But when Beijingers mention "noodles", it means noodles. Noodles mean "longevity". As the saying goes, "life has three sides", that is, "washing three sides", "longevity noodles" and "connecting three sides"
Three days after the baby is born, there is a ceremony of washing three times. Eat three times to wish your baby a "long life"; Eating "longevity noodles" as usual on birthdays is called "longevity", which means "longevity"; The first sacrifice on the third day after death is called "taking three sides", and the guests are entertained with "taking three sides", which shows that the feelings of mourning the dead are endless.
In daily life, Beijingers prefer to eat noodles, and they have formed a fixed routine.
Residents in the city generally only eat Lamian Noodles and sliced noodles.
Hand Lamian Noodles rolled it into large pieces with a rolling pin on the noodle table, sliced it with a knife in his right hand, and rolled it to the left with his left hand, so as to dry the noodles and avoid adhesion. Finally, put them together, hold them in both hands, cut off the joints at both ends, and immediately put them into the boiling water pot; The cut surface is to roll the blended white flour into thin slices, sprinkle with dry flour and cut into filaments.
In addition, there are wide "slats". After cooking, there are different toppings, which are divided into the following categories:
Zhajiang Noodles: The common one is diced pork fried sauce. Pure semi-fat diced pork with onion, ginger and garlic. It is fried in an oil pan, with yellow sauce, covered with a pot cover and simmered for 10 minutes.
At this time, the diced meat was covered with yellow sauce, and the skin was red and bright. The four flavors are pork tenderloin diced fried sauce with three fresh (shrimp, tenderloin, magnolia slices) fried sauce, osmanthus (egg) fried sauce, fried tofu diced sauce, roasted eggplant diced sauce and other vegetarian products, which are oily but not greasy.
Old Beijingers eat Zhajiang Noodles. In cold weather, they pay attention to eating hot food, which is called "picking pots" (there is no water at all) In hot weather, they eat water, but the soup must be ground.
According to the season, with a variety of seasonal dishes, known as the "comprehensive code." In early spring, bean sprouts with pinched heads and tails, only two radish tassels with cotyledons, were poured with the remaining Laba vinegar.
In late spring, put flowers and pepper seeds in the sauce, which is called pepper sauce. The dough code is green garlic, Toona sinensis bud, pickles, mung bean mouth, radish tassel and silk (strips).
In early summer, fresh garlic, blanched fresh peas, shredded cucumbers, shredded lentils and leeks are used to make noodles.
Sesame paste noodles: Sesame paste noodles are a light meal for old Beijingers in summer. After the noodles are cooked, take them out of the pot and soak them in cold water, then pour in sesame sauce (salt, mixed with water), pepper oil (pepper oil fried with sesame oil is put into soy sauce while it is hot), rice vinegar, and then add shredded carrots with pickled peppers, green garlic, shredded radish with low water, pickles, Toona sinensis buds and so on.
Tastes like scones and bean jelly. Noodles with gravy: commonly known as "noodles with gravy".
When people hold weddings and funerals, if they use "fried noodles" to entertain relatives and friends, they will use noodles with noodles.
Bitternization is generally to cook pork soup or mutton in a pot, which is full of fragrance.
There is also a kind of soup that does not thicken, and velvet antler is added to the soup to become the pouring juice of the clear soup. This soup is called "Parr halogen".
Materials:
Handmade noodles or pork belly noodles and various side dishes
Oil chopped green onion Jiang Mo white sugar yellow sauce sesame oil
Exercise:
1. Cut the meat into diced beans.
2. Put the meat in hot oil, change color, add onion and ginger, stir-fry until fragrant, and put the sauce in the pot. It is best to put some warm water in the pot, but only add water once.
3. Stir fry slowly with low heat. Put some sugar when it smells. When the sauce turns red and black, add chopped green onion and sesame oil, stir well and immediately take out the pot.
4. After the sauce is fried, mix well with the side dishes and noodles.
Zhajiang Noodles is also called a small bowl of dry fried.
● Side dishes are an important part of the slag river surface. There are generally more than a dozen authentic side dishes, and there are seven or eight rare ones. Common side dishes are cucumber, green beans, soybeans, green garlic, celery, bean sprouts, radish seedlings, shredded radish and so on. Green beans, soybeans and celery need to be blanched with water before mixing.
● Dry and thin yellow sauce will do. If it is dry sauce, it should be diluted before use.
Expert comments:
We must treat all kinds of vegetables as "noodles" and make the slag noodles a healthy diet. Otherwise, there is more salt, less fiber and insufficient vitamin C and potassium. The sauce itself contains more protein and B vitamins, which is suitable for matching with flour.