Fried Pimple

Name: Fried Pimple
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 150g Beef (Tenderloin); 1 Cucumber; 1 carrot; 40g Vegetable oil; a little chopped green onion; 15g Cooking Wine; 20g Soy sauce; Some salt; 150g Cold water

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The fried lump in old Beijing is said to have a history of hundreds of years. The main ingredient of fried lump is flour. The noodles are slightly harder than the hand-rolled noodles. After cutting with a knife, add thin noodles, or shake it with a sieve, or rub it back and forth on the chopping board with your hands; if you don’t use a knife, you can make the dough thin Long strips, pull out small pieces directly with your hands, and then round them on the board. The pimple should not be too big, it is better to be within one centimeter. When making, the ingredients can be meat or vegetable, more or less. Because the first appeared in halal restaurants, most of them were beef, supplemented by cucumber, soy beans, carrots and so on. Nowadays, this snack has entered the homes of ordinary people, and the ingredients are even more random. Chicken, pork, ham sausage, shrimp, cucumber, green beans, carrots, green peppers, zucchini...combine as you like. When you eat it with a few heads of garlic, rice vinegar, and chili oil, the taste is even more wonderful and unsatisfactory. In this pasta, because there are a variety of ingredients-carbohydrates, high-quality animal protein, and a variety of vegetables, it can be directly used as a staple food, and it can be combined with a bowl of tomato egg soup or vegetable vermicelli soup. Soup, a simple and delicious flavored pasta is enough to make a belly round and satisfying.

Fried Pimple

1. Flour into the basin

2. Add cold water and knead it into a slightly harder dough. Cover the wet cloth for about 1 hour. You can do other preparations for the noodles.

3. Cut beef tenderloin into small cubes, and cut cucumber and carrot into small cubes

4. Take out the good dough and place it on the chopping board, round it, and roll it into an oval piece with a thickness of about 6 mm

5. Use the rolling pin as a ruler, press the dough sheet, and use a knife along the rolling pin to cut the dough into noodles with a width of about 6 mm

6. Cut all the noodles into noodles and sprinkle some flour while pulling to prevent sticking

7. Coat all the noodles with flour, then squeeze them in one direction, and cut them into small cubes about 6 mm wide.

8. Take a sieve, put these small noodles into the sieve, shake them, shake them into small round balls; if you don’t have a sieve, you can directly rub them back and forth on the chopping board with your hands.

9. Put clear water in the pot, boil it, put the small balls in the water, push the water with a spoon to prevent sticking to the bottom of the pan; wait a few minutes after the water is boiled, all the small balls will rise to the surface and become larger, and they can be taken out of the pot. , Can be drained with water for later use, or can not be too watery, directly remove it into the wok, and stir evenly with the fried ingredients

10. Hot pot with cold oil, hot pot with chopped green onion, after the aroma comes out, add beef diced and stir fry

11. Stir-fry the beef until the surface turns white, add the diced carrots to the pot, add salt, light soy sauce, and dark soy sauce, and stir-fry until the carrots are ripe

12. Pour in the diced cucumber, stir evenly, don’t over-fry

13. Pour in the cooked lumps

14. Stir evenly, out of the pot

15. Add garlic, rice vinegar, and chili oil to make it more fragrant

Tips:
The dough has to be harder so that it can be cut into small cubes;
It is best to cook the lumps and stir-fry the diced vegetables simultaneously. If the cooked lumps are taken out and fry directly, it is easier to inhale and adhere to the taste of soup;
The ingredients inside can also be replaced with other less watery dishes, such as shrimp, chicken, zucchini, green peppers, ham and so on.