Practice and ingredients of braised noodles

2. The practice of braised noodles

The process of braised noodles-sogou asked.

food

condiments

Proper amount of flour

working methods

Put a proper amount of flour and a spoonful of salt into the basin.

Put a small bowl of cold water into the dough, first add a small amount of water, and rub the flour into a knot with your hands or chopsticks; Then press the pimple by hand until it is very fast, then dip the dough in some water by hand and continue kneading. Soak the dough in water for 2-3 times, cover the pot, wake up for 30 minutes, divide the woken noodles into small portions, take one of them and start making braised noodles. First knead the dough into an oval shape, and then push it up and down with a rolling pin.

Roll it into a thin dough, and press it in the middle of the dough with a rolling pin after rolling, so that it is convenient to separate it from the middle when pulling the emblem in the pot.

Roll out the dough one by one, don't press it together to prevent sticking. Brush both sides of the dough with vegetable oil with a pusher, put it in a tray, and then cover the stewed dough with plastic wrap to prevent the skin from drying. Braised noodles need to wake up for 2 hours, and it's good to pull them down and stretch them when you put them in the pot.

How does Huimian Noodles do Huimian Noodles?

Proper amount of main powder

Practice: 1. Put a proper amount of flour into the basin and add a spoonful of salt.

2. Put a small bowl of cold water into the dough, first add a small amount of water, and knead the flour into dough by hand or chopsticks;

3. Then press the acne with your hands for a while.

4. Dip your hand in some water in the dough, and then continue to knead. Soak the dough in water for 2-3 times, cover the pot and wake it for 30 minutes.

5. Divide the waking noodles into small portions, and start making braised noodles with one portion.

6. Knead the dough into an oval shape first, and then push it up and down with a rolling pin.

7. Roll into a thinner dough. After rolling, press it in the middle of the dough block with a rolling pin, so that it is convenient to separate it from the middle when pulling the emblem.

8. Roll out the small dough one by one, and don't press them together to prevent adhesion.

9. Brush vegetable oil on both sides of the dough with a pusher and put it in a tray.

10. Cover the stewed noodles with plastic wrap to prevent dry skin. Braised noodles need to wake up for 2 hours, and it's good to pull them down and stretch them when you put them in the pot.

The practice of braised noodles

Raw materials: 45g of cooked mutton, 45g of bean curd skin, 35g of fungus, 30g of day lily, 40g of rape, 75g of flour, 45g of fine powder strips, proper amount of refined salt, mutton bone soup, raw mutton, medlar, coriander, sugar garlic and pepper.

Output: 1. Add light salt water to flour to make dough. After a little baking, make an oval dough. 2. Soak the raw mutton in water and cook it, then put the Chinese herbal medicine into the pot and simmer until it is sticky.

3. Roll the dough into uniform and slender strips, cook it in a pot, add bean curd skin, fungus, day lily, rape, fine powder strips and refined salt, put it in a bowl filled with broth, add cooked mutton and medlar, and add coriander, sugar garlic and pepper. Features: * * flavor, delicious soup, noodle somersault, waxy but not rotten.

"Mutton Huimian Noodles" is a household name in Zhengzhou, so Zhengzhou "Mutton Huimian Noodles" is the best mutton soup. Ingredients: 3000g of mutton, 6000g of sheep skeleton, 750g of sheep oil, 20g of ginger100g, 20g of onion, 0g of pepper10g, 5g of star anise15g, 5g of cinnamon, 5g of fennel, 5g of tsaoko, 5g of galangal and 2g of clove. 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, bring to a boil with strong fire, skim off the floating foam, add diced sheep oil, ginger and onion, pour cooking wine, cook for about 2 hours on medium fire, add spice bag (pressed with the sheep skeleton), continue to cook for about 1 hour until the fragrance overflows, then add mutton pieces and cook for about 5 hours on low fire. When it is soft, add salt, take the mutton out to cool, and skim the oil slick from the noodle soup (for use) to make mutton soup (at this time, there are about 45 kilograms of soup left in the barrel).

Note: when cooking mutton soup, chicken skeleton can also be added to the soup to increase the taste of the soup. Raw materials for making dough blank: high-gluten flour 10 kg refined salt 200 g salad oil. Appropriate compilation method: 1? Mix flour and refined salt evenly, then add about 4 kilograms of water, knead into a slightly hard dough, and cover it with wet gauze for about 10 minute.

