Turpan, part of the Xinjiang Uygur Autonomous Region, is located at the southern foot of the Bogda Peak in the Xinjiang Tian Shan Mountains, at the center of the Turpan Basin, and is the administrative center of the Turpan region.Turpan is a historic town on the Silk Road, renowned throughout the world. Since the Han Dynasty, it has been one of the centers of politics, economy, and culture in the western region of China.

Specialty FoodThin doughBaozi (steamed buns)Powdered soup, roasted naan (flatbread), laotiao, paolo,SoupStir-friedLambLamb offal, wowo naan (a type of flatbread), XinjiangCold noodlesand so on.

Turpan lamb stew

Introduction

Lamb stew, a popular dish throughout Xinjiang, is a favorite among all ethnic groups.It is atraditional snack.Hassak farmers cook meat, but do not add any seasonings except salt.Place the meat in cold water, and the water should just cover the meat.Once the pot is heated, afoam is created, and the fire should be reduced.Use a low flame, and cook slowly.The lamb is tender and easy to digest, and contains highprotein, low fat, and contains phosphorus.Compared topork andbeef, it contains less fat and cholesterol.Whiteradishis the most common vegetable on people's tables, containing a lot of vitamin A, vitamin C, amylase, oxidase, manganese, etc.Suitable for all ages.Features of the dish:Turpan lamb stew is one of the traditional folk dishes in Xinjiang. It uses high-quality ingredients and is easy to prepare.The lamb stew is white and tender, and the soup is clear and bright. It retains the unique fragrance of Asman lamb, which is a delicious treat.

How to prepare

IngredientsPreparation:

500g lamb, 25g scallions,

green radisha little,

basilGreen CabbageTurpan cold noodlesIntroductionXinjiang cold noodles, also known as yellow noodles, are a popular snack in Xinjiang, especially among the Uygur people.The noodles contain a main ingredient called "peng gui", which comes from the "stinky grass" that grows in the Gobi Desert.In autumn, people collect the stinky grass and dry it.After drying, the grass is boiled, and the water is cooled. The liquid will solidify into pieces, which is "peng gui".How to prepareFirst, mix the noodles, salt, alkaline water, and peng gui water. Knead until the dough is soft and elastic. Then, roll the dough into thin strips and cook.Prepare the vegetables:1 carrot, 1 onion,spinach

and

celery.Cut the carrots, onions, spinach, and celery into strips.

Cook the noodles in boiling water until soft, then drain and rinse twice with cold water. Season with a little oil.

Heat the oil in a pan, add the carrots, onions, spinach, and celery. Cook until the vegetables are softened.Add salt, broth powder, and a little sugar.

Add the cooked celery and stir-fry.

Serve with the cold noodles, and season with vinegar, garlic, chili oil, and sesame paste.The noodles are soft and chewy, with a mix of flavors and aromas.Flavor SnacksIntroductionKolkda is a dish made from lamb, yellow radish,potatoand other ingredients. It is a popular dish for celebrations and festivals among the Uygur people.

Cut the lamb into small pieces, and stir-fry it in a pan with onions, peppers, ginger, etc.

Then, add yellow radish, potatoes, and cook until tender.This dish is delicious and fragrant, with a variety of colors. It is usually eaten with naan bread.How to prepareIngredients500g lamb, 200g yellow radish, 100g onion, 100g potatoAdd 10g of dried chili peppers, 5g of ginger, 3g of cumin powder.Cooking steps1. Cut the chili peppers, ginger, and cumin into small pieces.

2. In a non-stick pan, heat the oil and add the lamb. Cook until browned on all sides.

3. Add the onions, yellow radish, potatoes, chili peppers, ginger, and cumin.4. Add 2 cups of water and bring to a boil.5. Reduce the heat and simmer for 20 minutes.

6. Drain the noodles and add them to the pot.

7. Continue to cook until the noodles are soft.

8. After the noodles are cooked, you can add more water if needed.Xinjiang soupIntroduction

Xinjiang soup is a traditional soup dish in Xinjiang, which is popular among the Uygur people.The soup is made with lamb, vegetables, and spices. It is a healthy and delicious soup, which is rich in vitamins and minerals.How to prepare

Ingredients:

1 lamb bone, 200g lamb meat, 1 carrot, 1 onion,

spinachand

celery.

