Traditional Culture Encyclopedia - Traditional festivals - Jiaxian noodle method
Jiaxian noodle method
Noodles round noodles
Seven or eight parsley
4 tablespoons salt
Five or six garlic seedlings
Appropriate amount of chicken powder
Special sheep oil Chili oil can be spicy and can be put more.
Cooking wine 1 spoon
Ginger slices, pepper, star anise and medlar.
A dozen garlic cloves
Fresh mutton is best to be fat and thin (lamb chops are best)
Jiaxian's noodle method?
Skim the mutton to remove the foam. According to the situation here, you can also change a pot of water, boil it with a spoonful of cooking wine and ginger slices, and simmer for one and a half to two hours (so that the mutton soup cooked is fresh)
After the mutton soup was cooked, I began to make noodles. It's more convenient for me to use a noodle machine. Friends can go to the noodle restaurant and buy coarse noodles such as spicy noodles directly!
I made two kinds of noodles today. This one is very thick.
This is a little thinner.
Wash the prepared garlic sprouts and coriander and cut them into small pieces for later use.
Prepare garlic cloves, medlar and star anise.
After an hour and a half, it is easy to poke through the mutton with chopsticks, indicating that it is cooked (for the convenience of slicing, don't cook the mutton too badly). Take out mutton, cool and slice.
After the mutton is fished out, put the prepared garlic cloves, pepper and star anise into the soup.
At this time, add 4 tablespoons of salt to the soup (depending on the amount of soup), because the soup can be slightly salty if you want to pour the noodles.
Frozen mutton slices
Pour the cut mutton back into the soup and continue to cook for 30 minutes (to make the mutton taste better)
Omit the cooked noodles ... take out the cooked noodles and sprinkle with garlic sprouts, coriander, Chili oil and chicken powder.
Pour the boiling mutton and soup on the noodles ~ a bowl of delicious mutton noodles is ready!
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