Henan Braised Noodles

Name: Henan Braised Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Lamb; 200g Flour; 15g Green garlic; 10g ginger; 5g star anise; 3g Bay leaf; 5g Angelica dahurica; 10g Red dates; 1g Edible alkali; 0.5g cooking salt; 15ml Cooking oil

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Henan Braised Noodles, one of the "Top Ten Noodles in China", has a history of 4,000 years. It is a traditional snack of meat, vegetable, soup, and rice. It is delicious and economical. It is well-known in the Central Plains and spreads all over the country. Braised noodles are made from high-quality high-gluten flour, supplemented by broth and various side dishes, a kind of pasta similar to lasagna. The soup has good gluten and high nutrition. The soup is boiled together for more than five hours with top-quality tender mutton and mutton bones (split to reveal the marrow in the middle). The soup is boiled over a high fire and then boiled on a low fire. The lower seven or eight flavors of Chinese medicine and the bone oil are all boiled out. The soup is white and bright, like cow's milk, so some people call it white soup. The auxiliary ingredients are shredded kelp, shredded tofu, vermicelli, coriander, quail eggs, sea cucumber, squid, etc. When serving, take out coriander, chili oil, sugar garlic and other small dishes of soup can be divided into two types: noodle soup and noodle soup. Homemade mutton stew is also ok.

Henan Braised Noodles

1. Add edible alkali and salt to the flour, add 100 grams of water to form a dough

2. Make the dough and knead it into a smooth dough after 15 minutes

3. Prepare green vegetables, green garlic, star anise, bay leaves, red dates

4. The dough is divided into equal parts, squashed, and rinsed with a proper amount of cooking oil to prevent sticking and water loss

5. Prepare the mutton, my mutton is a semi-finished product bought in the market. Can be scalded with boiling water

6. Add the mutton to a boil in cold water, defoam, add the ingredients and simmer, turn to a low heat and simmer until the soup is milky white, and simmer for about 1 hour

7. Take the noodle soup and press it with chopsticks in the middle

8. Hold both ends of the noodles and gently stretch

9. Pull away from the indentation

10. Reserve the mutton soup in the pot for two. Add noodles

11. Put all the noodles in the pot, add green vegetables and goji berries

12. Add pepper, salt, and minced garlic leaves to serve

Tips:
1. Add salt to the flour to make the dough gluten;
2. Knead the dough for 15 minutes to make it easier to knead and smooth;
3. My family doesn't eat spicy food, so I didn't put it. Spices and vegetables can be added to your liking.