The Xinjiang Toksun La Tiaozi is very delicious and simple.A home-style dish.But how to make it tasty, the preparation method and steps are crucial.BelowCooking Networkeditor will share the steps for making Xinjiang Toksun La Tiaozi, see how to make this dish both delicious and yummy.

Xinjiang Toksun La TiaoziIngredientsintroduction

RegularWheat flour(500 grams for 4 people) MuttonRear leg meat(200 grams) Pickled chili (3 pieces)Fresh red bell pepper(Half a piece)Chinese prickly ash seeds or powder ( )Salt ( )

Steps for making Xinjiang Toksun La Tiaozi:

1. Mix flour: 500 grams of wheat flour, 1 egg, 2 grams of salt, and 300 ml water, mix well until smooth, cover with a damp cloth and let it rest for half an hour.2. After resting the dough, press it flat by hand, cut into four parts, one part per person3. Brush with oil (preferably cooked oil)

4. Rub the dough to make it smooth

5. Continue rubbing until thin like an adult's finger width

6. Coil and wrap the noodles in layers, brush with oil after each layer.

7. Coiled noodles are completed, two layers of noodles, brush with oil, otherwise they will stick together. If possible, rest for at least 1 hour (in winter, best to leave it in a warm place), poor coiling results in stiff and hard noodles that cannot be pulled apart.

8. Start preparing the vegetables:

9. Cut mutton into slices, soak pickled chili, cut onion, fresh red bell pepper, black fungus, garlic slices, tomatoes, add prickly ash seeds or powder as needed, keep ready

10. Larger meat pieces are better because they can easily shrink when cooked.11. Must include Chinese parsley; Western celery tastes a bit different.12. Start pulling the noodles: follow the picture to make them thin and even, start slowly at first, do not pull too fast or risk breaking. Once familiar with it, it will get faster. Twist twice for finer strands.13. First twist, is it very fine?14. Continue pulling until very thin; hold one end of the noodle and twist like winding yarn to extend the length.15. Thicker noodles should not be stretched too long.16. Boil the noodles: water must be boiling before adding, stir with a spoon to avoid sticking. Once floating, boil for a short time until cooked (use a large pot with plenty of water).17. Rinse the noodles under cold water or ice water; this step makes them smoother (skip if not suitable for your stomach).18. Cook the vegetables: heat oil and fry prickly ash seeds, remove after they turn dark.19. Fry mutton slices until dry, a bit of grilled flavor is best.20. Add onion, garlic, pickled chili, red pepper, tomatoes, season to taste with salt; add water or noodle broth if desired for more soup.

21. Add Chinese parsley and stir-fry, add soy sauce for color and quickly stir-fry before serving.

22. Add MSG (optional).23. The finished dish will look like this.24. Pour the vegetables and broth over the noodles, complete!

25. An additional shot!Pull the noodles: As shown in the picture, pull them into thin strands evenly, without one section being thicker or thinner than another. Start slowly and be careful not to break them. Once you are more skilled, the speed will increase naturally. Pile up the strands; for finer noodles, repeat this process twice.

12. After the first pass as shown in the picture

13. Do a second pass, aren't they very thin now?

14. Start again to make them thinner, holding one end of the noodlesNoodlestwist them like winding yarn, left and right, continue stretching until they are quite thin.If you prefer thicker noodles, do not stretch too much.

15. Cook the noodles: Boil water in advance, add the noodles, stir with a spoon to separate them when they hit the pot. Cover and cook; once the noodles float, uncover and cook briefly until done (use a large pot with plenty of water).

16. Rinse in cold water: Use cold boiled water or purified water for summer. This step makes the noodles smoother (skip if your stomach is sensitive).

17. Plate the noodles

18. Stir-fry vegetables: Heat oil, add star anise and stir until fragrant, then remove with a slotted spoon.

19. Add sliced lamb, stir-fry until dry and slightly golden for maximum flavor.It should be nicely roasted.20. Add onion strips, garlic slices, damp chili flakes, wood ear mushrooms, and a little fresh red pepper.

Tomato sauceStir-fry until fragrant.21. Now add diced tomatoes, season with salt to taste; more if you prefer soupy noodles. I use noodle soup for extra flavor, but slightly more salt than usual is needed as this will be mixed in later.

22. Finally, add fresh parsley and stir-fry until colored, then add a bit of cooking wine.

23. Add the ingredients listed above and quickly stir-fry to combine.Soy saucefor coloring, then taste and adjust with flavor enhancer if needed.Monosodium glutamate (MSG)if preferred. Remove from heat and serve immediately.Restaurants add MSG for taste; you can skip it if you prefer.

23. The finished stir-fry

24. Arrange the vegetables and sauce over the noodles, done!

25. Another shot for good measure!