Material 1? (Qishan whistle)
pork belly
verdant
energy
Dried Chili noodles
five spice powder
thirteen?incense
salt
Material 2? (Qishan noodles with minced meat)
face
Eggs (of hens)
Garlic stalk
carrot
potato
wood ear
tofu
How to make Qishan minced meat noodles? (Qishan whistle)
Make a meat whistle?
Select the best pork belly, wash it, cut it into small pieces with skin 1cm square, put the oil in the pot, add shredded onion and ginger after the oil is heated, add the meat slices (it is best to put the fat meat first, and then add the lean meat to fry together when the skin of the meat slices is shiny), change the fire and stir-fry the meat slices continuously.
5. Stir-fry until the meat slices turn white, add a little dried red pepper and star anise, then add dried Chili noodles, spiced powder and thirteen spices. Appropriate amount of salt (slightly more than usual cooking, because SAO Zi is salty and easy to preserve. Authentic fried minced meat will not go bad for at least half a year. ) continue to stir fry slowly.
Stir-fry until the fat spit out oil, and the fragrance of various spices is fully stimulated. Turn up the fire and pour in vinegar (more vinegar! The ratio of meat to vinegar is generally 2: 1, that is, the ratio of one catty of meat to half a catty of vinegar. Children's shoes that are not acid-resistant can be reduced. Then simmer on low heat, cover the pot, and cook for about 10 minutes to taste. Boil until the soup is thick, the aroma of Chili noodles and various seasoning noodles is completely integrated with the oily aroma of the meat slices, and the meat is basically "wrapped". (Shaanxi people generally call the method of frying meat and minced meat without draining water "Lan")
Even if the meat of Saozi is ready, it will smell a thick layer of red oil in front of your nose. It smells good in acid, and the saliva will gush out instantly, and it will be stained.
Are you ready to float vegetables?
Fried egg skin: 1. Beat the eggs into a bowl, add half the warm water and stir well. Put a thin layer of oil on the pot (there must be less oil, too much oil, and the egg liquid will hang and flow in the pot. Novices in the kitchen had better choose a non-stick pan. ?
2. When the pot is slightly hot, slowly pour in the egg liquid. It's best to filter the egg liquid with a sieve in advance, so there won't be so many bubbles. What happens when there is a bubble? When heated, some holes will form on the surface. How to remedy it? Carefully scrape it flat with a wooden shovel. ) 3. Turn the pot so that the egg liquid is evenly spread on the bottom of the pot. 4. One party has just solidified (how to judge? Pick up the pot and shake it gently, and the egg skin can move, indicating that one side is solidified.
5, covered with egg skin, thin and light. ?
6, an egg with half warm water, just can fry three such egg skins. ?
7. Cut into diamonds. ?
8. Wash and chop garlic seedlings for later use.
Prepare for the basic course?
1. Cut carrots into small cubes (note: small cubes, not cubes) and dried tofu into small cubes.
Potatoes are also cut into small slices (note: small slices, not small squares), and fungus is also torn into small pieces. Please ignore the garlic seedling in the picture, because it belongs to floating vegetables, not bottom vegetables. )
3, stir-fry the bottom dish: after the oil in the pot is hot, put the potato chips first. ?
4. Then there is dried tofu. 5. Slice carrots. 6. Add 2 tablespoons of salt.
7. stir fry evenly. 8, under the black fungus. 9. continue to stir fry. ?
10, add 1 tablespoon soy sauce.
1 1, pour boiling water. 12, just soak the vegetables and cook them a little?
13. When the dish is cooked, add a spoonful of monosodium glutamate and sprinkle with garlic sprouts. ?
14, the chassis is ready.
Fourth, soup?
Pour more oil into the pot. When the oil is hot, add shredded onion and ginger, stir-fry until fragrant, pour vinegar, and then add boiling water after the vinegar in the pot boils (too much, because this soup will pour later).
Pour soup?
Put the fish noodles in a bowl (less fish and more soup), and pour in half a spoonful of soup and a spoonful of bottom dish. Pour in a tablespoon of minced meat and decorate it with a handful of minced garlic and a few pieces of egg skin, that is, "floating vegetables", and a bowl of "hot and sour fragrant" Qishan whistle noodles is ready ~
skill
After several hours of tossing, I only made meat whistle, bottom dishes, sour soup and kimchi. The most essential noodles are ready-made, and the noodle seller told them to have "two widths" of fine noodles. ?
If you toss yourself to roll noodles again, it will take too much time. That's an excuse. The key is that the technology is not up to standard, and it is impossible to get out of the light, transparent, tough and refreshing effect. Shaanxi daughter-in-law is an expert in pasta. From this point alone, it must take more than a day or two to become a qualified daughter-in-law in Shaanxi ~ ~?
More importantly.
1, the basic dishes generally include carrots, marinated tofu (dried tofu is also acceptable), potatoes (garlic shoots, cowpeas, beans, whatever you like), fungus, day lily, garlic sprouts (also called green garlic) and fried egg skin. Pay attention to the cutting method of carrots, potatoes and garlic seedlings. Don't cut them with a knife. Cut them into small square pieces. ?
2. Qishan noodles have the strictest requirements for vinegar. Authentic Qishan noodles must have Qishan vinegar. ?
3. Soup is also very particular. Serving soup is called "pouring soup". So "Qishan noodles with minced meat" is also called "noodle soup". When the noodles are ready, scoop them up in a delicate small bowl and pour the hot soup on them. Then pour out the soup from the bowl and repeat it once or twice. This is called a "set". This will be more delicious. This is how a mother-in-law gives her son-in-law, and so does a distinguished guest. ?
4. Shaanxi people call the processing method of non-water whistle meat "taking scorpions". Scorpions taken out by this method can be preserved for more than half a year without deterioration.