Mention of Xinjiang cuisine immediately reminds people of large pieces of hand-grabbed lamb, whole roasted whole lamb with golden and crispy skin, spicy and vigorous Xinjiang large plate chicken, roasted to a sizzling lamb skewer, steaming and fragrant pilaf, piled into a small mountain of different sizes and different taste of the bun... It's evocative! In fact, Xinjiang's noodles are also truly delicious and energetic, today I made a very delicious Xinjiang-style stir-fried slices, pure handmade noodles mixed with a variety of vegetables and rich soup, the taste is really fantastic.
Ingredients: Medium gluten flour, beef, celery, onion, green pepper, tomato
Seasoning: salt, green onion, ginger, garlic, Xinjiang line pepper, soy sauce, cooking wine, pepper powder
Preparation steps:
1. Medium gluten flour 400g, edible salt 1 ~ 2g, add warm boiled water in several times, constantly use chopsticks to stir the flour until flocculent, knead into a ball, this time we have to knead for a while, until the surface of the dough is smooth. Then wrap in plastic wrap and wake up for thirty minutes.
2. Take out the awakened dough and continue kneading evenly, because my cutting board is a little small, first divide into two portions, use a rolling pin to roll the dough into a cake shape, not too big. Move the dough into the dish, sprinkle with the right amount of cooking oil, and spread it evenly by hand, applying it on both sides.
3. Cover with plastic wrap and refrigerate for an hour.
4. Fresh beef, we cut into large pieces, for better taste, we marinate the beef, add soy sauce, salt, cooking wine, pepper powder, stir well and marinate for 20 minutes.
5. Cut the onion into small pieces, the celery into small pieces, the green pepper into small pieces, the tomatoes also into small pieces, the green onion into slices, the ginger into strips, the garlic into small pieces.
6. Bring water to a boil and we are ready to cook a sheet. Take out the waking dough in the refrigerator, remove the plastic wrap, cut the dough into several strips, and then flatten the cut noodles, stretch them appropriately, and bring the water to a boil. It should be noted that there must be more water in the pot to avoid sticking of the dough. [Xinjiang stir-fried slices must be pulled by hand, the machine pressed out is not this taste]
7. Because it will be fried for a while, the noodles do not need to be cooked until fully cooked, cooked until six ripe can be fished out, and then drained with cold boiling water and set aside.
8. Heat the oil, add green onion, ginger, garlic and Xinjiang line pepper to stir-fry, for better taste, we add one to two spoonfuls of Xinjiang hot sauce, Xinjiang hot sauce can also not be put.
9. Add the marinated beef and stir-fry until the moisture is basically dry, then add the onion and tomato, add the appropriate amount of tomato sauce and stir-fry until the tomato juice comes out. The tomato sauce is placed here for a richer taste, or it can be left alone.
10. Add the cooked noodles and stir-fry evenly, add the right amount of edible salt, slightly garnish with some balsamic vinegar, continue to stir-fry evenly, and then add the celery and green peppers just cut and stir-fry until they are out of the pan.
Generally, when you go to a Xinjiang noodle restaurant, you will take a plate to put this Xinjiang fried slice, which will be very beautiful, and it will be perfect with a bowl of noodle soup and an appropriate amount of garlic. A bite of garlic and a slice of noodles are really delicious, and the solid taste can really relieve the fatigue of the day. Friends who like it may wish to try it too!
Well, today's sharing is here, like friends remember to help like Oh!