Chapter 12 Please try the new method fried noodles

Northerners like to eat noodles with fried sauce, which is the most common noodle dish. It is not surprising, but in recent years, friends from Jiangsu, Zhejiang and Huguang seem to have become interested in fried noodles. Rice noodles and tribute balls, and those called Dalu and Zhajiang noodles are not uncommon! Not long ago, Brother Bai Zhongzheng wrote an article on "Zhajiang Noodles" on the Vientiane Edition, and just for fun, he also talked about fried noodles.Recently, a reader, Fei Boyan, wrote in a letter saying that he cooked it in the same way as we said, and he was very successful in making marinated and deep-fried sauce.I used the people from Mengzi, Yunnan to make fried sauce and stewed noodles. I invited friends from the north to eat them. The results were quite good, so I wrote to ask if there are other ways to make fried noodles. Next time, I will ask my friends Xiaoxu to show it. .

You can add ingredients according to your preference, but there are two ingredients, according to my personal taste, it is better not to add them, one is peanuts, and the other is dried tofu.The diced pork fried sauce and the peanuts are soft and hard, which not only hinders the chewing, but also doesn't match each other, and the taste is not right.The minced meat is added with dried tofu, not to mention the taste, it seems that when it is mixed with the noodles, the noodles always feel that it is not fried noodles.To be honest, I really can't bear this kind of fried sauce that is neither a donkey nor a horse.However, in the three towns of Wuhan, going back to the south of Anhui and the north of Jiangsu, there are really many dried tofu in the noodles with fried sauce, and it is said that it is the method of Beiping, that is really God knows.

When She Jian was tired of eating fried noodles, he developed a new method of fried noodles, which uses dried shrimp and eggs instead of diced meat.There is a small shrimp in the coast of Yantai, Qingdao, Bohai Bay. The seafood shop in Beiping calls it "Little Golden Hook". It is only two or three minutes long, and the whole body is bright red.Regardless of the small size of the shrimp, the freshness is extremely high. When eating, soak it in boiling water for half a day before the shrimp meat softens.Stir-fry the eggs separately, stir-fry the onion and ginger to fry the sauce thoroughly, then fry the eggs and dried shrimps together, and use it to mix noodles.It is better to eat this kind of noodles that can't be eaten in a pot. The noodles should not be too thin, and the sauce should be fried thinner. If the sauce is too dry and the noodles are too thin, it will not taste good if it cannot be mixed in a bowl.Xiaojingou Egg Fried Sauce is economical and hassle-free. Friends who like to eat fried noodles may wish to try it.

The other is braised shrimp fried sauce.Kanto braised shrimp is famous all over the country. The stewed shrimp dishes and braised shrimp oil in the Northeast are sold not only in major cities in the Yangtze River and Pearl River basins, but also as far away as Yunnan, Guizhou and Sichuan. .As for the stewed shrimp paste in Kanto, I am afraid that apart from the Northeast, only Pingjin can buy it! Some friends who like to eat fish and shrimp and have researched seafood think that no matter in rivers, lakes, rivers or seas, for all edible seafood, the tropical ones are not as good as the temperate ones, and the temperate ones are not as good as the frigid ones.The further north you go, the finer and fresher the meat.The tenderness of the Songhua River whitefish and the freshness of Harbin crabs are unmatched by aquatic products in subtropical regions.This argument seems to be well-founded and quite reasonable.Fujian shrimp oil is also quite famous, and Guangdong shrimp paste is a specialty of Guangdong Province. Whether it is oil or sauce, if you compare it with Kanto braised shrimp, the taste will be different.Liang Junmo (Han Cao) was recognized by the greedy people as the elder among the gourmets during his lifetime. He has no regional concept in the evaluation of food and beverages.Fried sauce made from Kanto-salted shrimp is used to mix noodles. He thinks it is more mellow than Lingnan shrimp paste.There is a kind of canned assorted young ginger in Guangdong, also known as ginger dipping head. It is sweet and sour and sweet. Add a little dipping soup to mix the noodles.

I have been in Taiwan for 30 years. In the early years, I could still buy shrimp paste produced by "Guanyi Factory" in Kowloon, Hong Kong. Later, it was gradually out of stock and was replaced by shrimp paste from Penghu.Recently, I have visited various supermarkets, and even Penghu shrimp paste has disappeared. If you want to eat braised shrimp paste noodles, you can only look forward to visiting relatives in mainland China, and then look for it! There is another way to eat the yellow croaker after braised in soy sauce, remove the bones and remove the bone, and use the fish meat to mix noodles. Although it is not noodles with fried sauce, it is fresh and delicious, especially better than ordinary fried noodles.Around the Dragon Boat Festival in Pingjin area, a large number of yellow croakers are on the market. Tianjin usually pays attention to eating boiled fish sticks.It's the yellow croaker season in Beiping, so I must take my aunt back to my mother's house and have a good meal of braised yellow croaker.Because when you are a daughter-in-law in someone else’s home, whenever there is something delicious, you must first respect the elderly and then let the young ones. You can’t have a big meal of any food, so your parents use eating yellow croaker as an excuse to pick up their daughter. Go back to your mother's house and have a good meal.There are a lot of braised yellow croakers in a big pot, the juice is thick and the flavor is thick, the bones are removed and the thorns are selected. The garlic clove meat of the yellow croakers is mixed with a little lard residue, and a little shrimp oil is returned to the pot and then cooked. It is used to mix noodles, delicious and warm Alcoholic, plump and refreshing, it has a different taste than fried sauce.Off the coast of Taiwan, Kinmen yellow croaker is especially famous for its deliciousness, and the price is very cheap. Anyone who likes me may wish to change the taste and make a meal of yellow croaker noodles. It must be delicious!