What does Huimian do?

The practice of Henan mutton Huimian Noodles;

Ingredients: sheep bone, leg of lamb, vermicelli, auricularia, day lily, shredded bean curd, kelp, quail eggs and flour.

Ingredients: onion ginger, star anise, fennel, tsaoko, fennel and salt.

Exercise:

(a), soup, cook the meat.

1. Cut the mutton into large pieces, wash the mutton and sheep bones with clear water, soak them in clear water for about 1 hour, take them out and rinse them.

2. Slice ginger and onion, wrap them with gauze together with star anise, fennel, tsaoko and fennel, and make a seasoning package.

3. Fill the pot with water, add mutton and sheep bones, boil over high fire, skim the floating foam, add seasoning bag, simmer for 2-3 hours until the mutton is soft and rotten, take out the seasoning bag, season with salt, and let it cool for later use.

(2) making dough blank

1, add a spoonful of salt to the flour, mix well, add water slowly, knead into a dough with moderate hardness, cover with plastic wrap and wake for 20 minutes. Then knead it for 10 minute, then cover it with plastic wrap and wake it up for 20 minutes. Repeat 3-4 times.

2. Knead the kneaded dough into thick strips, divide into ingredients, roll each ingredient into rectangular dough pieces with a thickness of about 1 cm, spread salad oil on the dough pieces, cover with plastic wrap, and wake for 20 minutes.

(3), prepare ingredients

1, the blisters used for vermicelli are soft.

2, day lily and fungus are soft, and fungus is torn into small flowers.

3. Wash and shred kelp after soaking.

4. Peel the cooked quail eggs.

5. Cut the mutton.

(4) After all the above procedures are completed, the noodles can be fished out and cooked.

1, put the cooked mutton soup into the pot, boil it, then add mutton slices, day lily, fungus, kelp and shredded tofu in turn, and stir well.

2. Open the pot again and start Lamian Noodles. Take a piece of dough, pinch both ends with both hands and gently stretch. Stretch the dough into noodles with a width of about 1 cm and put them in the pot. Repeat this action and all the dough pieces will be put into the pot. Add vermicelli after the pot is boiled and season with salt. Noodles can be cooked and seasoned with sugar, garlic and Chili sauce. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Ingredients: coriander (coriander) and sesame oil.

How to make the social flag Huimian Noodles (3-5 bowls of ingredients for a family of three);

1, add water, salt, 1-2 eggs to flour, and wake for 30 minutes after it does not stick to hands or pots. 2. Add onion, ginger, star anise, etc. (You can also use only these three seasonings) Remove half of the sheep spine and 1 leg bones, add water to boil, skim the blood foam, and simmer for about 1-2 hours. 3. Roll the dough into a thick strip with a large rolling pin, drag it into a noodle agent the size of a duck egg by hand, and spread it with sesame oil. Roll it into a dough sheet with a length of 15-20 cm and a width of 5 cm, thick in the middle and thin on both sides, and spread a little sesame oil on both sides to prevent the dough sheet from sticking. About 300g of fresh leg of lamb is cut into pieces the size of a dollar coin. 5. Stir the wok over high fire. When the wok is hot, add 15-25 peanuts or blended oil, add ginger slices and meat slices, stir-fry with a frying spoon for 8-9 hours, and add water to boil. 6. Pick up the patch, spread the palm upward, press the thumb on both ends of the patch, and gently pull Lamian Noodles. When it grows to about a foot, shake it gently and pull it to 1- 1.5m (the length depends on the thickness of noodles you like). Tear the dough sheet into two even pieces from the middle and put it into a hot pot quickly. Pay attention to tear it into two pieces, then open it with chopsticks and put it in the pot. 7. Scoop the noodles into a big bowl first, then sprinkle with coriander powder, pour the hot soup into the pot, and pour 1-2 drops of sesame oil. 8. A steaming bowl of social flag emblem is served!

Compared with Huimian Noodles in Zhengzhou, Fangcheng Huimian Noodles is fragrant but not greasy, with the fresh flavor of mutton. 1, the mutton soup in Zhengzhou Huimian is boiled with chicken, and some noodle restaurants also add Chinese medicines such as milk, codonopsis pilosula and medlar to make the soup milky white and lose the natural taste of mutton soup. 2. Zhengzhou vermicelli, thousands of pieces (shredded tofu), fungus and day lily were added to the emblem, which also lost its flavor. 3. the raw mutton in huimian Fangcheng is fried in an iron pan, and the huimian in Zhengzhou is cooked with diced mutton. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

1, mix flour, pour in 2 bowls of flour, and add salt to tap water for about half a bowl. Pour the salt water in your left hand, stir the noodles in your right hand, and then knead the noodles. All right, put it aside. (you can also buy it as a good finished noodle. )

Soup: tomatoes, eggs, onions, celery, diced carrots, spinach, etc.

Seasoning; Salt, pepper, vinegar, monosodium glutamate,

2, fire, pour oil, pour eggs, tomatoes, onions, celery, carrots in turn.

3. Pour half a bowl of water, add salt, vinegar, pepper powder and monosodium glutamate, and add two bowls of water to boil after 2 minutes.

4. Roll out the dough, cut it into pieces and put it in the soup.