Ingredients: tomato sauce, soy sauce, chicken essence, salt.
First of all, the most important thing is to mix noodles. Because the dough has to be pulled and pulled, it should be soft, add more water, and put a little salt in the dough water, so that the dough is quite hard. After mixing, make the dough into strips two fingers thick, put some oil on it, put it away, cover it and keep it for a while, as shown in the figure.
Then make noodles, boil a pot of water, let the water slurp, and you can pull it out and throw it into the pot. Pick up the freshly made noodles, press them into a flat shape with your thumb and forefinger, then pull them away, and finally pull them into small squares and throw them into the pot.
take back
Pull a piece
Repeat the above pull until all the noodles are ready, and move quickly, otherwise the noodles that go down first will be cooked too soft. After cooking, pick up all the noodles, mix some oil and put them aside. Be sure to shake them off to prevent them from sticking together. Then start cooking, heat the pan, put oil, fry mutton first (authentic xinjiang cuisine will eat mutton, of course), and add some soy sauce.
Then add vegetables, celery, onion and green vegetables, which is about 1: 1: 1. Because celery and onion are very tasty, this dish omits onions, ginger and garlic! Stir-fry for a while, add the tomato pieces (medium size is enough), then add about 3 tablespoons of tomato sauce (tomatoes have no water, so the dishes won't be very dry, and tomato sauce is essential to improve taste and color), stir well, add the freshly cooked noodles, stir well, add chicken essence and salt, and you can go out. Absolutely authentic Xinjiang fried noodles are ready!
The secret of this dish is onion, celery and ketchup.