Face of old Beijing fried bean sauce (add detailed way) practice
Had gone to Beijing twice, never had taken side of a bowl of the most authentic old Beijing fried bean sauce however

See what like most today why large kitchen is teaching make range of fried bean sauce, serious geoscience rises...
This flavour too classical ～

It is ～ of this knife result I want to wade La Xiang
Face of respecting fried bean sauce, believe authority is new not at all, original traceable Beijing, be known as " China 10 big
Noodle
" one of.
After Duaiduai has eaten, have even vertical stroke thumb boast I
About the practice, a hunderd schools of it may be said 100 flavour, but want to make range of a bowl of authentic Beijing fried bean sauce, exquisite quite much, cent is fried bean sauce, noodle, shredded or sliced vegetable to go with noodles 3 much.

The steaky pork of the 6 dry salted and fermented soya pastes that reside surely, fat thin alternate with is fourth, scamper is made Yue Jiuyue is sweet. According to seasonal change, again tie-in 8 bowls face piles up on 7 dish, arrive from vernal Chinese toon hiemal turnip silk.

All the year round elite, mix completely was in in the face of this bowl of delicious, do not carry have many delicious ~

In addition, good sauce cannot match flooey noodle. Hand roll face or make noodles by drawing out the dough by hand are optimal, there is bones and muscles in the face. Thoroughlied cook dish appear in the bowl Bai Liang air, eat bright of path of the muscle in the mouth to slip, taking interest of pliable but strong.

Eat a face to have two kinds of methods, "Boiler is carried " namely the face is thoroughlied cook scoop up a bowl directly in, reeky laid gut. "Cross water " it is to use cold water to pass to eat again, but soup wants comb with a double-edged fine-toothed comb to use up, such face more play a tooth. Former suit winter, spring, latter suits summer, autumn two season.

With makings 

Steaky pork man
Bright salted and fermented soya paste
Do a salted and fermented soya paste
Flour
Green ginger
Dish code
Oily salt

Face of old Beijing fried bean sauce (add detailed way) practice 

  1. Those who use is the 6 dry salted and fermented soya pastes that reside surely and bright salted and fermented soya paste, the proposal does not change other sauce to breath out ～

    Face of old Beijing fried bean sauce (add detailed way) practice measure 1

  2. Take a small bowl, will dry salted and fermented soya paste joins 1:1Proportional water leaves, mix next prepare bright salted and fermented soya paste to mix adequately divide evenly can.

    (bright salted and fermented soya paste and the scale 3:1 that do a salted and fermented soya pasteOr 4:1)

    Face of old Beijing fried bean sauce (add detailed way) practice measure 2

  3. ～ of stripping and slicing of steaky pork flay

    Face of old Beijing fried bean sauce (add detailed way) practice measure 3

  4. Oil is lukewarm 3 into heat stir-fry before stewing of next the boiler that enter oil are fried to brown ～

    Face of old Beijing fried bean sauce (add detailed way) practice measure 4

  5. End of many green ginger falls to continue after spitting redundant grease stir-fry before stewing is sweet

    Face of old Beijing fried bean sauce (add detailed way) practice measure 5

  6. Enter sweet ～ of stir-fry before stewing of right amount cooking wine

    Face of old Beijing fried bean sauce (add detailed way) practice measure 6

  7. Join the sauce of mix up and salt next, small fire is slow in changing stir-fry before stewing (prevent to paper boiler) .

    Divide 3 times next add the water that waits for a quantity with sauce makings, ordinal circulation is increased again after stir-fry before stewing works, until arouse a fragrance thoroughly, fried bean sauce has been done (it is good that I was boiled a little while, must have patience oh ～ )

    Remarks: The affiliation of cooking wine can prevent to gather up already boiler, still can go raw meat or fish is added sweet; The destination that adds water is: The fragrance that expects sauce is boiled thoroughly make come out ～

    Face of old Beijing fried bean sauce (add detailed way) practice measure 7

  8. The sauce ～ that has fried is extremely sweet ah
    The proposal fries little more, put in freezer to save, can be used for ages

    Face of old Beijing fried bean sauce (add detailed way) practice measure 8

  9. Begin to make a range: 1 jin of faces join 3 two 8~4 the clear water of two, and wake slightly into better dough the smooth chip of growing square of the roll after making.
    Remarks: 9 be equal to 50 grams

    Face of old Beijing fried bean sauce (add detailed way) practice measure 9

  10. Furl entirely with rolling pole next, edge roll edge scatters a few small area to prevent dough adhesion.

    Face of old Beijing fried bean sauce (add detailed way) practice measure 10

  11. Press at the same time at the same time forth roll, remember scattering small area to breath out ～

    Face of old Beijing fried bean sauce (add detailed way) practice measure 11


  12. Take out rolling pole from inside face skin, back and forth the horizontal stroke controls an aspect piece, open can get thin and even bedding face piece, next slightly roll is made adjust can.

    Face of old Beijing fried bean sauce (add detailed way) practice measure 12

  13. the face piece section has after folding echelon, according to the taste of oneself, change a knife to cut fine face wide perhaps range trembles medicinal powder can.

    Attention: Cannot exert all his strength with hand and knife by sheeting, clever join flour, can prevent adhesion ～

    Face of old Beijing fried bean sauce (add detailed way) practice measure 13

  14. When cutting, be to take a knife to be pushed forth, the edge pushs an edge to exert oneself to do sth. , not be perpendicular cut downward oh ～

    Face of old Beijing fried bean sauce (add detailed way) practice measure 14

  15. After been cut, carry with handle gently, scatter a few it is good that small area prevents adhesion

    Face of old Beijing fried bean sauce (add detailed way) practice measure 15

  16. Boiled water is heated in boiler, put the vegetable with need very hot scald, the fish out after scald is good reserves ～

    Face of old Beijing fried bean sauce (add detailed way) practice measure 16

  17. Issue noodle in the water of scald dish next, carry gently thoroughly cook fish out can

    Face of old Beijing fried bean sauce (add detailed way) practice measure 17

  18. Dish code has been cut, these 9 kinds of dish pile up the beauty in cucumber, soya bean, bean sprouts, heart, radish, cowpea, Chinese toon, celery, Chinese cabbage is code of dish of face of fried bean sauce of authentic old Beijing (but according to at hand feed material to choose) my home has these only, make do with

    Face of old Beijing fried bean sauce (add detailed way) practice measure 18

  19. Install big bowl, spread good food, irrigate on sauce is good, that calls sweet ah

    Face of old Beijing fried bean sauce (add detailed way) practice measure 19

Small stick person

1, knead dough when water is not added much, a jin of face puts 200 grams water at most, the side will be a bit better, mouthfeel ability good ～
2, fry sauce to compare a trouble, want patience small fire to be fried slow, cent second add water, boil sauce thicken stiff, talent will be very welcome very sweet
3, dish piles up the taste with respect to him basis, soya bean cowpea should boil nice gift to add oh (′ ▽ ｀ ) exceed the face ～ that suits Chun Xia
2020-01-16
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