Noodle sauce
Why are you so spicy and sweet?
The core of the northern sauce is soybean sauce, and the sauce flavor of soybean sauce and soy sauce is basically the taste of northern cuisine. The sauce in the north is basically heavy, very salty, the taste is mellow and strong, and there is not much attention to the appearance, such as the northeast sauce with ultra-low appearance to the top, which can also be widely accepted. In contrast, the sweet noodle sauce is indeed a strange flower, it is dark in color, the taste is thick and delicate, with the aroma of sauce and ester, although the salty taste is heavy, but the rare sweetness in the north is very prominent.
Sweet, noodles, sauce
Sweet noodle sauce was called wheat sauce in ancient times, and later also known as sweet sauce or noodle sauce. Compared with the sauce made of various soybeans, the reason why it is called "sweet noodle sauce", it is indeed made of flour (wheat flour), the noodles are steamed, and then dried and fermented to make a salty and sweet sauce. Among them, "salty" is the addition of salt, mainly to prevent deterioration; and "sweet", but not added sugar, but in the fermentation process of the sauce, part of the starch is converted into sugar; the "fresh" of the sauce comes from amino acids, which are converted after the protein in the flour is fermented.
There is a dark saying that the sweet noodle sauce is made of moldy steamed buns, in fact, the steamed buns can indeed make sweet noodle sauce, but not with moldy steamed buns, and the steamed buns do grow hair during the process of fermenting the sauce.
Sauce of the North Sweet of the North
Sugar is rarely used in northern cuisine, and sweet noodle sauce is used as a common sauce, which adds a lot of color to the salty and fresh taste of northern cuisine.
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Shallot dipping sauce
Among the cold dishes, sweet noodle sauce is used as a dipping sauce, scallion dipping sauce and cucumber dipping sauce are the most common, Shandong folk are known: "green onion (dipped) sweet sauce, buer (li) rotten pickles." ", which means that the shallot dipping sauce kills pickles in a second, but the sweet sauce and sweet onions in the Shandong pancake roll are indeed extraordinary.
Fried chicken in sauce
Kyo sauce shredded meat
The "sauce" in the Sauce Burst series in Lu cuisine refers to the sweet noodle sauce, and the sauce fried diced meat, sauce fried chicken cubes, and sauce fried eggplant are the number one killers of steamed rice. The Kyo sauce of "Kyo sauce shredded meat" is also a sweet noodle sauce, and in the era when it was rare to eat the last roast duck, the Kyo sauce meat shredded as a home-cooked dish was a solution to the hunger of eating roast duck.
In addition to stir-frying, stews in North China are colored and filled with sweet noodle sauce.
The sweetness of the sweet noodle sauce and the fatness of the duck meat are fused together
If the sweet noodle sauce is eaten directly, it is inevitable that there is a sauce in the sauce, and the roast duck shop that pays attention to the point will add sugar and other spices to the sweet noodle sauce, steam it for half an hour, and then accompany the roast duck. The sweet, salty and mellow sauce combined with the fat and crispy roast duck has made this imperial dish.
Sweet noodle sauce has its own brand everywhere, the taste is also slightly different, Beijing people eat sweet noodle sauce like "Tianyuan", "Liu Biju" these two old brands, Tianjin people must choose Limin sweet noodle sauce, and Shaanxi's Tongguan sweet noodle sauce also has a thousand years of history.
Northwest famous dishes, Gansu's "sauce fried lamb", the use of sweet noodle sauce, Wang oil wrapped sauce, color and flavor are good.
There is also a sweet noodle sauce in the authentic Sichuan hui pot meat
Sweet noodle sauce is also used in Sichuan cuisine, mostly used in sauce roasting, dry sauce dishes, and the preparation of onion sauce dishes, authentic back pot meat, in addition to watercress sauce, sweet noodle sauce is also essential.
Sweet noodle sauce is also occasionally used in Cantonese cuisine, and crispy roast suckling pig is eaten with dough cakes, sour beets, green onion balls, and sweet noodle sauce.