The practice of pulling slivers, how to pull slivers

Noodles, tomatoes. Leeks, peppers, garlic, shredded beans.

Method steps.

Prepare the ingredients for the noodles: garlic vinegar, sautéed chilies, leeks and shredded beans.

Live the dough in advance, wake it up and set aside, and roll out the dough.

Cut the noodles into strips.

Then roll it into a small stick, place it neatly, and put it in the pot below.

Then take out the cooked noodles and mix them with the ingredients, and you can see the finished noodles.

1. Ingredients: low-gluten flour.

2. Excipients: beef, green pepper, red pepper, tomato, green onion, ginger, garlic.

3. Seasoning: Tomato paste, cumin, chicken essence, salt.

4. Add a little salt to 300g of warm water, pour it into the flour little by little, knead it into a dough, and let it cook for about 20 minutes.

5. Flatten the dough and cut it into strips.

6. Brush the surface with a brush dipped in oil, both front and back.

7. Roll the dough into strips thicker than chopsticks, coil them up, and then cover them with plastic wrap for about 1 hour.

8. Pull the noodles into noodles slightly thinner than chopsticks in your hand and put them in a pot of boiling water to boil. (Add a little salt when cooking the noodles, the noodles are not easy to break, and they are not easy to stick), remove the cold water, and set aside.

9. Wash the beef and cut into strips; Wash the green and red peppers and cut into strips; Tomatoes are washed and sliced.

10. Heat the oil, add minced green onions, shredded ginger and garlic slices and stir-fry until fragrant, then add beef and stir-fry until it changes color.

11. Then add salt and cumin, stir-fry well, then add green and red peppers, and stir-fry tomatoes.

12. Add a little water, add tomato paste, stir-fry the chicken essence, and mix well on the noodles.

Here's how to pull the slivers:

Ingredients: 2 eggs, 1 chili, 2 tomatoes, 300 grams of fresh noodles, vegetable oil, salt, 1 chives, etc.

1. Wash the tomatoes and cut them into small pieces, wash the green peppers and cut them into small pieces, and wash and chop the chives.

2. Add cold water to the pot and bring to a boil, add fresh noodles, and add a little salt, so that it can be cooked faster and flavorful.

3. Bring to a boil in cold water, add a little vegetable oil and mix evenly, so that when frying, it will not stick to the pot and will not stick together.

4. Beat the eggs and stir evenly, heat the oil, add the egg liquid, and fry until the eggs are shaped into egg pieces.

5. Heat the pan with cold oil, boil the oil for 8 to become hot, and stir-fry the tomatoes to bring out the water.

6. Add salt and stir-fry evenly to produce a fragrance, so as to avoid the salty taste of the eggs.

7. After adding chili peppers and stir-frying them to bring out the flavor of chili peppers, if you like to eat spicy ones, you can fry them first. Beam key grip.

8. After adding egg pieces and stir-frying evenly, add salt, in advance, so that the eggs are not salty, because the eggs absorb too much salt.

9. Stir-fry the gara strips quickly and evenly.

10. Stir-fry until the tomato soup dries out, sprinkle with chopped chives and stir well to eat.

1. 500 grams of flour, 200 grams of pork belly, 1 potato, 1 carrot, 1 tomato, appropriate amount of green onion, ginger, onion, coriander, salt, soy sauce and oyster sauce.

2. Put the flour in a basin, add 1 tablespoon of salt, then add an appropriate amount of water, stir well with chopsticks, mix into a slightly soft dough, cover with a lid, and let it sit for 1 hour.

3. Cut the pork belly, potatoes, carrots and onions into small cubes, the tomatoes into cubes, the green onions into chopped green onions, the ginger into minced pieces, and the coriander into segments.

4. Put peanut oil in the wok, and when the oil is ripe, fry the diced meat in the pan until it changes color. Add green onion and ginger to stir until fragrant, add 1 tablespoon of salt, 1 tablespoon of extremely fresh soy sauce, and 1 tablespoon of oyster sauce and stir-fry to taste.

5. Add potatoes, carrots and onions to the pot and stir-fry for 2 minutes, then add an appropriate amount of water, turn to medium heat and boil.

6. Wait until the potatoes are boiled, then put the tomatoes into the pot and cook, then put them in a pot and sprinkle some coriander.

7. Knead the dough evenly and thoroughly, and cut it into small pieces with a knife.

8. Roll all the agents into long strips and put them in a basin, cover the lid, and let them sit for 30 minutes again.

9. Then take a long strip in your hand, pinch one end of the strip with one hand, and stretch the strip little by little with the other hand to make a green strip and put it on the board.

