This dish can be said to be everywhere in Qinghai, although the production process is not very complicated, but the layering of the taste is very rich, and it is absolutely delicious to cry when you put a little local special side dish.
Ingredients: pork, flour
Accessories: tomatoes, shiitake mushrooms, peas, green onions, ginger, garlic
Seasoning: salt, chicken essence, pepper, custard
1, pour the flour into the basin, add the egg milk and dough, press into cakes, cut into slices into pots and cook, fish out the cold;
2: Sit in the pot and light the heat, pour in the oil, sauté the slices of meat, then add the green onion, ginger, garlic, peas and stir-fry, add salt, chicken essence, pepper to taste, add tomatoes and noodles and stir-fry for a while out of the pot.
The main and secondary pairs are rich in nutrition.
Put some salt or alkali water when mixing the flour, mix the flour dough around and knead until the softness is moderate, the elasticity is very large, and the plasticity is extremely strong, and then the hand is light and even, repeatedly pulling four or five times, and constantly one, and becoming a wide, round and flattened noodle. And each time I pull out a handful, fish it out of the pot, exactly one bowl. The cylindrical one is called "chicken intestine", and the flat one is called "leek leaf", and the entrance is soft and smooth, tough and continuous. When generally eaten at home, it is mixed with fried sauce or stalk brine soup seasoning, and mixed with oil to pour peppers, garlic paste, vinegar, etc., which is very delicious to eat