Chinese Food
Laoshan two in one spinach noodles
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Laoshan people love noodles. I like this wide noodles more. So there is a saying that noodles are like trouser belts in the eight weird li of Shaanxi Province. As for the wide noodle, you can roll it by hand or pull the wide Bi á ngbi á ng noodle by hand. As for the spinach noodle I made today, because spinach fiber is added, you have to roll it by hand. Shaanxi people love noodles more than you can imagine. Two in one spinach noodles - two in one Shaanxi noodles. It is said that the material of the mixed noodles is meat saozi or vegetarian saozi plus tomato and egg. What I made today is saozi and tomato eggs.
Cooking ingredients
Cooking Steps
Step1:Meat materials require
Step2:Slice the big meat.
Step3:Heat the oil in a wok. Put the sugar on the medium and small heat to boil the sugar.
Step4:Keep cooking. Turn down the heat when the oil temperature is up.
Step5:It's going to bubble.
Step6:When all the brown bubbles come out, you can eat meat.
Step7:Stir fry the meat.
Step8:Until the water in the meat has evaporated and the oil has come out, stir in some raw soy sauce and stir fry well, then stir in some old soy sauce and stir fry for coloring.
Step9:Put in the anise and other large ingredients. Pour in some boiling water. It is 2cm higher than the meat surface. Bring to a boil. Then turn to a small heat and cook.
Step10:Ingredients required.
Step11:Peeled potatoes, diced tofu, chopped leeks, chopped shallots, and the roots and leaves of garlic sprouts are opened.
Step12:Wait until the meat is cooked. Season it with salt. Hang some of the soup in the meat until it's hot. Pour in the leeks and marinate them to taste.
Step13:Then put the onion and the garlic root in and stir well.
Step14:Stir dried tofu and potatoes into the meat. Continue stewing.
Step15:When the potatoes are ripe and the soup is about to dry, put in the leaves of garlic and stir well, and then the pot will come out.
Step16:I'll make it.
Step17:Materials for scrambled eggs with tomatoes. Peel and chop the tomatoes. Beat the eggs with salt. Chop the onion and garlic. Separate the roots and leaves of the garlic.
Step18:Hot oil in the wok. Now stir fry the eggs and put them out.
Step19:Leave the oil in the pot and add the onion to stir fry. Then add the garlic root and stir well.
Step20:Stir fry the tomatoes.
Step21:Continue to stir fry. Transfer in some soy sauce.
Step22:Boil the tomato into soup. Add some salt.
Step23:Pour the eggs into the tomatoes and stir well. Put in the leaves of garlic sprouts and stir well.
Step24:Finished scrambled eggs with tomatoes.
Step25:Spinach noodles.
Step26:Chop the spinach, add water and put it into the blender.
Step27:Well beaten spinach water. Add a little bit into the flour. Stir the flour into floccules.
Step28:Then knead it into a ball. Cover it and place it for a while.
Step29:The wake up face is smooth.
Step30:Roll out the face with a rolling pin.
Step31:Roll out the face.
Step32:Roll the good side.
Step33:Roll out the good faces and fold them up.
Step34:Cut it into three or four centimeters.
Step35:Boil the water in the pot. When the water is boiled, put in the noodles. When it is boiled, put in the vegetables. Then boil it until it is cooked and fished ou
Step36:
Step37:
Cooking tips:Tips - the production of saozi - 1. In the production of saozi, if you don't like sugar stir fried, you can change it into ice sugar. You can also color it directly with a soy sauce without sugar stir fried. 2. The water in the meat must be hot water after it is basically dried. The amount of water can be determined by the tenderness of the meat you choose. I use the back leg meat, so I need more water. 3. When you add dried tofu and potatoes, the soup in the meat can be a little more. It can make the dishes fully absorb the taste of the soup. 4. It will taste better to marinate leek in broth. It will enhance the flavor of noodles. Pour the leek into the soup and let it dry to prevent it from scalding at too high temperature. Spinach noodle production - 1. About the proportion of water and noodle. I usually roll noodles with my hands. The proportion of noodle and water is about - 1.7-1. Of course, this is the water absorption of my flour. 2. Today, I have a lot of noodles. I rolled some of them and ate them today. The rest is pressed noodles
