1.
The first is to make the noodles. According to the order of the above pictures, the explanation is as follows,
Fill the basin with flour, prepare a small bowl of cold water, and add a small teaspoon of salt.
While continuously pouring water into the noodles, stir the flour by hand.
The flour gradually forms a dough. Don't add more water at once, because one side is too thin.
After forming a dough, keep pressing the dough softly, the more you knead, the more refined it is.
After kneading into a ball and the surface is smooth, sprinkle some flour on the chopping board and start to wake up.
Cover the dough with a
2. What kind of dish the sliver goes with depends entirely on personal preference. There are dozens of collocations in Xinjiang. I like celery. Today I prepared lamb, celery, a little Chinese cabbage, tomatoes, peppers, a small ball of chopped peppers and a clove of garlic. Uyghur family cooking uses very little seasoning, almost only salt. Pay attention to the taste of the ingredients.
3.
In about 20 minutes, the noodles will wake up. This is related to the temperature. It will be faster in summer. Look at the combined pictures.
Poke the dough with your finger, it is easy to sink into a pit, and will not recover anymore, and wake up.
Knead the dough into long strips, then knead evenly, and cut into 15-20 cm long strips. See the picture for the thickness and feel it. Coat the surface with food oil to prevent dryness and adhesion. Roll each one to the thickness of your little finger and twist it up.
After panning a layer, apply oil
4.
The cooking process is shown in the picture above.
Heat a little oil and stir-fry the mutton slices. After the slices are all white, add minced garlic and fry.
Add chopped chili when the meat is fried dry, and fry for 30 seconds.
Add diced tomatoes, Chinese cabbage, celery, and peppers in turn.
Add a spoonful of salt and a spoonful of soy sauce, and stir-fry well.
It feels almost the same, add half a cup of starch water, boil and raise the pot.
Not bad, the starch water is added to make the soup a bit thicker.
5. Go down to the boiling water and stir it with chopsticks to prevent adhesion.
6. About 5-6 minutes, the noodles float up and are a little transparent. It's okay. Take it out, let it run in cold water, and serve.
7. How crystal clear, looks good, right?
8. eat
