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Ingredients for making Kyoto-style fried noodles:

Ingredients: 500 grams of noodles (dry-cut noodles).

Excipients: 150 grams of pork (fat), 150 grams of pork (lean), 50 grams of mung bean sprouts, 15 grams of soybeans, 15 grams of green beans, 20 grams of radish, seasoning: 250 grams of yellow sauce, 15 grams of vegetable oil, 5 grams of green onions, 5 grams of ginger, 1 gram of monosodium glutamate.

How to make the Kyoto-style fried noodles:

1.Blanch the bean sprouts; Wash and mince the green onion and ginger, and set aside;

2.Wash the radish and cut into shreds;

3.Green beans and soybeans are boiled and set aside;

4.Wash the pork, cut the fat and lean into small cubes and put them in a bowl for later use;

5.Pour oil into the pot and heat it, add minced green onions and ginger slices and stir-fry until fragrant;

6.First put the diced fatty meat and stir-fry it, then add the diced lean pork, and add the yellow sauce when the diced meat is fried and turns white;

7.Stir-fry the bottom of the pan repeatedly until it becomes meat sauce, and then add a little monosodium glutamate;

8.After the noodles are cooked, they are watered, poured with fried sauce, and mixed well with bean sprouts, radish, green beans, and soybeans.

Tips for making Kyoto-style fried noodles:

1.The fried noodles of old Beijing are a kind of home-cooked noodles that Beijingers love very much;

2.After the noodles are cooked, they must be eaten in water, and a little monosodium glutamate is sufficient;

3.The noodles are smooth and fragrant, the dishes are refreshing, and you will never get tired of eating;

4.In addition, you can eat cucumber and garlic with a different taste.

I really don't know about joining, it seems that it is difficult to find! Because I haven't seen a special one! Find some good cooks and you'll be able to do a great job! Think about how to do it yourself!

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The practice of old Beijing fried noodles.

1.Hand-rolled dough of somersault: 300 grams of flour, 130 grams of water confession, half a teaspoon of salt.

2.Sauce: Liubiju dry yellow sauce and sweet noodle sauce.

Mix one bag of dry yellow sauce and half a bag of sweet noodle sauce to make a paste. Why use a mixture of two sauces? Because if you use yellow sauce, it will be too dry and salty, and the sweet noodle sauce tastes sweet, and the match is just right, and the ratio of yellow sauce and noodle sauce I use is 3:

13.Meat: Pork belly, diced. It's not good if the diced meat is too fat or too thin, and the pork belly is easy to stir out the oil, so that it is fragrant.

4.Dish code: green beans soaked soft and cooked; Blanch bean sprouts, cabbage, and celery until broken; Shred the carrots and cucumbers, and finely chop the green onions.

How to make the fried sauce:

5.Put an appropriate amount of oil in a wok, add star anise and stir-fry until fragrant, stir-fry the oil in the meat, wait for the fragrance to waft out in the pot, pour an appropriate amount of cooking wine, and put out the diced meat.

6.Deep-fried sauce with stir-fried meat. Cook the sauce over high heat until it is grunted, then slowly simmer over low heat.

7.Fry for about 5 minutes, pour in the diced meat, stir-fry for 10 minutes, and sprinkle with chopped green onions when out of the pan. Don't leave it when making the sauce, and stir constantly to prevent the pan from sticking.

How to make the dough by hand:

8.Add half a teaspoon of salt to the flour, add water to the flour, don't add it all at once, mix the dough while adding, stir it into a cotton wool shape with chopsticks, knead it into a dough by hand, and dipped your hands in some water to knead it during the kneading process, don't dip it too much.

9.Knead the dough and cover with a damp cloth. Every 20 minutes, after kneading, kneading two or three times, the dough is very smooth.

10.Roll out the dough into sheets about two millimeters and cut into two millimeters wide noodles. The noodles are cut thickly, and there is a bite to eat from the base.

11.Put it in a pot of boiling water and cook for about a minute, remove the noodles, stack the dish on the noodles, pour the sauce on it, and mix it.