How to make Xinjiang noodles

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  1. Prepare 500 grams of flour, one egg, 5 grams of salt, add warm water and mix into a smooth dough.

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  2.Cover with plastic wrap and let rest for 30 minutes.

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  3. Process various ingredients and clean them.Cut the parsley into sections, shred the bell peppers and onions, mince the ginger, garlic and millet pepper, and soak the fungus in warm water.Slice the beef, put it in a bowl, add ginger slices, cooking wine, salt, and light soy sauce and marinate for 10 minutes to add flavor.

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  4. Cut the risen dough into pieces, knead it into long strips, and apply cooked oil on each piece., to prevent drying and cracking.

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  5. Spread the kneaded thick noodles with cooked oil, and then pull them into long strips as thick as your thumb.Apply cooked oil again.

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  6.Plate the pulled noodles into a plate, seal with plastic wrap, and rest again1 hours (half an hour in summer is enough)

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  7. Heat oil in a pan and add minced garlic and ginger.Sauté millet pepper foam and Sichuan peppercorns, then add marinated beef slices.Stir-fry for 5 minutes.Add shredded onions, colored peppers, and parsley.Add an appropriate amount of warm water.After frying for 5 minutes, add an appropriate amount of light soy sauce.Oil chicken essence and it is ready to serve.

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  8. Pull the woke noodles into the thickness you like.After the pot is boiled, add The pot is cooked.

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  9.Put the cooked noodles into a plate.If you like to eat cold noodles, you can leave it.Cold water tastes better.Pour the marinade over it, and a refreshing Xinjiang noodles are ready.The noodles are chewy, elastic, and taste great, completely different from the fresh noodles you buy back home.Let you taste the authentic Xinjiang flavor at home!