What are the noodles in old Beijing besides the slag river?

In addition to the noodles in old Beijing, there are noodles with gravy in old Beijing. Old Beijing noodles with gravy are traditional foods in Beijing, which are beautifully made, ruddy in halogen color, attractive in flavor and rich in nutrition.

Old Beijing uses noodles as noodle materials.

1, main ingredients: pork belly, Tricholoma (soup), mushrooms, fungus, yellow flowers, eggs, velvet antler and winter bamboo shoots.

Laobeijing Noodles www.4q6.cn Noodles

2. Seasoning: soy sauce, soy sauce, monosodium glutamate, starch, pepper oil, salt, aniseed, pepper, cooking wine, onion and ginger.

Noodles with gravy in old Beijing

1) Boil the blanched pork belly with onion, ginger, pepper and aniseed until it is ripe in 1989, then take it out and slice it for later use (don't put salt in cook the meat).

2) Wash the soaked yellow ear and mushroom and change the knife.

3) Clean the seasoning in the stock, put it into the mushroom soup, add cooking wine, add day lily, auricularia auricula, winter bamboo shoots, soy sauce antlers, add salt, cook for 5 minutes, then add pork belly slices and cook on low heat 15 minutes.

4) Stir in the starch slurry, sprinkle the egg liquid evenly after the salt water is thick, and turn off the fire (do not stir). After turning off the fire for 2 minutes, restart the fire and gently push the egg flower with a spoon to turn off the fire.

5) Sprinkle the spilled pepper oil on the salt water.

6) Cook the noodles, pour brine on them, sprinkle some salted garlic juice on them, and the noodles in old Beijing will be finished.

Tips:

Sweet potato powder should be used for starch, and it must be stirred evenly when bitter, and eggs must be put after bitter.