Beef, carrot and purple potato noodles

By BradyHuels

Beef, carrot and purple potato noodles
Ingredients: salt,pakchoi,carrots,purple potato,beef,eggs,MSG,white sugar,soy sauce,red pepper,flour,qingshui,soybean paste

Recipe Recommendations

  • soybean paste appropriate amount
  • red pepper two
  • carrots half-section
  • beef a small piece
  • pakchoi Sanxiaoke
  • eggs one
  • purple potato A small one
  • flour salad oil
  • qingshui appropriate amount
  • MSG appropriate amount
  • soy sauce appropriate amount
  • white sugar appropriate amount
  • salt appropriate amount

Steps for Beef, carrot and purple potato noodles

  • Make step 0
    1
    Xin and shallots are paired with soybean paste, Xin and shallots are paired with bean paste, one piece of white garlic, two pieces of red peppers, half a piece of carrot, and a small piece of beef.
  • Make step 1
    2
    Dice carrots, beef, and circle garlic in white.
  • Make step 2
    3
    Two spoonfuls of soybean paste, two spoonfuls of bean paste, a little MSG and white sugar.
  • Make step 3
    4
    Mix with appropriate amount of water.
  • Make step 4
    5
    With appropriate amount of oil, stir-fry the carrots for one minute first.
  • Make step 5
    6
    Add in garlic and stir fry until fragrant.
  • Make step 6
    7
    Add in diced beef and stir-fry until color changes.
  • Make step 7
    8
    Add in the sauce.
  • Make step 8
    9
    Add a little light soy sauce after boiling.
  • Make step 9
    10
    Cook until the soup thickens.
  • Make step 10
    11
    Leave a little more soup, which is easy to use when frying noodles. Diced beef, carrot and bean paste.
  • Make step 11
    12
    Steam and crush the purple sweet potatoes.
  • Make step 12
    13
    Add appropriate amount of flour and water and knead into a moderately soft dough, relax for 20 minutes.
  • Make step 13
    14
    Sprinkle appropriate amount of flour on the platen and roll out the dough into sheets.
  • Make step 14
    15
    Then fold it up.
  • Make step 15
    16
    Cut into thin strips.
  • Make step 16
    17
    Shake it open, look at the thickness, stretch it slightly, and sprinkle with some flour to prevent adhesion.
  • Make step 17
    18
    Beat the eggs and fry them until they are dropped.
  • Make step 18
    19
    Plate for later use.
  • Make step 19
    20
    Wash the cabbage and cut it into sections, and cut the red pepper into small circles.
  • Make step 20
    21
    After frying the eggs, continue to stir-fry the cabbage stalks and red peppers.
  • Make step 21
    22
    Boil water in another pot, add a little salt and salad oil to quickly blanch the noodles.
  • Make step 22
    23
    Remove and pour into a frying pan.
  • Make step 23
    24
    Spoon appropriate amount of diced beef and carrot fried sauce, and appropriate amount of soup.
  • Make step 24
    25
    Add in cabbage leaves and continue to stir fry.
  • Make step 25
    26
    Finally, add the eggs. Because they are native eggs, the color is particularly yellow, particularly bright, tender and delicious.

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