Ingredients: 45g cooked mutton, 45g tofu skin, 35g fungus, 30g day lily, 40g rapeseed, 75g flour, 45g fine vermicelli, refined salt, mutton bone broth, raw mutton, Appropriate amounts of wolfberry, coriander, candied garlic, and chili pepper.

Preparation:

1. Mix flour with light salt water to form a dough. After a while, make an oval dough sheet.

2. Soak the raw mutton in water to remove the mutton and then cook it. Add Chinese medicinal materials to another pot and simmer until glutinous.

3. Pull the noodles into even thin strips, cook them in a pot, add tofu skin, fungus, day lily, rapeseed, thin vermicelli and refined salt, put them into a bowl with soup stock and cook until cooked Lamb, wolfberry, and garnished with coriander, sugared garlic, chili, etc. when serving.

Features: Halal flavor, delicious soup, somersault noodles, and glutinous but not rotten meat.

"Mutton Braised Noodles" is a household name in Zhengzhou, so Zhengzhou's "Mutton Braised Noodles" is the best

Making mutton soup

Ingredients: 3000 grams of mutton, 6000 sheep skeleton Grams of mutton fat, 750 grams of ginger, 100 grams of green onions, 250 grams of Sichuan peppercorns, 10 grams of star anise, 15 grams of Sangui, 5 grams of cinnamon, 5 grams of cumin, 5 grams of grass fruit, 5 grams of galangal, 5 grams of cloves, 2 grams of refined salt and cooking wine.

Preparation method:

1. Cut the mutton into large pieces, wash it together with the sheep skeleton with clean water, then soak it in clean water for about 1 hour and then take it out; wash the mutton fat and cut into cubes; pat the ginger Break the green onion; tie the knot; wrap the peppercorns, star anise, pandan, cinnamon, cumin, grass fruit, galangal, and cloves with gauze to make a spice bag.

2. Put the sheep skeleton in a stainless steel bucket, add about 60 kilograms of water, bring to a boil over high heat, skim off the floating foam, then add diced mutton oil, ginger, green onions, and pour in cooking wine. After cooking over medium heat for about 2 hours, add the spice bag (press it with the lamb skeleton) and continue cooking for about 1 hour until the aroma overflows. Add the mutton cubes and cook over low heat for about 5 hours until the mutton is soft. , add refined salt, take out the mutton and let it cool, and skim off the floating oil on the soup surface (keep it for later use) to make mutton soup (at this time, there are about 45 kilograms of soup left in the barrel).

[Note] When making mutton soup, you can also add chicken skeletons to the soup to increase the flavor of the soup.

Making the dough

Ingredients: 10 kilograms of high-gluten flour, 200 grams of refined salt, appropriate amount of salad oil

Preparation method:

1? Mix the flour and refined salt evenly, then add about 4 kilograms of water, knead into a slightly hard dough, cover with wet gauze and let it sit for about 10 minutes. Knead the dough repeatedly, then cover the dough with wet gauze for about 10 minutes. Uncover the gauze

and knead the dough until the surface is smooth. Then roll the dough into long strips with a diameter of about 6 cm, and then cut into pieces weighing 125 grams each (wet weight).

2. Roll each dough into a 15 cm long round bar with a diameter of about 3 cm. Cover it with wet gauze and let it sit for about 5 minutes. Then use a rolling pin to roll it into a 15 cm long and 8 cm wide bar. Make a 1.5 cm thick rectangular dough sheet and evenly apply a little salad oil on the dough sheet to form a braised noodle dough. Place it neatly in the tray and cover it tightly with plastic wrap. It will be ready in about 20 minutes. Stretch.

[Note] A little edible alkali can be added to the dough in summer. This will prevent the dough from becoming sour and increase the strength of the dough.

Prepare the ingredients: 1500g of cooked mutton, 600g of tofu skin, 600g of water-fried vermicelli, 600g of water-frozen yellow flower, 600g of water-frozen fungus, 600g of coriander, 300g of angelica and wolfberry, 30g each of refined salt, chicken essence, MSG, Appropriate amounts of umami king, sesame oil, mutton fat, sugared garlic, and fried chili

Preparation method:

1. Cut the cooked mutton into cubes; wash the tofu skin and cut into shreds; Cut the vermicelli into long sections; tear the yellow flowers into thin strips; tear the fungus into small pieces; wash and cut the coriander into sections; soak the angelica and wolfberry in water for 10 minutes; put the candied garlic and fried chili into small dishes respectively. .

2. Divide the mutton cubes, tofu skin shreds, vermicelli, yellow flowers, and fungus into 50 portions; put the angelica and wolfberry into the pot and add water to boil them out, then scoop them into 50 large bowls, and then divide them into 50 portions. Put a little refined salt, chicken essence, MSG, umami king and mutton oil into the bowl, and the seasoning ingredients are ready.

Ramen noodles and cooking noodles

When the above three processes are completed, you can pull noodles and cook noodles.

1. Take a piece of braised dough (dough piece), hold the two ends of the dough piece upward with both palms, then press the edges of both ends of the dough piece with the thumbs of both hands, and then stretch the dough piece from left to right with both hands. Pull (with basically no force on your arms) to stretch the dough piece into a piece about 1 meter long. Then shake your palms up and down and use even force on your arms to continue stretching the dough piece into about 3 meters long, 8 cm wide and 0.1 cm long. For thick dough sheets, use your left hand to hold both ends of the dough sheet, and use the thumb, index finger, and middle finger of your right hand to tear the dough sheet horizontally into noodles about 3 cm wide, and then cook them in the pot.

2. Heat a small pot and add 1250 grams of mutton soup. After boiling, add the pulled noodles and gently spread the noodles with a spoon to heat them evenly. Wait until the soup is in the pot. After the juice boils again, add ingredients (diced mutton, shredded tofu skin, vermicelli, yellow flowers, and fungus), cook until the noodles and ingredients are cooked, remove from the pot, put it into a bowl with seasoning, and then scoop it into the pot. Pour a little sesame oil over the soup, sprinkle with coriander, and serve on a plate with sugared garlic and fried chili. Serve.

Note: The mutton stew should be eaten as soon as possible after being served to avoid the noodles being soaked in the soup for too long and becoming chewy.