1. Braised noodles
2. Method of braised noodles
Process method of braised noodles-sogou asked
Ingredients
Main ingredients
Appropriate amount of flour
Method
Put a proper amount of flour into the noodle basin, add a teaspoon of salt,
Use a small bowl of cold water to start kneading, and add a small amount first. Then press the pimple with your hands until it is fast, then dip the dough in some water with your hands, and then continue to knead. After dipping the dough in water for 2-3 times repeatedly, cover it with a pot cover, wake up for 3 minutes, divide the woken noodles into small portions, take one of them and start making braised noodles. First, knead the small dough into an oval shape, then push it up and down with a rolling pin, and roll it into a thinner noodle.
After rolling, roll it. It's convenient to separate the Huimian Noodles from the middle when pulling it.
Roll out the small dough one by one, and don't press it together to prevent adhesion. Use a pusher, brush both sides of the dough with vegetable oil, put it in a tray, and then cover the braised dough with plastic wrap to prevent dry skin. Braised noodles should wake up for 2 hours, and just stretch them thin and long when they are in the pot.
How to make braised noodles? Huimian Noodles
Proper amount of flour as the main ingredient
Practice: 1. Put proper amount of flour into the noodle basin and add a teaspoon of salt.
2. Put a small bowl of cold water into the dough, first add a small amount of water, and mix the flour into dough bumps by hand or chopsticks;
3. Then press the pimple with your hands until it is fast.
4. Dip the dough with some water by hand, and then continue to knead. After repeatedly dipping the dough in water for 2-3 times, cover it with a pot cover and wake up for 3 minutes.
5. Divide the woken noodles into small portions, take one of them and start making braised noodles.
6. Press the middle of the dough piece with a rolling pin to facilitate the separation from the middle when pulling the Huimian Noodles.
8. Roll out the small dough one by one to prevent adhesion.
9. Brush both sides of the dough piece with vegetable oil with a pusher and put it in a tray.
1. Cover the braised dough piece with plastic wrap to prevent dry skin. Braised noodles should wake up for 2 hours, and just stretch them thin and long when they are in the pot.
Method of braised noodles
Raw materials: 45g of cooked mutton, 45g of bean curd skin, 35g of auricularia, 3g of day lily, 4g of rape, 75g of flour, 45g of fine powder strips, salt, sheep bone soup, raw mutton, medlar, coriander, sugar garlic and pepper.
making: 1. add light salt water to flour to make dough, and then make it into oval dough. 2. Soak the raw mutton in water and cook it, then add Chinese herbal medicines to the pot and simmer until glutinous.
3. Stretch the dough into uniform slender strips, cook them in a pot, add bean curd skin, fungus, day lily, rape, fine powder strips and refined salt, put them in a bowl with broth, add cooked mutton and medlar, and serve them with coriander, sugar garlic and pepper. Features: * * * flavor, delicious soup, noodle somersault, waxy meat but not rotten.
"Mutton Huimian Noodles" is a household name in Zhengzhou, so it is best to cook mutton soup for Zhengzhou "Mutton Huimian Noodles". Ingredients: mutton 3g, sheep skeleton 6g, sheep oil 75g, ginger 1g, scallion 25g, pepper 1g, star anise 15g, cinnamon 5g, fennel 5g, Amomum tsao-ko 5g, galangal 5g, clove 2g, salt and cooking wine. Cut the mutton into large pieces, wash it with clear water together with the sheep skeleton, then soak it in clear water for about 1 hour and then take it out; Wash sheep oil and cut into dices; Ginger is broken; Green onions are tied; Wrapping Zanthoxylum bungeanum, Illicium verum, Fructus Zanthoxyli, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Alpiniae Officinalis and Flos Caryophylli with gauze to make spice bag. 2？ Put the sheep skeleton in a stainless steel barrel, add about 6kg of clean water, boil it with high fire, skim off the floating foam, then add the diced sheep oil, ginger and green onions, pour the cooking wine, cook it with medium fire for about 2 hours, then add the spice bag (hold it down with the sheep skeleton), continue cooking for about 1 hour until the fragrance overflows, add the mutton pieces, and cook it with low fire for about 5 hours until the mutton? When it is soft, add salt, take out the mutton and let it cool, and skim off the oil slick on the noodle soup (for use) to make mutton soup (at this time, there are about 45 kilograms of soup left in the barrel).
