In essence, Xinjiang Tiaozi is a gourmet method that combines Lamian Noodles technology in Shaanxi, Gansu and Ningxia with Xinjiang's meat-eating habits. A dish, vegetables and noodles are all available, and they are often not tired of eating and will not be hungry for long. Save energy after meals and work.
Make ingredients
Ingredients: northern white flour, mutton, skin bean sprouts (onion), tomatoes, seasonal vegetables (usually green peppers and beans)
Ingredients: onion, ginger, garlic, salt, monosodium glutamate, salad oil, cumin and a pot of cold water.
production process
1. First, mix the noodles, and the water for mixing the noodles is preferably salted water, so that the noodles are delicious and chewy. The surface of the strap should not be too hard, otherwise it won't open. And put some oil on the mixed noodles, then cover the basin or wet cloth for proofing 15 to 20 minutes. Remove the basin or wet cloth and stir the noodles vigorously. Do this for three times, and the authentic Xinjiang mixed noodles will be alive and ready for cooking.
2. Start cooking, buy mutton and cut it into thick slices, then feed it with salt and cooking wine. Dice seasonal vegetables, shred tomatoes, shred half leather teeth, and set cumin aside.
Put oil in the pot and heat it to 80% heat. Arrange the mutton slices first, then take them out.
Burn the oil again, stir-fry the cut tomatoes, let the oil burst, and add some cooking wine, leather teeth, cumin and seasonal vegetables. Stir fry a few times and season with salt and monosodium glutamate. If you think the soup is not enough, you can add some water. Pour in the oiled mutton slices. If there is too much water, consider adding some water starch.
3. Start Lamian Noodles, cook the pulled noodles with water, then take them out and put them in a basin. You can drink cold water or hot water according to your preference, which will make the noodles thicker. Of course, you can also put the dishes directly without adding water and pour the cooked dishes into the noodles. Ok, get ready for dinner! [2]
Production key
1. When mixing flour, salt should be appropriate. Less salt makes it easy to break, and more salt makes it impossible to open it.
2. The surface should not be too hard or too soft;
3. After kneading the dough, moisten the dough with clear oil, and cover it with a wet cloth for at least half an hour, preferably 2-3 hours, and wake the dough for more than 2 times;
There are many kinds of noodles, all of which are delicious. You don't have to have anything to be delicious. Here are some recommended: fried noodles with oil, fried noodles with celery, fried noodles with leeks, fried noodles with tomatoes and onions and so on.
Garlic is the most indispensable ingredient for noodle mixing, and it tastes excellent when peeled off and eaten with noodles.
4 production method 2
Yourou mixed noodles
400g of flour, 50ml of clear water, 20g of mutton, celery 1 root, potato 1 piece, tomato 1 piece, half of Chinese cabbage, pepper 1 piece, half of zucchini, half of onion and a little ginger.
Seasoning:
5 grams of salt, 3 grams of pepper, 2 grams of chicken essence and a little vinegar.
production process
1. Add 1 salt to the flour with clear water (depending on the hardness) to form a smooth and soft dough, and wrap it with plastic wrap for 20 minutes.
2. Wash and slice mutton.
3. Wash vegetables, peel them, remove seeds and cut them into pieces of similar size.
4, the hot pot is cold, first the mutton is slippery and discolored, and the oil is drained.
5. Leave the bottom oil under the onion, ginger and rice until fragrant, stir-fry the vegetables, and then add the mutton and seasoning to taste.
6. Take a clean pot to make water.
7. Dish the dough into liquid medicine, brush it with oil and wake up.
8. When the water boils, pull the noodles into fine noodles and cook them directly in the pot.
9. Take out the cooked noodles and put them on a big plate, and pour in the fried dishes.
China recipe network tips [3]:
1. If you know Lamian Noodles, you can go directly to Lamian Noodles, which saves the trouble of pulling one by one.
2. If you like noodles that are too cold, first pass the water and then put it on the plate.
3. After pouring in the cooking, you can drop a few drops of sesame oil, which is more fragrant.
4. There are many varieties of vegetables, and how much to put can be determined according to your family's appetite.
5. I forgot to put ketchup when cooking! Just put 2 tablespoons by yourself.
6. I made two flavors (to take care of people who don't eat celery and cumin), so there are more varieties of vegetables.
5 production method 3
food
Ingredients: low-gluten flour
Accessories: beef, green pepper, red pepper, tomato, onion, ginger and garlic.
Seasoning: ketchup, cumin, chicken essence, salt.
Xinjiang latiaozi
working methods
1. Add a little salt to 300g warm water, pour it into flour little by little, knead it into dough, and simmer for about 20 minutes.
2. flatten the dough and cut it into strips.
3. Brush the surface with oil and brush on both sides.
4. Knead the noodles into strips thicker than chopsticks, put them on a plate, and then cover them with plastic wrap, about 1 hour.
5. Pull the cooked noodles into noodles slightly thinner than chopsticks in your hands and put them in a boiling water pot to boil. (Add a little salt when cooking noodles, noodles are not crisp or sticky), and remove cold water for later use.
6. Wash beef and cut into pieces; Wash green and red peppers and cut into strips; Wash tomatoes and slice them.
7. Heat the oil, add chopped green onion, shredded ginger and shredded garlic, and add beef and stir-fry until it changes color.
8. Then add salt and cumin, stir well, add green and red peppers and stir-fry tomatoes.
9. Add a little water, add tomato sauce, stir-fry chicken essence and mix well on the surface.
6 nutritional value
Nutritional efficacy
Strengthening muscles, enhancing immunity, promoting rehabilitation, supplementing iron and blood, resisting aging, sterilizing, promoting digestion, lowering blood pressure and blood fat, preventing cancer and cancer, supplementing calcium, slowing down pigmentation, preventing thrombosis, relieving fever and stimulating appetite.
nutritional ingredient
Calories: 1590 calories, carotene: 3990 micrograms, potassium: 2 144.5 milligrams, vitamin A: 675 micrograms, phosphorus: 598.5 milligrams, cholesterol: 305 milligrams, carbohydrate: 261./kloc-0. Calcium: 1 17 mg, protein: 93. 15 g, folic acid: 47.4 μ g, selenium: 18.25 μ g, iodine: 15.6 μ g, nicotinic acid:/kloc-0. Vitamin B2: 0.88 mg, manganese: 0.83 mg, copper: 0.6 1 mg, vitamin B6: 0.57 mg, vitamin B 1: 0.3 1 mg.