Preparation method:
Making ingredients
Main ingredients: northern white flour, mutton, skin sprouts (onions), tomatoes, seasonal vegetables (usually green chili peppers and bean curd)
Accessories: green onion, ginger, garlic, salt, monosodium glutamate (MSG), salad oil, cumin, a pot of cold water
Production process
1. The water used to make the noodles is preferably salted, so that the noodles will be better and tastier, and they will be very al dente. The noodle should not be too hard, otherwise it will not be able to be pulled. And and good surface to smear some oil, and then covered with a basin or wet cloth to wake up 15 to 20 minutes, will be removed from the basin or wet cloth and then with a strong and noodles, such as three times, the authentic Xinjiang mixing noodles on the living well, just waiting for the pot.
2. Begin frying vegetables, mutton buy back cut thick slices, and then fed with salt and cooking wine, standby. Seasonal vegetables diced, tomatoes cut, skin teeth half shredded, cumin spare.
Put the oil in the pot and heat it to 80%, first the lamb slices go down and scratch it, then fish it out.
The oil will burn a little more, under the cut tomatoes stir fry, let the oil burst up, put some wine, leather teeth, put cumin, seasonal vegetables. Stir fry a few times, put salt, MSG to taste. If you think the soup is not enough, add some water. Pour in the over-oiled lamb slices. If there's too much water consider putting in some water starch.
3. Begin to pull the noodles, will pull the good noodles over water to cook, and then fished into the basin, according to their own preferences over cool water or hot water, over water will make the noodles more strong, of course, but also can not be water directly on the plate, to the top of the pour into the well done stir-fried vegetables, OK, ready to open the meal!
The key
1. Salt should be used in the right amount when mixing the noodles, if the salt is too little it will be easy to break, if it is too much it will not be able to be pulled apart;
2. The noodles should not be too hard or too soft;
3. The noodles should be covered with a damp cloth or a lid and left to stand for at least half an hour, or even better, 2-3 hours, and then be risen, and then mixed again and again more than 2 times;
4. Mixed noodle dishes can have a variety of flavors are great, it does not have to be what the dish is delicious, here are a few recommended: over-fried meat with noodles, celery fried meat with noodles, leeks fried meat with noodles, tomatoes and spicy onions fried meat with noodles and so much more.
5. Mixed noodles can not be less than garlic, garlic peeled and noodles on the eat excellent flavor.