Making Noodles

Preparation of Ingredients

High-gluten Flour 10kg Fine Salt 200g Salad Oil

Preparation Steps 1: Combine the flour with the fine salt, then add about 4kg of water, and knead the dough to form a slightly hard dough, then cover it with a wet gauze and leave it to molasses for about 10 minutes. Knead the dough again and again, then cover the dough with wet gauze for about 10 minutes. Remove the cloth and knead until the dough is smooth, then roll the dough into a long strip of about 6 cm in diameter and shape into 125g (wet weight) pieces.

2, each agent will be rolled into a 15 cm long, diameter of about 3 cm round, covered with wet gauze molasses for about 5 minutes, and then use a rolling pin to roll into a 15 cm long, 8 cm wide, 1.5 cm thick rectangular sheet, and in the sheet evenly smeared with a little salad oil, that is, the braised noodles billet, it is neatly placed into the tray, covered tightly with plastic wrap, after about 20 minutes to be stretched. In summer, you can add a little cooking soda to the dough. This prevents the dough from becoming sour and increases the gluten.

Preparing the seasoning

Ingredients Preparation

Cooked lamb 1500g Tofu skin 600g Soy bean curd 600g Soy vermicelli 600g Soy yellow flower 600g Soy fungus 600g Cilantro 300g Angelica sinensis, Chinese wolfberries 30g each Salt, chicken essence, monosodium glutamate, king of fresh flavors, sesame oil, goat's oil, sugar and garlic, deep-fried chili peppers, each in moderation

Making Steps

To prepare

Henan chow mein

Henan chow mein

Cooked mutton cut into cubes; tofu skin washed and cut into julienne strips; hydrated vermicelli cut into long knots; hydrated yellow flowers torn into thin julienne strips; hydrated fungus torn into small pieces; cilantro washed and cut into knots; angelica sinensis, goji berries soak in water for 10 minutes; sugar and garlic, deep-fried chili pepper in a small dish respectively.

2, will be diced lamb, bean skin, vermicelli, yellow flowers, fungus divided into 50 parts; angelica, wolfberry into the pot with water to simmer the flavor, respectively, scooped into 50 large sea bowl, and then put a little salt, chicken essence, monosodium glutamate, fresh flavor of the king and goat's oil, respectively, the bowl, that is, ready to season the ingredients.

Pulling noodles to cook

Making steps

1, take a piece of braised noodle billet (noodle sheet), two palms of the hands upward to hold the ends of the noodle sheet, and then use the thumbs of the two hands to hold down the edges of the two ends of the noodle sheet, and then two palms left and right to pull (arm basically no force), the noodle sheet will be pulled into a long piece of about 1 meter, and then the palms of the hands up and down to shake the arm evenly force, the noodle sheet will continue to stretch! Pulled into about 3 meters long, 8 centimeters wide, 0.1 centimeters thick sheet, and finally with the left hand to clamp the ends of the sheet, with the right hand of the thumb, forefinger, middle finger with the right hand, will be torn horizontally into about 3 centimeters wide noodles, can be cooked in the pot.

2, small pot on the fire, injected 1250 grams of mutton broth, boiling that is, into the pulled noodles, and with a hand spoon will be gently scattered noodles, so that it is heated evenly, to be the pot of broth and then open, down into one of the ingredients (mutton diced, shredded bean skins, vermicelli, cauliflower, fungus), cook until the noodles, the ingredients are cooked, up to the pot into the bowl of the seasoning, and then ladled into the pot of broth, dripping a little sesame oil, sprinkled with Cilantro, with sugar and garlic, fried chili plate on the table, that is done.

Quick food practice

Noodle system production

Selected the country's largest high-quality wheat production base in Henan's high-quality wheat flour, the use of modern industrialized simulation process design, through the beating of the wheat flour, mixing, awakening, composite extrusion and kneading, continuous rolling and other twelve process scientific means of treatment, to achieve the traditional braised noodles handmade one pull, two wrestling, three tearing, It realizes the craft effect and craft standard of traditional handmade chow mein of one pull, two drops, three pulls, four tears, and has a good taste of smooth softness, elasticity and tendon, full of biting power after soaking and cooking, just like the feeling of "gluten pulling" as we say in Henan.

Soup production

"Good taste comes from good material", braised noodle soup selects tender mutton and goat bone from alpine region as the main raw material, and uses the traditional boiling and extraction process combined with modern biological enzyme technology and Merad reaction technology to remove fishy and improve the aroma, and when it is brewed, the soup is white and thick, fragrant and not greasy, and is nutritious and nourishing. After brewing, the soup is white, rich in flavor, fragrant but not greasy, nutritious and nourishing, which has changed the discomfort of the traditional production process of stinky and fishy flavor, just like the feeling of "the cavity of singing opera and the soup of chow mein" as Henan people often say.

Recipe

Henan chow mein

Henan chow mein

Choose the most advanced vacuum freeze-drying vegetable material in the world at present, which effectively retains the color, aroma, taste, shape and nutrition of the fresh vegetables, and chooses the extremely nutritious berries of wolfberries, fungus and coriander, and the green, red and black collocation, which greatly strengthens the sense of appetite. The above three combinations will make you really savor the traditional gourmet characteristics of "Henan braised noodles" with fresh soup, beautiful taste and strong noodle elasticity, as the saying goes, "It's not a good man who can't get to the Great Wall, and it's a pity that you don't eat Henan braised noodles! It is a pity not to eat Henan chow mein.