Add 10g of dried chili peppers, 5g of ginger, 3g of cumin powder.

Cooking steps

1. Wash the lamb bone and meat, and cut the lamb meat into small pieces.

2. Wash the carrots, onions, spinach, and celery, and cut them into small pieces.

3. In a pot, add the lamb bone and meat, and cover with water. Bring to a boil, and skim off the foam.

4. Add the carrots, onions, spinach, and celery.

5. Add the dried chili peppers, ginger, cumin powder, and salt.

6. Bring to a boil, reduce the heat, and simmer for 1 hour.

7. Remove the lamb bone and meat from the pot, and cut them into small pieces.8. Add the noodles and cook until soft.9. Serve with the soup, and season with vinegar, garlic, chili oil, and sesame paste.

2. Cumin powder is a spice used to season Xinjiang cuisine, shaped like a largeFennel, after being ground into powder, it has a special aroma.Without cumin powder, the authentic Xinjiang lamb skewers taste will not be achieved.

Lamb stir-fried rice

Introduction

Stir-fried rice, also called "Bolao" in Uyghur.The ingredients include:Rice, lamb,Carrots, onions and clear oil (vegetable oil).There are many variations of stir-fried rice. In addition to using lamb to make stir-fried rice, people also use beef, horse, chicken,Duck,and snow chicken, wild chicken, etc. to make stir-fried rice.In addition, they also useGrapesdriedandApricotsdried,peaches,peels, etc. to make stir-fried rice, which is called sweet stir-fried rice or vegetarian stir-fried rice.Some stir-fried rice also contains "biye" (warm water).No matter what kind of stir-fried rice, carrots and onions must be added.The finished stir-fried rice is very delicious.

Characteristics:

Hand-stir fried rice is a Uyghur dish from Xinjiang, the main ingredient is fresh lamb, carrots, onions, clear oil, lamb fat and rice.The method is to first cut the lamb into small pieces and fry it in clear oil, then add onions and carrots in the pot and stir-fry, and add some salt and water, after about 20 minutes, add the washed and boiled rice to the pot and do not stir, after 40 minutes, the stir-fried rice is cooked.The finished stir-fried rice is shiny and delicious.It is fragrant and delicious.The Uyghurs consider stir-fried rice to be a high-class meal.

History and Culture

There is also a moving legend about stir-fried rice.Legend has it that more than a thousand years ago, there was a doctor named Abu Aliri. He was very weak in his later years and had eaten many medicines without any effect. Later, he researched a dish and used it for treatment.He selected beef, lamb, carrots, onions, clear oil, lamb fat and rice, and cooked it in a small fire.This dish has the characteristics of being complete in color, flavor and aroma, which can very well arouse people's appetite.So he ate a small bowl before and after dinner, and after half a month, his health gradually recovered, and people around him were very surprised, thinking that he had eaten a miraculous medicine.Later, he passed on this "prescription" to everyone, and it became a common dish eaten by Uyghur people.Whether this legend is true or not, we do not need to investigate, but stir-fried rice is a very nutritious food, and it is indeed.Clear oil, butter, onions, carrots and rice all contain various vitamins, especially carrots are called "smallGinseng" and "earth ginseng".Using such ingredients to cook rice, of course, is good for health.Cooking method

Ingredients preparation

Ingredients: 2 carrots, 1 onion,

Dried sour plums10 pieces, smallLamb ribs300g, 2 cups of rice.Seasoning:Cumin

10 grains,Soy sauce2 tablespoons, 2 tablespoons of cumin powder, a little rock sugar, a little salt.Making steps1. Soak the dried sour plums in hot water for a while (I also made sour plum and pork at the same time, so I soaked a lot of sour plums, please ignore it), wash off the soil and set aside;

Cut carrots and onions into dicing, cut the small lamb ribs into small pieces and set aside;

Soak the rice for 1 hour and set aside;2. Heat a non-stick pan, do not add oil, add lamb ribs and stir-fry over low heat for 3 minutes, and cook out some oil from the lamb, then pour out;3. Add half of the onions and half of the carrots, stir-fry until fragrant, then pour in soy sauce and a cup of water;

4. Place the cumin, sour plum and cumin powder in a bag and put it in the pot, cover and cook for 15 minutes;

5. Take out the bag, add the remaining onions and carrots, add rock sugar and cook for about 5 minutes.

At this time, taste the flavor, if it is not salty, you can add more salt;

6. Put all the ingredients in an electric rice cooker, and spread the drained rice on top;7. At this time, the water should be just enough to cover the rice.

Add more if needed, and then follow the normal rice cooking procedure.Xinjiang cold noodlesIntroduction

Xinjiang cold noodles are also called yellow noodles, because they are yellow in color, so they are called "Sayhetai" in Uyghur. They are a summer snack.The main ingredient is "puff ash", which comes from the "wootuo" on the Gobi Desert, which is a wild plant.

In autumn, people collect the wootuo and put it in a pit to bake.

The water released from the wootuo will cool down and solidify, which is puff ash.

Cooking methodFirst, use clear water, alkaline water and noodles, add puff ash water, while adding, knead until the dough is soft, smooth and has elasticity, then put it on a chopping board and knead.Peel and chop the "horse cabbage" into strips, chop the seeds,Spinach

and

Celery,cut into segments.Put the noodles into boiling water to cook, then take them out, rinse twice with cold water, and drizzle with clear oil and mix well.Boil the water in the wok, add horse cabbage to cook, add salt, then addEggs,and add spinach, add a little cornstarch to form a sauce.Cut the celery into segments and fry in oil, separately use chili powder,sesamesauce, use swimming water to dilute.When eating, put the cold noodles on a plate, pour in the sauce, add vinegar, garlic, oil, sesame, and then add celery segments.The noodles are soft and chewy, and the sauce is sour and spicy."Kurat"Introduction"Kurat" is a Uyghur dish made with lamb, yellow carrots,Potatoes

and so on, which is a suitable food for Uyghur people to entertain guests during festivals and holidays.

Cut the lamb into small pieces and put it in the pot to stir-fry, add a little onion, cumin, ginger and other seasonings, then add yellow carrots, potatoes, and stir-fry until 70% cooked, then add water and simmer.

This dish is flavorful and fragrant, with rich colors, and is generally eaten with bread.Cooking methodMain Ingredients500g lamb, 200g yellow carrot, 100g onion, 100g potatoesAccessories:

Appropriate amount of oil, appropriate amount of salt, 5g cumin seeds

5g dried red chili, 5g ginger, 3g

500g mutton 200g yellow and red carrots 100g onion 100g potato

Ingredients:

Appropriate oil Appropriate salt 5g peppercorns

5g dried red chili 5g ginger 3gMonosodium Glutamate (MSG)

Preparation Steps

1 Ingredients: Mutton, yellow and orange carrots, potatoes, onions, ginger, Sichuan peppercorns, salt, dried red peppers, MSG, vegetable oil

2 Wash the mutton and cut it into small pieces

3 Wash and slice the yellow and orange carrots; slice the ginger

4 Peel the potatoes, wash them, and cut them into cubes; dice the onions

5 Heat oil in a pot until it is 70% hot, then add the onions, Sichuan peppercorns, and ginger to stir-fry until fragrant

6 Add the mutton

7 Stir-fry the dried red peppers for a while

8 Add water

9 Boil over high heat, cover with a lid and reduce heat to simmer until the mutton is about 70% cooked10 Add the yellow carrot cubes and potato cubes11 Continue simmering until the mutton is tender

12 Season and serve

Tips:The yellow carrots and potatoes should not be cut into strips or slicesPotatoes are usually cut into small square pieces

Yellow carrots are cut into triangular shapes

This dish is flavorful and colorful, often eaten with naan bread.

