Another challenge of Xinjiang cuisine, quite successful, seemingly very complex things, as long as the heart, can also do very well, learning to do home cooking to enter the end of the end, I still have to insist.

Materials

Main ingredient: 200g of flour;

Supplementary ingredients: 100g of beef, 1 potato, 1 tomato, salad oil in moderation, salt in moderation, 50g of bok choy, 2 cloves of garlic, shredded dried chili peppers in moderation, 4 slices of ginger, 1 teaspoon of balsamic vinegar

Xinjiang Soup and Rice

1

The flour is tossed in with a pinch of salt to mix well.

2

Add water in small portions and mix to a floury consistency.

3

Knead into a smooth dough and let it rise for 20 minutes covered with a wet saran wrap.

4

After 20 minutes, knead the dough again, grease a panel with a little bit of salad oil, use a rolling pin to roll out the dough into a rectangle of about 1cm, and then grease the top evenly with the salad oil, and let it rise for 30 minutes covered with plastic wrap.

5

Dice the potatoes and tomatoes, and rinse the greens.

6

Dice the beef and set aside.

7

Slice the garlic cloves, slice the ginger, and shred the chili pepper.

8

Heat a wok and cool the oil, when the oil is 70% hot, add the sliced garlic, sliced ginger and julienned chili peppers and pop them.

9

Add the diced beef and stir-fry well.

10

Add diced potatoes and stir-fry well.

11

Add diced tomatoes and stir-fry to remove moisture.

12

Add water and turn down the heat.

13

Cut the risen dough into wide strips.

14

Press your fingers on the top one at a time to thin the thicker pieces.

15

Two hands pinch the ends of the sheet, gently pull, the sheet becomes thin and long, and then the elongated noodles hanging on the left wrist, one end of the left thumb to pinch, the right hand thumb quickly pull down the left hand left a head of the head thrown into the noodle soup.

16

When so the noodles pulled into pieces, stir with a spoon.

17

Put in the green vegetables and boil on high heat.

18

Put in pepper and garlic.

19

Add balsamic vinegar and serve.

Tips

1. Make sure the dough is well risen.

2. Be quick when pulling out the pasta sheet, otherwise the pasta sheet will not be evenly cooked.

3. When pulling the pasta sheet, it is best to set the soup pot to low heat.