Oiled pork mixed noodles are pasta with ethnic flavor (Uyghur\Hui, etc.) in northwest China (especially Xinjiang is more authentic).
Bright color, red oil at the mouth of the soup, chewy noodles, and strong aroma of tomato and mutton.
And it's easy to learn. As long as you are harmonious, there will be basically zero failures. Hehe, try it out for friends you like.
Xinjiang mixed noodles with oily pork
By ReinholdRice
Recipe Recommendations
- beef round appropriate amount
- flour appropriate amount
- pepper appropriate amount
- onion appropriate amount
- tomato appropriate amount
- Spicy noodles appropriate amount
- cumin appropriate amount
- salt appropriate amount
Steps for Xinjiang mixed noodles with oily pork
1
Ingredients: Rib pork (slightly fatter), flour, pepper, onion, tomato.
2
3 small bowls of flour.
3
and into a snowflake shape.
4
Knead repeatedly into a ball, and knead the dough until it becomes softer.
5
Then cover the dough with a damp cloth and wake it up for about 30 and a half minutes. (After kneading it into a ball, you can throw it hard a few times so that the muscles will be more uniform.)
6
After you wake up, take it out.
7
Roll it into a thick cake crust.
8
Cut it into small wide strips, dip each piece with oil and rub it by hand into thick strips that should not be too thin.
9
Then roll it up and brush it with oil.
10
Seal the oiled agent with plastic wrap. Wake up for about 30 minutes. You can put it in the pot.
11
Add some salt after the water boils, and then add strips to the pan.
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Cook for 3 to 4 minutes and boil for about 10 minutes before you can fish out.
13
Put on cold water immediately when you come out.
14
Filter out the water for use.
15
Cut pepper, tomato, and onion separately into hob.
16
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17
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18
Brush the beef slices with a little oil.
19
Make more oil and add the chili noodles I fried beforehand.
20
Then add the beef piece by piece.
21
The color of the meat was changed when fried over medium heat. Add cumin and salt.
22
Remove the oil and meat.
23
No need to put more oil in, saute the onions with the oil at the bottom of the pot until fragrant.
24
Then add the tomatoes, stir-fry until paste, and then add the peppers. Stir well and add cumin, chili noodles and salt. You can turn off the fire.
25
The previous bracing strip was used to load the plate.
26
Let's put in the oily meat and oil first and mix it, then add the stir-fried vegetables. Just mix well. You can put more and less according to your personal preference. The most important thing is that the oily meat needs to be mixed with more oil, so that the taste will be corrected! Xinjiang's oily meat mixed noodles actually do not put vegetables. But putting vegetables is healthier. It's also better.Xinjiang mixed noodles with oily pork Make Tips
1. It is best to knead the dough for a little longer; if you can use sesame oil, the noodles will taste more fragrant.
2. If you are not going to eat the noodles immediately, it is best not to add salt when kneading the dough, otherwise the dough will become dry after sitting for a long time.