Mixed noodles with garlic sprouts
By VicentaLakin
Recipe Recommendations
- flour appropriate amount
- garlic appropriate amount
- mutton appropriate amount
- tomatoes appropriate amount
- garlic appropriate amount
- green pepper appropriate amount
- dried red pepper appropriate amount
- onion appropriate amount
- salt appropriate amount
- oil appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
Steps for Mixed noodles with garlic sprouts
1
Ingredients: flour, garlic sprouts, salt, vegetable oil, mutton, dried tomatoes, red peppers, chicken essence, onion, pepper, green peppers
2
Add flour into the basin, gradually pour the salt water from the bowl into the basin and stir, start to mix the dough, take the dough out of the basin and knead it constantly on the chopping board. You can also stop for a few minutes and then knead until the surface is smooth
3
Make a dose, apply vegetable oil, cover with plastic wrap, and wake for more than 2 hours
4
Wash the garlic sprouts and cut them into long sections. Wash the tomatoes and cut them into pieces. Slice the mutton and slice them into thin slices. Shred the onion and minced garlic. Set aside and cut the green peppers into pieces.
5
Pull the awakened dose into a long strip, commonly known as a strip (as thin as the tip of chopsticks).
6
Pour into a boiling pot of water, take out after cooking, and pass over with cold boiling water
7
Drain cold water and serve on a plate. You can also eat it directly without cold water to see if you like cold noodles or hot noodles.
8
When the oil is 70% hot, pour in the mutton slices and stir fry
9
Add dried red peppers, onions, green peppers, minced garlic and garlic sprouts in turn and stir-fry
10
Add tomatoes (the tomatoes should be half-rotten and half-rotten), pour in the right amount of water and stir fry constantly
11
Add salt and chicken essence and pepper powder, stir fry for a few times, remove evenly and serve on a plate
12
When serving, pour the garlic sprouts into the mixed noodles, stir and serve. Bright color, red oil at the mouth of the soup, chewy noodles, strong aroma of tomatoes and mutton, real civilian food!!Mixed noodles with garlic sprouts Make Tips
When mixing dough, you should use the right amount of salt. If there is less salt, it will easily break, but if there is too much salt, you cannot open it. The surface should not be hard or too soft. After the dough is reconciled, touch the surface with clear oil, cover it with a damp cloth or cover, and leave it for at least half an hour, preferably 2-3 hours. Use salt water to mix the dough, and the ratio of salt to water is 3:7. The meat of authentic Xinjiang mixed noodles should be mutton. Friends who don't like mutton can replace it with pork or beef. This is my method. The most common thing in my family.