Where is the spicy skin noodles a delicacy?

Spicy skin noodles is a home-cooked food that is very popular among the people of all ethnic groups in Xinjiang, and is very popular with diners, especially the preference of spicy people. The spicy skin and pork noodles are not eaten is a visual enjoyment, the red spicy skin, the white noodles, and the skin sprouts and mutton that Xinjiang people love to eat, which makes people have an appetite when they look at it.

Spicy skin noodles are a delicacy in Xinjiang. This dish is a special delicacy of Xinjiang and tastes very good.

Spicy skin noodles are a delicacy in Xinjiang. The flavor is fragrant and spicy and very delicious, and this kind of bibi noodles is very suitable for summer and is relatively refreshing.

Spicy Pizi Mixed Noodles is a very delicious home-cooked food in Xinjiang, which is not only loved by locals, but also very popular with foreign tourists, especially friends who like spicy food.

The combination of mutton and spicy skin makes the whole look oily and shiny, and the taste is also fragrant, and the combination of the two makes the noodles spicy and tender. Spicy noodles are more than just a visual treat: red spicy skin and white noodles, as well as green skin sprouts and meat-colored lamb skewers that Xinjiang people love to eat, just looking at it will make people's mouths water.

Let's learn how to mix noodles with spicy skin, the first step: choose a good appearance of dried chili pepper or red chili, such chili pepper tastes good, the taste is positive, this is the key to making spicy skin, first soak the chili pepper, then boil it with water, put the chili pepper into the pot and boil for half an hour after boiling, and keep the water after boiling the chili pepper for later use.

Step 2: After the boiled chili peppers are bright red and plump, drain the water, and cut them into a pile of pieces according to your taste, and set them aside for later use.

Step 3: Chop the green onion and ginger and set aside, and the lamb is also cut into pieces for later use.

Step 4: Marinate the lamb with light soy sauce, cooking wine, salt, dark soy sauce, black pepper, minced green onion and ginger for a period of time, which can make the mutton taste more delicious.

Step 5: Pour oil into the pot, the oil can be more, the fried will be more fragrant and delicious, when the oil temperature is about seventy, put the mutton into the pot and stir-fry, pay attention to the use of high heat to fry, so that the mutton can be more flavorful.

Step 6: After the mutton changes color, put the spicy skin into the pot and stir-fry with the mutton.

Step 7: Pour the water in which the chili is boiled into a little pot, add salt to taste, and after about three minutes, add it to the boiled noodles and stir well.

The amount of chili pepper can be selected according to the spiciness, you can choose how much to put it, it should be noted that boiled chili water is very spicy, if you can't eat too spicy, you can use water instead of chili water.

Have you learned? Try it yourself at home when you have time.

These must have a certain cold skin, and must bring more chili peppers, and should also add some cucumber shreds and tofu bubbles, because only in this way can they be more delicious, and they are also more perfect, and the taste will be better, and they will be liked by more people.

To prepare red peppers, dried chilies, onions, ginger, garlic, beef, then heat the oil, put in the beef, stir-fry to change color, then put in pepper, powder, minced ginger, dried chili, soy sauce to fry the fragrance and then put in the red pepper, then add some water, and finally add garlic and salt, stir-fry for a period of time and it is done, but also to cook the noodles well, stir-fry the vegetables into the noodles.

Heat the oil, add the beef, fry until it changes color, add the peppercorns, powder, ginger, dried chili pepper and soy sauce and stir-fry, then add the red pepper and stir-fry evenly, add a small bowl of water, add the minced garlic and salt after boiling, and stir-fry evenly.

180 grams of mutton (or beef), 40 grams of Anji sea pepper, 2 servings of noodles, 15 grams of light soy sauce, 5 grams of dark soy sauce, 15 ml of cooking wine, appropriate amount of salt, 10 ml of oyster sauce, 3 grams of corn starch, 1 4 green onions, 4 slices of ginger.

1. Material preparation.

2. Wash and soak the chili peppers for half an hour and cook for 30 minutes. Fish. Soup set aside.

3. Slice the mutton.

4. Slice the green onion and mince the ginger.

5. Cut the boiled chili peppers into sections.

6. Stir together green onion and ginger, light soy sauce, dark soy sauce, oyster sauce, cooking wine, a little salt and cornstarch, and marinate the meat for more than 15 minutes.

7. Put the bottom oil in the pan and fry the meat until it changes color, and pour the chopped chili peppers into the pan and stir-fry.

8. Take an appropriate amount of water to boil the chili peppers and pour it into the pot. Cook for three or two minutes.

9. Done, problem solved.

Summary. Dear, I'm glad to answer your questions, here to help you find out, what kind of flavor is Xinjiang spicy skin noodles? Xinjiang spicy skin noodles are made with Xinjiang's unique fragrant chili peppers, which are spicy and delicious, and people can't forget them after eating them once.

This aroma is unique to chili peppers. It's not as spicy as Sichuan's chili peppers. Mainly fragrant, moderately spicy chili peppers.

It's so unique that you won't forget it.

Dear, Zhixin Lao is happy to answer your questions, here to help you check the good inquiry, what kind of flavor is Xinjiang spicy skin noodles? Xinjiang spicy skin noodles are made with Xinjiang's unique fragrant chili peppers, which are spicy and delicious, and people can't forget them after eating them once. This aroma is unique to chili peppers.

It's not as hot as the chili peppers that soar in Sichuan. Mainly fragrant, moderately spicy chili peppers. It's so unique that you won't forget it.

Dear, I'm happy to answer your questions, here to help you or turn to inquire, Xinjiang spicy skin mixed with morning and late noodles, is made of Xinjiang's unique fragrant peppers, spicy and delicious, people can not forget it after eating once. This aroma is unique to chili peppers. It's not as hot as the peppers in Sichuan that make you sweat profusely.

Mainly fragrant, moderately spicy chili peppers. It's so unique that you won't forget it. I hope mine can help you, I wish you good health and all the best!

Materials:

100g beef, 100g dried chili, half an onion, 5 dried shiitake mushrooms, a little minced ginger and garlic, 2 slices of fungus.

How to mix noodles with spicy skin:

Soak the dried chili peppers in water until soft. Set aside.

A little mushroom fungus, soak in water to soften. Set aside.

Finely chop the ginger and garlic and set aside.

Cut the dried chilies, shiitake mushrooms, onions, and meat into small cubes and set aside.

Heat the pan until it is about 2 minutes hot (50 degrees), add minced ginger and garlic and stir-fry until fragrant.

Meat in the pan. After stir-frying for more than a dozen times, turn the heat to low and slowly precipitate the moisture and fat in the meat, and stir constantly to prevent it from sticking to the pan.

This is very critical, if the degree of moisture and oil precipitation is not enough, then the diced meat is very soft when eating this dish, and the presence of diced meat will not be found, hehe.

Add the chopped onion and turn to high heat until fragrant.

Add the ground chili pepper and stir-fry a few times to stir well with the oil and ingredients.

Heat the water and smear the ingredients. At this time, add a small spoon of salt, a tablespoon of soy sauce and a small spoon of monosodium glutamate, cover and simmer for 3-5 minutes, then drain the water.

Tip: Be sure to stir-fry the spicy skin to bring out the fragrance to make it delicious.

Pull the strip over the cool water for strength.

However, cold water is also fine, and it is best to taste it yourself.

Soak the dried peppers in water until soft, then cut them into shreds, do not pour out the water in which the peppers are soaked, and cut the onion into strips for later use.

Chop chopped green onion, garlic and ginger and set aside.

The beef I use, cut into thin slices, marinated in soy sauce, five-spice powder, cooking wine, and oil for 15 minutes, is an ordinary handmade noodle made by myself.

After boiling the noodles, remove them and pour the finished spicy skin sauce over the noodles to finish

Ingredients: about 20ml of cooking oil, beef (mutton can also be used) 300

Sichuan pepper powder, appropriate amount of soy sauce, appropriate amount of minced ginger, appropriate amount of onion, half to one dried chili pepper according to taste, appropriate amount of fresh red pepper about 100g.

Water or stock 150g

Salt, appropriate amount of minced garlic, appropriate amount of Xinjiang spicy skin noodles.

Prepare the ingredients, cut the beef and red pepper into cubes, cut the onion into small pieces, mince the ginger and garlic, and soak the dried chili pepper in advance with water.

Heat the oil in the wok for 8 minutes, put the meat and stir-fry to cause discoloration;

Add Sichuan pepper powder, minced ginger, dried chili pepper and soy sauce and stir-fry;

Add the red pepper and continue to stir-fry, you can add water or stock in a small bowl and cook for a while;

Finally, add minced garlic and salt (I put soy sauce without salt, if it is not salty enough, you can add salt by yourself) and stir-fry for 1 or 2 minutes.

Ingredients: 400g flour

Lamb or beef in a small piece.

Onion 1 piece.

Dried chili peppers are plentiful, many.

Garlic to taste. Chopped green onion to taste.

Chili sauce pepper.

Sichuan pepper powder Xinjiang spicy skin noodles preparation.

Soak the dried chili peppers in water until soft, then cut them into shreds, don't pour out the water for soaking the chili peppers, it will be useful later!!

Cut the onion into strips and set aside.

Chop chopped green onion, garlic and ginger and set aside.

The beef I use, cut into thin slices, marinated in soy sauce, five-spice powder, cooking wine, and oil for 15 minutes, is an ordinary handmade noodle made by myself.

Cook the noodles and remove them Pour the spicy sauce over the noodles Finish Tip 1A lot of chili peppers can be boiled into a red soup.

2.If you don't eat spicy food, you can take out the peppers and throw them away.

1.Noodles: take a number of flour (100 grams per person), add 10 grams of salt if 200 ml of water (can be adjusted proportionally according to the amount of flour); Pour the flour into the basin (35cm) until there are no cracks in the dough, cover with a damp cloth and set aside;

2.Preparation: a: 100g lamb, cut into small slices; tomatoes, cut into small pieces; A little dried chili peel, soak in hot water until soft and cut into small pieces; Green onion, ginger, garlic, a little seasoning.

b: 100g lamb, cut into small slices; 100g green chili peppers, cut into thick strips; 200 grams of parsley, remove the leaves 2 3 and cut into small pieces; Green onion, ginger, garlic, a little seasoning.

3.Stir-fry: A: Put 50 grams of oil in the pot, put the mutton slices into the pot after the oil is warm, stir-fry slightly, add salt, green onions, ginger, soy sauce, etc. and stir-fry, then add the chili peel and stir-fry, and then add the tomatoes and stir-fry until the tomatoes are slurry out of the pot.

B: Put 50 grams of oil in the pot, put the mutton slices into the pot after the oil is warm, stir-fry slightly, add salt, green onions, ginger, soy sauce, etc. and stir-fry, and then add green peppers and celery to stir-fry and get out of the pot.

4.Ramen: After preparing the dish, knead the dough into half a fist-sized dough, dip it in oil and roll it into a long cylinder, cover it with a damp dough cloth and set aside; When the stir-fry is finished, add 2 3 pieces of water to the pot and heat over heat.

Then roll the noodles into long strips (as long as you can, keep the noodles the same length) and set aside. After the water boils, stretch the noodles, fold them in half, then stretch them, fold them in half and stretch them again (until the noodles are thin enough), put them in a pot and cook, and then remove them into a plate (if you want the noodles to be strong, you can use cold water to pass them through).

5.Mix noodles: Pour the vegetables over the noodles, stir evenly, and you're done!

6.Note: After eating noodles, you must remember to drink the soup under the bowl, which is very nutritious, can eliminate food, and helps digestion.

Ingredients: 5 cloves of garlic, light soy sauce, appropriate amount, 200 grams of flour, 150 grams of beef tenderloin, 3 grams of corn starch, 3 grams of Sichuan pepper powder, 50 grams of spicy skin chili, appropriate amount of green onion, ginger and garlic, 5 grams of salt.

200 g flour 2 g salt, mix with dough and let rise for 20 minutes.

Rush into dough. To press the noodles, cut them by hand without a noodle machine, it is recommended to be thicker.

Slice the beef tenderloin, light soy sauce, cooking wine, corn starch, marinate for half an hour.

Soak the spicy skin in warm water for half an hour.

Add plenty of water and cook over high heat for 30 minutes.

Pour the remaining chili water into a bowl and cut the spicy skin into sections.

Stir-fry green onions, ginger and garlic in a hot pan with cold oil, and fry the marinated beef flat and eight ripe. Set aside.

Stir-fry the garlic slices in another pot of oil until fragrant, then put the spicy skin, put the remaining chili water, Sichuan pepper powder, light soy sauce, salt, and a little salty, because you still have to mix noodles.

Boiled noodles Boiled noodles, pass cold water to make them more chewy, and pour spicy skin juice. Let's live