Pumpkin noodles in bean curd sauce
Ingredients: bean paste,salt,tofu,cucumber,pumpkin,tomatoes,red pepper,carrots,eggs,vegetable oil,garlic,flour,green onions,corn starch
Recipe Recommendations
- flour two bowls
- pumpkin half a
- tofu half a catty
- cucumber two
- carrots one
- tomatoes two
- eggs three
- bean paste three scoops
- garlic appropriate amount
- green onions appropriate amount
- red pepper appropriate amount
- vegetable oil appropriate amount
- salt appropriate amount
- corn starch appropriate amount
- salty and fresh
- flavoring
- an hour
- ordinary
Steps for Pumpkin noodles in bean curd sauce
1
Prepare raw materials.
2
raw materials needed.
3
Processing ingredients: Chop the green onions and garlic, cut the red peppers into small pieces with scissors, cut the tomatoes into slices, beat the eggs in a bowl and add a drop of balsamic vinegar to disperse, mix two spoonfuls of flour paste and three spoonfuls of bean paste, add a little water, stir and dilute.
4
Wash the cucumbers and carrots and cut them into thin threads. Cut the tofu into small cubes, the smaller the better.
5
Blanch shredded carrots quickly with boiling water for ten seconds, and remove them with cold water.
6
Pour three spoonfuls of vegetable oil into a frying pan. After the oil is heated, pour the diced tofu in and fry until all sides of the diced tofu are golden yellow. Serve for later use.
7
Pour another spoonful of vegetable oil into the frying pan and pour the eggs in. Use chopsticks to stir constantly, stir-fry the eggs and set them out for later use.
8
Pour two spoonfuls of vegetable oil into a frying pan. After the oil is heated, pour the green onions and garlic in and stir-fry until fragrant.
9
Pour the diluted sauce in and stir fry to create the flavor of the sauce and serve for later use.
10
Pour two spoonfuls of vegetable oil into the pan. After the oil is heated, pour the tomato pieces in and stir fry.
11
Stir fry the tomato soup to make the tomatoes into a thick sauce,(add a few tablespoons of water during frying).
12
Then pour all the diced tofu, chopped eggs, and stir-fried onion companion sauce into the tomato sauce, add a little salt, add a small bowl of water, and stir fry over low heat to make the water in the sauce evaporate, and the sauce becomes sticky.
13
Peel the pumpkin and cut it into pieces, steam it in the pan, and press it into pumpkin puree.
14
Add a spoonful of salt to the pumpkin, pour the flour in and stir until there is no dry flour, knead it into a smooth dough, cover with a damp cloth and relax for 20 minutes (you can use it hard or soft as you like, add less flour if you like it hard. If you like it hard, add more flour if you like it, but remember not to add water, the water in the pumpkin will be enough).
15
Knead the relaxed dough and divide it into two portions for easy rolling.
16
Use corn starch to make powder and roll it with a rolling pin into a one-centimeter thick cake shape.
17
Fold them upside down and upside down, and use a knife to cut the noodles into the same width. You can control the thickness yourself.
18
Sprinkle a little corn starch on the cut noodles to prevent sticking, use your fingers to shake it, make water in the pan, cook the noodles after the water boils, use cold water, and add sauce.