Name: Shuang Mushroom Muxi Braised Noodle
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some High-gluten flour; 80g Tea tree mushroom; 80g Shiitake Mushrooms; 150g Fungus; 60g Daylily; A bowl, 300ml Mushroom Soup; 2 pieces egg; 40g Cucumber shreds; 2 parsley; 2 pieces Sliced ginger; 40g Scallions; 1 Bay leaf; 3g star anise; 2g Cinnamon; 2g Peppercorns; 3g salt; 1g pepper; 2g MSG; 25g Fresh soy sauce; 20g Shao wine; Some Shimizu; Some Corn flour

Shuang Mushroom Muxi Braised Noodle

1. Boiled noodles; first put the pork belly in a pot under cold water, and boil for 5 minutes.

Shuang Mushroom Muxi Braised Noodle recipe

2. Then take out a separate pot and pour hot water into it, add the shallots, ginger slices, star anise, cinnamon and bay leaves, and cook for 20 minutes on low heat.

3. When the meat is ripe, take it out and let it cool for later use.

4. Remove the spices in the boiling broth and do not skim the slick oil in the soup for later use.

5. Cut the cold pork belly into thin slices.

6. Then boil the soup pot again, and pour the mushroom water into the soup.

7. Season the broth for the first time, pour an appropriate amount of rice wine and fresh soy sauce into the soup and mix well.

8. Then add the sliced pork, yellow flowers, fungus, tea tree mushroom and shiitake mushroom shreds and boil.

9. Change the soup to a low heat, boil the ingredients for 10 minutes, and then season them twice with salt, pepper and monosodium glutamate.

10. To adjust the flavor, use a proper amount of water and starch to thicken the juice. It is better to thicken the juice.

11. After the gorgon juice is gelatinized, sprinkle in the egg mixture.

12. Then turn off the heat and stir well.

13. Fry the pepper oil with a spoon or a wok.

14. Fry the peppercorns until fragrant and remove the peppercorns. Pour the pure pepper oil into the noodles while it is still hot to get out of the pot.

15. Pour the noodles into a bowl to keep warm for later use.

16. For noodle making; put a little salt in the flour, then add an egg and mix well.

17. Then mix the noodles with an appropriate amount of water.

18. Mix the flour into a hard dough for 10 minutes.

19. Then use a noodle machine to roll it two to three times, and the noodles are pressed until they are fine and smooth.

20. The thickness of the noodles can be determined according to your preference. After pressing the noodles, shake the dry powder on top and spread it out for later use.

21. Bring the water in the pot to a boil, boil the water and sprinkle a little salt into the noodles to cook.

22. Then add the marinade to a deep dish or bowl and serve. When eating, mix with a little shredded cucumber and coriander. This side is finished.

Tips:
The characteristics of the noodles: the marinade is strong, the noodles are chewy, the salty and delicious, smooth and delicious, the ingredients are diverse, and the nutrition is rich.

Tips;

1. Making this kind of broth or bone broth for marinated noodles does not need to be cooked, because there are spices, green onion, ginger and meat in the pot, the pot will feel greasy and destroy the original delicious food. If there is no broth or bone broth, you can cook it first to increase the aroma of the stewed soup.

2. The water for soaking mushrooms and yellow flowers must not be wasted. After decanting the sediment, blending it into the broth will taste very delicious.

3. When making noodles, if you don't have a noodle machine, you can roll it by hand. After kneading the dough, use a rolling pin to roll the skin and cut into strips.

The "Shuang Mushroom Muxi Braised Noodle" of the big stir-fry spoon is ready, and every winter comes a hot bowl, it is delicious and nutritious, not to mention how beautiful it is! For your reference!