Accessories: pork (thin) 100g tomato 60g mushroom (fresh) 30g pea 20g egg 30g.
Seasoning: 20g onion, 20g ginger, 20g garlic (white skin), 20g salt, 7g chicken essence, 4g pepper, 2g.
The practice of frying braces:
1. Pour flour into a basin, add eggs and flour, and press into cakes;
2. Cut into pieces, cook in a pot and take out;
3. ignite in the pot, pour in the oil and stir-fry the meat slices;
4. Add onion, ginger, garlic and peas and stir fry, and add salt, chicken essence and pepper to taste;
5. Add tomatoes and noodles and stir fry for a while.
Tips for making fried braces;
Stir-fried beef tendon:
When kneading dough, put some salt or alkaline water until the dough has moderate hardness, high elasticity and strong plasticity. Then, gently and evenly pull it, repeatedly pull it for four or five times, leaving one, and it becomes a round and symmetrical noodle with different widths. And every time I pull it out, it happens to be a bowl. The cylindrical one is called "chicken intestines" and the flat one is called "leek leaves". The entrance is soft, smooth, tough and continuous. When ordinary people eat at home, they mix it with fried sauce or stew, and mix it with oil, pepper, garlic and vinegar. It tastes very delicious.
2. The practice of frying braces in Xinjiang. Xinjiang brace material: 400g flour, 50ml clear water, 20g mutton, celery 1 root, potato 1 piece, tomato 1 piece, half Chinese cabbage, pepper 1 piece, half zucchini, half onion and a little ginger. Seasoning: 5g of salt, 2g of chicken essence, 2 tablespoons of soy sauce, cooking wine 1 tablespoon, sugar 1g, 3g of cumin powder, white pepper 1g, and cumin granules 1 min. Practice: (see figure) 1. Add 1 salt to the flour with clear water (depending on the amount of soft and hard flour) to form a smooth and soft dough, and wrap it with plastic wrap for 20 minutes. 2. Wash and slice mutton, and marinate with cooking wine and cumin powder 10 minute. 3. Wash vegetables, peel them, remove seeds and cut them into pieces of similar size. 4, the hot pot is cold, first the mutton is slippery and discolored, and the oil is drained. 5. Leave the bottom oil under the onion, ginger and rice until fragrant, stir-fry the vegetables, and then add the mutton and seasoning to taste. 6. Take a clean pot to make water. 7. Roll the noodles into large pieces and cut them into strips about 1 cm wide. (see photo) 8. When the water boils, pull the noodles into fine noodles and cook them directly in the pot. 9. Take out the cooked noodles and put them on a big plate, and pour in the fried dishes. Intimate ramble: 1. If you know someone in the ramen restaurant, go directly to the ramen restaurant, which saves the trouble of pulling one by one. 2. If you like noodles that are too cold, first pass the water and then put it on the plate. 3. After pouring in the cooking, you can drop a few drops of sesame oil, which is more fragrant. 4. There are many varieties of vegetables, and how much to put can be determined according to your family's appetite. 5. Put 2 tablespoons of tomato sauce.