Lamb Stewed Scissor Noodles

Name: Lamb Stewed Scissor Noodles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 300g Lamb belly; 5g ginger; 1 piece star anise; 40g Green onions; 2 pcs Red dates; 50g onion; 1 tbsp Rice wine; 20g Tomato paste; Some salt; 1 pinch pepper; 200g potato; 1 tbsp Soy sauce; 240g Chinese cabbage; 20ml oil

by Norwegian Red Food

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

In Shanghai, Xuzhou, Xiaoxian and other places, there is a custom of eating mutton during the dog days, commonly known as "Fuyang". Fuyang Festival is a traditional Chinese food festival. It starts from the first day of the traditional lunar calendar and ends at the end of each year. It lasts for one month. People believe that eating mutton in Futian heats the body and drives away the poison and moisture of winter and spring.
"Toufu dumplings and two noodles, Sanfu pancakes and eggs", eating pasta is the easiest to digest in these dog days.
So let's have a lamb stewed noodles. In addition to lamb, we also add a lot of vegetables to make marinade.
Ah, why doesn't this head Fu eat mutton dumplings? Because raw mutton is used for filling, it hasn’t been braised and stewed, and the mutton smell is a bit unacceptable, hehe...
For 2 people, scissors dough Ingredients: 200 grams of flour, 2 grams of salt, 0.2 grams of alkali, and 100 grams of water. Braised lamb ingredients: 300 grams of lamb, 5 grams of ginger, 40 grams of green onions, 50 grams of onions, 1 star anise, 1 pinch of pepper, 2 red dates, 1 tablespoon of rice wine, 20 grams of tomato paste, 1 tablespoon of soy sauce, salt Other accessories: 200 grams of potatoes, 240 grams of Chinese cabbage

Lamb Stewed Scissor Noodles

1. Soak the lamb belly for 1 hour, soak it in blood water, then wash it, and control the water.

2. Prepare spices: 5 grams of ginger, 40 grams of green onions, 50 grams of onions, 1 star anise, 1 pinch of Chinese pepper, 2 red dates

3. Pour some oil in the pan to heat up, add lamb belly and stir fry with the spices of "Process 2".

4. Stir fry until the lamb turns slightly yellow and the spices are fragrant. Change the heat to a low heat. Put 1 tablespoon of tomato paste and fry for two minutes (if there is no tomato paste, use fresh tomatoes to make the sand).

5. Then turn to high heat, add soy sauce and water over the bottom of the pot to boil.

6. Transfer to a pressure cooker, add 1 tablespoon of rice wine, and pressurize for 30 minutes.

7. For the stewing time, mix 200 grams of flour, 2 grams of salt, 0.2 grams of alkali, and 100 grams of water to form a dough, then wrap it in plastic wrap and let it sit for 10 minutes.

8. Then knead the dough for 1-2 minutes, then wrap it in plastic wrap and let it stand for 10 minutes; repeat this action to get a smooth dough, then wrap it in plastic wrap and let it stand for about 45 minutes.

9. After the lamb stew pot is decompressed, take out the cooked lamb and cut into strips.

10. Then start another pot, pour the soup and meat into the pot, add some potato pieces, cook until the potatoes are soft and season with salt.

11. Add Chinese cabbage, spinach, or greens to blanch, and then the lamb is ready with the marinade.

12. When the potatoes are cooked in another pot, we will cut the noodles.
Boil half a pot of water, then reduce the heat, hold the awake dough in one hand, and scissors in the other. boiling).
After all the dough is cut, turn the heat to high, and cook until the noodles are all over, and they are basically cooked; then pass the cooked noodles in cold boiled water, so that the taste is refreshing and not sticky.

13. 13. Drain the noodles into the "process 11 lamb marinade", stir evenly and enjoy.
Note: You can also put the noodles and marinade in a bowl and mix, but it will be more evenly flavored in the pot.

14. Put lamb stewed noodles in a bowl, sprinkle some coriander, chives, garlic sprouts, chopped peppers, etc. to make it more fragrant and attractive.

Tips:
1. You can also put the noodles and marinade in a bowl and mix, but it will be more evenly flavored in the pot.
2. When eating lamb on hot days, you should drink plenty of water to avoid excessive sweating. You should also eat more salty foods to supplement electrolytes.