The practice of mixing noodles in Xinjiang: main ingredients: Xinjiang white flour (because it is cold in Xinjiang and the growth period of wheat is very long, the flour made is very strong and chewy, unlike the white flour in the mouth), mutton (popular in Xinjiang) or beef, skin buds (that is, onions), tomatoes, seasonal vegetables (generally green peppers, beans, Chinese cabbage and so on). ), as long as you like. Generally, peppers are essential)! Ingredients: onion, ginger, garlic (essential, there is a garlic on every table in restaurants in Xinjiang), salt, monosodium glutamate, salad oil and cumin. There is also a basin of cold boiled water for standby. 1 first, mix the noodles, and the warm water used for mixing the noodles can be properly salted, so that the noodles are delicious, delicious and energetic! Noodles should not be too hard, otherwise they won't open or too soft, otherwise the cooked noodles will not be exquisite. Then cover the lid or wet cloth to wake it up for a while and then knead it (about a quarter of an hour, Xinjiang is relatively dry, and the dough will crust without cover) until the dough is smooth and delicate. 10 minutes or so, roll it into dough with a thickness of half a centimeter, cover it with plastic wrap or rub it into a finger-thick plate, and roll it out. All parts of the dough should be oiled to prevent sticking. You can't pull the dough immediately after mixing! You can't open it like this. You need to wake up for a while (half an hour). Of course, it is better to stay awake for a long time. It should be noted that when the indoor temperature is too low, the surface cannot be pulled open. 2, start cooking, fresh mutton or beef slices, pickled with starch pepper powder (not cumin), set aside. Dice seasonal vegetables, shred tomatoes, shred half skin buds, and set cumin aside. Put oil in the pan, heat it to 90%, and fry mutton or beef in the oil pan. This is oily meat. Be careful not to fry beef and mutton for too long, or the meat will be too old to bite. Then boil the oil, choke the pot with onion, garlic and pepper, stir-fry the cut tomatoes, let the oil burst, put the skin buds, put the cumin (usually not put it, usually only when roasting mutton) and seasonal vegetables. Season with salt and monosodium glutamate. If you think the soup is not enough, you can add some water. Pour in the oiled mutton slices. 3. Lamian Noodles, it depends on your ability. Cut the face to the thickness of your fingers (if it has been twisted into strips, you can pull it directly) and stretch the face evenly. The thickness of the drawn surface should be uniform, which is about the thickness of the mouse line. Add cold water to the middle of the pot and cook the Lamian Noodles once or twice. Don't overcook it, or the noodles will be bad. Then take it out and put it in a prepared pot of cold water, put it on a plate, and pour the fried vegetables into the cooked noodles. Ok, get ready for dinner!