Noodles are hard and slippery, and vinegar slips your throat as soon as you enter. Plus the food code, a big plate of sweet and sour tomato sauce, spicy red and green with green peppers and leather teeth, you can eat it with chopsticks.

Process: other processes

Taste: sour and sweet.

Time:

Heat: Higher heat.

Composition:

Flour 300g, beef 250g, 1 onion, 3 tomatoes, 2 peppers, salad oil, salt, soy sauce, onion, ginger, tomato sauce and water.

Cooking steps:

0. 1. Flour mixing: common flour, salt and clear water.

1. Prepare a bowl of water, add salt appropriately, and taste the water slightly salty, but not too salty. There is too much salt, which makes it difficult to pull apart (the purpose of adding salt is to make noodles taste stronger). After the salt water is mixed, slowly add it to the flour.

2. While adding water, stir with chopsticks and stir the flour into a flocculent shape.

3. Knead into dough. Noodles should not be too hard, otherwise they won't open or too soft, otherwise the cooked noodles will not be exquisite. Basically, the dough made by jiaozi is a little harder than usual.

4. Then cover it with a lid or a wet cloth and rub it after waking up (it's best to put it in a warm place in winter, otherwise it won't open).

Second, Lamian Noodles (in three steps)

Step 1: Roll the dough into cakes first.

5. Bake for 30 minutes-1 hour, and then knead repeatedly until the dough is smooth and delicate.

6. Then roll it into a thick cake about 1 cm on the chopping board.

7. Cut into strips half a centimeter wide with a knife.

8. Continue to cover with wet cloth for ten minutes, and then stretch one by one.

Step 2: Disk surface

9. This step does not need to be very thin, just the thickness of the adult thumb, but it should be pulled evenly.

10. Take a bigger plate or basin and pour some cooking oil on the bottom.

1 1. Grease your hands when pulling, and roll up the pulled noodles. The surface should be covered with oil to prevent adhesion. They should be put in a basin.

12. Cover the cooked noodles and continue to stew for more than half an hour. Then take out one of them in turn and stretch evenly.

Third, painting.

13. Each noodle is continuously thinned and elongated, divided into several small piles and spread on the panel.

14. When the last picture is finished, the first picture has almost developed, and the final drawing process will be carried out.

15. Hold one end of the noodle, and both wrists will be stressed evenly. Let the noodles wind like wool, let it swing from side to side, so that the noodles can grow. Because I operated it alone and had to take pictures, all the pictures I took were completely pulled out.

16. Put hot water in the pot, the pot should be big and the water should be wide. After the water is boiled, put Lamian Noodles into the pot and boil the water.

17. fire, take out the pot, stir with chopsticks and cook for 1-2 minutes.

18. It's cooked, all right, take it out.

19. Put it in the prepared cold water and serve it.

3. Stir-fry (this step can be done after the noodles are cooked, that is, in the process of Lamian Noodles): tomatoes, leather teeth (onions), green peppers, tomato sauce, meat (mutton and beef are the best) (because it is decided to cook temporarily, there is only pork at home), onions, shredded ginger, cooking oil, salt and soy sauce.

20. shred tomatoes, leather teeth and green peppers for use.

2 1. Marinate the sliced meat with onion, shredded ginger, a little salt and a spoonful of soy sauce in advance.

22. Heat the oil in the pan and fry the sliced meat. This is commonly known as oily meat.

23. Stir-fry the sliced meat and serve it.

24. Leave the bottom oil. After heating, stir-fry the leather teeth to give a fragrance.

25. Next, tomatoes

26. fry

27. a spoonful of salt

28. Add green pepper

29. Two chopsticks with tomato sauce

30. Continue to stir fry

3 1. Finally, put the meat slices in, mix well and add a little monosodium glutamate.

32. The menu code is ready.

33. Pour the dishes on the noodles and mix well when eating.

Cooking skills:

Cooking women share some experiences of family version of Xinjiang lasagna;

The choice of flour-I think ordinary flour is ok, but the flour that has been infested with insects will not work, and it will break when pulled.

How much salt to add to the dough-too much salt can't be pulled, and too little salt can't be used. Theoretically 500 grams of flour and 2 grams of salt. My practice: Because my house doesn't bake and there is no electronic scale, I always put it on the basis of experience and taste it with a little prepared salt water. A little salty, but definitely not very salty. Basically, it will do.

When mixing dough, add water bit by bit. Don't add water to the dough at once. If the dough becomes soft at first, it won't open after adding more dough, so the water must be added slowly. First, make all the dough into a floccule, and then knead it into a ball. Noodles should not be too hard, otherwise they won't open or too soft, otherwise the cooked noodles will not be exquisite. Basically, the dough made by jiaozi is a little harder than usual.