As one of the three major food kingdoms, China has countless cuisines. Among them, pasta occupies an important position. Due to the vast territory of China, various regions have also formed their own food culture and characteristics. Northwest pasta is an important part of Chinese pasta. By blending flour with water, hundreds of pasta varieties have been transformed. Through cooking techniques such as steaming, boiling, braising, and stir-frying, people's tables change different pasta every day. Either way, it reflects people's dedication and love for food.
My boyfriend is from Shanxi and usually doesn't cook much, not even noodles. But if you want to eat a bowl of noodles, just give him half an hour, you will be able to bring out a bowl of fragrant noodles, steamed noodles, boiled noodles, soup noodles, fried noodles, each with a taste. This is probably the influence of Shanxi's noodle culture on him, even if he can't cook, he will definitely make noodles, and he will be able to catch it.
Among the many pasta dishes, fried noodles are one of them. Flour and dough, after waking up, roll into slices, in the hand into small slices, cooked, after braising, add a variety of seasonal vegetables, delicious. This should be considered a relatively simple one of the pasta. Because the size and thickness of the dough are not too many requirements, even people who have never done it are easy to get started, and the taste will not be bad. Today I will share with you this fried noodle dish, like friends to make it.
【Ingredients】 200 grams of ordinary flour, 1 handful of rapeseed, 3 small tomatoes, 4 meatballs, 1 chives
【Seasoning】 1 spoonful of light soy sauce, a little dark soy sauce, 3 grams of salt, 2 spoons of cooking oil, 1 spoon of paprika
【Specific method】
Put 200 grams of ordinary flour in the basin, prepare 1 bowl of warm water, add a small amount of water several times, with your hands or chopsticks, first stir the flour into a flocculent shape, and then knead the dough with the palm of your hand to form a smooth dough, the dough and the dough are slightly harder. That is to say, we should add less water. Then cover with plastic wrap and let the noodles sit for 20 minutes.
I put rape, small tomatoes and meatballs. The ingredients of the fried noodles are best matched with meat and vegetarian dishes, and everyone can choose according to their own preferences. Wash the rapeseed with clean water to control excess moisture. Since my family's rapeseed is relatively large, cut it two or three times longitudinally. Cut the tomatoes in half with a knife in the middle. Cut the meatballs into one or two knives for easy flavoring. Cut the chives into chopped onions and place in a bowl to set aside.
Sprinkle some dry flour on the board and knead the waking dough on the board for a while until the surface is smooth. Then roll out with a rolling pin and roll out into large dough sheets about 2 mm thick. Cut long strips with a spatula, about 5 cm wide, wide points and narrow points.
The strips are then pulled into small dough pieces, and there is no requirement for shape and size. Mainly use the power of the thumb and forefinger, whether it is good or pinching. The dough that comes out of this has a good taste. The dough should be placed in a scattered manner to avoid sticking together.
Bring water to a boil in the pot, add the slices of dough, and use chopsticks or a spoon to slip the slices of dough in the pot, especially the bottom of the pot, to avoid sticking together. Cover the pot, after the pot is opened, continue to cook for 2-3 minutes, and the dough is cooked. Prepare a basin of cold water. Remove the cooked dough from the controlled water and pour into cool water. This makes the dough taste more gluten, and it doesn't stick when we fry.
Heat the oil, add the chopped green onion and meatballs, sauté, add paprika and continue to stir-fry until fragrant. Put the cut rapeseed and tomatoes into the pot, add light soy sauce, soy sauce, stir-fry over high heat, sauté the vegetables, add the noodles, stir-fry until they are colored, add salt to taste, and then continue to stir-fry until they taste good.
In this way, a hot pot of fried noodles is ready, put some rice vinegar, put a clove of garlic, purr and purr a bowl to eat. On the palate, there is a taste of oily spicy seeds, and the acid of rice vinegar is fused with the spiciness of chili peppers to form a delicacy on the tip of the tongue. When you have eaten well, a good day begins.
To make fried noodles, the dough is slightly harder, but it doesn't have to be as hard as hand-rolled noodles. The noodles must be touched by hand to taste good, and the noodles are the soul of the noodles. The cooked noodles must be passed through the cold water, which can make the taste of the noodles more intense and more flavorful to chew.
I am little Jasmine, focus on nutrition and health of home-cooked food, every day will update different home-cooked food production methods, if you also like food, welcome to leave a message below to discuss, everyone learn together to make progress, become their own foodie. This article is the original of The Little Jasmine Food Record, the code word is not easy, and it is strictly forbidden to copy and carry it from bad self-media. Welcome to follow and forward!