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The practice of seeking the milk of authentic Henan stewed noodles

Boil fresh mutton and lamb bones together for more than five hours, first boil over high heat and then boil over low heat. The soup is white and bright, just like milk. Shred parsley, chopped onion, tofu skin and shredded kelp. Soak the shredded kelp in hot water in advance. Deep-fry the chopped onions and set aside. Pull the stewed noodles into long slices, separate them from the middle, and cook them in a pot.

Blanch 20 grams of spices before bagging. Spices are made of 8 grams of pepper, 5 grams of Amomum villosum, 5 grams of dried ginger, accessories: 100 grams of mutton (cooked), 20 grams of coriander, 50 grams of oil skin, 30 grams of kelp (fresh) seasoning: 20 grams of spring onions, 10 grams of salt, 5 grams of monosodium glutamate, pepper (red, sharp, dry) 10 grams of Henan stewed noodles: mixed noodles, a little Microsoft noodles (salt in the noodles).

Henan stewed noodles are made of high-quality fine white flour, mixed with an appropriate amount of salt and warm water into dough softer than dumpling noodles, knead repeatedly to make them tough, place for a period of time, and then roll into four-finger-wide, 20-centimeter-long noodles, smeared with vegetable oil on the outside, and covered with plastic paper.

The noodles used in Henan stewed noodles are ramen noodles, similar to ramen noodles, but slightly different. Generally use fine white flour, mix in the right amount of saline and alkali into soft noodles, knead repeatedly to make it tough.

Oil is spread evenly on the braised noodle blanks with cooking oil, and then neatly folded on the noodle plate to moisturize and easily rip. Oiling is not necessary, but in order to moisturize and improve the dough to be more suitable for stretching, oiling is an easy and labor-saving way. Braised noodles is to put the oiled noodles at room temperature for about half an hour in summer.

Henan mutton noodles: main ingredients: lamb bones, mutton leg meat, vermicelli, fungus, cauliflower, shredded tofu, kelp, quail eggs, flour ingredients: onion and ginger, star anise, large ingredients, grass fruit, fennel, salt method: (1), boiled soup, boiled mutton cut into large pieces, mutton and mutton bones are washed with clean water, soaked in clean water for about 1 hour, removed and rinsed.

Henan stewed noodles are very popular. How is the sauce mixed?

Spices are made of 8 grams of pepper, 5 grams of Amomum villosum, 5 grams of dried ginger, accessories: 100 grams of mutton (cooked), 20 grams of coriander, 50 grams of oil skin, 30 grams of kelp (fresh) seasoning: 20 grams of spring onions, 10 grams of salt, 5 grams of monosodium glutamate, pepper (red, sharp, dry) 10 grams of Henan stewed noodles: mixed noodles, a little Microsoft noodles (salt in the noodles).

How to cook the soup head of stewed noodles 1: break the bones in the middle with a hammer and soak them in clean water for 12 hours. The mutton is cut into large pieces and soaked in water for four hours.

Henan stewed noodle soup sheep bone soup preparation steps: lamb leg bone, lamb spine, mutton, ginger, spring onions, cooking wine to wash lamb leg bone, lamb spine, mutton, soak in water for half a day, soak out blood, so that the mutton bone soup is thicker and whiter, in the middle to change water, soak until the water becomes relatively clear.

How to mix noodles with stewed noodles

1. Pour the salt into the flour and slowly add water to the dough to form a slightly hard dough. The noodles should be rubbed every half an hour and repeated three times. The good noodles made for the third time are already quite smooth. When the noodles are ready, pull it into a preparation the size of a duck egg and brush it with oil. Twist them into sticks one by one. Roll out the noodle stick, slice it into thin slices, brush it with oil, and cook it for a while. Press a stamp in the middle of the patch to make it easy to tear open.

2, mixed noodles, a little bit Microsoft noodles, the most important point is to put salt in the noodles; every half an hour and once, a total of 4 times, wake up for at least 3 hours, so prepare to eat in the evening, be sure to mix noodles in the morning, otherwise noodles are not chewy. One jin faces half a jin of water, the ratio is 2:1. Water can be added slowly to the edges, depending on the surface smoothness and softness of the surface.

3. Mix noodles with a small bowl of cold water. First add a small amount of water. Use your hands or chopsticks to mix the flour into a pimple. Then press the pimple hard with your hand, then dip the dough with a little water, then continue to knead it, repeatedly dip it in water for 2-3 times, cover it with a pot cover and wake up for 30 minutes. Divide the awakened noodles into small portions and take one of them to start making stewed noodles.

4. The method of stewed noodles and noodles is similar to that of traditional noodles, mainly by fully stirring the right proportion of flour and water. The more fully tanned and the longer the time is, the more gluten the noodles will be. You can leave it for three to four hours after it is finished. Stewed noodles is a delicacy in Henan area, with strong, delicious and other characteristics. And the link of mixing noodles often makes stewed noodles more exquisite.

5. Stewed noodles and noodles are as follows: put the right amount of flour in the basin and add a small spoonful of salt. Start mixing noodles with a small bowl of cold water, first add a small amount of water, use hands or chopsticks, and mix the flour into a pimple. Then press the pimples hard with your hands to a quick speed. Then dip the dough with your hand in a little water, then continue to knead it, repeatedly dip it in water for 2 to 3 times, cover it with a pot cover and wake up for 30 minutes.

