Stir-fried Scissor Noodles
1.
Weigh 210 grams of flour and add 1 gram of salt. I use the arowana dumpling powder, adding a little salt will make the noodles more chewy.
2.
Add appropriate amount of water to form a smooth dough, cover and wake up for half an hour. The dough is not easy to knead at first, you can make a dough first, then let it stand for a few minutes, then knead, and then let it go for a few minutes and then continue to knead, and it is almost ready to knead.
3.
Shred the meat, add about 1 gram of salt, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, rub evenly, if it feels too dry, you can add a little water, but not too much. Finally, add 1 tablespoon of corn oil and knead again, then marinate for 10 minutes.
4.
Prepare side dishes. This is up to everyone's preferences, and what to put in the house. The Chinese cabbage gang and the leaf parts are separated, and the garlic white and garlic leaf parts of the green garlic are also separated, because the shredded pepper and the garlic white Chinese cabbage gang will have to be stir-fried first.
5.
The shredded pork and side dishes are ready, and the dough is almost awake. Let's cut the noodles. If the action is fast, you can cut directly at the pot. I usually cut it before cooking. Prepare a large tray and sprinkle some cornstarch or dry flour to prevent sticking. Flatten the dough and cut it into strips with scissors. The noodles are about four to five millimeters thick. If you cut them thicker, you can pull them a little bit, or pull them thinner. Cut too much, and sprinkle a layer of cornstarch, otherwise it will make gnocchi.
6.
Boil a pot of water. After the water is boiled, add 1 tablespoon of corn oil, and then make noodles. It is best to sprinkle separately, and then use a spatula to copy the bottom to prevent the bottom from sinking. After the water boils again, add a bowl of cold water, cover the pot and boil it again, taking care not to overflow the pot. You can use chopsticks to pinch one to see if it can be clipped. If it can be clipped, just cook it for a while.
7.
Scoop up the cooked noodles and rinse them quickly under running water.
8.
Heat the pot, pour a little oil, about two or three tablespoons, stir fry the shredded chili, garlic white and Chinese cabbage gangzi in the pot until soft, then set aside. It's more fragrant and crispy.
9.
Pour more oil into the pan and fry the shredded pork until the color changes.
10.
Stir fry the noodles for a while. Stir-fried noodles need a little more oil, if it is a bit sticky, you can add a little more oil.
11.
Pour in the chili shreds that have been fried before, as well as the remaining garlic leaves and Chinese cabbage leaves, stir fry together and mix well.
12.
I added a little bit of mustard shredded to make it more flavorful. You can also put some chili sauce and the like, which is also delicious.
13.
Add appropriate amount of salt and light soy sauce according to your taste. I like to fry this noodles with a little soup, then add a bowl of boiling water, mix well, and cook for another minute or two. When the water is half dry, turn off the heat.
Tips:
1. The dough for noodles should be a little harder. I usually make steamed buns and steamed buns with a ratio of 100:50-55, and dumplings and noodles with a ratio of 100:45-50. The water absorption rate of different brands of flour is different, this one has to be tried many times. The dough is not easy to knead at first, you can make a dough first, then let it stand for a few minutes, then knead, and then let it go for a few minutes and then continue to knead, and it is almost ready to knead. It is convenient if there is a noodle pressing machine, and it will be smooth and flat after a few presses. The dough should also be awake for at least half an hour. You can make up the dough one night in advance, put it in the refrigerator overnight, and cut the noodles the next morning.
2. If you like to eat dry fried noodles, you have to make less and more oil at a time, but it is much more convenient if you have a non-stick pan. My non-stick pan cannot fry so many noodles at once, so I have to use a wok, which is a bit sticky.
3. The side dishes are as you like.
