The practice of Fangcheng Huimian Noodles

Preparation materials: Lamian Noodles, flour 400g, salt 5g, edible alkali 1g, warm water 240g, mutton soup, mutton and sheep bones 500g.

Production steps:

1. Wash the mutton and sheep bones first, and then put the cold water into the pot.

2, the fire boiled and boiled bleeding foam.

3. Take it out, clean it, put it back into the pressure cooker, and add appropriate amount of water.

4. Add onion, ginger, pepper, star anise and cooking wine, cover and press for 30 minutes.

5. Next, make Huimian Noodles's dough embryo. Melt the edible alkali and salt in warm water, and put the flour into the bread machine.

6. Pour the water into the flour and start the kneading function of the bread machine. After 20 minutes, the dough reaches very good ductility.

7. Cover with plastic wrap and relax for 10 minute.

8. Cut into 7 parts, cover with plastic wrap and relax for 10 minute.

9. Roll the loose dough into a beef tongue, press a seal in the middle with a bamboo stick, brush it with a thin layer of oil and put it on an oiled plate.

10, after all the dough embryos are finished, cover with plastic wrap and relax for more than 30 minutes.

1 1. Take a small pot and pour it into the mutton soup for one person to boil.

12, add kelp silk, vermicelli, fungus, bean curd silk and day lily.

13. Stretch the dough embryo, divide it into two parts from the middle indentation, and put it in the pot.

14. Cut the cooked mutton into small pieces and put it in the pot.

15, add vegetables and cook a little salt to taste.

16. finally, sprinkle with coriander segments and garlic sprouts and drizzle with a little sesame oil.

17, finished product drawing.