Xinjiang Noodles

I have n’t eaten noodles for a long time, I really thought about it ~~~ So I do n’t have much to say, in order to be worthy of the name of foodies, do it!

I have n’t eaten noodles for a long time, I really thought about it ~~~ So I do n’t have much to say, in order to be worthy of the name of foodies, do it!

Material

Lamb So many fists
green pepper Three
onion One
carrot This product is completely a remnant party sweeped out by me in the refrigerator
potato The one about the size of meat
flour
Clear oil
tomato One to two
Salt, cumin ~

When making the noodles, add a little salt to the water, make the noodles a little softer, cut the strips, then put the oil pan on the plate, put in the refrigerator, refrigerate ~~ prepare other materials after ~

Onion, green pepper, carrot, shredded, sliced potatoes and tomatoes, sliced lamb.

Add oil to the pan, heat it slightly, stir-fry the onion shreds, then stir-fry the mutton, add the tomatoes after discoloration, stir-fry until juice, add potato chips and carrot shreds, stir-fry until the carrot shreds are soft, add the green pepper shreds, add salt , And cumin powder ~ ~ seasoning

The noodle dishes are ready, now take the noodles out of the refrigerator, spread them one by one, pull them into long strips, add water to the pot and boil it, you can just go under the root ~

Normally cooked noodles will be more powerful after cold water ~~~

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