The noodles are sinewy and smooth, and in the mouth, a vinegary slip will slide down the throat, plus the vegetable code, there is the sweet and sour tomato sauce, there are green peppers and piYaoZi's spicy, red, red, green, green, a big plate, with chopsticks to stir open, fragrant pulled pork can be opened to eat it!
Process: other processes
Flavor: sweet and sour
Time: <30 minutes
Calorie: higher calorie
Ingredients:
Flour 300 grams, 250 grams of beef, 1 onion, 3 tomatoes, 2 bell peppers, Salad oil, salt, soy sauce, green onions, ginger, tomato sauce, water
Cooking steps:
0. 1, and noodles: plain flour, salt, water
1. Prepare a bowl of water, add salt, taste the water slightly salty can not be too salty, salt is not easy to pull apart (the purpose of the salt is to eat the noodles tastes more gluten), salt water, slowly added to the flour
2. Add the water while stirring with chopsticks to mix the flour into a floury texture
3. Knead the dough. The noodle for making ramenzi should not be too hard or it won't pull out, and it should not be too soft or it won't cook out fine. Basically, it should be a little harder than the usual dumpling dough
4. Then cover with a lid or a damp cloth to wake up for a while before kneading (in winter, it's best to put it in a warm place, otherwise the molasses won't open)
Two, pulling the noodle (three steps)
First step: first rolled out into a cake
5. Molasses for 30 minutes - 1 hour, and then kneaded again and again until the dough is smooth and fine and even
6.
6. Then roll it out on a board to a thickness of about 1cm
7. Cut it into half-centimeter wide strips with a knife
8. Cover it with a damp cloth and leave it to rise for 10 minutes, then stretch it out one by one
Step Two: Dish the noodles
9. This step does not have to be very thin, but an adult's thumb can be thick and thin, and it has to be pulled evenly
10. Take a larger plate or basin, pour some cooking oil on the bottom
11. Pull the time, the hands should be smeared with oil, pulled the noodles into a roll, the surface should be oil everywhere to prevent sticking, a circle in a circle in a basin
12. Plate the noodles covered, continue to molasses for more than half an hour. Then take out one of them in turn and stretch it evenly
Third, pulling
13. Each one of the noodles continues to be pulled thin and long, divided into several small piles and spread on the panel
14. When you finish pulling out the last one, the first one has already been molasses-raised almost, and you will carry out the last pulling process
15. Pinch the end of the noodle, and put an even force on both wrists. The noodles are wrapped like woolen threads, with the left side sparing a bit, the right side winding a bit, the noodles will be Kunlong. Because I operate alone, but also to take pictures, so the picture is completely pulled after the appearance of
16. pot sitting in hot water, the pot should be large, the water should be wide. When the water boils, the pulled noodles into the pot of boiling water
17. high heat, boiling, stir with chopsticks, and then cook for 1-2 minutes
18. cooked, OK, fish out
19. fish to the ready cool water over a little, serving plate
three, stir-fried vegetables (this step, you can be in the plate after the noodles, that is, the pulling of molasses molasses in the process of the process of the vegetables): Tomatoes, pi yangzi (onions), green chili, tomato sauce, meat (mutton, beef is best) (because the temporary decision to do, home only pork), green onion, ginger, cooking oil, salt, soy sauce
20. tomatoes, pi yangzi, green chili cut up and spare
21. meat slices ahead of time with green onions, ginger, a pinch of salt, a tablespoon of soy sauce marinated in flavor
22. hot oil in the pan, under the meat slice sliding fried until cooked, this is commonly known as over oil meat
23. fried meat, sheng out
24. leave the bottom of the oil, after the heat, the first under the skin teeth stir-fried flavor
25. then under the tomatoes
26. stir fry
27. a spoonful of salt
28. under the green pepper
29. two chopsticks, the next green pepper
30. p>29. two chopsticks tomato sauce
30. continue to stir-fry
31. finally the meat into the, copied and mixed evenly, a little monosodium glutamate
32. vegetable code on the fried
33. vegetable code poured onto the surface, eat, mix well can be
cooking tips:
Cooking women to share the home version of Xinjiang pulled pork sub A few points of experience:
The choice of flour - I think the ordinary flour can be, but the flour is not worm, a pull on the break
On the question of how much salt to add in the pasta water - more salt can not be pulled open, less salt is not gluten. Theoretically 500 grams of flour with 2 grams of salt. My practice: because my family does not do baking, there is no electronic scale, so each time is based on experience to put, with a little bit of hand dipped in the prepared brine taste, there is a slight salty flavor, but definitely not very salty kind of, basically can
and the pasta, the water should be added little by little, do not all of a sudden the water poured into the pasta, if you begin to and the thinning of the soft, and then add the pasta to the end of the pull is not open, so water must be So add the water slowly, and knead all the noodles together after they are floury. The noodle should not be too hard, otherwise it will not be able to be pulled apart, and it should not be too soft, otherwise the noodle will not be refined. Basically, it should be a little bit harder than the usual dough for making dumplings