Xinjiang fried noodles (fried noodles)

Raw materials:

Spicy noodles, mutton, onion, green pepper (or garlic), tomato sauce, dried red pepper (not spicy), minced garlic.

Exercise:

First, Lamian Noodles:

1, dough mixing, high-gluten flour, water and a spoonful of salt are kneaded into a dough with moderate hardness, kneaded until the surface is smooth, covered with plastic wrap for half an hour, and then rolled into thick slices. I used the dough left over from jiaozi the day before yesterday;

2. Cut it into a finger-wide strip with a knife, carefully rub it and pull your hands apart. The thinner the better;

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. Take out the boiled and drain it for later use. This step makes the gluten road non-sticky;

If it is too much trouble to make noodles with Lamian Noodles, you can use thick round segments instead.

Second, fried noodles:

1. 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).

2. Heat the oil in the wok and stir-fry the mutton quickly. When the mutton changes color, it will be cooked and served.

3. Leave the bottom oil in the pot and fry the peppers. Stir-fry onion and green pepper in turn until fragrant.

4. Add a tablespoon of tomato sauce (it is best not to use tomato sauce, tomato sauce is sweeter), stir-fry until fragrant, then pour it into the fried mutton, and add soy sauce and salt.

5. Add a portion of Lamian Noodles and stir-fry evenly with vegetables. If the Lamian Noodles is too long, you can cut it off with a spatula (or cut it into long sections with a knife after the noodles are cooked). Finally, add minced garlic and chicken powder and stir well.

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Tips:

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.

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1. First pick vegetables that are easy to come out of the water, such as cordate telosma (I don't know the scientific name) and green vegetables. When cooking, put a little more oil than usual until the water comes out. Spread out a little in the pot.

2. code the dough on the fried material and cover it. After a while, open the lid, pour a circle of water (less water) from the edge of the pot, then cover the lid and stew. When the water in the pot is about to boil dry, the noodles will become soft. Pick one and taste it. See if it's ripe. If it is not ripe, add some water to stew it (but generally adding water is not good).

3. Add seasoning and mix the noodles and vegetables evenly.

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Fried noodles are pasta with noodles and eggs as the main raw materials. In China, the delicious fried noodles are Chaoshan dry fried noodles and Shandong fried noodles.

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Introduction of dishes

Stir-fried noodles are used to stir-fry wheat, millet, highland barley and other flour with plant or animal fat, and to serve with hot soup or stir for eating. During the Korean War, Chinese people's Volunteer Army soldiers ate "a handful of fried noodles and a handful of snow" under the condition of insufficient supplies.

In Beijing and Tianjin, there is a kind of food called oil tea noodles, which is to fry wheat flour with vegetable oil until golden brown. When eating, add a little water and stir it into paste, then rinse it with boiling water. Various additives can be added, such as sugar and candied fruit (dried apricots, raisins, etc.). ), walnuts, sesame seeds, melon seeds, etc. Similar food made of millet flour is called "tea soup".

In some areas of Shanxi and Inner Mongolia (mainly in Jin dialect areas), fried noodles are fried with oat noodles.

Shandong fried noodles (12 sheets). Oil surface has more calories than wheat flour.

The tea soup of the northern Hui nationality is fried with the oil of bovine bone marrow, which is fragrant, but high in calories.

Bazin eaten by Tibetans is ground and fried highland barley. When eating it, butter tea or green tea is added and kneaded into a ball by hand.

The difference between noodle tea and tea soup: tea soup is made of boiled millet flour and boiled water, and brown sugar, white sugar, moss red silk, preserved fruit and nuts are added to dessert; Noodle tea is made of raw millet flour into porridge, sprinkled with sesame salt and sesame paste, and eaten.

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working methods

Exercise 1

Ingredients for fried noodles: noodles, eggs, shredded pork, rape, onion, chives, monosodium glutamate (or chicken essence) and soy sauce.

Illustrative fried noodles (20 sheets)

Production process:

1. Put the noodles in boiling water, simmer for a while, remove and rinse with cold water;

2. Heat the pan, lubricate it (so it won't stick to the pan), add the eggs, stir fry and serve;

3. Add onion, leek, rape, shredded pork, monosodium glutamate (or chicken essence) and soy sauce to taste, then add noodles and continue to stir fry;

4. Keep stirring the noodles with chopsticks, in order to stir up the noodles, then add the eggs and onions and stir fry for a while.

Exercise 2

Stir-fried pasta: fried noodles, onions, mushrooms, ham, bacon, Chinese cabbage, dried Chili (or Chili sauce), soy sauce (or soy sauce), eggs and coriander.

