Fried noodles with Xinjiang beef

Fried noodles with Xinjiang beef

Introduction:

"When I was a university student in Chongqing, I often went to Lanzhou ramen shop to eat beef fried noodles after lunch. It was delicious. Now I'm home from graduation. I can't eat that kind of fried noodles. It's hard to satisfy people when I eat fried noodles made by others. Today, I decided to try it on my own. I didn't expect to succeed once. It can be said that it can reach 95% reduction degree! If you think it's delicious after trying, please leave a message for support

Production steps:

Step 1: 1. Half a carrot; three sheep horn peppers; one onion; half a cabbage (also called lotus in the north and lotus white in the South); three Liang beef.

Step 2: 2. Soften the beef with a rolling pin or the back of a knife, rinse it and soak it in cold water for half an hour (change the water several times during the period)

Step 3: 3. Slice the beef (the kitchen knife should be perpendicular to the texture of the beef, so it's easy to cut or cooked) PS: this picture is just the initial processing, and it needs to be further cut small.

Step 4: 4. Put in a spoonful of soy sauce, half a spoonful of salt, a little cooking wine, a little vinegar (it's better to use apple slices or lemon slices, if not, vinegar, in order to soften the meat), a spoonful of black pepper, a spoonful of cumin, stir well.

Step 5: 5. After the beef is marinated for 15 minutes, start the oil pan, pour in the beef when it is 70% hot, stir fry for 3 minutes (you can taste it, until it is 8 mature).

Step 6: 6. Take out the beef for use;

Step 7: 7. Shake the noodles with hands to avoid sticking together;

Step 8: 8. After boiling, add noodles and a spoonful of salt.

Step 9: 9. When the noodles are cooked for 6 minutes, remove them (if they taste half cooked, you can...) and soak them in cold water (rinse them with running water for a while to ensure complete cooling)

Step 10: 10. Slice carrot and onion (onion should be sliced in half and cut from the inside. It's very slippery. Don't be greedy. It's OK to cut a few pieces at a time. Be careful not to cut the knife Tear the cabbage into 3 cm square pieces by hand.

Step 11: 11. In another oil pan, fry pepper and dried pepper over low heat, then skim them off, leaving only the base oil.

Step 12: 12. Add the hot pepper, carrot and cabbage, add 1 teaspoon of soy sauce, 1 / 2 teaspoon of salt and 1 teaspoon of cumin, stir fry over high heat.

Step 13: 13. After the cabbage and pepper are completely fried soft, put in the beef and onion just fried, and put in two spoonfuls of tomato sauce;

Step 14: stir fry evenly;

Step 15: 15. Add the noodles soaked in cold water (keep dry), stir fry over high heat (taste it, and add more if the salt or cumin is not enough)

Step 16: 16. Stir fry a few more times in the big fire to make the noodles thoroughly tasty, and then you can get out of the pot!

Step 17: put some garlic powder and stir fry a few times before leaving the pot, the taste will be better

Step 18: 1

Materials required:

Hand rolled noodles: half a Jin

Beef: three Liang

Onion: one

Hot pepper: Three

Carrot: Half Root

Cabbage: half a piece

Tomato sauce: right amount

Old style: moderate

Cooking wine: moderate

Salt: right amount

Cumin powder: right amount

Black pepper: right amount

Starch: right amount

Vinegar: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Note: 1. When marinating beef, it's best to use apple slices and lemon slices. The fruit acid in them will make the beef soft and ripe. If not, it can be replaced by vinegar. 2. In the process of cooking noodles, it's better to make the noodles raw than cooked. Cooking in advance will make the noodles easy to break and have a bad taste. 3. Cool the noodles thoroughly, which will greatly reduce the stickiness of fried noodles When frying, you should use tomato sauce instead of tomato, because once there is too much water in fried noodles, it will be very sticky. The purpose of using tomato sauce instead of tomato is to reduce water (there are two kinds of tomato sauce and tomato sauce in supermarket, tomato sauce is too sweet for frying, so you must buy tomato sauce, only tomato and water on the ingredient label). 5. Use starch when marinating beef, not the tender meat sold in supermarket Powder (I went to have a look this morning, but there was silicon dioxide in the ingredients.. Starch is better, pure natural potatoes or corn)

Production difficulty: Advanced

Technology: stir fry

Production time: 20 minutes

Taste: cumin