6. Choose high-gluten flour: high-gluten flour contains high protein, which helps to improve the toughness of noodles, thus making them stronger. Hot water and noodles: when mixing noodles, adding the right amount of boiling water can help the flour absorb water better and increase the flexibility of the noodles. Fully knead the dough: the kneading process should last long enough to ensure that the flour is fully expanded, thus increasing the elasticity of the noodles.

How do you make stewed noodles? The method and ingredients of Henan stewed Noodle

Henan stewed noodles the old hen washed and sliced chicken in cold water into the pot, boiled until it will boil, put aside the floating foam to prepare boiled meat: Angelica 15g, red ginseng 5 slices, pepper, star anise, cinnamon, ginger appropriate amount. Then put all the cooking ingredients in, boil over high heat and simmer over low heat for 5 hours. If there is no time, press the chicken soup with a pressure cooker for 30 minutes, covered with yellow chicken oil.

Ingredients: 350 grams of wheat flour, 2 pieces of tofu skin, right amount of shredded kelp, right amount of coriander, right amount of bean sprouts, right amount of edible salt, small amount of monosodium glutamate, one spring onion, right amount of chili oil, right amount of fresh mutton soup. Add the right amount of salt to the lukewarm water, fully dissolve, pour the wheat flour into the live boil, and the noodles should be a little bit soft.

The method of making Henan stewed noodles is as follows: ingredients: flour, 1 stick bone, 1 tenderloin, 50g kelp, 3 pieces of tofu skin, 20g coriander, 50g green vegetables, a little chicken essence, a little salt, 2 star anise, about 8 prickly ash, cinnamon, stewed meat, chili oil, aged vinegar, edible oil, scallions, cooking wine.

How to learn the practice of Henan stewed noodles and how to prepare the soup at the bottom of the stewed noodles?

Pull the stewed noodles into long slices, separate them from the middle, and cook them in a pot. Heat the small pot, pour in the mutton soup, put in the bean sprouts, boil and drop into the stewed noodles, and gently spread the noodles with chopsticks to heat them evenly. When the noodles are cooked, add mutton pieces, shredded tofu, shredded kelp, fried chopped onions and coriander. If you like chili peppers, put chili oil in it, it tastes better.

Henan stewed noodles the old hen washed and sliced chicken in cold water into the pot, boiled until it will boil, put aside the floating foam to prepare boiled meat: Angelica 15g, red ginseng 5 slices, pepper, star anise, cinnamon, ginger appropriate amount. Then put all the cooking ingredients in, boil over high heat and simmer over low heat for 5 hours. If there is no time, press the chicken soup with a pressure cooker for 30 minutes, covered with yellow chicken oil.

The production process of Henan stewed noodles is fine and exquisite, which is mainly divided into four steps: boiling mutton soup, making noodles, preparing ingredients and cooking noodles. Let's learn one by one. Boil mutton soup: choose 3000 grams of mutton, 6000 grams of sheep skeleton, 750grams of sheep oil and other ingredients. First of all, wash the mutton and mutton skeleton, soak the blood, break the ginger, tie the green onions, pepper and spices and wrap them with gauze.

Henan stewed noodle soup is as follows: material preparation: water, flour, rolling pin, knife, pot, soup, oil, garlic, chili noodle, tomato, tofu, vinegar and so on. With warm water and noodles, slowly add water, first beat the flour into a floc, and then knead into a dough. Roll out the growth shape, a little thick. Cover with wet noodles and wake up for more than ten minutes. Cut into two fingers wide, first boil the water in the pot, lengthen the noodles and boil them directly in the pot.

Spices are made of 8 grams of pepper, 5 grams of Amomum villosum, 5 grams of dried ginger, accessories: 100 grams of mutton (cooked), 20 grams of coriander, 50 grams of oil skin, 30 grams of kelp (fresh) seasoning: 20 grams of spring onions, 10 grams of salt, 5 grams of monosodium glutamate, pepper (red, sharp, dry) 10 grams of Henan stewed noodles: mixed noodles, a little Microsoft noodles (salt in the noodles).

How to hang noodle soup

1. Take ordinary clear soup and filter it with gauze. Chop the chicken into minced meat and soak in spring onion and ginger wine and water for a while. Put the minced chicken into the clear soup, heat and stir. Switch to a low heat when the soup is about to boil, so don't let the soup boil. After the turbid suspension in the soup is absorbed by minced chicken, the minced chicken is removed. This refining process is called hanging soup. The clear soup that has been refined twice is called double hanging soup.

2. Materials: 1800 grams of shoulder blades, 2 pieces of pig head bone, 1200 grams of pork belly, 1 spring onion, 1 piece of ginger, 32 bowls of water (about 16 bowls of soup from boiling for 3 hours). Practice: blanch pig bones in boiling water for 3 minutes, pick up, wash, put into soup pot, boil with other materials over low heat.

3. Material preparation: fresh sheep bone or cow bone: 2-3 jin ginger: 1 small piece, flattened scallions: 1, cut spices: star anise, cinnamon, leaves, cloves and other appropriate amount of soy sauce, salt, monosodium glutamate or chicken essence: appropriate steps: bone treatment: wash the bones first, blanch them in boiling water, remove blood foams and impurities, remove them and rinse clean.

4. Seasoning: in the process of stewing broth, add some seasonings, such as ginger, green onions, spices, cinnamon, fragrant leaves and so on, as well as the right amount of salt, which can improve the aroma and taste of the soup. But be careful not to overdo it, so as not to mask the natural flavor of the raw materials.