Mixed noodles with oily pork
By VicentaLakin
Recipe Recommendations
- flour appropriate amount
- mutton appropriate amount
- tomatoes appropriate amount
- onion appropriate amount
- green beans appropriate amount
- green pepper appropriate amount
- tomato sauce appropriate amount
- garlic appropriate amount
- dried red pepper appropriate amount
- red pepper appropriate amount
- peppercorns appropriate amount
- peppercorns appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- vegetable oil appropriate amount
Steps for Mixed noodles with oily pork
1
Ingredients: flour, mutton, onions, green and red peppers, tomatoes, green beans, ketchup, salt, soy sauce, garlic starch, pepper grains, dry red pepper powder
2
Add a small spoonful of salt to the tea bowl, and then add cold boiled water to the bowl. Add salt to the noodles when making mixed noodles in Xinjiang because such noodles taste strong and delicious! Add flour into the basin, gradually pour the salt water from the bowl into the basin and stir, start to mix the dough, take the dough out of the basin and knead it constantly on the chopping board. You can also stop for a few minutes and then knead until the surface is smooth.
3
Then cut the dough into long pieces, knead the long pieces into long strips, place them on a small plate, touch the surface with a layer of clear oil, cover with plastic wrap, and wake up for an hour.
4
Wash the tomatoes and cut them into small pieces, cut the onions into small pieces, cut the green and red peppers into pieces, cut the green beans into shreds, cut the garlic into pieces, and cut the mutton into slices
5
Stir the mutton slices with starch and soy sauce and stand for a while,
6
Pull the prepared dose into a long strip, which is as thin as the tip of chopsticks. Pour into a boiling pot of water,
7
Remove it after cooking, rinse it with cold boiling water, drain it with cold water and serve on a plate. You can also eat it directly without cold water to see if you prefer cold noodles or hot noodles.
8
Heat the oil in the pan to 70%, add green and red peppers to the oil, and quickly pick up
9
Leave the oil in the pan, pour in the mutton slices, stir fry, change color, and pick up
10
Leave the bottom oil in the pan (some people will add a little butter to enhance the flavor), add pepper and dry red peppers to fry until fragrant and remove (or not remove), add onion pieces and garlic minced green beans, stir fry in turn
11
Add red persimmon and stir-fry (the tomatoes should be half-rotten and half-rotten), add pepper powder to taste, then add the oiled mutton slices and green and red peppers, stir fry for a while, add salt and chicken essence, stir fry for a few times to mix the flavor well
12
Remove the pan and load the plate
13
When serving, pour the oily meat into the mixed noodles, stir and serve. Bright color, red oil in the soup mouth, and chewy noodlesMixed noodles with oily pork Make Tips
When mixing dough, you should use the right amount of salt. If there is less salt, it will easily break, but if there is too much salt, you cannot open it. The face should not be hard or too soft. After the dough is reconciled, touch the surface with clear oil, cover it with a damp cloth or cover, and leave it for at least half an hour, preferably 2-3 hours. Put whatever you like on the side dishes.