Dungan noodles, but the gravy on Uighur. In the trail. times lay gravy in Dungan, unfortunately, a General view with the gravy I forgot to take a picture. All ingredients to eye - to taste and desire!
|Cooking time -||Number of servings -|
Knead the dough, as dumplings,salt dissolving in water.I take about a handful. you can put the egg . To leave constantly for about an hour. During this time, to press down a few times.
for speed, cut the dough like this, but it is believed that the dough is more than just "pass" through the hands, the better. Usually divided into 2-3 parts, roll out a long sausage, and the sausage cut into small pieces the size of a fist, or tear off with your hands and then from these balls pull noodles.
After the dough was rolled into a rounded shape, fold and brush with butter, I cover with a bowl or celop. sachet and leave for 10 minutes.
Gradually, every lapshinka, in turn, roll out and pull simultaneously on the table.
Stretching to desired thickness add them in small portions and cook in a large quantity of boiling water. I make so - and- closing cover, when boiling, turn the noodles when it boils again, take out. Long to cook!
cut the meat and vegetables
Fry meat in hot oil, when the moisture evaporates, add onion, then chopped tomatoes, salt and spices to taste, then add the vegetables that takes longer to cook - potatoes, radish, radish, fry for another few minutes, add eggplant, beans, 2-3 min add water(optional, who likes thick, someone liquid gravy), cook on low heat 20-30 min, pepper and garlic put in the very end, when the meat and vegetables are ready, turn off the fire, I love it when the pepper a little crunchy as fresh.