Hello everyone, I am Xiao Dong, a post-90s who loves to cook and is afraid of long meat, and makes delicious dishes with simple ingredients every day!
In recent months, the little Dong daughter-in-law is breastfeeding, and there is no way to buy food outside, afraid that there are too many ingredients inside. So I often change my tricks at home to make all kinds of food. Recently, my daughter-in-law always said that she wanted to eat lamb braised noodles, but there were too many lamb braised noodles outside, and she did not dare to buy them back to eat. So the daughter-in-law said that she made lamb braised noodles at home, and she made it clean and hygienic and delicious. 15 yuan a bowl of lamb braised noodles, at home to make the cost of less than 5 yuan, lamb soup thick white eat really enjoyable
Lamb noodles are a special pasta in Henan, because our northerners mainly eat noodles, so noodles have changed countless methods in our hands, each of which has its own unique taste and taste. In fact, lamb noodles is a classic method, lamb meat is tender, and the fat and cholesterol content is relatively small, so it is generally a good tonic in our daily life. But because lamb has a special fishy smell, many people flock to it.
To do a good taste of lamb noodles, first of all to deal with the lamb, then how to effectively remove the fishy taste of lamb, today the daughter-in-law will use this pound of lamb to make a bowl of delicious, nutritious lamb noodles, the noodles made are not fishy and very delicious, friends who like to eat pasta can try it at home. If you want to eat lamb braised noodles, you don't have to buy it, master the tricks, the mutton soup is thick and white, and it is even more delicious than in the restaurant
<h1 class="pgc-h-arrow-right" > [lamb noodles].</h1>
Ingredients: lamb, noodles, fungus, vermicelli, tofu skin, ginger, cooking wine, salt, goji berries
< h1 class="pgc-h-arrow-right" > [tool system cultivation method]:</h1>
First: handle lamb
First of all, we will clean the prepared lamb, add the appropriate amount of water to the pot, put the cool water into the lamb, then add the appropriate amount of ginger shredded, then add the appropriate amount of cooking wine, boil on high heat, and then fish out the foam that skimmed off the surface, and fished out the lamb out of the cold water
<h1 class = "pgc-h-arrow-right" > second: lamb stew</h1>
Add enough water to the pot again, put the washed lamb into the pot, bring it to a boil over high heat, cover the pot, then turn to medium-low heat and simmer slowly, so that the lamb is slow simmered for about 2 hours, the lamb soup is stewed until it is thick and white, stew until one and a half hours when you put in a spoonful of salt, prepared goji berries, and then continue to stew for half an hour, after stewing we will fish out the lamb to dry and cut into slices
<h1 class="pgc-h-arrow-right" > third: processing ingredients</h1>
When stewing lamb broth, we first process the ingredients, put the fungus in warm water to soak the hair, and then soak a handful of sweet potato noodles, this time soak a handful of fungus, cut some tofu skin, shake the tofu skin to set aside, and then cut some coriander and chives, cut into sections and set aside
<h1 class= "pgc-h-arrow-right" > fourth: blanching the side dish</h1>
Boil water in a pot, open the water into the fungus, blanch the water for a minute, then put a thousand sheets into the water, then put a little less salt, blanch the water, fish out the cold water again, so as to prevent sticking; finally add sweet potato noodles, cook the sweet potato noodles, cook until transparent
<h1 class="pgc-h-arrow-right" > fifth: boiled noodles</h1>
Add the right amount of water to the pot, bring to a boil over high heat, then add the noodles, cook the noodles, then fish out and put them in a bowl, add the blanched fungus, tofu skin, vermicelli, then add the cut lamb, green onion and coriander, and finally add the stewed lamb broth
Such a delicious and delicious lamb noodle is ready, made at home clean and hygienic and delicious, more fragrant than the outside sale, the most important thing is that there is no mutton fishy smell, one can eat two large bowls in a row.
<h1 class= "pgc-h-arrow-right" > [cooking tips for lamb noodles]:</h1>
1) When handling the lamb, we first clean the lamb, cool the pot under water, boil the water on high heat, add ginger shreds and cooking wine so that you can effectively remove the fishy smell of the lamb, and then skim off the surface foam, so as to remove the blood and water impurities in the lamb, and eat it without fishy
2) When stewing lamb, you can put your favorite spices, but you can't put peppercorns and star anise, and these two spices will increase the smell of lamb, and the taste is relatively large
Have you ever made lamb noodles at home? How do you handle lamb? Welcome to leave a message in the comment area to discuss, thank you for your attention and support!