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What are the practices and ingredients of noodle mixing in Xinjiang?
Ingredients: mutton 50 or 100g, cooked noodles, celery, shredded Chinese cabbage, mushroom strips, garlic moss, onion, 2 slices of garlic, 2 slices of spicy skin, 1-2 tomatoes, and half a spoonful of pepper powder.

1, mutton is cut into pieces or strips for later use.

2. cut all kinds of vegetables.

3. soak the dried peppers in warm water in advance for later use.

4. Slice the onion (onion is also acceptable), soak the spicy skin and chop the garlic.

5, diced tomatoes, I use this homemade tomato sauce, open it directly and eat it. You can also put the finished tomato sauce, red, bright and sour.

6. Stir-fry the meat in oil.

7. Stir-fry the meat, add spicy skin slices, stir-fry it red and fragrant.

8. Add pepper powder and stir well.

9. Add shredded onion and saute until fragrant.

10, add tomatoes and stir fry a few times, add vegetables and stir fry, add some soy sauce and add salt until the tomato soup is a little thick. Those who like sour taste can cook a little vinegar.

1 1, add a little boiling water until the soup is enough to mix well, then pull the strips, add the minced garlic, and quickly turn it over and take it out.

12, put the vegetables and soup together, put them in a noodle dish, and you can eat them together.