Name: Xinjiang Mutton Soup Rice
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 100g Lamb; 50g potato; a small piece carrot; 5 pieces spinach; 4 Small tomatoes; Some salt; Some Cooking oil; 2 pieces ginger; A paragraph Green onions; 2 petals garlic

Xinjiang Mutton Soup Rice

by Yan Qingxin

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

It's not rice, and the noodles are similar to Xi'an's belted noodles. In fact, today's this is the Xinjiang mutton soup rice that Yan Ma just learned. The authentic Xinjiang mutton soup rice is spicy, so I changed it to a lighter taste because I couldn't eat it spicy. "

Xinjiang Mutton Soup Rice

1. Prepare ingredients

2. Add 300 grams of noodles to the right amount of water and knead into a moderately hard dough

3. After the dough wakes up for fifteen minutes, roll it into about 1 cm thick slices

4. Then cut into strips and let stand for half an hour, and put a layer of oil on it

5. Cut the lamb into one-centimeter cubes

6. Diced tomatoes

7. Finely chop ginger, garlic, and shallots

8. Cut potatoes and carrots into 0.5 cm diced pieces, remove the spinach and wash off the roots

9. Add appropriate amount of edible oil to the pot and heat up, then add the lamb and stir fry

10. Add ginger, green onions, minced garlic, and diced tomatoes, stir-fry evenly, add potatoes and diced carrots

11. Add the right amount of salt and then add the broth or boiling water

12. Stretch the noodles that wake up, pull some thin pieces and put them in the pot

13. Add spinach and cook and you can start eating

Tips:
1. Adding boiling water when cooking lamb is less prone to taint
2. The water used for mixing noodles can be adjusted according to your favorite taste. The ratio of water is more. The noodles should be softer, and the noodles and harder ones should be more firm.