Noodles with pickled mustard and pepper
By VicentaLakin
Recipe Recommendations
- buckwheat flour 80 grams
- naked oats flour 120 grams
- wheat flour 100 grams
- refined salt 2 grams
- qingshui 160ml
- cilantro appropriate amount
- shredded pickled mustard 100 grams
- shredded pepper 100 grams
- Shredded pork belly 150 grams
- onion 60 grams
- ginger 10 grams
- pepper 2 grams
- braised soy sauce 15 grams
- Shaoxing wine 15 grams
- MSG 2 grams
- pepper 0.5 grams
- sesame oil 10 grams
- cooking oil 20 grams
- slightly spicy
- cook
- ten minutes
- simple
Steps for Noodles with pickled mustard and pepper
1
Wash the shredded mustard to remove excess salt.
2
Then squeeze dry the water for later use.
3
Put appropriate amount of fried pepper in the pan, and then remove the pepper.
4
Add the shredded pork belly and stir-fry.
5
Stir the shredded pork thoroughly, add the shredded onions and stir fry until fragrant.
6
Then add shredded pepper and shredded mustard, stir well, stir well, add Shaoxing wine and soy sauce.
7
Cook in soy sauce and stir-fry well, add appropriate amount of boiling water and cook for a while.
8
Then season with salt, pepper, and monosodium glutamate.
9
Season well and pour a little sesame oil into the pan for later use.
10
Mix the three flours with a little salt and mix well, then mix the dough with water.
11
Mix the dough, cover it with a wet towel and relax for a while.
12
Remove the relaxed dough and place the dough into the extrusion tool used to press the noodles.
13
Tighten the bolts, bring water to the boil, and squeeze the noodles into boiling water.
14
Wait until the noodles have been boiled until they surface to the surface of the water, and cook for another 1 minute before removing them.
15
Put the noodles into a bowl, pour on the mustard sauce topping, sprinkle with a little coriander and serve.Noodles with pickled mustard and pepper Make Tips
Characteristics of coarse grains noodles; the noodles are fresh, the toppings are delicious, smooth and nutritious.
Warm reminder;
1. Shredded lean meat can also be used for making noodle toppings, but it needs to be slurried. Because the materials are relatively vegetarian, using shredded pork belly can increase the layered taste and make the aroma stronger.
2. The dough used to press the noodles can be moderately soft and soft. If it is too hard, it will be difficult to squeeze, and the dough is too soft and easy to break when cooked. If you don't have tools to press the noodles, you can still make them by knife cutting. Northerners call this coarse grain slicing, and the taste is the same.
This home-cooked noodle "Pepper and Pickled Vegetable Noodles" with large stir-fried spoons is ready for friends 'reference!
Warm reminder;
1. Shredded lean meat can also be used for making noodle toppings, but it needs to be slurried. Because the materials are relatively vegetarian, using shredded pork belly can increase the layered taste and make the aroma stronger.
2. The dough used to press the noodles can be moderately soft and soft. If it is too hard, it will be difficult to squeeze, and the dough is too soft and easy to break when cooked. If you don't have tools to press the noodles, you can still make them by knife cutting. Northerners call this coarse grain slicing, and the taste is the same.
This home-cooked noodle "Pepper and Pickled Vegetable Noodles" with large stir-fried spoons is ready for friends 'reference!