Corn Soup Noodles
by Tianshan Cocoa
Favorite
Difficulty
Easy
Time
30m
Serving
3
Hot corn noodles is my Uyghur friend in southern Xinjiang (Southern Xinjiang is the birthplace of Xinjiang cuisine, the most authentic, original flavor) breakfast at home, he said that he would go to his mother’s home for breakfast. Soup noodles. I'm very curious about how corn is made into noodle soup. Da Bai knew that I was cooking Xinjiang cuisine and was particularly interested in the cuisine of their ethnic group. So he used my mobile phone to take pictures of the self-preparation process. Regarding the details of the condiments and noodles, he asked his mother specifically, and used the mobile phone to post. Come here, and I have explained the process in detail and sent pictures of the finished product. Special thanks to Dabai, thank you for your support! Dabai said that they have a lot of corn flour noodles there. They buy corn flour noodles at the noodle cutting shop. The corn flour noodles at his mother’s house are made by himself. Eggs and noodles are added and pressed by a hand-cranked noodle machine. , I took photos and sent them to me. When cooking the noodles, they add chamagu leaves and mint powder, which are their national favorite. I have eaten chamagu, but the leaf is really not eaten, so I asked Dabai, he said, "There is a kind of chamagu that eats leaves, and there is no fruit underneath it. It is not the kind of long-fruited chama that we eat. "Gu Ye Zi", and sent me a photo specially, it turned out to be really different! Like the leaves of Chinese cabbage we often eat, but some of the roots are red, and some are faint purple. The method is braised, add lamb, and sprinkle with mint and pepper after cooking.
I don’t have a hand pressing machine, so I just roll the noodles by hand. There are no chamagu leaves, so I use cabbage instead. I don’t know what the chamagu leaves taste like, maybe it’s better with the addition of chamagu leaves. But I added the Chinese cabbage and the flavor is super strong. Dabai also said that if you like chili, you can add chili oil. I also suggest adding some balsamic vinegar to make it more delicious. If you like lamb, it’s better to add some mutton soup and cook it together. This is more nutritious and delicious, and the leftover mutton soup is also Exterminated, it is the best of both worlds!
I don’t have a hand pressing machine, so I just roll the noodles by hand. There are no chamagu leaves, so I use cabbage instead. I don’t know what the chamagu leaves taste like, maybe it’s better with the addition of chamagu leaves. But I added the Chinese cabbage and the flavor is super strong. Dabai also said that if you like chili, you can add chili oil. I also suggest adding some balsamic vinegar to make it more delicious. If you like lamb, it’s better to add some mutton soup and cook it together. This is more nutritious and delicious, and the leftover mutton soup is also Exterminated, it is the best of both worlds!
