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How to make big gluten spicy strips?
How to make big gluten spicy strips

food

500 grams flour

Water 200 grams

Methods/steps

There are many ways to make handmade spicy strips. Let's talk about the simplest one today. You can eat it directly after processing it with spicy strips and seasoning it yourself. Of course, you can also go directly to the supermarket or the vegetable market to buy the finished beef tendon noodles and steam them for seasoning.

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For dough mixing, a catty of flour can be weighed by a scale, not less than four ounces of water. When the weather is hot, no more than four and a half parts of water can be added appropriately.

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Processing spicy strips. Put the mixed noodles directly into the machine. The machine heats up and the extruded spicy strips are cooked. That's it.

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Prepare seasoning. You can put 5g of chicken essence and 5g of monosodium glutamate into one catty, but not more than 3g of Chili powder10g of Chili noodles10g of sugar10g. You can increase or decrease it according to your own taste.

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You can pour more oil into the pot for next use. The following steps can be omitted (add fragrant leaves, two pieces of ginger, two pieces of green onions, cut into sections, two pieces of star anise, a little fennel and a little pepper, stir-fry and filter out), or you can directly heat the oil and put a handful of green onions into the pot and pour the oil directly.

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Pour the burnt oil directly on the seasoning, stir it evenly, and then stop for about 10 minutes, and then you can eat it directly (stop for about 10 minutes to let the seasoning melt.

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Matters needing attention

Friends who buy beef tendon noodles directly from supermarkets or markets can steam and heat them at home and start cooking directly from the third step.

Because the spicy strips made in this way do not have any additives, they will harden after cooling, so it is best to heat them before eating, and friends with slogans can ignore them.