Sausage and Pork Fried Lump

Sausage and Pork Fried Lump

by meggy dancing apple

4.6 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

3

Today I bring you a favorite pasta in old Beijing. It is not only a flavor snack, but also a staple food with ingredients. I heard that there are similar practices in many places in the north, but they are called differently. In any case, the method is easy, and the ingredients can be matched arbitrarily, even if you are a kitchen novice, if you don't pay attention to style, you can still make it tasteful.
I also often make all kinds of fried lumps at home. Although the taste is not as good as the ones in famous stores, and the lumps are not as uniform as theirs, the ingredients are also my favorite. So from the perspective of economics, here is ours. The family version of fried pimple is also quite powerful.

Ingredients

Sausage and Pork Fried Lump

1. All the ingredients are ready; all the dosages are adjusted according to their own consumption, mine is for 2-3 people;

Sausage and Pork Fried Lump recipe

2. When the flour is put into the basin, the amount of water is half of the amount of flour; the dough is either soft or hard; too hard and hard to chew; too soft, soft and crumbly and will mess up the soup when cooked; first stir it into floc with chopsticks Knead it into a smooth dough with your hands, and then cover with plastic wrap for about 15 minutes;

Sausage and Pork Fried Lump recipe

3. Using the time of the noodles, let's deal with the ingredients: the thin piece between the front buttocks I used, the sausage is basil flavored, and it's ok without sausage;

Sausage and Pork Fried Lump recipe

4. Cut the meat and sausage into fingernail-sized dices;

Sausage and Pork Fried Lump recipe

5. Cut cucumbers and carrots into small dices, and cut green onions into small circles;

Sausage and Pork Fried Lump recipe

6. Take out the good dough from the basin, put it on the chopping board and knead it;

Sausage and Pork Fried Lump recipe

7. Use a rolling pin to roll it into a large piece about 5 mm thick;

Sausage and Pork Fried Lump recipe

8. Sprinkle a layer of flour on the dough, hold a rolling pin as a ruler in one hand, and a knife in the other hand, and pull the dough into a wide strip about 8 mm wide;

Sausage and Pork Fried Lump recipe

9. Arrange the noodles and sprinkle them with flour so that they do not stick to each other;

Sausage and Pork Fried Lump recipe

10. Cut the noodles into pea-sized noodles and try to be even; knead the noodles on the chopping board with the palm of your hand, so that the edges of the noodles will become rounded;

Sausage and Pork Fried Lump recipe

11. Sit in a pot of water to boil, pour all the noodles into the water, stir and spread them with a spoon to prevent them from sticking together. When the water is boiled, cook for two minutes. If there is no white core, you can use a strainer to remove it. Come on, cool water is more refreshing;

Sausage and Pork Fried Lump recipe

12. Pour a little vegetable oil in the wok, and stir-fry the chopped green onion to create a fragrance;

Sausage and Pork Fried Lump recipe

13. Then put the diced meat and sausage into the pot and stir-fry to change the color;

Sausage and Pork Fried Lump recipe

14. Sprinkle salt and pour soy sauce. After the diced meat is colored, put the diced carrots in the pot and stir fry for one minute;

Sausage and Pork Fried Lump recipe

15. Put the drained gnocchi into the pot and stir-fry evenly;

Sausage and Pork Fried Lump recipe

16. Finally, put the diced cucumber into the pot, stir fry a few times, turn off the heat, the cucumber can be eaten raw, and finally add color and fragrance, do not heat, otherwise it will lose the crisp taste.

Sausage and Pork Fried Lump recipe

Tips:

1. The dough should not be too hard or too soft. The amount of water is just 50% of the amount of flour. The gnocchi should not be too big, it will expand after cooking; and it is too big to taste, and it will not taste good when eaten;
2. You can add more salt when cooking, if it is too dry, add hot water to increase the soup;
3. The cooked gnocchi is more refreshing after two times of cold water, not sticky or lumpy, but you must drain the water and do not soak in the water;

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