lamb noodles
By VicentaLakin
Every time I ate my mom's lamb noodles, I thought I'd write them down, but I was lazy and I didn't have the habit of taking pictures. Recently, the Metshow was used, and it became clear that it was easy to modify pictures and start thinking about documenting life in photographs. Mom made the front again today, and I ran over and recorded the process. I don't know。
Recipe Recommendations
- surface appropriate amount
- mutton appropriate amount
- fungus appropriate amount
- kelp appropriate amount
- vermicelli appropriate amount
- coriander appropriate amount
- chili appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- alkali appropriate amount
- MSG appropriate amount
- Xiao mo Xiang you appropriate amount
Steps for lamb noodles
1
Ordinary flour is coated with water, salt, alkaline, and placed in a small group for a period of time, growing into strips, and the surface is oiled to the side. We'll cook with the raw lamb and the water. We don't have to add anything
2
Quantities per person. Water in the pot and two spoons of lamb soup. Join the mussels, the laces, the powder bars
3
Smash, wait for the water to roll
4
Ramen. Take the shape of a face slowly pulling up
5
Each wide strip is divided into two or three bars
6
I'll make some noodles
7
While waiting for the noodles to be cooked, the lamb sliced and the fragrance cut
8
With a bigger bowl of salt and smelt. And then you pour it into the boiled noodles, and you add lamb and fragrance, and you pour a little bit of polish
9
Those who like chili can put some chili. My family's chili is made of the whole chili that Mom buys, grinding and pouring into hot oil. The lamb noodles are delicious with this simple pepper。lamb noodles Make Tips
1. During the entire process, very little seasoning was added, retaining the original meat aroma and flour aroma. Friends who like it can try it. 2. Add the simple peppers in step 11 to improve the taste and retain the original aroma of the mutton stewed noodles.