If you want to make soup delicious, you don't have to use broth. Since childhood, parents always fry some minced meat at one time, and heat water to stir fry every time they make soup.
Prepare ingredients:
Stir-fried minced meat, minced meat fried noodles (diced carrots, diced tofu, diced potatoes, diced celery, fungus and diamond-shaped egg cakes), minced onion and garlic, Chili oil, salt, balsamic vinegar, spiced powder and clear water.
1. Take out the fried minced meat and get ready.
2. First spread out and cut the omelet that needs to be used, and then put oil in the wok. When the oil is hot, put diced carrots, diced potatoes and diced celery into a wok and stir well. After a while, add fungus and tofu and stir until cooked. These ingredients are red, yellow, blue, white and black.
Prepare soup:
1. Put a proper amount of oil in the wok. When the oil is hot, you can put some Jiang Mo. If you don't like ginger, you can leave it Add proper amount of salt, balsamic vinegar and spiced powder. When you encounter hot oil, you can stir the vinegar first, and then you can add a proper amount of hot water. Put a proper amount of salt and balsamic vinegar hot water at a time.
2. Add minced meat and diced stir-fry into the boiling soup and let the soup continue to simmer.
3. Add the prepared Chili oil. If you like spicy food, put more. If you don't like it, just ignore it. A layer of red oil floated on the noodle soup of Shaanxi hippo chef.
4. After the hot and sour scorpion soup is mixed, before preparing to pour the soup, add the cut egg skin and garlic seedlings into the pot, so that the soup is the best.
In this way, the method of soup with minced meat is completed, and vegetables, minced meat and Chili oil are all added to the pot while eating. This soup does not turn off the fire before meals, mainly because the soup cooked with minced meat tastes better. The rest of the time can enjoy delicious food, spicy and delicious! It's delicious!
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Guide to this issue: How to adjust the soup of minced meat noodles?
Walking in Shaanxi, there is a local saying: "The noodles are white and smooth, and the oleic acid is spicy", which is a noodle with Shaanxi characteristics. The first sentence describes noodles, thin and slender, with tough and continuous tendons, smooth and palatable; The last sentence is to describe the soup of Saozi, which is red and oily, sour and appetizing, and the soup of Saozi is delicious (salty). Whenever there are festivals, weddings, funerals and other important occasions, noodles with shame are indispensable at banquets.
""an authentic scorpion noodle, pay attention to the noodles in soup, and highlight the oily, sour and spicy taste of scorpion soup. To make minced meat noodles, minced meat soup is the key.
Saozi soup generally consists of minced meat, bleached Saozi, bottom Saozi and bottom soup. The pork belly with three parts thin and seven parts fat is used as minced meat, and the "hot and sour red oil" minced meat with vinegar as the base material can be preserved for a long time. Kimchi is made by frying the egg skin and cutting it into small pieces. The bottom of the scorpion is a combination of various ingredients, including carrots, potatoes, tofu and fungus, which can be cooked. The last soup is cooked with vinegar and boiled with water to make soup. Three kinds of seeds of SAO were mixed with the base soup to make the soup of SAO Zi.
""Since the scorpion soup is so important, how can the scorpion noodle soup smell good? There are many details and methods to master.
First of all, when making minced meat, the amount of vinegar must be sufficient, and enough red oil should be infiltrated to highlight the sour and spicy taste of minced meat.
Secondly, in the production of pickled vegetables, we should ensure that the egg skin is thin, tender and even, and pay attention to skills when frying.
Third, the production of scorpions at the bottom of the pot pays attention to the frying order of ingredients, ensuring that each ingredient can be cooked evenly with less nutritional loss. The making of base soup is relatively simple, but vinegar is also used as the main ingredient of soup.
After making clear the ingredients and preparation methods of the soup, we will enter the production time and share the practice of a delicious soup.
-Soup with minced meat-
500 grams of pork belly (three points thin and seven points fat).
1 egg, the main component of pickled rapeseed.
Ingredients: 2 carrots, 2 potatoes, tofu 1 piece, and 2 fungus.
Ingredients: 2 dried peppers, appropriate amount of pepper noodles and appropriate amount of onion and ginger; Vinegar, oil, salt, soy sauce, thirteen incense.