10. Put an appropriate amount of water in the pot, boil the water over high heat, put the pulled noodles into the pot, boil them three times, and the noodles will be cooked.

11. Then use a colander to remove the slivers and put them in a bowl.

12. Then scoop a spoonful of the finished noodle whistle and put it in a bowl, and then pinch some coriander, so that the hand-pulled noodles are ready.

The homely practice of pulling slivers is known as follows:Ingredients: flour.

Excipients: water, salt, oil.

1. Mix flour and salt together, mix well, add a small amount of water many times, and form a slightly soft dough.

2. Cover it after forming a ball, knead it every 15 minutes, knead it two to three times and accompany it, fully knead it thoroughly.

3. Divide into 3 parts, pinch the strip with your hand, smear a little oil, and cover.

4. Take one stick, roll it into long strips, the thickness is even, and brush the oil on both sides.

5. Cover one plate in time to prevent air drying. Plate it all, brush with oil, cover it, and let it sit for at least an hour.

6. Start to pinch the first time, try to be as even, and pat the noodles at a uniform speed, if you want to eat more fine, you can pinch them again, try not to mess up the head and tail of the noodles, and leave the noodles on the top. Pinch one end of the dough and start coiling it on the wrist, once inward, then outward, until the end of the other head, and pull it evenly to both sides.

7. Put it into boiling water and float it to cook. Remove and immerse in cold water, scrub and drain on a plate.

8. Done. <>

The practice of Qinghai snack puller Li is detailed.

Region: Qinghai snacks.

Craft: Other.

Materials for the production of pull strips:

Introduction of pull noodles: "Pull noodles" are also called "ramen" and "pulled noodles". In Qinghai, it is one of the noodle dishes that people of all ethnic groups treat guests. Receiving relatives and friends to eat a meal of noodles, accompanied by more sumptuous seasoning dishes, shows great respect for the guests.

Teach you how to make a pulled strip, how to make a pulled strip The Hui and Han people of Qinghai have unique skills in the process of mixing and kneading noodles when making noodles. Generally, when the Han people make noodles and good noodles into strips, they smear vegetable oil on the noodles to prevent sticking; And the ramen made by the Hui people can be made without a drop of vegetable oil. They put some salt or alkaline water in the flour mixing, and knead the flour dough until the softness and hardness are moderate, the elasticity is great, and the plasticity is very strong, and then the hands are light and even, and they repeatedly pull four or five times, and they continue to wear socks to become symmetrical noodles with different widths and thinness, roundness and flatness.

And each time I pull out a handful, I put it into the pot and take it out, just one bowl. The cylindrical hall is called "chicken intestines", and the flattened hall is called "leek leaves", and the entrance is soft and smooth, tough and continuous. When it is eaten at home, it is mixed with fried sauce, mixed with oil, pepper, garlic, vinegar, etc., and it tastes very delicious.

Due to the different condiments, the taste of the pull strip also has its own merits. In addition to the fried sauce, there are also large marinated ramen mixed with mushroom slices, water fungus, beef and mutton slices, and beef offal ramen mixed with beef offal and cold meat. For example, in summer, you can also add vegetable oil to mix it into cold noodles, which is the most economical.

Pulled noodles are the best in Qinghai's local recipes, especially in noodles. Guests who have been to the Qinghai Plateau, when they mention Qinghai, the most memorable thing is the noodles and noodles, which are naturally recognized as the famous food that represents the flavor of Qinghai.

Ingredients: 500 grams of special powder, 300 grams of tomatoes, 100 grams of eggs, 150 grams of onions, 200 grams of fat and lean meat, 15 grams of salt, 10 grams of monosodium glutamate, 10 grams of soy sauce, 50 grams of oil, 50 grams of ginger, appropriate amount of cooking wine and starch.

1. Mix the dough: add salt to the flour, add water in batches and knead it into a slightly hard dough, adjust it softly, knead it into a finger-thick strip, and rub it back in the basin with oil.

2. Prepare the seeds: shredded meat, slice tomatoes, shred onions, cut ginger and rice, heat the wok with oil and oil, and leave a little oil in the pot to stir-fry ginger, onions and tomatoes, adjust the seasoning, shredded meat, and fry out of the pot.

3. Cooking: Pull the noodles out of the basin, wrap them around the left and right hands, bounce and pull them on the board, then put them into the pot of boiling water, cook them and mix them with the fried seeds.