It is better to add 50g of Peng ash and 100g of salt to a catty of flour. Next, I will bring you a tutorial on making mutton noodles. The ingredients we need to prepare are: mutton, fennel, pepper, star anise, cinnamon, prepared rhizome of rehmannia, angelica, clove, dried tangerine peel, cinnamon, pepper and ginger, each10g; Red pepper100g; 2 kg of sheep oil and mutton each; 50g kg of rice vinegar; Monosodium glutamate 250g
First of all, we need to wash the materials with water, then rinse them with warm water, smash the old ginger and put sheep oil in the pot.
Step 2: When the pot is 80% hot, add garlic, red pepper and other materials, and then add bean paste, rice vinegar, salt, rock sugar, sheep oil and mutton. When the mutton is eight-cooked, turn the fire to a low heat, cook slowly, and do not cover the pot.
Step 3, after the mutton is fried, take it out and let it cool, then take out a proper amount of fried mutton soup, put the heated water in the stove and boil it slowly for later use. Attention: After turning to slow fire, keep the soup slightly boiling, and turn the juice continuously to cut the mutton into dices. After turning off the fire, put the boiled eggs in the pot and soak them in the soup, so that the taste of the soup penetrates into the eggs and the eggs are full of rich flavor.
Fourthly, making a dough blank. Mix flour with cold water, stir and knead into dough, add salt and alkali and knead the dough for later use. Pack corn starch in a cloth bag, knead the kneaded dough into strips, pat corn starch on the dough, and finally put it on a chopping board, and cover it with plastic wrap for later use.
Step 5, take out the long dough, divide it into small doses of the same size with a knife, press it into pieces with a rolling pin, then pinch the two ends, stretch it, throw it into a boiling pot, cook it, take it out, pour the soup, and add the ingredients, and you can eat it.