Appropriate amount of fresh Lamian Noodles (or wide noodles), 30g kelp, pork (sliced) 100g, thick soup (pork bone soup flavor) 1 slice, 500ml of water.
working methods
Wash kelp silk, blanch pork slices with boiling water, cook lasagna, remove and drain.
Put two bowls of water (500 ml) in the pot, bring to a boil, add thick soup with pork bone soup, add noodles, sliced meat and shredded kelp, bring to a boil with high fire, add dried Chili powder and pepper powder, cook for 2 minutes on medium fire, and sprinkle with shredded chives after serving.
Huimian is a traditional Henan cuisine with meat, vegetarian food, soup, vegetables and rice. It takes high-quality high-gluten flour as raw material, supplemented by broth and various side dishes, similar to lasagna. It is famous for its delicious taste, good gluten and rich nutrition. There are many kinds of mutton, such as emblem noodles, three-county emblem noodles and five-county emblem noodles. It is one of the three major snacks in Henan.
The essence of Hui noodles lies in soup, which is boiled with fine tender mutton and sheep bones for more than five hours. Cook with high fire first, then with low fire. After adding seven or eight kinds of traditional Chinese medicines, the boiled soup is white and bright, just like milk, so some people call it white soup. When serving, put the raw juice broth into the pot, pull the noodles into thin strips and put them into the pot. Accessories are shredded kelp, shredded tofu, vermicelli, coriander, quail eggs, sea cucumber, squid, etc. And when serving, bring out side dishes such as coriander, Chili oil, sugar and garlic.
Huimian Noodles is one of the representatives of Henan pasta, which was also called soup cake in Han and Wei Dynasties. After the Tang Dynasty, the name changed gradually. Bianjing Hotel in the Song Dynasty served "noodles with meat and noodles with great Olympics", which was later called mutton Huimian Noodles, with soft and smooth texture and warm soup.
It is a traditional snack with meat, vegetarian food, soup, vegetables and rice. Because of its delicious taste and economical benefits, it is famous in the Central Plains and spread all over the country. Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, Sanxian Huimian Noodles, Wuxian Huimian Noodles and so on according to different ingredients. The essence of the emblem is the soup. When serving, put the raw juice broth into the pot, pull the noodles into thin strips and put them into the pot. When serving, take out coriander, Chili oil, sugar, garlic and other side dishes.
The noodles used in Henan Hui noodles are Lamian Noodles, which is similar to Lamian Noodles, but slightly different. Generally, white flour is mixed with proper amount of salt and alkali to make it soft and kneaded repeatedly to make it tough. The essence of the emblem is the soup. Mutton soup should be made of good fresh mutton. After repeated soaking, put it into the pot, skim off the bleeding foam, put in the whole aniseed and cook the meat. Next time, put the raw juice stock in the pot, pull the noodles into thin strips and put the mutton in the pot, with day lily, fungus and gouache strips. Bring coriander, Chili oil, sugar, garlic and other side dishes when serving, which is more delicious. Because noodles are fragrant and rotten, rich in flavor and cheap, they have become the most typical flavor snacks in the Central Plains.