Huimian Noodles's practice: 1, dough, a little bit more Microsoft, the most crucial point, put salt in the noodles; Live once every half hour, just live three or four times a day, and wake up for at least three hours, so prepare to eat at night, and be sure to mix noodles in the morning, otherwise the noodles will be weak; 2, beef with bones, or mutton stew, only ginger is put in the soup, not even salt; 3. After the meat stew is almost rotten, remove the meat, remove the bones, remove the fat and continue to put it back into the pot for stewing. 4. Prepare coriander, chopped green onion, shredded tofu skin and kelp. Some people like to eat green vegetables and can prepare spinach. 5. Half an hour before starting to cook, cut all the noodles into strips two centimeters wide, oil them on both sides, and wake up for half an hour; 6. Open the long surface and pull it longer and longer; 7. Cook in a pot. When the noodles are cooked, put kelp and spinach together and cook; 8, prepare a big bowl, (our family has been on the pot, hehe) put the cut meat, coriander, shredded tofu skin, chopped green onion, salt, monosodium glutamate, pepper (you must fry yourself with a lot of Chili oil to taste good), put the cooked noodles in, and then pour the stew soup; Mutton Huimian Noodles Boiled Mutton Soup Ingredients: 3,000g mutton skeleton 6,000g sheep oil 750g ginger 1 00g scallion 250g pepper 1 0g star anise15g cinnamon 5g fennel 5g tsaoko 5g galangal 5g clove 2g salt and cooking wine. Method:/kloc Wash sheep oil and cut into dices; Ginger is broken; Green onions are tied; Wrapping Zanthoxylum bungeanum, Illicium verum, Fructus Zanthoxyli, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Alpiniae Officinalis and Flos Caryophylli with gauze to make spice bag. 2. Put the sheep skeleton in a stainless steel barrel, add about 60kg of clean water, boil it with high fire, skim off the floating foam, then add diced sheep oil, ginger and scallion, pour cooking wine, cook it with medium fire for about 2 hours, then put it in a spice bag (hold it down with the sheep skeleton), continue cooking for about 1 hour until the fragrance overflows, then add the mutton pieces and cook it with low fire for about 5 hours. Note: When cooking mutton soup, chicken skeleton can also be added to the soup to increase the flavor of the soup. Raw materials for making dough: high-gluten flour 10 kg refined salt 200 g salad oil. Appropriate preparation method: 1. Mix flour and refined salt evenly, add about 4 kg of clear water, knead into slightly hard dough, and cover with wet gauze for about 10 minute. Knead the dough repeatedly, and then cover the dough with wet gauze for about 10 minute. Uncover the gauze, knead until the dough surface is smooth, then knead the dough into a strip with a diameter of about 6 cm, and then drop it into a dosage with a weight of 125 g (wet weight). 2. Rub each flour dough into a round strip with a length of15cm and a diameter of about 3cm, cover it with wet gauze for about 5min, then roll it into a rectangular dough sheet with a rolling pin of15cm long, 8cm wide and1.5cm thick, and evenly apply a little salad oil on the dough sheet to obtain Huimian Noodles. [Note] A little edible alkali can be added to the dough in summer. This can not only prevent the dough from turning sour, but also increase the gluten of the dough. Prepare the ingredients for blending: cooked mutton 1 500g of bean curd skin 600g of water-soaked vermicelli 600g of water-soaked yellow flowers 600g of water-soaked fungus 600g of coriander 300g of angelica sinensis, 30g of medlar each, and appropriate amounts of refined salt, chicken essence, monosodium glutamate, umami Wang, sesame oil, sheep oil, sugar garlic and fried pepper. Method:1,cut the cooked mutton into cubes. 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; Soak Angelica sinensis and Lycium barbarum in clear water 10 minute; Sugar garlic and fried pepper are put into small dishes respectively. 2. Divide diced mutton, shredded bean skin, vermicelli, yellow flower and auricularia into 50 parts; Put Angelica sinensis and Lycium barbarum into a pot and add water to taste, then scoop them into 50 sea bowls respectively, and then put a little salt, chicken essence, monosodium glutamate, delicious king and sheep oil into the bowls respectively, and the ingredients are ready. When the above three processes are completed, Lamian Noodles can cook noodles in Lamian Noodles. 1, take a piece of Huimian Noodles dough (dough piece), hold the two ends of the dough piece upward with two palms, then press the edges of the two ends of the dough piece with the thumbs of both hands, and then pull the dough piece left and right (the arm basically does not exert force) to make it grow into a piece of about 1 m, then shake the two palms up and down, and continue to pull the dough piece to about 3 with uniform force. 2. Light a small pot, pour in mutton soup1250g, add the pulled noodles immediately after boiling, and gently disperse the noodles with a spoon to make them heated evenly. After the soup in the pot is boiled again, add an ingredient (diced mutton, shredded bean skin, vermicelli, yellow flowers and auricularia auricula), cook until the noodles and ingredients are cooked, and put it into a bowl with seasoning. Note: The mutton Huimian Noodles should be eaten as soon as possible after serving, so as to avoid the noodles being soaked in the soup for too long. Huimian Noodles/wadingnu/blog/item/5a7406cef06d 223db700c806.html.