Xinjiang cold noodles
Xinjiang cold noodles, also known as yellow noodles, because of its yellow color and named, Uyghur called "Serek Ashi", is a summer-style snack, there is a main raw material in the noodles called peng ash, fluffy ash comes from the "stinky basil" on the Gobi, which is a wild plant.
Autumn came, and people collected basil and put it in a pit to burn. The water juice flowing out of basil will condense into lumps after cooling, which is the pung ash. When making cold noodles: first use light salt water, soil alkali water and noodles, add fluffy gray water, knead the dough while adding, knead until the dough is soft and smooth and has a pulling force, and then put it on the board. Peel the zucchini, pluck the seeds, cut into strips, spinach and celery into sections. Pull the noodles into thin strips, cook them and remove them, cool them twice, pour a little oil and stir. Bring the water in the stir-fry spoon to a boil and cook the zucchini
Cooked, salted, beaten frangipani, spinach, humidified starch hooked into a marinade. The celery sections are fried in a frying pan and diluted with "cold boiled water" for the fresh oily spicy noodles, garlic paste, and sesame paste. Serve the cold noodles on a plate, pour the marinade, add vinegar, garlic paste, spicy noodles in oil, sesame paste, and then add celery segments. The noodles are soft and gluten- and have a spicy flavor in the mixture.