Introducing the process of making mutton noodles with instructions

Mutton noodle is a folk snack in Guizhou Province, and it is the brunch favorite of most Guizhou people today. Mutton powder has more than 300 years of production history. All over the southwest are produced lamb flour, only Guizhou lamb flour is famous. Guizhou's streets and alleys, mutton noodle shop pectinately, the number of diners, second to none.

It has been honored with the titles of "Famous Chinese Snacks", "Best Cuisine of Southwest China" and "Local Intangible Cultural Heritage List".

Zunyi Mutton Meat Noodle was famous as early as the middle of the Qing Dynasty. Anyone who comes to Zunyi and tastes Zunyi mutton noodles will praise it. Zunyi people especially love to eat mutton noodles. Especially in winter, eating a bowl of hot mutton noodles warms the body. The people who go to the restaurant are very enthusiastic.

There is a local custom: every winter solstice day, the whole city old and young to eat a bowl of mutton noodles. It is said that if you eat mutton noodle on this day, you will not be cold in the whole winter.

The main ingredient of lamb noodles is lamb and rice noodles. The method is: first rice noodles in a pot of boiling water three times, to remove the sour flavor of the rice noodles themselves, served in a porcelain bowl. Then put a thin layer of mutton slices on the rice vermicelli, which is boiled and pressed and cut into slices, and finally pour red chili oil, sprinkle some pepper, garlic, scallions, turnips and so on. The heat and aroma are very tempting.

The most important thing about eating mutton noodles is to eat the original soup flavor. Generally speaking, Zunyi residents like to choose Sinan County around the production of short-footed goats, because this area of goat meat is tender, less fishy flavor. The goat is slaughtered and skinned on the same day, and can be put into the pot without washing. When simmering mutton soup first fresh mutton into the pot, slow stewing over low heat, mutton soup is clear but not cloudy, fresh but not fishy. In addition to removing the meat and bones, and then use one or two hens, accompanied by a little rock sugar, so that the soup is particularly delicious.

Lamb is rich in protein and amino acids, but also contains niacin, riboflavin, thiamin and calcium, phosphorus, iron and other ingredients. Every 100 grams of lamb contains 334 kilocalories, much higher than beef and pork. Chinese medicine believes that: sheep liver can brighten the eyes, sheep belly to make up for stomach deficiency, sheep bone to make up for the anxiety of labor, mutton can be at ease to stop the alarm. Especially in the winter season, eat a bowl of steaming hot spicy hoo-hoo mutton powder, have a warm feeling of the whole body.