Huimian Noodles, Henan, Luoyang's water mat and Kaifeng's steamed stuffed bun are also called the three famous snacks in Henan. Huimian Noodles, Henan Province evolved from Xi 'an paomo, which was introduced to Henan in the Qing Dynasty. Because people in Henan don't like to eat noodles, it evolved into Huimian Noodles. So generally speaking, Huimian Noodles is mutton Huimian Noodles. Mutton soup should be cooked with mutton and sheep bones for more than 5 hours, and seven or eight kinds of Chinese medicines are added. The boiled soup is rich and fragrant. The mutton soup is mainly clear soup, and in recent years, there has been a halogen soup. Huimian Noodles's noodles are called pulled noodles, which are as thick as lily petals, and are characterized by smoothness and vigor.

Raw materials: cooked mutton1000g, tofu skin 400g, water-soaked vermicelli 400g, water-soaked yellow flower 400g, water-soaked fungus 400g, coriander 200g, angelica sinensis 20g, medlar 20g, mutton soup, salt, chicken essence, monosodium glutamate and sesame oil 20g. Mutton soup boiling:

Raw materials: 3000 grams of mutton, 6000 grams of sheep skeleton, 750 grams of sheep oil, 0/00 grams of ginger/kloc, 250 grams of green onions, and appropriate amounts of salt and cooking wine.

Spices:

Zanthoxylum bungeanum10g, Illicium verum15g, Rhizoma Kaempferiae 5g, Cortex Cinnamomi Japonici 5g, Fructus Foeniculi 5g, Fructus Tsaoko 5g, Rhizoma Alpiniae Officinalis 5g and Flos Caryophylli 2g.

Method:

Cut the meat into large pieces, wash it with clear water together with the sheep skeleton, then soak it in clear water for about 1 hour and take it out; Wash sheep oil and cut into dices; Ginger is broken; Green onions are tied; All kinds of spices are wrapped in gauze to make spice bags; Put the sheep skeleton in a stainless steel barrel, add a proper amount of water, boil over high fire, skim off the floating foam, then add diced sheep oil, ginger and green onions, pour cooking wine, cook for about 2 hours on medium fire, add spice bags, cook for about 1 hour until the fragrance overflows, add mutton pieces, cook for about 5 hours on low fire, add salt, take out the mutton and cool it, and remove the floating on the noodle soup. Flour making technology:

Raw materials: high-gluten flour 10 kg, 200 g of salt, and appropriate amount of salad oil.

Method: Mix the flour with salt, add water and knead into slightly hard dough, cover with wet gauze for about 10 minute, then knead the dough repeatedly, and then cover with wet cloth for about 10 minute; Knead the dough until the surface is smooth, knead it into a long strip with a diameter of about 6 cm, add a dose, knead it into a round strip with a length of 15 cm and a diameter of about 3 cm, cover it with a wet cloth field for about 5 minutes, then roll it into a rectangular dough sheet with a rolling pin, and evenly apply a little salad oil on the dough sheet to form a Huimian Noodles dough blank. Put it neatly in a tray and cover it tightly with plastic wrap for about 20 minutes. Production method:

1, the cooked mutton is diced; Wash tofu skin and cut it into silk; Water-made vermicelli is cut into long sections; Water yellow flowers are torn into filaments; Tear the fungus into small pieces; Wash coriander and cut into sections; Angelica sinensis and Lycium barbarum are soaked in clear water.

2. Divide diced mutton, shredded bean skin, vermicelli, yellow flowers and auricularia into several portions.

3. Add water to the pot, add Angelica sinensis and Lycium barbarum to taste, put them in big bowls respectively, and then put a little salt, chicken essence, monosodium glutamate and sheep oil into the bowls respectively;

4. Add mutton soup to the pot and boil it. Take a piece of Huimian Noodles noodle, stretch it into a noodle about 3m long, 8cm wide and 0. 1 cm thick, then stretch it horizontally into a noodle about 3cm wide, and put it into a mutton soup pot. After the soup is boiled again, add a portion of diced mutton, shredded bean skin, vermicelli, yellow flowers and fungus.