This food reminds me of my brother-like Xinjiang friends ten years ago.

　　National Day is a friend of Urumqi I met at the Xinjiang Office of Xinjiang in the west exit of Erligou in Xicheng District more than ten years ago. Although he is a Han nationality, he is also a pride of Xinjiang people. During the National Day, I made special Xinjiang cuisines, among which the slivers, stir-fried noodles and slices are all pediatric craftsmanship.

As for Xinjiang fried noodles, I think the most important thing is to have Xinjiang flour and Xinjiang vegetables. In the northwest region, the summer climate is dry and hot, and there is less precipitation, so the crops have less water, higher protein, minerals, vitamins, and dietary fiber. This makes the taste of many plant ingredients, such as local vegetables, peppers, and so on. The local vegetables in Xinjiang are dark in color and hard on the palate, unlike the freshness and tenderness of vegetables in the south of the Yangtze River, but they have a unique flavor of vegetables, just like the fresh chili is a little air-dried.

　　 Ding Pi Ya Zi fried noodles are mainly used for cowpea, Pi Ya Zi, spicy Pi Zi, fungus, tomato sauce and other ingredients. Everyone is familiar with cowpea and fungus, but Pi Yazi and Spicy Pi are confusing. It turned out to be Xinjiang’s onions and chili peppers! And tomato sauce may be familiar to everyone, but I don’t know if Bosten’s tomato sauce is The lycopene content is very high. The noodles used in dingding fried noodles are hand-drawn noodles, that is, after adding salt to the flour, the protein of the flour is denatured, which makes the noodles taste smooth and strong.

　　Cooked slivers are quickly cut into 1 cm long dices after cold, stir-fry fragrant tomato sauce in a hot pot, add other ingredients and stir-fry quickly for flavor and seasoning.