[Note] When cooking mutton soup, chicken skeleton can also be added to the soup to increase the flavor of the soup. Raw materials for making dough: 1 kg of high-gluten flour, 2 g of refined salt and salad oil. Mix flour with refined salt evenly, then add about 4 kilograms of water, knead it into a slightly hard dough, and cover it with wet gauze for about 1 minutes.
knead the dough repeatedly, and then cover the dough with wet gauze for about 1 minutes. Uncover the gauze cloth, knead it until the dough surface is smooth, then knead the dough into strips with a diameter of about 6 cm, and then make it into 125 grams (wet weight) each.
2？ Rub each dough into a round strip with a length of 15cm and a diameter of about 3cm, cover it with wet gauze for about 5min, then roll it into a rectangular dough sheet with a rolling pin with a length of 15cm, a width of 8cm and a thickness of 1.5cm, and evenly apply a little salad oil on the dough sheet to obtain Huimian Noodles dough blank, then put it neatly in a tray, cover it tightly with plastic wrap, and roll it after 2min. [Note] A little edible alkali can be added to the dough in summer.
This will not only prevent the dough from turning sour, but also increase the dough's strength. Prepare ingredients: 15g cooked mutton, 6g bean curd skin, 6g water-soaked vermicelli, 6g water-soaked yellow flower, 6g water-soaked fungus, 6g coriander, 3g angelica sinensis, 3g medlar, 3g refined salt, chicken essence, monosodium glutamate, savory king, sesame oil, sheep oil, sugar garlic and fried pepper. Dice cooked mutton; Wash tofu skin and cut it into silk; Water-made vermicelli is cut into long sections; Water yellow flowers are torn into filaments; Tear the fungus into small pieces; Wash coriander and cut into sections; Soak Angelica sinensis and Lycium barbarum in clear water for 1 minutes; Sugar garlic and fried pepper are put into small dishes respectively.
2？ Divide diced mutton, shredded bean skin, vermicelli, yellow flower and auricularia into 5 parts; Put Angelica sinensis and Lycium barbarum into a pot and add water to taste, then scoop them into 5 sea bowls respectively, and then put a little salt, chicken essence, monosodium glutamate, delicious king and sheep oil into the bowls respectively, and the ingredients are ready. When the above three processes are completed, Lamian Noodles can cook noodles in Lamian Noodles.
1？ Take a piece of Huimian Noodles dough blank (dough piece), hold the two ends of the dough piece upward with two palms, then press the edges of the two ends of the dough piece with the thumbs of both hands, then pull the dough piece left and right (the arms basically do not exert force), and then pull the dough piece into a piece of about 1 meter, then shake the palms up and down with the arms uniformly exerting force, and continue to pull the dough piece into a dough piece of about 3 meters long, 8 centimeters wide and .1 centimeters thick, and finally use the left hand. 2？ A small pot is lit, and 125g of mutton soup is poured in. After boiling, the pulled noodles are put in, and the noodles are gently dispersed with a hand spoon to make them heated evenly. After the soup in the pot is opened again, an ingredient (diced mutton, shredded bean skin, vermicelli, yellow flowers and fungus) is put in, and after the noodles and ingredients are cooked, the pot is put into a bowl with seasonings, and then the soup in the pot is ladled in and sprinkled with a little sesame oil.
note: Huimian Noodles, the mutton, should be eaten as soon as possible after serving, so as to avoid the noodles from being soaked in the soup for too long.
