Xinjiang mutton soup rice

Xinjiang mutton soup rice

Introduction:

"It's not rice, but noodles are like Xi'an's trouser belt noodles. In fact, today's one is Xinjiang mutton soup rice just learned by Yan ma. The authentic Xinjiang mutton soup rice is spicy. I can't eat spicy, so I changed it to light taste. "

Production steps:

Step 1: prepare the ingredients

Step 2: 300 grams of flour, add appropriate amount of water, knead into a soft and hard dough

Step 3: after waking up for 15 minutes, roll the dough into 1cm thick slices

Step 4: then cut it into strips and leave it awake for half an hour, then apply a layer of oil on it

Step 5: cut the mutton into 1 cm square pieces

Step 6: cut the tomato into pieces

Step 7: Chop ginger, garlic and scallion

Step 8: cut potatoes and carrots into 0.5cm cubes, remove the roots of spinach and wash

Step 9: add proper amount of cooking oil into the pot, heat up and stir fry the mutton

Step 10: add ginger, green onion, minced garlic and diced tomato, stir well, then add potatoes and diced carrots

Step 11: add the right amount of salt and then add soup or boiling water

Step 12: lengthen the noodles, thin them and put them in the pot

Step 13: add spinach and cook it

Materials required:

Flour: 300g

Mutton: 100g

Potatoes: 50g

Carrot: a small piece

Spinach: 5

Small tomatoes: 4

Salt: right amount

Edible oil: right amount

Ginger: two slices

Shallot: a period

Garlic: two cloves

Note: 1. Boiling water is not easy to smell mutton when cooking mutton. 2. Mixing water can be adjusted according to the taste you like. If the proportion of water is more, soft noodles should be pulled, and hard noodles should be stronger

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh