How do you cook lamb braised noodles at home?

First of all, cut the mutton into thin slices, heat the oil, pour the garlic and peppercorns into it and fry it to make it fragrant, stir-fry the mutton in the pot, pour boiling water into the bowl, pour the noodles into it, and cut a little shallot.

First add an appropriate amount of oil to the pot, then add the mutton, then add some light soy sauce, dark soy sauce, salt, and then add an appropriate amount of water, wait for the water to boil, and then put the noodles in. Then simmer for a while.

First of all, prepare the corresponding ingredients and some auxiliary materials, and then clean up the ingredients, put them in the pot and then match the auxiliary materials, and cook them for 10 to 15 minutes on low heat to eat.

Put the pre-cooked mutton broth in 3 large bowls in the noodle pot, be careful not to add too fat oil, just add a little. Place a pinch of vermicelli in the pan,**.

Please click Enter a description.

Remove the mutton pieces from the mutton soup pot in advance, let them cool and cut them into small pieces and set aside.

Please click Enter a description.

Wash the coriander and greens, cut the coriander into small pieces, and break the greens into single leaves. Set aside.

Please click Enter a description.

Blanch the shredded tofu and kelp in boiling water respectively, remove them, and cut them into slightly shorter pieces. Set aside.

Please click Enter a description.

Prepare the ramen pi in advance and cut the fried gluten into small cubes. Set aside.

Please click Enter a description.

When the mutton soup is boiled, stretch the ramen pi by hand, then divide it into 2 or 3 strips from the middle, and then stretch it (about half a meter long), then put it in the pot, then add the fried gluten, shredded tofu, and kelp shreds, cook for 2 minutes, put the greens, cook for half a minute, turn off the heat, put coriander, salt, monosodium glutamate, and finally add some sesame oil.

Please click Enter a description.

1. Soak the mutton and mutton bones in water for two hours, and wrap star anise, bay leaves, cinnamon, peppercorns, grass fruits, nutmeg, green onions, and ginger into seasoning packets with gauze.

2. Soak the kelp in advance, tear the pieces after the fungus is soaked, soak the dried yellow flowers and cut into sections, and soak the vermicelli soft for later use.

3. Put the soaked mutton and mutton bones into a pot and boil to skim off the blood foam, put in the seasoning package and cook over low heat for two hours.

4. Take out the mutton slices, add the stewed mutton soup to the fine vermicelli, and bring the black fungus, daylily, kelp and meat slices to a boil.

5. Put in the stewed noodles, add the chicken essence and a little sesame oil in the original soup of the chicken brother after the noodles are cooked, sprinkle the coriander in the bowl, pour the chili oil and serve.

Ingredients: Lamb grams.

1 handful of high-gluten flour vermicelli.

Tofu skin 1 sheet.

Fungus ginger piece.

Coriander chili oil.

Salt quail eggs two per bowl.

Shredded kelp radish (optional) Small half a root.

Goji berries (optional) 10 capsules.

A large piece of mutton (to bring fat meat is easy to rot and more fragrant) cut into small pieces or whole pieces and boil the final slices, a large piece of ginger is scattered (you can also add a few more pieces of radish), put it in a casserole over high heat to boil and skim the foam, turn off the low heat and simmer, simmer for two or three hours until the soup is rotten white meat, add an appropriate amount of salt (say that the appropriate amount is too unkind, then two or three spoonfuls of it, taste the salt taste but light), the soup base is made.

Soak the fungus, soak the vermicelli softly, shred the tofu skin (these are the three most basic kinds), soak the kelp shreds until soft and wash, and soak the daylily soft (add if you like).

Mix the dough with warm water and high gluten noodles for 15 minutes, mix it a few times, and roll it out into thick slices and grease it with small pieces. A piece of dough is a stick, a bowl of noodles (the supermarket has ready-made stewed noodles must be better

After the processed dishes are boiled in the mutton broth, the noodles are pulled apart, and the thin, wide and thin ones are pulled into the broth.

Add a spoonful (2 grams) of pepper, a spoonful of sesame oil, half a spoon of salt (if the soup base is salty, you don't need to add it), serve the noodles with the soup, and sprinkle a handful of chopped coriander.

