I don't know if you've ever eaten noodles? Inner Mongolia or Shanxi this noodles are particularly much, I went to Inner Mongolia and Shanxi have eaten, feel that this noodle is particularly fragrant, the taste is also unique, a little strong, its taste is very fragrant, there is a smell of fried noodles in oil, poured with marinade, and then some red oil to eat cloves garlic, oh really to the meat is not changed.
In Beijing, if you want to eat noodles, it is not easy, before you will not do when you want to eat you must go to The Village of Xibei Noodles to eat, the restaurant that makes this noodle is not particularly much, and the price in the restaurant is really expensive, at least you have to be 48, in fact, there is nothing inside, there is a bit of noodle fish and soup, it is so expensive, after eating a few times I decided to learn to do it myself.
I have tried it a few times too difficult, that is a technical job, don't look at others to operate it is very easy, but do it yourself to find that it is very difficult, so the beginner we still do the simplest noodle fish! I have done a hand rubbing of fish feel too troublesome, and then see someone on the Internet to do this kind of threaded fish, the production method is particularly simple, and than the two-pointed fish fish much more convenient, fast, today to share with everyone have a favorite try it!
This noodle root white noodles are different, and the noodles must be boiled with boiling water, boiling water will stimulate the unique aroma of flour, just like the oil fried noodles taste particularly fragrant, do fish and fish to succeed at once, and noodles are the key, do not and soft, must be hard, only hard noodles finally steamed pattern will not disappear, do this thread need to have a bamboo curtain to do sushi, simple everything is milled on one, special trouble, I wrote in the process is very detailed, I hope to help you, after reading must try, lamb mushrooms with marinade noodles are really special with special fragrance.
Ingredients required: 250 grams of wheat flour, boiling water, 50 grams of dried mushrooms, 200 grams of fresh mushrooms, 150 grams of lamb leg meat, 20 grams of light soy sauce, 5 grams of salt, 10 grams of green onion and ginger, 30 grams of bell peppers, water starch, 20 grams of corn oil.
Production process:
1 first soak the dried mushrooms in boiling water for 2 hours, I usually soak them one night in advance before going to bed, or soak them early in the morning, and when it is time to cook, it will be soaked, if you want to eat fresh bubbles, it is too late.
2 Weigh 250 grams of quinoa flour in a large bowl and go in.
3 Slowly add water with boiling water, stir with chopsticks while adding water, stir until the flour is flocculent and knead.
4 kneading the dough by hand, slightly hot, you can slightly dry it and knead it again, because the dough is very hard, so it will not be kneaded very smooth, some cracks do not matter, knead into a large lid damp cloth to wake up for half an hour.
5 dough and good we began to prepare to make brine, first of all, the soaked mushrooms into cubes, the water for soaking mushrooms must be retained, a while as water into the brine to add special flavor, and then cut some fresh mushrooms and half a red pepper, green onions and ginger are chopped and set aside.
6 lamb hind leg meat diced, eat the toppings of the noodles made of lamb more, if you don't like lamb, change it to pork!
7 Wok heat 20 g corn oil and sauté the lamb diced lamb.
8 lamb sautéed until the color changes, then put into the onion and ginger minced frying pan, I like the post-boiling pot, because the first use of onion ginger stew pot is easy to paste, I especially hate the paste shallot flavor, so all after the boiling pot there is no such problem.
9 onion ginger out of the fragrance of the mouth of the mushroom diced, fresh dry together put into the stir-fry for a while.
10 Then add 5 grams of salt, this is the brine, so be sure to make a salty point, otherwise it will be tasteless when you turn back to eat the noodles.
11 Stir-fry the mushroom until it becomes soft, add 20 grams of soy sauce, and the amount of soy sauce is larger than that of the stir-fry.
12 Finally add the water of the soaked mushrooms to boil and cover and simmer for 10 minutes.
13 Drizzle with an appropriate amount of water starch to make the marinade slightly viscous, but not too viscous.
14 pour the diced bell peppers into the pot and turn off the heat.
15 brine is ready we start to make noodle fish fish, first rub the noodles into long strips and then press flat with a rolling stick to roll out slightly, roll into a slightly thicker strip, how wide the fish you want to do is how wide this strip is.
16 put the long strip on the sushi curtain, if there is no such curtain with the kind of dumpling cover curtain of the sorghum stalk, that is, the pattern is thicker than this fine, cut it with a scraper or a kitchen knife, and then press the scraper from left to right to crush the freshly cut noodles, a threaded fish is ready! Personally, I feel that it is much easier than the two-pointed fish that rubs hands one by one.
17 Are all done and placed on the steamer.
18 Put the steamer in the steamer.
19 Cover the lid and steam for 8 minutes on high heat.
20 Steamed fish the color has become a little darker, but the pattern is still in Ha, which is a sign of success.
21 Put the steamed fish in a bowl and pour the freshly made marinade and eat!
Tips: love to eat spicy can also pour some red oil, and then clove garlic, oh don't mention how delicious, lamb mushroom is really too good, this fish is particularly fragrant, there is a unique aroma of noodles, eat the taste of strong non-stick teeth are particularly delicious, you try it!