What are the authentic Beijing dishes four happy balls of practice

Local Beijing dishes which have a reunion four happy balls main ingredients; 500 grams of fat and lean meat stuffing, steamed buns 1, 6 horseshoes auxiliary ingredients; green onions and ginger, star anise, chili peppers, June Fresh Soy Sauce, water starch seasoning ingredients; green onions and ginger, five spice powder, sesame oil, soy sauce, June Fresh Soy Sauce, salt, chicken essence

Six happy balls of the practice of the 1, ready to use the ingredients. 2, peeled and chopped ginger. 3, chopped green onions, add clear water to soak until minutes. water to soak until 5 minutes.

What are the authentic Beijing dishes 4, steamed buns soaked in water. 5, water chestnuts peeled and crushed. 6, add the meat mixture ginger, five spice powder sesame oil chicken salt and mix well. 7, and then add the soy sauce and mix well and then marinate for 20 minutes, so that the meat mixture is fully flavored. 8, add a small amount of water and stir vigorously in one direction. 9, and then add the appropriate amount of June Fresh Soy Sauce.

10, do a good job of the meat mixture and then into the crushed horseshoes together and mix well. 11, the steamed buns squeeze out the water and add to the meat mixture. 12, continue to mix well in one direction. 13, take the appropriate amount of meat mixture kneaded into a ball. 14, the pan filled with oil, hot, down into the meatballs, the meatballs frying light brown color can be. 15, deep-fried meatballs with a leaky spoon to drain the oil. 16, ready to star anise onion, ginger and chili pepper. 17, the meatballs are not only the best, they are also the best.

17, the pot to stay in the bottom of the oil, burst incense onion ginger anise and chili. 18, seasoned June fresh soy sauce and rock sugar. Add about 500ml of hot water and bring to a boil. 19, place the meatballs in the pot. 20, turn off the heat after boiling and simmer for 20 minutes to drain the broth

What are the authentic Beijing dishes

Old Beijing Fried Noodles 1) Pork: 500 grams, cut into 1 cm square dices of meat. In the early years of pork are more fat, the fat in the pork is particularly thick, so the fried sauce is more fragrant and tender, today's pork is much leaner, so if you still insist on doing it the old way, the taste will be harder and more fagot 2) green onion white: 150 grams, chopped into minced. Scallion white role has threefold: first, add flavor, second, reduce the salinity of the sauce, third, so that the fried sauce is easier to mix

3) garlic: 10 grams, cut into thin julienne 4) Ginger: 20 grams, finely chopped 5) Pixi County Bean Sauce: 20 grams, chopped 6) tempeh: 10 grams, chopped, tempeh and Pixi County Bean Sauce are designed to increase the level of sauce aroma 7) soybean paste: 125 grams 8) Canola oil: 45 grams (used to fry sauce) + 20 grams (used to fry minced green onions, diced meat) 9) brown sugar: 30 grams

10) broth: 150 grams, used to adjust the properties of the fried sauce, so that it is easier to mix well. The first step in the practice of old Beijing fried noodles is naturally diced meat, pinched meat is more difficult to cut, if you are not in order to particularly challenge yourself, I personally recommend that you still put in the freezer to freeze hard before cutting, first cut into 1 cm thick slices, and then cut into 1 cm wide thick shredded, and then cut into small dices of 1 cm square. Set the diced meat aside and let it soften slowly.