Actually, I prefer using chicken bouillon to make dishes instead of MSG

Steamed Buns

Introduction

Besides being consumed individually, it is commonly mixed with pilaf to make pilaf buns, which are one of the finest meals among Uighurs.

Uighurs also have a unique steamed bun called "Kawamanta" (Gourd Buns). The stuffing uses gourds (a specific type that is long-necked and has a light-brown color with a slightly sweet taste), diced mutton or beef, chopped onions, salt, clear oil, and pepper powder.

This buns have a juicy filling; when bitten, the juice flows down the mouth.

Whenever these gourds are in season, Uighurs start making this dish. They also store them for winter consumption.

Features:Steamed buns feature a white and shiny color with very thin and delicate skin, tender meat, rich in oil, and have the strong aroma of Xinjiang onions (paya), which are both flavorful and appetizing.Uighurs usually eat them with naan or pilaf.When eaten with naan, steam a little bit of the flatbread first before placing the buns on top.If served with pilaf, place the buns directly on the pilaf bowl.Regardless of how they are eaten, sprinkle some pepper powder on the bun to enhance the taste and increase appetite.Preparation1. Cut the high-quality mutton into small pieces the size of a matchstick, then chop the onions finely and mix them with pepper powder and salt water until well combined as the filling.

2. Mix flour with cold water to make a hard dough, divide it into portions, flatten them using a rolling pin, remove any excess flour, fold in the filling to form rooster-shaped buns (with few pleats), steam for about 20 minutes and they are ready.

FlatbreadsIntroductionEvery summer, tourists come to Turpan in Xinjiang for its beautiful scenery and delicious fruits. One of the favorites among these visitors is the local flatbread, which many take home as souvenirs.The name "Flatbread" suggests a resemblance to the landscape of Turpan's basin. Many people say that this flatbread represents the miniature version of Turpan's Basin. Four small dough balls rise like 0s, much like the fiery mountains in Journey to the West.In Turpan, Uighur flatbreads are considered the best food here as they suit the local climate well; even when hard and dry, they become soft again after being soaked in hot water, still fragrant.Especially the flatbread with oil, is particularly delicious.The dough for flatbread is made using different ratios of water, milk, clear oil, and salt. Each type of flatbread has a distinct flavor.

Traditionally, the clay oven used to make flatbreads in Turpan was made from local soil and fueled by grapevines grown on the land. The ovens are built into the ground.

When the weather is good for baking, the aroma of the flatbread spreads with the wind, attracting tourists from all directions to taste it.

FlatbreadsIntroductionFlatbreads have a long history in Xinjiang. They were called "Hu Piao" or "Lu Piao" in ancient times.

Made primarily from flour, they are mostly leavened but without alkali and with only a little salt added.

Most flatbreads are round-shaped; the largest type is called the "Aimanke" flatbread. It has a thin center and thick edges, with many designs in the middle, measuring about 40-50 cm in diameter.

A small flatbread called "Tokia" can be as big as a teacup opening and about 1 cm thick. It is made meticulously. Another type has a diameter of about 10 cm and a thickness of 5-6 cm with a hole in the middle, known as the "Gujide" flatbread.There are many types of flatbreads, using various ingredients.

Historical Background

Generally, it is believed that flatbreads were introduced from Central Asia to China. They are a result of agrarian civilization.It's important to note that only those baked in clay ovens can be called "flatbreads." Those with similar shapes but not baked in such ovens cannot be classified as "flatbreads," making it specific.Flatbreads have a long history in Xinjiang.Some believe they were invented by the Uighurs, though archaeological evidence does not support this claim.In 1972, archaeologists discovered remnants of flatbread in Astana tombs. These remnants resemble modern Uighur flatbreads and are dated back to the year 640 AD.At that time, the ancestors of the Uighurs were still in the Mongolian Plateau.

In 840 AD, the Karluks attacked and destroyed the Uighur Khaganate. The remaining tribes dispersed; some were integrated into the Han people, while others joined the Khitans, eventually becoming part of the Liao Dynasty with the saying "half Khitan and half Uighurs."Some were captured by the Karluk and assimilated among them, while those who moved westward settled in the Hexi Corridor, evolving into today's Yugur. Another group entered Jimsar and Turpan before entering the Tarim Basin, establishing several states: Khotan, Ganzhou Uighur Kingdom, West State of Gaochang, Karakhanid Western Uighur State.By this time, flatbreads in Turpan were already being used for burial rituals. Thus, it is inaccurate to claim that they originated with the Uighurs.

However, it was the Uighurs who popularized them and now they are a favorite among many other ethnic groups as well.

Preparation

While only a few types of flatbreads are commonly seen, there are actually many varieties. The "Kawlech" (now called Tokia) is the most refined small round flatbread."Gerdan" is the thickest with a diameter over 10 cm and a central hole. It is known as the "Bread Bowl" to Han Chinese.The "Aimanke" can be up to 50 cm in diameter, making it the largest; each uses about 1-2 kg of flour, has a thin, crisp center, and a soft outer layer with designs in the middle."Etmech" refers to fully cooked oil flatbreads.Another type of oil flatbread is made by incorporating clear or sheep fat into leavened dough, then rolling it thinly and baking. It was known as "Pisgechiq," modern Uighurs call them "Kakachi" and "Bitel" flatbreads.There's also a more refined type of dead yeast dough that layers flour with oil before being rolled out and baked, known as the "Katma" by Uighurs or "Aha" in the old texts.This is often used for special occasions to entertain guests.Wrapping chunks of fatty mutton mixed with oil, salt, onions, and some spices inside leavened dough to make meat flatbreads known as "Kesi" by Uighurs.

History and Culture

Generally, flatbread is believed to have originated in Central Asia and was a product of agricultural civilization.It is important to note that only flatbread baked in a specific way, in an oven, is called flatbread. Otherwise, even if the shape is similar, it cannot be called "flatbread," as it has a specific definition.Flatbread has a long history in Xinjiang.Some believe it was invented by the Uyghur people, but archaeological evidence does not confirm this.In 1972, Xinjiang archaeologists discovered remnants of flatbread in the Astana tombs of Turpan, which were identical to the modern Uyghur people's main food, flatbread, in terms of production method.These remnants of flatbread were identified by experts as dating back to 640 AD.At that time, the ancestors of the Uyghur people, the Western Turkic people, were still in the Taklamakan Plateau.

In 506 AD, the Khaganate of the Tang Dynasty sent 100,000 troops to attack the Khaganate of the Western Turkic people, captured their capital, and the Khaganate of the Western Turkic people collapsed, and the tribes dispersed.The Western Turkic people who fled south were incorporated into the Tang Dynasty and settled in the north of the Yellow River, and later merged with the Han people.The Western Turkic people who fled east joined the Liao Dynasty and gradually merged with them, so during the Liao Dynasty, the term "half-Western Turkic" was used.The Western Turkic people who were captured by the Khagans merged with the Khaganate, and some remained in the Hexi Corridor, evolving into the modern Uyghur people. Others entered the Tarim Basin and established the Ghuzhou Uyghur Kingdom, the West Uyghur Kingdom, the Kucha Uyghur Kingdom, and the Western Uyghur Kingdom of the Kara Khanate.This is several hundred years after the appearance of flatbread in Turpan.Therefore, the claim that flatbread was first invented by the Uyghur people cannot be substantiated.However, the Uyghur people did indeed develop and popularize flatbread. Now, flatbread is not only a favorite food of the Uyghur people, but also a popular food for many other ethnic groups.

