The practice of Xinbi mixed noodles, the practice of Xinjiang minced meat mixed noodles

Xinjiang mixed noodles production method:

Ingredients: northern white flour, lamb, skin sprouts (onions), tomatoes, seasonal vegetables (usually green peppers and beans).

Ingredients: green onion, ginger, garlic, salt, monosodium glutamate, salad oil, cumin, a basin of cold water.

Production process. 1.First of all, the noodles should be made with salted water, so that the noodles are delicious and chewy.

The noodles should not be too hard, otherwise they will not be able to be pulled. And the reconciled noodles should be smeared with some oil, then cover the basin or damp cloth and wake up for 15 to 20 minutes, remove the basin or damp cloth and then use the strength to mix the noodles, if it is three times, the authentic Xinjiang noodles will be alive, just wait for the pot.

2.When the stir-fry begins, the mutton is bought and cut into thick slices, then fed with salt and cooking wine, and set aside. Dice the seasonal vegetables, cut the tomatoes, shred the skin and teeth, and set aside the cumin.

Put oil in the pot, boil until it is 80% hot, first cut the lamb slices, and then take them out.

Heat the oil again, stir-fry the chopped tomatoes, let the oil burst, put some cooking wine, skin teeth, cumin, seasonal vegetables. Stir-fry a few times, add salt and monosodium glutamate to taste. If you don't feel enough soup, add some water.

Pour in the oiled lamb slices. If there is too much water, consider adding some water starch.

3.Start ramen, boil the noodles in water, and then put them in a basin, you can use cold or hot water according to your preference, the water will make the noodles more strong, of course, you can also put them on the plate directly without water, pour the prepared stir-fry into the noodles, OK, let's start the meal!

Production key. 1.When mixing noodles, the salt should be appropriate, it is easy to break if there is less salt, and it cannot be pulled apart if there is more;

2.The surface should not be hard or too soft;

3.After the dough is reconciled, touch the surface with clear oil, cover it with a damp cloth or cover for at least half an hour, 2-3 hours is better, and wake up and reciprocate more than 2 times;

4.There can be many kinds of noodle dishes, the taste is great, you don't necessarily have to have any dishes to be delicious, here are a few recommended: oily meat noodles, celery fried meat noodles, leeks fried meat noodles, tomatoes, spicy onions and onions fried meat noodles and so on.

5.Garlic is the most indispensable part of mixed noodles, and it tastes great when peeled and eaten with noodles.

There are thousands of Chinese noodles, but Bimbin is the best of all in my opinion, but the authentic Xinjiang Bimbin taste is very difficult to make.

Tools Raw materials.

Stick noodles (four or two).

Beef (several).

Onions several.

Tomatoes for 1 person.

Garlic sprouts several.

Carrots several.

Zucchini several.

Green pepper several.

Cumin several.

Black and white pepper several.

Essence of Chicken several.

Thirteen incense powder several.

Salt several. Liquor several.

Method steps.

1 5 Step by Step Reading.

Cut the beef into thin slices (note that the thinner is better), wash and dry with water, then add a two-to-one mixture of black and white pepper, half a spoonful of salt, and one spoonful of cumin and marinate for about half an hour. (Here I used chicken to watch and don't blame).

Chop onions, green peppers, carrots and other vegetables for later use, blanch the tomatoes with boiling water, and then cut them into small pieces for later use.

After heating the pan, the oil is boiled, the marinated beef is quickly stir-fried and a trace amount of liquor is poured into about one-third of the bottle cap, until the beef is completely cut off and fished out (this treatment method is wild, and the beef will have some flavor, but it is this difference that creates the taste of Xinjiang mixed noodles).

Add a small amount of oil again, stir-fry the carrots, garlic sprouts, zucchini, etc. that are difficult to fry over high heat until the vegetables change color slightly, add green peppers and tomatoes, turn to low heat and simmer until the tomato juice spreads, add onions, pepper, chicken essence, cumin, and salt and stir-fry again until fragrant. (Note that the soup must be thicker, if not enough, remember to add water and tomato sauce to prepare).

When cooking noodles, you must use a stainless steel pot with a thin bottom of the pot, it is better to add two spoons of salt to the water to make the noodles stronger, boil the heat below, add cold water every time the water boils and then boil, about two or three rolls, and then pour the fried whistle to achieve a delicious and authentic Xinjiang mixed noodles!

What kind of dish to go with the noodles depends entirely on personal preference. There are dozens of collocations in Xinjiang. I love celery and today I prepared lamb, celery, a little bok choy, tomatoes, peppers, and a small clump of chopped peppers and a clove of garlic.

