Foreword

Once again, I have challenged Xinjiang cuisine, which is quite successful. Things that seem very complicated can be done well as long as I put my heart into it. Learning to cook home-cooked dishes is coming to an end, and I still have to stick to it.

materials

main ingredients: flour 2g；;

Accessories: 1g beef, 1 potato, 1 tomato, appropriate amount of salad oil, salt, 5g green vegetables, 2 cloves of garlic, appropriate amount of dried chili shreds, 4 slices of ginger, 1 teaspoon of balsamic vinegar

1

Add a little salt to the flour and mix well.

2

add water several times and make it flocculent.

3

Knead into smooth dough, cover it with wet gauze and wake up for 2 minutes.

4

After 2 minutes, knead the dough again, apply a little salad oil to the panel, roll the dough into a rectangle about 1cm with a rolling pin, apply salad oil evenly on it, and cover it with plastic wrap for 3 minutes.

5

Dice potatoes and tomatoes and wash vegetables for later use.

6

Dice the beef for later use.

7

Slice garlic cloves, slice ginger and shred pepper for later use.

8

Cool the oil in a hot pan until the oil is 7% hot. Add garlic slices, ginger slices and shredded pepper and saute until fragrant.

9

Add diced beef and stir well.

1

add diced potatoes and stir well.

11

add diced tomatoes and stir-fry to get water.

12

add water and bring to a boil.

13

Cut the awakened dough into wide strips.

14

Press your finger on it to make the thick noodles thin.

15

Hold both ends of the dough sheet with both hands, gently pull it, and the dough sheet will become thin and long. Then, hang the elongated noodle on your left wrist, hold one end with your left thumb, and the right thumb will quickly pull off a nod left by your left hand and throw it into the noodle soup.

16

All the noodles are pulled into dough pieces and stirred with a spoon.

17

Add vegetables and bring to a boil.

18

add appropriate amount of pepper and garlic slices.

19

Add balsamic vinegar and serve.

Tips

1. Dough must be fully awake.

2. Pull the dough pieces quickly, or the dough pieces will be uncooked and cooked unevenly.

3. It is best to turn the soup pot to low heat when pulling the noodles.