400g flour

Pork tenderloin 50g

condiments

onion

1/2

tomato

1

(edible) auricularia auricula

6 flowers

rapeseed

Two trees

Eggs (of hens)

1

condiment

salt

1/8 teaspoons

soybean

2 tablespoons

energy

1 tablet

garlic

2 petals

Sichuan pepper

10 capsule

Red pepper

1

water

160g

thirteen?incense

1/8 teaspoons

mature vinegar

1 tablespoon

ketchup

2 tablespoons

vegetable oil

3 tablespoons

The practice of frying Daoxiao Noodles in Xinjiang

Dough raw materials: wheat flour (medium gluten flour) 400g, cold water 160g.

Side dishes of fried noodles: onion 1/2, tomato 1, black fungus 6, rape 2, egg 1, pork tenderloin 50g.

Seasoning for fried noodles: chili 10, dried chili 1 0, ginger 1 0, 2 cloves of garlic, 0/8 teaspoons of salt 1 8 teaspoons of thirteen spices or five-spice powder, 2 tablespoons of soy sauce and mature vinegar/kloc-0.

1. Daoxiao Noodles Dough and Flour Making Technology:

1. Put 400 grams of flour (high gluten flour) into the kneading basin, and pour a proper amount of cold water several times. The total weight of cold water is135g.

2. After pouring cold water every time, stir the flour and water evenly with chopsticks until all the cold water is used up, and the flour forms a dry flour wadding containing a lot of dry powder.

3. Knead all the vermicelli into a rough vermicelli picture with a lot of dry powder around it.

4. Sprinkle a small amount of cold water on the dry powder several times, and mix the dry powder and cold water evenly with chopsticks each time to form dry noodle floc. The weight of cold water used this time is 15g.

5. Knead the kneaded dry dough with the surrounding flour wadding into a rough dry dough by hand.

6. Cover the dough with clean kitchen gauze and leave it for 20 minutes.

7. Remove the gauze and knead the dough repeatedly by hand.

8. Knead into a dough that is slightly smoother than the first time, and then cover the dough with gauze for 20 minutes.

9. Take off the gauze and knead the dough, and repeat this until the dough is smooth. Tip: Daoxiao Noodles dough must be hard. At the same time, kneading dough is also very important. Knead the dough in place, the better. )

Second, Daoxiao Noodles's cutting technology:

10. The best way to knead dough is to put the dough on the chopping board, and press the two palms on the dough to knead the dough repeatedly to make the dough fully stressed.

1 1. The kneaded dough is rolled into an oval shape with a bulge in the middle.

12. Put the dough in a fresh-keeping bag and bake it in the refrigerator for 30 minutes (hint: knead the dough into an oval shape, bake it in the refrigerator for 30 minutes, and then shave it, which is convenient for beginners).

13. Take out the baked dough, prepare the dough knife, hold the baked dough in your left hand, and tilt it down 30 degrees.

14. Hold the dough knife in your right hand, and the knife surface is flush with the dough surface. There is a red rotating rod next to the blade of the dough mixer, which is close to the dough.

15. The action is fast and the output is even. Always keep "the knife does not leave the face, and the face does not leave the knife". When cutting faces one by one, it can be seen that with the sliding of the blade, the red rotating rod will also slide.

16. Daoxiao Noodles is uniform in thickness and willow-shaped.

Third, Daoxiao Noodles Daoxiao Noodles's cooking techniques:

17. To make Daoxiao Noodles, you usually boil a pot of water first, and let the noodles fall into the pot while cutting them.

18. After all the Daoxiao Noodles is put into the pot, immediately put the prepared small rape into the pot, and bring it to boiling water.

19. Remove the noodles and vegetables together with a colander and cool them with cold water. (Tip: I'm cooking fried noodles here. Take out the noodles when the water boils for the first time, that is, cook the noodles until they are 70% or 80% mature, otherwise the fried noodles will be sticky; If you eat noodle soup or noodles with sauce, the noodles must be cooked before you take them out.

20. Use a colander to fish out the noodles and vegetables that are too cold to control the water (hint: the noodles that are fished out are too cold, and the water is controlled to dry, which is also conducive to the drying and non-adhesion of noodles when frying).

Four, the production process of oily meat:

21.50g pork tenderloin was washed with clear water.

22. Put the washed meat slices into a bowl and add a little salt, white pepper, pepper water, starch and 2 tablespoons of whole egg liquid.

23. Stir until it is pulpy, and set aside for pickling 15 minutes.

24. Put the vegetable oil (a little more) in the pot, heat it to 70%, add the meat slices with good pulp, and slide it quickly with chopsticks for about 5 ~ 6 seconds until the meat slices turn golden yellow.

25. Scoop up the oil control with a colander, and the oily meat will be out of the pot.

Five, the production process of fried Daoxiao Noodles:

26. Put the right amount of vegetable oil in the wok, beat the eggs into egg liquid and pour them into the wok.

27. With the increase of the oil temperature in the pot, the egg liquid expands, slides away quickly with a shovel, and the oil is fished out.

28. Add pepper and dried pepper to the remaining oil in the pot, stir-fry for fragrance, and take out pepper and dried pepper.

29. Add shredded ginger and garlic slices to the pepper oil and stir-fry until the onion is fragrant. Cut the onion into diamond-shaped pieces and put it in the pot.

30. Soak the black fungus and tear it into small flowers and put it in the pot.

3 1. Cut the tomatoes into diamond-shaped pieces and put them into the pot, add the fried oily meat, stir fry for a while, and put the cooked Daoxiao Noodles and small rapeseed into the pot.

32. Add scrambled eggs, stir-fry the noodles with chopsticks until the noodles are dry and fragrant, and sprinkle with 1/8 teaspoons of salt and 1/8 teaspoons of thirteen spices or spiced powder.

33. Pour in 2 tablespoons of soy sauce and add 2 tablespoons of tomato sauce (hint: adding a proper amount of tomato sauce to fried noodles can not only improve the color of noodles, but also add a sweet and sour taste to fried noodles, which is why we always think that fried noodles in restaurants are more delicious than those at home)

Stir the noodles and seasoning evenly with chopsticks.

34. Pour 1 tablespoon of Shanxi aged vinegar along the pot (Tip: pour the vinegar along the pot before taking it out, so that the vinegar will generate steam when it encounters high temperature, and the sour taste of the vinegar will be distributed with the steam, leaving a vinegar fragrance in the pot to increase the aroma of fried noodles; If vinegar is poured directly on the noodles, the noodles will absorb acetic acid, which will only be sour and have no fragrance, but will affect the taste. )