Fragrant family version of Henan's famous snack, lamb braised noodles, eat can not forget, eat and want to eat

Ingredients:

Flour 400g water 200g lamb 500g

ingredient:

Ginger, green onion, peppercorns, goji berries, lettuce, alkali noodles

seasoning:

Salt, oil, soy sauce, cooking wine

First of all, 500g of flour is slowly added to about 200g of water, 2 grams of salt, 1 gram of alkali noodles, and live into a smooth dough.

Salt and alkali noodles have a strong effect and a very q taste.

The dough is alive and awake for 15 minutes to re-flesh the noodles, then divide into even portions and roll them out.

Grease the oil piece by piece, cover it with plastic wrap and wake up for another 2 hours.

When waking up, cut the lamb into chunks.

Add cold water to the pot and add cooking wine to remove the fish.

Blanch the blood foam of the lamb and rinse with clean water.

Heat the water with shallots, ginger, peppercorns and goji berries in a pressure cooker and simmer the lamb.

After the lamb broth is cooked, take the soup and add the right amount of salt and soy sauce to a boil.

Use chopsticks to press the noodles in the middle

Gently and gently stretch evenly and thinly.

Then tear it off from the middle

Bring the pulled noodles to a boil over high heat

The braised noodles float up and stay for another two minutes because the braised noodles are slightly thicker than the noodles.

Add a few slices of lettuce and cook for a minute before cooking.

Come on, delicious lamb braised noodles, a bowl of warm, fragrant