Huimian Noodles ingredients:

Flour, beef (or mutton), salt, coriander, chopped green onion, shredded bean curd, kelp, spinach, salt, monosodium glutamate and pepper.

Huimian Noodles practice:

1. Mixed noodles, noodles are a little more Microsoft. The most important thing is to put salt in the noodles, live once every half hour, three or four times, and wake up for at least three hours, so prepare to eat at night and mix the noodles well in the morning, otherwise the noodles will be light;

2. Stew beef (or mutton) with bones. Only ginger is put in the soup, not even salt. When the stew is almost rotten, fish out the meat, remove the bones and fat, and continue to stew in the pot;

3. Prepare coriander, chopped green onion, shredded tofu skin and kelp. Some people like to eat green vegetables and can prepare spinach.

4. Half an hour before cooking, write all the noodles into strips two centimeters wide, grease both sides, and wake up for another half an hour;

5. Open the long noodles, pull them longer and longer, put them in a pot and cook them together when they are almost cooked;

6. Prepare a big bowl, add chopped meat, coriander, shredded tofu skin, chopped green onion, salt, monosodium glutamate and pepper (fried with a lot of Chili oil is delicious), then serve the cooked noodles, and then pour the stew, and a delicious bowl of Henan Huimian Noodles will be finished.

The practice of mutton Huimian Noodles

Huimian Noodles ingredients:

Ordinary white flour 600g (preferably high-gluten flour), sheep bones (or lamb ribs), powdered alkali 10g, salt 15g, auricularia auricula, vermicelli, day lily and kelp.

Huimian Noodles practice:

1. Mix 600g flour with 10g flour base (that is, knead two small rubs with your thumb and forefinger so much, and don't put them away without them) and 15g salt with warm water, and knead them into dough for half an hour;

2. Roll the proofed noodles into long strips, cut them into pieces, then pull them into narrow strips, and then grease them for later use;

3. Sheep bones or ribs are boiled into broth, fungus is developed, vermicelli, day lily and kelp are all soaked (whatever you put these things);

4. Boil a pot of water, first lengthen the dough, then tear it in half and put it in. Remember, don't pull it too thin. The taste of Hui noodles is on thick noodles, which are about as thick as lilies. Cook it in a pot until it is medium-cooked.

5. Take another pot, put a few spoonfuls of broth, and add vermicelli, fungus, day lily, kelp, etc. To cook, then put the noodles in, and cook them until they are completely cooked. As you like, serve them with chopped green onion, coriander, mutton Huimian Noodles, preferably sugar garlic and oil pepper.

Assorted Huimian Noodles's practice

Huimian Noodles ingredients:

Flour, alkali, pork leg, ham, pork belly, chicken, fresh bamboo shoots, mushrooms, yellow flowers, fungus, eggs, chopped green onion, pepper, sweet noodle sauce, starch, salt, monosodium glutamate and cooked lard.

Huimian Noodles practice:

1. Add alkali and clear water to the flour, knead it repeatedly, roll it into dough, the thinner the better, then cut it into diamond blocks and sprinkle with starch for later use;

2. Cut pork leg, ham, pork belly, chicken, fresh bamboo shoots and mushrooms into rhombic pieces, cut yellow flowers into sections, tear fungus into pieces, break eggs, add salt and stir evenly for later use;

3. Put the wok on the fire, add some water to boil, and cook the slices below until they are broken.

4. Add cooked lard into the pot, stir-fry with sweet noodle sauce, then add meat slices, then add ham, pork belly, fresh bamboo shoots, yellow flowers, mushrooms, chicken soup and chicken, and then add salt, soy sauce, fungus and Jiang Mo;

5. After the second opening, add the dough pieces, stew and pour in the egg paste, stir well, add monosodium glutamate, pepper and chopped green onion, and serve with assorted Huimian Noodles. [Dining area]

This function:

Very delicious and nutritious.

Practice of Shrimp in Huimian Noodles

Huimian Noodles ingredients:

Longxu Noodles (dry) 250g, shrimp 150g, bamboo shoot 100g, egg white half, mung bean 15g, onion 5g, ginger 3g, chicken soup 750g, raw flour 3g, yellow wine, refined salt, cooked lard, pepper and monosodium glutamate.

Huimian Noodles practice:

1. Soak the shrimps in refined salt and a little water for a while, stir gently for a few times, rinse with clear water, take a dry cloth to absorb the water, add the beaten egg white, a little refined salt and raw flour, stir until the egg powder tightly wraps the shrimps, and dice the bamboo shoots;

2. Boil1000g of water, sprinkle it into Longxu Noodles, and pick it up while cooking. When it turns white, quickly pick it up, shower it with cold water and put it in a basket;

3. Add 50g cooked lard into the pot and heat it to 40% heat. Add shredded ginger for a while, pour in shrimps, and then use chopsticks to push it away. When it turns white, immediately put the drained oil, pour the diced bamboo shoots into the remaining oil, stir-fry the green beans until the color is green, and serve;

4. Add chicken soup to the pot, season with salt, cooked lard and monosodium glutamate until boiling, sprinkle with cooked noodles, cook with yellow wine, cover with stew 10 minute, add diced bamboo shoots, shrimps and green beans, drizzle with cooked lard, sprinkle with chopped green onion, and take out of the pot. There is shrimp in Hui noodles.

This function:

Noodles are soft, fresh and delicious. Because even the pot is served on the table, it is also called pot noodles.