Main Ingredients
Flour
400g
Lamb
100g
Potatoes
50g
Carrots
50g
Tomatoes
2pcs
Sides
Vegetable oil
12 teaspoons
Salt
10g
Spinach
60g
Scallion
10g
Garlic
3 cloves
Spicy peppercorns
3
Pepper
1 teaspoon
Balsamic Vinegar
1 teaspoon
Coriander
1 stick
Steps
1. Ingredients: Flour, Lamb, Potato, Tomato, Carrot
Supplementary Ingredients: Vegetable Oil, Salt, Spinach, Chili Peeler, Pepper, Garlic, Spring Onion, Cilantro, Balsamic Vinegar
2. Mix the Flour with Salt
3. Add water in small portions to form a smooth dough. Cover with plastic wrap and let it rise for about 20 minutes4. Knead the dough again, grease a panel with a little vegetable oil, place the dough on top, roll it out with a rolling pin into a rectangle about 1cm thick, grease evenly with vegetable oil, cover with plastic wrap and let it rise again for about 30 minutes
5. Wash and cut the tomatoes into small cubes
6. Wash and mince the green onions and cilantro, mince the garlic, and chop the chili peels. Garlic minced, spicy skin bubble minced
7. lamb sliced or diced
8. potatoes, carrots washed and peeled and cut into small dices, spinach washed
9. hot pan cool oil, oil heat 7 into the next green onions, spicy skin popped the flavor
10. under the lamb stir fry evenly
11. add potatoes, carrots, salt and stir fry evenly for a while
12. Add tomatoes and stir-fry the water out of the flavor
13. Add water and boil over high heat, turn to medium-low heat to keep the soup open
14. Wake up the good noodles cut into wide strips
15. Use your fingers on the top of the one after another, press down, press the thin
16. Pinch both hands to cook the pressed noodle at the ends of the gently pull the noodle becomes thin and long! After the noodles hanging in the left hand, ready for the following piece, face hanging on the left wrist, leaving one end of the left hand thumb gently enough to pinch; right hand thumb quickly and sharply the left hand to reveal a little bit of the head of the face pulled down, quickly thrown into the soup has been boiled; this is a technical job, the speed should be fast coherent to be forceful so that the face does not stick to the hand, and can also be as much as the block to pull out of the grab piece, so that all the grab piece are cooking time! Almost, if too slow, the front of the cooked through, the back of the pull piece is not cooked
17. Finally, pull the piece of all under the end, with a spoon, a stir (mainly to pull the piece does not stain each other with)
18. under the spinach on high heat to boil
19. add pepper, garlic and stir well,
20. drops of balsamic vinegar, sprinkled with the end of the shallot can be