How to make a lamb meeting, how to make a lamb noodle process

Prepare the ingredients. First of all, we prepare the main ingredients and ingredients for the production: lamb bones, lamb legs, vermicelli, daylily, coriander, shredded tofu, kelp, quail eggs, flour, salt, cooking oil, etc.

When these raw materials are ready, we start to make soup, the preparation of soup is very important, it can be said that a bowl of old braised noodles is delicious or not in this soup, it takes about two hours to make braised noodle soup, the longer the time is made, the better the braised noodles are made.

Soup. Cut the lamb into large pieces, wash the lamb and lamb bones with water, soak in water for about 1 hour, remove and wash. 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, participate in the salt seasoning, and let it cool for later use.

Make a dough blank. The kneaded dough is kneaded into thick strips to make a dough, and then each dough is rolled out with a rolling pin into a rectangular dough with a thickness of about 1 cm. Grease the dough, cover with plastic wrap and wake up for 20 minutes. Spare.

Boiled noodles: Prepare the ingredients first, wash the coriander, and cut into sectionsSoak the kelp and wash it and shred it. Slice the lamb, preferably into large slices.

Bring the pot to a boil again and start to roll the dough. Take a piece of dough, hold the ends and stretch quietly, pull the patch into a noodle about 1 cm wide and place it in a pan. Repeat this until all the dough sheets are rolled into the pot.

Once the pot is open, add the vermicelli and ingredients and season with salt. When the noodles are boiled, they don't come out of a pot and are eaten with sweet garlic and chili sauce.

You can also put some chicken bones when boiling mutton soup to increase the umami of the soup, the production of soup is very crucial, everyone must pay attention to it, and have enough patience.

Add flour and water and a small amount of refined salt to form a dough, wrap it in plastic wrap and let it stand at room temperature, take it out and knead it every half an hour, and then wrap it and let it stand, this process is repeated four or five times, and the dough is kneaded very elastically, and then put it on the case and divide it into small agents and roll it into a rectangle.

Brush the dough blank with cooking oil with a brush, put it on a waterless plate, stack it in turn, and then cover it with plastic wrap and continue to let it stand for a long time.

Wash the purchased lamb bones and meat.

Add water to the pot and blanch the mutton bones and mutton.

Then remove and rinse with clean water.

The ingredients for preparing the soup, bay leaves, star anise, cinnamon, cumin, dried chilies, and sesame peppers are all placed in the container of cooking sauce.

Add water to the pot to put the mutton bones and mutton, the cooking box, the pepper leaves, and the green onion and ginger into it, the water in the pot should not be over the mutton, and the cooking process is no longer water, at least for nearly two hours.

Cook until the soup turns white, remove the lamb and bones.

Slice the lamb after cooling and set aside.

Prepare the base of the bowl, put salt, a few drops of sesame oil, pepper, curry powder.

Shredded kelp, shredded bean skin, quail eggs, washed nepeta for later use.

Take out one of the dough blanks prepared in advance, pull them to both sides by hand, and pull them with a moderate thickness, and a dough blank can be pulled more than one meter long, and then fold it up.

Tear into strips by hand.

Put the kelp and shredded tofu in the pot first, then put the noodles in and see the noodles float up and you can get out of the pot.

Dissolve the base in the bowl with hot soup, then put the noodles in, then add the soup, put the mutton and quail eggs, and then add the red oil and nepeta if you like spicy food, and a bowl of hot braised noodles is ready.

Ingredients: lamb bones, flour, eggs, tomatoes, green onions, ginger slices, salt, soy sauce.

Practices and Steps:

1. Soak the lamb bones in water, add water to the pressure cooker, put the lamb bones in, add green onions and ginger slices. Pressure for 10 minutes after bubbling; The bones are fished out, and the soup is kept underneath; Remove some of the meat from the bone and cut it into small pieces.

2. Take two bowls of flour, add a little salt, and beat an egg; Leave it aside for 15 minutes; Use a dough sheeter to roll out the dough into long sheets; Pressed into a wide surface.

3. Add a tomato to to the lamb broth with stewed bones, add some soy sauce, and the noodles will be boiled. In a pot, stir and cook.

Method: Ingredients: 100 grams of noodles (can also be added according to personal preference); Lamb (moderate amount), eggs, coriander, chopped green onion (a small amount), chili pepper, minced ginger (heavier, minced into minced pieces) and seasonings (e.g. chili powder).

Preparation method: 1. Shred the mutton.

