Homemade Beef Fried Noodles
1.
Put a little water in the basin, add 4 grams of salt, and stir evenly. Then add 400 grams of flour and 100 grams of buckwheat flour, and stir with chopsticks to form a flocculent shape without dry powder. Buckwheat flour can also be replaced with other coarse grain flours, such as corn flour, rhubarb rice flour, black rice flour and so on. If not, use an equal amount of regular flour.
2.
Then use your hands to make a slightly firmer dough. The dough for making noodles is harder than dumpling dough, so the noodles made in this way are not easy to stick or break.
3.
Divide the dough into two equal parts, first use a noodle machine to press into noodles, and then use a noodle machine to press into round noodles. Sprinkle some cornstarch or fine cornmeal in the process of pressing the noodles to prevent sticking. I made four servings.
4.
Add enough water to the pot, bring the water to a boil on high fire, put the noodles in the pot and cook them out, then let the noodles cool and boil. This step is essential for making fried noodles. Stirring with cold water can make the noodles more springy and will not stick to the pan during the frying process.
5.
Then prepare the side dishes: shred the onion, cut the green onion into sections, cut the red pepper into circles, cut the ham into shreds, and shred the milk cabbage for later use.
6.
Put a small amount of vegetable oil in the pot, pour the beaten eggs into the pot and fry them into small pieces, put them out for later use.
7.
Then add a little more oil to the pot, add onions, green onions and red peppers and fry them over low heat to create a fragrant flavor.
8.
Put the shredded milk cabbage into the pan and fry until soft. Milk cabbage can also be replaced with other green leafy vegetables, such as small rapeseed, spinach, and Chinese cabbage.
9.
Drain the blanched noodles and put them in the pot without turning them in a hurry.
10.
Add a spoonful of light soy sauce, half a spoonful of dark soy sauce, add an appropriate amount of salt according to personal taste, stir-fry evenly with chopsticks, and then add shredded ham.
11.
Add a spoonful of Akuan beef sauce. If you don’t have beef sauce, you can also use chili sauce, mushroom chili sauce, Laoganma, homemade chili oil and other spicy sauces instead.
12.
Finally, put the eggs back into the pot quickly, and again use chopsticks to quickly stir evenly to get out of the pot. After the noodles are put in the pot, the heat can be changed to a low heat. The action is quicker and it is done in one go. Don't stir the noodles back and forth in the pot with a spatula. It is easy to mash the noodles. Use chopsticks to stir quickly and keep the noodles intact.
