Shaanxi Snack Lamb Paste
1.
Add water to the flour little by little, stir while adding, and knead into a dough after all becomes flocculent.
2.
Wake up for about half an hour.
3.
Roll the dough after waking up.
4.
Then cut into large slices.
5.
Brush the oil on the electric baking pan. After heating, put the large noodles into the bake until the flowers are on both sides. Do not bake them dry.
6.
Let it dry and cut while hot.
7.
Cut into short strips seven or eight centimeters long and half a centimeter wide.
8.
Slice cooked lamb, chop green onion, garlic, and parsley, and separate the roots and leaves of parsley.
9.
Heat the wok with cold oil, add garlic cloves first, then scallions, mutton chili pepper, in order.
10.
For the coriander root, stir-fry every time you add it, add an appropriate amount of salt, pour the warm mutton soup into the wok, then add the mutton and bring to a boil.
11.
Pour the cut paste into the boiled soup, bring to a boil over high heat, and sprinkle in coriander leaves to get out of the pot.
Tips:
1. The noodles used to make the paste should not be soft or hard. You only need to spend on both sides during brazing. Because the back can be boiled, the brazing time is short. Long-term brazing will cause the moisture of the noodles to be lost. As a result, it will dry after being branded, and the cut strips will also be broken into slag.
2. The branded paste should be cut while it is hot for a while, otherwise it will not cut well.
3. The restaurant in my hometown often cooks vinegar during the frying process, but it is said that vinegar and lamb are not good at the same time, so I am not used to adding vinegar, so I never put it.
4. If you don't have mutton chili pepper, you can replace it with chili noodles.