2. Fry the eggs.

3. Add water to a pot and bring to a boil, then add noodles, mutton, mushrooms and minced ginger.

4. Cook the noodles and add eggs and seasonings (you can also put them into the soup stock made in advance).

Tips: 1. Cooking mutton without fat: add white radish or tomatoes and cook with mutton.

2. The standard of boiling mutton is tender: it can be easily inserted into the meat with chopsticks, and it will be old and meat firewood if it is too long.

Ingredients: Lamb shank, noodles, radish, greens, tomatoes, green onion and ginger.

Seasoning: salt, cooking wine, pepper, peppercorns, star anise, grass fruit, cinnamon, bay leaves.

Method: 1. Buy the mutton leg meat and clean it, pot it under cold water, add cooking wine, green onion and ginger slices, and take out the mutton to clean and set aside after boiling

2. Add water to the pressure cooker, put the sheep bones in, add green onions and ginger slices, add peppercorns, star anise, grass fruits, cinnamon, bay leaves, press for about half an hour after bubbling, the bones are fished out, and the soup is left with the following stripsRemove some of the meat from the bone and cut it into small pieces.

3. Take out the soup base, add radish slices to boil, add tomato pieces, add greens, add salt and pepper to boil to make mutton soup

4. Take another clean pot of noodles, take out the noodles and put them into the mutton soup, and cut the small pieces of mutton before putting them in.

Method 1. Material.

Lamb, noodles, rape, salad oil, salt, soy sauce, green onion, ginger, cooking wine, oyster sauce, pepper, sugar, etc.

Steps. 1.Cut the lamb into small pieces and marinate with salt, cooking wine, soy sauce, oyster sauce, minced ginger, pepper, sugar, and salad oil.

2.Wash the rape and set aside, and cut the green onions into sections.

3.Heat oil in a hot pan, add fat mutton and stir-fry until the oil comes out.

4.Add green onions and stir-fry until fragrant.

5.Add the marinated lamb and stir-fry over high heat until it changes color, then simmer for a while.

6.Add an appropriate amount of soup to a boil.

7.Rinse off the non-stick cornstarch on the surface of the cut surface.

8.Put the lamb broth inside and cook it, season with salt.

9.Put the rape in a pot of boiling water, add a little salt and oil and blanch it.

10.Put the noodles in a large bowl, add the mutton broth, and put the blanched rape on top and serve.

Practice 2. Material.

Lamb hind leg, cut noodles, tomatoes, cucumbers, celery, onions, garlic sprouts, soy sauce, salt, peppercorns, cumin, chili powder, rice wine, minced ginger.

Method. 1. Slice the lamb hind leg meat, and drown it with soy sauce, salt, cumin grains, chili powder, rice wine, and salt

2. Put the dry-cut noodles into boiling water and boil them immediately, and rinse them several times in cold water.

3. Slice the cucumber and spread it on the bottom of the plate, cut the purple onion into large slices, cut the celery into oblique sections, and cut the garlic sprouts into sections.

4. Heat the oil in a hot pan, stir-fry the minced ginger, pour in the mutton, stir-fry over high heat for 2 minutes, and take out the mutton when it is just ripe and tender.

5. Leave oil in the pot, add onion and stir-fry, add tomato sauce to fry red oil, add a little water, add celery, garlic sprouts, salt, cumin, and a little chili noodles to taste, then add mutton slices and mix well, turn off the heat;

6. Pour the fried onion mutton on the noodles that have just been served, and a unique flavor of mutton noodles is ready.

The preparation of lamb noodles is as follows:

Tools Ingredients: Wok, stew pot, 1 bunch of five-wood oatmeal noodles, about 650g of lamb with bone and skin, about 60g of ginger, 1 2 small cabbages, 1 pack of fresh mushrooms, 1 chili pepper, 1 tablespoon of black sesame oil, 1 tablespoon of soy sauce, 1 tablespoon of bean paste, 1 tablespoon of rock sugar, 1 2 tablespoons of salt, 1 bottle of rice wine.

1. Prepare all the ingredients, slice the ginger, blanch the mutton, rinse and roll the stool for later use.

2. After stir-frying ginger slices in black sesame oil, add mutton and stir-fry for a while.

3. Then add the bean paste and soy sauce and stir-fry until fragrant, then pour in the rice wine and bring to a boil.

4. Transfer the mutton to the stew pot and add the special marinade bag for the mutton oven.

5. Add water to cover the ingredients and then 3 4cm high, boil for a while, then turn to very low heat and cover the pot and simmer for about an hour, and then simmer (for those who use fast pot, please refer to the instruction manual of personal fast pot for time setting).