Methods

The most common types of flatbread are the basic types, but there are many types of flatbread. The "Great Turkic Dictionary" mentions 11 types of flatbread, and the "Uyghur Cookbook" published in 1984 provides detailed instructions for making 20 types of flatbread.Although there are many types of flatbread, the main ingredients and basic methods for making flatbread have remained the same throughout history.The main ingredients are flour (wheat or corn flour)Flour or corn flour), sesame, onions, eggs, oil, ghee, milk, sugar, and salt.Made with leavened or unleavened dough.The "Great Turkic Dictionary" refers to "Qalich Flatbread" which is now called "Toka Flatbread," with a size similar to the mouth of a teacup, about 1 cm thick, and is a finely processed small round flatbread."Goldan Flatbread" is the thickest, with a diameter of more than 10 cm, with a small hollow in the middle, which is also known as "Hole Flatbread" by the Han people."Aman Flatbread" can have a diameter of up to 50 cm, and is considered the king of flatbread. Each piece of this flatbread requires 1-2 kilograms of flour, with a thin and crispy center and a soft and fluffy edge."Etmak" refers to well-cooked oily flatbread.These flatbreads are generally made with leavened dough.There is also a type of oily flatbread made with unleavened dough mixed with oil or ghee, which is then baked. The "Great Turkic Dictionary" refers to this as "Piskai," and the modern Uyghur people call it "Kaqiz" and "Bitir."Another type of finely processed unleavened flatbread, this flatbread is made by twisting together a layer of dough and a layer of oil, then baked. The modern Uyghur people call this "Katarma," and the "Great Turkic Dictionary" refers to it as "Yaha."This type of flatbread is often used to serve guests during festivals and celebrations.Cut the lamb into small pieces, add oil, salt, onions, and other seasonings, then wrap it in leavened dough to make meat flatbread, which is also called "Kaqiz" by the modern Uyghur people.There is also a type of dough bread made with dead dough and clarified butter or lamb fat, which is rolled thin and baked.Another type of dough bread, made with a thinner dough and oil, is rolled thin and baked.This type of bread is often used to entertain guests during festive occasions.Ground lamb is mixed with oil, salt, onions, and other seasonings, then wrapped in dough to make a meat bread, which is called "Kasso bread" in modern Uyghur.The "Great Dictionary of Turkic Language" also introduces "sweet meat buns," which are made by "cooking the meat until tender, mixing it with rendered fat and sugar, then cooking it until it thickens, and finally baking it with dough."Putting a layer of icesugaron the bun, then baking it, resulting in a shiny surface. These sweet buns are called "Yutkman buns" by modern Uyghur people.

noodles

Introduction

Noodles are a local delicacy in Xinjiang Hui.Whenever the Qurban festival and the Meat Festival arrive, almost every Hui family cooks noodles and waits for guests and friends to come.Although this delicacy is not served at banquets, it is very popular among the people.

Features:

Noodles have a delicious flavor, slightly sour and slightly spicy, suitable for the tastes of people in the north.The preparation is not complicated, but it is not easy to make well.

Culture:

Noodles are often a dish served to guests.Noodles are divided intoSour and spicy noodlesand soup noodles.Regardless of which type of noodles, one must have good noodles, and the other must have good soup.Even though this is just a home-cooked meal, to make it taste delicious, with a suitable sour and spicy taste, not greasy, fresh and refreshing, requires a lot of effort.

Noodles are mostly made by Hui women. They not only like to eat noodles themselves, but also have the custom of giving them to their neighbors. This is not only to strengthen the friendship between families, but also to have a competition without formal rules.

If the noodles made by a woman in a family are good, she will be very proud and praised by others.I heard that Hui girls must receive strict training from their mothers on how to make noodles before getting married, so that every Hui girl can become a master of making noodles. Therefore, Hui women will always make noodles.The main ingredients for making noodles are