Step 1: Make minced meat.
(1) Wash the bought pork belly with clear water, cut the fat meat and lean meat separately, cut into 2cm thin slices, and put them into bowls respectively. By the way, shred the onion and ginger, and cut the pepper into small pieces.
(2) After cleaning the pan, boil the water in the dry pan and add a small amount of oil to make the pan moist. Turn on a big fire. When the oil is hot, put ginger and onion in a wok and stir-fry until fragrant. Add the fat slices first, stir-fry the oil, and then add the lean slices. Change the fire to a small one and keep stirring.
(3) When the meat slices change color, the meat slices become instant. Add dried chilies, add 1 tablespoon Chili powder, 1 tablespoon thirteen incense, 1 tablespoon salt, and stir-fry until fragrant red oil. At this point, pour in the sliced meat, soak the sliced meat in vinegar, and cook slowly on low heat. Cover the pot and stew 10- 15 minutes to collect the juice and taste. The soup thickens and the minced meat is ready. The sliced meat is coated with bright red oil, which is spicy and fragrant in sour taste.
-""# Do the meat #
Step 2: Make pickled seeds.
(1) Beat the eggs into a bowl, add half the amount of warm water to the egg liquid, add a proper amount of salt, and stir slightly in one direction.
(2) Clean the pan again, add a thin layer of oil, and shake the pan back and forth to make the oil wet the pan. Turn on a small fire. When the oil is hot, pour one-third of the egg liquid along the edge of the pot, turn the bottom of the pot back and forth to spread the egg liquid evenly, and fry it slowly 1 minute. Pick up the pot and shake it a little. If the egg skin can slide, then the egg skin is ready.
(3) Fried eggs are as thin as paper, and serve them while they are hot, otherwise the eggs will be fried. Do this with the remaining egg skin. After all the egg skins are made, take them out and put them on a plate, and cut them into diamond-shaped pieces with a knife for later use.
-"# Fried Piaosaozi #
Step 3: Make the bottom of the scorpion.
(1) Slice carrots, peel potatoes, cut tofu, soak fungus and tear it into small flowers for later use.
(2) Turn on the fire and pour oil into the pot. Put potato chips first, then carrot slices, stir-fry for 1 min, then add diced tofu, add 1 tbsp salt and continue to stir-fry for 1 min, and finally add black fungus, add 1 tbsp soy sauce and boil. After boiling, simmer for 2 minutes, and the scorpion bottom is ready.
Step 4: Make soup with minced meat.
After the pan is cleaned, boil the water and put more oil. When the oil is hot, add shredded ginger and shredded onion, stir-fry for fragrance, add more vinegar, add half a spoonful of salt to boil, let more water go, and turn off the heat after boiling again. Mix minced meat, bleached minced meat and minced meat together, and then add boiled minced soup, and the soup is finished.
The finished soup is bright in color and rich in ingredients. The surface of the soup is covered with red oil, which looks fat but not greasy. Soup is sour and salty, which makes people drool.
"Q&A" in Content Production
(1) Why did pork choose pork belly with three points thin and seven points fat?
Like noodles with minced meat, noodles with minced meat, as a characteristic of Shaanxi, pay attention to "oily, sour and spicy fragrance". Among them, "oil" refers to lard, and more fat can fry more oil, which highlights the characteristics of "oil". In addition, lard has a special oily taste, which is stronger than other edible oils, reflecting the "fragrance". These are the two keys to making minced meat soup, and the cooked meat is bright and fragrant.
(2) Why should pork belly be divided into fat and thin?
"Experienced people will know that to cook lard, it is necessary to separate fat from lean meat, so as to cook more lard, and the same is true for minced meat.
First of all: separating fat from lean meat, frying fat separately first can increase the contact surface between fat and hot pot. If sliced again, the oil is not only fast and rich, but also fragrant.
Secondly: To make minced meat, we must ensure that the meat is tender, smooth and refreshing, and we can't fry the meat. It takes more oil to make minced meat, because it takes a long time to produce oil and the fat is rich in oil and water, so the meat is not easy to fry, while the lean meat has less fat and low water content. If the lean meat and the fat meat are not separated but fried together, the lean meat is easy to fry, and the taste of the meat slices is poor, which will also affect the oil production efficiency.