6. After the stew is completed, add the vegetables or other ingredients you want to add before serving, and cook for another 5 10 minutes.

7. After cooking 1 bunch of Wumu oatmeal noodles (1 serving) according to the instructions on the back of the package, put them in a noodle bowl and pour the mutton soup on them, and put them on the mutton and other side dishes.

Ingredients: 200 grams of mutton, 200 grams of noodles (raw).

Seasoning: 3 grams of salt, 2 grams of monosodium glutamate, a little green onion, 1 small piece of ginger, 1 star anise, a little pepper powder, 2 grams of sugar, a little white wine, a little coriander, a little shallot.

Preparation of lamb noodles:

1.Cut the lamb into thick slices and blanch the blood in a pot of boiling water.

2.Put water, star anise, ginger and pepper in the casserole to boil, take the blanched meat slices into the casserole, add the soup precipitated by the blanched mutton to boil.

3.After boiling, add salt, sugar, and wine to boil again, skim off the foam and simmer over low heat.

4.Chop the coriander and green onions, add peppercorn noodles and monosodium glutamate, and scoop two spoonfuls of soup after the mutton is cooked.

5.Cook the noodles, pass them over boiling water, scoop the stewed lamb first, and then scoop a spoonful of blanched coriander and chopped green onions.

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.Put the vermicelli in boiling water and boil thoroughly, add water and rinse 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 in 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 a mixture weighing about 100 grams, coat it with oil, neatly arrange it on the cutting 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 stretch it, shake it up and down while pulling, and when it is pulled to about 2 cm long, 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 it in a bowl, put coriander, chili oil, and it can be eaten.

This is one of a kind, which is more troublesome.

It's easy. After buying the lamb, wash it at home, cut it into pieces and cook it in a pot, and put more water in it. When cooked, take a portion and put it in another pot, bring it to a boil, and then add the hand-rolled noodles or noodles. Add your favorite seasoning and cut the cooked lamb into the inside.

Sprinkle some chopped garlic sprouts and coriander on top.,Hehe,The taste is not to say.。。。

Ingredients: 100 grams of white cut lamb (50 grams per person, of course, you can also have more).

Mutton broth 800ml (depending on the actual dosage).

10 grams of fine salt (depending on the severity of the meal).

2 dried chili peppers (depending on how spicy you eat).

8 garlic sprigs (4 sprigs per person).

Noodles are 125 grams wet and 100 grams dry (depending on personal appetite).

Preparation of lamb noodles.

This recipe is a serving of two. Mutton soup** is used in the original soup of boiled white cut mutton, and the original soup is refrigerated and set aside. Use a corning pot to cook noodle soup clearly.

Add 10 grams of salt to the lamb broth, which is 5 scoops of 1 4 teaspoon. Then boil the soup. So why is salt added to lamb broth? Because I didn't put salt in the lamb when I cooked it!

While the mutton soup is heating, prepare the dried chili shreds, which is to cut the dried chili peppers into thin strips, and the amount of dried chili peppers mainly depends on how well you can withstand the spiciness. Of course, you can also add some chili sauce or something to the bowl of mutton noodle soup.

Lamb slices. Wear disposable gloves before cutting the lamb, which ensures hygiene without worrying about sticky hands. Lamb slices are thick and thin, because some like to eat thin slices, and some like to chew.

Once the mutton broth is boiling, you can add the dried chili shreds and lamb slices and lamb pieces. Cover the pot and continue to cook.

At this time, remember to prepare a pot of water for the bottom noodles.

Chop garlic dices, big or small, because some like to eat cooked, some like to eat raw, some big and small, thick and thin, so you don't have to worry about the difficulty of adjusting.

The purchased alkaline water noodles are divided into small plates of about 25 grams, and can be used at any time after drying. After drying, the noodles weigh about 20 grams in a small plate.

After the water is boiled, the bottom noodles are about 125 grams on 5 plates. This step is called water discharge.

Once the lamb broth is boiling, add the crushed garlic.

Add the noodles that have come out of the water to the mutton broth, cook for a while, and then turn off the heat and get ready to eat!

Don't pour the soup out of the noodles in vain, it's a pity. It can be used to blanch spinach and green vegetables. After blanching, it is added to the mutton soup noodles, which is beautiful and delicious!

This is the finished mutton noodle! Hahaha, delicious! The downside is that you'll eat a bowl with the bottom facing up, and even the chili seeds will be eaten cleanly!