Spicy pork and spinach noodles(la pi zi gun rou bo cai mian )

Spicy pork and spinach noodles

Introduction:

"Spicy skin" refers to the sun dried red pepper, especially the screw pepper. Maybe this spicy skin is only what people in Xinjiang like to call it, just like the onion is called "Pi Ya Zi". There are Shawan, Hutubi, Yanqi and other counties where spicy skin is produced in Xinjiang. Xinjiang Dapan chicken and spicy chicken are all made of this kind of spicy skin. Xinjiang people and Xinjiang restaurants like to use this kind of spicy skin for cooking, and they also like to use the spicy skin from those places. This spicy skin rolling meat spinach noodles is actually a kind of noodles, but it belongs to Xinjiang high-end innovative nutrition noodles. Generally, there are not many small restaurants with this kind of noodles. Spinach is sweet in taste and cool in nature. It enters the large intestine and stomach meridian. It has the functions of tonifying blood and stopping bleeding, benefiting the five zang organs, dredging the intestines and stomach, regulating the middle Qi, activating the blood vessels, relieving thirst and moistening the intestines, astringent Yin and moistening dryness, nourishing yin and smoothing the liver, and assisting digestion. It is mainly used for treating hypertension, headache, dizziness, wind fire and red eye, diabetes, constipation, dysuria, traumatic injury, bleeding, bloody stool, scurvy, constipation and so on

Production steps:

Step 1: Ingredients: Spicy skin onion celery spinach spinach noodles vegetable oil salt pepper powder garlic chicken starch tomato sauce

Step 2: wash the spicy skin and cut into sections. Cut garlic into small pieces

Step 3: cut celery into sections

Step 4: dice mutton, dice onion and wash spinach

Step 5: heat the oil and stir fry the mutton for a while

Step 6: add a little salt and pepper powder, add a little soy sauce

Step 7: add spicy skin and stir fry until fragrant,

Step 8: stir fry with diced celery

Step 9: add water and salt to cook for about 3 minutes

Step 10: add diced onion

Step 11: mix garlic powder evenly

Step 12: add chicken essence tomato sauce

Step 13: thicken the flour with water and then put it out of the pot

Step 14: boil water over high heat, add spinach, add a little salt and a few drops of vegetable oil, boil and pick up spinach

Step 15: add spinach noodles, cook and pick up

Step 16: spread the spinach on the bottom of the plate, spread the spinach noodles on it, then pour in the spicy skin and roll the meat

Materials required:

Spinach: moderate

Spinach noodles: right amount

Mutton: moderate

Celery: right amount

Onion: right amount

Vegetable oil: right amount

Salt: right amount

Spicy skin: right amount

Starch: appropriate amount

Garlic: right amount

Soy sauce: right amount

Pepper powder: right amount

Chicken essence: appropriate amount

Tomato sauce: right amount

Note: Spicy skin rolling meat with a little thin Euryale can make spinach noodles taste better. The salt taste of spicy skin rolling meat is saltier than that of fried vegetables, because it needs to be eaten with noodles. If there is mutton soup, it's better to add mutton soup as water

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : La Pi Zi Gun Rou Bo Cai Mian