"Fried sauce noodles" is a traditional dish of ordinary people in Beijing, and most old Beijingers love to eat it.
About fried sauce noodles, the most common noodle dish in Beijing, it is both quaint and ancient! It is impossible to verify from the historical data. There is no detailed record of when it was asked, and who created the dish. You can still see the words in many anecdote books about The Wild History of Beijing and local customs! However, there are many people in Beijing who say about it, although there is no reliable basis, but it is quite circulating. Then I will synthesize historical materials, wild history stories and folklore, and may wish to speculate and find its roots.
It is said that the old Beijing fried sauce noodles are closely related to the most prestigious "Six Biju" in Beijing. Many legends say that there is fried sauce noodles after the six must-live. Founded in 1530 and with a history of 480 years, "Liu Bi Ju" was founded by a Zhao surname of Jin Shang, and the pickles and liquor brewed in the shop were quite famous in the capital. At this time, during the Jiajing period of the Ming Dynasty, Yan Song, the chancellor of the dynasty who was in power for a time, was particularly fond of the liquor brewed in the store and the sweet and crisp pickles, and often sent his family to buy them. It is rumored that he liked this mouth when he did not get a meritorious name.
Later, Liubiju introduced a new variety, that is, the sweet noodle sauce and the bag of dry and thin yellow sauce sold on the market, which were all served in rattan baskets and mud altars at that time. Once, the housekeeper of YanFu also bought goods in the store, because the yellow sauce had just created a brand, it was not known to people and no one went to ask for it, and in view of the fact that Yanfu was an old customer, the store sent two altars to the steward by the way. When he brought it back to Fuzhong and did not know how to process it, Lady Yan was very interested in it, and she personally cooked it, put some meat in the sauce and fried it in oil, and tried to make a bowl of diced meat fried sauce. It was early summer, Mrs. Yan cooked a bowl of noodles with some small dishes that were tender and tender at the right time, which was actually the current noodle code, along with the fried sauce and the fate of the man, who was hungry in the stomach. Yan Song was overjoyed after eating it, and said that it was really delicious in the world! A wonderful lady's cooking!
After a few days, the housekeeper of Yan Mansion went to Liubiju to buy goods, and also took the initiative to buy a few jars of yellow sauce. The Liubiju treasurer was very confused, muttering in his heart, so quickly finished eating the sauce from a few days ago? Ask the housekeeper: How do you use the yellow sauce in the small shop? The old acquaintances said nothing, and the housekeeper came one by one; how my wife made this sauce delicious, the lord and the whole house praised it. The treasurer listened to the original, and then added the content of the eating method of this sauce to promote the practice of fried sauce noodles, hehe! Soon the people of the capital recognized this humble sauce, and for a time the fried sauce noodles spread in the capital, from the princes down to the people! Liubiju is even more famous!
This sauce won the favor of Lady Yan and was well received by the people of Beijing. Later, the treasurer of Liu Bi Ju saw the opportunity and used heavy gold to ask the housekeeper of the Yan Mansion for words from the current dynasty, and in the meantime, thanks to Mrs. Yan's help, the black lacquer gold plaque of "Liu Bi Ju" was hung for 480 years of history, and it is still famous at home and abroad.
"Liu Bi Ju" for hundreds of years is that the material is shrewd and shrewd to develop into a "Chinese time-honored brand", and the gold plaque is even more eye-catching, and people are still rushing to it. Writing this is all sighing! When the big stir-fry spoon was compiled, it was a heartfelt admiration for these centuries-old trumpets with strong cultural story colors! I made up this story round or not, all by the preferences of netizens and the wisdom of the officials, you want to find its authenticity, it is impossible to verify, I read several historical materials and wild history stories to understand, hehe! Anyway, fried sauce noodles are still alive and well, "Liu Bi Ju" is still golden and brilliant, if you want to eat authentic old Beijing fried sauce noodles, you can't do without Liu Bi Ju's rhubarb sauce!
In fact, the fried sauce noodles in old Beijing are not as complicated as many friends say and write. According to me, from snacks to big, I consulted and asked a lot of old Beijingers, especially those who paid the most attention to eating, and the descendants of the princes and nobles who used to be in the flag. These friends all say that when frying sauce, it is not complicated, and there is no need to put any peppercorns, large ingredients and sweet noodle sauce, soy sauce, salt, sugar, peppers and other things, put these things on the mouth is not right, eat is the sauce flavor.
