Flour 400g

Pork Tenderloin 50g

Sub Ingredients

Onion

1pc

Tomato

1pc

Black Fungus

6pcs

Oil Vegetable

2pcs

Egg

1 piece

Seasoning

Salt

1/8 teaspoon

Soy sauce

2 tablespoons

Ginger

1 slice

Garlic

2 cloves

Peppercorns

10 grains

Dried chili pepper

1

Water

160g

Thirteen spices

1/8 teaspoon

Aged vinegar

1 tablespoon

Tomato sauce

2 tablespoons

Vegetable oil

3 tablespoons

Xinjiang stir-fried knifelike noodles recipe

Raw materials for dough: wheat flour (medium gluten flour) 400 grams, 160 grams of cold water

Side dishes for stir-fried noodles: 1/2 onion, 1 tomato, 6 black fungus, 2 small greens, 1 egg, 50 grams of pork tenderloin

Seasoning for stir-fried noodles: 10 peppercorns, 1 dried chili pepper, 1 slice of ginger, 2 cloves of garlic, 1/8 teaspoon of salt, 1/8 teaspoon of thirteen spices or five-spice powder, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 2 tablespoons of tomato sauce, 1 tablespoon of vegetable oil, 2 tablespoons of tomato sauce, 1 tablespoon of vinegar, 1 tablespoon of vegetable oil, 1 tablespoon of vegetable oil, 1 tablespoon of vegetable oil, 1 tablespoon of vegetable oil tablespoon, 2 tablespoons tomato sauce.

1. Put 400 grams of wheat flour (high-gluten flour) in a mixing bowl and pour in cold water in small batches, totaling 135 grams of cold water

2. Each time you pour in the cold water, use chopsticks to mix the flour with the water until all of the cold water is used up, and the flour forms a dry floury flakes with a lot of dry flour

3. p>3. Knead all the dry dough flakes together with your hands to form a rough dry dough with a lot of dry flour around it

4. Sprinkle a little cold water over the dry flour in small portions, and each time you add the cold water, use chopsticks to mix the dry flour and the cold water well to form a dry dough flake, and the weight of the cold water used this time is 15 grams

5. Cover the dough with a piece of clean kitchen gauze and leave it aside for 20 minutes

7. Remove the gauze and knead the dough with your hands repeatedly

8. The kneaded dough will be slightly smoother than the first time, so put the gauze on top of the dough and leave it to rise for 20 minutes

9. Remove the gauze and knead again, and repeat this process until the surface is smooth. smooth tip: knife cutting dough must be hard, at the same time, the dough kneading system is also very critical, the dough kneaded in place, the better the peeling)

Two, knife cutting noodles peeling process:

10.the best way to knead the dough is to put the dough on the board, the palms of the two hands pressed in the dough, kneaded again and again, which allows the dough to be completely stressed

11. kneaded dough rolled into the middle of the raised 12. Put the dough in a plastic bag and put it in the refrigerator for 30 minutes. (Tip: After kneading the dough into an oval shape, put it in the refrigerator for 30 minutes, and then peel the dough. 14. Hold the cutting knife with your right hand, the surface of the knife is level with the surface of the dough, and there is a red rotating rod next to the blade of the cutting tool, which is close to the surface of the dough

15. Move quickly and swiftly, with an even force, and always keep "the knife away from the surface, the surface away from the knife", and cut the dough one by one. The process of cutting the noodles can be seen as the blade of the knife slides, the red rotating rod will also slide

16. The thickness of the cut noodles is even, the thickness is even, in the shape of a willow leaf

Three, knife-shaved noodles cooking process:

17. The production of knife-shaved noodles is generally the first to boil a pot of water, while peeling the noodles while the noodles fall into the pot

18. Vegetables, high heat cooking system water boiling

19. with a funnel to the noodles and vegetables together, with cool water over cool (Tip: I do here is fried noodles, only the first time the water is open that is fished out the noodles, that is, the noodles are cooked to seven or eight mature, otherwise the noodles are cooked, fried noodles will be sticky; if it is to eat soup or pouring the noodles, the noodles must be cooked and then fished out)

20. over the cool noodles and vegetables With a slotted spoon to control the water out (Tip: Fish out of the noodles over cool water, and control the water, but also conducive to the process of noodle stir-fry dry and not sticky)

Four, the process of making meat in oil:

21. 50 grams of pork tenderloin washed with water

22. washed slices of meat and put in a bowl, add a small amount of salt, white pepper, pepper, cornstarch, and 2 tablespoons of whole egg liquid

23. p>

23. Stir evenly beaten to the pulp, put aside to marinate for 15 minutes

24. Pan put vegetable oil (a little more), burned to seventy percent of the heat, into the pulp of the meat slices, and quickly use chopsticks to slide scattered, about 5 to 6 seconds to the meat slices into a golden brown

25. Fish with a slotted spoon to control the oil, out of the pan is made of the over-oiled meat

Five, the over-oiled meat stir-fried Knife-shaved noodles production process:

26. frying pan put the right amount of vegetable oil, eggs broken into egg liquid into the pan

27. With the oil temperature in the pan, the egg liquid expansion with a spatula to quickly slide the egg liquid, oil control and fish out

28. pan left in the oil into the peppercorns and chili peppers, sauteed out of the flavor, the peppercorns and dry chili peppers out

29. Pepper oil into the ginger and garlic, stirring out the flavor, onions cut into diamond-shaped pieces into the pot, stirring until the onions become transparent

30. black fungus soaked and torn into small dosage into the pot

31. tomatoes cut into diamond-shaped pieces into the pot, into the fried meat, stir fry for a few moments, boiled knife knife-shaved noodles and small greens in the pot

32. Add 1/8 teaspoon salt and 1/8 teaspoon thirteen spice or five spice powder

33. Drizzle in 2 tablespoons soy sauce and add 2 tablespoons tomato sauce (Tip: Adding a good amount of tomato sauce to stir-fried noodles not only enhances the color of the noodles, but also adds a sweet-and-sour taste to the stir-fried noodles, which is the secret of why we always feel that the restaurant stir-fried noodles are better than the home-made ones). This is why we always feel that restaurant chow mein is better than home chow mein.)

Use chopsticks to stir-fry the noodles and seasonings evenly

34. Drizzle 1 tablespoon of Shanxi old vinegar along the side of the pot (Tip: Drizzle vinegar before the pot and be sure to drizzle it along the side of the pot so that the vinegar encounters the high temperature and produces steam, and the vinegar's acidity is emitted along with the steam, and what is left behind is the vinegar flavor in the pot, which adds to the aroma of the chow mein; if you pour vinegar on the noodles, the noodles absorb acetic acid and taste only sour and sweet. absorb acetic acid, eat up just sour flavor without flavor, but affect the taste)