The most authentic way to make noodles with oily meat

Oiled meat noodles.

Ingredients: appropriate amount of tender beef, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of green pepper, appropriate amount of tomatoes, appropriate amount of onion, appropriate amount of fungus.

Auxiliary materials: appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of Sichuan pepper, appropriate amount of salt.

Steps. <>

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Soak the fungus in hot water in advance.

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Slice the beef, pour in starch, cooking wine, soy sauce and salt, mix well, and marinate for 5 minutes.

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Slice the tomatoes, cut the green peppers, slice the skins, and chop the ginger and garlic.

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Pour oil into a hot pan, pour in the marinated beef after the oil is hot, stir-fry for 1 minute, pour in the chopped ginger, garlic and peppercorns, stir-fry until fragrant, and set aside.

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Pour the fungus into the remaining oil and stir-fry for 30 seconds.

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Then pour in the tomatoes, peel teeth, and green peppers and stir-fry repeatedly.

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Finally, pour in the fried beef, add salt to taste, and stir-fry for 30 seconds to get out of the pan.

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Boil water in a pot and set aside.

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The awakened dough is kneaded into long strips.

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Ramen noodles with two hands, mix a few more times after pulling, then put them in boiling water and use chopsticks to spread them.

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You can add some cold water during the cooking process, so that the cooked noodles are more firm. Blanch the boiled noodles in cold water according to their taste for a better taste.

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Finally, pour in the stir-fried vegetables according to taste and mix them to eat.

The color of the noodles mixed with oil and meat is bright, the soup is red and oily, the noodles are glutenous, and there is a strong aroma of tomato and mutton. The raw materials are lamb, tomatoes, fresh spicy seeds, onions, garlic, dried red peppers, Sichuan peppercorns, celery, eggplant, beans, ginger beans, cabbage, salt, soy sauce, sugar, tomato paste, etc.

Here's how to make it:

1) Noodle making:

Use light salt water and noodles to make agents, wake up for more than half an hour, pull the awakened agents into long noodles, that is, commonly known as pulling strips, put them into a pot of boiling water, take them out after cooking, use cold boiled water (now they use mineral water or pure water directly at home) for a while, drain the cold water and serve the plate.

Crucial: First, the salt should be appropriate when mixing the noodles, it is easy to break if there is less salt, and it cannot be pulled apart if there is more.

Second, the surface should not be hard or too soft.

Third, after the dough is reconciled, the surface should be smeared with clear oil, covered with a damp cloth or lid for at least half an hour, 2-3 hours is better.

2) How to mix noodles with vegetables:

Ingredients: mutton, tomatoes, fresh spicy seeds (half red pepper and half green pepper), onion (called Piyazi in Xinjiang), garlic, dried red pepper, a little pepper, with celery, eggplant, beans, ginger beans, cabbage and other seasonal vegetables.

Cut the lamb into thin slices, stir in the starch and soy sauce, cut the onion into cubes, mince the garlic and set aside; Cut tomatoes, fresh peppers, and other seasonal vegetables into small pieces for later use.

Cooking oil (sesame oil is the best, more oil) in the pot is hot, put in the mutton slices over the oil, and remove the meat after cooking. Then fry the fresh peppers in oil and remove them from the oil (celery, beans, cowpeas, eggplants and cabbage also need to be oiled); Leave the bottom oil in the pot (some places will turn a little ghee to enhance the flavor), put the pepper and dried red pepper and stir-fry until fragrant, put in the onion pieces, minced garlic and tomatoes in turn and stir-fry (tomatoes should be half rotten and half not rotten as well), add pepper to taste, and then put in the mutton, fresh peppers and other seasonal vegetables after the oil, stir-fry for a while, add salt and chicken essence, stir-fry a few times to mix the flavor evenly out of the pot and put it on the plate.

To serve, pour the oily pork into the noodles and stir before serving.

Features: Bright color, soup lipstick oil, noodles gluten, strong aroma of tomato and mutton.

How to make the noodles with oily meat.

Ingredients: flour, lamb, onions, green peppers, tomatoes, lentils, tomato paste, salt, soy sauce.

Folding and dough process.

1. Add a small spoon of salt to the tea bowl, then add cold boiled water to the bowl, and add salt to the noodles made in Xinjiang because such noodles taste strong and flavorful!

2. Add flour to the basin, gradually pour the salt water in the bowl into the basin and stir, start to mix the noodles, take the noodles out of the basin and knead them on the cutting board. You can also stop for a few minutes and then knead until the surface of the dough is smooth.

3. After that, cut the dough into long pieces, knead the long pieces into long strips, put them in a small basin, touch a layer of clear oil on the noodles, and then let the dough rise for an hour. Next, in the process of resting noodles, we will start to make dishes with oily pork!

Fold the stir-fry process.

1. Cut the fresh mutton into pieces, add an appropriate amount of oil to the oil pan and heat the meat, put the meat in the pot and stir-fry, add the appropriate amount of soy sauce and salt, when the color of the mutton changes, add the lentils cut into short strips in advance and the green peppers cut into pieces, then add the tomato pieces and onion strips, continue to fry, add a spoonful of sugar, put the tomato sauce behind, and finally add it, and fry it a few more times to get out of the pot.

2. After the dish is fried, pour the dish into the plate, wash the pot and pour in more than half of the water to boil.

The process of folding ramen.