Knead the dough repeatedly, and then cover the dough with wet gauze for about 10 minute. Uncover the gauze and knead until the surface of the dough is smooth, then knead the dough into strips with a diameter of about 6 cm, and then cut it into a dose 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 out a rectangular dough sheet with a length of 15cm, a width of 8cm and a thickness of 1.5cm with a rolling 5min, evenly spread a little salad oil on the dough sheet, and get the dough sheet blank with emblem face, 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. Preparation of ingredients: cooked mutton1500g of bean curd skin 600g of water-soaked vermicelli 600g of water-soaked yellow flowers 600g of water-soaked fungus 600g of coriander 300g of angelica sinensis, medlar 30g of refined salt, chicken essence, monosodium glutamate, umami king, sesame oil, sheep oil, sugar garlic and fried pepper. How to make: 1 Dice 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 the two ends of the dough block with the thumbs of both hands, 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 palms up and down with uniform force, and continue to pull the dough block into a piece of about 3m long, 8cm wide and 0.654m wide. 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 boiled again, add an ingredient (diced mutton, shredded bean skin, vermicelli, yellow flowers and black fungus). After the noodles and ingredients are cooked, put the pot into a bowl with seasoning and then scoop it into 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.

How to make braised rice noodles with authentic Henan time-honored Huimi noodles?

Ingredients calorie recipe: 3889 (calories) main ingredient wheat flour 350g tofu skin Two methods/steps 1 Add a proper amount of salt to warm boiled water, fully dissolve it, then pour the wheat flour into the dough and knead it slightly. 2 Knead it repeatedly to make it tough, once every half an hour or so, once every 3 to 4 times, and it is best to leave it for a period of time.

Fresh mutton and sheep bones are cooked together for more than five hours. Cook with high fire first, then with low fire. The boiled soup is white and bright, just like milk. 4 coriander, chopped green onion, shredded bean curd skin and kelp for standby, and kelp is soaked in hot water in advance.

Stir-fry chopped green onion until fragrant. 5. Pull the emblem into long pieces, separate it from the middle and cook it in a pot.

6 small pot on fire, inject fresh mutton soup, add bean sprouts after boiling, add pulled braised noodles after boiling, and gently spread the noodles with chopsticks to make them evenly heated. 7 When the noodles are cooked, add mutton slices, shredded tofu skin, kelp, fried chopped green onion and coriander.

If you like Chili, add Chili oil, it tastes better. Huimian Noodles will be fine.

The practice of braised noodles

Raw materials: 45g of cooked mutton, 45g of bean curd skin, 35g of fungus, 30g of day lily, 40g of rape, 75g of flour, 45g of fine powder strips, proper amount of refined salt, mutton bone soup, raw mutton, medlar, coriander, sugar garlic and pepper.

Output: 1. Add light salt water to flour to make dough. After a little baking, make an oval dough. 2. Soak the raw mutton in water and cook it, then put the Chinese herbal medicine into the pot and simmer until it is sticky.

3. Roll the dough into uniform and slender strips, cook it in a pot, add bean curd skin, fungus, day lily, rape, fine powder strips and refined salt, put it in a bowl filled with broth, add cooked mutton and medlar, and add coriander, sugar garlic and pepper. Features: * * flavor, delicious soup, noodle somersault, waxy but not rotten.

"Mutton Huimian Noodles" is a household name in Zhengzhou, so Zhengzhou "Mutton Huimian Noodles" is the best mutton soup. Ingredients: 3000g of mutton, 6000g of sheep skeleton, 750g of sheep oil, 20g of ginger100g, 20g of onion, 0g of pepper10g, 5g of star anise15g, 5g of cinnamon, 5g of fennel, 5g of tsaoko, 5g of galangal and 2g of clove. 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, bring to a boil with strong fire, skim off the floating foam, add diced sheep oil, ginger and onion, pour cooking wine, cook for about 2 hours on medium fire, add spice bag (pressed with the sheep skeleton), continue to cook for about 1 hour until the fragrance overflows, then add mutton pieces and cook for about 5 hours on low fire. When it is soft, add salt, take the mutton out to cool, and skim the oil slick from the noodle soup (for use) to make mutton soup (at this time, there are about 45 kilograms of soup left in the barrel).

Note: when cooking mutton soup, chicken skeleton can also be added to the soup to increase the taste of the soup. Raw materials for making dough blank: high-gluten flour 10 kg refined salt 200 g salad oil. Appropriate compilation method: 1? Mix flour and refined salt evenly, then add about 4 kilograms of water, knead into a slightly hard dough, and cover it with wet gauze for about 10 minute.

Knead the dough repeatedly, and then cover the dough with wet gauze for about 10 minute. Uncover the gauze and knead until the surface of the dough is smooth, then knead the dough into strips with a diameter of about 6 cm, and then cut it into a dose 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 out a rectangular dough sheet with a length of 15cm, a width of 8cm and a thickness of 1.5cm with a rolling 5min, evenly spread a little salad oil on the dough sheet, and get the dough sheet blank with emblem face, 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. Preparation of ingredients: cooked mutton1500g of bean curd skin 600g of water-soaked vermicelli 600g of water-soaked yellow flowers 600g of water-soaked fungus 600g of coriander 300g of angelica sinensis, medlar 30g of refined salt, chicken essence, monosodium glutamate, umami king, sesame oil, sheep oil, sugar garlic and fried pepper. How to make: 1 Dice 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 the two ends of the dough block with the thumbs of both hands, 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 palms up and down with uniform force, and continue to pull the dough block into a piece of about 3m long, 8cm wide and 0.654m wide. 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 boiled again, add an ingredient (diced mutton, shredded bean skin, vermicelli, yellow flowers and black fungus). After the noodles and ingredients are cooked, put the pot into a bowl with seasoning and then scoop it into 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.

