Lamb Noodles in Broad Soup
1.
Add 1 gram of salt to the flour, mix well, add warm water in portions to form a smooth dough
2.
Cover with a drawer cloth and knead the dough 2 times every 20 minutes or so
3.
Spread a little vegetable oil on the panel or sprinkle thin noodles, put the dough on it, use a rolling pin to roll into a sheet about 0.5cm thick, cover it with plastic wrap or a damp cloth, and wake up again for about 15 minutes.
4.
Wash the tomatoes and cut into small pieces, wash the onion and parsley and mince, mince the garlic, mince the dried red and spicy pepper bubble, wash the potatoes and carrots, peel and cut into small cubes, wash the spinach, wash the lamb into diced meat
5.
Heat the pan with cold oil, heat 70% of the oil, add green onion and spicy skin to burst out the fragrance
6.
Stir fry the lamb evenly
7.
Add potatoes and stir fry for a while
8.
Add carrots and stir fry for a while
9.
Add umami soy sauce for flavor and freshness
10.
Add black fungus, add water, and bring to a boil. Turn to medium and low heat to keep the soup boiled.
11.
Add tomatoes to low heat to keep
12.
Soup is almost ready, add salt
13.
Cut the awake noodles into wide strips
14.
Use your fingers to pinch it thinly on both sides
15.
Then gently pull it with both hands, and the noodles will become longer and thinner.
16.
Then hang the noodles in your left hand and prepare the next piece
17.
Hang the noodles on one wrist, leaving one end for the thumb of the right hand to pinch gently; the thumb of the left hand gently pulls the noodles of the left hand out of the head, and quickly throws it into the boiling soup
18.
Finally, wait for all the pieces to be pulled down, stir with a spoon, and some of the pieces that sink to the bottom will float up to avoid adhesion.
19.
Bring the spinach to a boil
20.
Add pepper and garlic and stir well, add a spoonful of balsamic vinegar, sprinkle with chopped green onions and vegetables.
Tips:
Xiaoyingzi's words:
1. The noodles must have a certain amount of softness and hardness, and salt should not be added too much. Generally, 500 grams of flour is added with 2-3 grams of salt. Adding water is generally 100 grams of flour and 45-50 grams of water, which is the same as the noodles for making dumplings.
2. The reconciled dough must be awake twice, the better the kneading, the more chewy the dough. Roll it out the last time. If you don't like the chopping board to be greasy, cover it with a damp cloth after sprinkling a thin surface.
3. The soup in the pot must be "wide", so that the cooked soup and rice are not too thick, and the slices will absorb the soup
4. Various vegetables can't be added too much, so that the soup will be wider and the slices will be delicious
5. If you really don’t know how to make noodles, you can buy fresh lasagna and pull it into pieces.
6. Pulling the noodles is a technical job. The speed must be fast and coherent. It must be strong, so that the noodles will not stick to your hands, and you can finish the noodles, so that all the noodles will cook for about the same time. If it is too slow, the front Is thoroughly cooked, and the rest of the pieces are not cooked yet
