Huimian Noodles, Henan Province, details

Production materials of Huimian Noodles, Henan Province:

Ingredients: wheat flour 3g

Accessories: mutton (cooked) 1g, coriander 2g, oil skin 5g, kelp (fresh) 3g

Seasoning: shallot 2g, salt 1g, monosodium glutamate 5g, monosodium glutamate 5g.

2. once every half hour, once every three or four times;

3. wake up for at least 3 hours, otherwise your face will be weak;

4. Beef with bone or mutton stew, with only ginger in the soup and no salt;

5. Remove the meat after the stew is almost rotten;

6. Remove the bones, remove the fat and put it back in the pot for stewing;

7. prepare coriander, chopped green onion, shredded tofu skin and kelp for later use;

8. Half an hour before the start of cooking, write all the noodles into strips with a width of two centimeters, grease both sides, and wake up for another half an hour;

9. Throw the long noodles away, and stretch them longer and longer to make fine noodles;

1. Cook in a pot. When the dough is cooked, put kelp and spinach together and cook.

11. Prepare a large bowl, and add the chopped meat, coriander, shredded tofu skin, chopped green onion, salt, monosodium glutamate and pepper;

12. put the cooked noodles in and pour the stew soup.