Mutton, egg and corn flour(yang rou ji dan yu mi mian )

Mutton, egg and corn flour

Introduction:

Production steps:

Step 1: ingredients Figure 1: corn, flour, eggs.

Step 2: ingredients Figure 2: lamb, lettuce, onion, soy sauce.

Step 3: beat the eggs into the corn flour.

Step 4: add about 60 degrees of boiling water and salt to make the corn flour soft and smooth.

Step 5: cover with plastic wrap for 20 minutes.

Wash the onion and slice the parsley.

Step 7: dry the corn flour into thin slices.

Step 8: fold it in half into 3 folds.

Step 9: cut it half centimeter wide with a knife.

Step 10: Sprinkle with flour and straighten the rolled corn flour.

Step 11: heat the oil in a pan, add onion and carrot, stir fry and cut raw.

Step 12: stir fry with bean paste.

Step 13: put the slices of mutton in.

Step 14: the mutton can be cut raw, and the frying time should not be too long.

Step 15: stir fry half of the mutton and set aside.

Step 16: leave half of the dishes in the pot, add the bean paste, and boil with water.

Step 17: put lettuce and coriander into the soup and turn off the heat.

Step 18: use another pot to boil water, add corn flour and cook.

Step 19: pick up the noodles.

Step 20: pour the mutton soup and put the fried mutton on the surface. The warm mutton corn flour is ready.

Materials required:

Lamb slices: 100g

Eggs: 2

Corn flour: 3 teaspoons

Flour: 6 teaspoons

Lettuce: 1

Onion: half a piece

Salt: 1g

Red oil bean paste: 2 tbsp

Coriander: 4

Note: with about 60 degrees of boiling water, the surface is very smooth and soft. It's very good to eat mutton in winter.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Yang Rou Ji Dan Yu Mi Mian