How does Huimian Noodles do Huimian Noodles?

Proper amount of main powder

Practice: 1. Put a proper amount of flour into the basin and add a spoonful of salt.

2. Put a small bowl of cold water into the dough, first add a small amount of water, and knead the flour into dough by hand or chopsticks;

3. Then press the acne with your hands for a while.

4. Dip your hand in some water in the dough, and then continue to knead. Soak the dough in water for 2-3 times, cover the pot and wake it for 30 minutes.

5. Divide the waking noodles into small portions, and start making braised noodles with one portion.

6. Knead the dough into an oval shape first, and then push it up and down with a rolling pin.

7. Roll into a thinner dough. After rolling, press it in the middle of the dough block with a rolling pin, so that it is convenient to separate it from the middle when pulling the emblem.

8. Roll out the small dough one by one, and don't press them together to prevent adhesion.

9. Brush vegetable oil on both sides of the dough with a pusher and put it in a tray.

10. Cover the stewed noodles with plastic wrap to prevent dry skin. Braised noodles need to wake up for 2 hours, and it's good to pull them down and stretch them when you put them in the pot.

The practice of frying Huimian Noodles and braised noodles

The practice of frying Huimian Noodles and braised noodles

Huimian Noodles, Henan Province is a special food in Henan Province with a long history. It is a traditional snack with meat, vegetarian food, soup, vegetables and rice. Because of its delicious taste and economical benefits, it is famous in the Central Plains and spread all over the country. Huimian is a kind of pasta similar to lasagna, which is made of high-quality and high-gluten flour, supplemented by broth and various side dishes. This soup has good gluten and high nutrition. Huimian Noodles is a special food in Henan with a long history. It is a traditional snack with meat, vegetarian food, soup, vegetables and rice. Because of its delicious taste and economical benefits, it is famous in the Central Plains and spread all over the country. Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, Sanxian Huimian Noodles, Wuxian Huimian Noodles and so on according to different ingredients. Water mat in Luoyang, steamed stuffed bun in Kaifeng and Huimian Noodles in Zhengzhou are three famous snacks in Henan. Huimian is a kind of pasta similar to lasagna, which is made of high-quality and high-gluten flour from Huimian, Henan, supplemented by broth and various side dishes. For the flour with good gluten and high nutrition, high-quality white flour is selected, and a proper amount of saline-alkali warm water is added to make dough softer than jiaozi flour, which is repeatedly kneaded to make it tough. After standing for a period of time, it is rolled into a dough sheet with a width of four fingers and a length of 20 cm, coated with vegetable oil and covered with plastic paper for later use. The soup is boiled with the first-class tender mutton and sheep bones (split to expose the bone marrow in the middle) for more than five hours. Cook with high fire first, then with low fire. Among them, seven or eight kinds of Chinese medicines and bone oil are boiled out, and the boiled soup is white and bright, just like milk, so some people call it white soup. Accessories include kelp silk, tofu silk, vermicelli, coriander, quail eggs, sea cucumber, squid and so on. When serving, take out small dishes such as coriander, Chili oil, sugar and garlic.

The practice of frying Huimian Noodles and braised noodles

How to make braised rice noodles with authentic Henan time-honored Huimi noodles?

food

Dietary calories: 3889 (calories)

condiments

350 grams of wheat flour

Two pieces of tofu skin

Methods/steps

1

Add a proper amount of salt to warm boiled water, fully dissolve it, and then pour wheat flour into boiling water.

2

Knead it repeatedly to make it tough, about once every half hour, once every 3-4 times. It's best to leave it for a while, then roll it into a four-finger-wide, 20-cm-long dough sheet, coat it with vegetable oil, put it away one by one, and cover it with plastic wrap for later use.

three

Fresh mutton and sheep bones are cooked together for more than five hours, and then cooked with strong fire. The boiled soup is white and bright, just like milk.

four

Coriander, chopped green onion, shredded bean curd skin and kelp are reserved, and kelp is soaked in hot water in advance. Stir-fry chopped green onion until fragrant.

five

Pull the emblem into long pieces, separate it from the middle, and then cook it in a pot.

six

Order a small pot, pour in fresh mutton soup, add bean sprouts after boiling, add pulled braised noodles after boiling, and gently spread the noodles with chopsticks to make them evenly heated.

seven

After the noodles are cooked, add mutton slices, shredded tofu skin, kelp, fried chopped green onion and coriander. If you like Chili, add Chili oil, it tastes better. Huimian Noodles, Henan Province, which is delicious in color and flavor, is ready.

