Soup rice -- Xinjiang flavor(tang fan xin jiang wei dao )

Soup rice -- Xinjiang flavor

Introduction:

"In Xinjiang, Tangfan is the general name of stewed noodles, plucked slices, Cun Cun Zi, paozhangzi, Mian Qi Zi and other foods. The different names depend on the shape of the dough made by hand: plucked slices are called plucked slices, pulled cylindrical slices slightly thicker than matchsticks are called Cun Cun Zi, paozhangzi or xiangtouzi, and pieces cut into mung bean size are called Mianqi. Xinjiang Tangfan almost focuses on the northwest catering features: pasta as the main ingredient, mutton as the ingredient, sour and spicy taste, summer heat dissipation and clear mouth, winter warm stomach to dispel cold. Making soup and rice is a good job for housewives, and it's also a home-made meal at the table. Maybe it's this warmth and tenderness that makes every Xinjiang people have a constant soup and rice complex. A bowl of rice soup, more tomatoes! When you enter a restaurant in the cold wind, the steaming soup rice seems to have a unique charm, which warms the stomach and dispels the cold. There is a saying in Xinjiang: if you don't eat firecrackers for three days, you will be worried. Soup and rice are eaten, drunk, served, and eaten with sweat and comfort. Hot soup rice exudes a faint smell of tomato and garlic, which is often cooked in many people's dinner. It's not too much to call it "Xinjiang dinner". In recent years, many restaurants in Xinjiang have produced new wild mushroom soup rice, which is very popular. However, the same side dishes can not be too much, to ensure that the soup "wide" degree

Production steps:

Step 1: Ingredients: flour, potato, spinach, salt, clear oil, mutton, onion, tomato, coriander, chicken essence, ginger, dried red pepper, pepper and Pleurotus ostreatus

Step 2: add proper amount of salt to the flour to form a dough, knead it several times until the surface of the flour is smooth, apply clear oil on it, and wrap it in a fresh-keeping bag

Step 3: wash spinach and cut into sections; wash coriander and cut into minced green onion and minced red pepper; dice tomato and garlic; dice potato and mutton

Step 4: put clear oil in the pot, heat up and stir fry mutton; add onion, ginger and chili and stir fry

Step 5: add tomatoes

Step 6: stir fry with potato and Mushroom salt for a few minutes;

Step 7: add appropriate amount of water in the pot, etc

Step 8: apply clear oil on the panel, push the "wake up" noodles on the panel into thin cakes, or roll them into cakes with a rolling pin, and cut them into a finger and a half wide noodles with a knife. For convenience, I am lazy to cut them into extra wide noodles

Step 9: when the water in the pan is boiling, pull the noodles into the pan with the thumbs of both hands to make the same size pieces,

Step 10: put the spare spinach into the pot after boiling

Step 11: add garlic, coriander and chicken essence to taste

Materials required:

Flour: right amount

Tomatoes: right amount

Spinach: moderate

Round mushroom: appropriate amount

Mutton: moderate

Dry red pepper: right amount

Potatoes: moderate

Coriander: moderate

Salt: right amount

Vegetable oil: right amount

Garlic: right amount

Chicken essence: appropriate amount

Scallion: right amount

Ginger: right amount

Note: there are many things to pay attention to when making soup rice. The soup of soup rice should be "wide", that is, don't cook too much dough, otherwise it is easy to thicken, and you can't enjoy the taste of delicious soup. Some people do soup rice, face pull more, out of the pot almost become pull piece fried noodles, make a joke. In addition, soup and rice dishes can also play a personal imagination, red and green with. Tomato can put more, soup rice is to tomato taste. However, the same side dishes can not be too much to ensure the soup "wide" degree. You can add some vinegar and pepper. It tastes good

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Tang Fan Xin Jiang Wei Dao