Ingredients: wheat flour (500g) and mutton (lean) (200g).
Accessories: vermicelli (150g), day lily (dry) (15g), coriander (10g), auricularia auricula (dry) (15g).
Seasoning: salt (6g), monosodium glutamate (4g), soy sauce (20g), Chili powder (15g), alkali (1g), sheep oil (20g), star anise (5g), sesame oil (30g) and peanut oil (20g).
Method for make folding edit paragraph
Folding exercise 1
1. Wash mutton, boneless, put it in a soup pot, add sheep oil and star anise, cook it, take it out, and cut it into pieces about 1 cm square.
2. Cook the vermicelli thoroughly in boiling water and wash it with clear water until it is cool; Soak Auricularia auricula and day lily in warm water, remove the hard part of Auricularia auricula root, remove the pedicel of day lily, and cut into sections about 4 cm long; Cleaning coriander, removing roots, and cutting into sections about 1 cm long; Chili noodles, hot fried, make Chili oil for later use.
3. Pour the flour into the basin, first dissolve the refined salt and alkali with water, mix them into the flour, knead the dough evenly and thoroughly, then knead it into strips, with the dosage of about100g, coat it with oil, arrange it neatly on the chopping board, and cover it with a wet cloth15min.
4. Knead the baked dough into a cylindrical shape, then flatten it, and then roll it into a thin dough sheet with a rolling pin. Hold both ends of the dough with both hands and slowly stretch it, shaking it up and down while pulling. When it is pulled into a strip about 2 cm wide, tear it from the middle of the strip by hand, put it into a boiling soup pot (a small amount of mutton soup with appropriate amount of water), and add cooked mutton, fungus and day lily.
Folding exercise 2
1. Mix flour and salt evenly, add water, stir into dough, and simmer for about 30 minutes. Dice mutton and blanch with hot water to remove blood foam;
2. Shredded ginger, onion, pepper, star anise, cinnamon, fennel, Amomum tsaoko, fragrant leaves, clove, angelica and medlar are wrapped in gauze and made into seasoning packages. Boil a pot of boiling water, add seasoning packets and mutton, and cook for more than half an hour to make mutton soup;
3. Wash and shred the bean curd skin, cut the vermicelli into long sections after soaking, tear the fungus after soaking the day lily, and wash and shred the coriander for later use;
4. Knead the dough into strips, then cut it into small doses with a knife, then roll it into rectangular dough pieces with a width of about 3cm, then stretch it left and right into fine noodles, and then cook it in a pot;
5. After the mutton soup is boiled, add the noodles and gently break them up. After the soup in the pot is boiled again, add shredded bean skin, vermicelli, yellow flowers and fungus. After the noodles and ingredients are cooked, add a little cooking wine, salt and chicken essence, sprinkle with a little sesame oil and sprinkle with coriander, and you're done.
Folding process prompt
The emblem made of refined flour will be more smooth and delicious if the flour in the main ingredient is selected; Sesame oil is sesame oil; Star anise is aniseed.
1. When kneading dough, be sure to put some salt and knead the dough repeatedly for 3-4 times to make the dough tough.
2. When cooking mutton soup, you can also put some chicken bones to increase the taste of the soup.
3. Never add soy sauce and vinegar to mutton Huimian Noodles, otherwise the taste will be greatly reduced. You can add a little beer before eating, which tastes better!
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