Authentic mutton boiled pot noodles, hot pot haggis practice

Ingredients required: 150g of lamb slices, 100g of noodles, appropriate amount of oil, appropriate amount of salt, 5g of ginger, appropriate amount of green vegetables, five-spice powder.

Steps: 1. Frozen mutton slices, thaw and place.

2. Put a little oil in the pan and stir-fry the minced ginger until fragrant.

3. Pour in the lamb slices.

5. Stir-fry evenly.

6. Add boiling water to the pot.

7. Add the noodles.

8. After the noodles are cooked, add the greens.

9. Cook the greens and set aside.

10. Add chopped chives and turn off the heat and serve.

Tips: When the noodles are put into the pot, you can cover the pot immediately, do not stir with chopsticks, and then stir when the water is boiling, so that the noodles will not break, the noodles just into the pot, the gluten is not good, if you stir it, it will stick to a ball, and it is easy to break.

Lamb, warm sex. Mutton is divided into goat meat, sheep meat, and wild mutton meat. In ancient times, mutton was called boiled meat, lamb meat, and lamb meat.

It can not only resist wind and cold, but also replenish the body, for the general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for winter consumption, so it is known as winter tonic, popular with people.

Notes:1When cooking, put a few hawthorn or some radish, mung beans, and put some green onions, ginger, cumin and other condiments when stir-frying to remove the smell.

2.Be sure to soak shabu thoroughly when eating shabu-shabu; The climate is hot and dry in summer and autumn, so it is not suitable to eat mutton.

3.There are many membranes in mutton, which should be removed before shredding, otherwise the meat membrane will be hard after frying, and it will be difficult to swallow.

When the noodles are put into the pot, you can immediately cover the pot, do not stir with chopsticks, and then stir when the water is boiling, so that the noodles will not break, and the noodles that have just been put into the pot have a bad gluten, if you stir it, it will stick to a ball, and it is easy to break. Ingredients required: 150g of lamb slices, 100g of noodles, appropriate amount of oil, appropriate amount of salt, 5g of ginger, appropriate amount of green vegetables, five-spice powder.

Steps: 1. Frozen mutton slices, thaw and place.

2. Put a little oil in the pan and stir-fry the minced ginger until fragrant.

3. Pour in the lamb slices.

5. Stir-fry evenly.

6. Add boiling water to the pot.

7. Add the noodles.

8. After the noodles are cooked, add the greens.

9. Cook the greens and set aside.

10. Add chopped chives and turn off the heat and serve.

Tips:

Ingredients: lamb white pepper black pepper.

Method:1Appropriate amount of oil, add garlic, dried chili pepper, appropriate amount of pepper, stir-fry until fragrant.

2.Add the mutton, a little salt, soy sauce, thirteen spices, and stir-fry eight ripe.

3.Add a sufficient amount of black and white pepper to add boiling water underneath.

4.Quickly cook the leeks.

5.Remove from the pan.

Ingredients: sheep heart, sheep lung, sheep tripe.

50 grams of sheep intestines each.

Haggis soup. Haggis soup.

Seasoning: mutton soup, shredded green onion, minced ginger, ginger slices, minced garlic, garlic cloves, spices, Sichuan peppercorns, salt, vinegar, cooking wine.

Ground coriander and pepper.

Appropriate amount of monosodium glutamate.

Method: 1. Wash the heart, lungs, tripe and intestines respectively.

2. Pour an appropriate amount of water into the pot and bring to a boil, put in the haggis, add peppercorns, ingredients, shredded green onions, ginger slices, garlic cloves, salt, and cook until the haggis is ripe [1] Remove it, drain it, and cut it into small pieces.

3. Pour mutton soup into the wok, add haggis, minced ginger, minced garlic, cooking wine, salt, change to small inflammation after boiling, skim off the foam, add vinegar and monosodium glutamate, wait until the haggis is cooked thoroughly, add pepper and minced coriander and stir well, and you can get out of the pot. Chili oil can be added to your taste.

tofu, etc. Step 1: Turn the fat intestines inside out with chopsticks, so that the intestines can be cleaned.

Haggis. Haggis.

Step 2: Wash the spoils in your stomach with cold water, then scald your stomach with boiling water, and peel off the belly residue with a knife while it is hot and throw it away. Then take a large basin and wash the water belly, then the flower belly, and finally the fine belly.

Step 3: Clamp the sheep's head with a clamp, slowly put it in the stove, and scorch the wool with the fire. Put four hooves.

Also use a clamp to slowly put it into the stove and burn the hair. Use a knife to shave off the burnt hairs.

Step 4: Pry off the shell of the sheep's hoof with a knife.

Step 5: Put the sheep's head and sheep's hooves into the stove again to burn them into a black charred shell, and then scald them with boiling water. Then use a wire ball to brush the residual hair and black scorched shell, revealing the hairless sheep's head and sheep's hooves.

