[Ingredients] (30 bowls) cooked mutton 1.6 kg, mutton soup 10 kg, flour 1.5 kg, 500g of vermicelli (or vermicelli), kelp100g, fried tofu150g.
[Technology] It is divided into three processes: raw material treatment, gluten washing and soup making.
(1) Raw material processing. Dice (or slice) cooked mutton; Soak the vermicelli until soft, and then shred it; After kelp swells, it is washed and shredded, boiled in boiling water to remove mucus, and then soaked in clear water; Fried tofu and shredded; Remove yellow leaves from spinach, cut roots, wash and cut into sections about 2 cm long; Wash fresh ginger and cut or chop it into rice grains.
(2) Wash gluten. Put the flour into a basin, mix it with about 1 kg water to make a soft dough, and rub the dough with your hands dipped in water; Bake for a few minutes, then rub vigorously, then gently rub with clear water, and then wash with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed away, then take out the gluten by hand and soak it in a clear water basin.
(3) make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, then add shredded vermicelli, kelp, fried tofu and salt in turn, bring to a boil with strong fire, and then add some cold water to make the soup pot slightly boil. Pick up gluten, shake your hands into chunks, and slowly rinse them into gluten ears in a basin (the chunks of gluten are scattered with a rolling pin). After boiling in the pot, stir the washed gluten batter (drain the water from it) into a thin paste, slowly hook it into the pot, stir it with a rolling pin while hooking it until it is thin and uniform, add the spiced powder and pepper, stir it evenly, then sprinkle with spinach, and eat it after the soup is boiled. Pour in balsamic vinegar and sesame oil when eating.
2. Simple method:
Ingredients: noodles, mutton (preferably soup with bones), kelp, day lily, vermicelli, peanut fungus (can be added according to your own taste)
Ingredients: onion, ginger, aniseed (used when cooking mutton soup)
Others: Pepper is essential ~ Other common uses: salt, chicken essence, etc.
The first step: paste spicy soup, and the most important thing is soup. First, the mutton is cut into cubes, then the bones are broken, and cooked in onion, ginger and aniseed, preferably in a casserole, usually for 2-3 hours.
Step 2: You can wash the gluten while stewing the soup. This is the most troublesome thing. You'd better consult the old man. I don't know how to tell you the scene of gluten washing here. Hehe ~ ~ ``` Note: Never pour out the water for washing gluten. This is the main raw material, put it in the cauldron.
Step 3: fry kelp, day lily and vermicelli in a wok, and remember to put soy sauce, so that the soup will look good.
Step 4: Now we can enter the main step-bring the gluten water to a boil (remember to stir it while burning, or the gluten water will boil), add mutton soup and mutton pieces, and then bring it to a boil. After boiling, add the fried kelp, day lily and vermicelli. All this is done, so get out of here. If you like, you can put fungus and peanuts, then mix pepper with water and put it in a pot (like this).
The easiest way is to buy a ready-made convenient bag:
Brand: Jing Yao
Name: Xiaoyaozhen Hot Soup \ Quanwei Powder
Specification: the net content is 450 grams, and 45 grams per generation can make about 3 bowls of soup.
Dosage: One bag (45g) can cook about 3 bowls of soup.
Shelf life: 18 months
Method of making soup:
Step 1: Boil water, and take 700ml of water to boil.
Step 2: Mix soup: take a packet of full-flavor powder and mix it with 400ml cold water to make a paste, slowly pour it into the boiling pot, fully stir it, and heat it until it is completely boiled away.
Step 3: Drink soup, put it in a bowl, and add vinegar and sesame oil according to your personal taste.
Typing is not easy. If you are satisfied, please adopt it.