Production process:

1, cut the ingredients into granules, and the size is determined by yourself. Of course, the size of the finger belly is more appropriate;

2. Cook the noodles to the middle without hardness, and put the cold water aside;

3. Put oil in the pot, add minced onion, and add mushrooms when the onion starts to burn. Better burn the onions. At this time, the sweetness of onions comes out;

4. When the mushrooms begin to shrink, add ham and bacon, stir fry for a while and then add cabbage;

5. When the cabbage starts to come out of the water, pour the noodles in and turn them over a few times. At this time, if there is not enough oil at first, add more oil, otherwise it will stick to the pot;

6. Put dried Chili (or Chili sauce) in it, and it will not be so spicy when it is put together with noodles;

7, add salt, soy sauce (or soy sauce), always turn over;

8. Beat the eggs, pour them in, stick the noodles together, then turn them over hard, and you can go out of the pot. Finally, put some coriander on it.

Exercise 3

Stir-fried pasta: three packs of egg fried noodles (yellow, available in supermarkets), six Cantonese sausages, carrots, onions, onions and soy sauce.

Production process:

1, sausage cut into pieces, carrot, onion and onion shredded;

2. Copy the fried noodles in boiling water for no more than one minute;

3. Stir-fry the diced sausage, shredded carrot, shredded onion and shredded onion in an oil pan, add a little soy sauce (about 1-2 tablespoons), and take it out of the pan for use after three or four minutes;

4. Divide the fried noodles into several portions, fry them separately, add soy sauce in the frying process, and take out the pan after the fried noodles turn golden yellow;

5. After serving, pour in the fried sausage and shredded carrots.

Exercise 4

Ingredients: Daoxiao Noodles 300g, pork 75g.

Seasoning: a little pepper; (a) One tablespoon of soy sauce, one teaspoon of starch and one teaspoon of salad oil; (b) Three mushrooms and two fresh mushrooms; Two tablespoons of soy sauce, one teaspoon of sugar, 75g of bean sprouts, 50g of leeks, and half a glass of water.

Practice: ① Shred pork, mix well with seasoning (a) and marinate for 10 minute.

② Soak mushrooms in soft shreds, wash fresh mushrooms and shred them, wash bean sprouts and remove the head and tail, and wash leeks and cut them into sections for later use.

(3) Mix the marinated shredded pork with seasoning (b) and cover for 5 minutes; Add noodles and seasoning, mix well, and cover with high fire for 5 minutes; Finally sprinkle with pepper.

Exercise 5

Stir-fried pasta: fine noodles, shredded pork, shredded lentils, tomatoes, onions, garlic, vinegar, soy sauce, salt and oil (corn oil, camellia oil or olive oil is recommended).

Production process:

1, steaming the fine noodles in a steamer;

2. Stir-fry shredded pork and lentils together, add appropriate amount of salt, and set aside;

3. Heat oil in a pan, add chopped green onion and steamed noodles (the noodles should be broken into 5- 10 cm long by hand), stir fry, add salt, garlic, tomatoes, soy sauce and vinegar, and add a proper amount of water (if you are not sure, you can add less at a time. If you don't add enough water, the noodles will be burnt, and the taste is too hard without noodles).

4. After all the water in the noodles is soaked by tomatoes and the noodles are basically cooked, add the previously fried shredded pork and lentils, stir-fry them together and take them out of the pot;

It tastes better with sausages and elbow flowers bought outside after serving.

Exercise 6

Raw materials: onions, garlic, tomatoes, mushrooms, fungus, minced meat, red wine and seasonings such as salt, sugar and black pepper.

Practice: put oil in the wok. I use corn oil. Add onion and stir-fry until fragrant, then add garlic, mushrooms, diced tomatoes and minced meat in turn. Don't forget to add some red wine. This is the secret! It's not in ordinary cookbooks. At this time, there will be more water in the pot, and the juice will be collected on a small fire. Now you can cook noodles. Cook the noodles in another pot until they are 80% cooked. Remove cold water and mix some oil to prevent sticking. I used ordinary vermicelli. If I use spaghetti or macaroni, I can cook it for two to three minutes. The juice in the wok should be almost collected. Put it in the noodles and start frying. Easy, don't blow them up! Add condiments according to your own taste, and you can also add some ketchup to make it stronger.

Exercise 7

Dry fried noodles

Ingredients: corn, soybean, pepper and star anise.

Practice: Stir-fry corn and soybeans with high fire for eight or nine minutes, and add spices such as pepper and star anise.

Grind all the raw materials, that is, fried noodles.

How to eat: eat dry!

Exercise 8

Stir-frying flour (an ancient and delicious practice)

Chaoshan fried noodles (7 sheets)

Ingredients: flour, sugar, sesame oil, boiled water.

Practice: Add lubricating oil to the oil so that it won't stick to the pot. Then add the flour, turn it over constantly, stir-fry until it is cooked, and when the flour turns yellow, it can be taken out of the pot. Put it in a bowl, add a little sugar and a little boiled water, and stir it to serve.

Exercise 9

Ingredients: half an onion, carrot 1, cabbage, green pepper 1, 50g pork. Use noodles: dry-burn noodles.

