Everyone’s Tanabata Festival is good, I wish you all a happy Valentine’s Day, I will continue to write recipes.······················································································ It is. This bowl of noodles is called onion noodles, and the inside is very rich. Shanghai also has open noodles with noodles and noodles with soy sauce. There are more tofu and dried radish in this bowl of Ningbo. After I went home, I tried it a few times and brought the Shanghai flavor to the Ningbo flavor to make a bowl of my own onion noodles. I will write a series of steps now, I hope everyone likes it.
First of all, we must first fry the toppings, soak the ocean (that is, shrimp) with yellow wine, open the ocean is dry goods, many friends use water to soak hair, so the open smell of the ocean is still there, if you use the yellow wine to soak, then go and pick up the fresh of.
Pork belly diced, in my recipe, the use of minced meat is rarely used in cooking. The reason is that if fried, there is very little minced meat. There is no rich taste of diced meat. The toppings and the groats that we have said about the meat stuffing are the same as the diced meat. Add rice wine, salt, starch, a small amount of egg white, and mix well. Pour a small amount of vegetable oil and mix well, so that the meat will not stick together when the meat is cooked.
The tofu is cut into smaller pieces than the meat. In this line, the more valuable ingredients are said. The bigger the grain, the more tofu the guest can see the high-value ingredients, the tofu can be slightly smaller.
The dried bamboo shoots are as big as the diced meat. I use the flat-shaped bamboo shoots here. It is salty. I have used it for a while. Everyone uses ordinary dried bamboo shoots at home.
Put the oil in the pot, add 10 grams of ginger, and sauté the pot.
First add the diced meat to the oil.
Adding tofu and bamboo shoots, a lot of oil in front of it disappeared instantly. This is why the tofu is dried. It has no taste, but it absorbs the oil and taste of other ingredients around it. It is more delicious.
Stir fry in the radish.
Finally, when you join Kaiyang, Kaiyang is not suitable for the earliest addition. Otherwise, in the case of long cooking time, the moisture will be dried, and the open ocean will become as chewy as a rubber band.
Add seasonings and a little water for a while. At this time, everyone has to taste the taste. After all, there are salty ingredients in these ingredients. The radish is dried and open, so the salt can't be put at the beginning. At this time, taste the taste and season it according to the salty.
The finished product is shown in the figure, the old pumping does not need to add a lot, the gold is yellow, not black.
Now we can have a face-to-face meeting. Everyone knows that there is a saying in our Chinese noodles that salt is a gluten, alkali is bone, and alkaline water surface is a more complex chemical reaction than other noodle noodles. I won't say it, but it should be suitable in the ratio. If you have more alkali, everyone knows that the surface will be yellow and the alkali taste will be too heavy. Therefore, if you use the alkaline surface in the outside noodle restaurant, you will first remove the alkali smell by drowning. The proportion of this noodle recipe I said today is the formula of the famous Fukuyama noodle in the Jiaodong area of Shandong. The ratio of salt to alkali is not very large. But there is less water, so you need to spend some effort on the face.
Let the salt and alkali be boiled in water. Do not mix it directly into the flour, so that the salt and alkalinity will not open. After the opening, the batch was put into the flour and kneaded into a relatively hard dough. As you can see, the dough was rough at this time. Cover with a damp cloth and wake up for 10 minutes.
Take it out after 10 minutes, and repeat it for about 3 minutes.
Everyone saw the quality of the dough at this time. After the proof and licking, the dough was already very smooth. We put on a damp cloth and continued to wake up for 5 minutes. We have a lot of local noodles in China, what Penglai facets, 岐山臊子面, these kinds of noodles need to be done 5 times in my movements, such noodles have to be gluten, of course, the formula is completely different.
Sprinkle starch on the chopping board instead of flour. I want to tell you that you can't sprinkle flour at home. Sprinkling flour noodles is very sticky. As long as you sprinkle starch, friends in the north have cornmeal, only these powders. In order to ensure that the roots of the flour are clear and the gluten is smooth.
Place the dough on the starch and first press it into a basic strip with a rolling pin.
This step is very crucial. If there is a mess in the middle of it, then it will be messy.
Continue to pick it up and pay attention to the thickness.
After you have reached the point where you can roll it up, sprinkle with dry starch and roll it up.
Put your hand on the dough, like the scrolling on the top, the advantage of putting your hand on it is that you can feel the change of the dough at any time. You can feel the thickness and everything is in your hand. And from time to time to open, add starch, must always open the supplement. Otherwise it will definitely stick together.
Until the appropriate thickness is reached, roll it on the rolling pin and slowly feed it down. The side will be folded and folded. The size of the stack can be as you like. Speaking a different question, depending on the type of noodles you want to eat, it is also very important to determine the thickness. For example, the noodles are thinner, the noodles are easier to hang on the sauce, and they are more tasty, thicker. If you can't get in, you'll have to be thicker when you're playing the noodles. After all, it's in the soup, the thicker and more chewy.
Cut into noodles and shake them for use.
The noodles are boiled in boiling water and can be used for cold water. However, our Shanghai onion noodles are not too cold, so look at your own preferences, add scallion and sauce, pour a spoonful of scallion toppings, and serve a bowl of onion. The noodles are ready. The scallions and sauces of the scallions are served in the link below. Https://www.xiachufang.com/recipe/100538755/
My recipes have been written more complicated, because good things are simple methods that I can't do. I also know that some friends suspect that my recipes are too much trouble, so some time ago, there were some problems in the work. So I was not very happy to write, but then I chatted with a few kitchen friends around me. I also wanted to open it. My recipe is not recommended by everyone, but I will keep my current route. After all, my recipes are commercial and more cumbersome. In the past few days, I have compiled the information of the red oil and prepared a recipe for the red oil formula. I hope everyone will continue to support, thank you,