Main ingredients: Xinjiang white noodles (Xinjiang because of the cold, wheat growing period is long, the flour produced is very glutenous, chewy, not like the mouth of the white noodles), mutton (Xinjiang people love to eat) or beef, skin sprouts (that is, onions), tomatoes, seasonal vegetables (generally green chili and bean curd, cabbage, etc., as long as you like can be. Generally chili peppers are essential)!
Ingredients: green onions, ginger, garlic (essential, in Xinjiang restaurants have a head of garlic on every table), salt, monosodium glutamate, salad oil, cumin. There is also a pot of cold boiled water to spare .
1, first of all, and noodles, and noodles with warm water can be appropriate to add a little salt, so that the noodles to be delicious, and eat up very fine, gluten! Do pull the noodles can not be too hard, or can not pull, and not too soft, or cook the noodles are not fine. Then cover the lid or wet cloth to wake up for a while and then kneading (about a quarter of an hour or so, Xinjiang is drier, do not cover, then, the surface of the surface will be crust), until and good dough smooth and fine uniform. 10 minutes or so rolled into half a centimeter or so thick crust in the board smeared with oil to cover with plastic wrap or rolled into a finger thick and thin disk into a roll, the face of the surface of the various parts of the should be smeared with oil to prevent the sticking of the surface and good and can not be pulled immediately after the pull! That is not open, to wake up for a while (half an hour) to do, of course, wake up a little longer better. One thing you must pay attention to is that when the temperature in the house is too low, the noodle can't be pulled out.
2, the beginning of the stir-fry, fresh lamb or beef slices, with starch and pepper marinade (can not put cumin), standby. Seasonal vegetables diced, tomatoes cut, skin sprouts half shredded, cumin spare.
Pot of oil, burn 9% hot, hot oil put lamb or beef stir fry pan, this is the oil meat. Note that beef and mutton stir fry time can not be too long, otherwise the meat is too old, will not bite.
The oil will boil again, with onion and garlic, chili choking pot, under the cut tomatoes stir fry, let the oil burst up, put the skin buds, put cumin (most people do not put, generally only in the roast lamb when the cumin), seasonal vegetables. Season with salt and MSG. If you don't think the soup is enough, add a little water. Pour in the over-oiled lamb slices.
3, pulling noodles, it depends on your skills pull. Cut the noodles into finger thickness (has been rolled into a strip can be directly pulled), even force to pull the noodles long, pull out of the noodle thickness should be uniform, about the thickness of the mouse line. Will pull the noodles, down the middle of the pot can add cool water once or twice cooked, not cooked too much, otherwise the noodles are not fine, and then fished into the ready pot of cool water over a little bit, plate, to the boiled over the surface of the water poured into a good fried vegetables, OK, ready to open the meal! A plate of fragrant noodles is finished! I can eat 2 big plates at a time!