Latiaozi is also called Xinjiang noodles.

Originated from immigrants in the Hexi Corridor of Gansu Province.

Residents in the Hexi Corridor area of ??Gansu Province have been eating ramen noodles for generations, and the workmanship is fine. Later, as the residents of the Hexi Corridor gradually immigrated to northern Xinjiang, this kind of noodles gradually spread in Xinjiang. There are many ways to make noodles in Gansu, which are more popular than in Xinjiang.

The varieties of "vegetable noodles" are more diverse.

Because it is made with vegetable noodles, it is named "Xinjiang Noodles".

Method 1 for making Latiaozi: Ingredients: Northern white noodles, mutton, Pi Yazi (onions), tomatoes, seasonal vegetables (usually green peppers and beans) Ingredients: onions, ginger, garlic, salt, MSG,

Salad oil, cumin, a basin of cold water? Production process 1. First, knead the noodles. The water for kneading the noodles is preferably water with salt added, so that the noodles will be more delicious and chewy.

The surface used to make the strips should not be too hard, otherwise they will not be able to be pulled apart.

And you need to apply some oil on the mixed noodles, then cover it with a basin or wet cloth and let it rest for 15 to 20 minutes. Remove the basin or wet cloth and then knead the noodles vigorously. If you do this three times, the authentic Xinjiang noodles will be ready. Just wait.

It’s done.

2. Start cooking. Buy the mutton and cut it into thick slices, then add salt and cooking wine and set aside.

Dice the seasonal vegetables, cut the tomatoes into slices, cut half of the skin into strips, and set aside cumin.

Put oil in the pot and heat it until it is 80% hot. Score the mutton slices first and then take them out.

Heat the oil again, stir-fry the chopped tomatoes, let the oil explode, add some cooking wine, skin bark, cumin, and seasonal vegetables.

Fry for a few times and season with salt and MSG.

If you feel the soup is not enough, you can add some water.

Pour in the oiled mutton slices.

If there is too much water, consider adding some water starch.

3. Start ramen noodles, boil the noodles in water, and then put them into a basin. You can pour cold water or hot water according to your preference. The noodles will be more chewy. Of course, you can also put them directly on the plate without soaking the water.

, pour the prepared stir-fried vegetables onto the noodles, OK, get ready to eat!

?The key to making 1. When kneading the dough, there should be an appropriate amount of salt. If it is too little, it will be easy to break, and if it is too much, it will not be pulled apart; 2. The dough should not be hard or too soft; 3. After the dough is mixed, touch the surface with clear oil and cover it with a wet cloth.

Or put the lid on for at least half an hour, 2-3 hours is better, and the noodles must be cooked and kneaded at least twice; 4. There are many kinds of noodle dishes, and they all taste great. It doesn’t have to be a specific dish.

To eat, here are some recommended ones: fried pork noodles, fried pork noodles with celery, fried pork noodles with leeks, fried pork noodles with tomatoes, spicy onions and many more.

5. The most indispensable ingredient for mixing noodles is garlic. Peel the garlic and eat it with the noodles. It tastes great.

?How to make sliver noodles: 400 grams of flour, about 50 ml of water, 200 grams of mutton, 1 small stalk of celery, 1 tomato, half a cabbage, 1 pepper, half an onion, and a little ginger.

Seasoning: 5 grams of salt, 3 grams of pepper, 2 grams of chicken essence, and a little vinegar.

Production process 1. Mix the flour with water (add the appropriate amount depending on the softness and hardness of the surface) and add 1 point of salt to form a smooth soft dough, wrap it in plastic wrap and leave it for 20 minutes.

2. Wash and slice the mutton.

3. Wash the vegetables, peel those that need to be peeled, remove the seeds that need to be removed, and cut into similar-sized pieces.

4. Heat the pan with cold oil and slide the mutton until it changes color, remove from the pan and drain the oil.

5. Leave the oil and sauté the onions, ginger and rice until fragrant, add the vegetables and stir-fry, then add the mutton and seasonings to taste.

6. Take a clean pot and make water.

7. Plate the dough into a plate and brush with oil to wake up the dough.

8. When the water boils, pull the noodles into thin noodles and cook them directly in the pot.

9. Pour the cooked noodles into a large plate and top with the fried vegetables.

Tips from Chinese Recipe Network: 1. If you know how to pull noodles, just pull them directly to avoid the trouble of stretching them one by one.

2. If you like the noodles to be soaked in cold water, put them in water first and then put them on the plate.

3. Add a few drops of sesame oil after pouring on the stir-fried vegetables to make it taste more fragrant.

4. There are many varieties of vegetables, and the amount you put in them can be decided according to your family’s appetite.

5. I forgot to add tomato sauce when I was cooking! You can just add 6 tablespoons.

6. I made two flavors (to take care of people who don’t eat celery and cumin), so there are more varieties of dishes.

[3] How to make pulled tiaozi three Ingredients: low-gluten flour Accessories: beef, green pepper, red pepper, tomato, onion, ginger, garlic Xinjiang pulled tiaozi seasoning: Dimon tomato sauce, cumin, chicken essence, salt Method 1

. Add a little salt to 300g of warm water, pour it into the flour little by little, knead it into a dough, and let it sit for about 20 minutes.

2. Flatten the dough and cut into strips.

3. Use a brush dipped in oil to brush the surface, both front and back.

4. Roll the dough into strips that are thicker than chopsticks, plate them up, and then cover them with plastic wrap for about 1 hour.