My father is a local chef, and he recorded these in great detail.
Authentic emblem is very particular about three elements: flour, seasoning and soup. Noodles should be both soft and tender, made into blocks, and then wrapped in raw oil; Mutton should be cooked in a soup pot first, and then cut into pieces; The most important thing is to cook the soup well. Be sure to put a pot of instant-boiled mutton shelf soup with various seasonings. The composition and proportion of this spice is the patent of Master Hui Mian, and it is also the treasure of this Hui Mian. The soup will be as white as milk if it is cooked gently by adults. Chili peppers should also be fried with sheep. When cooking noodles, the noodles should be cooked in a pot and a bowl, and then add seasonings such as vermicelli, day lily, black fungus, shredded tofu and coriander. The sea bowl is ready, and then look at the emblem, which is simply the finale of a banquet. Remind you, the authentic way to eat Hui noodles, don't put soy sauce and vinegar, otherwise it will destroy the original flavor of the soup.
How to make "mutton Huimian Noodles";
(50 bowls of raw materials) Boil mutton soup.
Ingredients: 3000 grams of mutton.
Sheep skeleton 6000 grams
Sheep oil 750g
100g ginger
250 grams of onion
10g pepper
Octagonal 15g
Three forks, 5 grams.
5 grams of cinnamon
5 grams of fennel
5 grams of Amomum tsaoko
5 grams of Alpinia officinarum
Clove 2 grams
Proper amount of refined salt and cooking wine.
Method:
1. Cut the mutton into large pieces, wash it with clear water together with the sheep skeleton, then soak it in clear water for about 1 hour and take it out; Wash sheep oil and cut it into dices; Ginger is broken; Green onions; Wrapping Fructus Zanthoxyli, Fructus Anisi Stellati, Fructus Zanthoxyli, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Alpiniae Officinalis and Flos Caryophylli with gauze to make seasoning package.
2. Put the sheep skeleton into a stainless steel barrel, add about 60kg of clean water, boil it with high fire, skim off the floating foam, add diced sheep oil, ginger and onion, pour cooking wine, cook for about 2 hours on medium fire, then put it into a spice bag (pressed with the sheep skeleton), continue to cook for about 1 hour until the fragrance overflows, then add the mutton pieces and cook for about 5 hours on low fire until the mutton becomes soft.
【 Note 】 When cooking mutton soup, chicken skeleton can also be added to the soup to increase the flavor of the soup. Raw materials for making dough: high-gluten flour 10 kg, refined salt 200 g and salad oil.
Method:
1. Mix flour and refined salt evenly, then add about 4kg of clear water, knead into a slightly hard dough, and cover it with wet gauze for about 10min. Knead the dough repeatedly, and then cover it with wet gauze 10 minutes. Uncover the gauze, knead until the dough surface is smooth, then knead the dough into a strip with a diameter of about 6 cm, and then put it into the medicine with a weight of 125 g (wet weight) per serving.
2. Knead each dough into a round strip with a length of 15cm and a diameter of about 3cm, cover it with wet gauze for about 5 minutes, then roll it into a rectangular dough sheet with a length of 15cm, a width of 8cm and a thickness of 1cm with a rolling 5min, and evenly apply a little salad oil on the dough sheet to make the dough sheet blank, and put it into a tray neatly.
【 Note 】 A little edible alkali can be added to the dough in summer. This can not only prevent the dough from turning sour, but also increase the gluten of the dough. Prepare ingredients: cooked mutton1500g, bean curd skin 600g, instant noodles 600g, instant noodles yellow flower 600g, instant noodles fungus 600g, coriander 300g, angelica sinensis, medlar 30g, refined salt, chicken essence, monosodium glutamate, salty king, sesame oil, sheep oil, sugar garlic and fried pepper.
Method:
1. Dice the cooked mutton; Wash the bean curd skin and cut it into silk; Water-made vermicelli is cut into long sections; The water lily is torn into filaments; Tear auricularia auricula into small pieces; Wash coriander and cut into sections; Soak Angelica sinensis and Lycium barbarum in clear water 10 minute; Put the sugar garlic and fried pepper into small plates respectively.
2. Divide diced mutton, shredded bean skin, vermicelli, yellow flower and auricularia into 50 parts; Put Angelica sinensis and Lycium barbarum into a pot and add water to taste, then scoop them into 50 sea bowls respectively, and then put a little salt, chicken essence, monosodium glutamate, delicious king and sheep oil into the bowls respectively, and the ingredients are ready.
After the above three processes are completed, Lamian Noodles can cook noodles in Lamian Noodles.
1. Take a dough blank (dough block), hold the two ends of the dough block upward with two palms, then press the edges of both ends of the dough block with both thumbs, then pull the dough block left and right (the arm basically does not exert force), then pull the dough block into a piece of about 1 m, then shake the palm up and down, and use the arm to exert force evenly, and continue to pull the dough block to a length of about 3 meters and a width of 8 cm.
2. Light a small pot and pour in 1250g mutton soup. After boiling, add the pulled noodles, and gently break the noodles with a spoon to make them evenly heated. After the soup in the pot is opened again, add an ingredient (diced mutton, shredded bean skin, vermicelli, yellow flowers and fungus). When the noodles and ingredients are cooked, put the pot into a bowl with seasoning, and then scoop out the soup in the pot. Note: The mutton Huimian Noodles should be eaten as soon as possible after serving, so as to avoid the noodles being soaked in the soup for too long.