Bone Broth Noodles
1.
Add 1 egg and half a teaspoon of salt and about 250 grams of water to 500 grams of flour and knead the dough, then cover with plastic wrap and leave it at room temperature for more than 30 minutes. The dough for making noodles should be soft rather than hard. Adding eggs and a little salt can make the noodles firmer and taste better.
2.
Straighten the noodles into strips
3.
Cut into small noodles.
4.
Roll into strips
5.
Use the rolling noodles to press in the middle of the strip noodles.
6.
Roll it out a little, and roll it out into a strip as shown in the figure.
7.
Brush the plate with vegetable oil, and then add all the rolled dough pieces. After doing this, you can’t pull the noodles right away. If you pull the noodles at this time, it will break easily, and it won’t last long. After brushing the vegetable oil, I usually cover it with plastic wrap and put it in the refrigerator. Remember to refrigerate instead of freezing! Make the noodles in the morning and pull them at dinner. If you make the noodles the night before, pull the noodles the next morning, it will take about 5 hours to leave. In this way, a long and even noodle can be pulled out.
8.
Just stretch the noodles long and thin before cooking. You can boil the big bone soup just after the noodles are oiled and refrigerated!
9.
A pig bone was knocked open from the middle, and the bleeding foam was blanched in the boiling water and taken out for later use. It is also possible to replace pork stick bones with lamb stick bones or beef stick bones.
10.
Fill the large casserole with fresh water, put in a few pieces of old ginger, close the lid, and cook for 3 hours on low heat. Add salt before cooking.
11.
Freeze the leg of lamb for 2 hours. When it is not completely frozen, take it out and cut into thin slices. Then add 2 tablespoons of rice wine, 1 tablespoon of dark soy sauce, 1 tablespoon of dried red chili powder, 1 tablespoon of meat tenderizer, a little ginger, and a little black pepper. , A little five-spice powder, a little cumin powder, mix evenly, marinate for 30 minutes.
12.
Put vegetable oil in the bottom of the pot, stir-fry the lamb on high heat, and serve after it is cooked. The mutton is stir-fried until the meat changes color. The longer it is fried, the taste of the mutton becomes older and more difficult to chew.
13.
Put the big bone soup in the pot, boil again, and put in the noodles. My casserole is relatively large and can cook a lot of bone broth at a time, so when I made this noodle, it was pure bone broth without adding a little water.
14.
After the noodles are cooked, put them in an enlarged bowl, and then add 1 tablespoon of chili oil and 1 tablespoon of fried lamb, vinegar can be added according to personal preference. In fact, it tastes very good with or without vinegar. Sprinkle a little green garlic sprouts. You can also put chives! Add a white-boiled egg to make it more nutritious!
