Xinjiang Latiaozi
By BartCollier
Ingredients: ketchup,chicken essence,salt,green pepper,tomato,beef,flour,ginger,red pepper,diced green onion,garlic slices,cumin
Recipe Recommendations
- flour 500g
- beef 150g
- green pepper appropriate amount
- red pepper one
- tomato 100g
- diced green onion appropriate amount
- ginger appropriate amount
- garlic slices appropriate amount
- ketchup 20g
- cumin 15g
- salt appropriate amount
- chicken essence appropriate amount
Steps for Xinjiang Latiaozi
1
Add a little salt to 300g of warm water, pour it into the flour little by little, knead it into dough, and simmer for about 20 minutes.
2
Press the dough flat.
3
Then cut into strips.
4
Use a brush to apply oil to the surface, both front and back.
5
Rub the dough into strips thicker than chopsticks, plate, and cover it with plastic wrap and soak for about 1 hour.
6
Put the cooked noodle plate in your hand and pull it into noodles slightly thinner than chopsticks. Put it into a boiling pot and boil it (add a little salt when boiling noodles. The noodles are not easy to break and stick).
7
Remove the cold water and remove it for later use.
8
Wash the beef and cut into strips; wash the green and red peppers and cut into strips; wash the tomatoes and slice them.
9
Heat the oil, add chopped green onion, shredded ginger, and garlic slices, and saute until fragrant, add beef, stir-fry until color changes.
10
Then add salt and cumin, stir-fry well, add green, red peppers, and tomatoes, stir fry.
11
Add a little water, add ketchup, stir-fry the chicken essence until done, place on the dough and mix well.