3. After the water in the pot is boiled, the noodles are pulled down one by one and cooked. Don't cook it too soft, just cut it raw, because it needs to be fried, and the soft edge will affect the taste. 4. Take out the cooked Lamian Noodles and put it in cold water, then take it out and drain it for later use. This step can prevent gluten adhesion.
If it is too much trouble to make noodles with Lamian Noodles, you can use thick round segments instead.
6. Slice mutton and marinate it with soy sauce, pepper powder, salt, raw flour, oil and a little vinegar. Pickling mutton with a little vinegar in advance will not only make the meat tender, but also remove the fat.
Vegetables on fried noodles are very selective. As long as it is seasonal and low in water content, you can choose what you like, but you can't miss onions and ketchup. I fried two pieces, one is not spicy onion and garlic moss, and the other is spicy onion, green pepper and dried red pepper (take spicy as an example below).
7. Heat the oil in the wok and stir-fry the mutton quickly. When mutton changes color, it will be cooked and served immediately. Leave the bottom oil in the wok and fry the dried peppers. Stir-fry onion and green pepper in turn until fragrant.
8. Add a tablespoon of tomato sauce (it is best not to use tomato sauce, which has a heavy sweetness), stir-fry until fragrant, pour it into the stir-fried mutton, add soy sauce and salt, add a portion of Lamian Noodles, stir-fry evenly with vegetables, if the Lamian Noodles is too long, cut it off with a spatula (or cut it into long strips with a knife after the noodles are cooked), and finally stir-fry the minced garlic and chicken powder evenly. 1. Tomatoes are usually indispensable for pasta in Xinjiang, but tomato sauce is used to reduce the moisture when frying noodles, which is full of color, flavor and Xinjiang characteristics. 2. It is best to choose pure tomato sauce instead of tomato sauce. No, you can use bagged ketchup from KFC or McDonald's instead. 3. No mutton can be replaced by beef. Besides onion and green pepper, you can also choose celery, cowpea, zucchini and eggplant. Don't forget to sprinkle with minced garlic when you finally cook. It's very tasty.
Xinjiang dingding fried noodles
Ingredients 1, warm salt water and flour are kneaded into the legendary "three lights".
2. Cover with plastic wrap and relax for half an hour.
3. take out the dough and knead it in the middle, which will be more gluten.
4. Roll the dough into an oval shape, cut it into noodles with thick fingers and roll it up with flour.
5, noodles into chopsticks thickness, cut into noodles, sprinkle with flour and roll up.
6. Add water to the pot, add half a spoonful of salt, and boil the diced water until it is 80% cooked.
7. Pick up the cut noodles and drain them, and mix well with a little oil to prevent adhesion.
8. Add oil to the pot, sprinkle pepper while it is hot, stir-fry, and then pour in onion, ginger, garlic and dried pepper.
9. Pour in the side dishes, stir fry, then pour in the cut noodles and chicken, stir fry for a while, and add seasoning. If it is too dry, you can add a little water.
10, stir-fry and you can get out of the pot. 1. Add a little salt to the flour, pour in clear water, knead into dough with smooth surface, cover it with a wet cloth, and stir for 2 hours. Shred beef and add salt, sugar, chicken essence and soy sauce. Raw flour, stir in one direction with chopsticks, add a spoonful of oil and marinate for 30 minutes.
2. Roll the proofed dough into a dough sheet, cut it into strips and diced, cook it in a boiling pot, take it out and soak it in cold water, then take it out and drain it, and add cooking oil and stir well.
3. Heat the oil in the pot, add the marinated shredded beef, scrape it with chopsticks, and remove the oil; Wash the pan, pour oil, add onion and garlic, stir-fry until the onion is translucent, pour peeled and diced tomatoes, and stir-fry until tomato juice is obtained.
4. Pour in diced green peppers and stir fry. Stir well, then pour in the noodles until the noodles completely absorb the tomato juice. Add shredded beef, soy sauce, salt, chicken essence and cumin and stir-fry until fragrant.