Xinjiang fried rice noodles are one of the favorite Xinjiang delicacies of this food, and love goes deep into the bone marrow.
Fried rice noodles in Xinjiang are very different from other places. Huge thick rice noodles are soaked in a thick, spicy sauce. Colorful and colorful. The red sauce is sticky and wrapped in chewy rice noodles. Taking a sip is like pulling in a fire, burning from the tip of the tongue to the throat and all the way to the stomach. Those who are intolerant of spicy, at this time must be in tears.
In Xinjiang, fried rice noodles are already a household name. However, due to its strong local characteristics and strong taste bud personality, although it has been promoted in other provinces in recent years, there are still not many friends who know. In fact, in the final history, the history of fried rice noodles is not long. In the early 1980s, the Workers of Guizhou, who supported xinjiang's construction, suffered from the monotonous "one side, one meal, three colds" in Xinjiang at that time, and always brought several large bags of rice noodles when they returned to their hometowns. According to the taste of Guizhou and the local noodle making techniques, fried rice noodles came out of nowhere.
The original fried rice noodles are not so coarse. Later, the locals also fell in love with this bite, and the rice noodles became thicker and thicker, and the taste became heavier and heavier, and finally evolved into the current look. At present, Xinjiang fried rice noodles mainly have two varieties of beef stir-fry and chicken stir-fried; as well as three flavors: slightly spicy, medium spicy and spicy. Slowly, it also extends to the innovative varieties of fried bread, fried yellow noodles, soup rice noodles, mixed rice noodles, fried rice cakes and so on.
Fried rice noodles can be regarded as the hottest Xinjiang food, and it is also the most popular food for Xinjiang girls. Most people eat a slight spicy already blurred vision, snot a handful; if you run to the rice noodle shop, arrogantly and dryly say to the boss: "Boss, come to a special spicy beef stir-fry!" "The people around must have looked sideways and gave a dark thumbs up. Secretly in my heart: This girl is really a man!
Without further ado: let's talk about its approach. Because I'm in the restaurant industry myself, I offer a way to understand and taste good. Friends who want to open a store can use it directly.
Choose rice noodles with a specification of 3.0, and everything less than 3.0 cannot be used as Xinjiang fried rice noodles. Of course, if you can buy local special powder in Xinjiang, it is better. If you are in a hurry to eat, just add water to the rice noodles and boil them on low heat for 10 minutes, then soak until they are broken in one pinch.
This method cooks quickly, but it is easy to lose the flavor of rice. So if you want to eat, it is better to prepare early. Soak it in cold water the night before, and the next day you get up and directly fish it out and then change it to hot water of about 60 degrees Celsius, and soak it softly.
When choosing rice noodles, be sure to choose real rice noodles instead of edible gum powder. When real rice noodles are cooked, they leave a white ash-like shell on the edge of the pot, while edible gum powder does not.
Whether the fried rice noodles are delicious or not, the key is how the sauce is made. That's why you always don't have that flavor when you fry it yourself at home.
First of all, mix the mixed sauce: 5 parts of Pixian bean paste, 2 parts of soybean paste, 1 part of sweet noodle sauce, 1 part of local tomato sauce, mix and stir well and set aside.
After pouring the chili peppers into the water, bring to a boil on high heat, cook for 10 minutes on low heat, then remove the water control, and then finely chop into chili sauce and set aside.
Prepare spice powder: star anise, cinnamon, fragrant leaves, cumin, peppercorns, cloves, white pepper, black pepper, white pepper, sand kernels, grass fruits, licorice in a dry pot and stir-fry until fragrant, then put into a small steel mill and beat the powder and set aside. When it is not used up, it needs to be sealed and stored.
Paprika, cumin powder a little to use. Finely chop the shallots, ginger and garlic and set aside. Cook white sesame seeds and set aside.
Under the wide oil in the pot, there must be more oil, otherwise the sauce cannot be fried. 40% of the oil is heated under the onion, ginger and garlic foam and stir-fried until fragrant. Stir-fry the chili sauce over low heat, stir-fry the red oil and stir-fry in the mixed sauce.
The whole process is a small fire, which is a job that requires patience. At the beginning, the pot overflows with the raw sauce flavor of various sauces, and slowly as the sauce matures and blends, the aroma will slowly become mellow and soft. Simmer until the sauce is fragrant and has a clear layer of oil on the surface.
At this time, pour in paprika, a little cumin powder (no, cumin powder is not to highlight the cumin flavor, but for Titian. White sesame seeds, spice powder stir well.
Pour into a container and let cool, seal and let sit overnight before serving. If you can't use it for a while, you can also put it in the refrigerator for refrigeration, and next time you can directly fry rice noodles.
10. If you can't buy Yanqi pig intestine peppers locally, you can consider using Qin peppers, Gangu peppers and other varieties with outstanding aromas. Of course, in order to save costs, you can also choose Henan new generation of this cost-effective pepper instead.
11. If you don't want to stir-fry the sauce, go to the almighty treasure, generally Sildain, Zhen Zhen can be. Pay attention to the label when buying, these rice noodle sauces will generally be marked with spiciness, don't buy wrong.
1. Fresh beef washed and cut into slices of about 0.5 cm, add salt, pepper, cooking wine, egg white, corn starch and sizing well.
2. If you use chicken, you can also choose boneless chicken to operate.
3. Cut the onion into strips and set aside, slice the ginger and garlic and set aside. Slice the green and red peppers and set aside. After tearing off the old tendons of celery, cut it diagonally into sections and set aside, slice the carrots and set aside, and tear the mushrooms into small flowers and set aside.
3. Side dishes can also choose small greens, enoki mushrooms, cabbage, cabbage, soybean sprouts, etc., in short, according to their own preferences.
1. Relax the oil after the dry pot is heated, which is roughly equal to 3 times as much as you usually stir-fry. Less oil is not only the rake pot is not fragrant.
2. Stir-fry the beef directly under the hot pan of cold oil, and then remove the oil control and set aside when the color changes.
3 pots of oil continue to heat to 40%, sauté the onion, ginger slices and half garlic slices until fragrant.
4 Pour in the mixed sauce and continue to stir-fry. Eat spicy according to their own taste, generally speaking, slightly spicy plus a sauce, medium spicy one and a half minutes, spicy two parts and then add chili powder. Therefore, in Xinjiang, there is an additional money to eat spicy.
5 After pouring in the side dishes and stir-frying, you can pour in the soaked rice noodles and continue to stir-fry. Due to the large amount of oil and water from the side dishes, there is no need to add water to the pot if it is not dry. At this time, pour in the beef and continue to stir-fry, so that each rice noodle is evenly coated with the sauce.
6 At this time, if the sauce is added less, you also need to add an appropriate amount of salt, soy sauce, pepper to adjust the taste.
7 rice flour should not be fried for too long, otherwise it will be broken one by one and cannot be added. Stir-fry evenly, pour the other half of the garlic slices into the stir-fry a few times to fry the garlic flavor, sprinkle with MSG and put it on the plate.
Due to the weight of the oil, be sure to eat it while it is hot, you can't eat it when it's cold.