Step 6: Cut the sheep's chin in half with an axe and cut off the charred meat with a knife.

Step 7: Cut the ears in half and cut the base of the ears in half with a knife.

Step 8: Soak the sheep's internal organs, sheep's head and sheep's limbs and hooves in cold water, and after soaking, boil them in boiling water for two hours.

Step 9: Cut the sheep's offal, sheep's head, sheep's trotters, potatoes, green onions, and ginger into small pieces and boil them in a pot of boiling water, and add some salt.

Step 10: Place the cooked haggis in a bowl, add the chopped coriander and <>

Authentic boiled pot noodles are made by stir-frying lard, then adding seasonings, then adding water, and finally putting noodles.

Boiled pot noodles:

Ingredients: noodles, tomatoes, green vegetables, soybean sprouts, shallots, lean pork seasoning: salt, dark soy sauce, chicken powder, pepper, sesame oil.

1. Prepare about a pound of thin noodles for later use.

2. Cut the tomatoes in half, remove the roots first, then cut them into small pieces and put them in small pots.

3. Cut a shallot, a handful of soybean sprouts, a handful of green vegetables for later use, and a small piece of lean pork, first cut into thin slices, then cut into thin strips, and put them in a pot.

4. Heat a wok and add a little cooking oil, add shredded meat, and stir-fry a few times.

5. When the shredded meat turns white, pour in the soybean sprouts, tomatoes and chopped green onions, and stir-fry quickly for a while.

6. Add 3 grams of salt, a few drops of dark soy sauce to adjust the color, stir-fry a few times, and add an appropriate amount of water.

7. Add 2 grams of salt, 2 grams of chicken broth and 1 gram of pepper, stir to dissolve, wait for the soup to boil, and add the noodles.

8.Stir a few times with chopsticks and cook on high heat for one minute.

9.Once the noodles are cooked, add the green cabbage leaves and continue to cook for 20 seconds.

10.Pour in a little sesame oil, then turn off the heat and put it in the soup basin.

1.Mix the flour with salt, add water and noodles, set aside for about 30 minutes, cut the mutton into small cubes, blanch it with hot water to remove the blood foam;

2.Wrap ginger, green onions, peppercorns, star anise, cinnamon, cumin, grass fruit, bay leaves, cloves, angelica, and wolfberry in gauze to make a spice packet, boil a pot of boiling water, put in the spice packet and mutton, and cook for more than half an hour to make mutton soup;

3.Wash the tofu skin and cut into shreds, cut the vermicelli into long sections after soaking, soak the daylily in water, tear the fungus after soaking in water, wash and cut the coriander for later use;

4.Knead the dough into long strips, then cut it into small pieces with a knife, and then roll it into a rectangular noodle sheet about 3cm wide, and then stretch it into thin noodles left and right with your hands, and then cook it in the pot;

5.After the mutton soup is boiled, put in the noodles, gently disperse, wait for the soup to open again in the pot brigade, add the bean skin shreds, vermicelli, yellow flowers, fungus, cook until the noodles and ingredients are cooked, put in a little cooking wine, salt, chicken essence, pour a little sesame oil, sprinkle with coriander.

Boiling pot noodles are actually boiled with chopped green onions, adding water, boiling, adding noodles and other accessories (potatoes, tomatoes, greens, etc.) to cook, simple and easy to make, can not only replenish energy, but also nutritious, and does not take time, it is more suitable for lunch to eat. Ingredients: lamb, lamb bones, green onion, ginger, cooking wine, baking soda, salt, kelp, fungus, shredded tofu, coriander, vermicelli.

Method stewed soup: wash the mutton and mutton bones, soak them in water for 30 minutes, heat them in a pot of cold water until they boil, take out the mutton and mutton bones, heat another pot of water to a slight boil, put the mutton and mutton bones back into the pot, add green onions, ginger and cooking wine, boil over high heat, change to medium heat and simmer for 2 hours, and remove the mutton for later use. And noodles:

Add cold water and salt to the flour, baking soda (the proportion of salt is 10g of salt per 500g of flour, baking soda is one-third of the salt) and form a dough, let it rise for 30 minutes and knead it once, and so on 3 times, knead until the surface of the dough is smooth and elastic. Divide the dough into about 100g of dough per piece, brush with a layer of cooking oil, let it rise for 15 minutes, roll it out into slices and cut into small pieces. (Storage refrigerator can be stored for three or four days,) Preparation:

Soak the kelp until soft, wash it and cut it into thin strips; The fungus hair is good to wash; Vermicelli, shredded tofu, and coriander are washed and cut into sections; Lamb diced. Braised noodles: Put mutton soup in the pot, boil the soup, stretch the dough into long strips, thin and thick to see what you like, put it in the pot, add mutton, kelp shreds, tofu shreds, fungus, vermicelli, simmer over medium heat for 5 minutes, put it in a bowl, sprinkle coriander, and drizzle sesame oil.