Ingredients: northern white flour, mutton, skin sprouts (onion), tomatoes, seasonal vegetables (usually green peppers and beans)

Ingredients: onion, ginger, garlic, salt, monosodium glutamate, salad oil, cumin, a pot of cold water [2]

Production process

1. First of all, mix the noodles, and the water for mixing the noodles is preferably water with salt, so that the noodles are more delicious, and they are very refined and have tendons. The surface of the strap should not be too hard, otherwise it won't open. And put some oil on the good surface, and then cover it with a wet cloth to wake up for a while.

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 oil in the pot and heat it to 80%. 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 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.

3. Start Lamian Noodles, boil the pulled noodles in water, then fish them into the prepared cold water, put them on a plate, and pour the cooked stir-fry into the boiled noodles. OK, get ready for dinner! [2]

Production key

1. When mixing noodles, the salt should be appropriate. If there is less salt, it will break easily, and if there is more salt, it will not open.

2. The surface cannot be hard or too soft;

3. After the surface is mixed, touch the surface with clear oil, cover it with a wet cloth or cover for at least half an hour, preferably 2-3 hours;

4. Noodles must be fried with green pepper or celery or spinach, otherwise it will not be delicious. [2]