Xinjiang Beef Fried Noodles
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1. Half a carrot; three horned peppers; one onion; half a cabbage (also called lotus cabbage in the north, and Lianbai in the south); beef three taels.
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2. Knock the beef soft with a rolling pin or the back of a knife, rinse it and soak it in cold water for half an hour (change the water several times during the period)
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3. Beef slices (the kitchen knife should be perpendicular to the texture of the beef, so that it is easy to cut or cooked) Ps: This picture is only for preliminary processing, and further cuts are needed.
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4. Put in a spoonful of soy sauce, half a spoon of salt, a little cooking wine, a little vinegar (preferably apple slices or lemon slices, if not, use vinegar, the purpose is to soften the flesh), a spoonful of black pepper, a spoonful Cumin, stir well.
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5. After the beef has been marinated for 15 minutes, raise the oil pan, pour the beef into the high heat and stir-fry for three minutes when it is 70% hot (you can taste it, and it’s enough to reach 8 maturity).
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6. Put the beef out for use;
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7. Shake the noodles with your hands to avoid sticking together;
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8. After boiling the water, add a spoonful of salt to the noodles.
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9. Cook the noodles until they are 6 years old and take them out (you can taste half-baked...), soak them in cold water (wash them in running water for a while to ensure that the temperature is completely cooled)
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10. Slice carrots and onions (onions should be cut in half and cut from the inside. They are very slippery. Don’t be greedy. Cut a few slices at a time. Be careful not to cut them!) The cabbage should be torn into 3 cm squares by hand. Small piece.
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11. In a separate oil pan, fry the fragrant pepper and dried chili on a low fire, then skim them, leaving only the bottom oil.
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12. Add lamb chili, carrots and cabbage, add a spoonful of soy sauce, half a spoon of salt and a spoon of cumin, stir fry over high heat.
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13. After the cabbage and chili are completely sautéed, add the beef and onion that have been sautéed just now, and add two spoons of tomato sauce;
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14. Stir-fry evenly;
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15. Put the noodles soaked in cold water (to control the dryness), stir fry over high heat (taste it, if the salt or cumin is not enough, add more)
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16. Stir fry a few more times on the high fire to let the noodles taste thoroughly, and then they can be out of the pot!
17.
Put some minced garlic and stir fry a few times before serving, it will taste better
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Tips:
1. When marinating beef, it is best to use apple slices and lemon slices. The acid inside will make the beef soft and ripe. If not, use vinegar instead;
2. In the process of cooking noodles, it is better to let the noodles be raw rather than overcooked. Cooking in advance will make the noodles break easily and the taste will be poor;
3. Use cold water to completely cool down the noodles, which will greatly reduce the viscosity of the noodles when fried;
4. When frying, use tomato sauce instead of tomatoes, because the fried noodles will be sticky once the water is too much. The purpose of replacing tomatoes with tomato sauce is to reduce moisture (the supermarket has tomato sauce and tomato sauce, and the tomato sauce is too sweet. If it’s not suitable for stir-frying, you must buy ketchup, only tomatoes and water are on the ingredient label)
5. When marinating beef, use starch instead of the tender meat powder sold in the supermarket (I went to check this morning, there is actually silicon dioxide in the ingredients... or starch is better, pure natural potatoes or corn)
