Beef brisket scissors noodles
Ingredients: soy sauce,salt,coriander,beef brisket,eggs,pepper,starch,water,oil,green onions,pepper,dried chili,wine,dried soybeans,Zanthoxylum japonica
Recipe Recommendations
- beef brisket appropriate amount
- eggs appropriate amount
- coriander a little
- Zanthoxylum japonica one
- dried chili appropriate amount
- pepper a little
- green onions appropriate amount
- dried soybeans appropriate amount
- salt a little
- soy sauce appropriate amount
- starch appropriate amount
- pepper appropriate amount
- oil appropriate amount
- wine appropriate amount
- water appropriate amount
- slightly spicy
- cook
- an hour
- ordinary
Steps for Beef brisket scissors noodles
1
Take a container and put an appropriate amount of flour, use an electric rice cooker to measure the rice cup, about two and a half cups (for 3 people, 2 adults, 1 2 and a half years old child)
2
Pour appropriate amount of cold water into the flour. Don't add too much water at one time to avoid getting too wet
3
Use chopsticks to stir the flour in one direction to make it flake
4
After stirring with chopsticks, start kneading with your hands
5
Slowly knead the flour with your hands into dough little by little, and continue to knead the dough until the dough becomes soft and solid. The noodles made in this way are stronger and more muscular.
6
Cover the kneaded dough with plastic wrap and wake up for at least 20 minutes; if it is a long time before the dough is cooked, you can also put it in a plastic wrap and store it in the refrigerator. When using, sprinkle with a little dry flour and knead it evenly.
7
Wake up time allows you to prepare the required ingredients, clean them and drain the water
8
Cut the sirloin and ham into small pieces, and cut the sirloin as small as possible, so that the cooking process can shorten the time. Marinate the cut sirloin with salt, pepper, chicken essence, soy sauce, starch, and wine for 10 minutes. This can remove the fishy smell of the meat and make the meat easier to taste; cut the vegetables and green onions into pieces, wash the dried peppers, and dry the water to avoid splashing your hands when frying. Soak dry soybeans in boiling water and drain for later use
9
After all the main ingredients and ingredients are processed, heat the oil from the pan
10
Pour in the marinated sirloin pieces and stir fry for a while
11
Do not stir-fry it until it is cooked. Just turn the surface and dry until it turns slightly golden.
12
Take a container and serve up the fried sirloin for later use
13
Start another pot, pour in a little oil, and turn the heat as low as possible to avoid frying the spices. Add the pepper and dried peppers, and slowly fry until you can smell it.
14
Add sliced green onion and stir-fry slightly until fragrant
15
After saute the spices until fragrant, pour in the stir-fried beef brisket pieces and stir for a while
16
Add a little salt
17
a little soy sauce
18
Pour a little wine and stir fry well
19
Add the soaked dried soybeans and stir fry for a few minutes
20
Pour in the right amount of clear water, and use as much water as possible, because when the noodles are finally put on, the noodles can easily absorb the water, and if there is less water, they can easily burn the bottom.
21
Cover and cook for about 15 minutes, as long as you feel that the sirloin is chewable. Since the soybeans have been soaked in advance, it will take a while to cook
22
Lower the heat until you can see the contents of the pot opening slightly.
23
Beat in the eggs without stirring, let the eggs boil still for one minute, and then use a spatula to scoop it slightly from the bottom to prevent the eggs from sinking to the bottom and sticking to the pan.(Remember to let them sit still and cook for a while after you toss in the eggs. Move, otherwise the eggs will easily spread and cannot be formed)
24
After the eggs are boiled, add the ham. The ham itself is a ready-to-eat food, so leave it at the end. Putting it too early and boiling it will affect the aroma of the ham itself.
25
Sprinkle some dry flour or dry flour on the surface of the dough and knead the dough evenly again. Sprinkle some powder, so that it will not be easy to stick to your hands or scissors when cutting the dough; turn down the heat to prevent the one you put first will be cooked and the one you put next will be cooked raw; quickly cut the dough into uniform short strips while cooking, do not cut it too thin or too thick, it will be easy to cook if it is thin, and it will be difficult to cook if it is thick
26
After cutting the dough, turn up the heat without covering it, open the cover and cook, and use a spatula to shovel the bottom from time to time to avoid burning the bottom. Until you see noodles floating in the soup noodles, use your chopsticks to pick up one and break it and see that there is no raw in the middle, you can turn off the heat. Don't cook it too much. After cooking, the noodles will collapse, which will affect the taste.
27
Finally, add a little chicken essence, pepper, and salt to taste, add a little sesame oil and minced coriander, and a bowl of delicious and chewy beef brisket scissors noodles is baked!!Beef brisket scissors noodles Make Tips
1. When cutting the sirloin, try to cut small bits, which can shorten the cooking time;2. When placing eggs, be sure to turn down the heat. When placing eggs, the eggs will easily boil down and will not be easy to shape; wait until the eggs are basically formed before turning up the heat. Turn up the heat so that the eggs will look beautiful and delicious. 3. When cutting the noodles, turn down the heat. Make sure to cut the noodles to be similar in size, and the difference in thickness should not be too big, so as not to cause the first one to be cooked without being tender, and the next one will be cooked raw, which will affect the taste;4. Finally, when starting the pan, sprinkle with some coriander and sesame oil to make it more fragrant.