How to make braised noodles

Ingredients: 45g cooked mutton, 45g tofu skin, 35g fungus, 30g day lily Gram, 40 grams of rapeseed, 75 grams of flour, 45 grams of fine vermicelli, appropriate amounts of refined salt, mutton bone broth, raw mutton, wolfberry, coriander, sugared garlic, and pepper.

Preparation: 1. Mix flour with light salt water to form a dough. After a while, make an oval dough sheet. 2. Soak the raw mutton in water to remove the mutton and then cook it. Add Chinese medicinal materials to another pot and simmer until glutinous.

3. Pull the noodles into even thin strips, cook them in a pot, add tofu skin, fungus, day lily, rapeseed, thin vermicelli and refined salt, put them into a bowl with soup stock and cook until cooked Lamb, wolfberry, and garnished with coriander, sugared garlic, chili, etc. when serving. Features: *** Flavor, delicious soup, somersault noodles, glutinous meat but not rotten.

“Mutton Braised Noodles” is a household name in Zhengzhou, so the best mutton soup ingredients for Zhengzhou’s “Mutton Braised Noodles”: 3000 grams of mutton, 6000 grams of sheep skeleton, 750 grams of mutton fat, 750 grams of ginger, 100 grams of green onions, 250 grams of Sichuan peppercorns, 10 grams 15 grams of star anise, 5 grams of cinnamon, 5 grams of cumin, 5 grams of grass fruit, 5 grams of galangal, 5 grams of cloves, 2 grams of refined salt, and cooking wine in appropriate amounts. Preparation method: 1? Cut the mutton into large pieces, wash it with clean water together with the sheep skeleton, then soak it in water for about 1 hour and then take it out; wash the mutton oil and cut it into cubes; break the ginger; tie the green onion into knots; add pepper, star anise, and three Wrap cassia bark, cinnamon bark, cumin, caoguo, galangal, and cloves in gauze to make a spice bag. 2? Put the lamb skeleton in a stainless steel bucket, add about 60 kilograms of water, boil over high heat, skim off the foam, then add diced mutton oil, ginger, green onions, pour in cooking wine, and cook over medium heat for about 2 hours. Add the spice bag (press it with the lamb skeleton) and continue to cook for about 1 hour until the aroma overflows. Add the mutton cubes and cook over low heat for about 5 hours until the mutton? When soft, add refined salt, take the mutton out and let it cool, and skim off the floating oil on the soup surface (keep it for later use) to make mutton soup (about 45 kilograms of soup remain in the barrel at this time).

[Note] When making mutton soup, you can also add chicken skeletons to the soup to increase the flavor of the soup. Making the dough Ingredients: 10 kilograms of high-gluten flour, 200 grams of refined salt, appropriate amount of salad oil Preparation method: 1? Mix the flour and refined salt evenly, then add about 4 kilograms of water, knead into a slightly hard dough, cover with wet gauze and let it sit for about 10 minutes.

Knead the dough repeatedly, then cover the dough with wet gauze for about 10 minutes. Uncover the gauze and knead the dough until the surface is smooth. Then roll the dough into long strips with a diameter of about 6 cm, and then cut into pieces weighing 125 grams each (wet weight).

2? Roll each dough into a 15 cm long round strip with a diameter of about 3 cm, cover it with wet gauze and wait for about 5 minutes, then use a rolling pin to roll it into a rectangular dough sheet 15 cm long, 8 cm wide and 1.5 cm thick. Apply a little salad oil evenly on the dough sheet to form a braised noodle dough. Place it neatly in a tray, cover it tightly with plastic wrap, and stretch it after about 20 minutes. [Note] A little edible alkali can be added to the dough in summer.

This can prevent the dough from becoming sour and increase the strength of the dough. Prepare the ingredients for the seasoning: 1500 grams of cooked mutton, 600 grams of tofu skin, 600 grams of water-fried vermicelli, 600 grams of water-cured yellow flowers, 600 grams of water-cured fungus, 300 grams of coriander, 30 grams each of angelica and wolfberry, refined salt, chicken essence, monosodium glutamate, umami king, sesame oil, mutton Appropriate amounts of oil, sugared garlic, and fried chili. Preparation method: 1? Cut the cooked mutton into cubes; wash and cut the tofu skin into shreds; cut the water-coated vermicelli into long sections; tear the water-coated yellow flowers into thin strips; tear the water-coated fungus into small pieces; wash and cut the coriander into sections; soak the angelica and wolfberry in water for 10 Minutes; put the candied garlic and fried chili into small dishes respectively.

2? Divide the diced mutton, shredded tofu skin, vermicelli, yellow flowers, and fungus into 50 portions; put the angelica and wolfberry into a pot and add water to boil out the flavor, scoop them into 50 large bowls, and then put a little refined salt, chicken essence, and MSG, Umami King and mutton fat are the seasoning ingredients. Pulling and cooking noodles When the above three steps are completed, you can pull and cook noodles.

1? Take a piece of braised dough (dough), hold up both ends of the dough with your palms, then press the edges of both ends of the dough with your thumbs, and then stretch it left and right with your palms (basically no force on your arms), and pull the dough apart. Stretch the dough into a piece of about 1 meter, then shake the palms of your hands up and down, use your arms evenly to stretch the dough into a piece of about 3 meters long, 8 cm wide, and 0.1 cm thick, and finally hold the dough with your left hand. Use the thumb, index finger, and middle finger of your right hand to tear the two ends of the dough into noodles about 3 cm wide, and then cook them in the pot. 2? Heat a small pot, add 1250 grams of mutton soup, add the pulled noodles after it boils, and gently spread the noodles with a spoon to heat them evenly. After the soup in the pot boils again, add a portion Ingredients (diced mutton, shredded tofu skin, vermicelli, yellow flowers, fungus), cook until the noodles and ingredients are cooked, remove from the pot and put into a bowl with seasonings, then ladle in the soup from the pot, pour a little sesame oil, and sprinkle Serve the cilantro, sugared garlic, and fried chili on a plate, and it's ready.

Note: The mutton stew noodles should be eaten as soon as possible after being served to avoid the noodles being soaked in the soup for too long and becoming chewy.