodles are fried with dry yellow sauce, so the old Tianjin fried sauce noodles are basically slightly sweet, is the people's cuisine in Tianjin and Beijing.
This weekend at home to do evil Tianjin Wei fried sauce noodles, the child ate two bowls. hehe. Here's how to share my Tianjin Wei fried sauce noodles:
Ingredients: pork belly, carrots, edamame, gluten, spinach, eggs, flour
Salt, sugar, bean paste, sweet noodle sauce, vegetable oil.
method:
Blanch the edamame beans and spinach and make a dish. Carrots and cucumbers are shredded and set aside.
Beat the eggs and spread them into egg skins in a small pan of oil and cut them into shredded egg skins.
Cut the gluten into strips and fry them in a frying pan.
Add water, sugar and vinegar and heat to a thick consistency.
Wash and dice the pork belly, put it in a pan and sauté.
Simmer until the fat meat comes out of the oil, and when the meat is browned, add watercress sauce and sweet noodle sauce.
Add water, sugar and soy sauce and simmer for 10 minutes.
Bring the noodles to a boil in a pot and cook until the water boils and fishes out. Those who like to be energetic can cross the noodles in cool water, and the noodles will not be too soft and rotten.
The noodles are topped with fried sauce and a few cloves of garlic for a perfect !!!
Here's a special mention: my favorite is fried gluten, crispy, sour and sweet is simply amazing...