Uyghur families put very little seasoning in stir-frying, almost only salt. Pay attention to the taste of the ingredients.

Step 320 minutes, the face wakes up, this is related to the temperature, the summer will be faster, look at the combination**. If you poke your fingers into a dough, it is easy to fall into a pit, and it will not recover and wake up. Knead the dough into long strips, then knead evenly, cut into 15-20 cm long strips, and feel the thickness by yourself Apply food oil to the dough to prevent drying and sticking.

Roll each one to the thickness of your little finger and coil it up. Finish the plate and coat with oil.

Step 4: The stir-frying process is as above**. Heat a little oil, add the mutton slices and stir-fry, the meat slices are all white, then add the minced garlic and stir-fry. When the meat pieces are dry, add chopped chili peppers and stir-fry for 30 seconds, then add diced tomatoes, Chinese cabbage, celery, and chili peppers.

Add a spoonful of salt, a spoonful of soy sauce and stir-fry well. It feels about the same, add half a cup of starch water, bring to a boil and remove from the pot. It's not bad, but the starch water is added to make the soup a little thicker.

Step 5: Pour into boiling water and stir with chopsticks to prevent sticking.

Step 6: About 5-6 minutes, the noodles float up, some transparent, it's okay, take it out, pass it in cold water, and serve it on a plate.

You can go to the supermarket to buy that special sauce packet, and then put the noodles in the water, open it first, cook it until it is ripe, scoop it up and pass it in cold water, and then put the sauce packet down and mix it together.

The Xinjiang bimbad method is similar to that of other bibi noodles, which is to cook the noodles well and put the prepared side dishes and seasonings together and a half.

These seasonings are delicious: ginger, garlic, soy sauce, sesame oil, salt, vinegar, condiments, chili peppers, peanuts, sesame seeds, etc. Bibi noodles are a way to eat noodles that are boiled and removed, put in the boiled seasoning, stirred evenly, and eaten.

The seasoning of mixed noodles is generally oil, salt and vinegar seasoning as the basic seasoning, add green onions, ginger, garlic to increase the taste, sprinkle peanuts and sesame seeds to increase the fragrance, if you can eat spicy, add chili pepper

The main base soup of bibimbap:

Minced chives, minced ginger, chicken broth mix, refined salt, raw soy sauce, seasoning, sesame oil, clear soup. Gather the above ingredients in a pot and cook for 10 minutes. Seasoning for mixed noodles:

Vinegar, minced garlic water, chili powder (or Korean bibimbap chili paste), chili red oil, stir-fried sesame seeds, cooked peanuts, etc. Toning vegetables on the noodles:

Green vegetables such as coriander, green onions, red pepper sand, cucumber sand, lettuce (lumpy) should be heated and cooked. Method: Cook the noodles in a thick and uniform round or square dish until they are freshly cooked (90%), blow in cold water, remove the building machine, and place in a large bowl to drink the soup, then add seasonings and vegetables as you like.

Here's how to mix noodles:1. Finely chop the green onion, ginger and garlic and put them in a large pot.

2. Pour in the chili noodles, heat two spoons of oil, and pour on the seasoning to stimulate the fragrance.

3. Add 2 tablespoons of light soy sauce.

4. Add 1 tablespoon of aged vinegar.

5. Add 1 tablespoon of Lao Gan Ma.

6. Finally, add 2 tablespoons of chopped peanuts.

7. Stir all the seasonings with a spoon and the base is ready.

8. Wash the cucumbers and carrots, rub them into fine wires with a silk grater, and if the knife work is better, you can directly use a knife to cut the shreds.

9. Boil a pot of water, put the noodles and shredded carrots into the pot together, remove them after cooking, and put them in a large basin filled with the base ingredients.

10. Pour in the cucumber shreds and mix well with chopsticks. If you want to eat cold noodles, let the boiled noodles cool and boil the water before mixing.

Fat beef noodles. 1.Fat cow boil for 30 seconds to change color and remove it.

2.Boil, add the noodles in the pot and cook for 2-3 minutes, remove them, add the fat cow and set them up.

3.Add chopped green onions, minced garlic, white sesame and chili noodles into the hot oil, add a spoonful of dark soy sauce, two spoons of light soy sauce, two spoons of vinegar, half a spoon of sugar and half a spoon of salt, and finally add a spoonful of beef sauce and mix well to eat

Mom's brand noodles.

Noodles, string peppers, millet spicy, eggs, ham.

