Lamb Ramen

Name: Lamb Ramen
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1kg Lamb; 500g Flour; 5 star anise; 2 pcs ginger; Some Mutton chili oil; Some salt; Some Vinegar; Some MSG; Some parsley; 2 bowls Shimizu

by xueqiu06211

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Lamb, warm in nature, can protect the body from the cold, and it can protect the body from general cold, cough, chronic bronchitis, asthma of deficiency and cold, impotence of the kidney, cold abdomen, body weakness and fear of cold, sore waist and knees, yellow facial muscles, thin face Deficiency, post-illness or post-partum physical deficiency and other deficient conditions have therapeutic and tonic effects. They are most suitable for consumption in winter, so they are called winter tonics and are very popular among people. Because mutton has an unpleasant smell of mutton, it is ignored by some people. In fact, if one kilogram of mutton can be cooked with 10 grams of licorice, an appropriate amount of cooking wine and ginger, it will be able to remove the mutton and maintain its mutton flavor. "

Lamb Ramen

1. 1 bowl of lamb in advance, soak in cold water. Change the water three to four times in the middle and wash it well, so that there is almost no blood on the cooked lamb

2. After soaking overnight, the lamb is very clean and ready to cook

3. While cooking the lamb, we started making ramen. Salt in warm water

4. Add flour. My ratio is 1 bowl of flour, 1 tablespoon of salt and 1 small bowl of water. The salt should be more and the water should be less, so that the noodles will be chewy.

5. And into dough. Remember the "three lights" principle of mixing noodles, and good noodles should be polished, potted, and hand polished!

6. After waking up for half an hour, take a meal and choke it into a smooth dough

7. Take the panel and roll it into a finger-thick dough

8. After applying a layer of oil on each side, cut into finger-wide noodles

9. Take a clean container, apply a little oil on the bottom, pull the noodles to the thickness of chopsticks, arrange them neatly, and apply oil on each layer. Set it to wake up for about 10 minutes.

10. The noodles can be boiled after the above steps are done. If you like the thicker, you can cook it directly. If you like the thinner, you can pull it before putting it in the pot. The awake noodles tend to be thinner

11. Slice the cooked mutton, serve the mutton soup, add a little salt, monosodium glutamate, mutton chili oil, vinegar, add the cooked ramen, sprinkle the mutton and coriander.

Tips:
1. The salt of ramen and noodles should not be less. If you can accept the taste of alkali, you can add a little alkali, but the amount of salt should be appropriately reduced to make salt-alkali noodles. I don’t like alkali, so I didn’t add it. It doesn’t affect the texture of the noodles because there is enough salt.
2. The mutton soup has less salt
3. The mutton chili oil is made by putting mutton and chili sauce together, because there are still prepared before at home, I didn’t make it this time, and I will upload it next time.