Xinjiang steamed noodles, also known as bean noodles, is a simple, convenient and easy to learn Xinjiang home-style noodles, today I synthesized several steamed noodle versions, adapted it into a large bowl of Steamed Noodles with Xinjiang flavor, I believe that you who love to eat pasta will definitely like it.
Ingredients: 300g of medium gluten flour, beans, beef
Seasoning: edible alkali, salt, green onion, ginger, garlic, soy sauce, cooking wine, salt, pepper powder, dried chili pepper, dark soy sauce, oil
Preparation steps:
1. Prepare 1g of edible alkali, 1g of salt and an appropriate amount of warm boiled water, stir well with chopsticks, pour 300g of gluten flour into the basin, add the water just mixed several times, use chopsticks to stir until the flour becomes flocculent, then knead into a ball, cover with plastic wrap, and wake up for 30 minutes.
2.30 minutes after lifting the plastic wrap and kneading the dough again, this time we will find that the dough becomes much smoother, knead for a few minutes and then cover the plastic wrap again, wake up for an hour, remember to put it in the shade.
3. After waking up the dough for 1 hour, we took out the dough and kneaded it again, because my panel is relatively small and the dough is a bit large, so we divided it into two portions. Before rolling out the dough formally, we sprinkle some dry flour, which is softer, so the flour needs to be sprinkled more. After kneading the dough evenly, we use our palms to flatten it, try to make it as round as possible, and then continue to roll it flat with a rolling pin and roll it thin.
4. The surface of the dough cake is sprinkled with a little dry flour, we use a rolling pin to roll it up, continue to roll it thin, so that you can make the noodle rolling thinner, rolling process, if you encounter the middle bulge, don't worry, the edge continues to roll thinner, it will slowly return to normal.
5. The dough cake has been rolled thin enough, pull on the end of the dough cake, fold it like a folding fan, remember to be gentle.
6. Remember to prepare some starch before cutting the noodles, and then use a clean knife to cut the noodles into your favorite width, I like to eat wider noodles, so it will cut wider.
7. After the noodles are cut, remember to sprinkle the starch just prepared, here in order to prevent the noodles from sticking, so use starch, not dry flour, the starch is fully integrated into the noodles. The noodles are then spread out flat and placed aside, and the rest of the dough is rolled out as such, and then the noodles are cut.
8. After the noodles are ventilated and left dry, we use the steamer to steam for 5 to 10 minutes, so that the taste will be better when the steamed noodles are officially made.
9. To make steamed noodles, beans must not be less, so I prepared a sufficient amount of beans, the beans to cut off the two ends, and then there are beans on the edge of the silk should also be removed, otherwise this silk will affect the taste, and then use the beans by hand to break into segments, clean and set aside.
10. In order to make the steamed noodles more Xinjiang flavorful, I bought fresh beef, cut the fresh beef into large pieces, and then slightly marinated the beef, added 10g of soy sauce, 10g of cooking wine, 2g of salt, a little pepper powder, stirred well, covered with plastic wrap, refrigerated and marinated for 20 minutes.
11. Onion, ginger and garlic, chop them up separately and set aside.
12. Heat the oil, in order to make the taste of the beef better, the beef will be oiled first, and after the meat changes color slightly, it can be fished out and used, after another oil, it can not only make the beef more delicious, but also go to the blood water by the way.
13. Restart the hot oil, add the chopped onion, ginger and garlic to fry, pour in the beef that has just been oiled, continue to stir-fry evenly, slightly put a little Xinjiang hot sauce or dried chili, put in 10g of dark soy sauce to color, stir-fry evenly.
14. Then you can put in the beans, stir-fry for a while on high heat, add an appropriate amount of water, the horizontal surface is basically flush with the ingredients, put in the appropriate amount of edible salt to taste, after the soup boils, wait a little for 2 minutes to put in the noodles just prepared, lay flat on top of the dish, cover the pot lid, simmer for 6 to 8 minutes on medium-low heat.
15. During the simmering period, we prepare a small ingredient, the ingredients are very simple, soy sauce 5g, vinegar 10g, sugar 1 ~ 2g, a little pepper oil, stir evenly and set aside.
16. After the stew is done, we open the lid of the pot and pour in the small ingredients that have just been prepared, at this time the soup is not much, I am used to using chopsticks to stir it evenly, this will be faster, it is really too fragrant.
17. Next you can go out of the pot to put the bowl, such a delicious steamed noodle must prepare a large bowl to eat, look at this beautiful color, Xinjiang flavor large bowl of steamed noodles completed, and then with a cup of milk tea, it is really delicious!
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