Noodles-braised mutton noodles

Overview

I am a standard northerner with a northern stomach with obvious preferences. I prefer pasta far more than rice. I can go without rice for a week, but I cannot go without noodles for a week. My mother knows my preferences and has loved making noodles since I was a child. But there is one thing about noodles. I only like hand-rolled wide noodles and tough pulled noodles. I also don’t like the machine-made noodles sold on the street. When I was a child, my family coaxed me and would deliberately follow my taste. The happiest time for people is probably this time - childhood. Later, when I went to college abroad, I was far away from home. I really wanted to eat noodles, so I had to make it myself, because the only noodles I could buy in the street restaurants were all kinds of pasta, which I didn’t like very much. The first time I made my own noodles is still vivid in my mind. The noodles were very soft. My mother said I was a lazy noodle and didn’t want to knead the dough hard, so I added more water. In fact, because I didn’t understand it, I used cake flour, so the unique chewy texture of the noodles was not reflected at all. But the meat was stewed in advance, and the stew ingredients were brought from China after my mother helped me sort them out, so the taste is still like home. I also put in the effort to stew it, and simmered it slowly for 4 hours. The meat has a crispy texture and a charming aroma. So the first time I made my own braised pork noodles, the result was half happy and half sad. But for me at the time, such a bowl of noodles gave me a variety of experiences, full of energy, deep relief, the hardship of being outside, the longing for my hometown, and the deep attachment to my mother... Later, I finally found high-gluten flour, and I cooked the same bowl of noodles countless times. The taste became closer and closer to what my mother made. While I was sighing at the rapid progress of my cooking skills, I was also thinking, does this mean growth? Slowly climbing up from stumbling, there is pain and relief... Does everyone grow up like this?

Tags

• staple food
• pasta
• noodles
• home cooking
• old man
• northwest cuisine
• autumn recipes
• winter recipes
• lunch
• aniseed
• cao guo
• cinnamon
• dried chili pepper
• flour
• ginkgo
• leg of lamb
• lilac
• nutmeg
• oyster sauce
• pixian douban
• warm water
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• sea salt
• soy sauce

Ingredients

Steps

1. 1 Remove the meat from the leg of lamb, blanch it in water and drain.

   

2. 2 Prepare all the ingredients and put them in the spice box.

   

3. 3 Put oil in the pot, add Pixian watercress and dried chili peppers, stir-fry until red oil comes out.

   

4. 4 Add the mutton and stir-fry.

   

5. 5 Add water, transfer to the casserole, bring to a simmer over high heat, then reduce to low heat and simmer.

   

6. 6 Stew until the meat is tender and add all seasonings to taste.

   

7. 7 Add the flour to water and form a ball, let it rest for half an hour, roll it out into large pieces, and cut it into finger-sized noodles.

   

8. 8 Cook, add cold water and add some vegetables of your choice.

   

9. 9 Add the braised mutton, top with soup, and eat!

   

10. 10 A bowl of hot noodles is great on a rainy day!