As a son-in-law in Xinjiang, a native of Henan, who loves to eat noodles is congenital genetic and acquired environment, and makes a Luoyang version of Xinjiang strips on weekends.
1, warm water with salt, salt does not need too much, otherwise it is very hard, salt water and noodles, three kneading three awake, until the basin surface bare hands.
2. The surface that has been fully awakened becomes smooth and elastic, move to the board and continue kneading and rolling. About two coins as thick as a noodle, cut with a knife into a centimeter wide noodle. Xinjiang people do pull noodles is to brush the noodles with oil to prevent the noodles from drying out, I omitted this one, directly with flour, cut the noodles with plastic wrap cover, to prevent drying, will not be broken.
3, start to make vegetables, Xinjiang people like to eat lamb noodles, lamb skin teeth, red pepper skin, very fat, I don't like that, I will fry a vegetarian, eggplant pepper tomatoes, just like Henan people eat fishing noodles, but leeks are indispensable, this is the soul, water boiled blanched leeks.
4, start ramen, Xinjiang people do pull strips are all oil, sealed with oil in the basin, I am a root pull, put some noodles, just put on the board.
5, the water boiled, below, fished out of the water, I am like a Xinjiang person, eat with a plate
6, the leeks like the Xinjiang people do the same cut into this, together with the dish on the noodles, like to eat peppers that are more abundant, I do not eat peppers, soybean sauce, all kinds can be put.
Xinjiang latiao is not as complicated as we inland people think, simplified Luoyang version of the raspberry is much faster than rolling out noodles, you don't have to worry about hard noodles, children in Xinjiang eat this, don't cook too bad, affect the taste, I, the Henan people under the influence of my wife in Xinjiang, two days do not eat gluttonous no, eat two plates of pulled strips, than over the mountains and treasures of the sea, life should be so, can not live up to the time and food.