The method of mutton Huimian Noodles
1. Mix the noodles slightly (put salt in the noodles).
2. once every half hour, once every three or four times.
3. wake up for at least 3 hours, or your face will be weak.
4. beef with bone or mutton stew, with only ginger in the soup and no salt.
5. Remove the meat after it is almost rotten.
6. Remove the bones, remove the fat and put it back in the pot for stewing.
7. prepare coriander, chopped green onion, shredded tofu skin and kelp for later use.
8. Half an hour before the start of cooking, write all the noodles into two centimeters wide strips, oil both sides, and wake up for another half an hour.
9. Open the long noodles, and stretch them longer and longer, and then pull them into thin noodles.
1. Cook in a pot. When the dough is cooked, put kelp and spinach together and cook.
11. Prepare a large bowl, and add the chopped meat, coriander, shredded tofu skin, chopped green onion, salt, monosodium glutamate and pepper.
12. put the cooked noodles in and pour the stew soup.
Boiling mutton soup
Ingredients: 3g of mutton, 6g of sheep skeleton, 75g of sheep oil, 1g of ginger, 25g of green onion, 1g of pepper, 15g of star anise, 5g of cinnamon, 5g of fennel, 5g of Amomum tsaoko, 5g of galangal, 2g of clove and refined.
Method
1. Cut the mutton into large pieces, wash it with clear water together with the sheep skeleton, and then soak it in clear water for about 1 hour before taking it out.
2. Wash sheep oil and cut it into dices.
3. Ginger is broken; Onions are knotted.
4. Wrap Zanthoxylum bungeanum, Illicium verum, Fructus Kaempferiae, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and diced with gauze to make spice bag.
5. put the sheep skeleton in a stainless steel barrel, add about 6kg of clean water, boil it with high fire, and skim off the floating foam.
add diced sheep oil, ginger and scallion, pour cooking wine, cook for about 2 hours on medium fire, add spice bag (pressed with sheep skeleton), continue cooking for about 1 hour until the flavor overflows, and add mutton pieces.
use low fire to cook for about 5 hours, until the mutton is soft, add salt, take the mutton out and let it cool, and skim off the floating oil on the noodle soup (for use) to make mutton soup (at this time, there are about 45 kilograms of soup left in the barrel).
SAO Zi
SAO Zi's characteristics: it is famous for its thinness, toughness, luster, frying, thinness, acidity, spiciness and fragrance. There are many noodles in soup, and the noodles are too hot and oily.
category: famous snacks.
production method: meat and vegetable seeds.
main raw materials: white flour, pork, day lily, eggs, fungus, tofu, garlic sprouts, etc.
length of time: a long history.
Brief introduction: Saozi noodles have a long history and are very famous in Qing Dynasty. It is famous for its thinness, toughness, luster, frying, thinness, wangwang, sour, spicy and fragrant. With refined white flour, pork, day lily, eggs, fungus, tofu and garlic, the noodles are very hot and oily, which is a local specialty pasta.
Conclusion: The above is the summary for you. You know how to make mutton Huimian Noodles through the above introduction. Mutton Huimian Noodles has the functions of strengthening the waist and strengthening the kidney, tonifying the yang, and conditioning the limbs with cold. Let's try it quickly.