Lamian Noodles, also known as vermicelli or cold noodles, is made of fine wheat flour and pulled by hand, which is thin and long, hence its name. It is also called cold noodles because it should be washed with cold water after cooking.
Lamian Noodles is one of the main meals for the Uighurs in Hotan. Uighurs eat Lamian Noodles and pay attention to dishes. Lamian Noodles cuisine is usually made of mutton, chili pepper, celery, radish and cabbage. Better ones have to be cooked with oily meat. Pay attention to color, fragrance and taste when cooking. Generally, it should be red, yellow and green. Mix the cooked food into Lamian Noodles and it will taste unique. The Han people who live here also like to cook Lamian Noodles in their daily life.
Lamian Noodles's practice is generally as follows: choose the best fine flour and mix it with proper amount of salt water. If there is too much salt, it will not open, and if there is too little salt, it will lack toughness. If it is not long, it will break. Therefore, salt must be put in moderation. After the noodles are made up, cut the noodles into small pieces, knead them into thick strips 3cm long, put them on a big plate, put clear oil on them, cover them with a wet cloth, and "wake up" for 2 minutes, commonly known as "wake up medicine". After "waking up", the face can be opened. For thinning, sometimes the noodles can be twisted into thin strips and put on an oiled chopping board, then they are thinned and boiled in a boiling water pot. After being cooked, they are fished out and put in cold boiled water to make them tough and not sticky, and then they can be put into a plate and mixed with fried dishes, and added with vinegar and chili pepper for eating.
In big restaurants, it's not like Lamian Noodles. White-case chefs cook Lamian Noodles with a lot of noodles, each of which is at least one or two kilograms. Skilled chefs can pull more than ten kilograms of noodles at a time. Dough dangling in the chef's hands, snapped, his arms were light, his movements were harmonious, and his posture was graceful. Lamian Noodles danced up and down in an arc, which really looked like an acrobatic performance, but in three or five minutes, a piece of dough competed into hundreds of silver wires and flew into the pot.
One way to eat Lamian Noodles in a restaurant is to put the washed noodles on a plate and pour them with soup. Another way is to cut Lamian Noodles into short pieces, and then put clear oil, shredded pork, onion, tomato, chili pepper, pepper powder, salt, garlic and other condiments in a wok, and stir-fry to get fried noodles. Its flavor is quite different from that of Lamian Noodles. Slightly sour and spicy, it tastes oily but not greasy, appetizing and refreshing, and it is also very popular among people.
the practice of pulling stripes in Xinjiang! Xinjiang noodles are also known as Lamian Noodles in Xinjiang or mixed noodles (not Lamian Noodles in Lanzhou)!
If it is an authentic Uighur restaurant in Xinjiang, you must never say that you want to eat rice noodles.
Because people don't know what a gangster is, it's what the Han people call it. (:
Ingredients: northern white flour (because it is cold in Xinjiang, the growth period of wheat is very long, and the flour produced is very chewy and chewy, unlike the grey flour in Chongqing), mutton (indispensable DD, which is eaten by people in Xinjiang), leather teeth (that is, onions), tomatoes, and seasonal vegetables (generally green peppers and beans, as long as you like).
ingredients: onion, ginger, garlic (necessary, there is a garlic on every table in restaurants in Xinjiang), salt, monosodium glutamate, salad oil, cumin (as it is called in Xinjiang, it seems that most people call it fennel), and a pot of cold water (you will know what to pull at last, hehe)
1: First of all, flour is mixed, and it is best to add salt to the water for flour. The surface of the strap should not be too hard, otherwise it won't open. And put some oil on the combined surface, and then cover it with a wet cloth to wake up for a while. This is the same as the process of making jiaozi. Never pull it as soon as it is closed! If you are lazy, I can tell you a secret! Buy that kind of thick handmade noodles, so that you can directly see the cooking below. Although it's not very authentic, you can make do with it! )
2: Start cooking, buy mutton and cut it into thick slices, then feed it with salt and cooking wine for later use. Dice seasonal vegetables, cut tomatoes, shred half the leather teeth, and set cumin aside.
put the oil in the pan and bring it to 8% heat. First, row the mutton slices and then take them out.
Burn the oil again, stir-fry the chopped tomatoes, let the oil explode, add some cooking wine, leather teeth, cumin (more is ok) and seasonal vegetables. Stir-fry a few times and season with salt and monosodium glutamate. If you think the soup is not enough, you can add some water. Pour in the oiled mutton slices.
if there is too much water, consider adding some water starch. But it's best not to put it.
3: To start Lamian Noodles, it depends on your skills. Cook the pulled noodles (which look a little rough) in water, then fish them into the prepared cold water, put them on a plate, and pour the cooked stir-fry into the cooked noodles. OK, get ready for dinner!
a plate of delicious mixed noodles is finished! I can eat 2 large plates at a time! (Generally, people in Xinjiang use 12-inch plates to install them. Awesome! ! )