Lamb Tartary Soba

Name: Lamb Tartary Soba
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Tartary buckwheat flour; 400g Wheat flour; 500g Lamb; 500g White radish; 7-8 pcs Jujube; Some pepper; Some Green onion ginger; Some parsley; Some Green garlic; Some Rice wine; Some salt; Some Oily pepper

by Yanmen Qinggao Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

In the winter is the season of high incidence of three highs, in the tonic ingredients, more tartary buckwheat should be added to prevent it, of course, lamb is also indispensable. Lamb is sweet but not greasy, warm in nature but not dry. It has the effects of nourishing qi and blood, nourishing the liver and improving blood circulation. With dates and radishes, the taste and nutrition are more abundant. Make a bowl of mutton tartary buckwheat noodles. On cold days, you can eat a bowl that makes you feel warm from the inside out. It is absolutely necessary for cold winter. "

Lamb Tartary Soba

1. Mix the noodles with the ratio of tartary buckwheat flour and wheat flour 1:4, then wake up the noodles;

2. Cut the mutton and soak it in cold water for 1-2 hours, then put it in a pot of cold water, boil the bleeding foam, and then take it out and rinse the foam with hot water;

3. Peel the white radish and cut into hob pieces for later use; wash and chop the coriander and green garlic seedlings for later use;

4. Boiling water, add mutton, ginger, spring onion, jujube and enough water. After boiling on high heat, skim off the foam, pour in rice wine, simmer for more than 1 hour on low heat; then put the white radish cubes into the pot Bring to a high heat and turn to low heat and continue to simmer for about 30 minutes, until the radishes are soft and rotten, add appropriate amount of salt and pepper to taste;