1, dough mixing
Slowly add warm water to the flour, while adding water, draw a circle with chopsticks and stir until it is flocculent (80% water should have been added at this time); Knead the dough by hand and add the remaining water bit by bit according to the hardness of the dough. The temperature and humidity of flour are different in different areas, so don't add all the water at once. Knead the dough with a slightly rough surface, and wrap the "awake" surface with a clean wet cloth or non-toxic plastic film. If the room temperature is low, put it in a warmer place. It takes about 30 minutes at normal room temperature. You can prepare the vegetable part when you wake up.
Dice carrots and mushrooms (about 1cm cube) as shown in the figure; Dice the stem of Chinese cabbage and cut the leaves into pieces; Soak dried Lentinus edodes in warm water, squeeze out water, and cut into small pieces, leaving water; Chop onion and ginger, and chop coriander; Mutton is cut into small strips, which is slightly thicker than cooking. Prepare pepper oil before cooking.
Put oil in a cold pan (oil is essential, otherwise it will turn into cooking). First, add dried chilies, stir-fry with low fire until the chilies become dark (turn off the fire immediately when the chilies become dark, which is easy to paste), drain the chilies, take them out, reheat the cooking oil with the remaining oil until it starts to smoke slightly, then add mutton, stir-fry with medium fire until the colors become dark, and the meat begins to lose moisture. Add minced onion and ginger, dried shredded Chili, stir-fry until fragrant, and add appropriate amount of soy sauce. Add diced radish and stir-fry for about one minute, then add diced mushrooms and stir-fry until the radish is soft and cooked. (The key point here is to stir-fry without boiling the pot to prevent the vegetables from coming out of the water. Only by frying in oil can the flavor of vegetables and meat be fully presented. ) after frying, put the bowl in the bowl for later use.
You can fry the dishes in advance. If you don't eat it right away, put it in the refrigerator when it gets cold, and take it out one hour in advance when you want it next. Take another pot and add about 1.5 liters of water. Note: The pot mouth is spacious and convenient for Lamian Noodles. Dough can be treated in boiling water:
The dough after proofing looks smooth, and it is called smooth dough after rubbing it a few times. Cover with plastic wrap and let stand for 15 minutes. (This step can be done while cooking, if you don't mind rushing, haha) Grease the chopping board and dough, roll out the dough to a thickness of about 1 cm, grease the knife, and cut into noodles with a width of 1.5 cm. Be careful not to stick. Pick up a noodle and press it alternately from bottom to top with your thumb, and it will become about 3 cm wide, like a belt. When the water is about to boil, you can pull the noodles (that is, small bubbles keep popping up at the bottom of the pot): lengthen the squeezed noodles a little, so that the noodles are thinner. Lamian Noodles's method is as shown in the figure-the left and right index fingers and thumb hold the noodles, and the middle finger holds the bottom. Lamian Noodles, don't be much bigger than your thumb. Pull some noodles and stir the noodles in the pot slightly to prevent adhesion. In this process, just keep the water slightly boiling, and don't cook it with strong fire. Otherwise, after all the noodles are cooked, confirm the amount of water (if there is too much water, the soup and rice will be thin and the taste will be light; But not too little water. If there is too much water, scoop out some. If there is too little water, add some boiling water. Judging by the number of people and their own preferences. Pour the fried vegetables and tomato sauce into the pot, stir, turn to high heat, add salt and chicken essence, and add black pepper and white pepper if you like. After boiling, turn off the fire, add vegetables and stir well. You can finally eat it! Put it in a big bowl and add some coriander. There is one link that cannot be saved: black vinegar and oil must be added. This is a must for Xinjiang people to eat soup and rice, otherwise the taste will be greatly reduced. If you like, adding garlic will be more enjoyable! ! Tips Many people like to change the menu, but please make clear the function of each material first, such as cooking with oil, avoiding water, and some people are afraid of putting less oil on fat meat, so they can only make noodle soup, not Xinjiang soup rice. Strong fragrance, sour and spicy is the most basic.
Precautions:
1, Xinjiang soup rice must not be cooked too much, and the soup in the pot should be "wide", otherwise the rice will be too thick;
2, soup and rice should be basically guaranteed to be eaten at one time, and try not to leave it, otherwise it will easily thicken;
3. When cooking soup and rice, you should give full play to your personal imagination and try to make the soup delicious. You can choose different colors of vegetables to match, so that the color of soup and rice will be very attractive and appetizing; But don't eat too much. It's not vegetable soup after all. The amount of meat should be enough to make the food delicious. You can use fresh tomatoes in summer, but at last, add some ketchup to increase acidity and color.
4. If it is too complicated and troublesome to pull the dough, you can also thin the dough instead of flattening it like Lamian Noodles, and then pull it into pieces about 3 cm long in the pot. Xinjiang people call it "firecrackers" because it looks like firecrackers! But the taste is definitely not as good as the top strip.
5, the pot must not add vinegar, because the remaining noodles will be soaked in vinegar without toughness, just add it directly to the bowl!