What is the authentic practice of Zhajiang Noodles in old Beijing?

1. Wash carrots and cucumbers and rub them into silk.

2. Chop the pork into minced meat and cut the onion into minced meat for later use.

3, put the right amount of oil in the pot, add chopped green onion and stir fry, then pour in minced meat and stir fry.

4. Stir the minced meat until it turns white, then pour in soy sauce and continue to stir fry. Add a proper amount of cooking wine to prevent it from sticking to the pot. When cooked, pour in chopped green onion.

5. Pour the noodles into boiling water, boil them again, take them out, rinse them with cold water and put them in a bowl.

Zhajiang noodles, old Beijing, Han pasta. Popular in Beijing, Liaoning, Jilin and other places, it is made of vegetable code and Zhajiang Noodles. The essence of authentic old Beijing and Zhajiang noodles lies in fried sauce. Yellow sauce must be good first. When making yellow sauce, add white flour, not stick flour, otherwise the sauce will be easy to agglomerate and difficult to mix when it is cold.

In the past, old Beijingers used pigs to fry the noodles with dregs, which tasted delicious when they were hot, but once the lard was cold, the sauce solidified and could not be used. What's more, people's intestines and stomach are no longer suitable for eating lard fried sauce. Now it is healthier to fry with salad oil.