How to make Huimian Noodles braised noodles with authentic old-fashioned Huimian Noodles method
Ingredients recipe calories: 3889 (calories) main ingredient wheat flour 35g tofu skin two methods/steps 1 Add a proper amount of salt to warm boiled water, fully dissolve it, then pour the wheat flour into the dough, and the dough should be slightly softer. 2 Rub it repeatedly to make it tough, about half an hour and once, once * * *.
3. Fresh mutton and sheep bones are boiled together for more than five hours, and then boiled with strong fire. The boiled soup is white and bright, just like milk. 4 coriander, chopped green onion, shredded bean curd skin and kelp silk are reserved, and kelp silk is soaked in hot water in advance.
the chopped green onion is fried and fragrant for later use. 5. Pull the Huimian Noodles into long slices, separate it from the middle, and cook it in the pot.
6 light a small pot, pour fresh mutton soup, add bean sprouts after the pot is boiled, then add the pulled braised noodles, and gently spread the noodles with chopsticks to make them evenly heated. After 7 noodles are cooked, add mutton pieces, shredded tofu skin, kelp, fried chopped green onion and coriander.
if you like peppers, add Chili oil, which tastes better. Huimian Noodles, Henan, will be ready.
the practice of braised noodles
raw materials: 45g of cooked mutton, 45g of bean curd skin, 35g of auricularia auricula, 3g of day lily, 4g of rape, 75g of flour, 45g of fine powder strips, and appropriate amounts of refined salt, sheep bone soup, raw mutton, medlar, coriander, sugar garlic and pepper.
making: 1. add light salt water to flour to make dough, and then make it into oval dough. 2. Soak the raw mutton in water and cook it, then add Chinese herbal medicines to the pot and simmer until glutinous.
3. Stretch the dough into uniform slender strips, cook them in a pot, add bean curd skin, fungus, day lily, rape, fine powder strips and refined salt, put them in a bowl with broth, add cooked mutton and medlar, and serve them with coriander, sugar garlic and pepper. Features: * * * flavor, delicious soup, noodle somersault, waxy meat but not rotten.
"Mutton Huimian Noodles" is a household name in Zhengzhou, so it is best to cook mutton soup for Zhengzhou "Mutton Huimian Noodles". Ingredients: mutton 3g, sheep skeleton 6g, sheep oil 75g, ginger 1g, scallion 25g, pepper 1g, star anise 15g, cinnamon 5g, fennel 5g, Amomum tsao-ko 5g, galangal 5g, clove 2g, salt and cooking wine. Cut the mutton into large pieces, wash it with clear water together with the sheep skeleton, then soak it in clear water for about 1 hour and then take it out; Wash sheep oil and cut into dices; Ginger is broken; Green onions are tied; Wrapping Zanthoxylum bungeanum, Illicium verum, Fructus Zanthoxyli, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Alpiniae Officinalis and Flos Caryophylli with gauze to make spice bag. 2？ Put the sheep skeleton in a stainless steel barrel, add about 6kg of clean water, boil it with high fire, skim off the floating foam, then add the diced sheep oil, ginger and green onions, pour the cooking wine, cook it with medium fire for about 2 hours, then add the spice bag (hold it down with the sheep skeleton), continue cooking for about 1 hour until the fragrance overflows, add the mutton pieces, and cook it with low fire for about 5 hours until the mutton? When it is soft, add salt, take out the mutton and let it cool, and skim off the oil slick on the noodle soup (for use) to make mutton soup (at this time, there are about 45 kilograms of soup left in the barrel).
[Note] When cooking mutton soup, chicken skeleton can also be added to the soup to increase the flavor of the soup. Raw materials for making dough: 1 kg of high-gluten flour, 2 g of refined salt and salad oil. Mix flour with refined salt evenly, then add about 4 kilograms of water, knead it into a slightly hard dough, and cover it with wet gauze for about 1 minutes.
knead the dough repeatedly, and then cover the dough with wet gauze for about 1 minutes. Uncover the gauze cloth, knead it until the dough surface is smooth, then knead the dough into strips with a diameter of about 6 cm, and then make it into 125 grams (wet weight) each.
