The practice of old Beijing fried sauce noodles


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\”I want to learn in Beijing because of the delicious, leisure time full of time Four and Jiucheng find food from old Beijing. From the restaurant to the old Beijing family. I think the best fried noodles in Beijing are not in the restaurant of the old Beijing fried noodle noodle. The real generations of generations have lived in the old Beijing family who lived under the roots of the imperial city! My fried noodle method was learned with a flag -man, absolutely authentic! \”

ingredients details [ 123]

Main ingredients


(fatty meat) 300g

  • Cucumber 1 Gen
  • Huaxin radish 1
  • celery 2
  • cabbage head 5 tablets [123 ]
  • Green Bean

  • Affairs
  • Noodles

  • Accessories


Liubu dried yellow sauce

350 grams
    Sweet -noodle sauce

  • 150 grams Onion
  • ] 500 grams

  • Ginger
  • 80 grams

  • Garlic
  • Edible oil 100g [123
  • ]

  • Sauce flavor
  • Fried process

Time consumption

ordinary difficulty [123 ]

  • The practice of the old Beijing fried sauce noodles
  • 1

Onion At the end, the green onions are all enough, and there is no onion. (But don’t be lazy if you want to eat authentic, use shallots)

  • 2 老北京炸酱面传统老做法的做法步骤:1 Cut the fat into diced


  • 3 老北京炸酱面传统老做法的做法步骤:2 The lean meat part of the front pinch is cut into a dice piece, remember not to cut into small dices!

  • 4
    Ginger cut 老北京炸酱面传统老做法的做法步骤:3

  • 5
    Shred cucumber, flower carrot and cabbage head, celery, cabbage head and celery simmered as vegetables Code backup 老北京炸酱面传统老做法的做法步骤:4

  • 6
    Prepare sauce. Personally, I think the sauce of Liu must be especially yellow sauce. The strongest, Tianyuan Sauce Garden second! Friends who want to eat authentic old Beijing fried sauce noodles are best to use the sauce of the old Beijing sauce garden 老北京炸酱面传统老做法的做法步骤:5


  • Use clear water Open the yellow sauce slowly, do not pour the water in all, so that the flavor of the sauce is not so mellow! The yellow sauce can be poured into the sweet noodle sauce and stir well. Old Beijing also uses soy sauce sauce. I also tried it. I personally think it is too salty, but it seems that it will be more fragrant. Friends with heavy taste can also try.

  • 老北京炸酱面传统老做法的做法步骤:6


  • 8 老北京炸酱面传统老做法的做法步骤:7 Pour oil in the pan and start fried onion oil. The onion is used for more than half, and the amount of oil should be more (because stir -fry the fat and the meat will produce oil), or so What about fried sauce?

  • 9 老北京炸酱面传统老做法的做法步骤:8 You can remove it when you fry it to scorching yellow.

  • ]


    Stir -fried onion oil stir -fry the meat

  • 老北京炸酱面传统老做法的做法步骤:10 11

    Swarming the fertilizer oil can be used for spare colanders

  • 12 老北京炸酱面传统老做法的做法步骤:11 Put the lean meat and stir fry, stir fry, stir fry, stir fry, stir fry, stir fry, stir -fry To the discoloration of the discoloration

  • 13
    The lean meat does not need to be fried for too long, because there is still a meat in the process of fried sauce The maturity process 老北京炸酱面传统老做法的做法步骤:12

  • 14

  • Now you can put the fat meat and good sauce in the pot and fry it, and During the process of fried sauce, you must constantly stir to prevent sticking to the pan!

  • 15

  • The sauce can be put in the pan for about half an hour to continue the lean meat to continue frying, or constantly stir [ 123]


  • Then fry for about 15 minutes, put it in the ginger and onion, and use the temperature of the sauce itself to simmer Onion ginger, notFor a long time when the green onion appears in the sauce, there is no smell of green onion!

  • 老北京炸酱面传统老做法的做法步骤:15


  • The sauce is ready. Bite the garlic, it is called a fun!

  • 老北京炸酱面传统老做法的做法步骤:16

    1, the dish code can be selected with the season and yourself, you can add some toon foam in spring, and add fresh incense.

    2, the sauce can also be used with pure yellow sauce or pure sweet noodle sauce. It is not necessary to use sparse yellow sauce for saving. If you use pure yellow sauce, you can add a bit of rock sugar and a sweet taste.

  • 3, if you feel that the two kinds of pure fat and lean meat are not easy to master, you can use pork belly, but do not cut the meat too small, the dice pieces can be.

  • 4, the fried sauce must be fried in low heat, and it must be patient and constantly stir. The fried sauce will take 40 minutes to one hour throughout the process.
    5, how to judge the sauce? Wait for the sauce to spit out the oily eaten, and a layer of oil on the red sauce can slightly bubble. 老北京炸酱面传统老做法的做法步骤:17 6, if you like to eat Ma mouth, you can use the floating oil on the last fried sauce to fry some pepper on the sauce and spray the fragrance!


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