Hand shredded mutton noodles(shou si yang rou mian )

Hand shredded mutton noodles

Introduction:

Production steps:

Step 1: choose fresh mutton

Step 2: take the flour and pour it into the basin, remove it, gradually pour in cold water with salt, mix and knead until the dough is smooth and fine (the dough is harder than the cut dough), then put it into the basin and wake up for about 20 minutes

Step 3: put the dough on the cutting board and roll it into oval pieces

Step 4: lengthen the dough, tear it from the middle and pull it into strips

Step 5: set the pot on a high fire, heat the cooking oil, stir fry the onion and shredded ginger until fragrant

Step 6: put in the cut mutton and continue to stir fry until it is mature

Step 7: add water to the pot and boil until the meat is cooked

Step 8: put in the torn dough until cooked, and add salt, seasoning, etc

Step 9: put the cooked noodles into a bowl

Step 10: finished product drawing of torn mutton noodles

Materials required:

Fresh mutton: moderate

Flour: right amount

Garlic sprouts: right amount

Coriander: moderate

Scallion: right amount

Shredded ginger: right amount

Edible salt: appropriate amount

Seasoning: right amount

Note: mutton noodles in the food can be added to the amount of vinegar, like to eat spicy friends can also put some pepper oil, so eat up more flavor.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Shou Si Yang Rou Mian