Hui people's secret Zhajiang Noodles raw materials
Semi-lean meat powder 500g, yellow sauce, clear water 150ml, shallot 1 root, soy sauce 1 spoon, mung bean sprouts 200g, cucumber 1 root, noodles, minced garlic and vinegar.
working methods
1. Pour the soy sauce and yellow sauce into a large bowl, then add 150 ml water and stir slowly with chopsticks; Slice the onion for later use.
2. Pour more oil into the pot than cooking and heat it. When the oil is hot, add chopped green onion and stir-fry for half a minute. Then pour in minced meat and stir-fry until the color is not ripe.
3. Then pour in the prepared yellow sauce and stir fry slowly for 7-8 minutes with minimum fire.
3. Blanch the washed mung bean sprouts with boiling water and take them out immediately; Wash cucumber and shred; Chop garlic into minced garlic for later use.
4. Boil the scalded water of mung bean sprouts, add the noodles to cook, then take out the noodles, soak them in cold water, pick them up and put them in a bowl.
5. Finally, put mung bean sprouts and shredded cucumber on the noodles, then add 1 spoon of fried sauce and minced garlic, and then pour a little vinegar and mix well.
Brief introduction to the recipe of sweet clover roasted with vinegar in Hui nationality: This dish is a Muslim home-cooked dish. Fresh mutton is sprinkled with eggs like osmanthus flowers. Take a bite, the tender and sour taste is very attractive.
material
Ingredients: lean mutton 150g, 4 eggs, egg white 1, onion 1, ginger 1, 2 cloves of garlic, seasoning: sesame oil 1 teaspoon (5ml), 2 teaspoons of cooking wine (10ml) Soy sauce 1 tsp (5ml), pea starch 2 tsp (10g), salt 1/2 tsp (2g) and oil 2 tsp (30ml).
working methods
1, put the lean mutton into the knife, cut it into 0.2cm thick slices, put it in a bowl, add egg white and 1 teaspoon pea starch, mix well and marinate for 20 minutes.
2. Beat the eggs into a bowl and beat them into even egg liquid for later use. Shred the green onions. Ginger and garlic are cut into sections respectively.
3. Mix cooking wine, soy sauce, vinegar, salt, shredded onion, Jiang Mo, minced garlic and the remaining pea starch into a sauce for later use.
4. Heat the oil in the pot to 50% heat with medium heat, slide in the mutton slices and stir fry for a while. After all the mutton changes color and the sliced meat is shaped, take it out for use.
5. Heat the remaining oil in the wok on medium heat, pour in the egg liquid, spread it into egg flower shape with a spatula, add the meat slices and stir fry for a while, pour in the prepared sauce and sesame oil, and mix well until the sauce thickens.
skill
The so-called osmanthus fragrans originally refers to osmanthus fragrans, and it also refers to the eggs in the dish, because the fried eggs are golden in color and dotted with other ingredients such as osmanthus fragrans.
The special recipe of the Hui nationality is the pancake material of the Hui nationality.
Noodles, beef, garlic sprouts
working methods
1. Stir the meat well.
2. Your face is hot, wake up.
3, stuffing, like jiaozi, both sides are not sealed.
4, fry in the pot, a little more oil.
5, jiaozi neatly in the pot. Don't flip.
6. Every once in a while, sprinkle some flour and water into the pot. Do this three times.
7. Cover and stew for 3 minutes at a time.
8, the pot is upside down on the plate, come.