Take out the awakened noodles and pull them into noodles that are thinner than the heads of chopsticks. Put the noodles into the boiling pot, all at once, the pot is almost cooked after the pot is opened again, take out the noodles, overuse cold water, and heat them up in the pot with a leaky net. You can also eat it directly with cold water, depending on whether you like cold noodles or hot noodles.

Scoop out the noodles and pour them onto the plate, add the vegetables to the noodles, pour in some vegetable soup, and the noodles are ready to be mixed with oil and meat, and you can start eating!

The preparation method of oiled pork noodles is as follows:

Ingredients: lamb, green onion, ginger and garlic, skin sprouts (onion), spicy skin (dried chili), red pepper, green pepper, cabbage, fungus, tomato, starch, salt, pepper, egg white, soy sauce, flour.

Steps: 1. Mix the dough first, because the dough should be awakened for a period of time, and other materials can be prepared when the dough is awakened. Add a spoonful of salt to the dough and pull it up to make it stronger.

2. After the noodles are reconciled, they should be oiled, otherwise they will stick to the panel.

3. After processing other ingredients, the mutton should be marinated with soy sauce, Sichuan pepper powder, starch, and egg white (if the meat is tender, it can be rolled without addition); The rest of the ingredients are cut into slices of about the same size, and the picture is for reference only.

<>5. Put the marinated mutton into the hot oil, which is the legendary oily meat, and fry it in the oil until it is basically cooked.

6. If there is too much oil, you can take out some fried other dishes, leave enough oil to fry this dish, and then put in the green onion, ginger and spicy skin to choke the pot, and then you can put in the tomatoes (and tomato sauce) and stir-fry for a while, and then put in the cabbage, fungus, skin sprouts, spicy seeds, etc., and then put down the same after each one.

7. After that, add the mutton and garlic that Tan Wei lacks good oil, pour in an appropriate amount of soy sauce, salt, and pepper powder to taste, and then spray a little vinegar on the side of the pot to stimulate the fragrance of the dish.

8. After stir-frying, cook the ramen noodles, cover them with meat and eat.

Materials. Ingredients: 250 grams of pork, 1 tomato, 50 grams of celery, 30 grams of carrots, 1 green pepper, 8 grams of ginger, 3 cloves of garlic, 2 green onions, 200 grams of noodles.

Excipients: 1 tablespoon soybean paste, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 tablespoon cooking wine, 1 teaspoon sugar, 1 teaspoon starch, appropriate amount of water.

1. Chop the pork into minced foam.

2. Put it in a bowl, mix well with a little starch, soy sauce and cooking wine and marinate for a while.

3. Peel and dice the tomatoes, and cut the celery, carrots and green peppers into small cubes.

4. Finely chop the green onion, ginger and garlic.

5. Mix soybean paste, soy sauce, oyster sauce, cooking wine, and sugar into a sauce for later use.

6. Heat oil in a pan and stir-fry the minced meat.

7. Add green onions, ginger and garlic and stir-fry until fragrant.

8. Then add the tomatoes and stir-fry to bring out the juice.

9. Add carrots, celery and green peppers and stir-fry evenly.

10. Pour in the sauce.

11. Stir-fry evenly, pour in a little water and bring to a boil.

12. Add the cooked noodles.

13. Stir evenly.

Here's how:

Ingredients: a small piece of mutton, a green pepper, a red pepper, a handful of black fungus, 1 tomato, half an onion, three slices of Chinese cabbage, soy sauce, Sichuan pepper powder, salt, a little monosodium glutamate, a little starch, a little green onion, ginger and garlic;

Steps: 1. Raw material processing, shredded green peppers, red peppers, black fungus, onions, Chinese cabbage, mutton slices, and tomatoes;

2. Grasp the cut meat slices with egg white and starch and marinate for 15 minutes, heat the oil in the pan, and then remove it;

3. Pour an appropriate amount of oil into the pot, heat it, add ginger, shredded green onions, tomato sauce and tomatoes in turn, stir-fry until fragrant, and then add cabbage;

4. After stir-frying evenly, add red and green peppers, onions, black fungus, and finally put in the meat that has been oiled before, and garlic, add a little boiling water, salt, soy sauce, pepper powder, monosodium glutamate to taste, and finally thicken out of the pot;

5. Below the pot of boiling water, stir the noodles with cold boiled water after the pot is out of the pot, the taste is more chewy, put the noodles on a plate, and cover the fried vegetables on the noodles;

Ingredients. 200g of pure lean meat

300g noodles (for two).

Accessories. Green peppers to taste.

Garlic moss to taste. 2 tomatoes.

Seasoning. A pinch of green onions.

Salt to taste. Soy sauce to taste.

Appropriate amount of chicken bouillon. Ginger to taste.

Garlic to taste. The steps of the oil meat noodles.

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1.Put the meat slices in a bowl, add salt, pepper, light soy sauce, cornstarch, egg whites, oil, stir well, and let stand for 10 minutes.

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2.Put it in a four-fifty oil pan and slide it, and the meat can be removed when it changes color.

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3.Glide over the oily meat. Since the starch and egg white remove the moisture, the taste is very tender.

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4.Heat the bottom oil in the wok and stir-fry the green onions, ginger and garlic until fragrant.

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5.Add green peppers, garlic moss, and tomatoes and stir-fry for a while.

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6.Add salt and soy sauce and continue to stir-fry.

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7.Add the oily pork, add an appropriate amount of boiling water, add the chicken essence, and simmer until it tastes.

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8.Divide the stir-fried vegetables into two portions.

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9.Cook the noodles and serve on a plate.