Braised Noodles with Chopped Pepper Lamb in Sour Soup

Name: Braised Noodles with Chopped Pepper Lamb in Sour Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g noodles; 500g Lamb; 1 Cucumber; 6 cloves garlic; 30g Pickled peppers; 1 tablespoon oil; 1 tablespoon Very delicious; 1 tablespoon pepper; 1 piece Beef Soup Po; 1 tablespoon Knorr Chicken Noodle Seasoning

by GODOFMERCY

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Of the four seasons of the year, my favorite is autumn. Although it has just entered autumn. The weather in the morning and evening is very comfortable. It’s no longer as sultry and breathless as summer, and it seems unbearable to not turn on the air conditioner. The gentle wind blows on the body with a hint of coolness. The world changed in an instant, the wonderful nature. I like the beautiful weather in early autumn, which makes people feel cool and comfortable. At this time, wearing summer clothes is extremely comfortable. At night, the mat on the bed is also removed, and it is cool and pleasant to sleep with a thin blanket. The only thing needed is to be careful of the "autumn tiger". "Autumn Tiger" is not a fuel-efficient lamp, you have seen its mighty power! You should eat more sour foods in autumn to increase the function of the liver and resist the intrusion of excess lung qi. It has the effect of replenishing liver qi and restraining lung qi. When the lung qi is in full force in August and September; control not to make the lung qi too strong and strengthen the liver qi to solve the symptoms such as swelling and pain of the throat, constipation, dry skin, sores on the mouth and tongue, and cough caused by Qiuzao. Mutton has the functions of nourishing the middle and nourishing qi, sweet taste and heat, and diuresis. It is an ideal food for warming up the body in autumn and winter. I made this dish of braised noodles with chopped pepper and mutton in sour soup. I eat the vegetables first and then the noodles, so that it is fragrant and full of mouth, and then slowly taste the aftertaste, the aftertaste is long~"

Braised Noodles with Chopped Pepper Lamb in Sour Soup

1. 500 grams of fresh lamb. To prepare more lamb, first rinse the lamb with clean water; then cut into pieces and put it in a pot; boil water in the pot over high heat, remove the top layer of froth, and stew it over a low fire. When cooking lamb, add chili oil and dark soy sauce. After cooking, take it out, put it in a large bowl and compress it with a heavy object, and cut it into thin slices after it is completely cooled.

Braised Noodles with Chopped Pepper Lamb in Sour Soup recipe

2. Wash and slice cucumber

3. Heat oil in a pot, add ginger and garlic granules and sauté until fragrant.

4. Add pickled peppers and sauté, stir-fry the moisture of the dried pickled peppers, and turn off the heat when the pickles are fragrant.

5. Add 1 beef soup treasure.

6. Add boiling water and boil for 10 minutes to completely boil out the pickled pepper juice.

7. I use dried noodles, so the noodles are cooked in water in advance.

8. Boil water in the pot, put the noodles, and boil the raw water three times in a row. The purpose of the water is to lower the temperature of the water and allow the noodles to shrink properly when they are boiled. In this way, repeated heating and expansion can create a good taste.

9. Pick up the cooked noodles and filter out the water, leaving only the noodles for later use.

10. After the soup in the pot is boiled, spread the dried water noodles evenly on the top and put them in the cooked sour soup to boil on high heat. Put in the chopped pepper. Turn the noodles to low heat and simmer with a lid.

11. Turn off the heat and add 1 scoop of Knorr chicken powder seasoning.

12. Add 1 tablespoon of salt.

13. Finally, add an appropriate amount of flavor extremely fresh.

14. Sprinkle in pepper and green onions.

Tips:
1. Boil water in a pot, put in the noodles, and boil the raw water 3 times. The purpose of the water is to lower the temperature of the water and allow the noodles to shrink properly when they are boiled. In this way, repeated heating and expansion can create a good taste.
2. Put in 1 beef soup treasure. Fill the noodles with the aroma of beef.
3. First rinse the lamb with clean water; then cut it into pieces and put it in the pot; boil the water in the pot with high heat, remove the top layer of foam and stew it over a low fire. When cooking lamb, add chili oil and dark soy sauce. After cooking, take it out, put it in a large bowl and compress it with a heavy object, and cut it into thin slices after it is completely cooled.