Xinjiang noodles
Overview
Every day when I see other people uploading their own dishes, I feel a little bit excited in my heart, so I muster up the courage to show off too. Although it was almost June, the weather was still extremely cool, and there was a little drizzle in the morning. So I went out to the market to buy vegetables and when I came back, I was going to make ramen for my children. I haven’t made ramen myself for several weeks. Although the ingredients can be bought outside, I still feel that the noodles I make are hygienic and safe.
Tags
Ingredients
Steps
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High gluten flour
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Add three tablespoons of salt to an appropriate amount of water. The salt water will taste salty. If there is enough time to rest the noodles, it is better if the salt water tastes a little salty and astringent. At that time, the noodles must be awake for a long time, so that they will taste more chewy.
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Mix the noodles and salt water thoroughly and let them rise for 10 minutes
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After 10 minutes, knead the dough evenly and continue to wake up. Wrap the dough with plastic wrap, making sure there are no gaps
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After 5 minutes, smear the dough with oil, cut it into long strips with a knife, and roll it on the cutting board into thumb-thick strips
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Take a plate or basin, smear oil on the bottom of the plate or basin, and roll the long strips together in circles
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This is the plated noodle. It must be greased with oil to prevent the noodles from sticking together. Then wrap it in plastic wrap to prevent the dough from getting clumped. Then put it aside and let it wake up slowly on its own.
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At this time, start preparing the ramen dish. You can first cut the beef into shreds, strips or slices, or you can choose mutton. I didn't melt the mutton, so I used beef. In order to make the meat tender, I mixed it with starch, soy sauce, and pepper powder. If it is fresh and tender mutton, no starch is needed.
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Dice the cowpeas, tomatoes, and green and red peppers, shred the onions, ginger, and garlic, and beat two eggs. This is the preparation for stir-frying two dishes: stir-fried beef with cowpeas, and tomatoes and eggs.
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Everything is ready, heat the pan and pour oil
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Soak the onions and ginger in 80% hot oil
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Then add beef and stir-fry
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Add tomatoes and cowpeas in turn and stir-fry. At about the same time, add green and red peppers and continue to stir-fry. Since you want to mix it with ramen, add some water.
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Finally, add salt and serve on a plate.
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This is tomato scrambled eggs, everyone knows it, so the steps are omitted. I also added some water to mix the ramen.
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Apply some oil on the chopping board, and then stretch the plated ramen noodles one by one on the chopping board. Make sure there is no draft in the room when ramen noodles are being ramen noodles to avoid the noodles becoming chapped.
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Then put the noodles on the chopping board onto your wrist in circles, because there is a lot of oil on the noodles, so you don’t have to worry about the noodles on your wrists sticking
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Shake the noodles on your wrist to the left and right on the chopping board. If you want thicker noodles, shake less; if you want thinner noodles, shake more.
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Put the pulled noodles into the pot of boiling water, and quickly use chopsticks to lift them back and forth. When the water in the pot boils and the noodles are spread out, you can lift the noodles and put them on the plate. I like to eat noodles that have been cooked in cold water, so every time I take them out of the pot, I just run them through cold water. This way, the noodles taste more chewy. If you have a weak stomach, you can cook them longer without using cold water.
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Look, these are ready-made noodles and vegetables. Haha, I pulled out a plate of slightly thinner noodles and a plate of thicker noodles. My children like the thinner ones, and I like the slightly thicker ones.
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When eating, mix vegetables and noodles together. I also like to mix some vinegar. Hehe~~~it’s very delicious~~~
