Mutton braised noodles is a delicacy we often eat. It is full of color, aroma and authentic taste. The noodles are chewy and the soup is delicious. It is deeply loved by the people. So do you know how to make mutton braised noodles? What are some home-cooked recipes for mutton braised noodles? Today, the editor will lead you to learn all the knowledge about how to make mutton braised noodles.

The recipe of mutton braised noodles is very simple, and we can make it at home. Here are a few ways to introduce it to you.

Method 1

Ingredients

500g flour, 1000g sheep spine, 500g mutton, 300ml mutton oil, 100g coriander, 200g kelp shreds, 100g green garlic sprouts, The right amount of salt, curry powder, chili oil, and MSG.

Steps

1. The amount of noodles depends on the population of your family. When mixing the noodles, put some salt into the noodles. The amount of salt is generally determined when the noodles are eaten. If it is slightly salty, it can also be a little less than what I used. Generally, if you cook a lot, you can know how much salt to add by looking at the ingredients. You can control this yourself.

2. Mixing the noodles is very simple. Please note that the noodles are not cooked and eaten immediately. If you want to eat them at noon, you must prepare the noodles in the morning to give them a long time to wake up. Especially in winter, you should pay attention to it. When the weather is cold, the noodles are easy to become hard. You don’t need to make them too hard when kneading the noodles. In winter, you can eat the noodles the night before or the morning of the next day. The longer you wake up, the better. Of course, this refers to In winter, three or four hours is usually enough in summer.

3. After kneading for ten to twenty minutes, the dough can be divided into balls and kneaded, and then rolled into long strips for later use. You can also control the kneading time yourself. If you don’t want to knead for so long, it will be done in three or two minutes. Don’t be cautious.

4. Coat each rolled-out braised dough piece with cooking oil and put it on a plate or basin for later use.

5. After all the coding is completed, seal it with plastic wrap and set aside. This will prevent the dough from drying out and will prevent the dough from being easily pulled or broken during drawing.

6. I mentioned that the quality of braised noodles lies in the quality of the soup. Haha, good noodles must be paired with good soup. When buying mutton, remember to buy bones, otherwise, the soup will not be thick. . I bought the lamb spine.

7. When cooking lamb spine, there is a secret, that is, don’t wash it with water. Others have just cut it from the sheep, so it is not dirty. Of course, if you can’t buy freshly cut bones, Yes, that's a different story. What I bought was freshly picked from the sheep. Naturally, there was no need to wash it. It was cooked with original flavor and freshness.

8. Put the mutton bones, mutton and mutton fat in the pot and cook. At this time, don’t think about how many kinds of seasonings you have. Just throw them into the pot. My opinion is plain water. Cook, don’t need anything, just the original flavor

9. Remove the mutton, continue to cook the bones, cut the mutton into pieces, put the green garlic sprouts and coriander in a bowl, add seasonings, and prepare for the next step.

10. Grasp the two ends of the dough with both hands, stretch it, and then fold it in half.

11. Then separate it from the middle of the noodles. If you like to eat thinner noodles, you can separate it a few times.

12. After the noodles are cooked, first put the mutton soup in the noodle bowl, mix the ingredients in the bowl evenly, then put the noodles in. If you like chili, put some chili oil. One bowl will be very delicious. Great noodles are ready.

Method 2

Main ingredients

Noodles (appropriate amount), mutton (appropriate amount), fungus (appropriate amount), kelp (appropriate amount), vermicelli (appropriate amount), Coriander (appropriate amount), chili pepper (appropriate amount), cooking oil (appropriate amount).

Method

1. Add water, salt and alkali to ordinary flour and knead it into a dough. Knead it and let it sit for a while. Divide it into small doughs and roll it into a long strip. Apply oil on the surface and set it aside for later use. . Add water to the raw mutton and stew it in a pressure cooker without adding any ingredients. Keep the broth after stewing.

2. According to portions (measured by one person). Add water to the pot and add 2 ladles of mutton soup. Add fungus, shredded kelp and vermicelli.

3. Stir and wait for the water to boil.

4. Ramen. Take a piece and slowly stretch it into a long, wide shape.

5. Each wide strip is divided into 2 or 3 small strips.

6. Put the pulled noodles into the pot and cook.

7. While waiting for the noodles to cook, cut the mutton into cubes and chop the coriander.

8. Use a larger bowl to put salt and MSG. Then pour in the cooked noodles, add mutton, coriander, and some finely ground sesame oil.

