Seeing this yellow face reminds me of going to Xinjiang with my friends in the previous summer vacation. At that time, it was already noon when we arrived, and we were very hungry, so we found a restaurant and wanted to eat something first. Later, my friend said that people here eat that yellow noodle. Why don't we eat noodles too?

I said this noodle is yellow. It's not dye paint, is it? As a result, my friend asked you if you could not be so dark inside. This is just cold noodles in Xinjiang. Because its color is yellow, it is also called yellow face.

Okay, I admit I'm a little dark inside. Later, after we ate this yellow noodle, we felt quite good. Noodles? Noodles are smooth, sour, spicy and cool, which suits my taste. ?

Later, when I came back, I still missed the taste of yellow noodles. Later, my friend told me that he had a friend from Xinjiang who could make this kind of yellow noodles. Why don't you learn from him and I'll ask you to make me yellow noodles in the future. Later, I took time to study for a few days, which was quite fun. Now I want to eat yellow noodles, and I can cook them myself at any time. I am very excited to think about it.

Let's share the practice with you now.

Prepare ingredients:

2500 grams of flour, 25 grams of edible alkali, 8 eggs, 50 grams of loofah, 250 grams of spinach, bitter fleabane ash (this thing is relatively rare, I want it from a friend in Xinjiang), wet starch, Chili powder, sesame paste, vinegar, garlic, refined salt, celery and clear oil. ?

Production method:

1. Mix the flour with light salt water and alkaline water, add the water of Peng ash and knead evenly. Grease the chopping board, put the kneaded dough on it and cover it with a wet cloth. Peel fenugreek, remove seeds, shred, and cut spinach and celery into sections.

2, add water to the pot to boil, pull the noodles into thin strips and put them in the pot. Take it out after cooking, pour cold water twice, pour a little clear oil and mix well to avoid noodles sticking together.

3. Boil the water in the pot, add shredded melon and cook, add salt, beat the plumeria evenly, cook the spinach and thicken it with wet starch to make a marinade.

4. Stir Chili powder with hot oil and dilute with boiling water, mash garlic, dilute with cold boiling water, dilute sesame paste with cold boiling water, and fry celery in an oil pan.

5. When eating, put the cold noodles on the plate, pour the marinade, mix with vinegar, garlic, oil pepper, sesame sauce, and add celery.

The most difficult step in this period is to pull the noodles into thin strips. I pulled it many times before, but it was uneven. It will be much better to practice a few more times in the future, so be patient with this face.

If you have friends who want to know more about food, please pay attention to my official WeChat account: Zhai Xiaoyang.