Yellow-colored noodles are Xinjiang cold noodles, Xinjiang cold noodles, also known as yellow noodles, named for its yellow color, Uyghur called "Saiheke Axi", is a summer snack, the noodles have a main ingredient called pong ash, pong ash from the Gobi "stinking artemisia", which is a wild plant. It is a wild plant.

Introduction of yellow noodles

In Changji City, Qitai County, Miquan City, and other places among the Hui people, there are many famous yellow noodles pulling masters, pulling out the noodle as thin as a swimmer, flexible and chewy.

Coupled with the exquisite and unique ingredients, garlic, vinegar, spicy flavor, popular with the masses. In Changji Prefecture, the popular "barbecue with cold noodles" is a unique way of eating, but also favored by visitors from abroad.

The process of making yellow noodles is extremely delicate, and the operation is also very difficult. Pulling the master hands dance a piece of yellowish dough, sometimes stretched into a long strip, sometimes rotating twisted into a twist, like a juggling act, a group of seven, eight pounds of dough into a handful of fine fan-like noodles.

The yellow noodles cooked in the pot are yellow and shiny, and can be eaten with hot vegetables. It is a good appetizer and can be eaten to remove greasiness and clear away heat.

Materials

Flour 2500 grams, 25 grams of soda ash, 8 eggs, 50 grams of vegetable gourd, 250 grams of spinach, ash, wet starch, paprika, mustard, vinegar, garlic, salt, celery, oil, each appropriate amount.

Features

The noodles are fine and lubricated, sour, spicy and cool, for summer flavor snacks. Also known as Xinjiang cold noodles.

Yellow Noodle Practice

1. Add salt water, alkaline water and flour, add ash water and knead well. The dough should be oiled on the board, put on the kneaded dough, cover with a damp cloth and leave it to molasses. The vegetable fenugreek peeled, seeded and shredded, spinach, celery cut into pieces.

2. Boil water in a pot, pull the noodles into thin strips and put them into the pot, then pull them out when they are cooked and put them through 2 times of cold water, drizzle a little bit of oil and mix them, so that they don't stick.

3. frying spoon into the water to boil, into the vegetable gourd silk cooked, add refined salt, hit the egg flower, under the spinach to boil, with wet starch thickening into a marinade.

4. chili powder with hot oil splashed with boiling water mix thin, garlic mashed into mud, diluted with cool water, sesame paste diluted with cool water, celery into the frying pan fried.

5. Eat the cold noodles into the plate, poured with marinade, vinegar, garlic, oil chili, sesame sauce, celery on the into.