Name: Soup and Rice-xinjiang Taste
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some tomato; Some spinach; Some Round Mushroom; Some Lamb; Some Dried red chili; Some potato; Some parsley; Some salt; Some Vegetable oil; Some garlic; Some Chicken Bouillon Powder; Some shallot; Some ginger

Soup and Rice-xinjiang Taste

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

In Xinjiang, soup and rice is a general term for noodles, jiaozi, cuncunzi, firecrackers, flags and other foods. The different names depend on the shape of the noodles that are hand-kneaded: the flakes are called jiaozi, which is drawn into pieces. The cylindrical shape that is slightly thicker than a matchstick is called Cun Cunzi, Paozhuzi or Xiangtouzi, and cut into mung bean-sized pieces called flags. Xinjiang soup and rice almost concentrate on the Northwestern dining characteristics: pasta is the main ingredient, lamb is used as the ingredients, and the taste is sour and spicy. Cooking soup and rice is a specialty of housewives, and it is also a home-cooked meal at the table. Perhaps it is this warm and caring feeling that makes every Xinjiang people have a constant involvement of soup and rice in their hearts. Come with a bowl of soup and rice, put more tomatoes! Entering the restaurant in the cold wind, the steaming rice and soup seemed to be attractive, warming the stomach to drive away the cold. There is a saying in Xinjiang: If you don't eat firecrackers for three days, you will feel uncomfortable. The soup and rice are eaten and drunk, and there are vegetables and rice. People are sweating profusely and feel very comfortable. The hot soup and rice exudes a faint tomato flavor and a fragrant garlic flavor. It is often cooked for dinner by many people. It is not an exaggeration to call it "Xinjiang Supper". In recent years, many restaurants in Xinjiang have produced new wild mushroom soup and rice which is very popular. However, the same side dishes should not be too much to ensure the "broadness" of the soup. "

Soup and Rice-xinjiang Taste

1. Ingredients; flour, potatoes, spinach, salt, oil, lamb, green onions, tomatoes, parsley, chicken, ginger, dried red pepper, peppercorns, mushrooms

2. Add an appropriate amount of salt to the flour to make a dough, and knead it several times until the surface of the noodle is smooth, smear the surface with clear oil and wrap the "wake up" noodle in a fresh-keeping bag for later use.

3. Wash spinach and cut into sections; wash coriander and cut into minced green onions, minced dried red pepper, minced tomatoes, mince garlic, mince garlic, mince potatoes, mince mutton, and set aside

4. Put clear oil in the pot, heat up, add lamb and stir fry; add green onion, ginger, and spicy pepper and stir fry

5. Add tomatoes

6. Add potatoes, mushrooms and salt and stir fry for a few minutes;

7. Add a proper amount of water to the pot and wait for the pot to boil

8. Spread oil on the panel, push the "wake up" noodles on the panel into thin noodles. You can also use a rolling pin to roll into noodles, and use a knife to cut into a finger and a half wide noodles. I just made it for convenience. Lazy cut into extra wide noodles

9. After the water in the pot boils, use the thumbs of both hands to pull the noodles into the pot into noodles of the same size.

10. Put the spare spinach in the pot after boiling

11. Then add garlic and parsley powder and chicken essence to taste

Tips:
There are many specialties in making soup and rice. The soup of soup and rice should be "wide", that is, the noodles should not be cooked too much, otherwise it will thicken and you will not be able to enjoy the taste of the delicious soup. Some people make soup and rice, and the noodles are too much, and when they are out of the pot, they almost become fried noodles, making jokes. In addition, the side dishes of soup and rice can also be used to match red and green. You can put more tomatoes, and the soup and rice are made of tomatoes. However, the same side dishes should not be too much to ensure the "broadness" of the soup.

You can add some vinegar, and the pepper tastes good