Zhajiang Noodles materials of Hui nationality's special recipes
500g of semi-lean minced meat, yellow sauce, clear water 1 50ml, chives 1 root, soy sauce 1 spoon, 200g of mung bean sprouts, cucumber1root, noodles, minced garlic and vinegar.
method of work
1, pour the soy sauce and yellow sauce into a large bowl, then add 150 ml of water and mix it slowly with chopsticks; Cut the scallion into pieces for later use.
2. Pour more oil into the wok than cooking and heat it. After the oil is hot, add the chopped green onion and stir fry for half a minute. Then pour the minced meat and stir fry together until it becomes discolored and uncooked.
3. Then pour in the mixed yellow sauce and stir fry slowly for 7-8 minutes with minimum fire.
3. Blanch the washed mung bean sprouts in boiling water and remove them immediately; Wash cucumber and cut into shreds; Chop garlic into minced garlic for later use.
4. Boil the scalded water of mung bean sprouts, add the noodles and cook them, then take out the noodles, soak them in cold boiled water, pick them up and put them in a bowl.
5. Finally, put the mung bean sprouts and shredded cucumber on the noodles, then add 1 spoon of fried sauce and minced garlic, and then pour a little vinegar and mix well.
A Brief Introduction to the Hui People's Vinegar-Baked Melilotus Recipe; This dish is the home-cooked dish of Muslim people. Fresh and tender mutton is scattered with eggs like osmanthus flowers. Take an entrance, and the tender and sour taste is very attractive.
material
Ingredients: lean mutton 150g, 4 eggs, egg white 1 piece, scallion 1 piece, 2 cloves of garlic, seasoning: sesame oil 1 teaspoon (5ml), and 2 teaspoons of cooking wine (/kloc-). Rice vinegar 1 spoon (15ml), soy sauce 1 teaspoon (5ml), 2 teaspoons of pea starch (10g), 2 teaspoons of salt 1/2 teaspoons (2g) and 2 teaspoons of oil (30ml).
method of work
1, lean mutton vertical muscle texture into the knife, cut into 0.2cm thick slices, put into a bowl, add egg white and 1 teaspoon pea starch, mix well, and pickle for 20 minutes.
2. Beat the eggs into a bowl and beat them into a uniform egg liquid for use. Shred green onions. Ginger and garlic are cut into pieces respectively.
3. Mix cooking wine, soy sauce, vinegar, salt, shredded onion, Jiang Mo, minced garlic and the rest of pea starch into a sauce for later use.
4. Heat the oil in the wok to 50% heat on medium heat, slide in the mutton slices and stir fry for a while. After all the mutton becomes discolored and the meat slices are set, put them out for use.
5. Heat the remaining oil in the wok on medium heat, pour in the egg liquid, spread it into egg flower shape with a spatula, add the meat slices and stir fry for a while, pour in the prepared sauce, and pour in the sesame oil until the sauce thickens and mix well.
Tips
The so-called sweet osmanthus originally refers to sweet osmanthus, and it refers to eggs in dishes, because the fried eggs are golden in color and embellished with other ingredients like sweet osmanthus.
Hui people's special recipes are Hui people's pancake materials.
Noodles, beef, garlic sprouts
method of work
1, mix the meat well.
2, the face is all hot, wake up.
3, stuffing, like jiaozi, both sides are not sealed.
4, into the pan fried, a little more oil.
5, jiaozi neatly filled the pot. Don't flip
6. Every once in a while, sprinkle some flour and water into the pot. Do this three times.
7. Cover and simmer for 3 minutes at a time.
8, the pot is upside down on the plate, come on.