Xinjiang Pianzi Soup and Rice (mother’s Craft)
1.
Slice the lamb in the shape you like and set aside. If you like meat, you can put more, and if you don’t like it, you can make less (you can also use beef)
2.
Tomatoes should be cut into small pieces as much as possible for frying. (Xinjiang rice soup must not be without tomatoes. If you don’t have tomatoes, you can use Xiaochu’s tomato sauce instead)
3.
Cut the onion into small pieces, the potatoes into small cubes, the wild mushrooms into shreds, and the garlic into pieces. (You can use green onions without onions. The general side dishes include tomatoes, potatoes, carrots, chamagu, green radishes, fungus, shiitake mushrooms, celery, Shanghai green, coriander, and some Hui people make soup and rice soon after they are out of the pot and sprinkle a handful of chopped leeks. It’s also very fragrant! Unfortunately, I didn’t have the opportunity to learn this craft. You can also choose a few of them you like. The color of the dishes should be matched. it is good)
4.
Cut the celery into sections and add some chopped coriander (this is the wild celery grown at home and the celery you can buy on weekdays is slightly different. It is better to put hairy celery in the soup)
5.
Mix flour + a little salt + water into a soft and suitable dough. The dough should not be too soft. Use a rolling pin to roll the dough into a cake shape, grease both sides and cover with plastic wrap for later use. When starting to pull the noodles, cut into wide strips and pick up Use two fingers to squeeze and stretch the noodles alternately. (Usually, the noodles are mixed first and then the side dishes are prepared. When the side dishes are ready, the pan will be rotten and the noodles can be pulled. The longer the waking time, the better the noodles.)
6.
Put lamb, salt and pepper powder in a hot pot and stir fry (Xinjiang rice soup seasoning must not be less pepper powder, and lamb mutton relies on pepper powder!)
7.
Stir fry the lamb and turn it slightly yellow (fry the moisture in the lamb))
8.
Pour potatoes, onions, wild mushrooms and garlic into the pot and stir fry
9.
Put the tomatoes and stir-fry the tomatoes until they are fried, and add a little soy sauce.
10.
Stir-fry until the tomatoes are completely sautéed and boiled with water. If there are more side dishes such as potatoes, sauté a little longer. (Fry potatoes for a while. Carrots are similar to poorly cooked vegetables and are easy to cook, and they all fry out the aroma of the food)
11.
You can pull the dough until the water boils for about five minutes! (When pulling the noodles, adjust the heat to medium and low heat and then quickly pull the noodles. If you pull it too slowly, it will affect the overall taste.) When half of the noodles are pulled, stir the noodle soup with a spatula and continue to pull the noodles. According to the mixing, it can be seen that the thickness is to be determined afterwards. The soup and rice are too thin to eat, and too thick to taste worse. These are all according to your own preferences! (Generally, Xinjiang people make soup and rice with slightly more soup, and the rest will taste better when heated, and if you eat the second bowl of noodles, it will absorb some of the soup.)
12.
After the dough, pour into the chopped celery and coriander. You can also add minced garlic (that is, easy-to-cook leafy greens), stir and season, add salt, vinegar, and pepper. (My mother’s habit of cooking is to put onions and garlic when frying meat. But many people like to sprinkle minced garlic at the end of the cooking. It depends on everyone’s preference! I just truthfully recorded what my mother did.)
13.
❤️Thank you very much everyone likes my mother's Xinjiang jellyfish soup and rice. This is a video of my mother who is also an old Xinjiang man jerking off the noodles. The technique is very beautiful! Mother's hands are also the most beautiful! ❤️ (When my mother heard that the filming of the video was more standardized and slower, according to the usual movements of the mother's hands, I would not have such a coherent movement of my mother, just pulling one by one)
14.
❤️In addition to pulling the noodles, you can also buy some cat ears and put them in the soup, which is also delicious😋
Tips:
*You can put vegetables in the soup rice according to your preference. The celery in the soup rice is my favorite. You can also put fungus, shiitake mushrooms, wild mushrooms, and green vegetables. The size of the dishes for making soup and rice should be cut into small portions and not too much, and the color of the dishes can also be matched. The soup rice should have more soup, even if you can’t finish it, it’s good to eat it next time when it’s hot. Some people in Xinjiang especially like to eat leftover rice soup, which is thick and waxy. It is very tasty. Add some water when it’s hot. Just fry!
*The step of removing the fried meat is just plain soup and rice as it should be!
*Lamb is the most delicious soup and rice! It can also be made with beef tenderloin. You can also use beef and mutton soup for the most nutritious and tasteful!
*There are some words in the recipe that are verbose but more detailed. I just want to fully express the possible problems in the production and why it is necessary. I also want everyone to fully understand the experience of making soup and rice, so as not to waste ingredients! If you have a strong understanding, please ignore it!
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