Marinated Naked Oats with Butter Tomato and Vinegar
1.
Blanch the soba noodles with boiling water.
2.
Knead into a soft and hard dough.
3.
Then cover with a wet towel and relax for 15 minutes.
4.
Dice the eggplant into the pot and stir-fry without oil.
5.
Stir-fry the eggplant until it becomes dry and slightly yellow, set aside.
6.
Put the bottom oil in the pan, pour the minced meat and stir fry, stir-fry the minced meat and then add the minced green onion and ginger to fry until fragrant.
7.
Finally, pour in the stir-fried diced and stir-fry well.
8.
Stir-fry the diced eggplant and minced meat, add a little Shao wine and stir well.
9.
Then pour in appropriate amount of fresh soy sauce and balsamic vinegar and stir well.
10.
Stir-fry, add appropriate amount of water and simmer for a while.
11.
After simmering the diced eggplants to soften, perform the final seasoning, sprinkle in a little salt and MSG and stir well.
12.
Then thicken the starch with an appropriate amount of water.
13.
After the gorgon juice is gelatinized, sprinkle an appropriate amount of minced garlic and it will be out of the pot.
14.
Put the prepared marinade into a bowl, sprinkle a little chopped coriander and chopped green onion on top and set aside.
15.
Take out the loose dough, grab a piece of dough of a suitable size with your hand, clamp one end with your middle finger and ring finger, hold the larger end of the dough on the back of your hand, and the other end of the smaller dough in your palm.
16.
Press your palm on the surface of the knife and roll it forward into thin slices.
17.
After rubbing, use the index finger of the other hand to peel off the dough, and shake your fingers upwards to make the dough wrap around your fingers and roll it into a cylindrical shape. This method is commonly known as the back of the hand making method, which is quick and easy; (Note) ; If you don’t know how to make it for the first time, you can pull the noodles into small noodles and then knead them into uniform balls, and then rub them on the knife surface one by one into thin skins.)
18.
Place the rolled noodles neatly one by one in a small cage, and make them tighter without leaving a gap between each noodle.
19.
Put the noodle rolls in the cage and steam them on high heat for 8-10 minutes. Because they are hot noodles, they should not be steamed for too long, otherwise the noodle rolls will collapse and become unsightly.
20.
Take out the dough after steaming.
21.
It is served with the pre-made marinade.
22.
When eating, put the appropriate braised noodle rolls in the bowl and mix it with food. This is the method of making the famous snack "Naked Mai Wowo" in the northwest.
Tips:
Snack features: neat and beautiful, unique flavor, glutinous, strong marinade, quick to make, and rich in nutrition. This snack is most suitable for people with high blood pressure and diabetes.
Tips;
1. The softness and hardness of the dough should be suitable. It is better to rub the knife surface with oil when rubbing the sheet, so that it is not easy to make the dough stick to the knife surface. The force during rubbing should be even, and the force around the palm should be well grasped. It is better to make the dough roll left and right to make one end thinner and slightly thicker at the other end, so that the rolled dough will not collapse easily after being steamed. The thick end is 1.5 mm, and the thin end 1 mm is best.
2. The steaming time should not be too long, because the hot noodles will be very soft after steaming for a long time, and the noodle rolls will easily collapse. When stacking, compactness can also prevent collapse. The steaming time should be 7-10 minutes.
3. The marinade can be made at will. For example, egg tomato marinade, mulberry marinade, mushroom marinade, three fresh marinade, small braised pork marinade, etc. are all good, and you can also use vinegar, soy sauce, garlic paste and chili oil to make a dipping sauce Dip, in short, you can do whatever you want.
4. The vinegar gravy is made with vinegar first, and the sour taste of vinegar will be volatilized after simmering. Therefore, after the marinade is made, there is only vinegar fragrance and not very sour. The taste is unique and delicious. After the aroma is delicious, there is a slight vinegar fragrance.
The Northwest home-cooked pasta with a large stir-fry spoon, "Dried tomato and vinegar and braised oatmeal Wowo" is ready for your reference!
