In the middle of winter, Anhui is already chilly in spring. At this time, it would be a great blessing to invite a few intimate friends to hug each other and walk into the noodle restaurant, with a bowl of noodles, a dish and a pot of muddy wine. However, it is lamentable that at this moment, I am alone in a foreign land, comforting myself by thinking of this snack.
The production of mutton noodles includes three processes: boiling soup, kneading dough and kneading dough.
Making seasoning soup:
Taste soup is the key to the success or failure of noodle making, and it is also the basis of flavor expression of mutton noodles.
Material 1: mutton 5000g, onion150g, ginger 250g, dried red pepper 750g, refined salt150g, yellow wine 250g, monosodium glutamate 200g, sheep oil 2500g, salad oil150g.
Material 2: Illicium verum 700g Zanthoxylum bungeanum 30g clove 15g cinnamon15g tsaoko 50g peach 30g fragrant leaves 20g fragrant sand 40g cardamom 30g red button 20g galangal15g spring tea100g green tangerine peel15.
Select the best sheep oil, put it into the pot, add the spices in material 2, and simmer for about 30 minutes. After the spices are fully seasoned, take them out with a colander.
Continue to heat the pan at low oil temperature, add dried red pepper and stir-fry until fragrant. When the oil color gradually turns black, put in the chopped mutton pieces with a square width of 3 cm, cook for about 30 minutes on low heat, and finally add refined salt, yellow wine, monosodium glutamate and rock sugar to make soup. After the soup is ready, add a small amount of boiling water to the pot.
Making dough blank:
Mix flour and cold water to form a dough, and tie the dough twice with a little salt and alkali. Put corn starch into a cloth bag, cut the mixed dough into rectangular pieces about 8 cm long and 2 cm wide, then beat it with corn starch, and finally put it on an iron plate and cover it with a wet cloth for later use.
Panel production:
Take the prepared dough sheets one by one, roll them into pieces with a flour pin, take 10 ~ 12 dough sheets, spread them on an iron plate, put them into a boiling water pot when they grow, and put them into the prepared Chinese cabbage after the water is boiled again. Remove the cooked noodles and vegetables with a colander, then put them into a yellow iron porcelain bowl and pour in the prepared soup.