Method and ingredients of stewed noodles

Noodles are a kind of food that is loved by many people. Because of the different regions we live in, the pasta made is also different and distinct. Huimian is a specialty food in Henan Province of my country. Huimian is a mixture of meat and vegetables, with soup, vegetables and staple noodles. It is delicious, economical and nutritious. Almost everyone who comes to Henan will try the delicious noodle dish.

Material:

Main ingredients: lamb bones, lamb legs, vermicelli, day lily, coriander, shredded tofu, kelp, quail eggs, and flour.

Ingredients: star anise, aniseed, grass fruit, fennel, salt, MSG, sesame oil

Production steps:

After these raw materials are prepared, it is time for a more important process. It can be said that the taste of a bowl of old noodles lies entirely in the soup. It takes about two hours to cook the noodle soup. The longer the time, the tastier the noodles will be.

1. Make soup:

Cut the mutton into large pieces, wash the mutton and mutton bones with clean water, soak them in clean water for about 1 hour, remove them and rinse them clean. Wrap star anise, aniseed, cardamom and fennel together with gauze to make a seasoning bag. Fill the pot with water, put in the mutton and mutton bones, bring to a boil over high heat, skim off the foam, add the seasoning bag, turn to low heat and simmer for 2-3 hours until the mutton is soft, remove the seasoning bag, add salt to taste, and let it cool for later use.

2. Making dough:

Add a small spoonful of salt to the flour, mix well, slowly add water, knead into a dough of moderate hardness, cover with plastic wrap and let it rest for 20 minutes. Then knead for another 10 minutes and cover with plastic wrap to let it rest for 20 minutes. Repeat 3-4 times. Roll the kneaded dough into thick long strips, divide it into small pieces, roll each piece into a rectangular dough sheet about 1 cm thick, spread salad oil on the dough sheet, cover with plastic wrap, and let it rest for 20 minutes.

3. Prepare the ingredients:

Soak the vermicelli in water until soft. Wash the coriander and cut into sections. Soak the day lily and black fungus until soft, and tear the black fungus into small pieces. After soaking the kelp, wash it and cut it into shreds. Boil quail eggs and peel them. Slice the lamb.

4. Cooking Ramen Noodles:

Put the boiled mutton soup into the pot. After it boils, add mutton slices, day lily, fungus, kelp and tofu shreds in turn and stir evenly. Open the pot again and start stretching the noodles. Take a piece of dough, pinch both ends with both hands and stretch it gently, stretch the dough into noodles about 1 cm wide, and put it into the pot. Repeat this process until all the dough is stretched and put into the pot. After the pot boils, add vermicelli and season with salt. When the noodles are cooked, they can be served with pickled garlic and chili sauce.

Tips:

1. Be sure to add some salt when kneading the dough, and knead the dough repeatedly and let it rest for 3-4 times, so that the stretched noodles will be chewy.

2. You can also add some chicken bones when making mutton soup to increase the flavor of the soup.

3. Never add soy sauce or vinegar to mutton noodles, otherwise the taste will be greatly reduced.