[beijing] Lamb and Radish Noodle Soup

Name: [beijing] Lamb and Radish Noodle Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Lamb; 1/2 root White radish; 600g Flour; 210g Cold water for flour; 2 pieces Angelica; one slice Angelica dahurica; 2 Bai Kou; 2 pieces Bay leaf; Some salt

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

A pot of mutton soup and a column of good noodles make the body so moisturized from the inside to the outside. Lamb has a warming and nourishing effect, and now it can be eaten in large chunks! A few simple seasonings accentuate the tenderness of lamb. Because you can't buy fresh lamb, frozen lamb will be enough, but this still can't resist the tenderness of lamb and the freshness of lamb soup! If you are afraid of getting angry, cut half a white radish and put it in the soup for a while. The heat and the cold on this ingredient can complement each other.
The cooked noodles are scooped with a large bowl of mutton soup, mutton and white radish are added, and the chili oil is the finishing touch! How satisfied should this bowl go! "

Ingredients

1000g Lamb
1/2 root White Radish
600g Flour
210g Cold Water For Flour
2 pieces Angelica
one slice Angelica Dahurica
2 Bai Kou
2 pieces Bay Leaf
Some Salt

[beijing] Lamb and Radish Noodle Soup

1. Cut the thawed lamb into large pieces, put in a pot of cold water, and boil over medium heat

[beijing] Lamb and Radish Noodle Soup recipe

2. After cooking the froth, clamp the mutton block and rinse it in the water.

3. Angelica, Angelica dahurica, Baiko, bay leaves are ready

4. Put the mutton and spices into the electric cooker, pour in enough hot water

5. Use the "Laohuotang" program, simmer for 3 hours

6. At about the time, you can scoop up the meat to check the maturity

7. Diced white radish

8. Pour the diced radish into the lamb pot, add an appropriate amount of salt, and continue to cook for about 15 minutes

9. When boiling the soup, you can prepare the flour into the noodle machine bucket, select "Cheese Noodles" to press out beautiful thin noodles

10. The noodles are all pressed, you can press more at a time, you can put it in a fresh-keeping bag if you can’t eat it, put it in the refrigerator and keep it fresh for 3 days, take it out and still be fresh and delicious

11. Take appropriate amount of noodles and cook

12. Pick an appropriate amount of noodles into a bowl, cut large pieces of mutton into small cubes, scoop them into a bowl with the mutton soup and diced radish, add a little coriander and chili oil, if it doesn’t feel salty, add some salt to the bowl separately

Tips:
Cut the mutton into large pieces and put them in the noodles, which is more tender;
It is not advisable to put the salt early, the last put it is both salty, but also makes the lamb soup more delicious and the meat more rotten;
Soy sauce should not be used, the lamb soup with soy sauce will not be fresh;
There is no electric stew pot, you can use ordinary casserole or pressure cooker; the noodles can also be rolled by hand.