A, plate noodles noodles production

A catty of noodles for 500 grams, with about 250 grams of water, put 7 grams of salt or so (salt should be placed in a little warm water inside the melt, and then poured into the flour), put an egg as long as the egg green do not want to yellow, (an average of 10 pounds of noodles to put an egg white), add water to be stirred and become a dough, and after a good and covered with a cloth, and stand still! 20-30 minutes, and then poke a poke, rest 5 to 10 minutes. Then, after repeated kneading, make a small pasta stick half an inch in diameter and eight inches long, sprinkle it with white starch, (remember not to sprinkle flour, it will stand and suck), put it on the case for about 2 minutes, and then knead the small pasta stick and leave it there for 1-2 minutes, and then it is ready to be made.

When making noodles for mutton board noodles, line up 6-9 small noodle sticks on the case, flatten them with a round wooden stick, pinch 6-9 heads in the left hand, pinch 6-9 heads in the right hand, and violently raise them over your head, and forcefully drop them on the case. One after another, snapping, side pull, side fall, side flash, 6-9 small noodle stick from short to long, stacked three times.

Second, the production of mutton plate noodle bashfulness:

Big ingredients: grass berries (smashed), aromatic herbs, ripe earth, angelica, Luo Han Guo, cinnamon, anise, dahuric dahurica, white peony, red cardamom, cinnamon, chenpi, sand nut, white nutmeg, sannai, ginger, sesame leaves 20g each, tomato sauce 50g, red chili sauce 20g, mutton oil 500g, soybean oil 500g, mutton 100g and other ingredients.

Small ingredients: 30g each of fennel, cumin, pepper and cloves.

First step: first of all, you should dilute the mutton oil to boil, and then put in the salt, an average of one kilogram of oil into 15 grams of salt, and then under the small ingredients.

The second step: the first fried small materials: fennel, pepper, cloves (an average of a catty of butter each small materials to put 14 grams or so) frying 3-5 minutes to fish out after throwing away! (Because the material is small do not throw away the customer to eat, the flavor is not good, but also easy to card throat.)

The third step: and then into the big ingredients: grass nuts (smashed open), cinnamon, aniseed, fragrant aconite, ripe earth, angelica, Luo Han Guo, Angelica dahurica, white peony, cinnamon, chenpi, nutmeg, nutmeg, Sannai, cinnamon, ginger, sesame leaves. (Each of these ingredients averages 10 grams per catty of butter, star anise, cinnamon, you can put more), simmer for 20 to 30 minutes, and then fish out, put inside a container, do not throw away, when you will finish frying the chili pepper still need to use.

Step 4: Then fry the red chao tian chili peppers, in larger portions, to highlight the spiciness and color of the plate noodles, and you can also put more lamb. Fry over low heat until some of the red chili peppers turn black! (Remember to use low heat, it is easy to paste, then it will have a bitter flavor.)

Step 5: Cut the lamb into small cubes and dices, then throw the lamb into the pot. At this time Put the chili sauce and ketchup, (put how much depends on how much oil to fry an average of a pound of mutton oil a put 10 grams, specific look at their own put, chili sauce does not matter, but ketchup can not be too much). With a spatula to push more, this time, you must control the fire, in order to burn the lamb is not old and not tender, just in time.

Sixth step: fry the meat when you don't need to fish out, and put the above we fry the spices and chili peppers into the oil! (If the ingredients and chili fried too much can not put in too much, the next time you do it again) (the main thing is that after the bashfulness is done first can not add water, solidified after scooping into the material bag or other containers, when to use, directly take it can be.)

Seventh step: finally add water, pour water inside the material, and then into the salt (to put more points), chicken powder (recommended chicken powder, to be much better than chicken essence, generally use the wind ball wheat brand), first boil the water and then turn into a small fire, simmering for about 2 hours, do not cover the lid of the pot, this is conducive to viewing.

The eighth step: the following in another pot, cook the above soup, boiling after the dumping of good plate noodles down to the pot, in the put rape or cabbage, and then under the cooked in a bowl, put the rape on the surface, by the way, in the bowl inside the heave some noodle soup, don't more than the noodle's, so that again when sheng plate noodle bashfulness, do not spill out.)

Step 9: Then pour the boiled lamb plate noodle bashful, fish some salty broth underneath, and pour some mutton oil chili, meat and chili on top, and a bowl of plate noodles is done. But this is just the general practice, if you want to open a store, it is better to go to the store to learn the authentic practice.