(3) Why do I make it too thick and sometimes uneven?
""gourd ladle has two characteristics, one is thin and transparent; Second, the surface is relatively flat and smooth. The fried egg skin is too thick or uneven, which is probably a problem when preparing egg liquid and frying.
First of all: when many people cook fried eggs, there will be many bubbles and holes in the egg skin, which will cause unevenness. What is the reason? There are two aspects:
1 The added water is not warm water. When making egg liquid, warm water is most suitable. The low air content in warm water can reduce the gas content in egg liquid, reduce the generation of bubbles when frying eggs, and increase the flatness of egg skin. If tap water (raw water, containing a lot of air) is used, and the air is not driven out when the egg liquid is stirred, many bubbles will appear in the fried egg skin, and the egg skin will be uneven.
2 "The egg liquid is too strong. The action was too big, and a lot of air was dissolved in the egg liquid, and a large area of bubbles appeared. If the bubbles do not disappear before the omelet crust, there will be bumps and holes when the omelet crust is fried later.
Secondly: too much oil makes the pan too slippery, which leads to the hanging of egg liquid and the thickening of egg skin. The egg liquid will solidify quickly when heated, and the egg skin will be fried too thick. So when frying eggs, use a small amount of oil to moisten the pan. One more thing, when pouring the egg liquid, turn the pan and pour a small amount.
(4) Why do you put so much vinegar in minced meat and soup?
"The characteristic of minced meat noodles lies in the sour taste of minced meat soup. Sour taste is reflected in meat and soup.
The meat of SAO Zi Tang pays attention to the "sour and refreshing" taste. When cooking minced meat, vinegar is used instead of water for stewing, so that the meat can fully absorb the sour taste of vinegar and make the minced meat sour and refreshing.
The bottom soup, which Shaanxi people call Qiangtang, smells the ingredients and is also seasoned with vinegar. After boiling with water, it is "sour soup". If you add less vinegar, the acidity will be weaker. Add more vinegar.
-"Technical know-how for making soup with minced meat"
(1) Choose pork belly with three points thin and seven points fat as minced meat. Minced meat can be preserved for a long time, and it is good to cook or make soup as seasoning.
(2) Pork belly should be cut separately from fat and thin, and the fat meat should be fried first and then the lean meat, so that the meat will not be fried.
(3) Add more vinegar to make minced meat, and it is best to drown the pork. The frying of red oil is to make the spicy taste of SAO Zi, and this step is indispensable.
(4) The fried egg skin must be fried with a small amount of oil and low fire, so that the egg skin is well formed and will not be broken, and the eggs will not be fried.
(5) When frying the bottom seeds, it is necessary to master the order of frying materials, so that the nutritional loss of the bottom seeds is less.
(6) When making base soup, the amount of vinegar should be more, so as to make it sour. Add some salt, because vinegar itself is salty. Only by reducing the intake of salt can we eat healthily.
A kind of food, a delicious food, you can also make delicious food if you master the methods and skills!
Finally, thank you for taking time out of your busy schedule to read and share the delicious practices of home cooking recipes with you every day. Like friends can add collection, forwarding, attention. Thank you!
Hello, everyone, I am a foodie in four seasons. My answer is: Qishan noodles with minced meat are a delicious food with a long history in Shaanxi. A good bowl of noodles with minced meat should be fragrant, sour and spicy, and the most important thing is that the soup should be spicy (sour soup made with spices and vinegar). The perfect combination of sour soup and noodles with minced meat, with homemade handmade noodles and a bowl of noodles, is thin, smooth and oily.
Solve its difficulties? Combination of sour soup and spices
A good bowl of Qishan minced meat noodles, sour soup is difficult, but if it is subdivided, it is the collocation of vinegar and spices, and the proportion is a problem. If it is sour, simple vinegar will do. It is the combination of spices that makes this classic.
Food ingredients? Required materials
Ingredients: 2500g pork belly, 500g flour, 900g balsamic vinegar and 250g soy sauce.
Seasoning: 20g onion, ginger 15g, shredded red pepper 15g, fennel 15g, fragrant leaves 5g, nutmeg 8, tsaoko 5, clove 2, star anise 15g, pepper noodles 150g, cinnamon 60.
The way to taste? Specific practices