The production of "mutton braised noodles" must go through four processes: boiling mutton soup, making noodle dough, preparing ingredients, and cooking noodles, and there are several processes in each process

A small step. The author will introduce the production method of "mutton braised noodles" in the order of four processes (the amount of raw materials is based on 50 bowls).

Making mutton soup

Ingredients: 3000 grams of mutton, 6000 grams of sheep skeleton, 750 grams of mutton fat, 750 grams of ginger, 100 grams of green onions, 250 grams of green onions

10 grams of pepper, 15 grams of star anise 5 grams of cinnamon, 5 grams of cumin, 5 grams of grass fruit, 5 grams of galangal, 5 grams of cloves 2

Appropriate amounts of salt and cooking wine

Preparation method:

1 ?Cut the mutton into large pieces, wash it with clean water together with the sheep skeleton, then soak it in water for about 1 hour and take it out;

Wash the mutton fat and cut into cubes; break the ginger; roll the green onion Knot; wrap the peppercorns, star anise, panzanella, cinnamon, cumin, grass fruit, galangal, and cloves in gauze to make a spice bag.

2. Put the sheep skeleton in a stainless steel bucket, add about 60 kilograms of water, boil over high heat, skim off the foam, and then add diced mutton oil and ginger.

, scallions, pour cooking wine, cook over medium heat for about 2 hours, add the spice bag (press it with the lamb skeleton), continued

Cook for about 1 hour until the aroma overflows, add the mutton cubes, Simmer over low heat for about 5 hours. When the mutton is soft, add refined salt, take out the mutton and let it cool. In addition, skim off the floating oil on the soup surface (keep it for later use) to serve as mutton. Soup (about 45kg of soup is left in the bucket at this time).

[Note] When making mutton soup, you can also add chicken skeletons to the soup to increase the flavor of the soup.

Making the dough

Materials: 10 kilograms of high-gluten flour, 200 grams of refined salt, appropriate amount of salad oil

Preparation method:

1? Mix the flour and refined salt evenly, then add about 4 kilograms of water, knead it into a slightly hard dough, cover it with wet gauze and leave it for about 10 minutes.

Knead the dough repeatedly, then cover the dough with wet gauze for about 10 minutes. Uncover the gauze

cloth and knead the dough until the surface is smooth. Then roll the dough into long strips about 6 cm in diameter, then cut into pieces weighing 125

g each (wet weight ) agent.

2. Roll each dough into a 15 cm long round bar with a diameter of about 3 cm. Cover with wet gauze and let it sit for about 5 minutes.

Use a rolling pin to roll it into 15 cm long. cm long, 8 cm wide, 1.5 cm thick rectangular dough sheet, and evenly apply a little salad oil on the dough sheet to form a braised noodle dough, and place it neatly on a tray Inside, cover it tightly with plastic wrap, and you can stretch it after about 20 minutes

.

[Note] A little edible alkali can be added to the dough in summer. This will prevent the dough from becoming sour and increase the strength of the dough.

Prepare the ingredients: 1500g of cooked mutton, 600g of tofu skin, 600g of water-cured vermicelli, 600g of water-cured yellow flowers 60

0g of water-cured fungus, 600g of coriander, 300g of angelica and wolfberry 30 grams of refined salt, chicken essence, monosodium glutamate, umami king

, sesame oil, mutton fat, sugared garlic, and fried chili in appropriate amounts

Preparation method:

1 ?Cut the cooked mutton into cubes; wash and cut the tofu skin into shreds; cut the water-coated vermicelli into long sections; tear the water-coated yellow flowers into thin strips; tear the water-coated fungus into small pieces; wash and cut the coriander into sections. ; Soak angelica and wolfberry in water for 10 minutes; put sugared garlic and fried chili into small dishes respectively.

2. Divide the diced mutton, shredded tofu skin, vermicelli, yellow flowers, and fungus into 50 portions; put the angelica and wolfberry into the pot and add water to simmer

After the flavor is released, scoop in 50 portions respectively. In a large bowl, put a little refined salt, chicken essence, monosodium glutamate, umami king and mutton oil into the bowl respectively.

The seasoning ingredients are ready.

Ramen noodles and cooking noodles

When the above three processes are completed, you can pull noodles and cook noodles.

1. Take a piece of braised dough (dough), hold the two ends of the dough with your palms upward, and then press the edges of both ends with the thumbs of both hands

, then stretch the dough from left to right with two palms (the arms basically use no force), and stretch the dough into a piece about 1 meter long. Then, shake the two palms up and down, use even force on the arms, and continue to stretch the dough. Pull it into a dough piece about 3 meters long, 8 cm wide and 0.1 cm thick

. Finally, use your left hand to hold both ends of the dough piece, and use the thumb, index finger and middle finger of your right hand to pull the dough piece together. Tear horizontally into noodles about 3

cm wide and ready to cook.

2. Turn on the heat in a small pot, add 1250 grams of mutton soup, add the pulled noodles after boiling, and gently spread the noodles with a spoon to make them Heat evenly. After the soup in the pot boils again, add ingredients (diced mutton, shredded tofu skin, vermicelli, yellow flowers

, and fungus) and cook until the noodles and ingredients are cooked, then remove from the pot. Put it into a bowl with seasonings, then ladle in the soup from the pot, drizzle a little sesame oil

, sprinkle with coriander, and serve on a plate with sugared garlic and fried chili, and it's ready.

Note: The mutton stew should be eaten as soon as possible after being served to avoid the noodles being soaked in the soup for too long and becoming chewy.

Reference: http://bbs.dahe.org/redirect.php?tid=636&goto=lastpost&fpage=1