Lamb Noodles

Name: Lamb Noodles
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 3 catties Lamb chops; 350g Flour; Some pepper; 1 piece ginger; 6g salt; Some spinach

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

The son said he wanted to eat grilled lamb chops, so he bought a piece of lamb chops, but the husband said he wanted to eat lamb stewed noodles, so he cooked the lamb chops first, so that there was a pot of mutton soup that could be used to cook noodles. The cooked lamb chops were grilled and eaten. Grilled lamb chops with lamb stewed noodles, haha, both are satisfied. The flour used for braised noodles should be good, otherwise it will not be gluten enough, and it is not easy to pull it apart. The Glinole Snow flour I used has high strength, strong wheat fragrant, smooth, and white color. It is perfect for making braised noodles!

Ingredients

Lamb Noodles

1. Add water to the flour in the ratio of 200 grams of flour to 105 grams of water and 2 grams of salt. Add a little more water in winter, 2:1 in spring and autumn, and in summer, you need to add 98 water to 200 grams of flour, so that it can be easily separated from the noodles and the gluten is good.

2. And into a smooth dough

3. Divide into about 75 grams of agent, knead it well and seal it with a fresh-keeping bag to avoid drying out, for about 30 minutes

4. The noodles are rolled into long slices, and a trace is pressed with chopsticks in the middle, so that it can be easily divided into two from the middle when the pot is out.

5. Brush the surface of the rolled dough with oil, place it on a plate, still seal it with a fresh-keeping bag, and leave it for about 2 hours. The 饧 noodles are very important, and the noodles can be easily opened.