Erjiezi fried noodles -- Xinjiang flavor(er jie zi chao mian xin jiang wei dao )

Erjiezi fried noodles -- Xinjiang flavor

Introduction:

"Erjiezi fried noodles is also a common kind of noodles in Xinjiang. In my opinion, fried erjiezi and fried Dingding are all based on the sliver. To put it simply, it is to cut the dice short, stir fry noodles for the dice, and cut the inch section into two knots. But it's a little different in practice. The two section noodles should be thicker, which is chewy, but there are a lot of tomatoes and onions as side dishes. The noodles have to be pulled with strips. The best meat is mutton. This is the most authentic Xinjiang fried noodles. "

Production steps:

Step 1: Ingredients: Flour tomato tomato sauce onion celery cabbage mutton vegetable oil green red pepper pepper pepper garlic sauce chicken essence

Step 2: add flour in the basin, gradually pour the salt water in the bowl into the basin, then stir, start to mix the flour, take the flour out of the basin, and then knead on the chopping board. You can also stop for a few minutes and knead until the surface is smooth. After that, cut the dough into long pieces, knead the long pieces into long strips, put them in a small basin, put a layer of clear oil on the dough, and then wake up for an hour. It's the same as slitting

Step 3: wash the tomato, onion, celery, pepper and garlic, cut them into sections or pieces and shred them

Step 4: cut the mutton into shreds and marinate it with soy sauce and starch

Step 5: take out the wake-up noodles and pull them into noodles. They are slightly thicker than the noodles mixed with noodles. Cut them into about 3 inches in length and don't exceed 10 cm.

Step 6: Boil the water in the pan, put in two knots, remove the noodles, remove the supercooled water, and mix with clean oil to prevent sticking together.

Step 7: heat 70% of the oil in the pan, add onion, shredded pepper and garlic foam, stir fry over low heat until fragrant

Step 8: add the marinated mutton.

Step 9: spread the shredded meat, cook it in soy sauce and tomato sauce, stir fry the seasoning, spices and shredded meat evenly. Add in the tomato

Step 10: shredded cabbage, celery and salt, stir fry over high heat.

Step 11: stir fry a lot of soup, add two knots noodles, stir fry the noodles and vegetables evenly

Step 12: add pepper and chicken essence, stir fry quickly, cut raw vegetables, taste salty, and then out of the pot

Step 13: beautiful color, fragrance and moderate salt

Materials required:

Flour: right amount

Mutton: moderate

Celery: moderate

Green pepper: right amount

Tomatoes: right amount

Onion: right amount

Red pepper: right amount

Tomato sauce: right amount

Salt: right amount

Vegetable oil: right amount

Soy sauce: right amount

Starch: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: erhezi noodles can't be cooked for a long time, because it needs to be fried in the pot. Erhezi can also be pulled into strips and cut after cooked. Meat can put mutton or beef, like to eat pepper, you can also put red pepper. The second section of noodles should be thicker, so that it can chew.

Production difficulty: Advanced

Technology: stir fry

Production time: one hour

Taste: Original

Chinese PinYin : Er Jie Zi Chao Mian Xin Jiang Wei Dao