One of the delicious ways of highland barley noodles: mutton paomo
material
Ingredients: 500g medium gluten flour, 0/00g sweet potato vermicelli/kloc-,20g highland barley flour, 200g warm water, 500g beef and 500g mutton.
Accessories: aniseed, dried ginger, salt, water, cooking wine, pepper, coriander, green garlic, pepper, nutmeg, fragrant leaves, yeast, alkali, onion, ginger slices, fennel and sesame oil.
working methods
1. Mix the flour with highland barley powder and alkali, and put it in a large basin.
2. Add 8 grams of dry yeast into 200 grams of warm water, stir evenly until dissolved, and let stand for 3-5 minutes.
3. Pour the yeast water into the flour bowl, stir well and knead into a smooth dough.
4. Cover with plastic wrap and leave it in a warm place for about 30 minutes.
5. When the dough swells to 1.5-2 times, take it out and knead it again, and knead it into strips.
6. Cut into equal small doses and wrap them one by one.
7. Take a small piece of dough and roll it into long strips, roll it up and put it vertically.
8. Press it into a flat circle, roll it out with a rolling pin, and then stick a hole in the surface with a fork.
9. After heating in the pot, turn to low heat, add the dough and bake on both sides until cooked.
10, cut the baked buns into small pieces for later use.
1 1. Prepare fennel 5g, fragrant leaves 3g, nutmeg 1, pepper 10g, aniseed 5g and dried ginger 10g.
12. Stir-fry the spices in a dry pan, soak them in cold water and wash them.
13, filtered out with gauze, wrapped, sealed and tied into a feed bag.
Wash beef and mutton and cut into pieces.
14. Pour the cut beef and mutton into a large pot, add water, bread and onion ginger and soak for 8 hours.
15. Pick out the onion, ginger and bread, and filter out the soaked meat for later use.
16, take another soup pot, add more than half pot of clear water, boil, add beef and mutton slices, copy them and take them out.
17. Pour the cooked beef and mutton into the soup pot, add the buns, ginger, salt, cooking wine and 2kg of water, and stir well.
18, cover the pot, turn to low heat after the fire is boiled, and stew for 1.5 hours.
19, when stewing soup, soak dried sweet potato powder in water.
20. Turn off the heat when the soup is cooked until the aroma is thick.
2 1, take out the bag and ginger, take out the meat, and the remaining soup is the bottom soup of mutton buns.
22. Put the soaked vermicelli into the soup, add appropriate amount of pepper, bring to a boil, turn to low heat, and then turn off the heat for about 1 minute.
23. Put the beef and mutton and the cut steamed bread into a bowl, add the vermicelli and mix well.
24. Sprinkle chopped green garlic leaves and coriander leaves, and finally pour in hot soup and sprinkle with sesame oil.
The second way to eat highland barley noodles: laba rice
material
Ingredients: carrot, white radish, ginger rice, braised beef brisket
Ten grains of rice: made from rice, barley, highland barley, oat, millet, coix seed, rye, Redmi, purple glutinous rice, bitter buckwheat, etc.
Miscellaneous vegetable soup materials: carrots, pumpkins, purple potatoes, baby vegetables.
working methods
1. Put the ingredients in the pot and stir fry.
2. Wash the rice with clear water, then add twice as much water and ingredients, stir evenly in a discharge pressure cooker, then press for ten minutes, and then eat under reduced pressure.
3, the production of miscellaneous vegetable soup: first stir-fry the materials, add water to the pot to boil, then add the fried miscellaneous vegetables to make a thick soup, and finally add salt to taste.
Three kinds of delicious highland barley noodles: tomato and mutton noodles
material
Tomatoes, onions, lamb chops, highland barley noodles
working methods
1, soak the lamb chops and wash away the blood;
2. Add cold water to the pressure cooker, add lamb chops, boil over high fire, and rinse the dirty foam on the surface;
3. Put the onion and ginger slices in the pot and cover them with fire. After boiling, continue to press with low fire 15 minutes;
4. After natural exhaust, the broth is separated, and after the mutton soup is cooled, the solid grease on the surface is removed;
5, from the oil pan, after the oil is hot, saute the chives;
6. Stir-fry the tomatoes for one minute;
7. Add a proper amount of deoiled mutton soup, lamb chops and hot water, and bring to a boil;
8. Transfer appropriate amount of salt, pepper powder and monosodium glutamate and sprinkle with coriander;
9. Boil another pot of water when making soup. After the water is boiled, enter the highland barley noodles;
10, order cold water twice after boiling, and finally take out the noodles after boiling and blanch them in cold boiled water for a while;
1 1. Take out the noodles, drain the water, and pour in the cooked tomato and lamb chop soup.