Xinjiang pulled sliver noodles are chewy and smooth, and when you eat them, vinegar will slide down your throat. Plus the dish code, it has the sweet and sour taste of tomato sauce, the spicy taste of green peppers and skin teeth, and a large plate of red and green colors.
, stir it with chopsticks, pull out the fragrant slivers and it’s ready to eat!
Process: Other processes Taste: Sweet and sour Time: <30 minutes Calories: Higher calories Ingredients: 300 grams of flour, 250 grams of beef, 1 onion, 3 tomatoes, 2 peppers, appropriate amount of salad oil, appropriate amount of salt, soy sauce
Appropriate amount, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of tomato paste, appropriate amount of water. Cooking steps: 0. 1. Kneading noodles: ordinary flour, salt, water 1. Prepare a bowl of water, add salt appropriately, taste the water to be slightly salty.
, not too salty. Too much salt will make it difficult to pull apart (the purpose of adding salt is to make the noodles taste more chewy). After the salt water is adjusted, slowly add it to the flour. 2. While adding water, stir with chopsticks to stir the flour into flocculation.
Shape 3. Knead into dough.
The noodles used for making pulled strips should not be too hard, otherwise they will not be pulled apart, nor should they be too soft, otherwise the noodles will not be cooked well.
The dough is basically a little harder than the usual dumpling dough. 4. Then cover it with a lid or a damp cloth and let it rest for a while before kneading (in winter, it is best to put it in a warm place, otherwise it will not open). 2. Ramen (three steps) first
Steps: First roll the dough into a dough 5. Knead it for 30 minutes to 1 hour, then knead it repeatedly until the dough is smooth and uniform 6. Then roll it out on the chopping board into a thick dough about 1 cm 7. Use a knife
Cut into long strips half a centimeter wide. 8. Continue to cover with a damp cloth and let it sit for ten minutes, then stretch it one by one. Step 2: Disk surface. 9. This step does not need to be very thin. It can be as thick as an adult’s thumb, but it needs to be stretched.
Evenly 10. Take a larger plate or basin and pour some cooking oil on the bottom. 11. When pulling, apply oil on your hands. Roll the stretched noodles into a roll. There should be oil everywhere on the surface to prevent adhesion.
Plate the noodles in the basin in circles. 12. Cover the plated noodles and continue to ferment for more than half an hour.
Then take out one of the noodles in turn, and stretch it evenly. Third, draw 13. Each noodle continues to be thinned and elongated, divided into several small piles, and spread on the panel. 14. When the last noodle is finished, the first noodle
It's almost done, now go to the last drawing process. 15. Pinch one end of the noodles, apply force evenly on both wrists, wrap the noodles like yarn, twist it to the left and right to make the noodles long.
Because I was operating alone and had to take some pictures, the pictures I took were of the fully stretched state. 16. Put hot water in the pot. The pot should be large and the water should be wide.
After the water boils, put the drawn noodles into the boiling water in the pot. 17. Bring to the boil over high heat, stir it with chopsticks, and cook for another 1-2 minutes. 18. When cooked, OK, take it out. 19. Take out the prepared noodles.
Pour it in cold boiling water and put it into a plate. 3. Stir-fry (this step can be done after the noodles are plated, that is, during the process of making the noodles): tomatoes, skins (onions), green peppers, tomato sauce, meat (mutton)
, Beef is the best) (because I decided to make it at the last minute, I only have pork at home), green onions, shredded ginger, cooking oil, salt, soy sauce 20. Cut the tomatoes, skins, and green peppers and set aside. 21. Use the green onions and onions for the meat slices in advance.
Marinate shredded ginger, a little salt, and a spoonful of soy sauce to add flavor. 22. Heat oil in a pot, add the meat slices and stir-fry until cooked. This is commonly known as over-oiled meat. 23. After frying the meat slices, take them out. 24. Leave the bottom oil and heat it up.
Finally, add the skin and stir-fry until fragrant 25. Then add tomatoes 26. Stir-fry 27. One spoon of salt 28. Add green pepper 29. Two chopsticks of tomato sauce 30. Continue to stir-fry 31. Finally add the meat slices and stir evenly.
A little MSG 32. The vegetable code is ready. 33. Pour the vegetable code onto the noodles. When eating, mix well and it is ready. Cooking Tips: Cooking Woman Shares Some Experiences of Making Tiaozi in the Home Version of Xinjiang: Selection of Flour
--I think ordinary flour is fine, but flour that has been infested with worms is not.
Theoretically, add 2 grams of salt to 500 grams of flour.
My method: Because I don’t do baking at home and don’t have an electronic scale, I put it based on experience every time. I dip my hand into a little prepared salt water and taste it. It’s a little salty, but it’s definitely not very salty. It’s basically the same.
When you're ready to knead the noodles, add water little by little. Don't pour the water into the noodles all at once. If the dough becomes soft at first, add more noodles. In the end, it won't be able to pull the dough apart, so the water must be poured slowly.
Add slowly, knead all the dough together first and then knead it together.