Authentic Noodle of Beijing Style Paste
This paste is served with the authentic noodle of Beijing style. Follow this recipe, you can make your own authentic noodle paste.
Prep time: 5 minutes
Cook time: 5 minutes
Utensils:
Non-stick skillet, ladle, spatula, bowl.
Serves 3
Ingredients:
3.5 oz./ 100 g ground pork, chopped into small cubes
1 tbsp. minced fresh ginger
2 cloves garlic, sliced
2 tbsps. chopped scallion
2-3 tbsps. vegetable oil for stir-frying
Seasonings:
1/2 tbsp. Chinese rice wine, or dry sherry
1 tbsp. light soy sauce, low-sodium
2 tbsps. sweet fermented flour paste
1 tbsp. chili bean sauce
1 tsp. salt, or to taste
Directions:
1. Place a non-stick skillet over high heat, heat 2-3 tbsp. vegetable oil till hot, saute 1 tbsp. chopped scallion and 1 tbsp. ground ginger briefly over medium heat, about 30 seconds.
2. When the scallion starts to brown, add pork and stir fry for 1 minute, add 1 tbsp. light soy sauce and 1/2 tbsp. Chinese rice wine when the meat is no longer pink, stirring continually.
3. Add 2 tbsps. sweet fermented flour paste and 1 tbsp. chili bean sauce into the skillet in which it was cooked, then drizzle 2-4 tbsps. water if the sauce is too thick.
4. Add the remaining chopped scallion and garlic clove slices into the skillet, season with pinch of salt if necessary, continue to cook for another 20 seconds, then turn off the heat.
5. Place into a bowl, when cool enough to handle, serve with noodles.
Tips:
1. At Step 4, you are supposed to control the amount of salt that added, as both light soy sauce and chili bean sauce are salt too.
2. In the whole process of cooking, you are supposed to stirring continually to prevent from burnt.
3. It is highly recommend you cut the pork into small uniform sized cubes (about 1/4-1/2 inch length).
Nutritional information:
Servings per recipe: 3
Amount per serving:
| Protein: 8.45 g |
| Total fat: 14.6 g |
| Carbohydrate: 0.55 g |
| Calories: 167.5 kcal |
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