To make a good dumpling noodles, boiling noodle soup is indispensable, and how the noodle soup is boiled is directly related to the final taste of a bowl of dumpling noodles, so if you want to eat delicious and delicious dumpling noodles, the ingredients in the soup must be fresh.

Ye Fei chose Henan Dumpling Noodles, and Henan Dumplings are most famous for Henan Jiaxian Dumplings.

Jiaxian Steamed Noodle Noodle Soup is mainly based on mutton and mutton soup, and then attached with more than ten kinds of seasoning accessories such as chili, pepper, cinnamon, fennel, chopped green onion, star anise and wolfberry, and finally after two or three hours of boiling, it forms a high-quality broth.

The soup took a long time, so Ye Fei decided to boil the soup before making noodles.

He opened the storage compartment where the ingredients for boiling soup were stored, and saw that there was a long piece of fresh lamb bone inside, and from its shape, Ye Fei judged that it was a lamb rib.

It's just that if you want to know where the lamb ribs are, you need to provide information from the system.

Ye Fei picked up this lamb rib with his hand, there was a little mutton and mutton fat on it, and the information about this lamb rib had already entered Ye Fei's mind.

Free-range long-haired Duokun white goats at the foot of the northern foot of Mount Everest!

The name of this kind of sheep is very long, but Ye Fei was a little dumbfounded when he saw this name, as a chef, he usually studied some precious ingredients.

At the foot of the northern foot of Mount Everest, free-range long-haired Duokun white goats are raised, this kind of sheep can be said to be the best among sheep, because they grow in the cold place of Mount Everest all year round, so that their wool is very long, which can resist the cold, which also leads to their own nutrients can be locked in the body to the greatest extent.

The amount of calcium carbonate, calcium phosphate, and collagen in this sheep bone is four to five times higher than that of ordinary goats!

Its effect of warming the spleen, nourishing the kidneys and strengthening tendons is three to four times that of other goats!

Don't say a Duokun sheep, it is a skeleton of a free-range long-haired Duokun white goat at the foot of the northern foot of Mount Everest, and it is definitely a treasure that some rich people want to buy with a lot of money!

Ye Fei didn't expect this guy from the system to be so arrogant and provide himself with this kind of sheep bone.

However, it was not surprising that he thought about it, because when he bought the ingredients just now, this lamb rib system collected 8,000 Huaxia coins!

Now seeing the information of the sheep bone, Ye Fei feels that it is worth it!

Putting the lamb bones on a plate, and then taking out the other accessories, Ye Fei realized that this time the soup used to make the noodles was more than the soup for the biangbiang noodles.

It's just that what reassures Ye Fei is that the steps of boiling biangbiang noodle soup are almost the same.

Ye Fei didn't grind, he directly packed up all the ingredients, cleaned the mutton bones, and then put the pot of boiling water on the stove, mutton bones, a small piece of mutton, cinnamon, wolfberry, star anise, fennel, tangerine peel and other ingredients were put in together, and then directly turned on the fire and began to burn.

Once the water is boiling, switch to low heat and start simmering.

The soup was on the fire here, and Ye Fei began to make noodles.

First, take out a large blue and white porcelain pot, and then put a small portion of soba noodles inside.

The dough of the noodles is made in order, first the soba noodles are flocculated, and then the wheat noodles are added.

Ye Fei put the soba noodles in a basin, then added an appropriate amount of refined salt, and gently mixed evenly, and then began to add water to it.

At first, without adding too much water, the buckwheat noodles were stirred into a flocculent shape, and at this time, Ye Fei began to slowly add snow cream flour to it, and then added some water to it according to the condition of the noodles.

At this time, the flour was in a ball, and Ye Fei pushed the water away, mixing his hands with the noodles.

One of the characteristics of the noodles is their strength.

And in order to make the noodles feel strong, the strength of the noodles should not be small.

Ye Fei kneaded the dough into different shapes with both hands, and finally felt that it was okay before the dough was formed.

At this time, Ye Fei also reached the point of three nets, clean hands, clean pots, and clean dough.

After doing this, the next step is to wake up the noodles, also known as noodles.

This is also a very important step, the reason why some people make baked noodles is difficult when squeezing noodles, is because the procedure of resting noodles is omitted, but the reconciled noodles are directly loaded with utensils and start to backlog.

The purpose of resting is to make the gluten stretch and more conducive to the formation of the backlog.

The resting time is 30 to 40 minutes, depending on the ambient temperature, which is shorter in spring and summer, and longer in autumn and winter.

Letting the noodles wake up on the side, Ye Fei looked at the soup boiling in the pot.

At this time, the half-pot soup had already become oily, and when the lid was lifted, a thick smell of mutton came to his face, and Ye Fei was directly intoxicated.