1.Sauce: 2 tablespoons of light soy sauce + 1 tablespoon of dark soy sauce + 1 tablespoon of oyster sauce + 1 tablespoon of soybean paste + 1 tablespoon of starch + half a bowl of water and stir well.

2.The noodles are boiled in water, the eggs are fried, the oil in the pot is left in the pot, the minced garlic and chili ham are stir-fried, the mixed sauce is poured and boiled, the egg noodles are mixed and eaten!

Among all kinds of food, noodles are a very magical existence, the same noodles can get completely different flavors after different seasonings to meet the needs of different people, specifically noodles are mixed with delicious egg sauce. The spicy chili sauce and the rich tahini sauce are the three seasonings that make them the most delicious.

The first noodles with egg sauce are not only easy and convenient to make, but also very tasty. Among the daily seasonings for mixed noodles, egg sauce is the most frequently used egg sauce, which is very simple to make, as long as the eggs are stirred and a small amount of seasoning such as green onion and salt is added. Add oil and cook.

Although it is easy to make, the egg sauce is very delicious, and it is very delicious to mix noodles with it, which is why we often eat egg sauce noodles in our daily life when we have limited time. While it is simple and convenient, you can also get nutritious and delicious food, and enjoy.

Second, the noodles are mixed with chili sauce and are spicy and appetizing, very delicious and refreshing. Chili sauce is also a delicious seasoning that we often choose among the seasonings of mixed noodles, chili sauce is characterized by spicy and delicious and very appetizing, mixed noodles with chili sauce taste very refreshing, giving people a very refreshing feeling, when making chili sauce, we will choose different kinds of chili peppers according to personal taste. In order to obtain different chili peppers to satisfy their tastes, the chili sauce produced by this is fragrant, spicy and refreshing, and it is especially delicious to eat noodles with it.

Thirdly, the noodles are mixed with sesame paste, which is fragrant and delicious, and it is a very delicious option. Among the various seasonings of mixed noodles, sesame paste is the most fragrant and delicious one. The tahini itself is very fragrant, and the noodles can be mixed with it to bring a very rich flavor, and at the same time, the sesame paste is also rich in nutrients, which is very beneficial to our health.

to make a sauce that suits your taste. Mixed noodles with this sauce are very delicious and very tasty, making it one of the best choices for mixing noodles.

Ingredients: 600 grams of flour; salt 2 3 grams; water 360 ml; lamb to taste; Pepper to taste; tomatoes to taste; celery to taste; eggplant to taste; onions to taste; Appropriate amount of fungus; Appropriate amount of green onion, ginger and garlic; salt to taste; Appropriate amount of chicken essence; Ground white pepper to taste; Appropriate amount of peppercorn powder; Soy sauce to taste.

1. Mix noodles. 2. The reconciled noodles should be smooth and bright, and they should be kneaded for a while, so that the noodles can be pulled well, and the dough should rise for half an hour, and cover the basin with a semi-wet cloth.

3. Wake up the dough, knead it a few more times, and divide it into strips with oil.

4. Roll the thick noodles into the thickness of your little thumb with both hands and grease them one by one.

5. Put the thin noodles into the basin and brush the oil, so that each noodle is brushed with oil to prevent sticking.

6. During the resting period, prepare to mix the noodle dishes, green onions, ginger and garlic and stir-fry, and stir-fry two kinds of dishes today, which is eggplant meat.

7. Stir-fry: celery meat, mixed with fungus and onions.

8. After the noodles in the basin wake up for half an hour, pull them out of the basin and tear them into thin noodles.

9. Pull the thin noodles and coil them on your wrist together.

10. Pull the top strip on the wrist on the board a few times, you can pull it thinner, and boil the kettle.

11. After the noodles are put into the pot, stir them immediately with chopsticks to prevent sticking, cook for a while, and remove the noodles. The noodles are mixed with vegetables, and a plate of fragrant Xinjiang authentic minced meat noodles is presented and eaten.

Ingredients: Lamb spicy.

Tomato cowpea.

Excipients: salt, peppercorns.

Vinegar chicken essence. The steps of the ground meat noodles.

1.Cut the ingredients into small cubes and set aside.

2.Heat the oil in the pot, put in the mutton, fry the discolored to half a spoon of vinegar, then put in the cowpeas, add salt, put in the tomatoes, cook for a while, the soup is less, you can add some water or broth to cook until 8 mature, and finally put spicy seeds, chicken essence, cook and watch the fire.

3.Finally another pot underneath.