I would like to know how to make lamb stewed noodles

Mutton stewed noodles is a famous specialty snack in Henan and is deeply loved by people. Its soup is thick and mellow; Noodles, fresh and fragrant and tough; Lamb, tender and crispy. There are three elements to make mutton stewed noodles, noodles, ingredients, and soup.

When mixing the noodles, put some salt, knead them into a dough and let them rest for 20 minutes, then knead them for 10 minutes, wake up for 20 minutes, and repeat 3-4 times to make the noodles tough. It is rich in ingredients, including lamb, vermicelli, fungus, daylily, tofu skin, kelp, quail eggs, etc. The most important thing is to boil the soup, choose the best mutton and mutton skeleton plus a variety of spices to simmer for many years, and boil the soup white meat rotten.

Such a fragrant and delicious lamb braised noodle can be easily made at home. As for the soup, due to the limited family conditions, it cannot be boiled for a long time, so it can be boiled for 2-3 hours, the mutton is crispy, and the soup is fragrant. Preparation of Henan mutton stewed noodles:

Ingredients. Lamb bones (lamb backbone and leg bones are of the highest quality), lamb shank, vermicelli, daylily, coriander, shredded tofu, kelp (or fungus), quail eggs, flour.

Ingredient. Star anise, big material, grass fruit, fennel, salt, monosodium glutamate, sesame oil (called "sesame oil" in the south).

Boil soup and boiled meat.

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

Make the dough blank. 1. Add a teaspoon of salt to the flour, mix well, slowly add water, knead into a dough with moderate softness and firmness, cover with plastic wrap and let rise for 20 minutes. Then knead for another 10 minutes, cover with plastic wrap and let rise for 20 minutes.

Repeat 3-4 times. 2. Roll the kneaded dough into thick strips, divide it into agents, roll out each dough into rectangular dough sheets with a thickness of about 1 cm, smear salad oil on the dough sheets, cover with plastic wrap, and let them rise for 20 minutes.

Prepare the ingredients. 1. Soak the vermicelli in water to soften. 2. Wash the coriander and cut it into sections 3. Soak the daylily and fungus until soft, and tear the fungus into small flowers. 4. Wash and shred the kelp after soaking. 5. Cook the quail eggs and peel them. 6. Slice the mutton.

Roll the noodles and boil the noodles.

1. Put the boiled mutton soup in the pot, and after boiling, add the mutton slices, daylily, fungus, kelp, and shredded tofu in turn, and stir well. 2. Bring the pot to a boil again and start to stretch the dough. Take a piece of dough, pinch both ends with both hands and gently stretch it open, roll the dough sheet into noodles about 1 cm wide, and put it into the pot.

Repeat this until all the dough sheets are rolled into the pot. When the pot is boiling, add the vermicelli and add salt to taste. The noodles are ready to be cooked and served with sweet garlic and chili sauce.

Tips: 1. Be sure to put some salt when mixing the noodles, knead the noodles repeatedly, and let the noodles rise 3-4 times, so that the noodles can be tough. 2. When boiling mutton soup, you can also put some chicken bones to increase the umami of the soup.

3. Do not add soy sauce and vinegar to the mutton stewed noodles, otherwise the taste will be greatly reduced.

Lamb stewed noodles. Material.

Lamb, lamb bones, green onions, 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.

Mix the dough: flour with cold water and salt, baking soda (the proportion of salt is 10g salt per 500g of flour, baking soda is one-third of 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 in the refrigerator can be stored for three or four days,)

Nowadays, there are also ready-made braised dough sheets, which is very convenient

Preparation: Soak the kelp and wash it softly, cut 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.

1. 500 grams of mutton, 500 grams of flour, 500 grams of mutton bones, 5 grams of black fungus, 10 grams of kelp, 50 grams of vermicelli, 40 grams of dried daylily.

2. Method: Prepare mutton and mutton bones, soak them in water for 2 hours to disperse the songs, and wrap star anise, bay leaves, cinnamon, peppercorns, grass fruits, nutmeg, green onions, and ginger out of the seasoning package with gauze.

3. Soak the fungus in water and tear it into small flowers, soak the kelp in advance, and cut the soaked dried daylily into segments after removing the roots.

