Hand-fried Slivers
1.
I used 4 tablespoons of noodles, added a little salt to the flour, and slowly added it to the basin with the hand tap turned to the minimum, stirring with hands or chopsticks while adding it. You can stop adding water until most of the flour becomes flocculent.
2.
Start kneading, this step is very important, it directly affects the taste. The noodles should not be too hard or too soft. They will be a little sticky at the beginning, so continue to knead until they reach the third light, which is the hand light basin surface light. Only this kind of surface meets the standard. Then put a damp cloth on the dough to wake up for 20 minutes, then continue to knead, repeat this step once.
3.
Take out the awake noodles and poke them with your hands. The small pit will not rebound immediately. Divide the noodles into three pieces and roll them into long strips. In a box with a lid, continue to wake up for an hour.
4.
Use the time for sowing the noodles to cut the beef into thin slices, and marinate the beef with an appropriate amount of light soy sauce, a little pepper and a little baking soda. Pepper is to remove fishy, and baking soda can prevent beef from getting old. Then we cut the onion, green pepper, tomato into small pieces, shredded lentils, chopped green onion, ginger, garlic, bean sprouts, and green vegetables. Hee hee, I prefer to eat vegetables, so I prepare more. I think onions and tomatoes are necessary. You can mix and match with the rest, garlic moss, fungus, etc. Finally, we put all the spices except cumin in a small bowl and mix thoroughly for later use.
5.
After preparing the things, the noodles are almost awake. Cut the noodles into several long strips. Don't be too thin. Take a hand and stretch the two ends, then fold it in half and stretch it again, and then you can drop it into the boiling water. Another method is to roll the cut noodles directly on the chopping board. The boiled strips have to be put under cold water, and I forgot to look like the cooked strips. It looks very chewy.
6.
When I started frying, I was alone. I didn't have time to take a photo. I didn't rush to take a photo until the noodles were put in. I’ll just describe it directly. Put the oil in the pan, heat it, add the chopped green onion, ginger, garlic, saute, add the tomato and stir-fry, then pour in the previously adjusted seasoning water, stir well, add the remaining side dishes, After raw, add the boiled strips and stir-fry until the juice is almost collected and turn off the heat. Finally, add cumin and stir well. The taste is very authentic Yo!
Tips:
1: Put some salt noodles when kneading the noodles, it will be more chewy. 2: Put a little pepper and baking soda in the carpaccio to remove the smell and prevent the meat from getting old. 3: The cumin grains must be put last, otherwise the taste will not come out.
