Noodles with garlic sprouts -- Xinjiang flavor(suan tai ban mian xin jiang wei dao )

Noodles with garlic sprouts -- Xinjiang flavor

Introduction:

"Noodles" is called "langerman" in Uighur. It is a name card of Xinjiang cuisine. Eating noodles and traveling in Xinjiang has become an unforgettable detail for many tourists. Noodles, commonly known as La tiaozi: a kind of wheat flour products directly made by hand without rolling and pressing. It is a popular pasta for people of all ethnic groups in Xinjiang, especially Uygur and Hui people. Xinjiang has a cold climate, long growing period of wheat, gluten road of flour and chewy head, which is the most suitable for sliver making. Mutton is a must. People in Xinjiang all eat it. There are three main dishes of noodles, namely, onion and tomato. Other side dishes depend on your favorite and seasonal vegetables. Xinjiang mixed noodles is a staple food with the combination of vegetables and noodles. It is mainly made of flour, supplemented by vegetables. Besides, the dishes can be meat or vegetable, and the taste can also be determined by individual taste. Very suitable for northern people's eating habits. In Xinjiang, noodles is a delicious food that everyone can make and like. There are many kinds of noodles, such as beef, mutton, garlic moss, egg, pickled cabbage, fried meat, minced meat, beef, chicken, leek, shredded potato and so on. The noodles are the same, mainly because of the changes in the dishes. All kinds of halal dishes with a little soup can be used as noodles. When eating noodles, you usually pour the vegetables on the noodles and mix them with chopsticks to make the noodles absorb part of the soup

Production steps:

Step 1: Ingredients: flour, garlic, salt, vegetable oil, mutton, tomato, red pepper, chicken essence, onion, pepper, green pepper

Step 2: add flour in the basin, gradually pour the salt water in the bowl into the basin, then stir, start to mix the flour, take the flour out of the basin, and then knead on the chopping board. You can also stop for a few minutes and knead until the surface is smooth

Step 3: make a preparation, spread vegetable oil, cover with plastic film, wake up more than 2 hours

Step 4: wash garlic bolt and cut into long sections, wash tomato and cut into pieces, slice mutton, shred onion and garlic, and cut green pepper into pieces

Step 5: pull the wake-up potion into a long strip, which is commonly known as the pull strip (thinner than the head of chopsticks).

Step 6: put it into a boiling water pan, take it out after it is cooked, and pass it with cold boiled water

Step 7: drain the cold water and fill the plate. It's OK, but you can eat cold water directly to see whether you like cold noodles or hot noodles.

Step 8: when the oil is 70%, pour in the mutton slices and stir fry

Step 9: add red pepper, onion, green pepper, garlic powder and garlic stalk to stir fry

Step 10: add tomatoes (tomatoes to half rotten half rotten as well), pour in the right amount of water, keep frying

Step 11: add salt and chicken pepper, stir fry a few times, out of the pot and put on a plate

Step 12: when eating, pour the garlic sprouts into the noodles, stir and serve. Bright color, soup mouth red oil, noodles tendons, strong aroma of tomato and mutton, real civilian food!!

Materials required:

Flour: right amount

Garlic bolt: appropriate amount

Mutton: moderate

Tomatoes: right amount

Garlic: right amount

Green pepper: right amount

Dry red pepper: right amount

Onion: right amount

Salt: right amount

Oil: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: when mixing flour, salt should be appropriate. It is easy to break if the salt is less, but it cannot be pulled off if the salt is more. It's not hard or too soft. After mixing the dough, apply clear oil on the surface, cover it with wet cloth or cover, and let it stay (awake) for at least half an hour, 2-3 hours is better. Use salt water and flour, the ratio of salt and water is 3:7. The authentic Xinjiang noodles should be mutton. If you don't like mutton, you can change it to pork or beef. I do it most often in my family.

Production difficulty: Advanced

Technology: stir fry

Production time: several hours

Taste: garlic

Chinese PinYin : Suan Tai Ban Mian Xin Jiang Wei Dao