Mutton Huimian Noodles is a famous special snack in Henan, which is deeply loved by people. Its soup is thick and mellow; Noodles are delicious and tough; Mutton, tender and crisp. There are three elements in making mutton Huimian Noodles: noodles, seasoning and soup. Put some salt in the dough, knead it and wake it up for 20 minutes, then knead it for 10 minutes, wake it up for 20 minutes, repeat it for 3-4 times, and the dough will be tough. Its ingredients are rich, including mutton, vermicelli, auricularia, day lily, shredded bean curd, kelp, quail eggs and so on. The most important thing is to boil the soup. Choose the best mutton and mutton skeleton and add various seasonings to simmer for many years to make the soup white and rotten. Huimian Noodles, such delicious mutton can be easily cooked at home. As for the soup, due to the limited family conditions, it can't be cooked for a long time, so it can be cooked for 2-3 hours. The mutton is crisp and rotten, and the soup is fragrant. The practice of Henan mutton Huimian Noodles;

condiments

Sheep bones (the bones of sheep spine and legs are superior), lamb leg meat, vermicelli, day lily, coriander, shredded bean curd, kelp (or fungus), quail eggs, flour.

condiments

Star anise, aniseed, Amomum tsaoko, fennel, salt, monosodium glutamate and sesame oil (called "sesame oil" in the south).

Make soup, cook the meat.

1. Cut the mutton into large pieces, wash the mutton and sheep bones with clear water, soak them in clear water for about 1 hour, take them out and rinse them. 2. Illicium verum, Illicium verum, Amomum tsaoko and fennel are wrapped together with gauze to make a seasoning bag. 3. Fill the pot with water, add mutton and sheep bones, boil over high fire, skim the floating foam, add seasoning bag, simmer for 2-3 hours until the mutton is soft and rotten, take out the seasoning bag, season with salt, and let it cool for later use.

Make dough blank

1. Add a spoonful of salt to the flour, mix well, add water slowly, knead into a dough with moderate hardness, cover with plastic wrap and wake for 20 minutes. Then knead it for 10 minute, then cover it with plastic wrap and wake it up for 20 minutes. Repeat 3-4 times. 2. Knead the kneaded dough into thick strips, divide them into ingredients, roll each ingredient into rectangular dough pieces with a thickness of about 1 cm, spread salad oil on the dough pieces, cover them with plastic wrap, and wake them for 20 minutes.

Prepare ingredients

1. The vermicelli is soft. 2. Wash coriander and cut into pieces. 3. Soak the day lily and fungus until soft, and tear the fungus into small flowers. 4. Wash and shred kelp after soaking. 5. Peel the cooked quail eggs. 6. Cut mutton.

Lamian Noodles, cook noodles.

1. Put the cooked mutton soup into the pot. After boiling, add mutton slices, day lily, fungus, kelp and shredded tofu in turn and stir well. 2. Open the pot again and start Lamian Noodles. Take a piece of dough, pinch both ends with both hands and gently stretch. Stretch the dough into noodles with a width of about 1 cm and put them in the pot. Repeat this action and all the dough pieces will be put into the pot. Add vermicelli after the pot is boiled and season with salt. Noodles can be cooked and seasoned with sugar, garlic and Chili sauce.

skill

1. When kneading dough, be sure to put some salt and knead dough repeatedly for 3-4 times, so that the extruded dough will be tough. 2. You can also put some chicken bones when cooking mutton soup to increase the taste of the soup. 3. Don't add soy sauce and vinegar to mutton Huimian Noodles, otherwise the taste will be greatly reduced. Edit the social flag of this paragraph and the rice noodles in Fangcheng area.

Fangcheng Huimian Noodles should belong to clear soup pasta, and its main ingredients are noodles, mutton soup and mutton. Ingredients: coriander (coriander) and sesame oil.

Sheqi Huimian Noodles

Method of making (according to the ingredients in 3-5 bowls of a family of three): 1. Add water, salt and 1-2 eggs to the white flour, and wake up for 30 minutes without sticking hands and pots. 2. Half a sheep spine, add water to boil, skim the blood foam, and cook for about 1-2 hours on low heat. 3. Knead the dough into a long strip with a large rolling pin, drag it into a noodle agent the size of a duck egg by hand, and spread it with sesame oil. Roll out a dough sheet with a length of 15-20 cm and a width of 5 cm, thick in the middle and thin on both sides, and spread a little sesame oil on both sides to prevent the dough sheet from sticking. About 300 grams of fresh leg of lamb was cut into pieces the size of a dollar coin. 5. Stir the wok over high fire. When the wok is hot, add 15-25 peanuts or blended oil, add ginger slices and meat slices, stir-fry for 8-9 minutes, and add water to boil. 6. Pick up the patch, spread the palm upward, press the thumb on both ends of the patch, and gently pull Lamian Noodles. When it grows to about a foot, shake it gently and pull it to 1- 1.5m (the length depends on the thickness of noodles you like). Tear the dough into two pieces evenly from the middle and put them into a hot pot quickly. Pay attention to tear it into two pieces, then open it with chopsticks and put it in the pot. 7. Scoop the noodles into a big bowl first, then sprinkle with coriander powder, pour the hot soup into the pot, and pour 1-2 drops of sesame oil. 8. A steaming bowl of social flag emblem is served! Compared with Huimian Noodles in Zhengzhou, Fangcheng Huimian Noodles is fragrant but not greasy, with the fresh flavor of mutton. 1. The mutton soup of Zhengzhou Huimian was added with eggs, and some noodle restaurants also added Chinese medicines such as milk, codonopsis pilosula and medlar, which made the soup milky white and lost the natural taste of mutton soup. 2. Zhengzhou vermicelli, thousands of pieces (shredded tofu), fungus and day lily were added to the emblem, which also lost its flavor. 3. The raw mutton in Fangcheng Huimian Noodles is fried in a wok, while the boiled and diced mutton is put in Zhengzhou Huimian Noodles.

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