The most important thing about noodles with minced meat is soup with minced meat, which is the soul of noodles with minced meat. The main ingredients needed to make soup are as follows:
Choose tender pork, seven points thin and three points fat. Cut the meat into small pieces and thin slices. Put it in a boiling oil pan and keep stirring and stirring. The fire should not be too urgent or too slow. About three ripe, add a certain amount of ginger foam, remove the fishy smell, stir fry, and then add an appropriate amount of iodized salt. When the meat is half cooked, add vinegar and stir fry; When it is half cooked, add seasonings such as soy sauce and pepper (of course, other suitable seasonings can also be added); When it is half cooked, add a proper amount of red pepper powder, stir and simmer for a while, and then take out the pot. In the meantime, great attention should be paid to controlling the temperature and time. Don't burn too hard. If it is too thick, the meat may be overcooked or burnt, and the burnt Chili noodles will affect the color of the soup. The heat is not enough, the meat is not cooked, the fishy smell of the meat can't go away, and the spicy taste is too deep. Only by controlling the heat can the meat be tender and spicy, and the oil be bright red and not so spicy. This is the most basic practice of meat.
The dish at the bottom is usually carrots, cut into small pieces. If the minced meat has just come out of the pot and there is still a proper amount of minced meat in the pot, it is best to fry it directly. You can also put a proper amount of scorpion heating pot in the cold pot, then pour carrot powder, stir fry with high fire, and add iodized salt. When half-cooked, simmer slowly with a small fire and turn it frequently. Be sure to simmer the water in the pot. When the dish is almost cooked, add seasonings such as monosodium glutamate and pepper. In this process, the oil and spicy taste should be properly controlled according to the proportion of the seeds and vegetables in the hot pot. There are traditional handmade noodles and machine pressed noodles: the handmade noodles should be tough and firm, and the boiled water should be shiny. Usually, the dough is cooked, kneaded, covered with a wet cloth for five or six hours before rolling, so that the dough is tough, easy to roll thin, shiny and smooth when boiled. Machine dough pressing is mostly used when there are many relatives and friends such as weddings, funerals and weddings, saving manpower and time.
It is best to choose an iron pot for cooking noodles. Fill it with water and boil it. Add minced meat and let the water boil. Then put the prepared auricularia auricula, eggs, day lily and bottom vegetables into the pot and season as needed. After the fire boils, add pickles while it is hot. Pay attention to the correct color of soup, namely red, fresh and bright. The taste of soup can also be fine-tuned according to the taste, but the basic taste of sour, hot and fresh should be maintained. Pour the hot soup on the noodles just out of the pot to form a bowl of minced meat noodles, which is smooth and delicious. Matching soup is the key to minced meat noodles. The so-called bowl of noodles, seven soups and soups are very important.
The above is the basic method of minced meat noodles, and to make minced meat noodles to the heart, we should pay attention to many details, especially when frying minced meat and matching soup.