How to make mutton rice noodles?

Zunyi mutton powder, the food is well deserved. It is not difficult to do, especially for many friends who especially like mutton powder. As long as they study, they can eat delicious mutton powder every day, and they will definitely break through the difficulties and practice cooking. So today, in order to satisfy everyone, we will share the recipe of mutton powder from the beginning to the end, from the selection of ingredients to the steps of boiling cook the meat, to boiling Chili oil and then to soup powder.

The first step of zunyi mutton powder's recipe practice: the choice of the delicious degree of a food is often influenced by the ingredients, and mutton powder needs good ingredients to enhance its delicacy and taste.

When making zunyi mutton powder, the main ingredients we use are mutton/offal and sheep bones. Mutton is used as topping and sheep bones are used to make soup. Mutton should be delicious and sheep bones should be delicious. In terms of material selection, these two kinds are also more particular.

First of all, let's talk about cooking soup:

The main ingredient for cooking soup is sheep bones, but in order to cook a pot of exquisite soup, in addition to sheep bones, many shops also use sheep hoofs and intestines. Sheep hoof is rich in collagen, while sheep intestine is rich in sheep oil, so adding these two ingredients will make the soup more delicious and fat.

Secondly, talk about mutton/mutton offal:

There are no special requirements for toppings such as mutton and mutton offal, but they must be fresh. Then, generally, many businesses use black goats naturally raised in Guizhou. Because most of them feed on grass and there is no edible feed, the quality of mutton is more delicious and compact.

Finally, talk about rice noodles:

Take rice noodles as an example. Because rice noodles are very popular in the local area, many shops use many kinds of hand-made gouache. Hand-made gouache is sticky, but if you look closely, you will find that there are some tiny pores on the rice noodles, which is very convenient for the rice noodles to absorb the taste of soup in the later stage, making it more delicious, and the hand-made gouache is also very elastic.

Zunyi mutton powder's recipe practice Step 2: Processing ingredients. As we all know, mutton has its own taste. Of course, the taste of fresh sheep is definitely lower. However, in order to make the prepared food more delicious, both the soup and the toppings should be carefully treated, such as sheep bones, sheep hoofs, sheep intestines, mutton and mutton offal. Soak in tap water for 4-5 hours before buying.

Processing points of sheep bone, sheep hoof and sheep intestine;

Buy sheep bones and break them in half, which is more conducive to cooking. In the process of boiling, the essence of bone marrow is easier to boil out and merge with the soup, and then the sheep's hoof is treated to clean up the impurities on the surface. We should open the sheep's hoofs one by one, and it is better to expose the tendons, which is more conducive to the display of collagen. Then the intestines, most importantly, are cleaned, and can be turned over or cut.

Processing points of mutton and miscellaneous sheep products:

The smell of fresh mutton is still relatively low, so in order to ensure the delicious mutton, there is basically no big treatment action, just soaking and cleaning. However, all kinds of internal organs need to be carefully cleaned and treated. First, when you buy it back, the impurities on the internal organs must be removed, and then washed repeatedly. The purpose of cleaning all kinds of internal organs is to completely separate the blood in the internal organs, so as to remove the bloody smell of the internal organs more cleanly.

The third step of zunyi mutton powder's recipe method: after all the details of boiling soup and cook the meat are done, the finished product is officially made. The first and most important step is to cook soup and cook the meat. Many people think this should be a two-step process. In fact, these two steps can be put together. So let's follow the simple steps to share the practice.

1. Prepare the ingredients for soup, including mutton, sheep bone, ginger 250, white wine 20 g, groundsel 20 g, fennel 20 g, cumin 20 g, pepper 20 g, star anise 10 g, cinnamon 10 g and galangal/kloc-0. The dosage here is according to the standard of opening a shop. Sheep bones and mutton are about 7500g,10kg. Sheep bones are broken, and mutton is cut into large pieces to facilitate cooking. Take the soup bucket for example, we put 25 kilograms of clean water, and then put the sheep bones and mutton with good water control. 4. When the soup is clear, we put the prepared seasoning into the soup, then continue to cook for about 15 minutes, and then turn to low heat for about 60 minutes. At this time, the mutton is almost cooked. After cooking, we take the mutton out first, and then press it with heavy objects to control the moisture, which can also make the mutton taste tighter. We can slice the mutton with dry water and use it directly. 5. After the mutton is fished out, we continue to simmer the mutton soup for 5-8 hours. The longer the mutton soup is cooked, the more mellow it becomes, so there is plenty of time. Be sure to cook slowly for enough time so that the soup will be more delicious and mellow. 6. For the cooked mutton soup, we can keep it heated and scoop it directly when using it. Then we can adjust the taste by adding edible salt and chicken powder according to the taste needs of diners. Step 4 of zunyi mutton powder's cookbook: The soul of zunyi mutton powder lies in the existence of Chili oil, just like Xinjiang barbecue. A barbecue without cumin and Chili noodles is definitely not an authentic Xinjiang barbecue. For Huaxi beef powder, the existence of Chili oil is absolutely soul-like. Let's see how this Chili oil is made.

1. Prepare ingredients: Huaxi dried pepper 500g, Zunyi dried pepper 1000g, white wine 150g, pepper noodles 150g, white sufu 125g, chicken powder 100g, and rapeseed oil. 200g of onion, ginger and garlic, 0/0g of tsaoko/kloc, 3g of cardamom, 4g of fennel, 5g of star anise, 4g of cinnamon, 5g of pepper and a proper amount of white sesame. 2. Peel and wash the onion, ginger and garlic, cut the onion into sections, slice the ginger for later use, heat the pot, add a little cooking oil after the pot is hot, and then put the prepared dried pepper into the pot to dry and fry it. Then add seasonings such as white wine, pepper noodles, white fermented bean curd and chicken powder. Stir well and set aside. 3. Heat the pan, pour in rapeseed oil when the pan is hot, turn off the fire when the rapeseed oil is cooked, add sheep oil after turning off the fire, heat until the sheep oil melts, add onion, ginger, garlic and spices after melting, stir-fry with slow fire until the spices turn brown, then remove the spice residue, turn off the fire when the oil temperature drops to 80%, add white sesame seeds and stir evenly, and then when the oil temperature drops to 60%, step 5 of zunyi mutton powder's formula: prepare all the scalded materials. We will soak the dried gouache we bought in boiling water and soften it (there is no hard core in the middle). When we eat, we will boil the water, then soak the rice noodles in boiling water until they are soft and then take them out.

Put the fished rice noodles in a bowl, then put the mutton slices on the noodles, sprinkle with chopped green onion, garlic sprouts and coriander powder, and finally pour the mutton soup we cooked. Finally, pour the Chili noodles and oil peppers on the table. Delicious mutton powder is ready.

In fact, careful analysis of the process, mutton powder production is not complicated at all, the key lies in the control of every detail, just like every food, the steps are the same, and more attention is paid to the control of details. As long as you are better than others in these aspects, the finished product will naturally taste better than others.