Xinjiang Noodles

Xinjiang Noodles

1. White Shark's high-gluten wheat flour is individually vacuum packaged, making it safer to eat.

2. Put the flour into the inner tube of the bread machine, add water and salt.

3. The bread machine selects the pasta dough program and knead the dough for 15 minutes.

4. The kneaded dough has small bubbles on the surface, which is very malleable and does not require proofing.

5. Divide the dough into two portions.

6. Roll out into a 10 mm thick square.

7. Spread oil on both sides of the dough, put it on a plate, and cover with plastic wrap for proofing for more than half an hour.

8. Prepare side dishes. Soak the fungus and dried shiitake mushrooms in advance.

9. Cut the vegetables into pieces.

10. Cut the green onion, ginger and garlic into slices.

11. Put a little oil in the wok, add the roots of the chicken wings and fry them until fragrant.

12. Add shiitake mushrooms, fungus, corn and potatoes and stir fry.

13. Add soy sauce, five-spice powder, salt and other seasonings, add water that can submerge the ingredients, and simmer for half an hour.

14. Add onion and green pepper, and stir fry for 1 minute.

15. Add the leeks and stir well, turn off the heat. The dishes are ready, save some soup for noodles, don't collect too dry.

16. Move the awake noodles to the panel and cut into thick strips.

17. It stretches one by one, and it is easy to stretch after proofing.

18. After the water in the soup pot is boiled, turn to low heat, put the prepared strips into the soup pot, put them all in and turn to high heat and cook for about 1 minute. Don't worry that the first ones will be boiled.

19. The cooked noodles mixed with vegetables are delicious noodles.

Tips:

1. Cook the noodles for another minute after putting them in. The noodles are very strong and won't be bad for a long time.
2. The side dishes vary according to taste.
3. Don't keep the vegetables too dry, leave some noodles in the soup.