My dear friends, today we're bringing you this classic noodle dish from northern China: Dalu Mian (lit. noodles with thick gravy topping).
There're various recipes with a diversity of ingredients for Dalu Mian, one of people's favourites in northern China. Our innovative version of Dalu Mian is gonna highlight its umami. The specially-made gravy is cooked with shiitake mushrooms, dried shrimps, meatballs, white mushrooms, wood ears and eggs, which give a combo of umami flavour. Mix our gravy with noodles cooked in boiled water, and a bowl of Dalu Mian with excellent colour and flavour is ready to serve!
How to cook meatballs so that they could have the taste of seafood? How to soak up shiitakes? Is there any use of the water used to soak the shiitakes?
How to wash the wood ears so that it's clean, tender, and crispy?
Take notes! In the current situation, never go outdoors unless necessary. Cook your meal at home, keep up your health, and work hard in your life. You got this!
Hello everyone! We are Lao Fan Gu, three old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. All the three of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
San Shu (Wu Jianli): Golden Cook of China. 3rd Generation successor of Caigoupu smoked meat. Developed 'Wu type smoky sauce'.
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/ laofangu
6 фев 2020
