The practice of face of fried bean sauce of authentic old Beijing, how is the most authentic practice solution _ done delicious
Of old Beijing eat feed a lot of, press famous for besides roast duck, scale of fried bean sauce is sheer also not decline to shoulder a responsibility, entered 49 towns should say face of the most authentic old Beijing fried bean sauce has only, that is " him home " ... not everywhere search eating house, know a pure Beijing friend, the home eats on, every the taste of fried bean sauce that makes is trifling some are different, but wh whoever home, it is eat from children, it is everybody absolutely had better eat in the heart the most authentic, that taste has memory, cucumber ＋ garlic is mark matchs, with respect to a word " sweet " ...

I learn with my Mom, my Mom learns with my grandmother, my grandmother follows... the person of generation generation... this... it is inheritance!

Fill on one bowl of boiler to carry, mix on sauce, plus shredded or sliced vegetable to go with noodles (cucumber silk, bean sprouts, turnip silk... ) face of a bowl of appetizing fried bean sauce is OK actuate! Wish everybody good appetite!

Sealed cold storage saves the fried bean sauce that go can save 10 days or so, besides take a side, still can use cucumber to dip in sauce, green dips in sauce, still can stir-fry, for instance hyacinth bean, garlic bolt, aubergine, replace soy to use, flavour is super club!

? ? ? Does the attention see Tips? ? ?
The sauce that some friends say scamper is fine is too salty, excuse me this is
Noodle
Those who use, white mouth eating me to respect you is a fellow! And noodles served with soy sauce also must have an amount, we can bit by bit add? ! Taste salty weak decide otherwise wants to add sauce again again? !

With makings 

Steaky pork Right amount
Pure fat is fourth Right amount
Thick broad-bean sauce 600 grams
A sweet sauce made of fermented flour 150 grams
Onion powder A few
Jiang Mo A few
Peanut oil A few
Water A few
Cooking wine 2 spoon

The practice of face of fried bean sauce of old Beijing of soup family name 

  1. Prepare all feeding material, steaky pork cuts the little place that controls into a centimeter, the fat of pure fertilizer also cuts Cheng Ding, I used sauce two kinds, a sweet sauce made of fermented flour of ＋ of thick broad-bean sauce (honest should be to use dry salted and fermented soya paste, reform this is planted now slowly, more convenient operation, thick broad-bean sauce and a sweet sauce made of fermented flour were June sweet) , green ginger cuts foam to reserve

    The practice measure of face of fried bean sauce of old Beijing of soup family name 1

  2. Agitate of a few plain boiled water is added to the rare stiff degree that is like video appearance after mixing thick broad-bean sauce and a sweet sauce made of fermented flour

    The practice measure of face of fried bean sauce of old Beijing of soup family name 2

  3. Had better use do not stick boiler, oil of a bit bottom is put in boiler (it is to want peanut oil certainly, other oily flavour is not authentic) , put in fat man after oily heat stir-fry before stewing fries the oil residue that comes to give oil and become brown color

    The practice measure of face of fried bean sauce of old Beijing of soup family name 3

  4. Put Jiang Mo to fry sweet hind put steaky pork stir-fry before stewing to fry to become angry completely, edge boiler edge drench cooking wine of one big spoon, break up fry even

    The practice measure of face of fried bean sauce of old Beijing of soup family name 4

  5. Good have diarrhoea sauce goes in begin agitate, whole journey keeps medium small fire, lest burnt bottom is mixed,use agitate of bottom of scoop edge boiler ceaselessly splatter

    The practice measure of face of fried bean sauce of old Beijing of soup family name 5

  6. Wait for the darken of sauce, after the water that adds before evaporates, add green end mix is even, involve fire (if feel sauce is already stiff,Dan Yan lubricious it doesn't matter changes, when sauce is being moved before the specification, water is added little, can add a few clear water to go in continue scamper, till darken, but must not time is too long, because fried bean sauce became cool what can change later is stiffer, if scamper when worked, can bring about cool drier, noodles served with soy sauce when mix very hard, not delicious also, my meeting blast controls this recipe dosage 40 minutes)

    The practice measure of face of fried bean sauce of old Beijing of soup family name 6

  7. Appetizing, the steaky pork in fried bean sauce is super sweet

    The practice measure of face of fried bean sauce of old Beijing of soup family name 7

Small stick person

1. does not need to put salt, the sauce that has made is salty degree appropriate. The sauce that some friends say scamper is fine is too salty, excuse me noodles served with soy sauce uses this, white mouth eating me to respect you is a fellow! And noodles served with soy sauce also must have an amount, we can bit by bit add? ! Taste salty weak decide otherwise wants to add sauce again again? !
2. fried bean sauce when in maintaining small fire, otherwise stops agitate, because once stop agitate, it is by easy paste firstly, it is sauce can bubble secondly those who bubble is effervescent, splashing the sauce that have to be done very easily is everywhere, easy also scald. Ceaseless agitate can reduce sauce chaos to die.
3. the time about fried bean sauce, this does not have rigid regulation, basically treat condition, be in normally 20-60 minute differ, the accident of time depends on of sauce more or less to mix how many what add clear water, process of fried bean sauce should volatilize affiliation water again, so if add the time that needs to volatilize then more is long, sauce is more, time also can increase.
2020-02-03
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