2？ Rub each dough into a round strip with a length of 15cm and a diameter of about 3cm, cover it with wet gauze for about 5min, then roll it into a rectangular dough sheet with a rolling pin with a length of 15cm, a width of 8cm and a thickness of 1.5cm, and evenly apply a little salad oil on the dough sheet to obtain Huimian Noodles dough blank, then put it neatly in a tray, cover it tightly with plastic wrap, and roll it after 2min. [Note] A little edible alkali can be added to the dough in summer.
This will not only prevent the dough from turning sour, but also increase the dough's strength. Prepare ingredients: 15g cooked mutton, 6g bean curd skin, 6g water-soaked vermicelli, 6g water-soaked yellow flower, 6g water-soaked fungus, 6g coriander, 3g angelica, 3g medlar, 3g refined salt, chicken essence, monosodium glutamate, savory king, sesame oil, sheep oil, sugar garlic and fried pepper. How to make them? Dice cooked mutton; Wash tofu skin and cut it into silk; Water-made vermicelli is cut into long sections; Water yellow flowers are torn into filaments; Tear the fungus into small pieces; Wash coriander and cut into sections; Soak Angelica sinensis and Lycium barbarum in clear water for 1 minutes; Sugar garlic and fried pepper are put into small dishes respectively.
2？ Divide diced mutton, shredded bean skin, vermicelli, yellow flower and auricularia into 5 parts; Put Angelica sinensis and Lycium barbarum into a pot and add water to taste, then scoop them into 5 sea bowls respectively, and then put a little salt, chicken essence, monosodium glutamate, delicious king and sheep oil into the bowls respectively, and the ingredients are ready. When the above three processes are completed, Lamian Noodles can cook noodles in Lamian Noodles.
1？ Take a piece of Huimian Noodles dough blank (dough piece), hold the two ends of the dough piece upward with two palms, then press the edges of the two ends of the dough piece with the thumbs of both hands, then pull the dough piece left and right (the arms basically do not exert force), and then pull the dough piece into a piece of about 1 meter, then shake the palms up and down with the arms uniformly exerting force, and continue to pull the dough piece into a dough piece of about 3 meters long, 8 centimeters wide and .1 centimeters thick, and finally use the left hand. 2？ A small pot is lit, and 125g of mutton soup is poured in. After boiling, the pulled noodles are put in, and the noodles are gently dispersed with a hand spoon to make them heated evenly. After the soup in the pot is opened again, an ingredient (diced mutton, shredded bean skin, vermicelli, yellow flowers and fungus) is put in, and after the noodles and ingredients are cooked, the pot is put into a bowl with seasonings, and then the soup in the pot is ladled in and sprinkled with a little sesame oil.
note: Huimian Noodles, the mutton, should be eaten as soon as possible after serving, so as to avoid the noodles from being soaked in the soup for too long.
How to make braised noodles? Huimian Noodles
Proper amount of flour as the main ingredient
Practice: 1. Put proper amount of flour into the noodle basin and add a teaspoon of salt.
2. Put a small bowl of cold water into the dough, first add a small amount of water, and mix the flour into dough bumps by hand or chopsticks;
3. Then press the pimple with your hands until it is fast.
4. Dip the dough with some water by hand, and then continue to knead. After repeatedly dipping the dough in water for 2-3 times, cover it with a pot cover and wake up for 3 minutes.
5. Divide the woken noodles into small portions, take one of them and start making braised noodles.
6. Press the middle of the dough piece with a rolling pin to facilitate the separation from the middle when pulling the Huimian Noodles.
8. Roll out the small dough one by one to prevent adhesion.
9. Brush both sides of the dough piece with vegetable oil with a pusher and put it in a tray.
1. Cover the braised dough piece with plastic wrap to prevent dry skin. Braised noodles should wake up for 2 hours, and just stretch them thin and long when they are in the pot.
the method of frying Huimian Noodles and braised noodles
the method of frying Huimian Noodles and braised noodles.