"There is no fishy taste of ordinary mutton, but more of a unique strong aroma of mutton, mixed with the sweet taste of cinnamon, as well as a faint taste of cinnamon, and the unique aroma of star anise, which is really soulless. ”

After sniffing it a few times, Ye Fei was full of satisfaction, and then he closed the lid.

He took out a pot of boiling water, placed it on another stove, added half a pot of water to it, and turned on the fire to boil the water.

Not long after, the dough woke up, Ye Fei took the dough out of the basin, and then kneaded the dough into a long strip, the diameter of this long strip is about the same as the diameter of the hollow inside the bamboo tube, and the dough stick is divided into two with a knife!

Place the two doughs in a clean dish with a little oil on top, then take a bowl, open the lid of the stockpot and scoop out a spoonful of stock from it.

Took the dumpling bed over, and carefully poured it in with this spoonful of soup, the soup flowed out of the five small holes under the bamboo tube, and Ye Fei hurriedly caught it with a bowl.

When the soup in the dumpling bed cooled for a while, Ye Fei took a piece of dough, and then directly loaded it into the dumpling bed, carefully stuffed the piston into it, and then made noodles.

There are two ways to put the noodles into the pot, the first and most direct method is to put the dumplings directly on the top of the pot, and then let the extruded cylindrical noodles fall directly into the pot.

Another form is to squeeze the noodles into a tray first, and then in order to prevent the noodles from sticking together, an appropriate amount of flour should be sprinkled on top, and the resulting noodles will be a little cloudy.

Ye Fei used the first method, he saw that half of the pot of water had been boiled, so he picked up the lid of the pot, and then took the dough and put it above the mouth of the pot, holding the bed with one hand and pressing the piston with the other.

The dough in the bamboo tube was pressed by an external force and rushed out along the five small holes under the bamboo tube.

Try to make the backlog of dough in one go, and sometimes if the dough is not up to par and you pause in the middle, the noodles will break.

Ye Fei tried his best to squeeze as much as he could.

The long noodles are much thicker than ordinary noodles, and they fall directly into the boiling water after coming out of the bamboo holes.

Ye Fei squeezed a ball of noodles clean, and then looked at the pot of boiling water, there was almost a big bowl.

Ye Fei put the dumpling bed aside, picked up a pair of long ivory chopsticks and gently stirred the noodles in the pot.

Don't look at the noodles thicker than the general noodles, but this thing is very easy to cook, under normal circumstances, it can be boiled in boiling water for about three minutes, the time is too long, the noodles are boiled out and become hard, the taste is poor, the time is short, the noodles are not cooked thoroughly, although the appearance is cooked, but the center of the noodles is still raw, there will be a white point, that is, raw noodles.

Squeezing the noodles in the pot, I saw that the boiling water boiled again after a while, the water splashed and rolled, and the white round thick noodles tossed up and down in the water splash, like dozens of dragons turning over the river and the sea.

Ye Fei stood aside, the white smoke in the pot rushed out, and Ye Fei smelled a unique noodle fragrance, which had the fragrance of snow frost in it, and the aroma of buckwheat noodles, the two noodle flavors were glued together and complemented each other, bringing Ye Fei an unprecedented experience.

"The rich fragrance of the noodles is really a little unbearable!" Ye Fei sighed.

Ye Fei pinched the noodles very accurately, and when the three minutes came, Ye Fei turned off the heat directly.

I took a colored porcelain bowl from the side, and the mouth of this bowl turned slightly outward.

Ye Fei used a fine-hole colander to scoop out all the noodles in the pot and pour them into the bowl.

At this time, the soup in the soup pot had been boiled, Ye Fei did not turn off the heat at all, but directly turned on the fire, scooped out a large spoonful of soup from the soup pot, and poured it directly into the noodle bowl.

The soup has just submerged the noodles, and the round noodles loom in the soup, like the bodies of white and tender beauties.

Pouring in the soup, Ye Fei took out the piece of mutton from the pot, then cut it into slices in three or two, and covered it directly on top of the noodle soup.

This is not the end, Ye Fei took the coriander and green onion pieces that had been prepared a long time ago, chopped them, pinched a little bit and sprinkled them in the bowl.

Look at this bowl of noodles at this time, you can see that the thick soup is like a fairy mist, the noodles are in the fog of the white dragon, on it, a few thick pieces of mutton exude a strong aroma, green onions and coriander are hot soup, exude a unique and attractive aroma.

Ye Fei closed his eyes, he didn't look at this bowl of noodles again, but felt it with his heart and experienced it with his sense of smell.

The aroma entered his nostrils and directly rushed through his taste nerves, making his whole body float.

"Goo-dong"

Ye Fei couldn't help swallowing his saliva, then opened his eyes, took a pair of ivory chopsticks from the side, gently picked out a noodle from the bowl, put it in his mouth and chewed it slowly and carefully.

Suddenly, Ye Fei felt as if his tongue didn't exist, and all his taste buds were beating happily in his mouth, even cheering............