Green bean mouth, toon sprouts, blanched leeks cut into segments; celery minced, lettuce slices, dog teeth garlic to break two cloves; bean sprouts, remove the roots, the top flower with thorns of the cucumber to cut fine shreds; heart beauty, cut a few slices, blanched cowpeas minced dice, small water radish with green wisps; pepper sesame oil drizzled a little, mustard splashed to the spicy nose and eyes. Although the fried sauce noodles are only a small bowl, seven plates and eight bowls are noodles...
Beijingers can't do without noodles, whether it's a New Year's festival, or a wedding or funeral. If you don't eat noodles for a few days, you have to come to two bowls of noodles to relieve your hunger.
Speaking of the noodles that Beijingers eat, it seems that there is a fried sauce noodle now, so that the streets are full of so-called old Beijing fried sauce noodle restaurants. As for whether the noodles in these noodle shops are authentic, it is another matter.
In fact, Beijingers eat far more than this kind of noodles, in addition to the tahini noodles eaten in summer, there are all kinds of noodles, brine noodles and the so-called "three sides of life" of the brine noodles and so on. But since the fried sauce noodles are so hot now, let's talk about it first, it doesn't hurt.
The first thing to say about fried sauce noodles is, of course, sauce. Don't think that sauce is a vulgar coarse food. At the beginning, Nurhaci had vigorously advocated "replacing dishes with sauce" to strengthen the army's supply, and after the Qing Dynasty entered the customs, this custom was also brought into the Forbidden City, so that every meal in the Qing Court could not be separated from lettuce dipped in raw sauce.
In the late Qing Dynasty, the sauce eaten at the imperial meal also developed towards refinement and serialization, and it was four distinct seasons - in the spring, it was "fried cucumber sauce", Futian ate "fried pea sauce", after the autumn there was "fried carrot sauce", and in winter it was more exquisite "fried hazelnut sauce", which is the so-called "four sauces of the court". However, these sauces are not eaten with noodles, but as a side dish on the table.
The dietary customs of the court always directly or indirectly affected the people. As the people of the imperial city, Beijingers are naturally good at eating sauce, and have developed into the famous fried sauce noodles in Beijing, which has been passed down to this day.
The quality of the fried sauce depends on the raw materials and on the craftsmanship. The so-called raw material is the raw yellow sauce purchased. There are two kinds of this sauce, one is a dry sauce into a lump, and the other is the so-called thin yellow sauce. After buying the dry sauce, you must use the soy sauce to use it. If the picture is convenient, it is actually quite good to use the sauce directly. As for which sauce should I buy now? I don't think the criteria for selection are necessarily superstitious about any old brand. With the development of the times, some old-fashioned raw sauce somehow made fried sauce is lumpy and sticky, but it is not as good as before
The process of frying sauce is simple, but it is also a painstaking and meticulous task. The green onion and ginger are prepared in small cuts, and the pork belly should be cut into large cubes. This diced meat does not have to be too small, because the diced meat will shrink a lot after sautéing. Put slightly more vegetable oil in the iron pot than the stir-fry, burn until it is 80% hot, stir-fry the diced meat to become colored, pour half a pound of raw thin yellow sauce into the pot, and then use a small heat to stir-fry continuously. At this time, you can also add some soaked soybeans, so that it tastes more delicious. When frying the sauce, you don't need to put salt and soy sauce, let alone add water, otherwise the fried sauce will not be mellow and thick.
It should also be noted that the process of frying should be continuously pressed against the pan with a shovel, and the process should be long enough, but it is not as long as possible. After too long, the sauce was squeezed dry and fried bitterly. So how do you master the heat? There is a trick here, when the sauce is in the pot, it will soon suck all the oil into it, and the oil will not be visible in the pot. The sauce stir-fried into the pot keeps bubbling, gradually glowing, with a shovel, you can appear oil channel, that is to say, when you start to eat the oil in the sauce and spit it out, it is the fire to arrive home.
At this time, add the green onion and ginger minced to it, and then stir-fry a few times to start the pot. Before mixing the noodles, I have felt that the sauce is rich and long, and the meat in the sauce has long been turned into a veritable sauce meat, and if you bite a small piece of noodles when eating noodles, you will suddenly be mellow and full of mouth.
The fried sauce can also not only use yellow sauce, but half of the sweet noodle sauce and yellow sauce, and the fried sauce is sweet and silky, and the taste is very good. If you add a little ketchup, not only does the fried sauce have a faint hint of purple, not only bright and ruddy, but also sweet and sour to eat, but also a different taste. In addition to this, there are many variants of fried sauce.
For example, the use of scrambled eggs instead of meat diced wood sauce, as well as eggplant ding'er fried sauce, cucumber ding'er fried sauce, etc., more high-end also, in the sauce with lean pork, carrot diced, white tofu dried ding'er and sea rice fried carrot sauce is very close to the four major sauces of the court carrot sauce, and even with the tenderloin dinger, shrimp, magnolia slices made of three fresh fried sauce, are also unique.
The sauce is fried, of course, it should be poured on the noodles and eaten. In addition to the noodles that have been eaten by Beijingers, they pay attention to eating "pot picks". The so-called pot pick, is just out of the pot noodles picked into the bowl poured seasoning immediately into the mouth. Only in this way can we fully reflect the neatness and smoothness of noodles. Unfortunately, the emperor did not have this blessing at the beginning - dozens of large and small dishes were on the table, and then when the taster finished, the pot was afraid that it would be early.
Put more than half a bowl of pots and pans, grab two spoonfuls of sauce, and if you eat it like this, there is an indecent name, called "bare butt noodles", which means noodles that have no noodles. Generally speaking, this is not how to eat. For Beijingers who are good at enjoying themselves, they are never sloppy in eating.
As long as the conditions permit, you can add many kinds of noodles according to the different seasons, such as the most basic: the opening of spring is to put small radish shreds or small radish tender wisps, to the Dragon Boat Festival to put new garlic, Futian noodle code in addition to cucumber shreds and blanched fresh peas, after the autumn put fresh water radish shreds, the best noodle code after winter is blanched Cabbage head cut into silk ......... In addition to the dough, it is even more refreshing to pour a little smoked vinegar and nibble on two cloves of refreshing garlic.
Once in the fried sauce noodle restaurant to eat noodles, noodles served, seven seven eight eight followed by a dozen small plates of noodles, what cucumber shreds, celery sprouts, green beans, soybeans, garlic, bean seedlings, leek segments, water radish shreds and so on are readily available. To be honest, there are not so many kinds of food at home.
However, there are still two key things missing. The same is the pickled toon powder, add this to finish the finishing touch, the noodles are more delicious to eat. Another more important thing is that when eating fried sauce noodles, there should be a bowl of shrimp skin soup on the table - also a soup made from boiling water with a small amount of shrimp skin in a small bowl. Because the fried sauce noodles are particularly fond of lumps, they feel mushy when they eat it, and there is no smoothness at all. The noodles are eaten smoothly, poured with two spoonfuls of shrimp skin soup, not only the mouth is immediately much cleaner, but also the taste is fresher. This trick, it seems that those fried sauce noodle restaurants have not yet learned in place.
Fried sauce noodles are not only delicious, but also convenient, because the sauce is not afraid to put aside. Just keep it clean, don't use a dirty spoon, a small basin of sauce is fine for a few days. Moreover, after a day or two of putting it on, the taste of the diced meat will be more mellow and thicker.
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