The emblem is still very important in the hearts of most Henan foodies. Whether friends come to Henan from other places to be guests or have family gatherings, eating a bowl of emblem seems to be a constant topic. Sometimes, when my interest comes, I will cook a bowl of Huimian Noodles at home. However, the emblem made at home always seems to lack something. Either the taste is not enough or the soup tastes bad. This time, I'll teach you a trick. /kloc-You can make a bowl of mutton Huimian Noodles with rich soup flavor in 0/0 minute.

Huimian Noodles, Guo Qiang

food

Mutton/onion/salt/soy sauce/soy sauce/cooking oil/Huimian Noodles/flour/

working methods

1. Prepare two pieces of mutton, preferably lean meat and fat meat; Slice the lean meat and cut it into larger pieces for later use.

2. Heat the pan, pour in a little cooking oil, and when the oil temperature rises (150 degrees is the best, that is, you can hear the sizzling sound when cooking), pour in the cut lean sheep and stir fry quickly, "stir fry the meat and stir fry the onion until it is yellow", then add a little salt and soy sauce to taste, and take it out for later use;

3. Add a little cooking oil to the pot, heat it, pour in the cut fat pieces (or mutton), and stir fry in the pot until the oil comes out. After all the fat in the fat is forced out, it can be served;

4. Use sheep oil forced out of the pot to make broth; Add a spoonful or a spoonful of semi-medium gluten flour (you can use ordinary flour at home) to the oil, stir fry quickly until it is paste, and then pour in boiling water. Don't underestimate this step, this is the trick to taste soup; The moment to witness the miracle is coming.

When the water boils, the smell of mutton soup comes out. Add braised noodles (you can buy Huimian Noodles outside or cook it yourself at home), cook for a while, then add pre-fried mutton slices and chopped green onion, sprinkle with a little salt and soy sauce to taste, and sprinkle with a handful of dishes when cooking.

Let's take a bite of soup first. It's not light in taste, and there is a faint aroma of sheep oil in the aftertaste, which is not worse than the cooked broth. The face of the emblem is soft and chewy, which has both a strong face fragrance and a fresh flavor of mutton. Swallow a bowl of hot emblem, burp, meet!