2, wake up time to prepare soup rice vegetables: onions, potatoes, carrots, tomatoes, cherry tomatoes, Pleurotus eryngii, spinach, shallots and parsley. Dice onion, potato, carrot, tomato and Pleurotus eryngii; Cut spinach, shallots and coriander into large pieces.
3. Roll the proofed noodles into large pieces, grease both sides, cover with plastic wrap and proofe for 30 minutes.
4. Stir-fry the cut fat mutton with low fire. Note: If the mutton you buy is particularly fat, you can cut off the fat and use it for cooking soup and rice.
5. Then add onions, potatoes, carrots and tomatoes, stir-fry until soft and add salt to taste. Scoop a few spoonfuls of mutton soup and mutton into the pot. Add cherry tomatoes and Pleurotus eryngii, cover and cook.
6. Cut the proofed dough into several small strips with a knife. Hold both ends of a short piece of tape, gently stretch it, and pull it all out in turn. Note: This will save some time for beginners.
7. Then boil a pot of water, take a noodle, break it into small pieces, put it in a boiling water pot, and make it all in turn. The dishes in the soup are cooked here, and then the spinach is put into the pot and blanched.
8. Finally, sprinkle some pepper so that the mutton and vegetable soup is ready. Put the soup, noodles and mutton in a bowl and sprinkle with some coriander. This is Xinjiang mutton soup rice.