The seasoning is beef, a little ginger, an onion, a tomato and two peppers.
At first, mutton was cooked in Huimian, with proper amount of wheat flour and less salt, and the water was drained until soft and hard. Cover it with a wet rag and wake it for two hours, then knead it for a while, cut it into strips, wrap it in oil, wake it for more than an hour, roll it open and press a seal in the middle.
Boil the pot, boil the water, open the dough blank, stretch it and go out to eat mutton. Hui mian often sees others pull, and it is good to learn how to make noodles.
After the noodles are cooked, take them out and filter them with cold water to ensure that the noodles are cold.
Stir-fry, add some oil, stir-fry mutton, add some ginger, or nothing. When the meat is cooked, add vegetables and fruits, add some salt, a little pepper, soy sauce, stir-fry the noodles twice when the vegetables are cooked, add some salt, add some spiced powder, chicken essence, drop a little sesame oil, and take out the pot ~
A few tips, specifically mentioning the importance of adding salt when mixing dough. You can't add too much, but you must. I have enough noodles for two people. Do a good job with a small iron spoon and add about a third spoon. I think the quantity is just right. Knead the dough for a while for the first time, otherwise it won't pull.
When cooking, you can look at your hobbies for vegetables and fruits. You have a gift for growing beans and lettuce. They all taste good. You like sour or tasteless tomatoes, so drop some vinegar from the pot.
According to the above detailed description of this method of frying Huimian Noodles, we can see that it is a cake with a close combination of meat and vegetables, while the production process of mutton Huimian Noodles is simple, and the key is to add some ginger to remove the fishy smell when frying mutton. Do you know how to do it? Try it sometime.