9. If you like chili pepper, you can add some chili pepper. My chili is made from whole red chilies that my mother buys, grinds them, and pours hot oil into them. Lamb braised noodles are delicious with this simple chili.

Method 3

Ingredients

500g mutton bones, 500g mutton, 500g flour, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, Appropriate amount of cinnamon, appropriate amount of nutmeg, appropriate amount of grass fruit, appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of cumin, 50g of fine vermicelli, 50g of fungus, 50g of goldenrod, and 50g of shredded kelp.

Steps

1. Prepare the mutton and mutton bones.

2. Soak mutton and mutton bones in water for more than 2 hours.

3. Use gauze to wrap the star anise, bay leaf, cinnamon bark, pepper, grass fruit, strawberry, green onion and ginger into a seasoning bag.

4. Soak the fungus in water and tear it into small florets.

5. Soak the kelp in advance.

6. Remove the roots from the soaked yellow flowers and cut them into segments.

7. Rinse the fine vermicelli and soak until soft.

8. Put the soaked mutton and mutton bones into the soup pot.

9. Add water, bring to a boil and skim off the blood foam.

10. Add seasoning packet.

11. Bring to a boil over high heat, then reduce to a simmer and cook for 2 hours.

12. Remove the mutton and cut into slices.

13. Add flour to salt and water and knead into dough. Let it sit for 15 minutes.

14. Roll the batter into a cylindrical shape.

15. Press it flat, and then use a rolling pin to roll it into a thin piece of dough in the middle and thick on both sides.

16. Apply oil on the dough and let it rest for another 15 minutes.

17. Open another pot and put the original soup of mutton into the pot.

18. Add thin vermicelli, black fungus, yellow flowers, kelp shreds and meat slices. boil.

19. Hold both ends of the noodles with both hands and slowly stretch them, shaking them up and down while pulling. When the noodles are about 2 cm wide, put them into a boiling soup pot.

20. After the noodles are cooked, add salt and chicken essence, season with sesame oil, put it into a bowl, add coriander and chili oil, and it is ready to eat.

Method 4

Ingredients

500 grams of mutton, 500 grams of flour, 500 grams of lamb bones, 5 grams of black fungus, 10 grams of kelp, vermicelli (dried) ) 50 grams, 40 grams of dried day lily, 1 teaspoon of salt, 1/2 teaspoon of chicken essence, half a green onion, 1 small piece of ginger, 1 star anise, 10 peppercorns, 1 section of cinnamon, 2 coriander, 1 nutmeg, 10 fennel seeds, 1 strawberry, 1 tablespoon chili oil, 1/2 tablespoon sesame oil.

Method

1. Prepare the mutton and mutton bones, soak them in water for more than 2 hours, use gauze to remove the star anise, bay leaves, cinnamon, Sichuan peppercorns, grass fruits, nutmeg, Wrap onion and ginger into seasoning bag.

2. Soak the fungus in water and tear it into small florets, and soak the kelp in advance.

3. Remove the roots from the soaked dried day lily and cut into segments.

4. Rinse the thin vermicelli and soak until soft. Put the soaked mutton and mutton bones into the soup pot.

5. Add water, bring to a boil, skim off the blood foam, add the seasoning packet, bring to a boil over high heat, then reduce to a simmer and cook for 2 hours.

6. Remove the mutton, cut into slices, add flour, salt and water to knead into a dough, and let it sit for 15 minutes.

7. Roll the dough into a cylindrical shape, press it flat, and then use a rolling pin to roll it into a dough piece that is thin in the middle and thick on both sides. Apply oil on the dough piece and let it bake for another 15 minutes.

8. Put another pot into the original soup of mutton stew, add thin vermicelli, add black fungus, day lily, kelp shreds and meat slices and bring to a boil.

9. Hold both ends of the noodles with both hands and slowly stretch them, shaking them up and down while pulling. When the noodles are about 2 cm wide, put them into a boiling soup pot.

10. After the noodles are cooked, add salt, chicken essence, seasoning and sesame oil, put it into a bowl, add coriander and chili oil, and it is ready to eat.

The above is the entire content of the home-cooked article about mutton braised noodles brought to you. Now do you have a certain understanding of the several methods I introduced above? If you want to eat it, then act quickly and make a delicious meal for yourself and your family.