Mother's craft ~ In the mother's craft recipe, everyone likes to use onions, and mothers use onions instead!
Eating onions is really good for the body, and the father of the family loves to eat meat without much cooking, but he does not have three highs! Share the benefits of eating more onions to everyone!
Royalties
Lamb to taste
Tomatoes to taste
Onion to taste
Garlic to taste
Potatoes to taste
Wild mushrooms to taste
Celery to taste
Vinegar salt peppercorn powder to taste
method
1. Slice the lamb in your favorite shape and set aside. Those who like to eat meat can put more and those who don't like it can come less (you can also make beef).
2. Cut the tomatoes as much as possible to stir-fry, (Xinjiang soup rice must not be less tomatoes, no tomatoes can be replaced with tomato sauce)
3. Cut the onion into small pieces, the potatoes into small cubes, the wild mushrooms into strips, the garlic into cubes and set aside.
(No onions with scallions can also be, the general side dishes are: tomatoes, potatoes, carrots, Chamagu, green radish, fungus, shiitake mushrooms, celery, Shanghai green, coriander, some Muslims make soup rice out of the pot and sprinkle a handful of leeks are also particularly fragrant!) Unfortunately, I didn't get a chance to learn this craft. You can also choose a few of your favorite puts, choose side dishes in principle color to match well)
4. Cut the celery into sections and add some chopped parsley. (This is home-grown wild celery, and you can buy celery slightly differently on weekdays, and it is better to put hairy celery in the soup rice)
5. Flour + a little salt + water and into a soft and suitable dough can not be too soft, knead the good dough with a rolling pin to roll out into a cake shape, grease both sides and cover with plastic wrap for later, when you start ramen cut into wide strips, pick up a two-finger alternate flattening and elongation of the noodles.
(Generally it is first and the noodles and then prepare the side dishes, the side dishes are ready to rot the pot and you can pull the noodles, the longer the waking time, the better the noodles)
6. Stir-fry the lamb, salt and peppercorns in a hot pan. (Xinjiang soup rice seasoning must not be less pepper powder, lamb removal all rely on pepper powder!) ）
7. Stir-fry the lamb slightly yellow. (Stir-fry the water in the lamb)
8. Stir-fry the potatoes, onions, wild mushrooms and garlic in a pan.
9. Add the tomatoes, stir-fry the tomatoes until sautéed, add a little soy sauce.
10. Sauté until the tomatoes are completely sautéed and boiled in water, if there are more side dishes such as potatoes, sauté a little more. (Stir-fry a little more can make potatoes, carrots and other dishes that are not cooked, and all of them will fry the aroma of food)
11. Until the water boils for about 5 minutes, you can grab the dough! (When pulling the noodles, turn the heat to a medium-low heat and then quickly pull the noodles, too slow to easily affect the overall taste) When you pull half the noodles, use a spatula to stir the soup noodles well and continue to pull the noodles, and when you quickly finish the noodles, you can see the thickness according to the mixture and then decide whether to finish them all.
The soup rice is too thin to eat, too thick to taste poor. These are all based on your preferences! (Generally Xinjiang people make soup rice soup slightly more, the remaining hot up to eat more delicious, and if you eat the second bowl of noodles will absorb some of the soup.) ）
12. After the dough is finished, pour in the chopped celery and parsley. You can add minced garlic (i.e., easy-to-cook green leafy vegetables) and stir, add salt, vinegar, and pepper to taste.
Mom's cooking habit was to put onions and garlic when stir-frying meat. But many people like to sprinkle garlic when the last dish comes out of the pot, depending on everyone's preference! I just recorded my mom's practices truthfully.
13. In addition to the noodles, you can also buy some cat ears under the soup, which is also delicious!
Yun Shu
Tips
1. You can put vegetables in the soup rice according to your own preference, and the celery in the soup rice is my favorite, and you can also put fungus, shiitake mushrooms, wild mushrooms, and green vegetables. The size of the soup rice should be cut into small dots, not too much, and the color of the dish can also be matched.
The soup of the soup rice should be more, even if you can't eat it next time it is hot and then eat it is quite good, in Xinjiang some people especially like to eat leftover soup rice, thick, sticky is very flavorful, when hot, add some water to stir-fry!
2. Removing the stir-fried meat is also good as it is vegetarian soup rice!
3. The soup rice is best with lamb! It can also be made with beef tenderloin. You can also use beef and mutton soup with the most nutritious and the most positive taste!
4. Some of the words in the recipe are quite wordy but more detailed, I just want to fully express the possible problems in the production and why this is so, but also want everyone to fully understand the preparation experience of soup rice, so as not to waste ingredients! If you have a strong understanding, please ignore it!
Kitchen friends leave a message
Misscuriousity
Only Xinjiang people will call onions for peel buds... And when I was a child, I thought that a skin bud was a skin bud, and the whole world called it a skin bud, and finally told my friends about this matter, and they couldn't understand it.
Author replies
😄 That's right!
Let's cook a meal without any trouble
Your skin buds prove that you are an authentic Xinjiang native 😽 😽
😄 It is an authentic Xinjiang person
The shadow of the flowing clouds
Mom's hands are the most beautiful
Chef's work
The family has Scorpio brother Cancer sister
Southerners pinch the dough for the first time, a little thicker, but the taste is very good~
Captain Buck 820
The essence of this is the lamb, delicious to burst!
Amy_akbj
Super tasty! It really is the taste of Xinjiang!
What other Xinjiang cuisine do you like?