Noodles with oily meat -- Xinjiang flavor

Noodles with oily meat -- Xinjiang flavor

Introduction:

"Fried meat noodles is a kind of pasta with ethnic flavor (Uygur, Hui, etc.) in Xinjiang. In Xinjiang, fried meat noodle is the signature noodle of every restaurant, but the practice of every restaurant is different. The mutton is usually cooked less at home for the sake of health. Now it is advocated to eat less oil and keep the original flavor more. My family doesn't do much, and occasionally do it to satisfy the appetite. People in Xinjiang usually like to put fried vegetables directly on the noodles and stir the noodles and vegetables evenly with chopsticks (I know why it's called "mixed" noodles), which is called the combination of vegetables and noodles; some even need to drop a little vinegar and peel a few pieces of raw garlic to eat, which is called disinfection and sterilization. "

Production steps:

Step 1: Ingredients: flour, mutton, onion, green and red pepper, tomato, kidney beans, tomato sauce, salt, soy sauce, garlic starch, Chinese prickly ash, dry red pepper powder

Step 2: add a small spoonful of salt to the tea bowl, and then add cold water to the bowl. Add salt to the noodles in Xinjiang, because the noodles taste delicious! Add flour in the basin, gradually pour the salt water in the bowl into the basin, then stir, start to mix the flour, take the flour out of the basin, and then knead on the chopping board. You can also stop for a few minutes and knead until the surface is smooth.

Step 3: after that, cut the dough into long pieces, knead the long pieces into long strips, put them in a small plate, apply a layer of clear oil on the dough, cover them with plastic wrap, and then wake up for one hour.

Step 4: wash the tomato and cut it into small pieces, cut the onion into small pieces, cut the green and red pepper into small pieces, cut the string beans into shreds, cut the garlic into small pieces, and cut the mutton into small pieces

Step 5: mix the mutton slices with starch and soy sauce for a while,

Step 6: pull the wake-up potion into a long strip, which is thinner than the head of chopsticks. Into the boiling water pan,

Step 7: take it out after cooking, pass it with cold boiled water, drain the cold water and put it on a plate. It's OK, but eat cold water directly, depending on whether you like cold noodles or hot noodles.

Step 8: heat 70% of the oil in the pan, add green and red pepper, and quickly pick up

Step 9: leave the oil in the pan, pour in the mutton slices, stir fry and remove

Step 10: leave the bottom oil in the pan (some people will turn a little butter to improve the flavor), add Chinese prickly ash and dry red pepper, saute and remove them (or not), then add onion, garlic and kidney beans in turn, stir fry

Step 11: add red persimmon stir fry (tomatoes should be half rotten and half not rotten), add pepper seasoning, and then add finished oil mutton slices, green and red pepper, stir fry for a while, add salt and chicken essence, stir fry a few times to mix up the flavor

Step 12: take out the pot and put it on the plate

Step 13: when eating, pour the oily meat into the noodles, stir and serve. The color is bright, the soup is red, and the noodles are soft

Materials required:

Flour: right amount

Mutton: moderate

Tomatoes: right amount

Onion: right amount

Kidney beans: moderate

Green pepper: right amount

Tomato sauce: right amount

Garlic: right amount

Dry red pepper: right amount

Red pepper: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Starch: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Salt: right amount

Vegetable oil: right amount

Note: when mixing flour, salt should be appropriate. It is easy to break if the salt is less, but it cannot be pulled off if the salt is more. The surface can't be hard or too soft. After mixing the dough, apply clear oil on the surface, cover it with wet cloth or cover, and let it stay (awake) for at least half an hour, 2-3 hours is better. Put whatever you like in the side dishes.

Production difficulty: Advanced

Technology: stir fry

Production time: several hours

Taste: Original