What did Huimi noodles do?

Huimian Noodles is very simple to do. You can choose the best sheep bones, and the accessories can be according to your own preferences. Generally, some vermicelli, day lily and coriander will be put in to taste, and many people will put some shredded tofu or kelp. These are all based on people's tastes.

Ingredients include star anise, fennel, Amomum tsaoko, fennel, salt, monosodium glutamate and sesame oil, which is called "sesame oil" in the south. Hui Mian's English name is Huimian Noodles. The main ingredients are high-quality high-gluten flour and broth, which belong to Henan cuisine. Take a bite, it tastes delicious, burning and memorable.

There are many kinds of Huimian Noodles, including Zhengzhou Huimian Noodles, Weishi Huimian Noodles, Fangcheng Huimian Noodles, Yuanyang Huimian Noodles, Sanxian Huimian Noodles and fast food Huimian Noodles.

Cook the soup first and cut the mutton into large pieces. Wash mutton and sheep bones with clear water, soak them in clear water for about 1 hour, take them out and rinse them off. Wrap star anise, fennel, tsaoko and fennel together with gauze to make seasoning bag. Fill the pot with water, add mutton and sheep bones, boil over high fire, skim the floating foam, add seasoning packets, and simmer for 2-3 hours.

Boil the mutton until soft and rotten, take out the seasoning bag, season with salt and let it cool for later use. Then mix the dough, add a spoonful of salt to the flour, mix well, add water slowly, knead into a dough with moderate hardness, cover with plastic wrap and wake for 20 minutes. Then knead 10 minute, cover with plastic wrap and wake up for 20 minutes. Repeat 3-4 times.

Knead the dough into thick strips, divide it into dosage forms, roll each dosage form into a rectangular dough sheet with a thickness of about 1cm, coat the dough sheet with salad oil, cover it with plastic wrap, and wake it for 20 minutes. When preparing the ingredients, soak the vermicelli in water. Wash coriander, cut into sections, soak daylily and auricularia auricula until soft, tear auricularia auricula into small flowers, soak kelp, wash, shred, cook quail eggs, peel, and finally slice mutton.

Finally, cook the noodles and put the cooked mutton soup into the pot. After boiling, add mutton slices, day lily, fungus, kelp and shredded bean curd in turn, and stir well. Boil the pot again and start Lamian Noodles. Take a piece of dough, pinch both ends with both hands, gently open it, stretch the dough into noodles with a width of about 1cm, and put it in the pot. Repeat, put all the noodles in the pot. After boiling, add vermicelli and season with salt. When cooked, the noodles can be served with sweet garlic and Chili sauce.

When you meet, you must pay special attention. It's best to put some salt in the dough and knead the dough for at least 3-4 times, so that the noodles will be thicker. In addition, when cooking mutton soup, we can also mix some chicken bones to add some flavor to the soup. Don't add soy sauce and vinegar when eating mutton in Huimian Noodles, or you won't get authentic mutton Huimian Noodles.