Xinjiang lamb soup
By VicentaLakin
But it's not food, and it's a bit like a sian crotch, but today it's Xinjiang gravy. It's spicy. I can't eat it at home, so it's light。
Recipe Recommendations
- flour 300g
- mutton 100g
- potatoes 50g
- carrots a small piece
- spinach of 5
- small tomatoes of 4
- salt appropriate amount
- edible oil appropriate amount
- ginger two pieces
- green onions a
- garlic two cloves
- salty and fresh
- cook
- an hour
- ordinary
Steps for Xinjiang lamb soup
1
Prepare the food
2
300 grams of face added to the right amount of water in a soft, hard, soft face
3
The noodles wake up 15 minutes later in a thick slice of about a centimeter
4
Then you'll cut it in strips for half an hour and put oil on it
5
The lamb cut a centimetre in square pieces
6
Tomato cut
7
Ginger, garlic, onions
8
Potatoes, carrots cut to 0.5 centimetres, spinach to wash
9
I'm going to put a proper amount of cooking oil in the pot, and then I'm going to burn the lamb
10
Add ginger, onions, garlic paste, tomatoes, and potatoes and carrots
11
Add a proper amount of salt to the soup or water
12
Pull up the good noodles and make some pots
13
You can eat with spinach