What should Zhengzhou Huimian Noodles do?

Fangcheng Huimian Noodles seems easy to make, but it is beyond the ability of ordinary people to achieve a real taste. To tell whether it is an authentic Fangcheng Huimian Noodles, we should look at soup, noodles and Chili oil.

Soup, made of sheep bones and whole sheep skeletons, is stewed in a clear water pot with high fire, foamed after two hours, and put in an old seasoning bag to enhance the flavor. Add the mutton pieces, add the new seasoning package to enhance the flavor, and then simmer with strong fire. A few hours later, the house was full of fragrance, the meat was rotten as mud, and the soup was thick as milk. Noodles, choose the best wheat flour, water and flour, salt and water, salt is the key. Knead the noodles into a ball and a filler. Knead, knead hard, the dough is bright and moist, and the gluten is as strong as glue. Cover the platen with a damp cloth. After sexual intercourse, sit still, divide the dough into one or two pieces of flour, roll it into oval dough pieces, and apply a layer of sesame oil on both sides to prevent adhesion. They are shiny, white and neatly stacked on the plate for use. This is the method of making noodles, which has three words: soft, tough and shiny. Chili oil, the best seasoning in Fangcheng Huimian Noodles, is like cooking with monosodium glutamate. To make Chili oil, you must use sheep oil and small red pepper produced in Fangcheng.