How to cook braised noodles well

material

500g of flour and carrots.

200 grams of celery

250 grams of beef

200 grams of old tofu

Two eggs

Auricularia auricula100g

Day lily 100g

Potatoes 1

Carrots 1

The practice of home-cooked braised noodles

Warm water and flour, knead for half an hour.

Wake up and prepare dishes, cut old tofu into small pieces, cut celery into sections, shred beef, and dice potatoes and carrots.

Boil hot water in a large pot for later use, and stir-fry the bottom material in a wok. Stir-fry the old tofu first, and it must be old tofu to make the soup fragrant. Add more oil, fry the old tofu until golden brown, and pour it into the cauldron.

Continue to stir-fry the beef and put cold oil in the hot pot. Take it out until it is half cooked, stir-fry celery in oil, add a little cold water, then pour beef, add a little soy sauce, stir-fry and pour it directly into the cauldron.

Next, scrambled eggs, fungus and potatoes respectively. You can add Pleurotus ostreatus and daylily according to your personal taste, fry one and pour it into the pot.

Cut the awake noodles into strips, flatten them with a rolling pin, pick them up and pull them into the pot. The size varies from person to person, and the smaller one is more familiar.

After the noodles are cooked, add salt, chicken essence, sesame oil and delicious home-cooked braised noodles.

Practice of Braised Noodles in Qingyang, Gansu Province

The practice of braised noodles

condiments

flour

400 grams

tomato

300 grams

Dried fungus

10g

Ganyuanmo

40 grams

condiments

Chinese chives

50 grams

verdant

Proper amount

garlic clove

3 capsules

chilli powder

Two spoonfuls

vinegar

Two spoonfuls

oil

Proper amount

salt

Proper amount

step

1. Noodles and soft spots, roll and cut into such wide strips first.

2. Then spread the strips together and cut them into diamonds with a knife. This can also be as you like, or you can directly grasp the pot with your hands.

3. The side dishes are ready, the leeks are cut into sections, and the rest are cut into small pieces. When preparing side dishes, you can boil water and prepare the following items.

4. The wok here starts to cook, and the wok over there can be cooked at the side.

5. Stir-fry vegetables until half-cooked, and cook noodles until half-cooked. Pick up the noodles with a colander, pour them directly into the wok, add some noodle soup and mix well. When the taste of vegetables becomes weak, you can season them again and cook them until they are cooked thoroughly.

How to make a good video of braised noodles home cooking

Composition details

500 grams flour

Pork100g

Dried tofu 2 pieces

Onion 1

1 green pepper

Carrot 1 segment

Chopped green onion 1

Tomatoes 1

Appropriate amount of minced garlic

2 teaspoons of soy sauce.

Light soy sauce 1 teaspoon

2 teaspoons vinegar

Half a teaspoon of chicken essence

Garlic flavor

Cooking process

It takes half an hour.

Simple difficulties

Steps of braised noodles

1

500 grams of flour, add a spoonful of salt, add 250-300 ml of warm water, and knead into dough.

2

Flatten the dough and cut it into strips one finger wide; Put the cut strips with blended oil on a plate and cover them with wet wipes 1 hour, or wrap them with plastic wrap and put them in the refrigerator for 2 hours. (cannot be frozen)

three

When finished, take out the noodles and flatten them with your fingers. Grab both ends of the noodles and beat the chopping board up and down to make long and wide noodles.

four

Dice onion and chop garlic.

five

Dice tomatoes and green peppers, and mince chopped green onion.

six

Dried bean curd and diced meat.

seven

Heat a wok, put oil, saute shallots, ginger and garlic, add all the ingredients and stir fry together; Finally, stir-fry diced meat, add 2 tablespoons of bean paste, a little salt, soy sauce 1 tablespoon, cooking wine 2 tablespoons and sugar 1 tablespoon. Pour a large bowl of boiling water until it boils, add half a teaspoon of chicken essence, mix well and turn off the heat.

eight

The topping of the meat sauce is ready and put in the container for later use.

nine

Cut lasagna into noodles 1 inch long and put them in a boiling water pot.

10

First, turn on a small fire until the noodles are pulled up, then turn on a big fire and cook until they float.

1 1

Put some chopped green onion, oil, 1 teaspoon soy sauce, a little vinegar and chicken essence in a bowl, and pour in a tablespoon of boiling water.

12

Take out the cooked noodles and pour them into a bowl.

13

Scoop a tablespoon of meat sauce on the dough and mix well. A bowl of soft and delicious braised noodles is ready.