1, take a piece of braised noodle billet (noodle sheet), two palms upward hold the two ends of the noodle sheet, and then use the thumbs of both hands to hold the edges of the two ends of the noodle sheet, and then both palms left and right to stretch (the arm basically does not use force), the noodle sheet will be pulled to a length of about 1 meter of the slice, and then both palms up and down, the arm evenly force, the noodle sheet will continue to be stretched into a length of about 3 meters, 8 cm wide, 0.1 cm thick. The last use of the left hand to clamp the ends of the sheet, with the right thumb, index finger, middle finger cooperation, the sheet will be horizontally torn into about 3 centimeters wide noodles, can be cooked in the pot.

2, small pot on the fire, injected 1250 grams of mutton broth, boiling that is, into the pulled noodles, and with a hand spoon will be gently scattered noodles, so that it is heated evenly, to be the pot of broth and then open, down into one of the ingredients (mutton diced, shredded bean skins, vermicelli, cauliflower, fungus), cook until the noodles, the ingredients are cooked, up to the pot into the bowl of the seasoning, and then scooped into the pot of broth, dripping a little sesame oil, sprinkled with Cilantro, with sugar and garlic, fried chili plate on the table, that is done.

Quick food practice

Noodle system production

Selected the country's largest high-quality wheat production base in Henan's high-quality wheat flour, the use of modern industrialized simulation process design, through the beating of the wheat flour, mixing, awakening, composite extrusion and kneading, continuous rolling and other twelve process scientific means of treatment, to achieve the traditional braised noodles handmade one pull, two wrestling, three tearing, It realizes the craft effect and craft standard of traditional handmade chow mein of one pull, two drops, three pulls and four tears, and has a good taste of smooth softness, elasticity and tendon, and full of biting power after soaking and cooking, just like the feeling of "gluten pulling" as the people in Henan say.

Soup production

"Good taste comes from good materials", braised noodle soup selects tender mutton and goat bone from alpine region as the main raw material, and uses the traditional boiling and extraction process combined with modern biological enzyme technology and Merad reaction technology to remove fishy and improve the aroma, and after brewing, the soup is white and thick, fragrant and not greasy, and nutritious and nourishing. After brewing, the soup is white, rich in flavor, fragrant but not greasy, nutritious and nourishing, which has changed the discomfort of the traditional production process of stinky and fishy flavor, just like the feeling of "the cavity of singing opera and the soup of chow mein" as the people in Henan often say.

Formula ingredients

Selecting the most advanced international vacuum freeze-dried ingredients, effectively retaining the color, aroma, taste, shape and nutrition of the fresh vegetables, and the selection of extremely nutritious value of wolfberries, fungus, coriander, green, red, black collocation, which greatly enhances the sense of appetite. The above three combinations will make you really taste the "Henan braised noodles" soup fresh and flavorful, noodle elastic strength of the traditional food characteristics, there is a "not to the Great Wall is not a good man, do not eat Henan braised noodles is a pity".