How To Cook Delicious Xinjiang Ramen Noodles?

Xinjiang Latiaozi, also known as Xinjiang Mixed Noodles or Xinjiang Ramen, is a local specialty food that is very popular among people of all ethnic groups in Xinjiang, and it is also one of the favorite staple foods of Xinjiang people.

Material preparation

7oz medium gluten flour (Do not use flour with white color but high gluten, see step 6 for details.)

3.52oz cold water (dough with moderate hardness is the best! Different brands of flour use different amounts of water)

0.07oz salt, Xinjiang flour may need more salt than this (more ramen is easy to pull apart, less noodles are easy to pull apart, dough that is put in the refrigerator overnight should be given about 0.077oz salt)

Vegetable oil 0.53oz (for brushing dough when last waking up)

Procedure of authentic pulled noodles (Xinjiang pulled noodles)

Step 1

Mix the flour and salt well, then slowly add cold water several times, and stir them into cotton flocs. It is said that this method of adding water is very important! The first kneading method: it doesn’t take too long to knead the dough, just a few minutes. Stop kneading when the dough is not smooth or even the surface has cracks. You can use fists to hold the dough! After the dough is kneaded into the effect described in the above words, seal the fresh-keeping bag or film and let it stand for about 30 minutes! Note: Avoid blowing the dough and the thick noodles in the later stage of production, so as not to break easily when pulling the noodles!

After the first awakening, you need to knead and wake up twice again.

The second kneading only takes a few minutes to stop, but it also takes about 30 minutes to wake up.

When kneading the dough for the third time, you must knead the dough until it is smooth and shiny until there are small bubbles. After fully waking up, you can generally knead it in a few minutes!

But the third awakening time must be longer. It takes about 1 to 4 hours to wake up at room temperature. Wake up less in hot weather and more in cold weather! You can also refrigerate the noodles for a few hours to one night, but not too long. If you refrigerate the noodles for a day, it will not have the taste of room temperature noodles for a few hours, and it will be easier to break!

Super Reminder: If you forget your busy time, and the first time you wake up for more than 1 to 2 hours, you only need to knead the dough twice. The second time you knead the dough, it only takes a few minutes to knead the dough until it is smooth, shiny and bubbly! If there is no fresh-keeping bag or film, it is OK to put the dough into a container with good sealing performance!

Step 2

Flatten the dough prepared for the last waking up, and brush the front and back with oil to prevent sticking. Note: more oil must be given, or you need to add oil during the later rolling! Re seal the plastic wrap (bag) and wake up for 1 to 4 hours at room temperature, or refrigerate for 6 to 10 hours! Note: If you want to eat the noodles, you must spend enough time waking up!

Reminder: The waking time is short, and it is easy to break when pulling noodles! The dough was not kneaded well, the dough was too dry, and there was too much salt, so it was easy to pull the dough apart and break it! If the dough is too wet and the salt is too little, the noodles will not be cramped and will be easy to break!

Step 3

Press the flat dough from the last waking up face to the length, press it into 0.01 meter thick rectangular dough, and cut it into thumb wide noodles!

Step 4

After cutting the flat dough into strips, rub it with your hands or put it on the table to form a strip thinner than your little finger! It is necessary to cover the freshly rubbed plastic film to prevent it from drying and cracking! After all of them have been rubbed, you can pick up the round bars that were rubbed at the beginning to pull noodles!

Note: If you feel the stretched love sticking together at this time, you should brush a layer of oil on the thick strips of fingers that have not been pulled, and then stretch them! At this time, if you feel stretched but like to retract, just leave it for another twenty or thirty minutes and pull again! However, the dough taken out of the refrigerator must be cut into strips and then turned into round strips. After that, it must be covered with plastic wrap and kept at room temperature for more than half an hour until it is close to room temperature before it can be pulled again. Otherwise, it is easy to break!

Method of noodles pulling: Hold the two ends of the round noodles and gently stretch them. You can also pull the noodles with your right hand and your left hand. Fold the two ends in half, and then use the three fingers of the middle finger of your right index finger to hold the two ends of the noodles. Put the other end on the two fingers of your left index finger and middle finger. Then loosen the noodles, pull the noodles again, and spring the noodles on the chopping board or clean kitchen platform. (Note: the noodles are already very long and go to the next step!), Next, fold the elongated noodles in half. Next, put the two noodles on the left onto the index finger+middle finger and the middle finger+ring finger respectively. Put the right noodles on the three fingers of the middle finger+ring finger of the index finger, and repeat the action of~loosen~pull~spring~to pull the noodles.

Note: For the novice who finds the above actions too difficult, he can also pull his right hand and his left hand twice to form a thin strip! Don’t worry, as long as the dough wakes up, it’s easy for the novice to pull out the beautiful sliver! The disadvantage is that the speed is not as fast as the way of loosening – pulling – snapping! If the action is very fast, you can pull noodles while putting them into a small boiling water pot after boiling water, pull all of them into the pot, and then change the heat to medium heat. If the action is slow, you can pull them all and then put them into the boiling water pan! Please refer to step 5 for specific operation!

Step 5

The sliver pulled by the novice will be directly pulled into the oil brushing anti sticking plate, and the loose points will be loosened as far as possible to prevent sticking. When all the slivers are pulled, the boiling water pot will be changed to medium fire (the medium fire is more tumultuous than the high fire finished product when boiling the sliver!), Then pick up the above utensils, use chopsticks to divide them into two or three times, and put them into the boiling water pot for salt! Salt can increase elasticity and prevent sticking! After all the pieces are put into the pot, stir them gently with chopsticks for a few times, and the sliver will disperse. Generally, the thin sliver will float up and be cooked when the water turns over. You must turn off the fire immediately~pick up~too cold boiled water!

After the thick sliver floats, you can click the cold water for 1-2 times. The water in the pot will turn over again, and then you can turn off the fire, pick up the water and boil it too cold! Eat with hot dishes! If you can’t eat cold food, you can just have cold boiled water!

Note: The sliver is easy to be cooked, and it is easy to become soft after being boiled for a long time without tumbling. Too cold boiled water can also increase the tumbling taste of the sliver! It is said that some so-called “high gluten flour” is made by adding chemicals that can cause cancer to ordinary flour to increase the elasticity of gluten, which has long been prohibited in foreign countries! Therefore, if you are not sure that the high gluten flour you buy is safe, you should try to use ordinary flour!

Step 6

The noodles mixed with green vegetables are beautiful in appearance and chewy in taste! I have eaten a lot of noodles that I have never liked! Practice makes perfect. I believe that if you do it several times, everyone can do better!

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