I am a serious person from Xinxiang City, Henan Province
My father is a local chef. These are all recorded by him in great detail
Authentic Henan Braised Noodles The method is very particular, and the three elements: noodles, ingredients and soup must be refined. The noodles should be kneaded until they are both chewy and soft, patted into slices, and then wrapped in oil; the mutton must be boiled in the soup first, and then cut into slices; the most important thing is to make the soup, and a pot of boiling mutton must be set up. The shelf soup is filled with various spices. The ingredients and proportions of these spices are the patent of the noodle chef, and they are also the treasure of this noodle restaurant. The soup needs to be simmered over a slow fire until it is as white as milk. Chili peppers are also specially fried in mutton oil. When making it, the noodles should be put in one pot after another, and then put on vermicelli, day lily, black fungus, shredded tofu, coriander and other condiments, and fill it up in a big bowl. Look at this stewed noodles, it is simply delicious. It can be regarded as the grand finale of a banquet. Let me remind you, the authentic way to eat braised noodles, do not add soy sauce and vinegar, otherwise you will ruin the original flavor of the soup.
How to make "mutton braised noodles":
(The amount of raw materials is based on 50 bowls) Make mutton soup
Ingredients: 3000 grams of mutton
p>6000g mutton skeleton
750g mutton fat
100g ginger
250g green onion
10g pepper
15 grams of star anise
5 grams of Sanjiao
5 grams of cinnamon
5 grams of cumin
Grass 5 grams of fruit
5 grams of galangal
2 grams of cloves
Appropriate amounts of refined salt and cooking wine
Preparation method:
1. Cut the mutton into large pieces, wash it with clean water together with the sheep skeleton, then soak it in water for about 1 hour and then take it out; wash the mutton oil and cut it into cubes; break the ginger; tie the green onion into knots; Wrap the peppercorns, star anise, panax bark, cinnamon, cumin, grass fruit, galangal, and cloves with gauze to make a spice bag.
2. Put the sheep skeleton in a stainless steel bucket, add about 60 kilograms of water, bring to a boil over high heat, skim off the floating foam, then add diced mutton oil, ginger, green onions, and pour in cooking wine. After cooking over medium heat for about 2 hours, add the spice bag (press it with the lamb skeleton), continue cooking for about 1 hour until the aroma overflows, add the mutton pieces, switch to low heat and cook for about 5 hours, until the mutton is soft. Add refined salt, take the mutton out and let it cool, and skim off the floating oil on the soup surface (keep it for later use) to make mutton soup (at this time, there is about 45 kilograms of soup left in the barrel).
[Note] When making mutton soup, you can also add chicken carcass to the soup to increase the flavor of the soup. Ingredients for making dough: 10 kilograms of high-gluten flour, 200 grams of refined salt, appropriate amount of salad oil
Preparation method:
1. Mix the flour and refined salt evenly, then add about 4 kilograms of water, and knead After forming a slightly hard dough, cover with wet gauze and let it sit for about 10 minutes. Knead the dough repeatedly, then cover the dough with wet gauze for about 10 minutes. Remove the gauze and knead the dough until the surface is smooth. Then roll the dough into a long strip with a diameter of about 6 cm, and then cut it into a loaf weighing 125 grams (wet weight) each.
2. Roll each dough into a 15 cm round bar with a diameter of about 3 cm, cover it with wet gauze and let it sit for about 5 minutes, then use a rolling pin to roll it into a 15 cm long, 8 cm wide, Make a 1.5 cm thick rectangular dough sheet and evenly apply a little salad oil on the dough sheet to form a braised dough dough. Place it neatly in a tray and cover it tightly with plastic wrap. You can stretch it after about 20 minutes. .
[Note] A little edible alkali can be added to the dough in summer. This will prevent the dough from becoming sour and increase the strength of the dough. Prepare the ingredients for the seasoning: 1500 grams of cooked mutton, 600 grams of tofu skin, 600 grams of water-fried vermicelli, 600 grams of water-cured yellow flowers, 600 grams of water-cured fungus, 300 grams of coriander, 30 grams each of angelica and wolfberry, refined salt, chicken essence, monosodium glutamate, umami king, sesame oil, mutton Appropriate amounts of oil, sugared garlic, and fried chili peppers.
Preparation method:
1. Cut the cooked mutton into cubes; wash the tofu skin and cut into shreds; cut the water-coated vermicelli into long sections; tear the water-coated yellow flowers into thin strips; Tear the fungus into small pieces; wash and cut the coriander into sections; soak the angelica and wolfberry in water for 10 minutes; put the candied garlic and fried chili into small dishes respectively.
2. Divide the diced mutton, shredded tofu skin, vermicelli, yellow flowers, and fungus into 50 portions; put the angelica and wolfberry into the pot and add water to boil out the flavor, scoop them into 50 large bowls, and divide them Put a little refined salt, chicken essence, MSG, umami king and mutton oil into the bowl, and the seasoning ingredients are ready.
Ramen noodles and cooking noodles. When the above three processes are completed, you can ramen noodles and cook noodles.
1. Take a piece of braised dough (dough piece), hold the two ends of the dough piece upward with both palms, then press the edges of both ends of the dough piece with the thumbs of both hands, and then stretch the two palms left and right Pull (with basically no force on your arms) to stretch the dough piece into a piece about 1 meter long. Then shake your palms up and down and use even force on your arms to continue stretching the dough piece into a piece about 3 meters long, 8 cm wide and 0.1 cm thick. Finally, use your left hand to hold both ends of the dough sheet, and use the thumb, index finger, and middle finger of your right hand to tear the dough sheet horizontally into noodles about 3 cm wide, and then cook them in the pot.
2. Heat a small pot, add 1250 grams of mutton soup, add the pulled noodles after boiling, and gently spread the noodles with a spoon to heat them evenly, wait until the soup is in the pot After the juice boils again, add ingredients (diced mutton, shredded tofu skin, vermicelli, yellow flowers, and fungus), cook until the noodles and ingredients are cooked, remove from the pot, put it into a bowl with seasoning, and then scoop it into the pot. Pour a little sesame oil over the soup, sprinkle with coriander, and serve on a plate with sugared garlic and fried chili. Serve. Note: The mutton stew should be eaten as soon as possible after being served to prevent the noodles from being soaked in the soup for too long and becoming chewy.