"Two in one" of big meat and tomato and egg(da rou sao zi xi hong shi ji dan sao zi er he yi shan xi hu xian ruan mian )

"Two in one" of big meat and tomato and egg

Introduction:

"Today, I'm going to introduce you to Huxian's famous food -- [Shaanxi Huxian soft noodles]. This noodle is different from other pasta in Shaanxi Province in that it is a little softer and has a long time to grow. When the noodles are well and thoroughly cooked, roll them out, round them and thin them to a thickness of about 1 mm. Then cut them into strips about two fingers wide with a knife, cook them in a pot, and put them in a big old bowl. Pour them with big meat, tomato and egg, or just give them a big spoon each. It's called "two in one" or "three in one". Because the noodles are made by hand, they taste very strong. And because they are thin, they don't feel hard. The taste is soft and smooth. The old people and people with a bad stomach can easily digest them. With leeks, dried bean curd, bean sprouts and other vegetable codes, and then with saozi, it tastes delicious! "

Production steps:

Step 1: wash the back leg meat or streaky pork, cut into 1cm square pieces with skin.

Step 2: put oil in the pot, a little more, after the oil is hot, add shredded green onion and ginger to stir up the fragrance.

Step 3: pour in the sliced meat and stir fry slightly.

Step 4: after frying until the meat turns white, add dry red pepper, star anise, appropriate amount of five spice powder, pepper noodles, salt, change the low heat to continue to stir fry the meat.

Step 5: stir fry until the fat spits out oil and the fragrance of all kinds of spices is fully stimulated. Turn the heat up and pour in the vinegar. (vinegar can be put a little more, because people in Shaanxi like the sour taste.)

Step 6: add a proper amount of soy sauce.

Step 7: pour in 2 bowls of boiling water. The water should be wider. Cook slowly over low heat. Cover and cook for about 10 minutes. Let it taste good.

Step 8: cook until the soup is thick, the fragrance of chili noodles and various seasoning noodles and the oil fragrance of sliced meat are completely integrated, and the meat saozi is basically good

Step 9: wash the tomatoes and cut them into small pieces. Beat the eggs into a bowl and beat well.

Step 10: heat up the oil in the pot, and first fry the eggs (if you want the eggs to be tender, it's better to shovel them out first. Hey, I'm lazy ~ ~) ~ directly fry the tomatoes.

Step 11: add salt, tomatoes will come out of water, stir fry with a spatula.

Step 12: after boiling for 2, 3 minutes, a little monosodium glutamate can be out of the pot.

Step 13: blanch the bean sprouts, dried bean curd and leeks in boiling water until they are cooked, then put them on a plate.

Step 14: mix the dough (slightly more than the one we usually make dumplings with). Knead the dough repeatedly, arrange it into a circle and then flatten it.

Step 15: roll the dough around with a rolling pin.

Step 16: roll up the dough with a rolling pin.

Step 17: roll back and forth with both hands, spread out the dough and turn in a direction.

Step 18: continue to roll up the dough with a rolling pin, put both hands on the dough, roll from the side of the body to the opposite side as a whole, apply a little force when rolling, then pull it back close to the chopping board, repeat several times, the thickness of the dough is not more than 1 mm, then roll it.

Step 19: use a knife to cut a strip 2 fingers wide.

Step 20: if you are afraid of uneven and uneven rowing, you can fold the dough with a rolling pin and then cut it. The principle is the same.

Step 21: after boiling the water, put the noodles into the pot. The fire should be big and the water should be wide. Open two times and you can take out the pot.

Step 22: pour a large scoop of meat and eggs, add soybean sprouts, dried bean curd, leeks and other color dishes! What are you talking about!

Step 23: pour the vegetable code on the noodles. When eating, mix well. Shaanxi people prefer a spoonful of spicy oil and some purple garlic, which is the famous "three in one saozi noodles"!

Step 24: a chopstick into the mouth, soft, slippery, full of meat, vegetables and eggs, make your vision, taste, smell feel more solid ha~~~

Materials required:

White flour: one jin

Water: 200ml

Pork: half a catty

Tomatoes: three

Eggs: four

Dried tofu: two pieces

Leeks: a handful

Soybean sprouts: half a catty

Star anise: right amount

Salt: right amount

Dry pepper section: appropriate amount

Scallion: right amount

Ginger: moderate

Five spice powder: appropriate amount

Hot pepper noodles: right amount

Vinegar: moderate

Soy sauce: right amount

MSG: right amount

Note: lurin tips - 1, and noodles: take the right amount of flour in the basin, with a bowl of half a bowl of cold water, water bowl in the left hand, chopsticks in the right hand. Pour some water and stir it with chopsticks; pour it again and stir it again until all the flour is flocculent. Knead the flocculent flour into dough. The dough should be softer than the one we usually make dumplings with. 2. Dough: knead the dough well, cover with a damp cloth, and mix the dough carefully. (one of the key points of soft noodles in Huxian County: the noodles must be thoroughly kneaded the next day, kneaded the first day, and put in the refrigerator in summer). Even if the time is too late, it should be enough for at least one hour. 3. Rolling: put both hands on the cake, roll from one side of the body to the other side as a whole, apply a little force when rolling, and then pull it back close to the chopping board, repeat several times, with even force. In addition, flour should be sprinkled continuously during the rolling process to prevent sticking. More Shaanxi cuisine click here: 22 Shaanxi cuisine

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: hot and sour

Chinese PinYin : Da Rou Sao Zi Xi Hong Shi Ji Dan Sao Zi Er He Yi Shan Xi Hu Xian Ruan Mian