[How to make mutton soup noodles]_ making method _ home practice
The method of making mutton soup noodles is relatively simple, as long as we make the mutton soup base, then put the noodles in the soup, cook them, and then eat them.
However, the practice of mutton soup base takes a bit of effort, because mutton is relatively saucy. We need to add ginger and other fish to remove the fishy flavor, and add pepper and other flavors, and then sprinkle the noodles with scallions or parsley.
Conventional production materials Main ingredients: noodles (standard flour) (500 g) lamb (lean) (300 g) Ingredients: coriander (10 g) white radish (300 g) Seasoning: shallot (25 g) ginger (5 g) salt (6g) MSG (3g) soy sauce (5g) cooking wine (15g) pepper (2g) sesame oil (15g) production process 1.
Wash the parsley and cut into parsley. Wash the white radish and cut it into shredded radish. Peel and wash the onion and ginger. Cut the onion from the onion white and ginger and cut into thin filaments. Set aside. Wash and cut the lambFilament, put into bowl, add cooking wine, soy sauce, spring onion, ginger, refined salt, sesame oil and mix well.
Pour fresh soup into the pot, heat it up, add shredded radish and cook, add the mixed mutton shreds, and boil over high heat, add MSG, and add noodle soup.
Take a clean pot and pour in water, boil and add the noodles. After cooking, remove them into a few bowls, add the lamb shredded carrot soup, sprinkle with pepper, coriander, and serve.
Nutritional value noodles (standard flour): The main nutritional components of noodles are protein, trace, oil, etc .; noodles absorb and digest and absorb, which can improve anemia, enhance immunity, and balance nutritional absorption.
Lamb (lean): Lamb meat is delicate, easy to digest, high protein, low feces, contains more phospholipids, less trace content than pork and beef, less protein content, is one of the delicious flavors for winter cold warm; mutton is warm and sweetIt can be used as both a tonic and a diet. It is an excellent and strong anti-illness food. It is good for tonifying qi, warming in the middle and warming, tonifying the kidney and yang, strengthening muscles, and resisting the effects of protecting against the cold.
Coriander: Coriander contains a large amount of volatile oil, and its special aroma is emitted from volatile oil.
It can eliminate the fishy smell of meat, so adding some coriander in a small amount can eliminate the fishy smell and enhance the unique effect of flavor.
Coriander extract has a significant function of sweating and clearing heat and rash. Its special fragrance can stimulate the secretion of sweat glands, so that the body sweats and rashes.
In addition, it has the effect of reconciling the stomach, all because of the coriander’s spicy fragrance, which can promote gastrointestinal peristalsis, and has the effect of appetizing and refreshing the spleen.
White radish: White radish is the most common dish on the table of ordinary people. It is rich in vitamin A, vitamin C, amylase, oxidase, manganese and other substances.
In addition, the contained saccharifying enzyme can decompose the carcinogen nitrosamine in other foods, thereby exerting an anti-cancer effect.
For chest tightness, asthma, loss of appetite, and a lot of cough, it has a therapeutic effect.