Noodle Making Process:
1. Mix with water: add 150 grams of salt to the basin, then beat 3 eggs, beat with an egg beater until scattered, add 2 kg of pure water while beating, salt and eggs can increase the gluten of the dough, it is not easy to break the noodles when rolling.
2. And noodles: Pour 5 kg of stone ground organic flour, beat the egg brine into the dough machine, turn on the medium speed gear and stir forward for 5 minutes, then reverse stir for 5 minutes, stir twice each time to make the flour and water fully and evenly, take out the dough.
3. Pressing the dough: Press the dough on the board to form a dough cake, and then use the dough press to press it repeatedly 25-30 times to make a rectangular dough sheet about 1 cm thick.
4. Agent: Lay the dough sheet flat on the board, roll up from the edge of the long side, roll into a thick strip with a diameter of 6 cm, knead it until it is even, hold it with your left hand at the right end of the thick strip blank 2-3 cm, and hold the dough head completely in the palm of your right hand, and pull it hard to form a 100-gram size agent.
5. Roll the strips: Roll the agent into thin strips of uniform thickness and length of about 12 cm, and place them in a tray to set aside.
6. Roll out the slices: Use the palm of your hand to flatten the kneaded strips, roll them slightly, repeatedly roll out into a thick and uniform dough blank with a rolling pin, then trim the edges to make it in a regular shape, brush a layer of salad oil on it, place it in a tray with oil, and let it grow for 10 minutes.
7. Embossing: Roll out the dough blank slightly, and use the rolling pin to press it evenly twice on it, so that the force of the ramen noodles and tearing strips goes along the grain, and it is not easy to break and deform.
8. Ramen noodles: Use your thumbs and four fingers to pinch the two ends of the blank with both hands, slowly pull to 60 cm long, and send them one by one when pulling to prevent the strip from breaking.
9. Throwing noodles: Use the same technique to clamp the two ends, the left and right hands up and down, quickly shake the noodles up, the noodles fly up and down in the air, forming a "several" shape, throwing for about 30 seconds.
10. Tear strip: Fold the face of the left hand clip to the right hand in half, and then carry it horizontally on the four fingers of the left hand, and tear the right hand into a thin strip along the pressed grain.
Appearance Process:
1. Mix with bowl: Add 10 grams of braised flour spice powder, 3 slices of angelica, 8 grams of cooking oil with star anise, and 3 grams of sesame oil.
2. Cooking: Add the mutton soup with filtered bone residue in the net pot, boil over high heat and skim off the foam, add 200 grams of noodles to cook until seven ripe, then add kelp shreds, 6 grams of fungus, 8 grams of tofu skin, vermicelli, 15 grams of vegetable hearts, cook and fish, put into a bowl, pour the soup, put 15 grams of lamb slices on top, 3 goji berries, you can serve.
Preparation of braised flour spice powder:
100 grams of salt, 20 grams of monosodium glutamate, 20 grams of pepper, and 10 grams of thirteen spices are stirred and ready.
Boiled lamb broth:
1. Put 25 kg of lamb stick bones and spine under the tap to flush the water for 2 hours, go to purify the blood water, put it into the pot and blanch the water, skim the blood foam, and rinse it with tap water after fishing.
2. 10 kg of lamb in a pot of cold water, blanch the water on high heat, skim off the foam and rinse.
3. 7.5 kg of clean crucian carp is lightly fried in a pan with oil on the bottom until it is slightly yellow on both sides and put into a yarn bag.
4. Add 100 kg of pure water to the soup pot, add lamb, sheep bones, crucian carp, cook on high heat until boiling, then change to medium heat for 4 hours, then change to high heat to brew soup for 10 minutes, at this time the soup is thick and white like milk, fresh and fragrant, take out the lamb, let it cool and change the knife into slices. Heat the soup in the pot over low heat to maintain the temperature, and take as you go.