Where does Xinjiang noodles come from?

Mixed noodles, commonly known as Latiaozi among Xinjiang folk and "Langerman" in Uyghur, is a delicacy very popular among people of all ethnic groups in Xinjiang. There are many versions of its origin. One theory is that it originated from Shanxi and was brought to Xinjiang by camel passengers from Shanxi. Another theory is that it was invented by Uyghur compatriots; another is that it was invented by Hui compatriots. We don’t need to delve too much into its origin, and we don’t need to stick to which name it is called. With the changes of history and the development of the times, through the mutual acceptance, mutual learning and mutual integration of various ethnic groups, noodles have actually been deeply rooted in the fertile soil of Xinjiang and have become a Xinjiang specialty food that is very famous in the country. .

Speaking of the famous special noodles in Xinjiang, the most famous ones are Qitai, Tuokxun and Yili noodles. Careful friends can find on the streets that most noodle restaurants are opened by Hui compatriots, and some are opened by Uyghur and Kazakh compatriots. Hui compatriots work hard and contribute the most to making noodles. It can be said that they transform this ordinary noodle restaurant into The dishes are made to the extreme, giving it a rich and diverse content. Its side dishes cover almost all the vegetables that can be seen in the market: cabbage, leeks, peppers, eggplant, beans, mushrooms, celery, garlic moss and are accompanied by beef and mutton. saute. In recent years, some chefs have innovated and introduced a series of noodles such as asafoetida, chama mushroom, large plate*, tofu, etc. Noodles may seem simple and easy to make, but you have to make a plate of noodles that is mouth-watering. , its craftsmanship is no worse than making a top-quality dish, from selecting noodles, kneading noodles, proofing noodles, kneading noodles, ramen noodles, cooking noodles, selecting meat, selecting vegetables, cutting meat and vegetables, mixing meat and marinating meat, and garnishing. There is a strict process for the ingredients of the dishes. The noodles should be fine, even, round and smooth, and the stir-fried vegetables should have a good color, fragrance and appetizing appetite. In particular, the signature dish of every noodle restaurant - noodles with oily pork, requires the chef to have superb skills. The fried meat should be golden red in color, with a thick and transparent juice, and no oil leakage. , the soup does not fall apart, the entrance is tender and smooth, and the flavor is rich. When ordering noodles, according to personal preference, after ordering the side dishes, you have to tell the store whether you want it to be "shocked" with cold water or "ranwozi" directly on the plate. After the noodles are cooked, the stir-fried vegetables and noodles are usually placed on plates or bowls and served separately. Men in Xinjiang generally like to put the stir-fried vegetables directly on the noodles and use chopsticks to stir the noodles and vegetables evenly (you know why it is called "mixing") Noodles), which is called the combination of vegetables and noodles; some even add a little vinegar and peel a few cloves of raw garlic to eat with it, which is called disinfection; some do not like the free tea in the restaurant, but like to have a cup of tea. The noodle soup used to cook noodles in a bowl is called the original soup and the original food. Foreign tourists or female compatriots, whether out of concern for image or something else, usually pour the side dishes into a corner of the noodle plate and eat them while mixing in a small area; One bite of noodles, this is not the real meaning of eating noodles, but the way to eat rice. In the past, if you didn’t have enough noodles in a restaurant, you could add white noodles for free. In recent years, due to the rise in prices, many noodle restaurants have also changed their rules. They don’t add noodles to more expensive noodles, and other noodles are cheaper. There is an additional charge for noodles or for two people to eat one portion. From a scientific point of view, noodles are a food that combines vegetables and noodles. It is mainly noodles and supplemented by vegetables. The dishes can be meat or vegetarian, and the taste can also be determined according to the taste of the customer, but every dish is always indispensable. They are red chili seeds, green chili seeds, tomatoes, and onions. I think this is because in addition to their own nutritional content, their main functions are coloring and seasoning. Therefore, it seems that noodles are more suitable for the eating habits of people in the north, especially the northwest. In Xinjiang, noodles are a daily favorite of people of all ethnic groups. Whether cooking at home, dining on the street, or even hosting banquets to entertain guests from outside Xinjiang, noodles can be seen everywhere.

No wonder there is a joke that when we Xinjiang people get off the plane or train after a business trip to Xinjiang, the first thing that matters is not to go home first, but to find an authentic noodle restaurant to have a delicious meal of noodles

Method

Ingredients

Main ingredients: Northern white noodles, mutton, skin sprouts (onions), tomatoes, seasonal vegetables (usually green peppers and beans)

Ingredients: onions, ginger, garlic, salt, monosodium glutamate, salad oil, cumin, a basin of cold water

Production process

1. First, mix the noodles and the water for mixing them It is best to use salted water, so that the noodles will be more delicious, and they will taste refined and chewy. The surface used to make the strips should not be too hard, otherwise they will not be able to be pulled apart. And apply some oil on the closed surface, then cover it with a damp cloth and let it rest for a while.

2. Start stir-frying. Buy the mutton and cut into thick slices, then add salt and cooking wine and set aside. Dice the seasonal vegetables, cut the tomatoes into slices, cut half of the skin into strips, and set aside cumin.

Put oil in the pot and heat it until it is 80% hot. First, score the mutton slices and then take them out.

Heat the oil again, stir-fry the chopped tomatoes, let the oil explode, add some cooking wine, skin bark, cumin, and seasonal vegetables. Fry for a few times and season with salt and MSG. If you feel the soup is not enough, you can add some water. Pour in the oiled mutton slices. If there is too much water, consider adding some water starch.

3. Start ramen noodles, boil the noodles in water, then put them into the prepared basin of cold water, put them on a plate, and pour them onto the cooked noodles. The stir-fried vegetables are ready, OK, let’s get ready to eat!

Making Keys

1. The right amount of salt should be used when kneading the noodles. If the salt is too little, it will break easily, and if there is too much, it will not be pulled apart;

2. The noodles should not be hard. It should not be too soft;

3. After the dough is mixed, apply clear oil on the surface, cover it with a damp cloth or a lid and leave it for at least half an hour, preferably 2-3 hours;

4 .Noodle dishes must be fried with green pepper or celery or spinach, otherwise they will not taste good.