Dry fried noodles are a special feature of Xinjiang cuisine. Many Xinjiang people eat fried noodles every day, and cold noodles have become the most popular meal in Xinjiang. Dry stir-fried noodles are all kinds of cold noodles in Xinjiang, which are similar to ordinary cold noodles, but the taste is still different. The word "stir-fried" also overflows the fragrance of noodles. Friends who like spicy food and pasta, you must not miss this delicious food. It tastes spicy and delicious, especially suitable for lunch. Come and make one for yourself!

production steps: 1. firstly, knead the dough, 5g of medium gluten flour, which is 2-3 people's weight, add 2-3g of salt, add warm water several times, and then continue to mix with wooden chopsticks until it becomes floc. Knead the floc flour into dough for several minutes until the surface is smooth, cover it with a fresh-keeping bag and wake it up for about 3 minutes. 2. After 3 minutes, take off the batter, knead it evenly again, then divide the average value into two parts, take off a batter, gently press it into a cake shape, and then roll it flat again with a rolling pin. It is not necessary to roll it too thin, but it must be symmetrical. Sprinkle some vegetable oil on it slightly and rub it evenly. Cut the chaotic skin into strips about one centimeter wide with a knife. Knead the strips cut into small pieces slightly by hand, and make them slightly longer, without needing to be longer. Then put the well-kneaded noodles into the plate and go down round and round. Cover the fresh-keeping bag tightly and put it in the refrigerator for one night. This is done in order to get better plasticity.

3. Before starting beef Lamian Noodles, everyone must first boil a pot of water, and take the following ingredients from the water while boiling. One of them will be slightly longer and divided into several small piles, so it is not necessary to pull it carefully. This is also the first extension before cooking. This dish has been put in the refrigerator for one night, and its plasticity is much better than yesterday, and it will become very easy to pull. Then stretch and grab both sides of the surface, then play it gently on the chopping block, twice more, and use a little force until it is thinner. 4. Then put the pulled noodles into boiling water, and repeat the above process until all the fresh noodles are put into hot water, stir them properly until the noodles are cooked, then cool the boiled water again and control to dry for later use. This leftover noodle soup can be eaten with cold noodles at the back without throwing it away, which is also quite energetic

5. Slice the beef without being too thin. Then everyone pickled the beef and mutton, and put in some salt, rice wine, soy sauce and pepper noodles for 2 minutes. 6. Shred onion, cut amaranth and onion, and slice onion and ginger. 7. Boil the oil out of the pan or cool the oil in a hot pan, pour in the onion and garlic and their Xinjiang fresh peppers for saute, then add the salted beef and mutton and stir-fry until the color fades. 8. Put in a tablespoon of tomato sauce and Xinjiang Chili sauce, and there is no Xinjiang Chili sauce. Then pour in the onion, then add the steamed fresh noodles and stir well, then add the amaranth and its appropriate amount of salt seasoning, and stir well again to get out of the pot. I think it will look better to hold him in a dish. In fact, in many noodle shops in Xinjiang, this pastry is held in a dish. In order to enjoy this delicious noodle, I have paired it with garlic and noodle soup. Take a big mouthful when it's full, it's really delicious, and it's simply ecstasy.