Main Ingredients

Flour

400g

Tomatoes

400g

Garlic Scarells

200g

Green Chili Peppers

100g

Mutton

200g

Side Ingredients

Amount

Salt

Amount

Onion

Amount

Dried red chili pepper

Amount

Garlic

Amount

Pepper

Amount

Chicken essence

Amount

Steps

1. Ingredients: Flour Garlic Scare Salt Vegetable Oil Lamb Tomatoes Sundried Red Peppers Chicken Essence Onion Pepper Green Chili Peppers

2. Add the flour to the basin, pour the bowl of salted water gradually into the basin and then stir to start mixing the noodles, take the noodles out of the basin and then knead them constantly on the board. You can also stop for a few minutes and then knead again until the surface of the noodles is smooth,

3. make a dose, smear with vegetable oil, cover with plastic wrap, wake up for more than 2 hours

4. garlic shoots washed and cut into long segments, tomatoes washed and cut into chunks mutton sliced into thin slices, shredded onion, garlic minced standby green chili peppers cut into chunks

5. the wake up the dose of pulling a long strip of pasta, that is The noodles should be thinner than the head of a chopstick.

6. Put the noodles into a pot of boiling water, then pull them out when they are cooked and put them under cold water

7. Drain the cold water and put them on a plate. You can also eat it directly without cold water, depending on whether you like cold or hot noodles.

8. When the oil is heated to 70%, pour in the lamb slices and stir fry

9. In turn, put dry red chili pepper onion block green chili pepper, garlic and garlic shoots stir fry,

10. Add tomatoes (tomatoes should be half rotten and half not rotten as good), pour in the right amount of water to keep stirring

11. Add salt and pepper, stir fry a few times evenly out of the pot to plate.

12. To serve, pour the garlic scape mixed vegetables into the noodles, stir and serve. Bright color, soup mouth red oil, noodles tendon, has a strong aroma of tomato and lamb, real civilian food!

Tips

The salt should be moderate when mixing the noodles, less salt is easy to break, more pulling open. Is the noodle can not be hard nor too soft. After the noodles and good to touch the surface of the clear oil, covered with a damp cloth or cover at least put (wake up) more than half an hour, 2-3 hours is better. Use salted water to mix the noodles, the ratio of salt to water is 3:7. Authentic Xinjiang noodles should be made with mutton, if you don't like mutton, you can replace it with pork or beef. I this method family most often do.