Output: 1. Shred onion, carrot, green pepper, pork and cabbage for later use. 2. Cook the noodles, scoop them up and use them in cold water. 3. When the oil pan is hot, add shredded onion and stir-fry until fragrant. Add shredded carrot, shredded pork, shredded green pepper, shredded Chinese cabbage and dry-roasted seasoning package, stir-fry until pork is half done, add noodles and stir-fry, add sauce and stir-fry evenly, and take out the pan. [ 1]

Exercise 10

Spaghetti with fish sauce

Raw materials:

Spaghetti 100g, shrimp 4, pickled peppers 5, onion 1 piece, ginger 2, garlic 4 cloves, peas 30g, fish sauce 1 bowl, tomatoes.

Exercise:

1, fish sauce: soy sauce 10ML, rice vinegar 20ML, cooking wine 5ML, sugar 10 g, water starch 20ML.

2, fresh shrimp to shrimp line, head and shell, pickled pepper to seed and chopped, onion, ginger, garlic chopped;

3. Boil the water, add a little salt and add pasta;

4. Cool water after cooking;

5. Cool the oil in a hot pot, pour in the pickled garlic and half of the onion and ginger, and stir-fry the fragrance;

6. Pour in peas and shrimps and stir fry for a while;

7. Pour in fish sauce;

8. Burn until the soup begins to thicken, and pour in the cooked pasta;

9. Stir fry evenly, pour in the remaining half of garlic, cut the small tomatoes in half and put them into the noodles. [2]

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nutritive value

Noodles (standard powder): The main nutritional components of noodles are protein, fat, carbohydrates, etc. Noodles are easy to digest and absorb, and have the functions of improving anemia, enhancing immunity and balancing nutrient absorption.

Pork (lean meat): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; Compared with pork in other parts, refined pork is rich in high-quality protein, with less fat and cholesterol, which can be eaten by the general population in moderation.

Lentinus edodes (fresh): Lentinus edodes has the nutritional characteristics of high protein, low fat, polysaccharide, multiple amino acids and multiple vitamins; There is a kind of wheat alcohol in mushrooms that is lacking in common vegetables, which can be converted into vitamin D, which can promote the absorption of calcium in the body and enhance the body's disease resistance. Normal people can eat mushrooms to prevent cancer. Cancer patients eat more mushrooms, which can inhibit the growth of tumor cells; Mushroom diet therapy has a certain weight loss effect on patients with thick abdominal fat. Lentinus edodes contains adenine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipids and prevent diseases such as arteriosclerosis and cirrhosis. Lentinus edodes polysaccharide can improve the activity of helper T cells and enhance the humoral immune function of human body. A large number of practices have proved that mushrooms have a wide range of preventive and therapeutic effects on cancer and have been used in clinical treatment. Mushrooms also contain a variety of vitamins and minerals, which play a great role in promoting human metabolism and improving the adaptability of the body; Lentinus edodes can also treat diabetes, tuberculosis, infectious hepatitis and neuritis, and can also be used for dyspepsia and constipation.

Mushrooms (fresh mushrooms): the effective components of mushrooms can enhance the function of T lymphocytes, thus improving the body's immunity to various diseases; A substance extracted from mushrooms in Brazil has analgesic and sedative effects, and it is said that its analgesic effect can replace morphine; Animal experiments with mushroom extract show that it has obvious antitussive and expectorant effects. Mushrooms contain crude fiber, semi-crude fiber and lignin, which is difficult for human body to digest. They can keep the water balance in the intestine, absorb the remaining cholesterol and sugar and excrete them, which is very beneficial to prevent constipation, intestinal cancer, arteriosclerosis and diabetes. Mushrooms contain tyrosinase, which has obvious antihypertensive effect.

Mung bean sprouts: Mung bean sprouts are rich in vitamin C, which can effectively prevent scurvy, remove the accumulation of cholesterol and fat on blood vessel walls and prevent cardiovascular diseases. In addition, mung bean sprouts are rich in vitamin B2, which is very suitable for patients with oral ulcers. Secondly, a large amount of dietary fiber can prevent constipation and digestive tract cancer. At the same time, it is also a low-calorie diet food.

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Nutritional efficacy

Alleviate stains

Anti-aging and anti-cancer, reducing blood fat and blood pressure, preventing thrombosis, invigorating stomach and promoting digestion.

Has antipyretic, analgesic, cancer prevention, appetite stimulating, digestion promoting, fat reducing, weight reducing, disease resistance, and blood circulation promoting effects.

Formula stage chart

Pork (lean meat): Pork should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.

Milk and lean meat are not suitable for eating together, because milk contains a lot of calcium, while lean meat contains phosphorus, and these two nutrients cannot be absorbed at the same time, which is called phosphorus and calcium in foreign medical circles. The optimum ratio of calcium and phosphorus is between1:1~1:1.5, which promotes mutual absorption.

Mung bean sprouts: Mung bean sprouts should not be eaten with pig liver.

Suitable crowd

It is suitable for patients with hypertension, acute and chronic nephritis, hepatitis, night blindness and myopia.

Deficiency of spleen and stomach is not suitable for menstrual period.

People with yin deficiency and excessive fire should not eat it [3]

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