When stir-frying, sauce, meat, oil, rice wine, green onion, and ginger are enough! Its authentic method is that the selection of ingredients should be refined, the heat should be in place, the water stir-frying should be just right, the noodles are complete, and the seasonal compatibility is reasonable, which can be called the most authentic old Beijing "fried sauce noodles". The method is introduced as follows;
First of all, be sure to use the dry yellow sauce produced by "Liubiju". Because, among the three sauces produced by "Liubiju", dry yellow sauce, thin yellow sauce and sweet noodle sauce are different and have different uses. For example, the dried yellow sauce is made with more soybeans, so the stir-fried sauce is more fragrant. The sweet noodle sauce is mainly used in roast duck and dipping sauce, thin yellow sauce is used in the mixing filling to enhance the taste, and can also be combined with sweet noodle sauce to stir-fry Beijing's famous "Beijing sauce meat shredded";
Pork belly, be sure to choose a layer of fine pork belly with different levels of fat and thin, cut it into slightly larger cubes of soybean grains, and never use any meat filling to make;
Onion, ginger, to use old onion and ginger, the taste is enough;
Peanut oil is the best partner for deep-fried sauce, and other oils are also available, but the taste is slightly worse.
Yellow wine, it is best to use Shaoxing rice wine to taste enough, other rice wine can also be, but must not use the current cooking wine. At this point, all the ingredients for the fried sauce are just that, and there is no other ingredient.
In fact, it is as simple as that, the key is the method of frying the sauce, the heat and the time it is mastered.
Old Beijingers also have many names for fried sauce, such as: fried sauce, small bowl dry fry, fried purple lid, sauce fried stewed small meat and so on. For these, the old Beijingers had to make them according to the seasons and seasons. In winter, it is best to fry purple lids and sauces to braise small meat, and to pick up the hand-rolled noodles in bowls and pans, so that the heat is both to increase the heat and relieve the hunger. Dry frying is best in summer, but the hand-rolled noodles can be mixed with water and then matched with seasonal and tender shredded noodles to make noodles, which is both refreshing and sharp.
Muslim friends also use lamb to make, the taste is also quite delicious. Vegetarians can also use eggs to fry the sauce. In short, friends of all nationalities in Beijing also have the dish of fried sauce noodles, and their methods have their own characteristics.
The following large stir-fry spoon to introduce the authentic "old Beijing fried sauce noodles" method and process for friends;
Ingredients for fried sauce;
Fried sauce raw materials;
Liubiju's dried yellow sauce 250 grams, 300 grams of fine pork belly cubes, cooking oil 50 grams, rice wine, ginger, green onion, water 1000 grams.
Practice;
1, dry yellow sauce with four times the water to open the reserve;
2, stir-fry spoon on the heat of the heat into the oil into the pork belly stir-fry;
3, diced meat sautéed in oil, add ginger and green onion to continue stir-frying, out of the aroma and then cook into rice wine;
4, pour in the yellow sauce soup, boil on high heat and change to a small heat and simmer slowly;
5, slow simmering at the same time should be constantly stirred, about 30 minutes to thicken the juice;
6, after the sauce is thickened, sprinkle with green onions and flowers out of the pot, at this time the sauce is fragrant and can be mixed with noodles.
7, hand rolled noodles with boiled soybeans, cucumber shreds, heart beauty radish shreds, amaranth shreds, minced garlic, celery, etc., mixed with fried sauce, like you can also add balsamic vinegar and then a few cloves of garlic, hehe! Many Beijingers eat like this, two words "authentic", and then add two words "enough taste"!
Tips;
1, when stir-frying sauce, you must be slow and careful, you must not rush to achieve, otherwise the taste will change.
2, you can also use another method to fry the sauce, that is, after the oil is hot, put in the yellow sauce without adding water, after frying the aroma, and then add boiling water slowly while frying several times, and then use the same time to boil until the juice is collected. This method tastes good, but a little careless is easy to paste the pot.
3, the sauce itself is salty, so there is no need to put salt.