Because the soup can be prepared with side dishes, ramen can be made interspersed, so there is no waste of time, and if you buy noodles at the supermarket, you just need to put the meat in the pot and boil it in kimchi water, and it will be ready in 10 minutes.

The super perfect authentic Henan mutton stewed noodles have become authentic mutton stewed noodles, which must belong to the braised noodles in Fangcheng County, Nanyang City, Henan Province, which is simple and really delicious.

From mixing the noodles, kneading the dough, making the dough, resting the dough, and finally making the noodles All the processes are all handmade A long noodle, strong and elastic, and the noodles are fragrant Paired with pure mutton soup The mutton is made of high-quality little sheep and a few fresh vegetables The perfect combination of meat and vegetables, rich in nutrition, and super good taste 1Prepare the flour by adding an egg, a pinch of salt 2Add water and stir 3

Knead the dough and let it rest for half an hour, the noodles should be slightly softer, softer than dumpling noodles 4Half an hour later, pour in the oil, knead the smooth surface, pat on the oil, wake up for at least 2 hours 5You don't need to knead the noodles after waking up, smear oil on the board, put the noodles on the plate, pat them flat, and cover them with plastic wrap 6

Soak the yellow flowers in advance, wash and cut the fungus into sections, chop the coriander, shred the tofu skin, boil the vermicelli, and cook the lamb in advance 7Fry the chili oil chili noodles in a bowl and put a pinch of salt 8Make the oil, and when the oil is hot, add a dried chili pepper 9

Pour the hot oil into a bowl and stir well 10Lamb soup make on fire 11After the pot is boiled, put in the yellow flowers, cook the fungus, and boil the shredded tofu and remove 12

After slicing the lamb, put it in a pot and cook it to taste, add salt 13Make water in a pot 14Cut the noodles into strips 15

Spread the noodles 16Place in a pot and cook for 17Bring to a boil over high heat, 18

Prepare to put the sliced tofu, vermicelli, and yellow fungus into the bottom of the bowl 19Remove the noodles and put them on top, pour in the mutton broth and put the lamb and coriander, and put the blanched rape on top 20Add chili oil to your taste.

Mutton stewed noodles Normally, I just talk about the mutton made into his mutton stewed noodles, under normal circumstances, I think it's uh that the mutton is made into soup and then it's finished and put it in the noodles.

Later, I felt that I was still on that soup. So it's okay to boil mutton soup or something.

Ingredients: 3 kg of lamb chops, 350 grams of flour.

Excipients: appropriate amount of Sichuan pepper, 1 piece of ginger, 6 grams of salt, 3 grams of pepper, appropriate amount of spinach.

Steps: 1. Add water to the flour in the ratio of 200 grams of flour to 105 grams of water and 2 grams of salt. Add a little more water in winter, 2:1 in spring and autumn, and in summer, you need to add 200 grams of flour to 98 water, so that the noodles are easy to pull apart, and the gluten is also good.

2. Mix into a smooth dough.

3. Divide it into about 75 grams of agent, knead it and seal it in a plastic bag to avoid drying the skin, and let it sit for about 30 minutes.

4. Roll out the noodles into long slices, and press a trace with chopsticks in the middle, so that they can be easily divided into two from the middle when you put it in the pot.

5. Brush the surface of the rolled dough with oil, place it on a plate, still seal it with a fresh-keeping bag, and let it sit for about 2 hours. The noodles are very important, and they can be easily pulled apart after the noodles.

6. Bring the water in the casserole to a boil, blanch the lamb chops and put them in the casserole.

7. Add Sichuan pepper and ginger and simmer over low heat for 40-60 minutes. The time is adjusted according to how old and tender the lamb chops are.

