Hand-rolled Noodles with Salty and Umami Tomato Sirloin
1.
Soak the beef for more than half an hour, add bleeding water, and then blanch the beef [put the beef in cold water to make the blood easier to come out]
2.
Blanch until the beef turns white
3.
Rinse the pot and wash
4.
Put the green onion, ginger and cooking wine in the pot and simmer [add more water, because noodles need more soup to make the soup base, don’t add water halfway]
5.
Take advantage of this gap, start mixing noodles, and look at the population ration. We have a family of three and only need a 4.5-inch rice bowl. Two flat bowls of noodles are enough. Putting an appropriate amount of salt in the noodles can enhance the flavor and make the noodles more vigorous.
6.
You can also add a little edible alkali to the flour to make the noodles more gluten. [If you don’t like this, you can leave it alone]
7.
Put two eggs
8.
After the dough is kneaded, I like to spread a thin layer of cooking oil on the outside of the dough. In order to make the dough softer later, it is better for girls to roll it out without the strength of hands.
9.
Cover it and let it wake up for half an hour
10.
During the soaking period, we put the tomatoes
11.
Stir-fry until the tomatoes are sandy
12.
Pour into the casserole
13.
Then we continue to roll the dough, rolling the dough to a size of 1-2 mm
14.
Cut the noodles into [the noodle folding method is the same as making a fan, pay attention to sprinkle more dry powder between the two layers of the middle noodles, or it will stick]
15.
Shake it open and it's noodles
16.
Burn until the noodles emerge
17.
Take it out with a strainer, control the water, and put it in a bowl
18.
Finally, add salt [slightly saltier than usual], white pepper, MSG, turn off the heat and set aside.
19.
Pour the tomato sirloin soup at the end.
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