Henan chow mein has a long history, legend has it that before Li Shimin ascended to the throne, in the middle of the winter fell on the way to escape from the disease, fortunate to have a peasant family to stay. The farmer's family is simple, slaughtering the family elk stew, and forced to chase the troops hastily live good noodles pulled down the pot. Li Shimin ate, the cold disease is cured. After the throne, Li Shimin sent people looking for, ordering the royal chef to learn the art, the Tang Palace Imperial meals on the road more? Kirin noodles? Later, because of the rarity of the elk on the goat instead, it gradually evolved into today's braised noodles.

With the increasing improvement of people's living standards and the accelerated pace of work in the city, chow mein has become a reputable cuisine in Henan Province, and chow mein restaurants of various sizes can be found everywhere in the streets and alleys.

Braised noodles are made from high-quality high-gluten flour, supplemented by soup and a variety of side dishes, according to the different ingredients can be divided into: lamb braised noodles, beef braised noodles, three kinds of fresh braised noodles and so on.

Making home version of lamb braised noodles ingredients:

High-gluten flour 500, 500 grams of lamb, 1000 grams of leg bone, 200 grams of vegetable heart, shredded tofu skin, 20 grams of cauliflower, 20 grams of fungus.

Seasoning:? Salt 1 gram, 1 gram of alkali, 3 grams of chicken essence, green onions and ginger, coriander, goji berries, star anise, pepper a little.

The first step: First of all, we boil mutton soup, mutton, mutton bones were washed, ginger slices; green onions pulled knot; pepper, anise, wrapped in gauze, made of spice packets. Add water to the pot, the water boils when into the mutton, lamb bone blanching fish out. Add water to the pot again to put lamb, lamb bones, onions, ginger spice package into the large fire to boil, change to medium heat, skimming off the blood foam, small fire for 3 hours. Cook and fish out the mutton sliced and spare.

Part 2: Add the flour, salt, alkali, and water to the pot, and mix while pouring, stirring to form a floury mixture, then knead together. Knead evenly and let rise for 20 minutes, then knead once more and let rise for 10 minutes, then knead again and let rise for another 10 minutes.

When the dough is ready, form it into 120 grams each, roll it into long strips, roll it into sheets, and press a mark in the middle of the sheet with chopsticks to make it easier to tear, and then wake it up for 20 minutes

Add water to the pot, and then pinch the ends of the sheet and stretch it out slowly, flinging your arms up and down, and then tear the middle of the sheet with your fingers to make a ring, then fold it in half, and then pinch the middle part of the fold and pull it outward, making a uniform ring. A uniform ring, into the pot of boiling water, high heat will be chow mein for a minute, then fish out and set aside.

Part III: another pot on the fire add mutton soup, water boiling pour braised noodles, put fungus, mutton, cauliflower, cabbage, salt, and finally add chicken essence, goji berries, mutton. Even soup with noodles together into a bowl, sprinkle parsley, with a small dish of chili oil together on the table.

Tips in the production of braised noodles

1: Add salt and alkali to the flour, which can make the braised noodles more gluten.

2: In winter, use lukewarm water to make the noodles softer, in summer, you can use cold water to make the noodles harder.

3: According to their own taste, any change of their favorite side dishes.