Halogen noodles are the traditional famous food of the Han people in old Beijing, and the characteristics of the old Beijing brine noodles are: exquisite production, ruddy brine color, fresh flavor and attractive, rich nutrition. And old Beijingers also like to pour fried caramelized peppercorn oil to eat!
Today to share with you about my family's brine noodles, the home version, let's not talk about the authenticity, that is, the family loves to eat the brine noodles, the taste of home. If you're not from Beijing, take a look at this short description of the foodie Mr. Meng Chunming below. After reading it, I know the difference between halogen and yin. When you come back to Beijing, remember to try it, the old Beijing noodles, and you will fall in love with it once you eat it.
Poured on the noodles without the sauce is called noodles, the material of the noodles is relatively single, specifically, it is made of what ingredients are called what is the noodles, made of lamb is called lamb noodles, with eggplant to do, it is called eggplant noodles, cabbage is naturally called cabbage noodles. This "汆" character should be pronounced with the addition of erhua pronunciation for The Beijing Cavity. When eating brine noodles, there is no dough code, and the noodles can be added to the dough such as cucumber shreds. Some people also use "clear halogen" and "mixed halogen" respectively to distinguish between the noodles and the halogen surface, and the clear halogen is the ungodly; the mixed halogen is the halogen that hits the halogen surface.
Beijing beats brine noodles
Main ingredients:
Flour, water, dried shiitake mushrooms, yellow flowers, fungus, marinated meat, eggs, peanut rice, marinated broth, coriander, cucumber, garlic cloves
Seasoning: cooking oil, green onion, minced garlic, minced ginger, salt, water starch, pepper oil, coriander
Production process:
1, soak the fungus, shiitake mushrooms, dried yellow flowers, peanuts and rice in advance, select and clean, put them into containers, beat the eggs into a bowl, cut the brine meat and put it on the plate; adjust the water starch; take out the brine broth from the refrigerator.
2: Add 2 bowls of flour to the flour, use water and form a hard dough, cover with plastic wrap and let it sit for 20 minutes. After the dough is awakened, use a rolling pin to roll out into a large dough piece, about 2 mm thick, fold it like a stacked fan, fold it a few times, and then use a knife to cut it into thin strips of equal width and narrowness. This is shown in the figure.
3: After cutting, shake the noodles on the cutting board and sprinkle some dry flour to prevent sticking.
4: After the wok is heated, pour in the cooking oil, put the green onion, ginger and garlic together into the pot and fry until fragrant, pour the black fungus, shiitake mushrooms, peanuts and rice, and yellow cauliflower into the pot together, and stir-fry evenly.
5: Put the broth into a pot, sprinkle with the right amount of salt, bring to a boil, turn to medium heat and cook slowly.
6: Stir well in the marinated meat, then boil the water starch into the pot and bring to a boil.
7. Beat 2 eggs and pour the egg mixture into the pan in a circle. Do not stir, the egg mixture has solidified and can be turned off the heat.
8: Put the brine in a small pot.
9: Heat the pan and pour in cooking oil, put the peppercorns into the oil, fry until they change color, remove the peppercorns and throw them away, pour the hot oil into the brine. There was a hissing sound, and the pepper was overflowing.
10: After washing the parsley, cut into small pieces with a knife and sprinkle in a basin filled with brine.
11: Make water in a pot, after the water is boiled, move the rolled noodles from the cutting board to the caster curtain, and cook the noodles in the pot.
12, the noodles rolled by yourself are particularly easy to cook, very well cooked, cook for two minutes to fish out.
13. Finished product drawing. The old two want to eat noodles every two days, and today they use broth to marinate, and the more they eat, the more fragrant they are. Wash and cut the cucumber into strips, then peel 2 cloves of garlic. The noodles are fished out and placed in a large bowl, according to the personal taste, the brine is poured on the noodles, just eat it, today the brine noodles are really delicious, so satisfied.
Friendly Reminder:
1, the noodles of the dough must be tougher, so that the rolled out noodles, and strong and chewy.
2, when brine, if there is a broth of brine meat at home, it must be put into the brine, then it is delicious and fragrant.
3, do not throw away the water of the shiitake mushrooms, let it precipitate, pour into the brine, the taste will be better.
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