8. Put the stewed mutton broth into the pot and add salt and pepper to taste.

9. Divide the braised dough blank into two and put it in the pot.

10. Put in the spinach when it is basically cooked, and the spinach can be cooked out of the pot.

11. I grilled the lamb chops with cumin and other seasonings, and there was no meat in all the stewed noodles.

12. You can directly remove the boiled lamb chops and serve them with stewed noodles.

I believe that everyone will be no stranger to mutton stewed noodles, mutton stewed noodles are a kind of noodles that we often see and eat, mutton stewed noodles are not only delicious but also rich in nutrients, often eat mutton stewed noodles can play a role in tonifying the kidneys and other effects, the following we introduce the specific practice of mutton stewed noodles.

Crafting materialsmaterial

Ingredients: wheat flour (500 g) Lamb (lean) (200 g).

Excipients: vermicelli (150 g), daylily (dried) (15 g), coriander (10 g), fungus (dried) (15 g).

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).

Method:

1. Wash the mutton, debone it and put it in a soup pot, add mutton fat and star anise, cook and remove it, and cut it into pieces about 1 cm square.

2. Boil the vermicelli in boiling water and rinse with water until cool; Soak the fungus and daylily in warm water, remove the hard part of the fungus root, remove the flower stalk of the daylily, and cut it into about 4 cm long segments; Wash the coriander, remove the roots, and cut into pieces about 1 cm long; Chilli flakes, fry them in hot oil to make chili oil, set aside.

3. Pour the flour into the basin, first dissolve the refined salt and alkali with water, mix it into the flour, knead it hard and soft, mix the dough evenly and thoroughly, and then knead it into long strips to make an agent weighing about 100 grams, coat it with oil, neatly arrange it on the board, and cover it with a damp cloth for 15 minutes.

4. Roll the good dough into a cylindrical shape, then press it flat, and then use a rolling pin to roll it into a thin middle and thick dough sheet on both sides, pinch the two ends of the dough with both hands and slowly elongate, shake up and down while pulling, when it is pulled to a strip about 2 cm wide, tear it from the middle of the strip by hand, put it into the boiling soup pot (a small amount of mutton soup into the appropriate amount of water), add cooked mutton, fungus, daylily, vermicelli, soy sauce, refined salt, monosodium glutamate, pour sesame oil into the noodles after cooking, put them in a bowl, put coriander, chili oil, and you can eat.

Braised noodles is a kind of traditional flavor snack with meat, vegetarian, soup, vegetables and noodles, including mutton braised noodles, three fresh braised noodles, assorted braised noodles and other types. The noodles of the braised noodles are pulled noodles, similar to ramen noodles, but with a slight difference. Generally, fine white flour is mixed with an appropriate amount of salt and alkali, and it is formed into soft noodles, which are repeatedly kneaded to make it tenacious.

The essence of braised noodles lies in the soup, and the mutton soup should be made of the best fresh mutton, which can only be put into the pot after repeated soaking.

How to make it:

How to make Henan snack mutton 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:

Main 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.

Ingredients: 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.

Tip 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.

The aroma of pork bone soup is present as soon as it is put into the pot, which not only adds richness to the pork, but also subtly penetrates the umami flavor of the soup into the noodles and kelp, creating a perfect blend of flavors of various ingredients. There is also a similar method of fish belly porridge, which is prepared by the thick soup treasure to make the season taste delicious, and the Dragon Boat Festival is like a thick soup treasure, which makes the whole family happy in the taste buds of memory.

Appropriate amount of fresh noodles (or wide noodles), 30 grams of shredded kelp, 100 grams of pork (sliced), 1 piece of Knorr Soup Bao (pork bone soup flavor), 500 ml of water.

Wash the shredded kelp, blanch the pork slices in boiling water until cooked, cook the lasagula, remove and drain.

Put two bowls of water (500ml) in a pot, add a pork bone soup flavor soup treasure after boiling, add noodles, meat slices and kelp shreds, bring to a boil over high heat, add dried chili flakes and Sichuan pepper powder, change to medium heat and cook for 2 minutes, and sprinkle with shredded chives.

The soup treasure is a small piece of soup (32 grams), mixed with water (usually about 750 ml), mixed into a delicious soup, and then penetrated with the fresh ingredients, the ingredients are inhaled into the full soup, and the soup is also integrated into the fragrant aroma of the ingredients, which is unforgettable for a long time.