Xinjiang beef fried noodles

By MarquiseGlover

Xinjiang beef fried noodles
Ingredients: ketchup,salt,onion,carrots,beef,cooking wine,starch,vinegar,soy sauce,pepper,dried chili,black pepper,cumin powder,cabbage,handmade noodles

Recipe Recommendations

  • handmade noodles half a catty
  • beef three or two
  • onion a
  • carrots half a
  • cabbage half a
  • ketchup appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • salt appropriate amount
  • cumin powder appropriate amount
  • black pepper appropriate amount
  • starch appropriate amount
  • vinegar appropriate amount
  • pepper appropriate amount
  • dried chili appropriate amount

Steps for Xinjiang beef fried noodles

  • Make step 0
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    1. Half a carrot; three croissant peppers; one onion; half a cabbage (also called lotus cabbage in the north and lotus white in the south); and three taels of beef.
  • Make step 1
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    2. Beat the beef soft with a rolling pin or the back of a knife, rinse it clean and soak in cold water for half an hour (change the water several times during this period)
  • Make step 2
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    3. Slicing beef (the kitchen knife should be perpendicular to the texture of the beef, so that it is easy to cut and cooked) Ps: This picture is just the preliminary processing, and we need to further cut smaller ones.
  • Make step 3
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    4. Add a spoonful of soy sauce, half a spoonful of salt, a little bit of cooking wine, a little bit of vinegar (it is best to use apple slices or lemon slices, if not, use vinegar, the purpose is to soften the meat), a spoonful of black pepper powder, and a spoonful of cumin. Stir well.
  • Make step 4
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    5. After marinating the beef for 15 minutes, heat up the oil pan, pour the beef into the heat when it is 70% hot, and stir fry for three minutes (you can taste it, as long as it reaches 8 ripe).
  • Make step 5
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    6. Serve the beef for use;
  • Make step 6
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    7. Shake the noodles with your hands to avoid sticking together;
  • Make step 7
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    8. After the water is boiled, add the noodles and add a spoonful of salt.
  • Make step 8
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    9. Cook the noodles until they are 6 ripe and remove them (it tastes done...), Soak in cold water (rinse with running water for a while longer to ensure complete cooling)
  • Make step 9
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    10. Slice carrots and onions (the onions should be cut in half and then cut from the inside. They are very slippery. Don't be greedy. You can also cut several slices at a time. Be careful not to cut the knife!) Tear the cabbage by hand into small pieces three centimeters square.
  • Make step 10
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    11. Start another oil pan, fry the pepper and dried peppers over low heat, and then skim them off, leaving only the base oil.
  • Make step 11
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    12. Add the croissants, carrots and cabbage. Stir in 1 teaspoon soy sauce, 1/2 teaspoon salt and 1 teaspoon cumin over high heat.
  • Make step 12
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    13. After the cabbage and peppers are completely fried until soft, add the beef and onions that have just been stir-fried, and add two spoonfuls of ketchup;
  • Make step 13
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    14. Stir well;
  • Make step 14
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    15. Add the noodles soaked in cold water (to dry), stir fry over high heat (taste, add more if there is not enough salt or cumin)
  • Make step 15
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    16. Stir fry it a few more times over high heat to thoroughly taste the noodles, and then you can be served!
  • Make step 16
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    Put some minced garlic and stir fry it a few times before taking out of the pan. The taste will be better
  • Make step 17
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    1

    • Xinjiang beef fried noodles Make Tips

    1. When marinating beef, it is best to use apple slices and lemon slices. The fruit acid in it will make the beef soft and easy to cook. If not, use vinegar instead;2. When cooking the noodles, you would rather let the noodles be raw than cooked too. Cooking in advance will make the noodles easy to break and the taste will be very poor;3. Use cold water to cool the noodles completely, which will greatly reduce the stickiness of the fried noodles; 4. Use ketchup instead of tomatoes when frying, because fried noodles will be sticky once there is too much water. Use ketchup instead of tomatoes to reduce moisture (supermarkets have ketchup and ketchup. ketchup is too sweet for frying, so you must buy ketchup. The ingredients are only tomatoes and water on the label) 5. Use starch when marinating beef, not the tender meat powder sold in the supermarket (I went to have a look this morning and found that the ingredients actually contain silicon dioxide. Starch is better, natural potatoes or corn)

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