Lamb broth

Gong Quai 35g

Wolfberries 20g

Flattened ginger Two pieces

Scallion 60g

Noodles

Ordinary gluten-free flour 200g Probably enough to make a meal for three

Water

Scented oil 30ml

Salt 5g

Bowl of noodles

Tofu skin shredded moderate

Seaweed shredded moderate

Salt 5g

Inside the bowl

Shredded tofu skin

Shredded seaweed

Slim vermicelli

Dried cauliflower

Dried cauliflower

I don't like it, I'll skip it. Omit

Coriander moderate amount

Salt moderate amount

The way to nourish the mutton braised noodles

The soup ingredients are ready, mutton cut.

Lamb forgot to take a picture, probably cut about 5 centimeters square, the bones are reserved for boiling together.

Begin by boiling the lamb for a few minutes, then pour off the water. The first thing you need to do is to make sure that you have the right ingredients and that you have the right amount of time to make sure that you have the right amount of time. Cook on high heat for half an hour, medium heat for about 3 hours. Cook until the lamb is crispy.

Flour with water and salt Knead the flour into a harder dough, knead it and let it rise for half an hour

So don't put too much water in it.

When it's ready, knead it into a thick dough stick.

Cut the dough into thick sticks, and then cut them into pieces like dumpling skins.

Flatten the dumplings with the palm of your hand, then roll them out with a rolling pin to form a long, flat shape as shown in the picture

Prepare a plate, brush it with sesame oil and spread the rolled-out dough on the surface, coat it with sesame oil and sprinkle it with a pinch of salt.

Roll them out one by one, oil and salt them. Don't worry about stacking them on top of each other because they are coated with oil.

Stay in the refrigerator for 12 hours or more.

They are usually kneaded the first night and can be eaten the next day at noon or in the evening.

If you can't finish it, you can keep it in the refrigerator for a few days.

When you need to eat the noodles, make sure the soup is ready and the noodles have been in the refrigerator long enough.

Then get the ingredients ready: vermicelli, shredded seaweed, and shredded tofu skin in boiling water and set aside.

Boil a pot of boiling water, and when the water comes to a boil, start taking out the noodles from the refrigerator

Slowly shake them up and down, slowly stretching them out as shown in the picture

Thin enough to be see-through, and then pull them apart by hand from the center.

After pulling it apart, you can cut it off and put it in the pot.

If you don't like wide noodles, you can split them in the center and continue pulling.

There may be some accidental sticking between the noodles, don't worry, there is oil on the noodles, just pull it gently.

Cook the noodles in a pot of boiling water over high heat until the noodles are clear and cooked through

The time will vary depending on the amount of noodles, about 15 minutes

While the noodles are cooking, put the lamb broth, which may have cooled from the previous day's cooking, on the stove and start heating it over medium heat. If your lamb broth is still hot, ignore this step.

While the noodles are cooking, add a pinch of salt to taste to the bowl you'll be using to serve the noodles. Don't put the salt directly into the lamb soup.

Then drain the noodles, put them in a bowl, add the seaweed and other ingredients, and top with the lamb broth and lamb.

Done.

Flossy noodles

Tender meat

Delicious and nourishing soup