Xinjiang fried noodles, Xinjiang people also called "fried slices", full of color and flavor. I remember when I was in high school, there was a Xinjiang noodle shop in front of the school, because I was obsessed with the taste of lamb and ketchup, I often ran to the noodle shop with my classmates on the bell as soon as I learned, why did I run? There are too many people, and you have to queue up long in the evening, a row from the store entrance, across the road and then to the school gate.
Xinjiang stir-fried noodles are indispensable regardless of how many ingredients are meat, such as tomatoes, onions, greens, greens do not tangle in the variety, Cabbage and cabbage are OK. To do it yourself is more casual, the meat will add more 2 or two lamb or half two beef, vegetarian on the beans, eggs, casually put together, the taste is light and smear a little tomato sauce, no spicy and unhappy to chop a few peppers or sprinkle a handful of red tongtong pepper crumbs, to ensure that the spicy you are addicted and flavorful.
And to say that the most memorable is that noodles, no more than the noodles often eaten at home, a clear and clear strip, a mouthful can not be finished, Xinjiang fried noodles, short noodles, snapped into the boiling water, a large spoon stirred a few shakes, out of the pan when the noodles are white and clear, the tendons are tender and smooth, and then fried in the reverse material, when on the table, it seems that each piece of noodles is permeated with incense, don't mention how classic and unforgettable to eat.
【Home-cooked noodles in Xinjiang】
Fees:
[Ingredients] Flour 250 g Water 130 ml Salt 2 g Vegetable oil 15 ml
[Ingredients] Lamb 100 g Celery 50 g Onion 50 g Tomato 1 cabbage 50 g Green pepper 50 g
[Seasoning] Garlic 2 cloves Minced Ginger 2 g Cooking wine 5 ml Pepper water 5 ml Starch 3 g Vegetable oil 30 ml Tomato paste 15 g Dark soy sauce 5 ml Salt 3 g Sugar 3 g
Directions: Make dough: Mix flour, salt and water, knead into smooth dough, then cut into 6 small strips and apply some vegetable oil to each dough, then place in a basin or pan and cover with a wet towel for 30 minutes.
Add water to the pot and cook over high heat, then remove the dumpling noodles, roll out each piece with a rolling pin into a slender strip, then pull it into small pieces by hand, put it into boiling water, cook for about 3 to 4 minutes, fish out and soak in cold water for later.
Cooking and seasoning: Then slice the lamb, add ginger, 1 gram of salt, cooking wine, pepper water, starch and marinate for 10 minutes, then slice the garlic, and wash and cut the other ingredients (tomato, cabbage, onion, green pepper, celery) in the ingredients.
Then fry the lamb slices in the hot pan until they change color, then put some oil, first fry the pesto slices and onion pieces, then add the tomato pieces and stir-fry until soft, then add other ingredients and stir-fry a few times, add the remaining 2 grams of salt, soy sauce seasoning, and then fish out the dough slices, stir-fry for a while, add tomato sauce, sugar, lamb slices, and finally stir-fry evenly.
Well, this issue of delicious sharing is here ~ I am a eating sister, focusing on finding, sorting, sharing good ingredients and good recipes, I hope that each delicious dish can touch your stomach, my heart can touch your heart, Mo Mo Da ~