Old Beijing’s small bowl of dry-fried fried noodles with soybean paste

Overview

There is a folk saying that after eating Summer Solstice noodles, one day is shorter than one line. This means that the summer solstice is the longest day of the year in the northern hemisphere. After that, the sun gradually moves south, and the days in the northern hemisphere are getting shorter and shorter day by day. Our Chinese food culture is really broad and profound, and we are particular about eating bowls of noodles. When I was a child, I lived in Beijing with my uncle and aunt, and I loved eating old Beijing noodles with soybean paste. Today is the summer solstice, let’s have a bowl of noodles!

Tags

• noodles
• onions
• pork
• soybean paste
• white sugar
• ginger
• vegetables

Ingredients

Steps

1. 1 Cut the pork into dices the same size as soaked soybeans, cut the green onions into finely chopped green onions with a knife, and mince the ginger (the ratio of green onions to ginger is 6:1)

   

2. 2 A box of soybean paste (in fact, the soybean paste in Beijing has the best taste, but I can’t buy it in Changsha, so I have to use soybean paste instead)

   

3. 3 Add water to dilute the sauce to the point where it can flow down quickly

   

4. 4 Shred cucumber, dice celery and blanch water, cook green beans and set aside

   

5. 5 Heat a wok, add a little oil, add in diced fat and stir-fry out the fat

   

6. 6 Remove the oily residue and throw it away. Add in the diced lean meat and stir-fry until evenly colored. Add the minced ginger and part of the green onion and stir-fry until fragrant

   

7. 7 Pour in the sauce and fry slowly over low heat

   

8. 8 After it boils, add some sugar and stir-fry evenly

   

9. 9 Add shredded green onions, drizzle a little sesame oil (sesame oil) and serve

   

10. 10 Boil the noodles, cool them in cold boiling water, put them in a bowl, add vegetables, top with fried sauce and you're ready to eat!