4. Rinse the fine vermicelli and soak it until soft for later use, soak the mutton and mutton bones of Chong Zheng and put them in the soup pot.

5. Add water, bring to a boil, skim off the blood foam, add the seasoning packet, bring to a boil over high heat, turn to a simmer and cook for 2 hours.

6. Remove the mutton, cut it into slices, add the flour to salt and knead it into a dough with water, and let it cook for 15 minutes.

7. Roll the good dough into a cylindrical shape, press it flat, and then use a rolling pin to roll it into a thin dough sheet in the middle and thick on both sides, smear the dough sheet with oil, and let it brew for another 15 minutes.

8. Use another pot, put the original soup of stewed mutton in the pot, put in the thin vermicelli, add black fungus, daylily, kelp shreds, and meat slices to boil.

9. Pinch the two ends of the dough with both hands and slowly lengthen, shake it up and down while pulling, and when it is about 2 cm wide, put it in a boiling soup pot.

10. After the noodles are cooked, add salt, chicken essence, seasoning, pour sesame oil, put them in a bowl, and put the first coriander and chili oil on it, and then they can be eaten.

1. Ingredients: wheat flour (500 grams), mutton (lean) (200 grams).

2. Accessories: vermicelli (150 grams), daylily (dry) (15 grams), coriander (10 grams), fungus (dry) (15 grams).

3. Seasoning: salt (6 grams), monosodium glutamate (4 grams), soy sauce (25 grams), chili powder (15 grams), alkali (1 gram), mutton fat (20 grams), star anise (5 grams), sesame oil (30 grams), peanut oil (20 grams).

4. Mix the flour with salt, add water and noodles, and let the dough sit for about 30 minutes. Cut the lamb into small cubes and blanch it in hot water to remove the blood foam.

5. Wrap the ginger, green onions, peppercorns, star anise, cinnamon, cumin, grass fruit, bay leaves, cloves, angelica, and wolfberries in gauze to make spice packets. Boil a pot of boiling water, add spice packets and mutton, and cook for more than half an hour to make mutton broth.

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

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

8. After the mutton soup boils, put in the noodles, gently disperse, after the soup in the pot is boiled again, add the shredded bean skin, 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, and it is finally done.

Ingredients: lamb, flour.

After washing the mutton and mutton bones, put it in a pot with cold water, blanch and remove the foam.

2.Put hot water in a casserole, add the blanched bones and a packet of boiled meat. Bring to a boil over high heat, then reduce heat to low and simmer for an hour.

3.Pour in the blanched lamb and continue to simmer for an hour.

4.Stewed lamb and soup set aside.

5.Take an appropriate amount of meat and broth and season with salt and pepper.

6.Flour with salt and water to live into a smooth dough. The ratio of gouache to flour is: 300 grams of flour, 145 grams of water, and 3 grams of salt.

7.Divide the dough into small agents, roll it out into a dough sheet, and grease the surface. Cover with plastic wrap and leave for two hours.

8.Pull the noodles apart and cook in the beef broth. Cook for about three minutes.

9.Finally, add an appropriate amount of spinach and enjoy.

How to make mutton stewed noodles: 1. Buy about a pound of mutton.

2. Cooking ingredients, green onions, star anise, cinnamon, ginger, peppercorns, bay leaves, can be added or subtracted according to personal taste.

3. Put the lamb in a pot under cold water.

4. After boiling, skim off the foam and simmer over low heat for 1-2 hours.

5. Take out the mutton and let it cool, there are 6 taels of cooked meat, which can be made into 6 bowls of stewed noodles.

6. Cut 2 taels of mutton first and divide it into two parts.

7. Soak the kelp, vermicelli and gold needles.

8. Prepare the ingredients, cabbage, coriander, braised noodle soup, etc.

9. 6 taels of flour, a little salt and alkali to dissolve with water.

10. The noodles are slightly softer than the dumpling noodles, and they will be cooked for more than half an hour.

11.Cut half of the dough into slices, then cut them into strips and thin them in the middle.

12. Add soup to the pot to boil, add ingredients, put the stewed noodles, and put it into the bowl (the diameter of the bowl is 23 cm), a bowl of homemade mutton stewed noodles is good, which is more delicious and affordable than the restaurant.