When it comes to yellow noodles, Xinjiang people are not strangers at all. Xinjiang yellow noodles are cool noodles, named for their yellow color. The Uyghur language is called "Serek Ashi", which is a summer-style snack. Yellow noodles are Xinjiang specialties, made of a Xinjiang specialty "puff ash" and flour, strong and tenacious, plus Xinjiang characteristic sauce poured, that is a different flavor. Yellow noodles in the Xinjiang snack market, there are mainly Hui, Uighur, Han three ethnic groups in the making, each family's soup ingredients are not the same, each ethnic group has its own consumer group. Especially in the summer, it is a fast food for Xinjiang people, especially popular with women, Xinjiang grandfathers want to eat yellow noodles, the grandfathers love to match is barbecue, the so-called "yellow noodle barbecue" is also. There are two ways to express the deliciousness of this meal in the market, one is the "yellow noodle stir-fried barbecue" in the restaurant, and the most common is the yellow noodle kebab in the yellow noodle shop. This is the roast meat on top of the yellow noodles, eating the roast meat in eating the yellow noodles, this is the best way to eat the yellow noodles, the general Xinjiang people eat yellow noodles, as for the fried yellow noodles most of the mixed noodle shops only have, the method is similar to the Xinjiang fried noodles, the taste is spicy, the garnish is basically leeks and small cabbage more, not like the ingredients of the fried noodles. Yellow noodles, which are several times more delicious than fried noodles, are very simple, spicy and strong, and too energetic.
Yellow noodles have always been poured with sauce and cold mixed to eat, this is the traditional way of eating, and now it is different, you can fry to eat, the frying method and Xinjiang fried noodles are similar, this new way of eating, soon welcomed by many people. This kind of fried yellow noodles are generally fried with lamb, spicy skin is a must, the taste of stir-frying is spicy, that is, we often see fried yellow noodles on restaurant menus, plus a little leek as an embellishment, it is really full of color and flavor. I made it this time with a dry sauté taste, because the lamb at home is gone, in fact, the authentic lamb has to be fried with lamb, but with the yellow noodles of the chicken, it is a different flavor. The root-rooted fried noodles, which only Xinjiang people can eat, have a strong color and flavor, and are so delicious.
Ingredients: yellow noodles, chicken (you can choose lamb or beef is the best)
Accessories: vegetable oil, salt, ginger, soy sauce, leeks, spicy peels, pepper powder, monosodium glutamate, balsamic vinegar
Directions: 1: Wash and cut the leeks into sections, cut the chicken into strips or slices
2. Cut the spicy skin bubbles and cut the skin teeth into strips
3: Heat the pan with cold oil, heat the oil 70% under the chicken and stir-fry the water to make it fragrant
4: Stir-fry with spicy skin to create a spicy taste
5: Add skin teeth, soy sauce and peppercorn powder and stir-fry to create a spicy taste
6, add salt, be sure to stir-fry out of the strong spicy taste, add MSG and stir-fry evenly (optional)
7, add yellow noodles and stir-fry evenly, and stir-fry on high heat to make the aroma
8, if it is too dry, you can add a little sautéing, add a little soy sauce to continue stir-frying
9: Add leeks and stir-fry until soft
10: Add a few drops of balsamic vinegar along the edge of the pot and stir-fry evenly
Tips
1, spicy skin is best to add more, this dry sautéed yellow noodles is to eat spicy, pepper powder must be added, it is best to use lamb to eat yo
2, yellow noodles must be sautéed to make spicy, become soft into the taste to be delicious