noodles

slices, which should be translucent and tender, with a chewy and elastic texture.Then, using lamb, broth,tomatoes,spinach,cabbage,red chili peppers, vinegar, pepper and water to make soup, and combine them to make noodles.Generally, use high-quality flour (mainlypea flour) to make and cool, then use tender lamb or beef ribs cut into small pieces, add salt and prepared ginger powder, Sichuan peppercorns, and onions, and cook.Noodles can be made by boiling or frying.If made by boiling, the noodles are cooked in boiling water, then put in a bowl and added to the soup, and then cooked.If made by frying, the noodles are first fried in a wok with oil, then added to the soup, and then fried.In general, the noodles are served with oil, chili oil, green onions, and other seasonings.If the noodles are made with a fewdumplings,then it becomes noodlesand dumplings.The soup noodles are made with cooked lamb or beef scraps, orbeef scrapsfried, and then mixed with the original soup noodles and various seasonings.On the ninth day of the ninth lunar month, eating a bowl of noodles, the whole body is hot and sweating, which is both cost-effective and delicious. Some people even use noodles to treat colds, which is a clever use. Noodles can be made all year round, but because of the different seasons and weather, the ingredients used will also change. No matter when noodles are made, they have the characteristics of fragrance, color, and deliciousness, which makes people love them.When the Hui people invite guests to eat noodles, they will also serve a plate of fragrant oil.This is a food made by frying, with a golden and crispy appearance, and a fragrant aroma, which is very delicious when combined with noodles.Xinjiang

stir-fried noodlesIntroduction

Xinjiang stir-fried noodles is a local snack in Xinjiang.Ingredients:

noodles, lamb, onions,

bell peppers

（or garlic), tomato sauce, dry red chili pepper (if not spicy, you can omit it), minced garlic.

Steps:1, mix flour,high-gluten flouradd a little salt and water to make a soft and firm dough, knead until the surface is smooth and wrap it in plastic wrap for half an hour, then roll it into a large sheet.I used the dough I made for making dumplings yesterday.

2, cut it into one-inch-wide long strips, then roll and stretch it by hand, the thinner the better.

3, boil water in a pot, then put thenoodlesinto the water, cook until tender.Do not cook it too soft, just cook it until it is tender, because it will be fried later, and overcooking will affect the taste.

4, after the noodles are cooked, drain them into a bowl of cold water, then drain them.

This step prevents the noodles from sticking together.5, if you don't want to make the dough and noodles, you can use coarse round noodles instead.6, cut the lamb into thin slices, add old-fashioned soy sauce, Sichuan peppercorns, salt, cornstarch, oil and a little vinegar, and marinate for later use.Marinating lamb with vinegar not only makes the meat tender, but also has the effect of reducing the smell.The vegetables used for stir-fried noodles are very flexible, as long as you choose the seasonal and low-moisture vegetables you like, but don't forget onions and tomato sauce.I made two batches, one without chili, with onions andgarlic, and the other with onions, bell peppers and dry red chili peppers (I will use the chili version as an example).

7, heat the wok, quickly stir-fry the lamb, then remove it when it changes color, leaving the oil in the wok, then fry

dried bean curd stripsand chili peppers.

Then add onions and bell peppers to stir-fry, until fragrant.8, add a spoonful of tomato sauce (preferably not tomato ketchup, as it is sweeter), stir-fry until fragrant, then add the stir-fried lamb, add old-fashioned soy sauce, salt, and then add the noodles, stir-fry until cooked. If the noodles are too long, you can cut them with a knife (or you can cut them into segments after cooking). Finally, add minced garlic and chicken powder and stir-fry evenly before serving.Tips1, Xinjiang

noodles usually have tomato, but when stir-fried, tomato sauce is used to reduce moisture and enhance the flavor.2, it is best to use pure tomato sauce, not tomato ketchup.If you don't have tomato sauce, you can use the tomato sauce in KFC or McDonald's.3, if you don't have lamb, you can use beef.

Besides onions and bell peppers, you can also use celery,

long beans,

eggplant,zucchini,etc.5, don't forget to add minced garlic at the end, which can enhance the flavor.IngredientsIngredients: flour, cookedchickenslices (you can also use raw meat slices), onion slices, carrot slices,cabbagehard stemSeasonings: salt, soy sauce, pepper, chili, Sichuan peppercorns, vinegar.EggplantAnd so on.5. Don't forget to add minced garlic when cooking, which greatly enhances the flavor.

Food ingredients

Ingredients: Flour, cookedChickenSlices (also use raw slices of various meats), onion slices, carrot slices,Chinese cabbageStalks

Seasoning: Salt, soy sauce, black pepper, chili pepper, Sichuan peppercorns, a little vinegar.