The practice of Fangcheng stewed noodles

I feel that the buddy above is not from Fang Cheng!

Ingredients: 400 grams of flour, 5 grams of salt, 1 gram of edible alkali, 240 grams of warm water, mutton broth, 500 grams of mutton, mutton bones.

Production steps: 1. Clean the mutton and mutton bones first and put them in the pot with cold water.

2. Bring to a boil over high heat and boil the blood foam.

3. Remove the clean and put it back into the pressure cooker, and add an appropriate amount of water.

4. Add green onions, ginger slices, Sichuan pepper, star anise, cooking wine, cover and press for 30 minutes.

5. Next, make the dough of the braised noodles. Melt the alkali and salt in warm water and place the flour in a bread maker.

6. Pour water into the flour and start the kneading function of the bread maker for 20 minutes, and the dough will reach very good ductility.

7. Cover with plastic wrap and relax for 10 minutes.

8. Cut into 7 parts, cover with plastic wrap and relax for 10 minutes.

9. Roll out the loose and relaxed dough into the shape of a cow's tongue, press a mark in the middle with a bamboo skewer, brush with a thin layer of oil and put it into a greased plate.

10. After tidying up all the dough embryos, cover them with plastic wrap and relax for more than 30 minutes.

11. Take a small pot and pour in one serving of mutton broth and bring to a boil.

12. Add kelp shreds, vermicelli, black fungus, shredded tofu and daylily.

13. Divide the dough embryo into two from the middle indentation and put it into the pot.

14. Cut the cooked lamb into small pieces and put them in the pot.

15. Put the chain beam into the greens and cook with a little salt to taste.

16. Finally, sprinkle the coriander and garlic seedlings, and pour a little sesame oil to close.

17. a finished product drawing.

Hello. The taste of Fangcheng stewed noodles is as honest as the people of Fangcheng.

Fangcheng braised noodles seem easy to make, but to achieve the real taste is by no means something ordinary people can do. If you want to distinguish whether it is authentic Fangcheng stewed noodles, one view the soup, two look at the noodles, and three taste the chili oil.

Soup, with mutton bones, whole sheep skeleton, put into a pot of clear water and simmer over high heat, two hours after foaming, skimming clean, put the old seasoning bag to enhance the flavor. Add the lamb cubes, then change to a new seasoning bag to taste. The main seasonings are:

Anise, Sichuan pepper, ginger, pepper, etc. Cover tightly. The fire was overflowing, and there was a loud bang.

After that, it is simmered. After a few hours, the house was full of mellow aroma, and the meat was as rotten as puree, and the soup was as thick as milk. Flour, choose the finest wheat flour, water and flour, salt and water, salt is the key.

Knead the dough into a dough. Kneading, kneading, the skin is bright and bright, and the gluten is like glue. Cover with a damp cloth to pressure the plate.

Sexuality, sit quietly, divide the dough into about one or two pieces of dough per piece, push and roll it into an oval dough sheet, and then smear a layer of small grinding sesame oil on both sides to prevent it from sticking. ——This is the method of making noodles, and there are three words: soft, tough, and light.

Chili oil, the high-quality seasoning of Fangcheng braised noodles, is like using monosodium glutamate to cook. To make chili oil, you need to use mutton fat and small red-tip chili peppers produced in Fangcheng. Put the chili pepper and a little pepper into the boiling oil, look at its color, the chili pepper should be dark yellow, the color should not be too dark, the fragrance overflows, you can take it out, let it cool, mash it, and add it to the melted mutton fat.

- This is the method of making chili oil. There are three words for making chili oil: numb, spicy, and fragrant.

The dough sheet is put into the pot, which is a key to making braised noodles.

The key technical link is generally the master at the helm to stand under the pot. When the next piece is made, the helm master is like an art performance, the art is high and bold, only to see the two hands lift the palm-sized dough piece, the arms are open, one pull, two falls, three pulls, four tears, the arms are turned up and down, left and right, and the long dough piece is flying and dancing in the arms, which is dazzling, and it immediately becomes a wide as a finger, as thin as paper. Before the meal arrives, the eyes are full first.

Roll the dough into the mutton soup and add some greens to the pot, spinach is the best, and bok choy is the second. Cook with two rolls. Put the sea bowl, add the mutton dumplings, put in a little monosodium glutamate, hold a little mutton soup, scoop in the dough sheets, add garlic sprouts, coriander (commonly known as coriander), plus bright red chili oil, the white is green and white, and the red is bright red, which is really a must for Shenzhou cuisine. Please adopt.