Mutton 500g

Lamb leg bone two

Big ingredients as below

Onion one head

Salt a little

Dumpling powder 400g

Water 140g

Egg one

Salt a spoonful as below

Smudging oil a little

Sweetened soybean sprout

Shredded seaweed

Tofu skin shredded

Tofu skin shredded

Tofu skin shredded

Tofu skin shredded

Soybean sprouts

Shredded kelp

Shredded tofu skin

Salt, chicken essence

Henan braised noodles

Lamb washed and cut into large chunks, and lamb bones to cook with the water should be completely missed. I didn't take a picture of the lamb, I found a picture of the pork instead, mainly so that you can see the blood foam, to be fished out with a spoon

After the blood foam is completely fished out, add all the big ingredients. This is the need to add the seasonings: pepper, star anise, cumin, grass nuts, cardamom, allspice, cinnamon, ginger. Salt to the right amount, do not need to be too salty, cooking noodles is also added. Onion series everything into.

recipe written inside 400 grams, is a family of three amount, in fact, I am and 800 grams (our family more ....) Add an egg, a small spoon of salt. And the dough is very critical, to run to knead the film to knead, otherwise the back of the pull can not be, without the film, but the surface must be kneaded completely smooth can not have a rough grainy feeling. After kneading the surface smeared with a little oil, wet cloth covered wake up one hour

Wake up after the entire dough rolled into a long strip as shown in the picture, rolled and then coated with a layer of oil, 360 degrees should be coated, on the one hand, easy to stretch the face later stretch, on the other hand, you can prevent the face with a dry, the air humidity in the winter of the north is really low scary, a minute of the face will be dry.

Like cutting dumplings noodles cut, try to cut once that is a big small also do not cut back and forth, the surface of the whole is very important. I cut 80 to 90 grams every time I am skilled in my hands. This weight is the best. The big men who can eat eat three slices, women eat two slices, the little baby a piece.

After cutting, quickly oil 360 degrees

Use the oiled rolling pin to roll into the shape as shown, then put the rolling pin in the center part (as shown), press down a little, pressing out a mark.

Then the surface in the picture on a layer of oil, this time to more coated, coated with oil shiny, around the edges should also be coated to prevent dry skin. Each piece is only coated with the surface can be because it is going to be stacked.

After they are done, take the plastic wrap to cover the surrounding area to wrap it tightly to prevent the surface from drying out. Wake up for half an hour

While waking up the noodles, cook the three ingredients in boiling water, then half of the mutton broth, half of the water into the pot again

Wake up the dough is very good to pull apart, and slowly stretch until it can't be any longer. It will be very long, my arm is not so long I will slowly pull in sections

This time with the rolling pin in the center of the pressure of the trace will come in handy. After the pasta has been stretched to its maximum length, use your hands to split the pasta at the indentation, completely splitting it

The split pasta is very long, so cook them all in a pot, following my method of dividing them into 80-90 grams per slice. Three slices for big appetizers, two slices for girls, and one slice for diet control, at your disposal. To a bowl of more than two slices of the next to pull all the noodles well in advance together, or the first piece of the first to be cooked the second piece is not yet pulled well, it would be embarrassing. According to personal salty taste plus salt and chicken essence, chicken essence must be added, unless you especially do not like can not add. Cook about two minutes you can start the pot, do it yourself noodles cooked quickly, and dry noodles are different.

Cooked and sprinkled with boiled and chopped lamb, cilantro, chili pepper

Homemade goat oil chili, I will open another recipe to teach you how to make

Stir it, enjoy ah ～～～～～

Tips

The noodles are stiffer than dumpling noodles, and it can be said that it is the hardest dough I've ever kneaded. Adjust the amount of water yourself from 120 to 130 depending on the feel and the size of the eggs. If you've never kneaded before, start with 130, it'll be easier

Keeping the dough is critical, and those like me who knead a lot will have to knead for 20 minutes. It is recommended that newbies knead for at least half an hour, and if you have enough time, you can knead for two minutes to wake up for 20 minutes, and then repeat the process three times to knead well.

The last you and wake up time is also very critical, less oil or wake up time is short will lead to dough embryo can not pull, pull off.