[sauerkraut and Minced Pork with Strips] Northwest Pasta Inheritance in The Kitchen

Name: [sauerkraut and Minced Pork with Strips] Northwest Pasta Inheritance in The Kitchen
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 50g All-purpose flour; 165g Cold water; 5g salt; 100g Minced meat; Sauerkraut 70g Sauerkraut; Some Wild Sansho

by Flowered flower

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

[La Tiaozi] It was a very extravagant thing to have a meal when Dad was a child. This is what he often taught us brothers and sisters to mention later. Struggle and cherish are naturally the motto of growth! Nowadays, the spread speed and evolution of food cannot be limited to geographical names. How should "Xinjiang Latiaozi or Qinghai Latiaozi" explain it? Which one is authentic?

My first hometown, Qinghai. The memory of food before the age of 7 stays in the large noodle cabinet in the middle of the new house. A bowl of noodles and a plate of sauerkraut are delicious meals for the whole family. Of course, the potatoes stored in the cellar for the winter are also one of the companions.

In 1997, I went to Xinjiang with my parents. My life has changed and my knowledge of food has gradually increased, but I still haven't changed the important position of noodles in my family. Dad’s preferences, breakfast, lunch and dinner "all-in-one".

I am ashamed to say that, due to the "pressure" of noodles, I have hardly made it by myself in these years in the field. Think about it, it's time to thank my mother for her "inheritance" when she was a child, and it's not worth the title of Northwest Female Paper!

To pull slivers, basic noodles are the key. They can be fried with vegetables and meat, can be used for soup and rice, and can also be eaten with glutinous rice.

How to eat: In hot weather, usually stir-fried noodles, shredded pork with garlic sprouts, tomatoes, eggs, and celery minced meat as garnishes...; in cold weather, pour a spoonful of hot simmered seeds, diced radish meat and potato vermicelli...or a bowl of hot noodle soup Stomach, warms the body and stomach.

Name: Xinjiang mixed noodles, Xinjiang fried noodles, Qinghai braised noodles... and so on

Shape: slivers, not just round and long strips. People who visit at home sometimes ask for wide noodles by name. Every household in Qinghai has special circumstances with noodles, so there is no special requirement for the specific width. Mom, usually pulls very thinly, which is also a kind of respect for the guests. So, don't be too entangled in how fine is it! After all, the home kitchen is not a cloned machine, and the taste craftsmanship need not be harsh.

Here, I used the simplest side dish, sauerkraut and minced pork stir-fried and mixed with scallops

In other words, I don’t know how to use this technology. I just take this opportunity to discuss and learn with you.

Here, thank you mom for the teachings of this Northwest girl~~~"

Ingredients

250g High-gluten Flour
50g All-purpose Flour
165g Cold Water
5g Salt
100g Minced Meat
Sauerkraut 70g Sauerkraut
Some Wild Sansho

[sauerkraut and Minced Pork with Strips] Northwest Pasta Inheritance in The Kitchen

1. Prepare the raw salt and put it in the water in advance to dissolve the B material can be put in the refrigerator and will not be used temporarily

[sauerkraut and Minced Pork with Strips] Northwest Pasta Inheritance in The Kitchen recipe

2. Pour the water into the flour slowly, don’t pour it all at once, adjust it slightly according to the degree of hardness

3. Knead into a smooth, elastic dough, cover with plastic wrap and let stand for 15 minutes

4. Roll out into thin slices about 1cm thick

5. Cut into long strips with a width of about 1cm (cut while placing the plates, or place them separately, otherwise they will stick together)

6. Oil the utensils, and turn the noodles together one by one in a circle; apply a little cooking oil to each one to prevent adhesion; cover with plastic wrap and relax at room temperature for 1 hour

7. Pull noodles

8. Cook the noodles on medium heat, put in a pot, boil, and add water

9. After the noodles are out of the pan, drain the water in cold water and mix well with cooking oil for later use, or directly remove the cooking oil and mix well

10. Stir-fry small pepper and minced meat with a little oil

11. Pour in soy sauce and stir fry after changing color

12. Add chopped sauerkraut and stir-fry out of the pot (sauerkraut is salty and no salt is added)

Tips:
Pull the sliver, a simple home-cooked pasta, if you want to pay more attention to it, you can refer to the following points

For newbies in the kitchen, it is recommended to pull individuals together in the noodles section. If there is no such thing, take your time.

Tips:

Moisture content: The three major types of pasta in Qinghai, which are "cun-inch-pinch pieces and strips", have their water content gradually increasing. (The dough is hard and moderately soft)

Humidity: Kneading dough-kneading dough-relaxation-rolling-pressing-cutting-pull-pulling-cover the dough with plastic wrap as much as possible during the potting process, so as to prevent the skin from drying out and breaking the ribs

Relaxation: Tendons are produced when the dough is kneaded, and the dough is in a tight state and needs to be relaxed. 1 hour at room temperature, or within 24 hours of storage in the refrigerator, when the latter is taken out, it is placed in the greenhouse for 15 minutes before operation

Plate noodles: Convenient for later operation, cut the dough into thin strips in advance and place them neatly (also can be omitted)

Technique: "Flick evenly" shaped noodles have three points

Pulling: finish with both hands, hold one end of the noodles up with palms up, stretch for 2 seconds, "bounce to the operating table to buffer back under the action of force" this process is gently stretched, and keep repeating until it is the length and width that you are satisfied with. The pot, continue to pull.

Cooking noodles: "Pushing water" means that all noodles are boiled in a pot and a little cold water is added. Cook the noodles on medium heat, while pulling the noodles while putting them in the pot. One person is recommended. After placing 5 sticks, cover and boil, tap the water once and take out the pot; (when operated by one person, the noodles stay in the pot for too long. Boiled, don’t make too much at once)

Over the water: wash down the strip with cold water to increase strength

Accuracy: The flour is made of special refined flour, the noodles taste smoother and stronger, not easy to break when pulled, and the operability is stronger, suitable for making slivers; purely using high-gluten flour has a harder taste, and an appropriate amount of medium flour is added here to improve