Xinjiang mutton soup rice
Introduction:
"It's not rice, but noodles are like Xi'an's trouser belt noodles. In fact, today's one is Xinjiang mutton soup rice just learned by Yan ma. The authentic Xinjiang mutton soup rice is spicy. I can't eat spicy, so I changed it to light taste. "
Production steps:
Step 1: prepare the ingredients
Step 2: 300 grams of flour, add appropriate amount of water, knead into a soft and hard dough
Step 3: after waking up for 15 minutes, roll the dough into 1cm thick slices
Step 4: then cut it into strips and leave it awake for half an hour, then apply a layer of oil on it
Step 5: cut the mutton into 1 cm square pieces
Step 6: cut the tomato into pieces
Step 7: Chop ginger, garlic and scallion
Step 8: cut potatoes and carrots into 0.5cm cubes, remove the roots of spinach and wash
Step 9: add proper amount of cooking oil into the pot, heat up and stir fry the mutton
Step 10: add ginger, green onion, minced garlic and diced tomato, stir well, then add potatoes and diced carrots
Step 11: add the right amount of salt and then add soup or boiling water
Step 12: lengthen the noodles, thin them and put them in the pot
Step 13: add spinach and cook it
Materials required:
Flour: 300g
Mutton: 100g
Potatoes: 50g
Carrot: a small piece
Spinach: 5
Small tomatoes: 4
Salt: right amount
Edible oil: right amount
Ginger: two slices
Shallot: a period
Garlic: two cloves
Note: 1. Boiling water is not easy to smell mutton when cooking mutton. 2. Mixing water can be adjusted according to the taste you like. If the proportion of water is more, soft noodles should be pulled, and hard noodles should be stronger
Production difficulty: ordinary
Process: boiling
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Xin Jiang Yang Rou Tang Fan
Xinjiang mutton soup rice
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