Huimian Noodles, Henan Province has a long history. It is said that before Li Shimin ascended the throne, he fell ill on his way to escape in the dead of winter, and was fortunately taken in by a farmer. The farmer is simple, butchering the milu deer to stew soup, and being forced to chase after the troops to pull the live noodles into the pot. Li Shimin ate it, and the cold disease healed. After he acceded to the throne, Li Shimin sent someone to search for him, and ordered the chef to learn skills, so the imperial meals in Tang Palace were much more? Kirin noodles? . Later, because of the scarcity of elk, goats were used instead, which gradually evolved into today's Huimian Noodles.

With the improvement of people's living standards and the acceleration of urban work, Huimian Noodles has become a well-known food in Henan, and large and small Huimian Noodles pavilions can be seen everywhere in the streets.

Huimian Noodles is made of high-quality high-gluten flour, supplemented by broth and a variety of side dishes. According to different ingredients, it can be divided into: mutton Huimian Noodles, beef Huimian Noodles, Sam Sun Huimian Noodles and so on.

Huimian Noodles ingredients for making the family version of mutton:

5 gluten meal, 5 grams of mutton, 1 grams of leg bones, 2 grams of Chinese cabbage, shredded tofu skin, 2 grams of day lily and 2 grams of fungus.

seasoning:? 1 gram of salt, 1 gram of alkali, 3 grams of chicken essence, onion ginger, coriander, medlar, star anise and a little pepper.

Step 1: First, we boil mutton soup, mutton and sheep bones, wash them separately and slice them with ginger. Onion knot; Wrapping Zanthoxylum bungeanum, Illicium verum, and gauze to make spice bag. Add water to the pot, and when the water boils, put the mutton and sheep bones in the water and take them out. Add water to the pot again, put the mutton, sheep bone, onion and ginger spices into the bag, bring to a boil with high fire, change to medium fire, skim off the blood foam and simmer for 3 hours. Cook and remove the mutton slices for later use.

Part II: Add flour, salt, alkali and water bit by bit into the basin, stir while pouring, first stir into flour wadding, and then knead together. After kneading evenly, wake up for 2 minutes, knead the noodles again, wake up for 1 minutes, knead the noodles again and wake up for 1 minutes.

after waking up, make a dosage of 12g each, rub it into a long strip, roll it into a dough sheet, and press a seal in the middle of the dough sheet to facilitate tearing. After waking up for 2 minutes,

add water to the pot, hold both ends of the dough sheet with both hands, slowly stretch it, and swing your arms up and down. After pulling, tear the middle of the dough sheet with your fingers to form a ring, then fold it in half, and then hold the folded middle dough sheet and pull it out to form a whole.

Part III: Add mutton soup to another pot, pour the water into Huimian Noodles, add fungus, mutton, day lily, Chinese cabbage and salt, and finally add chicken essence, medlar and mutton. Put the soup and noodles into a bowl, sprinkle with coriander and serve with a small dish of Chili oil.

Tips in making Huimian Noodles

1: Adding salt and alkali to flour can make Huimian Noodles stronger.

2: Use warm water to make the dough softer in winter, and use cold water to make the dough harder in summer when the temperature is high.

3: change your favorite side dishes according to your own taste.