Mutton Braised Noodles
Introduction
Mutton Braised Noodles is one of the more representative snacks in Zhengzhou. It is known for its fresh soup, rotten meat, gluten, The delicious food is deeply loved by people in Zhengzhou and even Henan. It is said that mutton braised noodles are a delicacy brought out by plane bombs. During the Anti-Japanese War, Japanese aircraft frequently raided Zhengzhou. At that time, there was a famous chef named Zhao Rongguang who especially liked to eat pasta. When the plane came, Master Zhao went to hide from the plane. When he came back, he simmered the remaining noodles with some mutton soup and ate them. Over time, Master Zhao discovered that the re-braised noodles were also delicious, so he devoted himself to research and put some salt and alkali in them to make them stronger. The resulting noodles had a unique flavor, and later became a popular flavored delicacy. Mutton braised noodles have developed to this day, and have formed three types of traditional mutton braised noodles represented by "Heji", three delicacies braised noodles represented by "Xiao Ji", and nourishing braised noodles represented by "Huifengyuan". Big flavor. Huang Heshui went out for a few days, and what he wanted to eat most when he came back was braised noodles, so he took action immediately.
Materials
Mutton, pork leg bones, chicken racks, flour, edible alkali, salt, kelp, mutton, salt, chicken essence, coriander, chili oil
Method
1. Stew soup: Soak mutton, pork leg bones, and chicken racks in water for 20 minutes, put them in a cold water pot and heat until boiling, take them out, and soak the blood of the mutton, pork leg bones, and chicken racks. Pour it into the pot, heat it until it boils, remove the foam, continue to add the mutton, leg bones, and chicken racks and simmer over low heat for 2 hours.
2. Noodles Traditional noodles are made from flour, edible alkali, refined salt, and water. Huang He bought braised noodle dough from the supermarket today
3. Boil the noodles. Put the stewed soup into the pot. When the soup boils, add the pulled noodles, add kelp and mutton (you can also add some Vermicelli, day lily, Qianzhang shreds), salt, chicken essence, cook for 5 minutes
4. Finally sprinkle with coriander and drizzle with chili oil.
OK